Eco-Kid Recipes

If you want to keep your kids happy and healthy, start by using some of these healthy but fun eco-mama recipes! 

Kids Carrot Salad

4 Carrots, grated finely

1 20 oz can crushed pineapple

1/4 C raisins

2 t OJ

1/8 t salt

Mix and serve!

Creamy Millet Pudding

I C hot pineapple juice

1/4 t salt

2 T cashew nuts

2 T honey

1 C hot cooked millet in 1/2 t vanilla

Put the cooked millet and pineapple juice in a sauce pan and boil.  Put in blender, add all ingredients and pour in your selected mold, and chill in fridge until ready to serve.

Fruit Log

1 C each raisins, dates, prunes, apricots, 1/2 c shredded coconut

1 C chopped nuts, and enough honey to mold together

Mix all ingredients with honey and shape into a log.  Cut and serve.

Cottage Cheese Patties (my moms specialty!)

1 C oatmeal

1 med onion grated

3 T wheat germ

1 C cottage cheese

2 eggs

1/2 T sage

1 t  nutritional yeast

Make patties and fry in safflower oil until light brown.  Serve with OG sour cream or apple sauce!

Raisin Molasses Muffins

1 c. Organic Raisin Bran Cereal

1 c. Whole Wheat Flour

2 t. baking powder

2 Large Organic Eggs. beaten

1/2 c. safflower oil

1/2 c. molasses

1 c. Soy or Rice Milk

1/2 c. raisins

Preheat oven to 350.  Combine the cereal, flour and baking powder into Large bowl.  Blen eggs, oil, molasses, milk and raisins in small bowl.  Mix ingredients together, stirring slowely until just mixed.  Spoon into greased muffin tin (or cupcake cases) two-thirds full.  Bake until golden about 25-30 minutes.

French Toast

1 C water

6 T rolled oats

6 T whole grain cornmeal

1/4 C raw cashews

1 1/4 t soy sauce

1 t honey

pinch of salt

4-5 slices whole wheat or sprouted bread

Blenderize all ingredients until smooth.  Dip bread and brown over medium heat.

My Grandmas Amazing Granola (soooo good!)

12 C oats

2 C coconut

1 1/3 C wheat germ

1 C slivered almonds

1 C sunflower seeds

1 C sesame seeds

3/4 C honey +/-

1 T salt

4 t almond extract

1 1/3 C OJ

2 C raisins

Combine first 8 ingredients, pour OJ and almond extract over and toss.  Crumble on baking sheet in 3/4 inch layers.  Bake at 350 degrees for 1 hour and add raisins after baking.  Makes 14 cups

Buckwheat Waffles

2/3 C buckwheat flour

1 C rolled oats

1 C soaked soybeans

2 1/2 C water

2 t molasses

1 t honey

3/4 t salt

Blenderize all and let stand five minutes.  Blend again and pour in waffle iron!

Carob Brownies

1/4 C hot water from tap

1 T active dry yeast

1/2 C honey

1 C apple juice

2-4 T safflower oil

2 t vanilla

1 t salt

1 t wheat bran

1 t molasses

1/4 t lemon juice

1/3 C tofu

2/3 C carob powder

2/3 C whole wheat flour

2/3 C white flour

3/4 C chopped roasted peanuts

1/8 C sunflower seeds

Dissolve yeast and 1/2 honey in water and let stand 5 min.  Add remaining ingredients in order (exclude peanuts, sunflower seeds) and beat with wisk-- add peanuts.  Transfer to 8 x 8 oiled baking pan.  Sprinkle sunflower seeds on top.  Let rise until double, by covering with warm damp towel in warm place.  Bake at 400 degrees for 20-25 minutes.  Cut in squares.

Carob Sauce for dipping or Hot Cocoa

6 T carob powder

1/4 C instant skim milk powder or soy milk powder

1/2 C apple juice

2 bananas

1/2 t vanilla

Blenderize and use to dip frozen bananas or make hot cocoa!

Chewy Peanut butter Sandwich

2 slices sprouted bread

1 ½ T peanut butter

½ tsp raisins

1 T granola

1 tsp brown rice syrup or honey

Mix peanut butter, raisins, granola and brown rice syrup together and spread on bread

Happy Apple-Cinnamon Sandwich

2 slices raisin bread

2 tbsp cream cheese

3 tbsp chopped or shredded apple

2 tbsp chopped walnuts

1 tbsp chopped celery

1 tsp cinnamon

Combine cream cheese with apple, walnuts, celery and cinnamon in small bowl or food processor. Spread on bread and add other slice.

During cold season, a great way to kick the runny noses to the curb is to eat garlic. Unfortunately it is not always easy to get kids to eat it. Try this sandwich it works for me!

Get over coldwich

2 slices sprouted bread

2 tbsp cream cheese

4 cloves of garlic, peeled and chopped

2 tbsp chopped walnuts

 Combine cream cheese, garlic, walnuts and celery in bowl, or food processor. Spread on bread or bagels and your kids will love it (and so will you!)

Almond Butter Sandwich

2 slices sprouted bread

1 ½ tbsp Almond butter

1 tbsp fruit spread

Baked Tofu Sandwich

2 slices sprouted bread lightly toasted

2 slices baked tofu

½ Tomato

1 tbsp grated carrot

1 tbsp soy mayonnaise

1 tsp honey mustard

1 slice soy cheese

Spread mayo/mustard on bread, then stack tofu, carrots, tomatoes, cheese, and greens on top. If your kids don’t like their greens, then try to hide them in the middle of the sandwich.

How to make Baked Tofu:

Take block of Firm tofu and place on plate with 3 sheets of paper towels underneath.

Add 3 more sheets of paper towels on top and stack 2 hard back books on top. Allow 30 min. for moisture to be squeezed out of tofu.

Remove tofu, and cut ½ inch thick slices. Soak slices on plate with your choice of sauce (soy, tamari or teriyaki) For best results soak overnight or 12 hours. Set oven at 300 ° F and coat olive oil in bottom of cookie sheet or baking pan. Lay tofu in one layer on sheet, and bake for 3 to 4 hours. Remove from oven, allow to cool and place in fridge overnight to set. Use on sandwiches, salads, and for a snack on the go.

Faux Egg-Salad Sandwich

4 slices sprouted bread

½ cup firm tofu

1 tbsp soy mayonnaise

½ tbsp Dijon mustard

1 tbsp finely chopped celery

1 tsp finely chopped red onion or scallion

Sprinkle of salt and pepper

Mash together the tofu, mayo, and mustard with fork in bowl. Add celery, onion, salt and pepper. Spread on bread. You can also add sprouts, mixed greens, or shredded carrots.

Nut Nana Sandwich

2 slices sprouted bread

1 ½ tbsp of nut butter of your choice

½ banana, mashed

Combine the nut butter and mashed banana in a bowl and spread on bread. Nummy!

Garden Kids Sandwich

(If your kids don’t like sprout or tomatoes, just leave them out!)

2 slices whole wheat or sprouted bread

1 teaspoon soy cream cheese

4 slices cucumber

2 slices tomato

½ avocado mashed

1 slice soy cheese

1 tbsp sunflower seeds

Combine cream cheese with sunflower seeds and mashed avocado. Spread cream cheese/avo mixture on both slices of bread. On bread, layer cucumber, tomato, soy cheese and top with sprouts. Add other slice of bread!

I love to make hummus at home, but you can buy it at any store too!

Hummus Pita Pocket

1 pita pocket, whole wheat

2 tbsp hummus

3 slices avocado, mashed

2 slices tomato

1 slice soy cheese

Optional: Sprouts or mixed greens

Dash of olive oil, and salt

Stuff Pita with hummus, avocado, tomato, and soy cheese, and sprouts or mixed greens if you like. Put in dash of olive oil and salt when everything is inside the pita. Close and serve

Peanut Butter Pita

1 pita pocket

2 tbsp peanut butter

1 teaspoon soy mayonnaise

1 tsp raisins

2 tbsp shredded carrots

2 tbsp sprouts

Combine peanut butter and mayo (it sounds gross, but it is really good!) Add carrots, raisins, and stuff mixture in pita. Top with the sprouts and serve.

Peanut Butter Hummus Pita

1 pita pocket

¼ cup peanut butter

¾ cup canned chick peas (or buy chick peas in bulk and soak and cook)

¼ cup apple juice

¼ cup jam of your choice.

Combine ingredients together in food processor or blender, and process until smooth enough to spread. Spread onside pita and serve.

Cream Cheese Caterpillars

4 slices whole wheat bread (don’t use sprouted, it doesn’t roll well)

½ c whipped cream cheese

2 tbsp raisins

2 tbsp raw sugar, made fine with coffee grinder

1 teaspoon cinnamon

2 tablespoons soy margarine

Turn oven on 350 ° . Remove the crusts from bread slices and spread each slice with cream cheese. Top with raisins and roll into logs (caterpillars), with cream cheese on inside. In a small bowl, combine cinnamon and sugar. Melt margerine in a bowl and dip caterpillars in margerine, and then into sugar mixture. Cut a couple raisins in half and stick on as eyes. Place on cookie sheet, with the seam side down and cook for 10-12 minutes until light brown. Let cool to a warm temperature and serve. This is great for a play date!

The “I Farted” Sandwich or Roll

2 slices sprouted bread, or 1 Whole wheat tortilla

¼ cup vegetarian refried beans

4 Cucumber slices

Mild chucky salsa

Slice of soy cheese

Spread beans on bread or on tortilla. Add cucumbers, salsa and soy cheese, cover with other slice of bread or roll into tortilla.

Nuts over Broccoli

2 tsp peanut butter

1 tbsp Braggs or soy sauce

1 tbsp orange juice

4 cups broccoli

Steam broccoli for three minutes. While steaming broccoli, over medium heat, place peanut butter, Braggs and orange juice in small sauce pan. Heat until just barley warm, and stir together. Drain broccoli and toss with peanut sauce. Your kids will love it and gobble all their broccoli!

Traveling Trail Mix

Make a big batch and leave in air tight container to have when you need a snack for lunch or to take in the car.

Home made or store bought granola

Nuts and seeds, such as peanuts, cashews, almonds, sunflower seeds, pumpkin seeds

Dried fruit

Dates rolled in flour (find in bulk)

Carob chips

Mix together and enjoy!

Portable Veggies

Red, orange, yellow, or green peppers, cored

Celery, chopped

Carrots, chopped

Snow peas, chopped

Broccoli

Organic creamy salad dressing

If eating at home, spread dressing in bottom of bowl and add veggies on top. If going in the car or to the park, place veggies in one to go container and dressing in another for dipping!

Carrots in a blanket

2 whole wheat tortillas

2 tbsp whipped cream cheese or soy cream cheese

1 carrot grated

2 romaine lettuce leaves.

Warm the tortillas, and lay each one on a plate. Spread the cream cheese over each tortilla, and add carrots, and lettuce leaves, and roll up.

Cheezey Cheese Kabobs

20 ½ inch cubed organic chese or soy cheese

2 dill pickles, in chunks

10 olives

1 stalk celery, cut in chunks

10 toothpicks

Put one cube of cheese, pickle, olive, and celery on each toothpick, until all tooth pics are done. Great for birthday parties or afternoon snacks. Serve with Whole wheat crackers.

Fresh Fruit Kabobs

1 banana chopped into ½ inch pieces

1 apple, cut in to small chunks

Green, red or purple grapes

1 melon, balled

1 cup plain soy yogurt, with 1 tbsp agave syrup or honey mixed in

20 toothpicks

Layer each toothpick with one banana, apple, grape and melon chunk. Place yogurt in middle of plate in small bowl for dipping, and place the kabobs around dip.

Apple Ant hill

1 apple, top removed

Peanut butter or nut butter of your choice

Raisins

Scoop out the inside of the apple, let your kids do this with your supervision. Fill apple with peanut or nut butter and top with raisins. If you want to make this for on the go, brush outside of apple with lemon juice and wrap in tin foil.

Ants in a boats

Celery sticks

graham crackers

Peanut butter

Raisins

Spread peanut butter on celery and graham crackers. Top with raisins and serve on platter. To add variation, spread jelly on peanut butter before adding the raisins.

Herbed Tofu Spread ( makes 1 cup)

Use on sandwiches or to dip crackers or veggies in!

¾ cup tofu

2 tbsp olive oil

3 tbsp tomato paste

3 cloves garlic minced

1 tbsp fresh oregano

1 tbsp fresh dill

1 tbsp fresh basil

½ small green pepper

1 stalk green onion, chopped

Pinch salt

Combine all ingredients except pepper and onion in food processor or blender. Mix in pepper and onion and place in air tight container. This should keep for one week.

 Mediterranean Salad Bowl

1 small egg plant

1/2 c Organic dairy sour cream

1 T parsley

1 T lemon juice

1/2 t salt

1/2 t dill

1 small garlic clove

1 C croutons (home made by taking 1 loaf of stale French bread, cut in to 1 in. cubes, roll in mixture of olive oil and salt, and bake for 1/2 hour at 350)

2 T soy butter or OG butter

4 C mixed salad greens

Pitted ripe olives for garnish

Cover cubed eggplant and cook in one inch boiling water for 5 min.  Drain and chill.  Mix sour cream, lemon juice, parsley, salt, dill, garlic, cover and chill.  Before serving, toss greens, eggplant and sour cream mixture, croutons and olives.

Kids Salad Bar

Set up an at home Salad bar for you and your kids and watch how much they start loving salad. Set up Salad bar in sections as follows (and obviously you don‘t need to have all these options, just some):

Greens

Mixed Greens or Romaine

Veggies

Chopped green, yellow, red or orange peppers

Cherry tomatoes

Shredded carrots

Marinated beets in olive oil cut in chunks

Broccoli

Cauliflower

Protein

Baked Tofu

Cooked Tempe

Boiled Organic Eggs

Garbanzo beans

Navy beans

Shredded Organic cheese or Soy cheese

Peanuts, sunflower seeds, almond slices, hazelnuts

Organic Cottage Cheese

Fruits

Small apple chunks

Mandarin orange slices

Strawberry slices

Melon Balls

Raisins or Craisins

Dressing

Goddess Dressing

Honey Mustard

Any creamy Organic dressings you can find!

Eco -Treats

Chocolate Tofusicles

1 cup soft tofu

½ cup soy milk

1/3 cup honey or agave syrup

¼ cup carob powder

2 tsp vanilla extract

¼ tsp cinnamon

Dash salt

Blend ingredients until smooth, and pour in popsicle molds. Freeze and serve.

Faux Chocolate Chip Cookies

¾ cup raw sugar

½ cup soy margarine

½ cup olive oil

3 tbsp soy milk

2 tsp real vanilla extract

2 ½ cups flour (or spelt flour)

1 tsp. baking soda

½ tsp salt

1 cup carob chips

In small bowl combine sugar, margarine, oil, soy milk, and vanilla. In large bowl combine flour, baking soda, and salt. Add both mixtures together and then add carob chips. Scoop kid spoon size portions onto cookie sheet (let your kids do this) and bake for 8-10 min. at 375 ° . Let cookies cool before removing from cookie sheet. Makes 12 small kid size cookies

Ice Cream Cookies

Graham crackers or faux chocolate chip cookies (if making these cookies for ice cream sandwiches, then flatten cookie batter on sheet before baking.)

Soy Ice cream (or tofu whipped cream: 1 ½ cup tofu, 3 tbsp honey, 2 tsp vanilla, 2 tsp cornstarch, blend well and chill for one hour)

Spread ½ tsp of ice cream or whipped cream onto 2 crackers or cookies and place crackers together to form a sandwich. Freeze for 60 minutes.

Frozen Chocolate or Carob Banana Pops

3 Organic semi ripe bananas

9 wood ice cream sticks or skewers

2 c. dark chocolate, semi-sweet or carob chips

2 tbsp spectrum coconut oil spread (healthy shortening)

1 ½ c coarsely chopped peanuts

Peel the bananas, cute each in to thirds and insert the wooden sticks in each banana piece. Place bananas on wax paper , cover and freeze until firm. In a double boiler, over hot not boiling water, melt the chocolate chips with the coconut oil spread. Remove the bananas from freezer just before dipping them. Dip each piece into chocolate mix, cover completely with chocolate and roll in peanuts. Cover and return to freezer.

Wacky Shapes Peanut Butter Chocolate Cake

Peanut Butter Chocolate Frosting:
1/4 c. soy milk
1/4 c. chocolate soy milk
1/4 c. Organic Valley Cream Cheese
3/4 c. pure grade B Maple Syrup
1/2 c. creamy Organic Peanut Butter
1/3 c. sweetened cocoa powder
2 teaspoons vanilla extract

Wet Ingredients:
1 3/4 c. unbleached cane sugar
1 1/2 c. Mori-Nu Organic Silken Tofu (Firm)
1 egg
1/2 c. water
1/2 c. soy milk
1/3 c. canola oil
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

Dry Ingredients:
2 c. whole wheat pastry flour
1/2 c. unsweetened cocoa powder sifted
1 Tablespoon baking powder
1/4 teaspoon salt

1.  To make the frosting simply combine all ingredients in to a large bowl and mix with hand mixer until silky smooth.  Put aside in refriderator while preparing the rest of ingredients.

2. Preheat the oven to 350 degrees, and mist one 9 inch round cake pan and one 9 inch square cake pan with nonstick cooking spray and set aside.

3.  Place all wet ingredients into a blender and process until smooth.

4.  Place the dry ingredients in a large bowl and stir them together until there are no lumps.  Add the wet ingredients and mix together using a wire wisk until completely blended smooth.

5.  Pour the batter equally into each of the prepared pans.  Shake them back and fourth so that they are covering the bottom of both pans.  Back for about 25 to 30 minutes or until a toothpick inserted comes out smooth.

6.  Remove the pans from the oven and allow the cakes to cool in pans.  When cool (takes 10 to 15 minutes) take the cakes out of pans by gently turning them upside down on cooling racks.  Cool for 15 more minutes.  Cut out a triangle about the size of your fist out of the square cake.
Place Square cake on bottom and spread with a layer of frosting (for a more peanut butter taste add a layer of peanut butter first).  Add the circle cake on top and spread with frosting.  Add the triangle small cake on the top and frost, and then continue to frost the sides of the cake until covered.   When frosting the top use the flat edge of a spatula or knife and use quick movements to create swirls on top and sides of cake.  Let cake cool for one hour either in refriderator on in cool place.  Serve at room temperature with a scoop of vanilla ice cream!

Apple or Date Bars

Crust:

2T OJ concentrate

1/4 C oil (safflower or canola)

1/2 t salt

2 C rolled oats blended in blender

2 C whole wheat pastry flour

1/2 c soy milk with one teaspoon lemon juice

1 t baking soda

1 t vanilla

Combine ingredients in cuisinart and it will form in to a dough

For Apple Bars:

2 C apple chunks, cooked, thicken with arrowroot, 1/2 C walnuts

For Date Bars:

2 C dates, 1 C water, 1/2 C OJ, 1/2 C walnuts

Simmer Apple mixture or Date mixture in sauce pan for 10 min. until sauce, add nuts.

Roll out crust 1/4 inch thick, cut in half.  Spread filling over half of the crust, and lift other half of crust on top.  Use a glass cup to cut circles and lay on cookie sheets.  Bake for 24-30 min. at 350 degrees.

Healthy "Cheese" Cake

4 C cottage cheese (Nancy's Organic is the best)

1 T OJ

3 T honey

1 t vanilla

4 oz. crushed pineapple

3 t lemon juice

3/4 C pineapple juice

2 1/2 T agar agar (found at health food stores)

1/3 C OJ

1 cheese cake crumble crust

Blend all seven ingredients.  Meanwhile soften agar agar in OJ for 1 minute in a small sauce pan.  Heat until dissolved on low and add to blender with other ingredients.  Chill in freezer until partially set then blend again.  Pour into crust.

Cheese Cake Crust:

One small handful of pitted dates, 3/4 C grape nuts or similar cereal, 1/2 C quick oats, 1/4 C water, 3 T chopped almonds, 1/8 t salt.  Boil dates, reduce to simmer for 5 min.  Mix all ingredients and spread on bottom of greased 9" round pan (reserve 3/4 C for garnish).  Bake at 375 degrees for 10 minutes.

Banana Date Cookies

Partially mash three bananas.  Mix 1 C chopped dates, 1/3 C water, 1/2 t salt, 1 t vanilla, 2 C rolled oats, let stand for 5 minutes.  Drop on cookie sheet, bake at 400 degrees for 20-25 minutes.  Do not overcook.

Figgy Bars

Filling:

8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger

Snip off the figs' stems, and put the figs, dates, and almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

Crust:

1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, uncooked (not instant oatmeal)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.

Icing (optional):

Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.