The Raw Glow Blog

Category — snacks

Healthy Raw Food Snack Recipes for Kids

I regularly get asked if I have any good and healthy raw food snack recipes for kids. I don’t have kids myself, but I used to work with children and I know how picky they can be! When kids would show up at my raw food potlucks I was always delighted when they liked a raw food recipe or two. It seemed that the more simple the recipe, the better.

When I worked in daycare I also noticed that kids actually gravitate towards raw fruits and vegetables naturally over cooked veggies. But of course, each child has their unique preferences!

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

raw food recipes for kids: blueberry pear puree

When I worked in the public school system I would notice that some kids would bring store bought apple sauce to school as a healthy snack. This gave me the idea to share with you two raw food puree recipes that could be easily made for children instead of the traditional cooked apple sauce.

Blueberry Pear Puree

Blueberries are full of antioxidants that assist healthy cognitive function in kids and adults!

1 banana
1 pear
1/4 cup blueberries
pinch white stevia powder to taste (optional)
pinch of cinnamon powder

Blend in a high speed blender with the tamper until smooth. If you don’t have a high speed blender you can use a food processor with the S-blade instead. Serves 2.

raw applesauce recipe

Raw Apple Sauce

A naturally fresh snack with no preservatives or refined sugar. Great with granola too!

4 medium sized Fuji apples, chopped
6 Medjool dates pitted and chopped
1/2 teaspoon cinnamon (or to taste)
Juice from half a lemon
1/4 cup chopped pineapple (optional)

Blend all ingredients in a high speed blender with the tamper until smooth or if you do not have a high speed blender you can use a food processor with the S-blade. Serves 4.

raw food recipes for kids: almond butter wraps

Almond Butter Lettuce Wraps

A great healthy snack idea for kids is a raw food version of the traditional peanut butter and jelly sandwich. My recipe uses romaine lettuce instead of bread, almond butter instead of peanut butter, and a homemade chia seed berry raw food jam.

raw food recipes for kids: rasberry jam

Raw Food Jam

1 cup rasberries
2 tablespoons honey or another liquid sweetener (*Do not feed honey to children under 1 year of age!)
1 tablespoon chia seeds
pinch white stevia powder (optional)

Blend the raspberries and honey in a blender or food processor on low until blended but still slightly chunky. Pour into a bowl and add the chia seeds and stevia powder (if not sweet enough). Let sit for at least 15 minutes before using. Unlke regular jam, this raw food jam will only last a few days in the fridge. Makes about 1/2 cup of jam.

*You can use any berry for the jam, I just happened to have raspberries on hand but strawberries or blueberries would work.

Almond Butter Lettuce Wraps

4 leaves romaine lettuce
4 teaspoons almond butter
4 tablespoons chia seed berry jam
1 banana sliced into rounds

Spread the almond butter on the romaine lettuce leaves and then top with banana and the chia seed berry jam. Serves 1-2.

healthy snacks for kids: zucchini noodles

Zucchini Noodles with Fresh Tomato Sauce

You can try to get your kids to eat raw zucchini squash by peeling the zucchini and putting it through a spiral slicer to make squash noodles; serve with a simple and sweet fresh tomato sauce.

1 large peeled zucchini spiralized with a spiral slicer

Kid Friendly Fresh Tomato Sauce

2 medium ripe tomatoes (about 2 cups chopped)
2 mejidool dates (pitted)
2-3 fresh basil leaves
1/4 cup sundried tomatoes
dash sea salt or to taste

Blend all the sauce ingredients in a high speed blender until the sauce is nice and creamy. Pour the sauce over the squash noodles. Serves 1-2.

For more raw food snack recipes for kids you might enjoy this e-book by Pamela Vinten, mom and nutritionist called 30 Super Healthy Kid’s Snacks. Click here for more information.

Resources

I hope you’ve enjoyed these raw food snack recipes for kids, if you liked them please click the “like” button below. Do your kids have any favorite healthy snacks you’d like to share? Please post them in the comment’s section. Comments are always welcome.

♥,
C

Learn How to Make Pasta Out of Vegetables

January 19, 2015   No Comments

Raw Walnut Date Bars

raw date bars

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

What inspired these walnut date bars was some ripe pears on my counter that were just on the verge of becoming overly ripe. I decided to dehydrate them before they went bad and add then into a raw date bar recipe. (I have also seen dehydrated pears at the grocery store, if you don’t want to make your own.)

I also wanted to take advantage of the nutritional benefits of walnuts. Walnuts are full of anti-inflammatory and antioxidant phytonutrients and are an excellent source of those heart healthy hard to find omega-3 fatty acids. They also have an excellent ration of omega-6 to omega-3 fats: 4:1. So if you haven’t added walnuts to your dietary routine, I highly suggest you start. You only need to eat 1 ounce or about 7 walnuts a day to start benefiting from this highly nutritious nut.

The raw walnut date bars turned out really yummy, with the just the right amount of sweetness. I don’t usually have tea parties but if I did, I would surely serve these raw date bars!

walnut date bars

Raw Walnut Date Bars

1 cup shelled raw walnuts
3/4 cup Mejidool dates, pitted, chopped, and packed tightly (about 7 mejidool dates)
½ cup dried pears, chopped, and packed tightly
½ cup shredded coconut
1 tablespoon raw honey (optional)
½ teaspoon fresh lemon zest
½ teaspoon fresh orange zest
½ teaspoon cinnamon powder

In the food processor with the S-blade add the dates and dried pears and process on high until a sticky paste is formed. Then add the rest of the ingredients, except for the shredded coconut, and process until the walnuts are finely chopped. Press the mixture into a shallow dish (I used a small glass lasagna dish that I “oiled” with some coconut oil) and top with the shredded coconut. Cut into bars and refrigerate or freeze for a few hours before serving. Makes 6 bars.

  • You can get organic farmer direct walnuts here.

Thank you for visiting the Raw Glow Blog, if you liked the raw date bars please “like it” below. Comments are always welcome.

♥,
C

Excalibur America's Best Dehydrator

February 5, 2014   2 Comments

Raw Zucchini Chips – Made in the Dehydrator

zucchini chips dehydrator

You are going to like these light and crispy raw zucchini chips. You will need a dehydrator, a mandolin slicer, zucchini, some flavorings, and you are good to go! I happened to have some dill and chives left over from my raw celery soup recipe, but you can use whatever herbs and spices you prefer.

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

raw zucchini chips

Raw Zucchini Chips

2 medium sized zucchini
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast (optional not raw)
2 teaspoons extra virgin olive oil
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh chives
1/4 – 1/2 teaspoon sea salt (I like less salt, my husband likes more)
1/8 teaspoon cracked black pepper or to taste

Slice the zucchini with a mandolin slicer (about 3mm thick). I like the Kyocera Adjustable Mandolin Slicer. (Just be sure to use your handguard, so you don’t accidentally cut yourself.) Add the zucchini slices to a large bowl and add the rest of the ingredients except for the nutritional yeast. Mix gently to make sure all the zucchini slices are covered with the marinade.

Let the raw zucchini slices marinate for at least 3 hours in the fridge to soak up the flavorings. Then lay the zucchini slices on your dehydrator trays and sprinkle each chip with sea salt, cracked black pepper, and nutritional yeast. Dehydrate for 1 hour at 145 degrees and then turn down your dehydrator to 115 degrees and continue to dehydrate until the chips are cripy, flipping them over half way through. It should take more than 12 hours to achieve crispiness.

Mine took about 16 hours, but granted I live in a very humid environment, so it might take less time for you. This recipe is for a full 4 tray (11 by 11 tray size) excalibur dehydrator, but feel free to double it if you have a bigger dehydrator. Store them in an airtight container and eat them soon, or they will get soggy. You can always re-crisp them in the dehydrator again before serving.

Thank you for visiting the Raw Glow Blog, if you liked this raw zucchini chips recipe please “like it” below. Comments are always welcome.

♥,
C

Excalibur America's Best Dehydrator

January 22, 2014   No Comments

Raw Food Cashew Dip – with Spinach and Kalamata Olives

At the farmer’s market the other day I noticed that the local hummus booth was selling a mixture of crumbled feta cheese drizzled with olive oil and fresh herbs. It inspired me to make a Mediterranean inspired raw food cashew dip with spinach, fresh oregano, and kalamata olives. This raw food dip is completely vegan and contains no feta cheese, just soaked cashews, but it tastes so good you won’t miss the cheese. Spread the raw food dip on veggies, raw crackers, or pita chips. Delicious!

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

raw cashew dip

Raw Food Cashew Dip – with Spinach and Kalamata Olives

1 and ½ cups soaked cashews (soaked for at least 6 hours)
1 cup baby spinach
4 tablespoons fresh lemon juice
4 tablespoons water
3 tablespoons chopped kalamata olives (about 10-12 olives)
2 teaspoons chopped fresh oregano
2 teaspoons extra virgin olive oil
1 small clove garlic, chopped
1 teaspoon sea salt
1/8 teaspoon cracked black pepper or to taste

Rinse the soaked cashews and put them in your food processor with the S-blade and add the chopped garlic, water, lemon juice, olive oil, salt, and pepper. Process on high speed, stopping a few times to scrape down the sides. When you get a smooth consistency add in the oregano, spinach, and chopped olives and pulse a few times. Transfer to a serving bowl. Will keep in the refrigerator for a few days. Enjoy!

raw food dip

Tips

  • In the picture above I served the dip with raw kohlrabi slices, but you could use any vegetable such as cucumber, bell pepper, carrot, or jicama.
  • I like to get my raw cashews from here.

Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Comments are always welcome.

♥,
C

Navitas Naturals - The SuperFood Company

December 30, 2013   No Comments

Raw Date Nut Balls – With Pecans and Orange Zest

These raw date nut balls turned out divine. I just love the combination of tangy orange zest with the rich nuttiness of the pecans. My husband said they had just the right amount of sweetness. They are perfect for holiday entertaining and no one will guess that they are raw!

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

raw-date-nut-balls

Pecan Orange Raw Date Nut Balls

1 cup pecans
1 cup almonds
2 cups chopped mejidool dates (packed tightly)
1 tablespoon fresh orange zest (I used the zest of about 3 oranges)
1 tablespoon raw honey
1 tablespoon virgin coconut oil
1 teaspoon cinnamon powder
Seeds from 1-2 vanilla beans
pinch sea salt

Garnish
½ cup of raw carob powder

Using a bone dry Vitamix Blender or food processor with the S blade grind the almonds and pecans into a course flour. Then you can add in the orange zest, cinnamon powder, salt, and vanilla bean seeds to the nut flour in a food processor and process with the S blade. Pulse until all the dry ingredients are well incorporated. Add in the honey and coconut oil and pulse some more. Then add the chopped dates and continue to run the food processor on its highest speed until the nuts and dates stick together to form a sticky “dough”. Form the dough into small balls and roll them in carob powder. Let them set in the freezer or refrigerator for at least 1 hour before serving. Makes 22 raw date nut balls.

Tips

  • When grating orange zest make sure not to grate the white part of the orange skin or the flavor will be too bitter.
  • I rolled these beauties in carob powder, but you can use chocolate powder if you prefer.
  • Dust the raw date balls with an extra sprinkle of carob powder just before serving for that special touch.
  • I like to serve the raw date nut balls cold, straight from the refrigerator or freezer.

Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Comments are always welcome.

♥,
C

enjoy free shipping with your vitamix purchase

December 22, 2013   No Comments