Quinoa Granola

QuinoaGranola

Makes 6 cups

2 cups old fashioned oats
3⁄4 cup uncooked quinoa
1 cup pecans, chopped
1 cup slivered almonds
1⁄2 cup pumpkin seeds
1 cup sweetened shredded coconut
1⁄4 teaspoon cinnamon
1⁄2 teaspoon kosher salt
2/3 cup maple syrup
1⁄2 cup coconut oil
1 teaspoon vanilla extract

Preheat oven to 325 and line a baking sheet with parchment paper.
In a large bowl, mix oats, quinoa, pecans, almonds, pumpkin seeds, coconut, cinnamon, and salt. Pour in maple syrup, coconut oil, and
vanilla and stir until well-combined.
Spread on baking sheet in a single layer and bake until golden brown, 30 – 35 minutes, stirring once or twice.
Remove from oven and press down on granola to help form clumps.
Cool and break into chunks. Store in airtight container until ready to use.

Homemade Granola

QuinoaGranola
Crunchy, toasty, a little sweet and totally addictive, homemade or even store-bought granola is a favorite of mine. Granola is definitely on my breakfast menu a few days a week, tossed with Greek yogurt and seasonal fruit, but it’s also in my pantry for other great uses, like snacking, a dessert topping, added crunch as the topping for sweet potato soufflé or noodle kugel, or a less sweet type for a salad mix-in.

Granola is easy to make which is amazing because home cooks can save money (granola, especially the ones in the artisanal packages, is quite pricey, and most importantly gives you the ability to control the taste, more salt, more or less sweet, amount of crunch, with coconut, dried fruit, or pepitas? Make it your way with the basic guidelines below.

Don’t forget to send me your pictures and homemade versions on facebook, twitter or instagram. I love seeing reader recipes and their creations!

In the meantime, play with this simple step by step guide or try some of the other ideas below.
Homemade Basic Granola
Quinoa Granola
Yael’s Granola

Yael’s Granola

yael-granola

One of my daughter’s friends, made this homemade granola and put it in small jelly jars and gave it out as a Purim mishloach manot. This unique and homemade gift was delicious and definitely our favorite Purim idea.

2-1/2 cups old fashioned cooking oats
1/2 cup shredded coconut
1/4 cup olive oil or melted coconut oil
1/2 cup pure maple syrup
1 heaping tablespoon honey
1/3 cup pecan pieces or other nut
1/2 cup slivered almonds or other nut
1 teaspoon cinnamon

Preheat oven to 300 degrees.
Mix ingredients together and spread on a wide baking sheet in a single layer.
Bake for approximately 20 – 30 minutes, watching so that it does not burn.

Homemade Basic Granola

basic-granola

Makes 4 cups

3 cups old fashioned cooking oats
6 tablespoons canola oil
6 tablespoons honey, maple syrup, or agave
1⁄4 teaspoon salt
1 cup nuts, any type, chopped
2 teaspoons spices, mix cinnamon, nutmeg, mace, cocoa powder, curry, cardamon, whatever you like
1⁄2 cup dried fruit, apples, apricots, raisins, coconut, bananas, whatever you like

Mix all the ingredients except the dried fruit and bake at 250°F for 45 minutes to 1 hour, stirring every 15 minutes until golden brown.
Fold in the dried fruit, then let cool.

Grilled Salads

grilled-bread-salad
This week I am back at the BBQ with some great grilled salads. Of course, I’m also making grilled mustard chicken with polenta and grilled Tandoori Chicken and pouring Herzog Russian river chardonnay and some grilled steaks with red wine sauce (and drinking Barkan Vintners Choice Cabernetbut these side dishes take the basic meat meal to new heights. Make sure to include some terrific wines with these meals. With the salads I’m serving Baron Herzog Chenin Blanc. See the wine blog, for some other wine pairings from my recent cooking demos.

Grilled Watermelon Salad On Spinach Lettuce, with Balsamic Vinaigrette
Grilled Bread Salad With Sweet Onions and Peppers
Grilled Leeks and Zucchini Salad

Grilled Leeks and Zucchini Salad

grilled-zucchini-and-leeks
Serves 4

⅓ cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 lb.), halved lengthwise
½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.

Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.

Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Grilled Bread Salad With Sweet Onions and Peppers

Serves 4
By bonappetit, adapted by GKC

¼ small loaf country-style bread (about 6 oz.), crust removed, bread torn into large pieces
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 large red bell peppers, halved, ribs and seeds removed
2 small red onions, peeled, quartered, with some root attached
3 tablespoons red wine vinegar
½ teaspoon paprika, preferably smoked
2 tablespoons coarsely chopped fresh chives, or scallions, plus more for serving

Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.

Grill bread, turning occasionally, until golden brown, 8–10 minutes. Transfer to a plate.
Grill vegetables, turning often, until very tender and charred in spots, 8–10 minutes for peppers and 10–12 minutes for onions; transfer to a cutting board.

Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1½” strips.

Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

Grilled Watermelon Salad On Spinach Lettuce, with Balsamic Vinaigrette

watermelon
Serves 8

½ watermelon, cut into 3-inch wide by 1-inch thick squares or rectangles (about 10 pieces total)
2 tablespoons canola oil
½ cup balsamic vinegar
2 – 3 tablespoons brown sugar
1/3 cup olive oil
½ teaspoon kosher salt
6 – 8 cups baby spinach lettuce
½ cup halved grape tomatoes
1 cup sliced mushrooms
¼ cup thinly sliced red onion
Crumbled goat cheese or feta cheese, optional
Candied nuts, optional

For the watermelon: Heat a nonstick grill pan or grill over medium-high heat. Brush oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

For the dressing: Pour the vinegar and sugar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency, about 7 minutes. Set aside. Whisk in olive oil in a steady stream until dressing is emulsified. Add salt and stir.

Scatter spinach on a large platter. Top with tomatoes, red onions, cheese, and candied nuts, if using. Drizzle balsamic vinaigrette over salad. Top with watermelon and a bit more dressing. Serve immediately.

Alternative dressing:

¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 garlic clove, minced
½ cup olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Whisk together dressing ingredients until combined.

Great Summer Wine Pairings for Your Next Barbeque

barbecue-and-wine
As I have mentioned, I’ve been teaching a lot of BBQ classes this summer and have not only enjoyed the people and terrific foods but also the great wines that can accompany great BBQ. I wanted to share what GKC friend Jay Buchsbaum, from Royal Wine Corp. suggested for some of my classes. In addition to the exact pairings and recipes below, I’ve indicated what type of flavors the menu item and wines include so that you can apply the pairings to your meals too. Don’t forget to check out the general wine pairing tips that so many people use as a handy guide for their wine pairing and buying.

Grilled Tandoori chicken with Tzadziki: Lighter grilled chicken, fragrant with lemon, turmeric, mint, and cucumbers

Try the Herzog Russian river chardonnay: Filled with hints of apple, fruits, and toasty oak. Also great with salmon

Grilled Lamb Burgers: Sliders filled with cumin, cinnamon, onion, and coriander.

Jay suggested, Old Vine Zinfandel Baron Herzog Red Zinfandel: Full bodied wine, lots of blackberry, oak, vanilla and spices. Great with lamb, duck and hearty pasta dishes.

Grilled steaks with red wine reduction: Classic steaks with rich wine wine glaze, star anise and a little honey.

Barkan Winemaker’s Choice Cabernet: Medium bodied wine, fruit and earthy flavors, perfect now with BBQ flavors, steaks and chicken.

Grilled Vegetables and Grilled Salads: Crispy greens, crunchy veggies, red peppers, onions, zucchini, bbq flavors.

Baron Herzog Chenin Blanc: Serve chilled, great with salads, lots of fruit flavors, pine, and very crisp taste. Great with complex foods that feature spices and crispy greens.

Coffee Cumin Dry Rubbed Flank Steak with Chimichurri Sauce: Coffee, chili powder, jalapeno, parsley, lots of robust flavors.

Tulip mostly Cabarnet Franc: Invigorating and robust wine, with tons of aroma that pairs with aromatic foods and spices.

Roasted Garlic Lemon Grilled Chicken: Roasted garlic, lemon, olive oil and chicken.

Shilo Chardonnay : Full bodied Chardonnay, made from specially grown grapes picked before dawn, very crisp, with an elegant texture, making it perfect with chicken, lighter meats, and fish.

As a reminder, all BBQ goes with Sangria, try my recipe for White Sangria too. And Walder’s Vanilla Vodka, mixes well with pineapple or mango juice for a creamy and refreshing BBQ mixer.

Thanks Jay!

Take Cover Knife Covers

knife-covers

While I’m grilling outside, I like to use my time well and start some of my slicing of vegetables and finishes while I am outside. That means carrying knives outside and then back inside and this can be dangerous. Edge guards made of hard plastic protect my knives in the drawer or while I carry them outside or to cooking classes.

$13.50 for a starter set of 3. Available at messermeister.com

More Grilling Tips and Tricks

grill-tips

I’m teaching a lot of grilling classes this summer so I thought I’d share some grilling tips and tricks and important details so that everyone can become a better griller. Grilling can be fun, easy, and super delicious but it’s not fool-proof and definitely requires thinking and attention. Here goes…

Advance planning: At least an hour before grilling or even that morning, marinate meats (see recipes below) and chicken. I rub my steaks with olive oil, and a bit of salt and pepper if I’m not using another dry rub or marinade. The salt, draws out moisture and begins to break down the tissue of the meat and therefore tenderizes it. Be careful though, kosher meat already has been salted so it’s definitely possible to add too much salt. If seasoning more than an hour ahead of time, place in the refrigerator (uncovered) until ready to use. Always grill room temperature meat.

Good Equipment: Grilling requires a few items, like tongs, a basting brush, a grill brush, a thermometer, hot pads, and a good spatula. Invest in the good stuff.

Choose your cut well: Ask your butcher to help you if you are unfamiliar with meat cuts. But remember that fat equals flavor. Steaks with even marbleizing, naturally bastes the meat as it cooks.

Timing: Use the time and temperature chart for best cooking results.

Indirect heat is essential: For gas grills, indirect heat is a great tool. I like to sear over direct heat for 2 – 4 minutes then move meats to indirect heat, cover the grill and cook “low and slow” to finish cooking, keeping the meat moist and tender. Alternatively, turn down burners and cook over lower heat.

Let the meat rest 5-10 minutes before slicing, making sure the juices redistribute throughout the meat and do not end up on the cutting board.

Use a marinade for cheaper cuts of meat. I’m often BBQ’ing for large groups and that makes certain cuts just too expensive. I like to use flank steaks, minute steaks, split London broil, and skirt steak. These cuts grill well after they are marinated. The best marinades are made with a fat, like olive oil, an acidic element, like juice, or vinegar, and seasonings to deliver flavor. Best quality meats are excellent with nothing more than olive oil, salt and pepper. Spice rubs are great flavor enhancers too. Make a combination of any flavors you like and rub all over the meat. It creates a great crust when grilled. See recipes and suggestions below.

Oil or grease the grill: Everyone loves grill marks, nice brown ones, not black ones. Either spray the grill with non-stick cooking spray made for high heat or brush grates with oil. Your meats will not stick to the grill and the grease will create that perfect grilled appearance.

Don’t get distracted: Although grilling is so easy, don’t wander too far from your grill. You would be surprised how quickly the perfectly seasoned meat can become very overcooked.

Cooking temperatures:
Here is a guide
125 – 134 degrees Rare
135 – 145 degrees Medium Rare
Over 150 Well (well – don’t! That is a good way to ruin a good steak!)

Simply Great Grilled Steaks
Good quality grilling steaks
Olive oil
Kosher salt and pepper

Season a thick steak with kosher salt and black pepper. Let sit at room temperature for at least 1 hour.

Light all grates in a gas grill on medium-high and then turn off one or more of the burners. Grease grates. Place steaks on direct heat (hottest part of grill) for 2 – 4 minutes, flip and sear on the other side.

Move to cooler part of the grill, cover grill and cook to your desired doneness, see cooking temperatures above. This will take 5 minutes to 20 minutes depending on thickness of meat. Let rest 5 – 10 minutes before serving.

Try these:
Grilled Steak with Rosemary Garlic and Onion Marinade
Teriyaki Chicken Marinade
Grilled Steaks with Peach BBQ Sauce
Dry Rubbed BBQ London Broil
Coffee Cajun Dry Rubbed Steaks
Thai Peanut Sauce
Skirt Steak with Chimichurri Sauce

How to Thank Israeli Soldiers In Israel?

Screen Shot 2014-08-01 at 9.21.11 PM
So many people are doing wonderful things to collect for and support the IDF. If you would like me to share your ideas with our readers please post your thoughts on the GKC facebook page or email me at ekurtz@gourmetkoshercooking.com. GKC readers are eager to help so please share your personal efforts or local collections.

A few other ideas that came this week include;
Thank Israeli Soldiers, sends packages and assistance to the soldiers on the front line. Donations can be made online.

Check out Indiegogo, Support our Soldiers in Israel, social media campaign to raise money for the basic necessities of Israeli soldiers. Their mission, “Help us raise money to support to our troops, they are missing so many basic things such as towels, socks, necessities, medical equipment and so much more. Your genorosity counts, it  will count to accomplish this task. It’s our thank you to our soldiers, for risking their life so we can live in peace in Israel.” Give or repost their efforts on your facebook pages.

Get IDF gear, t-shirts, pens, luggage tags, bags, etc. and still help fund Friends of the IDF. Or to their Rapid Relief Fund.

Rabbi Gradon in Los Angeles spoke of the immediate need for bullet proof vests for the Israeli soldiers. Checks are being collected and Rabbi Gradon is personally involved in this assistance. Checks should be written to Tzedekah Fund (receipts will be provided) and mailed to :
Joan Steinberg
1138 Cardiff Ave. #4
Los Angeles, CA 90035

Let me know what you are doing in your neighborhoods!

Traditional Israeli Falafel

falafel
Serves 6-8

During the nine days, falafel is a perfect menu item and in the spirit of supporting Israel and the gratitude for the people helping the soldiers with food (did you read the blog?), money and their basic necessities, it just feels right to make falafel at home too. This one is delicious with both tahini sauce and yogurt sauce. Don’t forget to serve it with the Israeli Carrot Salad with Lemons and Spices. It will make your house smell like Israel.

Falafel
2 1/4 cups cooked chickpeas
3 scallions, coarsely chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
1/4 cup coarsely chopped parsley
1/4 cup coarsely chopped cilantro
1 egg
1 lemon, juiced
Kosher salt
1-1/2 teaspoons baking powder
1/3 cup flour, plus 1/4 cup flour for shaping patties
Vegetable oil, for frying

In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.

Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.

Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.

Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels. Serve in fluffy pita, with lettuce, chopped tomatoes, tahini or yogurt sauce and Israeli Carrot Salad with Lemons and Spices.

Tahini Sauce

Makes about 2 cups
1 cup tahini paste
1/4 cup plus more, if necessary, lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt

Combine tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary.

Israeli Carrot Salad with Lemon Oil and Spices

Serves 8

These carrots are seasoned with lemon and lots of Moroccan spices and finished off in a citrus vinaigrette. It’s both savory and a hint of sweet. A nice twist on traditional Moroccan carrots.

1 large lemon, washed, sliced into thin rounds, and then quartered
1/4 cup extra-virgin olive oil, plus extra for lemons
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pinches cayenne pepper
1/2 teaspoon orange zest, plus 1/4 cup orange juice
2 teaspoons honey
Kosher salt and freshly ground black pepper
8 medium carrots, peeled and grated (about 4 cups)
1/4 cup chopped fresh parsley
2 tablespoons toasted pine nuts

Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.

In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, honey, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Using a slotted spoon, remove the caramelized lemon from the pan and place in the bowl with the carrot mixture (I start with half of the lemons and add more if needed). Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.

Store in the refrigerator until serving time.

Seared Ahi Tuna with Soy and Lime Salsa

seared-ahi-tuna

Serves 5

I love seared tuna and the salsa topping is a perfect accompaniment. The crunchy fresh cucumber is wonderful with toasted sesame, and rich kalamata olives. You can also make this with sushi grade ahi tuna. Just toss all the ingredients together. Chop up the chilled tuna, and top with the salsa. Serve immediately.

2 tablespoons olive oil, divided
1-1/2 pounds ahi tuna
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/4 cup diced peeled seeded cucumber
3 tablespoons capers, drained
2 tablespoons sesame seeds, toasted
1/4 cup sliced pitted kalamata olives
1 tablespoon chopped fresh cilantro leaves or parsley

Heat 1 tablespoon olive oil in a medium sized skillet. When oil is piping hot, add tuna and cook undisturbed for 2 -3 minutes. Flip tuna over and cook another 2 minutes on the other side. Tuna should be lightly browned on the outside and still very rare on the inside. Remove from heat and cool.

In a medium bowl, whisk remaining olive oil, soy sauce and lime juice. Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine.

To serve: Slice cooled tuna and lay a few slices on a plate. Top with salsa and juices. Or chop tuna and toss with salsa and serve in glass dishes.

Mini Herb Snips

miniherbsnip
Sharp kitchen shears for cutting chicken and meat are an important kitchen tool. This summer I discovered another tool I love, Herb Scissors. These sharp snippers are only four inches long so they are easy to maneuver between herb stems. A few weeks ago, I wrote about creating and herb garden and if you did, you might be enjoying your fresh herbs. Even if you buy fresh herbs, these scissors help with easy herb chopping. I chop them right into the marinade, dressing or sauce.

$15 at Williams-Sonoma.com

2014 Nine Days Recipes and Ideas

OLYMPUS DIGITAL CAMERA
The Nine Days are here, have no fear…I have so many suggestions, you won’t miss your fleishig one bit, or not that much

From fish, to pasta, to quiche, make this a week of new recipes, flavors, and adventure in the kitchen. Here are a few ideas and older posts that might help.

- Want to make pasta just right? Not sure what type or sauce works well together…try these pasta recipes and cooking tips

- Like Salmon? Try these salmon burgers, Poached Salmon, Teriyaki Salmon, or Dozens of other Salmon Recipes

- Tired of just salmon? Try Flounder with Lemon Caper Sauce, or Pretzel Crusted Fish,, Halibut in Puttanesca, Olive oil Poached Cod with Zucchini and Tomatoes or how about endless other fish recipes too

- A few personal favorites…Pan Seared Cod with Cilantro Vinaigrette and Creamed Corn, Sea Bass with Balsamic Reduction, Salmon with Apple Corn Curry Sauce

- Quiche? Try these quiches, or my preference, Mushroom and Spinach Frittata

- I don’t wait for the nine days to make the Caramelized Onion Boursin Cheese Pizza, and these pizza recipes are great ideas too.

- Nine Days wrap up from years past, recipes, tips, menus, and more

Blueberry, Kiwi, Strawberry and Mint

2 cups blueberries
2 kiwifruit, peeled
16 strawberries
2 cups packed fresh mint leaves

Wash the ingredients well, then cut them up as needed to fit through the chute of your juicer. Juice the ingredients in the order listed according to the manufacturer’s instructions. Serve immediately. Serves 1.


Juicing is So Popular and Nutritious!

juices-main
Juice bars and are popping up all over, and it’s is a big food trend. Juice bars puree vegetables and fruit and turn them into liquid drinks. What’s the rage all about? First, it has great nutritional value. Juicing the vegetables retains all the vitamins and minerals of the ingredients in the juice. You can drink more nutrients than you can eat in one sitting. And many people prefer to drink kale or spinach juice mixed with something sweet rather than eat a few servings of it. This gives people a shot of energy and better overall wellness.

Juicing has its critics though. Juices can be high in sugar and calories depending on the type of fruit or vegetable used. And juice cleanses can leave people without certain important nutritional needs, like proteins and carbohydrates.

Juice bars can be pricey, some are about $8 a drink, ouch. Here are some at home options and tricks for making them for far less money.
Tip 1: Always include one item that will give lots of liquid, like grapes or oranges. Kale is great nutritionally but produces only a little juice.
Tip 2: For vibrant juice, choose fruits and vegetables in the same color family. Otherwise, you can end up with less-than-appealing brown juice.
Tip 3: Keep fruits and vegetables chilled. Your juice will be more refreshing and you won’t need to add ice.

Green Juice
Blueberry, Kiwi, Strawberry and Mint

Other great combinations, proportions don’t matter, just tinker with taste):
Strawberry, Carrot, and Spinach
Pineapple, ginger, banana
Papaya, carrot, apple
Kale, green grape, parsley
Cucumber, mint, orange
Strawberry, blueberry, beet

Juicing For Kids

juicing-for-kids1
With kids I always feel you need to add a little kitsch to make food and cooking more exciting. Make juicing fun for them too by titling the juices with fun names, or letting them come up with their own combinations. These have worked for me.

ABC Juice

This juice recipe is a classic and a definite must-have in your juicing arsenal. It only has three ingredients, and, you guessed it, each items stands for one of the first three letters of the alphabet. Make a game out this recipe by letting your kids switch up the order of ingredients to spell different words.
2 apples

1 beet

2 carrots

Shrek Juice
 or Slime Juice
Speaking of colorful juices, this one reminds us of the slime they used to dump on celebrities on the Nickelodeon channel. If the slime concept is too gross, I get that!, go with Shrek Juice
2 stalks celery

1 handful kale

2 apples

Hawaii Juice
1-2 cups loosely packed chopped kale, ribs removed (about 3-4 leaves)
1 mango
1 cup chopped fresh pineapple