ALRIGHT PARENTS LET'S GET OUR KIDS HEALTHY AND KEEP THEM HAPPY ALL AT THE SAME TIME WITH THESE FUN GREAT TASTY HEALTHY KID RECIPES... for all food recipes no matter the diet type, please try to use fresh, organic (pesticide free) products ( see our article on the truth about pesticides) THE
MOST HIGH GAVE US DIETARY LAWS THAT WE ARE TO STILL KEEP & FOLLOW
THIS DAY..LEVITICUS 11TH CHAPTER: lets us no clean(to eat )/ unclean(to
not eat)(like pork, shrimps, crabs, certain fish, certain
ingredients) PLEASE
TAKE THE TIME TO READ AND SEE WHY WE ONLY EAT CERTAIN FOODS ACCORDING
TO THE BIBLICAL DIETARY LAWS ANDWHY YOU SHOULD TO ...
note* **to person cooking recipe all recipes can be substituted with ingredients for your diet type & family size. ex:those who don't do dairy if a recipe calls for milk substitute with almond, cashew, rice milk,etc. same for cheese, meats etc. use ingredients that will keep these recipes healthy ex: do organic .) and stay away from canola oil or oils mixed with canola, this is a very toxic oil please research this oil, and see our article on it n other toxic cooking oils .. for recipes that call for oil use olive,hemp, peanut, grapeseed.
Sweet Vegan Strawberry Pancakes
Ingredients:
2 cups almond milk
juice from one lemon
2 cups flour
2 tsp baking soda
pinch of tsp sea salt
2 tbsp raw sugar or agave nectar or honey
3 tbsp olive oil
2 tbsp margarine substitute
1/2 cup fresh sliced organic strawberries
Preparation: Whisk together almond milk and lemon juice. In a separate large bowl, mix together the flour, baking soda, salt and sugar. Add oil to the milk and lemon juice, then add to the dry mixture.
Heat a large skillet or griddle, and melt the margarine substitute . Using a large spoon or a 1/4 cup measure, pour batter onto the hot surface. Carefully press about 2 teaspoons of sliced strawberries into each pancake. Cook until bottom is golden brown, flip and cook until other side is done. top it off with bananas or some blue berries and thenn
2 large Scratch Crust( see recipe on this page for crust from scratch or you can use already made organic crust)
4 cups shredded Cojack cheese( or cheeses of choice)
Preparation: Saute onion and garlic in olive oil until tender. Add beans, taco sauce, tomato sauce, chili powder, cumin, and chopped tempeh or soy protein crumbles. Stir well, and heat until crumbles are softened. Spread sauce evenly over both pizza crusts. Top with shredded cheese. Bake at 400 degrees for 20-25 minutes until cheese is melted, bubbly, and begins to brown turn once during cooking time. Serves 10 to 12
Tempeh Vegetarian Sloppy Joes: If your kids love sloppy joes, try this vegetarian sloppy joe recipe which is made from soy tempeh instead of meat, making it much healthier and lower in fat than regular sloppy joes.
Ingredients:
1 tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 tbsp chili powder
2 8 ounce packages soy tempeh
1 28 ounce can diced tomatoes, undrained
1/4 cup ketchup
1 cup water
1/4 fresh chopped cilantro
hot sauce to taste
sea salt and pepper to taste (optional)
6 rolls or hamburger buns, lightly toasted
Preparation: in a large skillet, heat oil over medium heat. Add onion and peppers, sautee until softened, stirring occasionally. Add garlic and chili powder and sautee 2 minutes longer. With your hands, break up the tempeh and crumble it into the skillet, Add tomatoes, ketchup, and water; mix well. Simmer, stirring occasionally, until heated through, about ten minutes.
Remove from heat; stir in cilantro and hot sauce. Split rolls in half and fill with sloppy joe filling.
Makes 6 vegetarian sloppy joes.
Sloppy Joe Pockets: this recipe can be for the vegatarin or regular diet just subsitute ingredients: follow same directions, as sloppy joe recipe above except for the part below
DIRECTIONS
1. Brown meat or tempeh in large skillet on medium-high heat. . Stir in Seasonings and tomato puree. Set aside to cool.
2. Preheat oven to 375°F. Unroll pizza dough onto greased baking sheet. Cut dough into 4 squares. Sprinkle 1/4 cup cheese onto one-third of square lengthwise. Spoon beef/ or tempeh mixture over cheese. (Do not spread to the edge). Top with pizza toppings. Fold side of dough over filling. Press around edges of pocket with a fork to seal.
3. Bake 20 to 25 minutes or until crust is golden brown.
yeast pizza crust from scratch: and have funnn with your crust make fun shapes, a square, a circle, a rectangle and have a funn pizzzaaa!!!
In large bowl, combine 1 cup of the flour, 1 cup cornmeal, the yeast and sea salt. Stir in oil and water and mix well. Add remaining flour and mix until a stiff dough forms. Turn out onto lightly floured surface and knead for 5 minutes. Place in greased bowl, turning to grease top, and let rise for 1-1/2 hours, until doubled. Punch down. For two large pizzas: divide dough into two balls. Grease two large cookie sheets with oil and dust each with 2 Tbsp. cornmeal. Roll out each ball on each cookie sheet until crust is 1/8" thick. Just cover the sheets, and don't worry about the crust being perfectly rectangle. Set aside while preparing sauce.
For individual pizzas: divide dough into 8 balls and roll out into 6-8" circles.
for extra crust : you can Bake crusts without toppings at 400 degrees for 10 minutes. You can store them at room temperature for 2 days, or freeze for longer storage. Then when you want to eat, add your favorite toppings and bake at 400 degrees for 15-30 minutes (depending on the size) until crust is golden brown and toppings are heated. Serves 10