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September/October 2004
Recipe Archives

Sweet, Healthy Treats
for the Lunchbox

Recipes by Valerie Wilson & Judy Stone

It’s that time of the year when we start thinking about school box lunches and how to make healthy food choices for our kids. All kids love sweets but unfortunately most “goodies” for the kids are full of white refined sugar. The sugar over taxes their small bodies and can lead to all kinds of side effects such as headaches, hyperactivity, cavities and much more. But luckily there are healthy sweeteners that can be used in desserts so the kids can have their sweets and not have the ill effects from white refined sugar. Amasake is one such healthy sweetener. Look for it in your health food store.

Here are two treats your kids are sure to enjoy tucked into their school lunch boxes:

Nutty Chocolate Peanut Butter Bars

1/3 cup sunflower seeds (roasted)
1/3 cup pecans (roasted and cut up)
1/3 cup walnuts (roasted and cut up)
1/2 cup brown rice syrup
1/4 cup peanut butter
pinch sea salt
1/3 cup grain sweetened chocolate chips


Heat the brown rice syrup, sea salt, and peanut butter on stove. Add the nuts and continue stirring for a couple of minutes. Remove from heat and stir in chocolate chips. Pour into an oiled dish. Let cool completely. Cut and serve.

Valerie Wilson is a whole foods chef who teaches cooking classes in Garden City, Michigan. She is the author of Perceptions in Healthy Cooking, a collection of both recipes and poetry. Email her at macroval@cs.com or visit www.macroval.com or phone (734) 261-2856.


Banana Jewels

1 1/4 c. rolled oats (not quick-cooking)
1/2 c. oat, millet or kamut flour
1/2 tsp. salt
1/4 tsp. baking soda
Dash or 2 ground cinnamon
2 Tbsp. chopped raisins
2 Tbsp. chopped nuts (optional)
1 c. mashed ripe banana
6 Tbsp. walnut oil


 

  1. Preheat oven to 350. Mix all dry ingredients together.
  2. In separate bowl blend bananas and oil, then add to dry ingredients and mix well.
  3. Drop by heaping teaspoons on ungreased cookie sheet. Bake for 10-15 minutes. Makes 2 dozen.
  4. These are fairly moist so if you have any left after a few days, pop ‘em in the fridge. They freeze well too.

Submitted by Judy Stone, CN, MSW, a.k.a. the “Nutrition Magician,” author of Take Two Apples and Call Me in the Morning. She resides in Ann Arbor. www.taketwoapples.com; (734) 994-5549

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