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Kids in the Kitchen: Summer School Fun

What a delight to see kids eating (or at least trying) healthy foods!

This summer it is a privilege to share some healthy cooking tips and recipes with students at summer school! Today the classes learned to make 2 salad dressings. There are so many fun tricks and nutrition nuggets you can teach students even with simple recipes like these, such as:

Did you know that rolling a lemon or orange before juicing it can give it more juice?

Did you know that tahini is a good source of iron and is also used in hummus?

Did you know that you can substitute avocado oil for olive oil in salad dressing?

Here are the 2 recipes we made, and I trust that you and your family enjoy them too!

Creamy Caesar Salad Dressing

¼ cup cashews*

3 Tablespoons lemon juice (1 lemon)

2 Tablespoons oil (avocado or olive)

2 Tablespoons tahini

1 teaspoon white miso (garbanzo bean miso or organic soy miso)

⅓ cup water

½ Tablespoon white wine vinegar

½ teaspoon honey

¼ teaspoon salt

¼ teaspoon garlic

*Tip: Soaking the cashews in water 1 hour before blending can help them blend easier. Drain the water off the cashews and blend all ingredients together as usual.

~Puree all ingredients in blender and refrigerate. Enjoy!

Orange Salad Dressing:

¼ cup avocado oil

1 cup fresh squeezed orange juice, approximately 3 oranges

2 Tablespoons filtered water

1 teaspoon cinnamon

1/8 teaspoon stevia, to taste

~In a measuring cup, combine the oil, water, cinnamon, nutmeg, stevia, and orange juice. Mix well with a fork. Toss the salad greens/ lettuce with the orange dressing and tops with shredded carrots, avocado or almonds. ☺

…There's more!

We just finished our 4th week of summer school, and I wanted to share the 4 fantastic recipes we made together!

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