YOUR KIDS WILL ASK FOR MORE!

Nourish your children with simple, healthy, real food with these recipes from food activist Vani Hari’s book, Food Babe Family (Hay House, $40)

TACO SALAD CUPS

Tortilla cups

8 sprouted corn tortillas

3 tbsp olive oil

Salad

1 cup sweet corn

1 small tomato, diced

½ small cucumber, diced

½ green bell pepper, diced

2 tbsp chopped fresh basil

2 tbsp extra-virgin olive oil

½ lime, juiced

Sea salt and freshly ground black pepper to taste

1 cup cooked beans of choice (such as black beans, pinto beans, cannelloni beans)

¼ cup shredded goat cheddar cheese

Preheat the oven to 350°F.

Rub some olive oil into both sides of each tortilla to soften them and make them more pliable. In an unlined muffin tin, place each tortilla in a muffin cup, gently pushing down into the shape of the pan. Don’t worry if the tortillas crack slightly, the shells should still hold together once baked. Bake until the edges are golden brown, about 10 to 12 minutes. Let the shells cool completely.

While the tortillas are baking, make the salad. Place the corn, tomato, cucumber, bell pepper and basil in a bowl and mix to combine. Add the oil, lime juice, and a pinch of salt and pepper and toss well

To assemble, take one of the crispy taco cups and add a tablespoon of the beans. Top with the veggie corn salad and ½ tablespoon of shredded cheese.

ONE-POT THAI-STYLE RICE

1 tbsp coconut oil

¼ cup diced red onion

¼ cup diced carrots

1 cup brown basmati rice

1 cup coconut milk

¼ cup chopped fresh cilantro

1 tsp minced ginger root

¼ teaspoon ground turmeric

½ tsp sea salt

1 cup filtered water

Optional toppings

1 lime, sliced

½ cup toasted cashews

Heat the oil in a pot over medium-high heat. Add the onion, carrots and rice, and cook for 2 to 3 minutes.

Add the remaining ingredients along with the filtered water and bring to a boil. Reduce the heat and simmer the rice for 20 minutes or until the liquid has evaporated.

Stir in the toppings, if desired. Serve family style.

ZUCCHINI PIZZA BITES

1 zucchini, cut into ¼-inch-thick rounds

½ cup thick pizza sauce

4 ounces goat mozzarella cheese, cubed

¼ cup grated Parmesan cheese

Italian seasoning for topping

Preheat the oven to 400°F.

Arrange the zucchini rounds on a parchment-lined baking sheet. Top each with is tablespoon of pizza sauce and 1 mozzarella cube. Sprinkle the Parmesan and a pinch of Italian seasoning on top

Bake for 18 to 22 minutes or until the cheese has melted and the zucchini is fork tender.

COCONUT CREAMSICLE BERRY POPS

1¼ cups canned coconut milk

1 large orange, juiced (about 1/3 cup juice)

1½ tsp finely grated orange zest

2 tbsp pure maple syrup or raw honey

Heaping ½ cup mixed berries (if using strawberries, you might want to dice them into  smaller pieces)

Place all the ingredients into a large pitcher or bowl and mix well.

Fill popsicle moulds to the top and place the popsicle stick in the mould.

Place the moulds in the freezer until the popsicles are fully frozen, at least 6 hours or overnight.

Dip the moulds in a bowl of hot water to loosen them.