Tie Dye Smoothies

½ cup blackberries

6 Tablespoons PICS honey

½ teaspoon raspberry extract

½ cup raspberries

1 mango

2 ¼ teaspoons Full Circle vanilla extract

3 cups ice

1 ½ cups PICS low fat milk

6 oz. PICS low fat vanilla yogurt

1 banana

Rinse the blackberries. Place the blackberries, 1 tablespoon honey and ¼ teaspoon of raspberry extract into a food processor, mini food process or blender. Chop/blend until it’s almost a puree; the seeds will even blend into the mix.  Set the mixture aside.

Rinse the raspberries. Place the raspberries, 1 tablespoon honey and ¼ teaspoon raspberry extract into a food processor, mini food processor or blender. Chop/blend until it’s almost a puree; the seeds will even blend into the mix. Set the mixture aside.

Prep the mango (see below) and dice it.  Place the mango, 1 tablespoon honey, ¼ teaspoon of vanilla into a food processor, mini food processor or blender. Chop/blend until it’s almost a puree. Set the mixture aside.

Put the ice, milk, banana, 3 tablespoons honey and 2 teaspoons vanilla extract into a blender and blend.

Slowly pour 1 tablespoon of each of the purees down the edge of your serving glass.  Add the banana smoothie mixture and serve.

Corn Salad

1 lb. bag PICS frozen corn, thawed completely
15.5 oz. can PICS black beans, drained and rinsed
1–1 ½ cups diced grape tomatoes
1- – 1 1/2 cups diced cucumber
3 – 4 Tablespoons cilantro, fresh
1/4 cup PICS white vinegar
1 oz. cold water
1/2 cup PICS light olive oil
1 Tablespoon fresh lime juice
1 teaspoon Price Chopper onion powder
3/4 teaspoon sea salt
1/2 teaspoon cumin
1/4 teaspoon Full Circle organic garlic powder
1/4 teaspoon black pepper
Pinch Full Circle cayenne pepper

In a large bowl, combine the corn, beans, grape tomatoes, cucumber, and cilantro.

Whisk the vinegar, water, oil, lime juice, onion powder, sea salt, cumin, garlic powder, black pepper and red pepper together.

Add the dressing to the corn mixture and mix until thoroughly combined. Serve chilled.

 

NOTE:  You can also put all of the dressing ingredients into a bell jar.  Secure the top and shake the ingredients together.

Caterpillar Snack Fun

1 Tablespoon PICS whipped cream cheese

1 teaspoon PICS peanut butter

½ teaspoon PICS honey

1 slice PICS whole wheat bread

1 banana

watermelon

1 stalk celery

2 candy eyes

Optional Items:

Blueberries

Blackberries

Yellow bell pepper

Stir the whipped cream, peanut butter and honey together.  Set aside.

Using a small round cookie cutter or fondant cutter, cut out six circles from one piece of bread.  Set aside.

Slice your banana. 

Assemble three body sections of your caterpillar;

  • Spread the cream cheese mixture onto all 6 bread rounds
  • Place 1 banana slice on 3 of the rounds
  • Add the remaining three rounds on top of the banana to create three mini sandwiches

Cut 6 little legs from the stalk of celery and use the remaining pieces as a branch for your caterpillar to crawl on.  Add the celery legs to the round (see the picture provided). 

Assemble the body in a staggered fashion above your celery stick.

Using a small cookie scoop, scoop a head out of watermelon.  Place the watermelon head in place.  Add two eyes and a celery smile.

Optional:  Create blueberry and blackberry clouds in the sky along with a yellow bell pepper sunshine out of thick slices.

 

I’ll be out in the community cooking up some fun, and here’s where you can see me this month:

August 14th

2:30 pm

Crandall Public Library

251 Glen St.

Glens Falls, NY

Call 518-792-6508 to register

The Kids Cooking Club is also visiting the following this month:

Saratoga YMCA Camp, Saratoga, NY

East Greenbush YMCA Camp, East Greenbush, NY

Clifton Park YMCA Camp, Clifton Park, NY

 

If you would The Kids Cooking Club to visit your school or event please email me at jfitzcooking@yahoo.com

 

Join us next month as we have fun with back to school recipes.

 

Jodie Fitz