Kid Friendly Recipes
from Guest Blogger: Chef Molly Beverly
and Podcast Guest for Episode 337
Chef Molly Beverly, from Prescott, Arizona is a food activist and teacher. Check out these kid-friendly recipes that are sure to boost your kids’ interest and nutrition. Natural ingredients that you can grow are the best! Try local honey for the added benefit of allergy protection.
–Makes approximately 3 cups
1 1/4 cups sweet, tender carrots
3/4 cup nuts or 2 1/2 ounces butter—almond, walnut, or cashew
2 Tablespoons organic vegetable oil—walnut, canola, coconut
2 Tablespoons maple syrup, honey or dates — to taste
2 teaspoons vanilla extract
kosher salt to taste
Cut carrots into 3 inch sections. Bring a pot of water to a boil. Add carrots and simmer until very tender, 30 minutes or so. Remove from heat and cool to room temperature.
Drain carrots, reserving liquid) and place in a high speed blender or food processor with the nuts or nut butter. Add remaining ingredients and puree until a smooth, whipped texture is achieved, stopping to scrape down the sides with a knife as necessary. Salt and sweeten to taste. Refrigerate to store. Also stores very well frozen.
Peanut or Almond Power Balls
This recipe is an adaptation from Chopchopmag.org, a wonderful resource for kid friendly recipes. Makes about 24
6 tablespoons salted, roasted chunky peanut or almond butter (old-fashioned kind you have to stir)
3/4-1 cup honey or equivalent fig or date jam*
1 1/2 cups cup quick oats
1/2 cup cup shredded dried coconut, coconut flour or mesquite flour
4-6 tablespoons unsweetened cocoa powder (optional)
4-6 tablespoons chocolate chips or cocoa nibs (optional)
6-8 tablespoons water as needed
Put everything in a bowl. Mix and knead everything together. Taste and adjust sweetness. Add enough water so the paste is not crumbly. Roll into balls, wetting hands as needed if too sticky. Place on baking sheet and let dry at room temperature until no longer sticky. Store in an airtight container.
*Fig or Date Jam
Figs and/or dates, seeds and stems removed and chopped
Hot water to cover
Bring dates or figs and water to a simmer. Let cook gently 5-10 minutes, until most of the water is absorbed. Smash into a paste.
Editor’s Note: Check out Podcast 337: Molly Beverly on Lunch as an Academic Subject.
Taking school lunches very seriously.
Guest Blogger Bio: Chef Molly Beverly is Prescott, Arizona’s creative food activist and teacher. As Prescott College Food Service Director and Chef for 9 years, she built the food service into a showcase of sustainable, educational, and tasty food. Molly has taught cooking since 1976 to adults and children at Prescott and Yavapai Colleges, most recently Edible and Delicious Science for Kids. She is a regular writer for Edible Phoenix and she operates a small organic farm and catering business. As Chair of Slow Food Prescott, she champions school gardens and sustainable food