Apple Pie Fruit Leathers

Fruit leathers are a sweet alternative to candy, but instead of getting store-bought snacks, why not try making these healthy treats at home? Kids will love chewing these flavorful fruit leathers as part of their lunch or after school snack. And while making this recipe (courtesy of My Whole Food Life), your house is going to smell like yummy spiced apples all day long.

Serving size: about 20 fruit leathers

Ingredients:
4 cups unsweetened applesauce (can also use real apple puree)
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 T maple syrup (Optional)

Method:
1. If using an oven, preheat to the lowest setting or 135.

2. Put all ingredients in a bowl and mix well.

3. Line your baking sheets with parchment and spread the mixture out evenly and thinly.

4. Bake for about 4-6 hours (depending on how low the temp your oven will go), until tacky .

If you are using a dehydrator, line the trays with parchment. You can use the dehydrator sheets as well, but parchment is cheaper and works great. These go in a dehydrator at 135 for about 6-7 hours.  Once it feels tacky, it’s pretty much done.

Have you tried making other fruit leathers? What kind of fruits did your kids love best?

This recipe comes from My Whole Food Life, a food blog founded by mom and wife Melissa. Focused on eating clean and wholesome foods, My Whole Food Life journals family meal time from breakfast to dessert. For more vegan friendly, healthy foods, check out Melissa’s blog here.

Holiday Mocktails

Non-Alcoholic Drinks that Feel Like a Party

The holiday parties are upon us, with their never ending onslaught of food and drinks. For those who can’t or choose not to drink alcohol, the beverage options tend to be an afterthought. But teetotalers want to have fun, too. If you’re hosting a holiday gathering, consider serving a mocktail so non-drinking adults don’t feel left out and the more adventurous kids have something other than a juice box to enjoy.

Mocktails have come a long way. Bartenders worth their salt are specifically creating non-alcoholic cocktails versus just excluding the alcohol from regular cocktails. (The reason “virgin” cocktails don’t necessarily work is that the alcohol tends to be the star and if you subtract it, the remaining ingredients are just accent flavors—or the drink is too cloying when not cut by alcohol). Below several quick mocktail tips and recipes from local chef Kathy Casey and the head barman at Canlis Restaurant, James MacWilliams.

Tips:

  • For an easy drink: Defrost frozen berries and puree with simple syrup (you can buy bottled simple syrup at the store) to taste.  Add puree to glass, top with soda water and ice.
  • You can multiply mocktail recipes to create a pitcher drink, if needed.
  • Don’t be afraid to use fresh herbs. Sage and grapefruit juice, for example, go well together.

PINEAPPLE MOJITO SPLASH

Makes 1 drink

2 ounces Dish D’Lish Classic Mojito Cocktailor

2 tablespoons chopped fresh pineapple

4 ounces club soda

Lime wedge

Fill cocktail shaker with ice. Add Mojito Cocktailor and pineapple. Cap shaker and shake well. Pour into a tall glass and top with soda. Stir and garnish with lime. Recipe from Kathy Casey, www.kathycasey.com

RUBY CRUSTA

Makes 1 drink

½ ounce pomegranate juice

½ ounce ginger syrup

½ ounce fresh lime juice

2 ounces Rhubarb DRY Soda

Fill cocktail shaker with ice. Add all ingredients and shake lightly. Strain into sugar-rimmed glass and garnish with a twist of lime.  Adapted from barman James MacWilliams, of Canlis

—Hsiao-Ching Chou