 |
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
Recipes
Healthy Sodas
Strawberry Spritzer
1 10-ounce package frozen strawberries
2 cups white grape juice
1 teaspoon fresh lime juice
8 ounces soda water
Thaw strawberries at room temperature for 20 minutes. Blend in
blender or food processor. Add remaining ingredients. Stir gently and
enjoy!
Apple Orange Spritzer
1 6-ounce can frozen orange juice (thawed and diluted)
1 6-ounce can frozen apple juice (thawed and diluted)
4 1/2 cups soda water or club soda
Prepare frozen juices and mix together with soda water. Serve.
Anytime Fruit Spritzers
Club soda or soda water
Fruit juice of your choice
Fill glass 3/4 full of soda water; top with fruit juice.
Source: McAuliffe School’s Healthy Snacks Workshop
Strawberry Spritzer
1 10-ounce package frozen strawberries
2 cups white grape juice
1 teaspoon fresh lime juice
8 ounces soda water
Thaw strawberries at room temperature for 20 minutes. Blend in
blender or food processor. Add remaining ingredients. Stir gently and
enjoy!
Apple Orange Spritzer
1 6-ounce can frozen orange juice (thawed and diluted)
1 6-ounce can frozen apple juice (thawed and diluted)
4 1/2 cups soda water or club soda
Prepare frozen juices and mix together with soda water. Serve.
Anytime Fruit Spritzers
Club soda or soda water
Fruit juice of your choice
Fill glass 3/4 full of soda water; top with fruit juice.
Source: McAuliffe School’s Healthy Snacks Workshop
| For family-friendly recipes, check out this blog: www.littlelocavores.blogspot.com |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
Blueberry Buckwheat Pancakes
Makes 12 pancakes
Contributed by Melissa Graham
Whenever I make this recipe, my son is right at my side given his love of
both blueberries and pancakes. In fact, when I chose this recipe to
demonstrate at a Purple Asparagus talk on family eating. He insisted that
he come with me. He did a great job until he started licking the
measuring spoon we used for the honey.
With the exception of the baking staples, all of the ingredients from this
recipe come from our farmers' market. It's simple enough for kids but
sophisticated enough for adults.
1 cup unbleached all-purpose flour
½ cup buckwheat flour
2 teaspoon baking powder
½ teaspoon kosher salt
1 cup buttermilk, well shaken
¼ cup buckwheat honey
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1 cup blueberries
2 tablespoon unsalted butter
Combine the flours, baking powder, and kosher salt in a medium size
bowl. In another bowl, whisk together the buttermilk, honey, egg, and
butter. Add the liquid ingredients to the dry ingredients and mix until
thoroughly combined. Gently fold in the blueberries. Heat 1 tablespoon
butter in a skillet or on a griddle over medium heat. Drop approximately
1/4 cup of batter for each pancake. When the thick bubbles pop on the
non-griddle side and the pancake is browned, flip and brown the other
side. Enjoy with maple syrup.
Makes 12 pancakes
Contributed by Melissa Graham
Whenever I make this recipe, my son is right at my side given his love of
both blueberries and pancakes. In fact, when I chose this recipe to
demonstrate at a Purple Asparagus talk on family eating. He insisted that
he come with me. He did a great job until he started licking the
measuring spoon we used for the honey.
With the exception of the baking staples, all of the ingredients from this
recipe come from our farmers' market. It's simple enough for kids but
sophisticated enough for adults.
1 cup unbleached all-purpose flour
½ cup buckwheat flour
2 teaspoon baking powder
½ teaspoon kosher salt
1 cup buttermilk, well shaken
¼ cup buckwheat honey
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1 cup blueberries
2 tablespoon unsalted butter
Combine the flours, baking powder, and kosher salt in a medium size
bowl. In another bowl, whisk together the buttermilk, honey, egg, and
butter. Add the liquid ingredients to the dry ingredients and mix until
thoroughly combined. Gently fold in the blueberries. Heat 1 tablespoon
butter in a skillet or on a griddle over medium heat. Drop approximately
1/4 cup of batter for each pancake. When the thick bubbles pop on the
non-griddle side and the pancake is browned, flip and brown the other
side. Enjoy with maple syrup.
