Recipes, Video, Pictures from Children's Natural Health Expo

Did you miss our Children's Natural Health Expo?    If so, you can watch Dr. Popper's keynote and view pictures of the Expo at  www.RaleighAdventist.org/hmevents (scroll down on the page).  
Below are the recipes that Whole Foods Market demonstrated and shared at the Expo.  If you would like to receive a notice of events for the Cary Whole Foods Market's monthly Health Starts Here program, please send a message to anna.stimpson@wholefoods.com.

Mango with Sticky Rice

Ingredients:

• 3 cups short grain brown rice
• 1 cups coconut milk
• 1/4 cup honey
• 1 teaspoon low sodium tamari
• 4 ripe mangoes

Directions

1.    Cook the brown rice until tender  

2.    Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the honey and tamari.

3.    When the rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest and only add later if need be. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.

4.    Meanwhile, peel the mangoes. The mango pit is flat and you want to slice the mango flesh off the pit as cleanly as possible. One at a time, lay the mangoes on a narrow side on a cutting board and slice lengthwise about 1/2 inch from the center — your knife should cut just along the flat side of the pit; if it strikes the pit, shift over a fraction of an inch more until you can slice downward. Repeat on the other side of the pit, giving you two hemispherical pieces of mango. Lay each mango half flat and slice thinly crosswise.

To assemble, take a tablespoon of the sticky rice and form it into an oval shape.  Take a slice of the mango and wrap it around the center of the rice.

This rice recipe can be made in large batches and frozen or kept in the fridge for a week to go with great plant strong combinations. Have fun with it!

  

Energy Balls (aka: Donut Holes)

Ingredients:

1 ¾ Cups Almonds

2 tsp Frontier Vanilla Syrup

2 cups dried Pineapple

2 cups pitted dates

¼ cup or more hot water

1/3 cup plus ¼ cup unsweetened finely shredded coconut

cacao nibs (optional)

Directions

 First finely grind the almonds in a food processor or the like. There may be larger bits and that is fine. Place ground almonds in a bowl.  Combine vanilla, dates and pineapple in food processor.  Add the water as needed to blend dates and pineapple into a paste. Once blended add mixture to almonds, also combining the 1/3 cup of coconut and mixing ingredients all together thoroughly. Roll mixture into small balls.   Place extra coconut and optional cacao nibs on a plate and roll the balls in for a final coating. Bars could be made instead of balls by placing parchment paper in a pan and pressing the mixture down to a ½ inch to 1 inch thickness and then place in fridge until it firms up a bit to cut into desired rectangles and then wrapping in plastic wrap for on the go snacks.

You can have fun with this and change out the dried fruit for other dried fruit and even the almonds for almond butter.

 

Fruit Explosion Smoothie 

These measurements are approximate so adjust as needed.

1 ½ cups ice

1 cup green organic grapes

1 cup of kale

1cup of baby spinach

½ or a navel orange (peeled)

½ of an apple (sweet, any kind)

1 slice of pineapple (fresh)

3 dates optional

Direction:

Place ingredients in a Vitamix or a blender in order listed to help with the blending process. It takes about a minute or two to blend everything smooth. Drink right while freshly blended. Makes about four smoothies per recipe.  Enjoy!