Kale Chips

-1 to 2 bunches of kale -1 tbsp coconut oil -sea salt Preheat oven to 425 degrees.  Remove kale from stalk, leaving the greens in large chip size pieces. Melt approximately 1 tbsp coconut oil.  Pour the oil over the kale and toss. Place the kale on a baking sheet then sprinkle with sea salt and bake for 5 minutes or until to starts to turn a bit brown.  Keep an eye on it as … [Read more...]

Farro Salad with Chickpeas and Marinated Artichoke Hearts

A guest post by Nurture It’s fun to experiment with all the different grains that are available to us these days. A couple weeks ago, we made a farro salad for a large event and it was a hit for so many reasons.  Farro has wonderful taste and texture – a little like barley, but it’s a larger grain with a nutty flavor.  The salad was a breeze to make and because farro doesn’t … [Read more...]

Spring Green Drink

It is definitely spring time, and it is that time of year when you should really make an effort to boost the "green" intake of everyone in your family.  My favorite green drink for kids is still the Green Machine, but I was looking for something that might be even more of a cleansing drink during this springtime season.  (Hint:  parsley is considered a highly cleansing food).  … [Read more...]

Refreshing Quinoa Salad

My son's favorite whole grain is quinoa, and I'm thrilled that he loves its nutty flavor (and fantastic nutritional profile, especially protein!).  I'm always trying to find something new to do with quinoa.  This salad might be fun for kids as the veggies are raw and therefore very crisp and crunchy.    Here's how to make it: *Cook up some quinoa in your rice cooker *Wash and … [Read more...]

Rainbow Smoothie

During the spring when greens are perfectly in season, why not start your day with some greens in a Rainbow Smoothie?  Kids love the concept of Eating a Rainbow.  Nurture recently served this delicious smoothie as part of Rainbow Day programming to promote fresh fruit and vegetable consumption by kids.  The verdict?  Thumbs up! Rainbow Smoothie -Red: 1/4 cup frozen … [Read more...]

St. Patrick’s Day Smoothie

This is the featured recipes for my Healthy Kids Corner Radio Show with Ryan Redman on March 10.  (Yes, St. Patrick's Day is the 17th, but the show will not air on the 17th as that is KDPI's slot to interview our mayor Nina Jonas). Enjoy this fun green smoothie! Ingredients: 4 pitted dates 1 cup almond milk 1/4 avocado pitted Handful spinach Handful ice 1/4 tsp … [Read more...]

Quinoa and Veggie Curry

I recently did a cleanse through Glow Live Foods, and I'm still eating super healthy.  This recipe was inspired by Lauri Bunting of Lauri's Veggie Creations (find her on Facebook!).  First, I steamed some veggies, then made a quick dressing in the Vitamix using miso, macadamia nuts, apricots, banana, tamari, water, curry, cumin.    I served this over cooked quinoa and steamed … [Read more...]

November 2012: Sizzling Tofu with Green Onions and Sugar Snap Peas

A guest post by Nurture Nurture is proud to feature Sam Hightower, the Maryland winner of the Healthy Lunch Challenge. This Nurture kind of recipe is easy to make, very nutritious, and low budget! Feel free to use your family’s favorite veggies- mushrooms, bell peppers, broccoli, spinach, etc. We hope you enjoy Sam’s recipe and story! “My son Sam, 10, and I were the lucky … [Read more...]

June 2012: Wheat Berry Salad

A guest post by Nurture This is a Nurture original recipe from Megan Collins, Nurture’s newly appointed Committee Chair for Food/Recipes. We thought it would be a great way to introduce our readers to Megan, and also to share a wonderful recipe that works well for summer gatherings. The bright colors blend together for a very festive and healthy plate. You use your slow cooker … [Read more...]

January 2012: Cracked Wheat and Raisins

A guest post by Nurture Here’s a simple, delicious breakfast for those cold winter mornings that appeals to even picky eaters. It warms the body and soul and takes virtually no time to make. While the recipe calls for cracked wheat, you could easily substitute almost any whole grain. Cracked Wheat and Raisins 2 rice cooker cups cracked wheat, rinsed 4 rice cooker cups … [Read more...]