When River tells me, 'Mum I'm hungry' I think, again?!! Keeping up with the voracious appetites of growing children is a full time job. Thinking of and preparing an after school snack has been added to my to do list this year and I do enjoy coming up with food they are excited to eat.
Popcorn we pop on the stove and a warm cup of chocolate made with rice milk, cocoa and stevia is a current favorite with both boys.
As is brown rice and seaweed crackers smeared with butter and a thin wedge of pecorino pressed on top with a bowl of marinated, pitted kalamata olives on the side.
The beetroot dip with brown rice and seaweed crackers pictured above was a hit with Sol, River not so much. Ho hum.
I was thrilled to discover Sherlyn Palmer's blog 'Wholepromise - wholesome food to live by' and her posts on the wonderful, nourishing snacks she prepares for her young sons. See here and here
And another wholefood blog I stumbled happily upon is Wholesome Cook, worth a visit.
Here is the recipe for the beetroot dip, see how it fares in your house. If you want more of my dip recipes go here. What snacks are current favorites with your family?
1 medium beetroot, boiled til soft, peeled and diced (sorry I didn't weigh it. It was slightly larger than a tennis ball)
200 grams cooked chickpeas
3 tablespoons natural unsweetened yoghurt
1 tsp cumin powder
1 tablespoon tahini
juice of one lemon
1 tablespoon olive oil
sea salt to taste or Bragg's all purpose seasoning
Place all ingredients in food processor and whizz til smooth. Adjust seasoning to suit your taste and preferred texture. You can add a splash of water if it is too thick and then adjust seasoning to suit.