5 Natural Ways to Make Green Food this St. Patrick's Day

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green milkshake.jpg

While some kids run screaming from naturally green foods (think spinach & broccoli), St. Patrick’s Day is a fun way to get them to try almost anything green – no food dye required! Here are some kid-friendly, fun ideas:

1.  "St. Sneaky Day"  Green Milk Shake

Makes 2 servings
2 cups vanilla low-fat ice cream or frozen yogurt
¼ cup Sneaky Chef Green Juice (See recipe below)
1/4 cup milk
1/2 teaspoon pure vanilla extract
ice, if needed
Blend all ingredients together in a blender until smooth. Serve in tall glasses with a quick squirt of whipped cream and a straw.

2.  “Green Juice” as food coloring

use a few drops of this Sneaky Chef Green Juice to naturally color vanilla yogurt, ice cream, even icing (note: baby spinach has almost no taste in this form):

spinach photo.jpgSneaky Chef Make-Ahead Recipe: Green Juice
3 cups raw baby spinach leaves
1 cup water
(Makes about 1 cup of juice)
Thoroughly wash the spinach, even if the package says “prewashed.” In a medium-sized pot, heat the spinach and the water to a boil; reduce the heat to low and simmer for 10 minutes. Pour into a fine mesh strainer over a container or bowl, pressing the green “pulp” with the back of a spoon until all the liquid is released.
This recipe makes about 1 cup of juice; double it if you want to store another cup. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

3.  Guacamole with Green Puree
– use St. Patty’s Day as an excuse to get your kids to try this delicious and healthy dip!

4.  Green Eggs n Ham

Mix ¼ cup of Sneaky Chef Green Juice (recipe above)  into 2 raw eggs, then scramble or make into omelette. Add light colored cheese and ham, if desired.

5.  Green Goddess Dressing

Makes about ½ cup
2 tablespoons low-fat Ranch dressing
Juice of whole lime
1 tablespoon red wine or apple cider vinegar
2 tablespoons Sneaky Chef Green Puree
In a medium-size bowl, whisk together the Ranch dressing, lime juice, vinegar, and Green Puree. Season with salt and pepper. Cover and store in the refrigerator for up to 3 days.




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