Quick and Easy Lunches for Kids (and adults)

rainbow-fruit-skewers-2

(Granted, some of the fruits pictured here are out of season. We recommend using local and seasonal fruits!)

UnTuna Salad

1 ½ cups cooked garbanzo beans*

1/2 cup finely chopped celery

2 tablespoons chopped red onion

2 tablespoons chopped fresh dill

2 tablespoons fresh lemon juice

1 teaspoon kelp granules

Fresh ground black pepper to taste

 

Pulse the garbanzo beans in the bowl of a food processor until coarsely chopped. Transfer to a medium bowl and add, celery, red onion, dill, lemon juice and kelp granules. Stir until well combined. Season with pepper and chill until ready to serve. Serve in gluten-free or whole grains wraps.

  • You can also substitute tuna for the garbanzo beans

 

Fall Fruit Skewers with Cashew Cream

1 apple

1 pear

1-2 cups grapes

1 cup cashews

½ cup dates

1 teaspoon cinnamon

¼ teaspoon sea salt

 

Soak cashews and dates in water for 5-6 hours. Drain and reserve soaking liquid. In a food processor or blender process cashews, dates, cinnamon, and sea salt until smooth, adding soaking water as needed to reach consistency. Cut apples and pears into 1 inch cubes. Thread the apples, pears, and grapes alternately on wooden skewer. Serve with cashew cream.

 

Hummus “Sushi”

1 cucumber, cut into strips

1 red bell pepper, cut julienne

1 carrot, cut julienne

Handful of spinach or mixed greens

½ cup hummus

2-3 nori sheets*

 

Spread ¼ cup of hummus on a nori sheet. Layer the vegetables evenly on top. Roll the nori sheet up. Cut with a sharp knife to serve.

*You may also use gluten-free or whole grain wraps.

For more recipes, tips and answers to your questions, email holistic nutritionist Brittany Sandoval: brittanys@rootwholebody.com. Or call Root Whole Body at: 503.288.7668 to make an appointment.