6 Healthy Easter treats for kids
Holistic Nutritionist, Carley Mendes, proves that there IS such a thing as healthy and absolutely delicious Easter treats!
Easter treats for little ones can be colorful and delicious while being healthy too. These snacks are colored with natural dyes, sweetened with fruit, and are even made with vegetables that your kids are sure to love. Having your children help prepare these recipes can make it even more fun. Have them roll bliss balls in pastel hued coconut, spoon homemade chocolate into molds, or arrange the Easter bunny’s favorite snack (carrots!) onto a baking sheet to make carrot fries.
Naturally Dyed Easter eggs
A dozen pre-hard boiled eggs
Choice of dyeing agent:
4 cups chopped red cabbage: blue on white eggs, turquoise on brown
4 cups chopped red beet: fuchsia dye
3 tbsp powdered turmeric: yellow on white eggs, orange on brown
4 cups water
4 tbsp white vinegar
Add water and chosen dying agent to a pot. Bring to a boil and then reduce to simmer for 30 minutes. Strain the dye then measure it, adding 1 tbsp of white vinegar to every cup of strained dye. Pour the dye into a jar for soaking the eggs and allow to cool. Once cooled, completely submerge the pre-hard boiled eggs into the dye and transfer into the refrigerator until the desired color is reached: 30 minutes for pale pastels, or overnight for vibrant hues. Pat dry with a paper towel and allow to completely dry on a wire rack.
Fruit Juice Gummies
2/3 cup fresh squeezed orange juice
1/3 cup 100% apple juice
3 tbsp gelatin, grass-fed preferred
1 tbsp honey
Mix the apple juice and gelatin together vigorously in a small bowl. Allow it to sit on the counter for five minutes to form a thick jelly like consistency. Heat the orange juice in a saucepan until just before it begins to boil, then reduce the heat and stir in the honey. Add the gelatin mixture to the saucepan and mix well until all of the gelatin clumps completely dissolve. Pour the mixture into a silicone ice cube tray, a well-greased candy mold, or a baking dish, and then transfer to the fridge to set. Once firm, slowly and gently pop the gummies out of the molds, or cut into squares if using a baking dish. Store refrigerated in an airtight container.
Colorful Bliss Balls
2/3 cup dates
1/3 cup unsulphered apricots
1/2 cup pecans
1/2 cup cashews
1/3 cup unsweetened coconut flakes
1 tbsp cacao powder
1 tbsp water
1 tsp coconut oil
pinch of salt
1 cup unsweetened coconut flakes
red beet, peeled & chopped into chunks
Soak the dates, apricots and cashews in water for 1 hour. Then drain and add to a blender with the rest of the bliss ball ingredients. Blend until the ingredients are well combined and a dough is formed. Another tablespoon or two of water can be added if the mixture is too dry. Roll tablespoon sized amounts of dough into balls with your hands. Put them on a large plate or baking pan and refrigerate for 30 minutes.
For the coating, divide 1 cup coconut flakes into 3 separate mason jars or sealable containers. Mix with dying agent (spirulina, turmeric, beets) until desired color is reached. Then shake well until color is evenly distributed. Pour the colored coconut into a small shallow bowl and roll to coat the bliss balls evenly. Return to the refrigerator for an additional 30 minutes before serving.
1 bunch of curly leaf kale
1 cup soaked cashews
1 small red bell pepper
1/3 cup nutritional yeast
4 tbsp olive oil & more to coat hands
3 tbsp fresh lemon juice or apple cider vinegar
1/2 tsp salt
a few tbsp. of water, if needed
Soak cashews in a bowl with water, for a minimum of an hour or overnight. Wash and dry the kale and remove the thick stems. Break kale into bite-sized pieces and place it in a large mixing bowl. Coat hands with olive oil and massage kale to soften the texture and distribute the oil. Drain water from the cashews and put them in a blender with all other ingredients, except kale, then blend until smooth. A couple tablespoons of water can be added for consistency if needed. Pour the sauce over the kale and mix well. Bake in the oven on the lowest setting for 20-30 minutes, flipping halfway. Or dehydrate at 115 degrees until thoroughly dry.
3 large carrots
1.5 tbsp olive oil
1/8 tsp garlic powder
1/8 teaspoon sea salt
optional: chopped sprig of rosemary
Cut each carrot into ‘fries’. In a large mixing bowl coat carrot sticks with olive oil, garlic powder, salt and optional rosemary. Spread carrot sticks out on a baking sheet and bake at 350° for approximately 30 minutes (flipping halfway), until carrots start to brown. Serve immediately.
Healthy Homemade Chocolates
1/4 cup nut butter of choice (or tahini for nut-free)
1/4 cup coconut oil
1.5 tbsp cacao powder
1 tbsp maple syrup
pinch of sea salt
Gently warm the coconut oil in a saucepan over low heat. Once liquefied, add the nut butter, cacao, maple syrup and salt, stirring continuously until well blended. Spoon the mixture into silicone molds and transfer to the freezer to set. Once solidified, these can be stored in the refrigerator or freezer in an airtight container. Depending on your climate, these chocolates may begin melting in warmer room temperatures.