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Appetisers

Kid's cooking challenges offer spring break fun

Darpan News Desk, 24 Feb, 2016
  • Kid's cooking challenges offer spring break fun

Is there a budding young chef in your home? Like most families during spring break, you are likely looking for something to do that is both fun and healthy. Why not create an at home cooking challenge using frozen B.C. blueberries with your kids and their friends? This time off is the perfect opportunity for families to spend time in the kitchen and develop kids' cooking skills in a fun way.

Gather your kids and friends plus the ingredients needed to make 'Nana Berry Smoothie and Blueberry Soba Noodle Salad. Put everyone into teams and set them free with a recipe, ingredients and their imaginations. Parents and loved ones can have fun and be the judges and vote on which dish looks most like the photos that accompany the recipe. Don't worry, these recipes are kid tested and approved but also delicious!

Did you know that frozen B.C. blueberries are available year-round in the freezer section at your grocery store? They're a great way to continue to eat local and support B.C. growers throughout the year. Just be sure to read the label to confirm the origin of the frozen fruit so you know you're buying local.

These recipes and many more featuring B.C. blueberries can be found at www.bcblueberry.com.

 


NANA BERRY SMOOTHIE

Developed for the BCBC by Edible Canada at the Market

Yields: 4 portions


Ingredients 

 

2 Bananas

1 ½ cups Blueberries, fresh or frozen

1 ½ cup Plain yogurt

½ cup Unsweetened almond or soy milk

2 tbsp Flax seeds, ground

2 tbsp Honey

1 ½ cups Water


Directions

  • Put all ingredients into a blender and blend until smooth.
  • Pour into chilled glasses and serve immediately.
     


BLUEBERRY SOBA NOODLE SALAD

Yields 6 cups
 

Ingredients

 

Vinaigrette:

3 tbsp (45 mL) Soy sauce

2 tbsp (30 mL) Fresh orange Juice

2 tbsp (30 mL) Rice vinegar

1 tbsp (15 mL) Vegetable oil

1 tsp (5 mL) Sesame oil

1 tsp (5 mL) Honey

Salad:

4 cups (600 g) Soba/buckwheat noodles, cooked and cooled

1 cup (150 g) B.C blueberries, fresh or frozen

¾ cup (100 g) Extra firm tofu or cooked chicken, cubed

½ cup (65 g) Mandarin segments, chopped

½ cup (50 g) Snap peas, chopped

½ cup (50 g) Carrot, 1" long thin julienne

¼ cup (30 g) Bell pepper, diced

2 tsp (10 ml) Sesame Seeds-optional

               

Directions

  • In a large bowl, whisk together all vinaigrette ingredients until combined.
  • Add all the prepared salad ingredients and toss with the vinaigrette.
  • Garnish with sesame seeds if desired.

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