· web viewrecipes: graham cracker grape sandwiches ingredients green, red or black seedless...
TRANSCRIPT
Fruit of the Week: Grapes/Raisins
Fun Facts:
Grapes come in many colors, including green, red, black, yellow, pink, and purple. "White" grapes are actually green
Grapes are a kind of berry Grapes don’t always grow in perfect bunches like the ones at the grocery store.
They can group together in clusters that range from 6 to 300 grapes. In 1873, an unexpected hot weather spell caused the grapes to whither in
California. One grocery store owner sold them as a delicacy and raisins were born
Benefits:
One cup of grapes provides lots of vitamin C which helps with growth and repair of tissues in your body
Kids need potassium for heart function and digestion, and eating grapes can help them get the potassium they need
Recipes:
Graham Cracker Grape Sandwiches
Ingredients Green, red or black seedless grapes, halved Cream cheese Graham crackers
DirectionsSpread cream cheese on top of graham crackers and top with halved grapes. East open faced or add another cream cheese covered graham cracker on top for a complete sandwich
Fruit Kabobs and Sweet Yogurt Dip
Ingredients 1 cup watermelon chunks 1 cup pineapple chunks 1 cup grapes, red seedless 1 cup strawberries, stemmed 2 kiwis, peeled and cut in quarters 1 cup yogurt, light strawberry or vanilla 8 6-inch-long skewers
Directions1. Rinse and cut all fruit2. Place fruit chunks on bamboo skewers. Place fruit kabobs on platter3. Place non-fat yogurt in a bowl. Serve kabobs with yogurt on the side
Homemade Granola
Ingredients 4cups oats 1 ½ cups sliced almonds ½ cup brown sugar Pinch salt Pinch cinnamon ¼ cup honey ¼ cup oil 2 teaspoons vanilla Raisins, to taste Dried cranberries/cherries/blueberries/apple, optional
Instructions1. Preheat oven to 300F.2. In large bowl mix first five ingredients. In a small bowl, blend honey, oil and
vanilla. Pour over dry ingredients and stir to blend. Spread on a large baking sheet and place in bake 40 minutes. Stir occasionally. Keeps for a week sealed at room temperature, or frozen up to 3 months.
Vegetable of the Week: Brussel Sprouts
Fun Facts:
Brussels sprouts get their name because there were a lot grown around Brussels, Belgium in the 16th century
Brussels sprouts don’t need to ripen before you eat them Some people have a gene that make Brussels sprouts and other cabbages taste
bitter to them
Benefits:
Brussel Sprouts are a cancer fighting vegetable They are also high in folic acid and fiber A half-cup of cooked Brussel sprouts contains 80% of the total amount of vitamin
C you should get every day!
Recipes:
Brussels Sprouts with Lemon Dressing
Bring a large pot of water to boil. Place Brussel sprouts in pot and continue to boil 3-5 minutes. Smaller sprouts =less time whereas larger sprouts should take more time. Don’t overcook as they will lose their nutrition and flavor!
Prepare dressing: Juice of one lemon Salt & pepper 1/3 Cup fresh parsley, chopped or 1-2 Tablespoon dried 2 teaspoons vinegar
Squeeze lemon and pour juice into bowl. Add other ingredients and pour over Brussels sprouts.
Kid Friendly Brussel Sprouts Recipe
Ingredients 1 pound fresh Brussels sprouts 3 Tbsp. olive oil 3 Tbsp. honey 1 1/2 tsp garlic salt Black pepper to taste 1/4 cup dried cranberries 1/4 cup Parmesan cheese
Directions1. Preheat oven to 450 degrees F.2. Cut the ends of Brussels sprouts and then cut in half.3. Whisk olive oil, honey, garlic salt and black pepper in a bowl and then toss with
Brussels sprouts.4. Spread on a baking sheet and sprinkle with dried cranberries and Parmesan cheese.5. Bake for 15-20 minutes until golden brown.
Brussels Sprout Chips
Peel the leaves of the Brussels sprouts, then flash fry them in hot oil for about 30 seconds. Season with garlic salt, and serve with a spicy aioli dressing.