Fix Me A Snack

I used some sweet and juicy Garnet Spy apples for this recipe today. Try to use fresh apples as I can see a mealy grocery store apple really ruining the party.

Adapted from “Apple and Sweet Potato Puree” in the Apple Cookbook by Olwen Woodier.

1 small sweet potato (yields approximately 1 cup of cooked potato)
2 medium apples, peeled, cored and cut into quarters
1 1/2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
Pinch ground ginger (optional)
Pinch freshly ground nutmeg
Pinch salt
1/4 cup plain yogurt

With a knife or fork puncture the skin of the sweet potato a few times. Microwave on high for approximately 4 minutes or until soft throughout. Test by inserting a knife into the potato. If there is little resistance, it is cooked. Set aside and allow to cool.

Microwave apples in a small bowl for 3 minutes or until well cooked. Transfer apples to a blender along with any juices that were released while cooking. Slice the sweet potato in half lengthwise and remove most of the skin. Put the potato plup in the blender along with the apples.

Put the remaining ingredients in the blender (butter, cinnamon, ginger, nutmeg, salt and yogurt) and puree until smooth. Allow to cool 2 minutes and serve in small bowls. If you feel like pulling out all the stops top with chocolate sprinkles. Store in the refrigerator in an air-tight container.

Yield: 4 servings (approximately 2 cups)
Prep time: 15 minutes

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I, along with the rest of my town, have been nursing mildly sick kids this past week. Since they are not deathly ill, I’ve taken it as an opportunity to craft a snack specifically for the sick kid. Behold, jellied coconut water with fruit juice:

 

Now, in case you didn’t know, coconut water seems to be the latest answer to all the world’s problems. It is naturally high in electrolytes and other good bits that are well suited to keeping you hydrated.

My local Whole Foods carries coconut water that is flavored with other juices such as mango and passion fruit. But the taste of these flavored drinks was not to my liking. But apparently, some kids will go for it. 

Plain coconut water is just not yummy; unless you’re sipping it out of a fresh coconut on a beach, then maybe it’s drinkable. So I chose to mix it with some fruit juice. I recommend apple juice instead of pomegrante if your child is vomiting. No need to wonder if your child is vomiting blood on top of everything else.

I’ve included two versions of the same recipe here. One uses a “natural” vegan gelling agent and another uses Knox. If you’d like more background on gelling agents, check out my Gelling Agents page.

Vegan Gelled Coconut Water

1 cup unflavored coconut water
1 cup apple or pomegrante juice
1 packet (5 teaspoons) vegan powdered unflavored jel

In a small saucepan, bring coconut water and juice to a simmer. Transfer hot juice mixture to a small bowl. Slowly pour jel into juice mixture while stirring vigirously with a fork or small whisk. Keep stirring for two minutes. Pour juice mixture through a fine sieve or cheesecloth to remove any clumps. Pour mixture into small bowls, ramekins, or cups. Cover and refrigerate until set, about 1 hour. Serve.

Yield: 2 cups
Prep time: 10 minutes
Set time: 1 hour

Traditional Gelled Coconut Water

1/2 cup cold apple or pomegrante juice
1 cup coconut water
1 packet (2 1/2 teaspoons) unflavored powdered gelatin

In a small saucepan or microwave, heat coconut water until hot. In the mean time, pour juice into a small bowl. Pour gelatin over juice and allow to soak for 1 minute (a couple extra minutes is fine). Pour hot coconut water over juice mixture and stir until completely dissolved or 5 minutes. Skim any foam off of the top of the mixture with a spoon. Transfer the mixture to small bowls, ramekins or small cups. Cover and refrigerate until set, about 3 hours. Serve.

Yield: 1 1/2 cups
Prep time: 15 minutes
Set time: 3 hours

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This recipe is the result of many many trials that resulted in total bombs, i.e. fruit soup. This recipe is either a very thick soup or a light pudding; either way it’s a nutritious and delicious snack.

2 cups fresh blueberries
1/2 cup low-fat cream cheese
1/2 cup plain greek yogurt
2 tablespoons honey

Put all ingredients in a blender and mix until smooth. Position strainer over bowl and pour blueberry mixture through strainer, stirring occasionally to move things along. Discard contents of strainer.

Pour strained blueberry mixture into small bowls or ramkins. Cover and chill for 4 hours or overnight. Serve topped with whipped cream.

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I’ve seen some extremely “picky” eaters gobble up this pudding. The pudding is very sweet even without the agave nectar. When in doubt, leave it out. Enjoy!

1 lb silken tofu
1 heaping cup quality milk chocolate chips
3 tablespoons agave nectar or maple syrup (optional)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Put all ingredients in a medium saucepan over medium low heat. Stir until chocolate has melted. The tofu will break up into bits and not look terribly appetizing, but have faith. Transfer to blender (or use a hand blender) and process mixture until smooth. Scoop into small bowls or ramkins. Cover and allow to cool for at least 30 minutes in the refrigerator. Serve.

Yield: 5 (1/2 cup) servings

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