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Total Foodie Camp Receipes



Homemade Applesauce:

Need a crockpot or slow cooker.

12 golden delicious apples

1/2 cup sugar

1/2 tsp. cinnamon

1/2 cup water

1 Tbsp. lemon juice

Peel and core apples. Cut into fourths and place in the crockpot (kiddos can use an apple cutter). Toss apples in lemon juice and then add in sugar and cinnamon, stirring to combine. Add in water.

Cover with the crockpot lid. Cook on HIGH for 3-4 hours, until the apples are very softened. Eat immediately or store in a sealed container in the refrigerator. Enjoy!



Guacamole:

Have the kiddos mash up avocados. Add salt/pepper to taste. Serve with chips. Can offer additional items to add like tomatoes/chopped onions etc.








Chia pudding:

2 cups unsweetened almond milk (use your favorite)

½ cup chia seeds

2 teaspoons vanilla extract

1 – 2 tablespoons pure maple syrup or coconut, turbinado or organic pure cane sugar, optional

Combine: Place ingredients in container or bowl and mix well.


Mix twice: Mix the chia mixture after 5 minutes, then again after 5 minutes, mixing well each time. Mixing the chia seeds is important so they don’t fall to the bottom of the container. If not shaken or stirred every now and then, the pudding will not set properly and the seeds will sink to the bottom.


Chill: Keep covered in the refrigerator until set. Will be ready in 3 – 4 hours.

Spoon into individual bowls or containers, and serve with fresh fruit, granola.

Chocolate dipped bananas: 1 banana 1/4 cup almond butter 1 cup chocolate chips Slice the banana into 1/4-inch pieces. Add a dollop of almond butter to one banana slice then top with another slice. Secure with a toothpick then repeat with the remaining banana slices. Freeze the banana bites until firm (at least 1 hour). Pour the chocolate chips into a mug and cook in the microwave for 10 seconds then stir. Repeat until completely melted. Remove the banana bites from the freezer and dip each in the melted chocolate to coat. Freeze again until solid (at least 1 hour). "Strawberry Cheesecakes": 1 lb. strawberries, de-stemmed 8 oz. vegan cream cheese 1 1/2 cups powdered sugar 1 tsp. vanilla extract 1/4 cup crushed animal crackers Carve a hole in the top of each strawberry for the “cheesecake” filling then cut off a small portion of the tip so that the strawberries will stand upright. Add the vegan cream cheese, powdered sugar, and vanilla extract to a bowl and beat with an electric mixer until fluffy. (kiddos do this instead) Pour the vegan cream cheese mixture into a pastry bag and pipe the filling into each strawberry. Sprinkle with the crushed animal crackers. Tip: For a DIY pastry bag, place the filling in a sandwich bag, seal shut, then cut a small hole in the bottom corner. Alternatively, dip whole strawberries in the “cheesecake” mixture and roll in the crushed animal crackers.

Watermelon and Blueberry salad: 3 cups watermelon, cubed 2 cups blueberries 2 teaspoons lime zest, (from 1 lime) 2 Tablespoons lime juice, (from 1 lime) 1 Tablespoon pure maple syrup 1 Tablespoon mint leaves, chopped or torn

Place the watermelon cubes and blueberries in a large salad bowl. Add the lime zest, lime juice, pure maple syrup, and mint. Toss well to combine. Refrigerate until ready to serve.

Chickpea "tuna" salad: (2) 15-ounce cans chickpeas (garbanzo beans), drained and rinsed 1-2 medium dill pickles, chopped small 1/4 cup celery, chopped small (optional) 3-4 tablespoons Vegan Mayo 1 tablespoon soy sauce, or tamari for gluten-free For serving: bread, sliced tomatoes, lettuce, red onion, avocado, mustard In a large bowl, have the kiddos mash the chickpeas with a potato masher (or fork) until they are mostly mashed. You can leave a few beans whole if you'd like. Add the pickles, celery, 3-4 tablespoons of vegan mayo and soy sauce or tamari. Stir well to combine. Cover and place in the refrigerator for at least 30 minutes if you can, to let it get cold and let the flavors come together. Serve on bread or crackers. Optional: serve with avocados Rice cake faces: Spread nut butter or hummus on rice cakes and add toppings to make faces. Cheerios/blueberries/banana slices/pretzels/strawberries/sprinkles/grapes/raspberries/mango slices/chocolate chips Celery "bugs": Celery Black olives, cut into rings or small squares for eyes Cherry tomatoes (cut in half) Almond butter or cream cheese or hummus Chives (for antennas) Cucumbers cut into half circles Have children assemble their bugs! Sushi: Bring in cold pre-cooked rice. Nori sheets Vegetables sliced thin (cucumbers, carrots, tofu) (vegan) cream cheese Have children lay out the nori sheet on a bamboo mat (I have some I can bring in). Add rice in a thin layer to cover. Have a bowl of water nearby to rinse fingers when rice gets sticky. Add vegetables and cream cheese in a thin layer. Roll and tuck. Adults can cut into slices. Wipe down the knife each time. It will get sticky.


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