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Super Kids
SUPER COOL RECIPES
FOR SUPER COOL KIDS
Kids, Growing Our Own Salad !
Coming Soon
Raidens, P-Nut-Better Rice Bubble's
- 1/2 cup Honey or Agave
- 6 Tbsp. Coconut Oil or raw coconut butter
- 1 cup Peanut Butter, organic only
- 1/2 tsp. orange zest
- 2 cups Koala Crispies, or Rice Krispies
- 2 cups oats
- 1 cup peanuts, organic only, roasted, chopped
- 1 cup raw cocoa nibs, or chocolate chips / optional
- In a large mixing bowl, combine the rice krispies, nuts and nibs. Set aside until till later.
- Also spray a 9X 11”, rectangular pan with clean oil and reserve till later.
- Get yourself a medium sauce pot. It's time to make the honey-nut-better.
- To the pot: add the honey and coconut oil/butter.
- Place it on the stoves burner: with the handle over the counter: towards the back of the stove (for safety).
- Over low heat, stir and cook until it has melted.
- Now bring the mixture to a low, rolling boil. Reduce heat to a simmer and cook uncovered for about 3-5 minutes.
- Add p-nut-better & orange zest and stir until it looks like a thick syrup.
- Add the syrup to krispies.
- Gently press the mixture into the pan, and refrigerate until firm.
Super Cool Gardening Tips
Coming Soon
Joanies Multigrain-Chocolate Chip Cookie
- 4 oz. coconut butter/oil, earth balance-vegan buttery sticks, or soy shortening (0 trans fat)
- 1 cup, high-nutrient-low glycemic sweetener, (zero, sucanat, coconut palm sugar)
- 1/2 cup brown rice syrup (raw honey, or agave)
- 2 eggs or 4 whites
- 1 tsp. vanilla
- 2 cups whole grain-“High Fiber Flour” (king Arthur)
- 1 cup regular, organic oats
- ½ cup, golden flax meal
- ½ cup, grated, unsweetened, reduced fat, organic coconut
- ¾ tsp. baking soda
- 1/4 tsp. sea fine sea salt
- 1 - 9oz. pack Cacao or Chocolate Chips (65-72% cacao mass)
- 1 to 2 cups, chopped nuts
Someones in The Kitchen!
Kylas Krazy For Pickles
This recipe is inspired by a very sweet “Super Kid” named “Kyla”. She and her brothers just LUV pickles. Its not only a great recipe, buts it good, clean food. Very Low in sugar and salt unlike store bought pickles. The recipe is very forgiving, and the flavors of spices can be adjusted per your taste. This recipe has been modified from a recipe written by Kelley Geary. Kelley is an expert on pickling, and is the author of Tart and Sweet.
Ingredients:
- 1-1/4 cup apple cider vinegar
- 3/4 cup water
- 2-1/4 teaspoon salt
- 2-1/4 teaspoon brown sugar
- 2 garlic cloves
- 2-3 bay leaves
- 1 cinnamon stick
- tip dill weed, optional, cut a tip from a fresh bunch. Seasonal.
- 1 Tbsp. ea. coriander seeds, fennel seeds, cumin seeds, peppercorns
- 1 lb. carrots, peeled, sliced into rounds ¼ to 1/2" thick
- Get yourself a medium to large sauce pot. It's time to make the brine, which pickles your veggies.
- To the pot: add the vinegar, water, salt & sugar.
- Place it on the stoves burner: with the handle over the counter: towards the back of the stove (for safety).
- Turn heat to medium and cook until it comes to a boil. Gently stir so you can dissolve the salt & sugar.
- When salt & sugar has dissolved, removed from heat and let cool a little. Maybe 15 minutes.
- Heat your glass jar by filling it with hot tap water. Leave it in the jar for a couple minutes. After heating the jar, pour the hot water out.
- Now it’s time to stuff the jar.
- Start by adding the garlic, bay leaves, cinnamon stick, dill and all the spices. Ten pack it full with carrots. Pour the brine over the carrots. Cover and cool over night: in a cool place.
- Pickled veggies can be refrigerated for up to 3 weeks. You can pickle beets, okra, cucumbers and even onions or eggs.
