Kids in the Kitchen: Confetti Rice

CoopKidsConfettiRiceCollageConfetti makes everything more fun! And the best thing about confetti rice is that you won’t be picking up tiny pieces of paper from the floor, out of your hair, down your shirt– you know the drill. The great thing about this recipe (if you can even call it that) is that it’s an interactive way to get your kiddos (or significant other) to eat their veggies. Simply cook up whichever kind of rice you prefer (or quinoa), chop/slice/steam your family’s favorite veggies and then let then assemble. You can also top with soy sauce, tamari, seasoned salt or whatever you fancy.
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In store now: Melons

MelonsThere’s not a cloud in the sky (for the minute) and we think melons help soak in those Springy, warm feelings just fine. Available in the produce department now, here’s a fine looking group for your tasting pleasure:

  1. Personal watermelon (with seeds)- $1.19/pound
  2. Trace Me seedless personal watermelon- $1.19/pound
  3. Galia melon- $2.19/pound (a hybrid melon that looks like a cantaloupe on the outside and a honeydew on the inside, very sweet)
  4. Crenshaw melon- $3.49/pound- (another hybrid melon with a sweet orange flesh)
  5. Honeydew melon- $1.99/pound
  6. Charentais melon- $1.99/pound (French cantaloupe)

Vegan Chocolate Pudding with Whipped Coconut Cream

VeganChocolatePuddingHave we got a treat for you! This vegan treat is made with coconut milk and rich cocoa powder and topped with whipped cream made from coconut cream! We know, it’s almost too delicious. Also, the beautiful jars featured in the photo, from Le Parfait, are now available in our Mercantile Department and are only 3.99. They’d be great for gifting homemade food items too!

Pudding

  • 1/3 cup coconut sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup arrowroot powder (or cornstarch)
  • 1/4 teaspoon salt
  • 3 cups coconut milk
  • 1 teaspoon vanilla

Whipped Cream

  • 1 can full fat coconut milk (that has been chilled for two days)
  • 2 Tablespoons coconut sugar
  • 1 teaspoon vanilla

In a saucepan, whisk together sugar, cocoa, arrowroot, and salt. Slowly whisk in coconut milk. Heat over medium heat, stirring constantly. Cook until the pudding begins to thicken and begins to bubble. Remove from heat and add vanilla. Cover with plastic. To avoid getting a “skin”, touch the plastic wrap to the surface. Refrigerate until cold.

To make whipped coconut cream, chill bowl and beaters. Open coconut milk upside down, the liquid will be on the top and the fat will be at the bottom. Pour out the liquid and save for another use. Scoop the cream out and add to the chilled bowl. Whip with electric beaters. Add sugar and vanilla. Continue to whip until light and fluffy.

Serve the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.

 

 

Green Tea Milkshakes

GreenTeaMilkshakeSpring is fickle on the Palouse. One minute the tulips are blooming and the next they’re covered in snow. But instead of waiting for warmer temps to enjoy frozen treats, we say, go ahead! The calendar says it’s the end of April, so enjoying a cold, creamy milkshake is A-OK. Now, even though this shake is chock-full of matcha (powdered green tea) which is rich in antioxidants, make no mistake about it. Milkshakes are not a health-food. But we know you have to strike the right balance in your life. To make this delicious milkshake you will need:
1/2 cup milk (any fat content is fine)
1 heaping cup of vanilla ice cream (we like Sticky Fingers, made locally)
2 tablespoons matcha powder
1 tablespoon honey (we like locally produced, Woodland Honey)
Throw all the goodies into a blender and blend on high until well combined.
You could easily make this a vegan shake with coconut milk, coconut milk ice cream and agave. Yum!
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It’s a Date: Persian Rice Salad

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This month we featured dates as an alternative sweetner in our Sweet Solutions series. This savory recipe calls for them as well, creating a variety of flavors in one simple dish.
To make the Persian Rice Salad you will need:
1 1/2 cups of long grain brown rice
3 cups water
2 teaspoons sea salt
1/4 cup lemon juice
1 tablespoon olive oil
1 tablespoon fresh dill, chopped
1 bunch of green onions, chopped
1/2 cup fresh parsley chopped
1/2 cup dried dates, pitted and chopped
1/2 cup cashews, toasted and chopped
In a medium pot with a lid, place rice together with water. On high heat bring rice to a boil, uncovered. Cover pot and reduce heat to low. Simmer for 20 minutes or until rice is done and most of the water has been absorbed. Drain and cool. In a large bowl, whisk together all other ingredients. Add cooled rice and toss to combine.

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It’s a Date: Baked Apples with Dates + Walnuts

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This sweet treat uses Golden Delicious apples (which are on sale right now for $0.99/pound), dates and walnuts as its main components. It’s gluten-free and free of processed sugars. Dates are a great source of natural sugar for those looking to remove processed sugars from their diet.

To make this recipe you will need:

  • 9 a Golden Delicious apples, cored
  • juice from one lemon
  • 1 tablespoon coconut oil
  • 1/2 cup almond meal or flour
  • 1/4 cup walnuts, chopped and toasted
  • 4 dried dates, pitted and chopped into small pieces
  • pinch of fine sea salt, ground cinnamon and ground ginger
  • 1/4 cup unsweetened coconut milk

Preheat oven to 350 degrees  with the rack in the center. Core apples and squeeze a little lemon juice into each one. Melt coconut oil in a small pan. Stir in almond meal, walnuts, dates, salt, cinnamon, ginger and coconut milk. Heat for a few minutes over medium heat. Carefully stuff apples with the mixture. Place apples in muffin pans. Cover loosely with foil. Bake for about 45 min or until apples have softened and split.
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How To: Throw a Co-op Birthday Party!

Our Co-op Kids program turned 8 years old last week (that’s eight years of positive programming for the kiddos in our Co-op community), so of course we had to celebrate! Here are some photos from the birthday party, along with some tips for throwing your own little ones a birthday party- Co-op style.
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We know that there are a variety of dietary issues facing our little ones nowadays, so we offered a vegan chocolate cake and gluten-free vanilla cupcakes. It’s always good to check with other parents to find out if their kids have any allergies or food sensitivities. It’s really nice for children with dietary restrictions to feel like they can participate in the fun at a birthday party. Look for the recipes we used at the bottom of this post!

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While it’s easy to spend a ton on birthday parties, we like to recycle items we already have, like newspaper to make birthday hats and colorful paper to make decorations. For these goody bags, we used sample sizes of kid-friendly snacks, little puzzles, some temporary tattoos and plantable seed paper.

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We also made sure we had a special drink station for the grown-ups with coffee, tea and hot chocolate. We used a chalk runner to write a message, but you could also run this down the middle of the kids’ table and let them draw as part of the festivities.

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Vegan Chocolate Cake Recipe:
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 teaspoon apple cider vinegar

Preheat oven to 350 degrees F. In a medium bowl whisk together flour, sugar, cocoa, baking soda, and salt, until well combined. Add the water, vanilla, oil, and vinegar, and mix again so that it’s really well combined. Use a spatula to scrape down the sides if necessary. Line the bottom of a cake pan with parchment paper and pour batter into pan. Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely. To make a layer cake, double the recipe and bake in two separate cake pans.

Gluten-free Vanilla Cupcakes
1 1/2 cups all-purpose gluten-free flour blend, like Bob’s Red Mill
1/4 teaspoon xanthan gum
1 1/2 teaspoons baking powder
½ teaspoons kosher salt
1/2 cup brown sugar
1/2 cup white granulated sugar
1 large egg
3/4 cup almond, soy or cow’s milk
2 teaspoons pure vanilla extract
1/2 cup vegetable oil

Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Combine the flour mix, baking powder, xanthan gum and salt in a medium mixing bowl and whisk. In another mixing bowl whisk together the sugars with the egg, milk, vanilla and oil. Add the flour mixture to the wet ingredients and whisk until smooth and it starts to thicken slightly. Be careful not to over mix the batter or cupcakes will become dense. Divide the batter among the prepared muffin tins and bake for 18 – 22 minutes or until they are golden brown and the tops spring back slightly. Makes 12 cupcakes.

Coconut Flour Pancakes

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If you’re trying to avoid gluten, but still want the satisfying goodness of eating pancakes, well then look no further! These coconut flour pancakes, sweetened with agave nectar, are fabulous alternative for those looking to ditch the grain. To make the pancakes you will need:
4 eggs, room temperature
1 cup milk or coconut milk
2 teaspoons vanilla extract
2 teaspoons agave nectar
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil or butter for frying

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and agave. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.Serve hot with butter, coconut oil, honey, syrup or fruit.

 

Winter Citrus Salad

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While it’s common to think of citrus as a summertime treat (who doesn’t love ice cold lemonade on a hot day?), citrus is actually at its prime in the winter. So, how about we celebrate the four new inches of snow n the ground with a recipe for this bright and flavorful citrus salad?
To make the salad you will need:

1 Cara Cara orange
1 Blood orange
1 Honeygold grapefruit
1 Pink grapefruit
2 tablespoons feta cheese, crumbled
1/4 cup pistachios, shelled and chopped
1 tablespoon honey
1 teaspoon fresh rosemary leaves, chopped
 Slice ends off of all citrus. With the fruit standing up on a cut end, cut down the sides of each fruit to remove the skin. Slice citrus in 1/4 inch think pieces. Arrange on a platter. Drizzle honey over fruit. Sprinkle feta cheese and rosemary over the top. Enjoy!
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Vegan Coconut Oil Truffles

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While we love Valentine’s Day because it’s a chance to spread some love around, we also love that it’s one of the only acceptable times to gorge yourself on chocolate… all in the name of love! This recipe for vegan coconut oil truffles will enable you to celebrate this holiday with the best of them. And while you’re at it, pour yourself a big ol’ glass of red wine. To make the truffles you’ll need:
1/2 cup high quality cocoa powder (plus 2 tablespoons set aside for rolling the finished truffles)
1/4 cup coconut oil
1/4 cup agave nectar
1 Tablespoon vanilla extract
1/4 teaspoon sea salt
2 tablespoons of coconut (for rolling finished truffles)

In the bowl of a food processor combine all ingredients and blend until smooth. If you do not have a food processor you can mix by hand, but make sure the mixture is very smooth. Place mixture in the freezer for 20 minutes or until firm. With a small scoop or melon baller, scoop mixture into balls and roll in either cocoa powder or coconut.