We recently completed GROSS with a group of kindergarten and first graders. Every week a different color family was highlighted. The one week I cringed at was the blue and purple week, simply because prunes haven’t been the most popular with any of the other age groups. I certainly thought this younger group of kids would be pickier than the others.
Well guess who surprised me?
The children loved the prunes so much they even took some home.
Prunes, which I promoted as “dried plums,” are a great treat to give children instead of candy. Naturally sweet and filled with antioxidants, this little fruit will provide a health boost to your whole family.
Ways to Eat Super Duper Prunes:
– You can eat them right out the bag … delicious!
– Chop them up and add to cereal, yogurt, or a peanut butter sandwich.
– Eat as a snack with cheese.
– Make Turkey Dunks: Roll up pitted prune halves with small pieces of turkey breast. Dip in honey mustard. (Recipe courtesy of: California Dried Plums)
Now what about these scallions?
The second recipe that was made with the children was Fiesta Black Bean Salsa. Sounds fun already doesn’t it? The party is in the colors. This recipe includes all 5 color families. There’s no simpler or tasty way to eat all your colors.
Black beans – blue/purple
Corn – yellow/orange
Scallions and cilantro – green
Tomatoes – red
Garlic – white
The kids willingly added the scallions and cilantro to their salsa. Woo-hoo! Give it a try yourself.
Fiesta Black Bean Salsa
2 (15 oz) cans black beans, drained & rinsed
1 (15 oz) can of corn, drained & rinsed (“no added salt” variety recommended)
2 medium tomatoes, seeds removed, diced
5 scallions, diced
1/8 to 1/4 cup chopped fresh cilantro, or to taste
2 cloves of garlic, finely chopped
2 TB of canola oil
2 TB Lemon or lime juice, add more if needed
Salt to taste
*Optional: Cumin or Pepper to taste
Mix all non-liquid ingredients together in a large bowl.
In a cup, mix together oil and lemon juice, then pour into large bowl and mix all together.
Season with salt, *other spices or extra lemon juice as desired. Serve with no-added salt tortilla chips or with a meal.
(Recipe courtesy of: Oregon State University Extension Service)
Maria Ali, RD, LD/N