Terry Walters, Bestselling author of Clean Food, was in the kitchen sharing her ideas for getting kids to willingly eat delicious, nutritionally-packed foods. Terry is dedicated to making the path to good health both easy and delicious and she shares her passion for eating clean and living well.
The ultimate in healthy eating and cooking, CLEAN FOOD: A Seasonal Guide to Eating Close To The Source, is Terry’s revised and expanded edition of her popular first book, and offers lovers of fresh, seasonal fare even more recipes and inspiration than before. In addition to all-new color photography throughout and more than 20 new recipes, Terry has updated the dishes to feature today’s most healthful ingredients, has included variations to make every recipe gluten-free, and has added a new chapter dedicated to clean snacking. Renowned chef Mario Batali says: “CLEAN FOOD is the most exciting book based on fresh produce and simple recipes I have used in years”.
You can find more info about Terry and her books at www.terrywalters.net
Maple Apple Vinaigrette
I LEARNED EARLY ON THAT MY CHILDREN will eat anything they get to make with the handheld blender. I let them make salad dressings all of the time. The result? They love when I serve salad and eat every last bite without fail. Some of their combinations are suspect, but this one is a winner.
1 garlic clove, minced
1 shallot, minced
1 tablespoon apple butter
2 tablespoons prepared mustard
2 tablespoons maple syrup
2 teaspoons dried dill
1 teaspoon dried parsley
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon toasted sesame oil
1⁄4 cup red wine vinegar
1⁄2 cup extra virgin olive oil
Sea salt and freshly ground black pepper
Water as needed
Place all ingredients except water in bowl and whisk together.
A handheld blender will emulsify vinaigrette but is not necessary.
Thin vinaigrette by adding water 1 tablespoon at a time until you reach the desired consistency. Store refrigerated for up to one week.
MAKES 11⁄2 cups
Crispy Rice Squares
MOMS HAVE BEEN MAKING crispy rice treats forever. I feel good about this healthy version, and have never met a child (or adult) who doesn’t love these. If you are allergic to nuts, use sunflower butter instead of cashew butter.
1⁄2 cup brown rice syrup or coconut nectar
1⁄2 cup maple syrup
1⁄2 cup cashew butter
1⁄4 cup semi-sweet or dark chocolate chips
3 cups crispy brown rice cereal
1⁄2 cup toasted sesame seeds
In medium Dutch oven over medium-low heat, combine syrups and cashew butter until smooth. Add chocolate chips and stir until melted.
Fold in rice cereal and sesame seeds and stir to coat everything. Press stiff batter into 8 x 8-inch casserole and refrigerate until firm (at least 20 minutes). Cut into squares and serve or store in airtight container.
To ensure that this recipe is gluten-free, use rice cereal that is not sweetened with barley malt.
MAKES 1–11⁄2 dozen 1-inch squares
THIS RECIPE GREW OUT OF my children’s addiction to dumplings from one of our favorite Chinese restaurants. It simply wasn’t realistic to order in dumplings every night, so I came up with this quick and easy version. This traditional dumpling filling is a perfect complement to baked mochi. Plus, we all love watching the mochi puff in the oven and stuffing our own squares.
1 tablespoon extra virgin olive oil
1⁄2 onion, diced
1 tablespoon grated fresh ginger
1 carrot, grated
1 cup cabbage, thinly sliced
1⁄4 cup thinly sliced shiitake mushroom caps
1 tablespoon tamari or shoyu
1 tablespoon mirin
1 12.5-ounce block mochi, cut into 2-inch squares
2 tablespoons tamari
1 tablespoon toasted sesame oil
1 teaspoon brown rice vinegar
Sesame seeds and scallions for garnish
Preheat oven to 400°F.
In large skillet over medium heat, sauté onion and ginger in olive oil for 2–3 minutes. Add carrot, cabbage, mushrooms, tamari and mirin and sauté 5–7 minutes or until vegetables are soft. Remove from heat and set aside.
In small bowl, combine all dipping sauce ingredients and set aside.
Place mochi squares 2 inches apart on parchment-lined cookie sheet.
Bake 10–12 minutes (until squares puff and lightly brown). Remove from oven, cool slightly, slice open mochi puffs and fill with stuffing.
Serve warm with dipping sauce.
MAKES 10–12 dumplings