Makes about 2 ½ cups
2 apples, peeled if desired*
1 cup chopped rhubarb
½ cup sliced strawberries
¼ cup sugar
1/3 cup orange juice
1 tsp. Orange zest, if desired
Core and chop apples. In a saucepan over medium heat, place apples with 1 Tbsp. Water. Cook apples about 5 minutes, stirring often, until apples soften slightly. Add remaining ingredients then turn heat up slightly to bring to a boil. Once boiling, reduce heat and continue to cook, stirring often, for 10 minutes or until apples and rhubarb are soft. More water or sugar can be added to taste. Cooled applesauce can be pureed in a blender or food processor if a smoother consistency is desired.
*Leave the peel on apples on for added fiber and nutrients
Per ½ cup serving: 100 calories, 0 g fat, 1 g protein, 27 g carbohydrate, 3 g fiber, 0 mg sodium.
From Pat Mrozinski
3 1/2 cups water
1/2 lb rhubarb, cut into 1 inch pieces (2 cups)
1/2 C sugar, or to taste
Two 3 in strips of lemon zest removed w/ a vegetable peeler,
plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice
Directions: In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla. Bring mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup of strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with additional zest.
Per 8 oz. of Strawberry Rhubarb Lemonade:
80 calories, 0 g fat, 1 g protein, 21 g carbohydrate,
2 g fiber, 5 mg sodium.
1/2 cup loosely packed fresh mint
3 TBS sugar
3 medium peaches or nectarines (sliced lengthwise)
1 1/2 cup seedless grapes (halved)
1/2 pint raspberries or blackberries
1/2 pint blueberries or strawberries
Directions: Makes 6 servings. Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving. (Different varieties of fruit can be substituted)
Inspiration from Shawn & Tami
1 bunch Chard (or kale, beet greens, etc.)
1 cup frozen or fresh fruit (blueberries, strawberries, raspberries, pineapple, etc.)
1 frozen banana
1 cup rice/soy or dairy milk
Optional: add honey or fruit flavored yogurt to sweeten to taste
Directions: Add all ingredients to a blender and puree. This is a recipe that you can truly experiment with. Use any fruit or greens that you happen to have on-hand or purchase special fruit to make a “tropical” green drink. If you want the drink to be a special green-colored smoothie, try kiwi, avocados, pineapple, and don’t forget the garden greens!
Kids and adults will love these – and you won’t even realize you are getting your daily dose of fruits & veggies!