I am sure many of you have traditions that you look forward to every 4th of July, especially favorite recipes that you prepare. Foods we might think of for 4th of July might be BBQ Ribs, Hamburgers, Hot Dogs, Potato Salad and Apple Pie. Why not try something a little less traditional this year, maybe even a little healthier? Why not get the kids involved in preparing the food this year? Holidays don’t have to be filled with unhealthy and sugar filled foods. Here are a few kid friendly
and fun ideas to try out.
First is a simple fruit salad with only fresh lime juice, a touch of honey and fresh mint. To make it more festive you can cut the watermelon in star shapes with a cookie cutter.
4th of July Simple Fruit Salad, by Lisa Cheplak
1 small Watermelon, Cut in cubes and star shapes
1 pint of Strawberries, Slice
1 pint of Blueberries
1 c. Unsweetened Shredded Coconut
A Handful of Fresh Mint Leaves, chopped
1 tsp Honey or Agave Nectar
Add the fruit to a Large Bowl. Mix Juice of 1 Lime and 1 tsp honey in
separate bowl then mix into fruit.
Sprinkle Coconut and Mint Leaves on top. Mix all together…Enjoy!
Lisa’s Vegetarian Lettuce
Wraps, by Lisa Cheplak
About ½ lb. Thin whole wheat spaghetti or angel hair pasta (or
any gluten free thin noodles if preferred)
1 c. thinly sliced cucumber
1. c. shredded carrots
1. c. thinly sliced celery
1 c. finely diced kale
1 c. snow peas
1 red pepper, diced
1/3 cup cilantro or parsley
1 head Butter Lettuce or Romaine Lettuce work well too
Juice of 2 limes
2 tbsp soy sauce
Cut veggies and mix together in large bowl. Cook noodles, cool
and add to veggies. Whisk Sauce ingredients and pour
over noodle/veggie mix. Add parsley or cilantro, sesame seeds and scallions. Peel whole leaves off lettuce and spin dry. Let everyone fill their own lettuce cups. You can also drizzle this Peanut Sauce over the top.
Peanut Dressing (Optional): Dressing recipe from The Vegetarian Mother’s Cookbook by Cathe Olson
2 cloves garlic
2 tbsp minced fresh ginger
2 tbsp toasted sesame oil or peanut oil
2 tbsp soy sauce
3 tbsp brown rice vinegar
¼ c. peanut butter
3 tbsp tahini (optional)
1 tbsp honey, brown rice syrup or agave nectar
Pinch red pepper flakes
1/3 c. boiling water
Put all ingredients in a blender and
puree until smooth.
Luke’s No Bake Cookies,
recipe by Lisa Cheplak
1 c. rolled oats
½ c. peanut butter or almond butter
1/4 c. honey or agave nectar
1 c. unsweetened shredded coconut
½ c. ground flaxseed
½ c. mini chocolate chips
Handful of raisins
Mix everything in medium bowl. Let chill in refrigerator for half an hour.
Once chilled and dough is easier to handle, roll into balls and refrigerate again for an hour. Enjoy!