From Lisa Barnes
My children’s preschool is revamping their snack offerings to the kids. They weren’t doing a poor job before, but thankfully there is an interest and effort in making improvements and of course getting the best value for the children’s health and the school’s money.
I helped the director review menu items and vendors to provide a variety of fresh, healthy foods including hummus, whole wheat crackers, veggies and dips, edamame, yogurt etc… For St. Patrick’s Day the school was planning a green menu for snacktime and asked me to make my green hummus. I of course said I’d be happy to. I packed each container for the 4 classes: the mouse class (age 2), the rabbits (age 3), the monkeys (age 4) and the giraffes (age 5).
The teachers were all very appreciative when I dropped by with the hummus. The director and I were secretly wondering how the children would receive the “green dip”. When I got to my son’s class (the upperclass giraffes) I was greeted by a shout from my son’s friend, “What’s That?!” The teacher said “look it’s leprechan dip”. He replied “Oh. I don’t like green stuff!” My son said “Don’t worry Zach. My mom made it and she doesn’t know any leprechans”.
When I picked up my kids, I was greeted by my daughter (a mouse) who said “I ate all the green dip!” The teacher said all the kids and teachers really enjoyed it. Then I saw the director and she summed up the tasting experience which was very interesting. The younger kids were more likely to try the dip, and then like it and eat it. However the older kids were less likely to try, having a preconceived idea of “green stuff”. When I got to the giraffe class the teachers said about half tried it – mostly the girls. And my son couldn’t get Zach to try it – handmade by leprechan’s or not.
I made some extra for our family, to serve with my other St. Patrick’s favorites, corned beef, cabbage and Irish soda bread.
Organic Spinach Hummus Recipe (from Petit Appetit Eat, Drink and Be Merry)
Is your family ho-hum for hummus? Try this variation using spinach. This is quick and easy dish to perk up a crudité plate for a play group or simply pack with pita points in your child’s lunchbox.
Makes 1 1/2 cups
8 ounces canned organic chickpeas, drained and rinsed (3/4 cup)
1 clove garlic
1 cup packed organic spinach leaves
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
Pita points or vegetable sticks, to serve
In a blender or food processor, combine chickpeas and garlic and puree until smooth. Add spinach, lemon juice, cumin, salt, and pepper. Blend thoroughly. With motor running, gradually add olive oil and process until smooth and creamy. Taste and adjust seasoning as needed.
To make the task even easier, purchase prepackaged organic spinach or baby spinach leaves, but still remember to wash.
*Spinach is on the Environmental Working Group’s Dirty Dozen list and also high in nitrites. Reduce your family’s exposure by buying organic.
See also Lisa’s two new books out at bookstores and online:
Cooking for Baby: Wholesome, Homemade, Delicious Foods for 6 to 18 Months
Eat, Drink and Be Merry: Easy, Organic Snacks, Beverages, and Party Foods For Kids of all Ages.
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, and Petit Appetit: Eat, Drink and Be Merry and lives in Sausalito, California.
OrganicToBe.org | OrganicToGo.com
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