After making summer fruit salad, we were left with the halves of 3 different melons. So, we cut them up and put them in the fridge to munch on throughout the week, but still, that’s a lot of melon. Always trying to come up with exciting uses for any leftovers, I decided to make….melon juice.

Cantaloupe, watermelon and honeydew all have huge water contents which contribute to their bulk in size, so they’re a good source of fluids and perfect for making juices. A friend of ours gave us a Magic Bullet blender, so Kenya decided he needed to try it out and do the cooking! First he had to make a juice for himself, then one for me and then, of course, he needed to drink both of them!

And that, is the benefit to a lot of leftovers: at least I still had enough melon to make another one just for me!

Melon Juice (Serves 2)

3 Cups Honeydew, Cantaloupe, and/or Watermelon
A handful of Ice

1. Place ingredients in a blender and puree until smooth.
2. Serve.

I was kind of shocked when I discovered that in Brazil and other South American countries, avocados are used primarily in sweet dishes like ice cream and dessert mousses. In America, I feel like we’re much more accustomed to them popping up in savory dishes like guacamole or sliced on a sandwich. Hmm. What could I make that’s sweet using avocados? How about a shake?!

I never have to twist Kenya’s arm when it comes to eating avocados or making smoothies. He’s always game, so he was the perfect guinea pig (well, he always is!). I let him peel and break up the banana and pour the milk into the blender (with my help), while I scooped out the ripe avocado and dropped the ice into the blender. I added a little agave to sweeten it up, but honestly, if you have ripe bananas, you don’t need it. It turned out delicious and it felt like as soon as I filled up Kenya’s cup, mere seconds would pass before he was clamoring, “more”!

This mean, green, vitamin-packed drink is the perfect sweet snack for any time of the day!

Avocado Shake (Serves 2)

1 Ripe Avocado, peeled and pitted
1 Cup Milk (I used unsweetened vanilla rice milk)
1 Large Ripe Banana
1 Large Hand full of Ice

1. Place all ingredients in a blender and puree
2. Serve.
*This recipe is for a thick shake. Add more milk if you want it thinner.

Last week my girlfriend brought me a HUGE bag of lemons from her tree. The first thing that came to mind on that hot summer day was fresh squeezed lemonade. I was craving it big time and I knew Kenya would be too when he woke from his nap, so I only had a few minutes to make it. Instead of taking the time to make a simple syrup (which is basically a mixture of sugar and water), I decided to use agave nectar.

One of the bonuses of using agave, besides the fact that it’s very low on the glycemic index, is that it’s twice as sweet as sugar, so you only need about half of the agave to equal the same amount of sugar that most recipes call for. Also, since agave is a liquid, you don’t have to take the time to heat it and mix it as you would the simple syrup. As soon as I showed Kenya his glass of fresh lemonade over ice with a colorful straw poking out, his eyes lit up. Now that’s summertime!

Agave Lemonade (Makes 4- 1 Cup Servings)

1/2 Cup Lemon Juice
1/3 Cup Agave
3 Cups Water
Ice

1. Combine the lemon juice, agave and water in a pitcher.
2. Stir to combine.
3. Pour over ice and serve.

Juicing is one of those activities for kids that’s just plain old fun. There’s nothing better then going to the farmer’s market, buying tons of organic carrots, beets, oranges and so on, and then going home with your little one(s) and coming up with all kinds of unique juice creations. Sometimes I’m a little perplexed by Kenya’s choice of ingredients when he points to the ones he wants in his, but he always seems to love the end product. It only goes to prove my theory that when kids are involved in making what they eat and drink, they have pride of ownership and are more likely to try new things. Kenya enjoys the juices so much that he tends to sucks them down faster than we can make them.

I’m not opposed to canned and bottled juices, but most of the ones you’ll find in the supermarket are packed with unnecessary sugars and preservatives that your kids don’t need. There are so many other choices like herbal teas, blender smoothies and of course these juice recipes. They’re actually not even recipes. It’s really up to you and your kids what vitamin rich, nutritious creations you want to drink.

Juicing

We love to make the 3 listed below, but you can be the chef and pick any fruits or veggies you crave.

Carrot, Beet and Ginger
Apple, Celery, Kale and Beet Greens
Beets, Blood Orange and Ginger

*You do need a juice machine for this recipe

1. Turn juicer on.
2. Place a mix of fruits and vegetables in juicer shoot creating the desired amount of juice you want.

*Make sure to wash the produce well. If using carrots make sure to peel them to remove bitter flavor. Remove the outer peel from oranges and grapefruits, but retain the white pith. With most other fruits and vegetables you can leave the skins on and just put them through the juicer.
3. Once all the juice is in the container, stir to combine.
4. Drink and enjoy.

I’m not a huge fan of serving bottled and canned juices to kids because they’re usually packed with sugar and fillers. If your kids love juice — Kenya certainly does — this is a great replacement to what you would buy in the grocery store because it’s like a meal in a glass. But it’s juice. How is this possible, you may ask?

I’m totally aware that just the thought of collard green juice will make most of you nauseous. I get it, most of us don’t even cook collard greens to eat, let alone to drink. The best part of this juice besides the nutritional value from the greens is the gorgeous bright green color of the juice — we may find this an unusual color for a beverage but if your kids are young enough, it’s actually fun for them to have green juice. Collard greens are packed with vitamin C, soluble fiber and contain multiple nutrients with anti-cancer properties. It has also been known to help with bronchitis and blood circulation problems. Collard greens are available year round, but they’re at their best from January to April.

I made the recipe on a total lark and Kenya was instantly addicted. I’m not kidding. Watch the video that goes along with the recipe. He slurps up every sip of his — and mine! — over and over again. Trust me, he’s not a weird kid, it’s really that good!

Super Green Juice (3-4 Servings)

1 1/2 Cups Collard Greens, coarsely chopped
Juice of a large Lemon
2-3 Tbsp Agave, or to taste
2 Cups Water

1. Place all the ingredients into a blender and mix on high for 1 minute.
2. Drink and enjoy.

Growing up in Kentucky, the winters were long and seriously cold. The bonus was having loads of snow days off from school, playing outside and coming in to hot cups of cocoa. I still remember the Hershey’s can of powder sitting on the counter as I sipped away warm and comforted.

There aren’t many cold days in LA, but when they do come around cocoa is one of the first things I crave. I make it a point to not give Kenya sugar or chocolate, but I’m also not an advocate of total deprivation. I feel like kids need to be kids and experience things like hot chocolate now and again. You should have seen Kenya’s face when I presented him with his own mini-mug of it with 3 tiny marshmallows on top. To say he loved it would be an understatement.

My version is slightly “healthier,” substituting agave for sugar, but you could also add honey or any other healthy sweetener you enjoy. Sharing a cup with your little one will bring back so many fun memories of your own childhood, sipping away on a chilly winter day. This is a treat not to be missed.

Wee One’s Hot Chocolate (Makes 1 Serving)

1 Cup Skim, Low Fat, Whole, Soy, Almond or Rice Milk
2 Tsp Agave
1 Tbsp Chocolate Cocoa

1. Bring the milk to a near boil over high heat. Reduce to a simmer.
2. Whisk in the cocoa and agave until throughly combined.
3. Serve.

There’s the sweetest man at our farmer’s market who sells dates every Sunday. He sits there and calls out to all who pass, “nature’s candy!” I agree with him — that’s a perfect name for dates because they’re so sweet and creamy, just like candy. There are so many varieties of date to choose from, but my favorite ones are Medjools because they’re extra creamy and sweet.

Dates are high vitamin A and B6, but also in sugar, so just like candy, you don’t want to overdose on them (even though dates’ sugar is obviously natural). This date shake is perfect at this time of year when dates are fresh and in season. The shake is sweet — but not too sweet — and a great energy booster for kids heading off to school in the morning. Kenya may not be in school yet, but that doesn’t stop him from starting every day with one!

Date Shake (2 Serving)

2 Frozen Banana
1/2 Cup Rice, Almond, Soy or Cow’s Milk
4 Dates, pitted
1/2 Cup Orange Juice

1. Place all the ingredients in a blender and puree on high until smooth and creamy.
2. Serve.

The bane of every parents existence: the common cold! Our house has been a breeding ground for it this season. For a while, I called our place “germ central”. It’s a terrible, on-going cycle. Kenya gets a cold, then I get it, then my husband, then Kenya again and so it goes. Even the grandparents caught it from our little pride and joy over Thanksgiving this past year.

Well, I haven’t found the cure, but this drink seems to be on tap at our house this time of year. My husband and I have been drinking this potion for years and consider it to be a miracle for soothing a sore throat and clearing the head. And as I said, it’s really yummy tasting. Ginger is used in eastern medicine to treat bronchitis and other respiratory problems by loosening and expelling phlegm. Honey is fantastic for coating a sore throat and lemon juice is packed with vitamin C, a known cold remedy.

This homeopathic remedy is a lifesaver! If you don’t believe me, ask Kenya who, even when he’s not sick, asks for “hot tea” as frequently as other little ones would ask for juice. It’s really that delicious!

Ginger Lemon Honey Tea (makes 2 servings)

1 Inch Piece Fresh Ginger, peeled
2 Cups Water
Juice of 1 Lemon
1-2 Tbsp Honey, or to taste

1. Cut the ginger into disks.
2. Bring the water and ginger to a boil. Cover, reduce heat to low and let steep for 5-10 minutes.
3. Remove ginger from water.
3. Add the lemon juice and honey to the water and stir to dissolve honey.
4. Serve tea in mugs.
*Make sure to throughly cool for little ones before serving

Oh. My. Lusciousness! I just tasted my first batch of homemade almond milk minutes ago and it is so delicious I ran to the computer, bumped today’s planned “recipe of the day”, and started writing this. This almond milk is so creamy, frothy and easy to make, you’ll wonder why you ever bothered to buy it in the store. Not only is the milk itself incredible and perfect to add to your own cereal or coffee, but my best little taster just made a case for drinking it all on its own! You should have seen Kenya chowing down on the ground almonds and milky solids which are strained out of the finished milk. He totally made a meal out of it (as did I, stealing bite after bite).
Almonds are rich in the antioxidant vitamin E, which boosts your little one’s immune system. They’re also a good source of calcium which plays a part in healthy bones, teeth and immune function. Don’t feel limited to only almonds, though. You could make this exact recipe with cashews, brazil nuts, walnuts and more. Just pour a touch of this over fresh berries and it’s as good as the taste of fresh cream. Obviously, if your little one has a nut allergy, this recipe isn’t for them.
Again, I do realize that you can buy a box of almond milk at the store to keep handy, but one taste of this recipe and you will understand why it’s worth the MINUTES it takes to make your own.

Almond Milk (Makes 3 1/2 Cups plus 3/4 Almond Puree)

1 Cup Almonds
2 Tbsp Agave
1/2 Tsp Vanilla
4 Cups Water

1. Place all the ingredients in a blender and puree on high for one minute or until almond are in tiny pieces.
2. Place a strainer in a large bowl and cover the top of the strainer with cheesecloth (this step is important because the almonds will be in such small pieces that the cheesecloth and strainer need to stop them from going into the milk).
3. Pour the almond milk through the cheesecloth. You may need to do this in stages so the milk can slowly strain through the cheesecloth. It may help taking a spoon to scrape the bottom of the cheesecloth so the milk can pass.
4. Pour the milk and the almond puree into separate containers and refrigerate.
5. Serve.