Untitled Document
Subscribe to KIWI
Advertisements
< HOME
KIWI Magazine
Magazine Subscribe Articles Recipes On The Web Bookworms KiwiKids Goodies
ABOUT US LATEST ISSUE ADVERTISE CONTACT US MEDIA ROOM LOCATE KIWI
MAGAZINE GIVE A GIFT E-NEWSLETTER E-MAGAZINE MAYLEE: OTG
FAMILY & PETS FOOD & NUTRITION GREEN PLANET HEALTH SOCIAL RESPONSIBILITY ECO-CRAFTS BOOK REVIEWS
APPETIZERS & SIDES BREAKFASTS DESSERTS DINNERS FOOD ALLERGIES HOLIDAY RECIPES LUNCHES SOUPS & SALADS VEGETARIAN COOKING WITH CRICKET SHARE YOUR RECIPES
KIWILOG BLOG KIWISCOOP E-NEWSLETTER MOMS MEET KIWICOMMUNITY MYHEALTHYSCHOOL.COM
BOOK REVIEWS CURRENT ISSUE REVIEW INNER LITERARY CIRCLE GIVEAWAYS
MAYLEE'S MOMENT FUN PAGES MAYLEE: OTG HONOR ROLL
CONTESTS GIVEAWAYS EVENTS DEALS

healthy organic recipes - featured recipes

Healthy organic recipes are important whether you have a dietary concern, want to make a
healthy meal or just love to try new foods. Browse KIWI's recipe database for great food ideas.

Untitled Document


Perfect Parsnip Fries
By Liz Weiss and Janice Newell Bissex
 

To expand your child’s veggie repertoire, consider parsnips. They’re packed with potassium and fiber—both important for heart health—and when turned into oven-baked fries, their crisp exterior and soft, creamy interior make them a surefire winner. Serve with ketchup for dipping.

INGREDIENTS:
1 1-lb. bag parsnips
1 Tbsp. extra virgin olive oil
1/4 tsp. kosher salt
1/8 tsp. garlic powder
Pinch freshly ground black pepper

METHOD:
1. Preheat oven to 400°F.
2. Peel parsnips and trim their tops and bottoms. Slice each in half crosswise to separate the thick end and the narrow end. Cut the narrow piece in half lengthwise and the thick piece in quarters or eighths, depending on the thickness. Each fry will be about 2 1/2"- to 3"long and 1/2"- to 3/4" thick.
3. Place the parsnip pieces in a bowl and toss with the olive oil, salt, garlic powder and pepper. Spread in a single layer on a wide-rimmed baking sheet.
4. Bake for 15 minutes. Remove from oven, turn each parsnip with a fork or tongs, place back in oven and bake until golden brown and tender, an additional 10 minutes. This will allow for even baking.
5. Season with more salt and pepper, to taste.

Serves 4

NUTRITION FACTS:
Per serving: calories 100, fat4 g, protein 1g, carbohydrates 17g, dietary fiber 5g
Vitamin C—25% daily value


Broccoli Trees with Cheesy Dipping Sauce By Liz Weiss and Janice Newell Bissex
 

Half a cup of broccoli contains almost a day’s worth of vitamin C. To raise the bar on good nutrition and add kid appeal, prepare this calcium-rich cheese sauce so your wee ones can dip or drizzle away.

INGREDIENTS:
1 small bunch broccoli, cut into florets
1 Tbsp. olive oil or butter
1 Tbsp. all-purpose flour
3/4 cup 1% lowfat milk
1/2 tsp. Dijon mustard
1/8 tsp. garlic powder
3/4 cup shredded reduced-fat Cheddar cheese

METHOD:
1. Steam broccoli until crisp, yet tender (about 5 minutes). Set aside uncovered.
2. While broccoli is cooking, heat oil or butter in a small saucepan over medium heat.
3. Stir in flour and cook, stirring constantly, until flour turns light golden, about 1 minute.
4. Raise heat to medium-high. Slowly add milk, mustard and garlic powder and bring to a simmer, whisking often. Reduce heat and continue to simmer and whisk gently until mixture thickens slightly, about 2 minutes.
5. Remove from heat and stir in cheese until melted. Serve sauce in four small, individual bowls and use for dipping.

Serves 4

NUTRITION FACTS:
Per serving: calories 150, fat 8g, protein 11g, carbohydrates12 g, dietary fiber 3g
Vitamin A—20% daily value, Vitamin C—170% daily value, Calcium—25% daily value




Featured Recipes
View Our Other Recipes
Appetizers & Sides
Baby Food Recipes
Breakfasts
Desserts
Dinners
Food Allergies
Holiday Recipes
Lunches
Soups & Salads
Vegetarian
Cooking Adventures
with Cricket

Veggie Love
By Liz Weiss and Janice Newell Bissex

There’s a widely held assumption that kids hate the taste of vegetables, and therefore the only way to get veggies into them is to cook, puree and then hide them in everything from brownies to chicken nuggets. We disagree with this tricky strategy and prefer to serve our veggies out in the open. Vegetables can sometimes be a hard sell with kids, but these easy and delicious recipes should tempt even the pickiest of eaters.

Untitled Document


 

KIWI is now accepting applications
for our Parents' Advisory Board
We'll use this important panel to help us shape KIWI Magazine into the best parents' publication available. Additionally, we'll ask our panel to help evaluate products and services targeted at families like yours; so that they, too, can meet your exacting standards.
Organic Magazine Home
About Us
Latest Issue
Advertise
Contact Us
Media Room/Press
Locate Kiwi
Subscribe
e-Newsletter
KiwiConnects
Parents' Advisory Board
Kiwi Soapbox
Why Kiwi
KiwiCuts
Family Health Articles
Healthy Organic Recipes
Kids Birthday Party Ideas
Bookworms Club
Eco-Crafts
KiwiKids
Photo Gallery
KiwiFlies & Events
Contests & Freebies
Our Favorite Links
MyHealthySchool.com
Site Map