“Healthy Recipes Sampler”
Free toddlers activity & easy kids recipe

Healthy Fruit Snacks for Kids

3 cups rice puffs ground up

2 cups oatmeal

1/2 cup almond meal

2 cups mixed dried fruit

1/2 cup sesame seeds

3/4 cup honey

Coconut for rolling in

Healthy Fruit and Nut Snacks for Kids

1 cup oatmeal
3/4 cups almonds
1 1/2 cups sultanas or dates or raisins
1/2 cup ground linseeds
1 Tbs tahini paste
Carob powder or coconut

Put all ingredients into a food processor until really well minced up. Form into either patties or roll into balls. Then roll in either carob powder or coconut and store in an airtight container.

And, by the way, you don't have to be a kid to enjoy these healthy snacks. They're great for adults too.

Chet Day
Editor, The Health Circushttp://chetday.com

Carob Recipe for Chocolate Lovers
I don't know about you, but personally I could eat both cheap and expensive chocolate until doomsday itself arrived.

I mean, seriously, just sitting here typing the word chocolate brings up all kinds of pleasant associations. In fact, if I hadn't kicked my chocolate addiction a long time ago, I'd probably have to stop pounding the keyboard while I took a break to munch down a Mars bar or gobble a handful of Hershey's Kisses.

Well, today I'd like to share a recipe that satisfies the chocolate lover's sweet tooth that is a bit healthier than what you'll find in stores or speciality shops...

Carob Bark for Chocolate Lovers
4-5 cups carob chips (naturally sweetened with malt barley)
1/2 cup smooth peanut butter
1 cup sliced almonds

Melt the carob chips slightly in a double boiler. Stir in peanut butter and continue to melt on stove. Stir in almond slices until all are coated.

Immediately pour onto a lightly greased cookie sheet. Let cool. Your carob bark will harden quicker in the refrigerator. Cut into approximately 1" square pieces with a sharp knife or good pizza roller. Store pieces in an airtight container.

Thanks to Cheryl Cárdenas for sharing today's carob recipe for chocolate lovers.

Chet Day
Editor, The Health Circushttp://chetday.com

Hot Fruit Dessert
Here's a dessert recipe for your crockpot.

Hot Fruit Dessert

3 grapefruit, peeled and sectioned
1 can (11 oz) mandarin orange sections, well-drained
1 can (16 oz) fruit cocktail, well-drained
1 can (20 oz) pineapple chunks, well-drained
1 can (16 oz) sliced peaches, well-drained
3 bananas, sliced
1 Tbs lemon juice
1 can (21 oz) cherry pie filling

Place all ingredients in your crockpot. Toss gently. Cover and cook on low about 4 hours. Makes about 2 quarts.

Josh Day
Editor, Crockpot Crazyhttp://crockpotrecipes101.com

Penny's Carrot Salad Surprise

5 large carrots grated
1 parsnip grated
1 cup soaked raisins
1/2 to 3/4 cup of all natural coconut (fine without sugar added)
Enough fresh pineapple blended into small pieces to flavor

Mix all together and refrigerate for an hour or so before serving. This carrot salad can be eaten immediately, but the flavors will blend better and increase in intensity if you let it set for awhile.

Chet Day
Editor, The Health Circushttp://chetday.com
Garlic Mashed Potatoes

2 lbs baking potatoes with peel, 1/2-inch cubes
1/4 cup water
2 Tbs butter, 1/8-inch pieces
1 1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 to 1 cup milk

Place all ingredients, except milk, in crockpot; toss to combine. Cover and cook on LOW 7 hours or on HIGH 4 hours. Add milk to crockpot. Mash potatoes with potato masher or electric mixer until smooth.

Josh Day
Editor, Crockpot Crazyhttp://crockpotrecipes101.com POSTED BY JOSH DAY AT 10:41 AM
FRIDAY, MAY 20, 2005
Quit Smoking with Kale? Quit smoking with kale?

Well, no, not exactly, but smokers can benefit by eating kale as a preventative medicine.

Kale, you see, helps prevent several types of cancer, in particular lung cancer.

Although it's far from the world's most popular vegetable, kale contains more carotenoids (anticancer agents) than any other green vegetable.

You'll want to eat kale both raw and cooked. Some of the carotenoids are destroyed during heat, but cooking also makes more carotene available for bodily use.

An extra half cup of kale a day will give you cancer-blocking benefits.

Smokers in particular need to load up on kale, which may well boost your resistance to developing smoking-related cancers.

Here's an excellent kale recipe, courtesy of Cynthia Lair's Feeding the Whole Family...

Kale and Beet Salad Recipe

In natural medicine, beets are considered a liver support food, important for renewing the liver’s vital functions of keeping the body free of toxins. This vivacious salad boosts the body’s immune system as well by offering a high dose of antioxidant power via carrots and kale. Intensely colorful, flavorful, and so healthful, you may call this your “Vitality Salad” once you’ve tried it!

Salad
4 large beets
1/4 cup toasted pumpkin seeds
1 bunch kale
3 scallions
1 medium carrot

Dressing
3 Tbs extra virgin olive oil
2 Tbs balsamic vinegar
3/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 Tbs chopped fresh basil
1 tsp finely diced garlic

Wash beets and bring to a boil in a large pot. After boiling bring to a simmer, continue to simmer for one hour, until tender. Let cool, then peel beets and cut into 3/4 inch pieces.

In the meantime, lightly toast the pumpkin seeds by placing them in a dry skillet and cooking over medium heat. Constantly stir the seeds to ensure even cooking. When they begin to pop and give off a nutty aroma, they are ready. Set aside to cool.

Wash kale and place in a large pot of boiling water for 30 seconds. Place in strainer and cool with cold water, cut into bite size pieces. Finely dice the green onions and peel the carrot. Slice into 1/8-inch rounds.

Place all dressing ingredients in a bowl and mix well with a wire whisk. In a separate bowl place chopped beets, chopped kale, diced green onions, sliced carrots and pumpkin seeds. Add dressing and toss gently. Serve chilled. Makes approximately six servings.

Even if you don't have to quit smoking, you should have some kale in your diet every week.

Chet Day
Editor, The Health Circushttp://chetday.com

=====================Celery-Nut Salad
=====================Compliments of Chet Dayhttp://hop.clickbank.net/?lager.chetday

4 stalks celery, sliced
1 green onion, minced
Minced parsley
2 large tomatoes
1/2 cup grated nuts (walnut or pecan)

Cut the tomatoes in small pieces and mix with the celeryand green onion and parsley.

Add a mixture of orange and lemon juice as dressing. Uselettuce leaves as a bed for this salad and sprinkle withgrated nuts.

Joel's Red Pepper Soup
=====================Compliments of Chet Dayhttp://hop.clickbank.net/?lager.chetday

3 Tbs butter
1 pinch cayenne
3 1/2 cups chicken broth
2 Tbs lemon juice
1 medium onion -- chopped fine
1/4 tsp ground cumin
3 large red bell pepper, chopped and seeded
Salt to taste

Melt the butter in a 3-qt saucepan over medium heat. Addthe bell peppers and onion. Cook, stirring occasionally,until the onion is soft but not browned. Mix in the cuminand cayenne.

Add the chicken broth. Bring to a boil; cover. Reduce heat. Simmer for 20 minutes. Scoop out the vegetables. Transfer the vegetables to a blender or food processor. Add a little broth. Process until smooth. Return puree to the liquid in the pan. Mix in the lemon juice. Adjust seasoning. Reheat to serving temperature. Serve hot.

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