Besides adopting a healthy lifestyle for yourself, you should strive to teach your children how to take care of their bodies. With Julie Wandling's primarily-raw food recipes from her book "Hallelujah Kids: Recipes for Kids," you can show your family the importance of eating a healthy, primarily-raw diet in a delicious way! Have fun in the kitchen with your little ones and create these recipes:
Breakfast: Blender Pancakes
What's best about this recipe? It's extremely healthy and still tastes great!
Ingredients:
- 1 cups long grain brown rice
- 1 cup millet or corn
- 2 1/2 cups water
- 1 to 1 1/2 apples – cored and cut into chunks
- 1 round teaspoon Celtic sea salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon aluminum-free baking powder
Directions:
Soak your brown rice and millet or corn in water overnight. This begins the germination process, breaks down the phytic acid and makes the grains easier to blend.
In the morning, blend all of the ingredients together until slightly grainy. Add aluminum-free baking powder and mix until smooth. Bake cakes on a hot griddle and serve to your little ones!
Lunch: Strawberry Lunch Parfait
This recipe is sweet and nutritious.
Ingredients:
- 2 cups strawberries – hulled and sliced
- 1 banana – peeled and sliced
- 1 orange – peeled and sectioned
- 1 cup pineapple – peeled, cored and sliced
- 1 cup low-fat vanilla, lemon soy or rice yogurt
- 1/4 cup organic whole-grain cereal
- Juice of 1 orange
Directions:
Mix your strawberries, banana, orange and pineapple in a large bowl. Pour freshly-squeezed orange juice over fruit, tossing to coat. Place in the refrigerator to chill.
To assemble the parfaits, place half the fruit into six glasses, then top with a tablespoon of yogurt. Add remaining fruit, then another dollop of yogurt. Sprinkle each dish with organic whole-grain cereal and enjoy!
Dinner: Pesto Wraps
Teach your children how raw veggies are an excellent ingredient in a healthy lifestyle with this recipe.
Ingredients:
For the pesto:
- 4 to 6 cups fresh basil
- Juice of 4 lemons
- 1 cup pine nuts
- 2 cloves garlic
- 4 tablespoons olive oil
For the wraps:
- 10 whole wheat lavash or sprouted tortillas
- Assorted veggies – chopped
- Assorted leafy greens – chopped
Directions:
First, chop the fresh basil. Place all pesto ingredients in a high-efficiency food processor until smooth.
Spread a generous amount of pesto on each wrap, fill with assorted veggies and leafy greens and roll them up. Enjoy these right away, or wrap them up and pack in your kids' lunches!
Dessert: Pumpkin Cookies
There's no need to skip dessert when you have a healthy choice like this!
Ingredients:
- 2 cups whole wheat flour
- 1 cup rolled oats
- 1/4 cup ground flax seeds
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon Celtic sea salt
- 1 cup melted organic butter
- 1 cup amber agave nectar
- 2 tablespoons ground flax seed mixed with 1/4 cup water
- 1 cup pumpkin puree
- 3/4 cup chopped walnuts
Directions:
First, heat your oven to 350 degrees and prepare a baking sheet with parchment paper.
Blend the dry ingredients together. Mix the wet ingredients separately. Gradually add dry to wet and stir until well combined. Fold in the nuts.
Use an ice cream scooper to drop dough onto prepared baking sheet. Place in the oven and bake for 9 minutes.
Remove from oven, let cool on the sheets for 2 minutes, then move to a wire rack to cool completely. Enjoy!
