Zoe’s dad, Mark, a well-known chef, gave the kids this recipe from the top of his head!

Mark’s Ingredients:

1 red bell pepper seeded and chopped

1 green pepper, seeded and chopped

1 yellow onion, chopped

½ cucumber, chopped

3 cups of plum tomatoes, seeded and chopped

3 ¾ cups of tomato juice

2 TBSP red wine vinegar

2 TBSP of olive oil

1 TBSP of sugar

salt and pepper to taste

(to spice it up you can add 1 fresh chili, seeded and chopped)

Garnish:

tarragon

basil

a little finely chopped cucumber

maybe a dollop of plain yogurt or sour cream

Directions:

1. Place everything in a blender or food processor. Mix until nicely blended but not smooth.
2. Chill in fridge or ladle (fancy soup spoon!) into some bowls.
3. Garnish as desired.

ENJOY!

Directions:

Pearl and Zoe realized that there is only one basic rule ( but a few other small ones) when setting a table properly.
The basic rule is: You need to place the utensils or silver ware in the order of use, that is, from the outside in (this matters when you need more than one fork, knife or spoon – a salad fork, main meal fork and dessert fork – but this is for a really fancy meal).

Other Rules:

1. Forks go to the left of the plate, and knives and spoons go to the right.
2. The sharp edge of the knife faces towards the plate.
3. The glasses go on the right side of the plate.
4. Remember to have a napkin under, beside the fork or even on the plate!

It is a nice touch to add some flowers to the table!

Owen and Max’s favorite ingredients:
Strawberries
Blueberries
Banana
Dump of milk (adjust in to how thick you want the shake to be)
Some yogurt
Protein powder

Directions:
With the help of older cousins or your parents, put everything in your blender and mix up until smooth. Pour into glasses and add straws if you like!
Cheers!

Merrin and Pearl’s favorite smoothie recipe ingredients:
Mangos, strawberries and a banana
Blueberries, peaches and a banana
whey or rice based protein powder ( 1 or 2 scoops)
cod liver oil ( 1 tsp or so)
probiotics (when mom is around!)
water or milk – rice, cow’s whatever you fancy

Directions:
Blend away!

These ingredients are Lucy’s basics:

Olive oil

3 eggs

Garlic salt

Parsley

Lucy’s extras (for the adults!):

Tomatoes

Spinach

Cheese (any kind)

Ham

Bell peppers

Onions

Directions:

1. Heat lots of olive oil in a frying pan
2. Crack 3 eggs in a bowl and mix until well blended.
3. Pour eggs into well heated pan
4. Sprinkle garlic salt on top of eggs
5. Add any extra ingredients
6. Cook until not runny and then carefully flip
7. Cook a few more minutes
8. Slide on to eating plate and top with parsley

ENJOY!

Ingredients:

3 eggs

¾ cup milk

¾ cup of flour ( whichever type you like)

1 tsp of vanilla

2 tbsp of butter

Yummies: you may want to add fruit (apples with some cinnamon) or slivered almonds at the bottom of the pan

Directions:

1. Preheat oven to 425˚F
2. Place butter in a glass pan (11 inches by 7 inches) and place in the oven while the oven is heating up – you want the butter to melt but not burn.
3. In a medium size bowl, mix together all the wet ingredients – eggs, milk, and vanilla, until smooth.
4. Add flour and mix well.
5. Take glass pan out of the oven. At this time you can add your extra “yummies” – fruit or nuts to the bottom with the melted butter.
6. Pour the batter into the pan.
7. Place back in the over for 20 minutes or so (make sure you check because all ovens are different!)
8. While the oven cake is cooking, you can gently heat up some maple syrup on the stovetop.
9. Once the oven cake is lightly brown and all puffed up (like a soufflé), take it out and serve!

ENJOY!

Ingredients:

6 cups of water and 4 cups of vegetable or chicken stock and a little miso

1 TBSP olive oil

1 head of garlic, minced

2 TBSP fresh grated ginger

2 pounds butternut squash, peeled and cubed

Half a bunch of finely chopped kale

5 pieces of sliced dried astragalus root ( optional but very healing herb if you can find it)

2 cups fresh, sliced shiitake mushrooms

Juice of one lemon

Salt and pepper to taste

Directions:

1. In a big soup pot, heat the olive oil, sauté garlic, onions, and ginger until onions are translucent.
2. Add kale and squash.
3. Add liquids, shiitake, astragalas and bring to a boil.
4. Simmer and cover for an hour.
5. Remove the astragalas and reheat.
6. Add pepper and cayenne powder.
7. Dissolve the miso in a ladle of broth and then add at the very end once all ingredients have been cooked.
8. Add salt to taste.

Very yummy the next day! The ginger and cayenne will mellow out. The recipe is adapted from the Oryana Food Co-op which is located in northern lower Michigan

The Bottom Layer

Sticky rice (have your mom or dad make this for you)

The Middle Layer

Wild salmon, shredded chicken, beef or pork, ahi poke, crab, or squash

Really anything you can think of… maybe some refried beans?

The Top Layer

Avocado, corn, tomato, shredded lettuce or spinach

Just be creative!

The Garnish

Sour cream (or creme fraise as the French call it!), cilantro, basil, parsley

Directions:

1. You will need your cylinder mold. You can either purchase one at a local store or make one by cutting the ends out of your favorite can shape.
2. Put the sticky rice down first. Pat it gently with your fingers (you want to get rid of any air).
3. Next comes the middle layer. Pat down gently.
4. Then the top layer. Pat down gently.
5. Carefully lift the mold away from the layers.
6. Voila! Add an extra touch with a lovely and tasty garnish of choice!

Be creative and think about how you want it to look – color wise.

Tell us what you choices you made for yours and even take a picture and send it to us! We would love to see it!
Merrin@drheathernd.com or Pearl@drheathernd.com

Ingredients:

1 ½ cup of any type of granola

1 cup of spelt (or any type of flour)

½ cup of maple syrup

1/3 cup of softened butter

1 tsp of vanilla

*optional: 1/3 cup of a type of nut, chocolate chips, apples, pears, cranberries, raisins, coconut or even seeds ( or a combo of one or 2 of them!)

Directions:

1. Preheat oven to 350˚F
2. In another bowl mix together maple syrup, butter and vanilla.
3. Add the dry ingredients (flour and granola) to the wet and mix well.
4. Stir in the optional treats.
5. The dough maybe a little sticky, but form as best you can on a lightly greased cookie sheet.
6. Bake for 10 to 15 minutes but be sure to check because everyone’s stove is slightly different.

ENJOY!

Ingredients:

1 package of Mochi

(Mochi is a sweet treat made from special short grain sweet rice. It is a traditional Japanese food)

Directions:

1. Preheat oven to 450˚F
2. Cut the Mochi into 1 to 2 inch squares (have a parent help you).
3. Place the cut Mochi about 1 inch apart on a baking sheet.
4. Let the Mochi bake between 8 to 10 minutes or until it puffs up.
5. Carefully slice a small opening and put in your favorite mixture*
6. Let them cool a bit before you start eating. You do not want to burn your tongue!

*We like to mix apples, cinnamon and sometimes nuts to stuff the Mochi but for a special treat we stuff them with chocolate chips!

ENJOY!