Fruit Christmas Trees

Need something to bring to a Christmas party, but want to make sure there is something not fattening and nutritious? Check out what I have done the past two nights for Hazel to bring to her school Christmas parties. My inspiration came from Pinterest. The original source of the pin is Ginger & Garlic: Edible Christmas Fruit Tree. These are relatively easy, but a  bit time consuming. They are made with a styrofoam cone and lots of toothpicks. I worked from the bottom up and you want to make sure you have plenty of green fruit to make it look like a Christmas tree. I definitely improved on my second one. 

First One

On the first one I tried to use larger star cookie cutters with the honeydew melons to make it look like a pine tree. It did not work well. I used my miniature cookie cutters to cut different shapes out to decorate the tree. I used my angel, gingerbread boy and girl and star on the first one. The fruit I used is green and red grapes, kiwi, honeydew, cantaloupe, watermelon, strawberries, raspberries and a star fruit (for the top). I wish I had splurged on the blueberries instead of the on sale raspberries. Oh, well. As I went on, I began to line the cone with the kiwi. On the second one this is the first thing I did.

Second One

On the second one I also added some pineapple. I also tried the Pop Chef that I have seen advertised on television. I thought it might work well for Hazel to make the tree with me. She was too tired after her Christmas Concert to make it with me yesterday afternoon, so I was on my own. I liked my metal cookie cutters better since I had more variety, but did like the little hearts it made. 

Second Tree

Anyway, I think these are the cutest things to bring to a party. They took me under 90 minutes each. I know my mother is thinking of making one to have out on Christmas Day. 

First Tree

Enjoy!! I hope you will stop by for Sharing Saturday later!

Friday Fruit Exploration: Raspberries

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Sorry for getting this post out so late. It has been a bit of a crazy day and I am finally getting time to sit at the computer. Anyway, we continued our Friday Fruit Exploration with raspberries. We love raspberries and even have a few raspberry bushes in our old garden. One of Hazel's favorite summertime activities at my parents' house is to be outside with my father in the raspberries. Funny how I never seem to get any, but she always comes in with a very red, messy face. 

Inside of Raspberry

The serving size of raspberries is one cup. In that cup of raspberries there are 67 calories of which 7 are from fat. They have 15 grams of total carbohydrates if which 8 grams is dietary fiber and 5 grams is sugar. Raspberries have a good amount of vitamin C. The serving gives you 54% of the daily recommended amount. They also give you 12% of the vitamin K daily recommendation and 41% of the manganese. They also have some Omega-3 and Omega-6 fatty acids. (Source) Scientific studies have shown that the  phenolic flavonoid phytochemicals in raspberries help fight cancer, aging, inflammation, and neuro-degenerative diseases. It is among the top rated ORAC fruit. They are rich in the vitamin B complex, vitamin E, potassium, copper, iron and magnesium. Therefore raspberries help with controlling heart rate and blood pressure, production of red blood cells, and metabolism of carbohydrates, proteins and fats. Raspberries are very perishible and should be purchased only a day or two in advance. (Source)

 

There were not very many books just on raspberries. We have enjoyed Berry Magic by Teri Sloat and Betty Huffmon. It is a wonderful Yupik Eskimo folktale of how a young girl uses a bit of magic and song grow new berries since she hears the old women complain about the crowberries every year. She gets  blueberries, cranberries,  raspberries and salmonberries.

The other book we found is Our Raspberry Jam by David E. Marx. It is a wonderful easy reader about a young girl who enjoys some raspberry jam which her family made together. 

For our raspberry exploration we used Hazel's magnifying glass to look at the outside and inside of some raspberries. We recorded what we found in Hazel's fruit journal.

Then of course we ate them!! Did I mention I can get Hazel to do almost anything if I promise to buy some raspberries?

For a craft I was inspired by this craft at Luntiks. We took some red Crayola Model Magic Clay and made a raspberry shape. Then we tried to roll them in red and pink seed beads. The beads should have been bigger and we needed stickier clay. We did discover it worked better to put the clay around your finger so you could put some pressure on it when you rolled them. Now we are leaving them out to dry.

So that is our raspberry adventure!! I will have to think about some more raspberry crafts since there are not many out there!!

For more posts on fruits and raspberries in particular check out:

• Blueberry Exploration
• Strawberry Exploration
• Pectin-Free Raspberry Jam
• The Berry Book by Gail Gibbons
• Raspberry Picking
• My Fruit Pinterest Board

Teacher Gifts, Last Day of School

Today (Thursday) is Hazel's last day of school. It is hard to believe another school year has gone by. This is our last parent/child class together. Next year she will be in the nursery program and I will have to leave her there!! We have so enjoyed the Waldorf parent/child class the past year and a half. And we love our teacher and teaching assistant. So we made them each a gift for the end of the year. I know there have been loads of teacher appreciation gifts floating around, so I am hosting a link party to collect them all in one place. So please come share yours...after all, CRAFTY MOMS SHARE!!

I found at our local Michaels these beautiful felted bowls on clearance. I bought four of them. I used one to be a bird's nest for Hazel for play. I found a tan one as well and decided it could also be a bird's nest, so we are giving it to Hazel's teacher. Hazel painted two wooden eggs for the nest and a paper maiche bird. I made some needle felted birds as well.

For the assistant teacher we are giving her a bowl as well, but we filled it with toy fruit. I needle felted some and Hazel painted some paper maiche fruit.

Hazel is a bit jealous of the fruit bowl. I guess I need to make her some fruit for my other bowl. She wants to keep it in her kitchen. I figured they could use it as a centerpiece on the snack table when they do not have flowers.

Ok, your turn to share!! What are you doing for teacher gifts? What have you done in the past?

Fruit Explorations: Limes: Making Raspberry Lime Rickeys!

Have you entered my current giveaway yet?

Since limes were on sale this week, I picked a few up and thought it would be fun to explore them since our last exploration was on lemons. Hazel also found a fun treat drink at a coffee/ice cream shop near my parents which is a raspberry sorbet lime rickey. She loves them, so I thought raspberry lime rickeys would be fun to make.

Hazel explored the limes first on the outside. She described them as green a slightly bumpy.

 Then I cut it in half for her and she explored the inside. Green and smooth and bumpy is her description. Then she liked a piece of it and I wish I could have gotten a picture of her face. She said it was too sour. 

Then I started zesting some limes for our recipe and Hazel was in charge of getting the juice.

Hazel discovered that it is harder to juice limes than lemons. After she got tired of juicing, I gave her some zest to investigate.

Finally we had enough zest and juice to make our Raspberry Lime Rickey Recipe. We started with the recipe at Mel's Kitchen Cafe: Raspberry Lime Rickey. Here is what we did.

Ingredients:
10 oz. bag of frozen unsweetened raspberries
2 cups sugar
1/2 cup water
1/2 cup lime juice (3-4 limes)
zest from 3 limes
chilled club soda
ice

To begin, mix the raspberries, sugar and water in a pan over medium heat for about 5 minutes. Then using a potato masher, mash the raspberries the best you can.

Put pan back on stove and mix in lime juice and zest. Bring mixture to a boil for a couple of minutes. Remember to stir often so it doesn't burn. Remove syrup and push it through a fine mesh strainer with a bowl underneath to remove raspberry seeds and any solids. 

Refrigerate the syrup to cool.

To make a raspberry lime rickey, mix 3/4 cup of club soda with 3 tablespoons of the syrup in a glass with ice.

I loved them. Steve said they were all right, but didn't drink his and Hazel liked the ones with the sorbet better. So the next day I bought some raspberry sorbet. I put the entire pint in the blender with just over two cups of club soda and around 1/2 cup of the syrup (and then I added more after my first taste). I blended it all together and poured it into three travel cups since Hazel was at her grandmother's house. Hazel liked this one much better!

That is our lime exploration! I hope you will join us for our next fruit exploration!

If you would like to see more of our posts about fruit check out:

• Lemon Exploration
• My Fruit Pinterest Board
• Pineapple Exploration 
• Raspberry Exploration 
• Blueberry Exploration 
• Strawberry Exploration
• Needle Felted Strawberries with Acorn Tops

Friday Fruit Exploration: Pineapple

I have been a bit absent this week. It has been a bit crazy with helping a friend with a sick child, having a sick child and life in general. I am looking forward to escaping the chaos later today as I join some women from my church and head a women's retreat in Maine. I am only going for one night (and one full day) since I need to be back at church on Sunday and Hazel is having a hard time with me being gone already.

Ultimate Food Atlas -- Explore the World through Food with This Book

 

Disclosure: I was sent a copy of this book in exchange for an honest review. All opinions are my own.

When Hazel was younger, we loved exploring the world and participated in a blog group celebrating food from around the world. We did the series Around the World in 12 Dishes. I miss it sometimes because it got us exploring different dishes. Some we loved and others not so much. Today I get to share a book that lets you explore the world through food so basically our series in one book sort of. The book is Ultimate Food Atlas: Maps, Games, and Recipes for Hours of Delicious Fun by Nancy Castaldo and Christy Mihaly. It is from National Geographic Kids and is recommended for ages 8 to 12 but could work with younger kids with adult help.

Fairy Tales in Different Cultures--Chinese Cinderella

In honor of the Chinese New Year, I thought I would share the Chinese Cinderella. Now, I have read in several sources that the oldest, written version of Cinderella came from China. It was recorded in Yu Yang Tsa Tsu (Miscellany of Forgotten Lore) written by Tuan Ch’êng-shih around 856-860 AD. (Source) I have found two slightly different versions to the story in picture books, but the main parts are the same. First we will look briefly at China.

Around the World in 12 Dishes--Peruvian Purple Corn Pudding

Have you entered my current giveaway yet? There is just over a day left to enter!!

This month we are exploring Peru with Around the World in 12 Dishes. Now for Peru, I e-mailed my friend, Daria for recipe advice. Daria actually lived in Peru for part of her childhood. She suggested we make a mazamorra morado or Peruvian purple corn pudding. She even suggested a recipe for us. But before we get into our delicious recipe, let's talk about Peru. Now we discussed a little of Peru awhile ago when we reviewed Daria's A Child's Life in the Andes and the companion CD Little Songs of the Andes. Both are available for sale at Daria's Little Village Store.











Peru is a country in western South America and was home to many ancient civilizations including one of the oldest in the world, Norte Chico, and the Inca, the largest state in Pre-Columbian America. The Spanish Empire conquered Peru in the 16th Century and Peru gained its independence from Spain in 1821. Peru has the peaks of The Andes as well as the rainforests of the Amazon Basin. Spanish is the main language in Peru, however many Peruvians speak Quechua or other native languages. (Source)

Now let's talk about our mazamorra morada. If you want a wonderful scent in your house, I suggest you cook this pudding. I can still smell the sweet pineapple, cinnamon and cloves in the air a day after making it. Now we used this recipe found on About.com. Normally I post my Around the World Dishes on the third Tuesday of the month, however I had some trouble finding purple corn. Daria had suggested a Hispanic market. I called six I found on-line. Only one answered (and one had been disconnected). The one that answered did not have purple corn, so I goggled it and found it at Amazon. I didn't get it until after the third Tuesday and then I had to get the other fresh ingredients.

Mazamorra Morada or Peruvian Purple Corn Pudding

Ingredients:
1 pound dried purple corn
1/2 pineapple (including rind)
1 quince (or a green apple if quince is not available)
1 teaspoon whole cloves
3 cinnamon sticks
1 apple
1 cup dried fruit: prunes, apricots and/or cherries (we used prunes)
1 cup sugar
3 tablespoons corn starch
juice of 1 lime

The first step is to put the dried fruit in a heat proof bowl and cover it with boiling water. Then set aside to cool.

Next put the purple corn in a large pot and add 10 cups of water. Then cut the pineapple into small bite sizes. Put the cut pineapple aside but add the rinds to the pot. Quarter the quince and add it to the pot with the cinnamon sticks and cloves. Bring the water to boil and boil uncovered for about 30 minutes until the water is purple (which it is almost instantly) and the quince is very soft. While it was boiling, Hazel juiced the lime and we took a pineapple break with the other half of the pineapple. It was the first time Hazel liked a fresh pineapple though she did get a hurt tongue from eating too much of it.

Once the mixture is done, strain the liquid and return the liquid to the pot. Throw away the corn, pineapple rinds, cinnamon sticks and cloves. Take 1/2 cup of the liquid and put it in a small bowl with the cornstarch. Set it aside for later. Peel and cut the apple into small bites. Add the sugar, pineapple, apple, dried fruit (strained from the water), and a pinch of salt to the pot. Bring the mixture to a boil and boil for about 20 minutes until the apple is soft. Stir occasionally.

Add the cornstarch mixture and bring to a boil again. Stir constantly for about 5 minutes until the mixture thickens. Remove from heat and stir in the lime juice. Cool. Serve room temperature or chilled. Sprinkle with cinnamon when serving.

We loved it!! Steve thought it was a bit spicy, but he enjoyed it.

We of course enjoyed some stories from Peru. Hazel really loves hearing the different stories from all the different cultures.

We also listened to some Peruvian music with songs from these CDs. 

We also looked at some resource books.

Now a few of these books are craft books. The textile book suggested a Peruvian weaving as a craft. Since we did a weaving recently, I decided not to attempt this right now. We did however try the Peruvian clay whistle from the World Crafts Musical Instruments book. Ours did not turn out well though. (It was suppose to look like the yellow one on the cover.)

So that is our exploration of Peru. Have you explored Peru or made a Peruvian dish? Feel free to link up here and visit the others to see more dishes and explorations!! Also print out the Peru Placemat and Passport Pages to have explorations with your own kids.

Preparing for National Hunger Action Month

September is National Hunger Action Month. This year I thought I would get a head start. I am joining the amazing group of bloggers again called Moms Fighting Hunger. We are joining with No Kid Hungry to try to help combat childhood hunger in our local areas. Last year I challenged you my readers to join me in gathering food for local food pantries. Again I will extend this invitation to you. Last year I also helped plan a story time food drive at my local library, but since I got started late, it was in October. We used the theme of Stone Soup for it. This year I am starting earlier. I passed on Jen's from The Good Long Road idea of a food drive themed around The Very Hungry Caterpillar back in the spring, and we discussed doing a story time theme, but it hasn't happened. We are now thinking of doing some combination with the library's food drive around Thanksgiving. 

This year I wanted to do something bigger too. So I decided to gather emails for many local libraries and preschools and offer them the story time themes of Stone Soup and The Very Hungry Caterpillar. I gathered craft ideas and story telling ideas for both on Pintetest boards: The Very Hungry Caterpillar Board and Stone Soup Board. I also put together outlines for both story times with options of additional books, story telling props and crafts and activities. (You can click picture or caption to get the free downloads.)

The Very Hungry Caterpillar Set

I also did a generic flyer to advertise the story time with spots to fill in each places information (in red). The flyer is in Word, so it would be easy to change.  Here is The Very Hungry Caterpillar. A big thank you to Vickie from Mrs. Plant's Press and Chelsey from Buggy and Buddy for allowing me to use their pictures on my outline.

Stone Soup Set

For Stone Soup, I used pictures from our story time last year on the outline and including a tutorial on making the story stones we used. Then I made a generic flyer again for this story time theme. Finally I made a set of memory cards to go with Stone Soup. The ones I printed, I forgot to center the page so you could print double, but I have fixed it in the printable.

I figured it would be a fun activity and also an easy take-home activity. I have not found as much on Stone Soup as I did The Very Hungry Caterpillar, so I wanted to add some more to it.

I then sent these as attachments to the local libraries and preschools. Above is the e-mail I sent out. I am sharing all of these in hopes that others will want to use them. Either to send out to local libraries in your area or to plan your own story time food drive. 

The next thing we are doing for Hunger Action Month includes our long talked about butterfly party. Hazel made up a Butterfly party song she sang at the library yesterday while playing her ukulele. Sorry I couldn't figure out how to turn the picture with the software it was in. We sent out our invitation to the party asking people to bring fruit for a fruit salad and a can of fruit or vegetable for the local food pantry.

I included the video in the invitation and somehow my clip art did not show up. Oh, well. Hazel is so excited for it. I will post more as we get towards it.

So that is what we are doing for Hunger Action Month. Will you join us and get the word out to help our hungry children? After all, one in five American children are from a family who struggles to get enough food on the table. In a country as great as the United States, I think we can do better for our children.

Low Sugar/Sweetner Blueberry Jam Experiments--2 New Recipes

Last year Hazel and I were on a jam making kick. We made strawberry jam with my mother and then went blueberry and peach picking and made jams from our fresh picked fruit. This year we experimented with a pectin free raspberry jam (made with frozen raspberries). We went blueberry picking this weekend and we tried two different kinds of blueberry jam recipes. We picked about three quarts of blueberries before Hazel got bored at Smolak Farms. (Then we went and found our friends who had given up earlier and looked at the animals some more, had lunch and went for a hayride.)

The first recipe we tried came on the back of a Bob's Red Mill chia seed package. This recipe is for Blueberry Chia Jam. Since the chia seeds work as a thickener, you do not need pectin. The benefits of this recipe being less sugar/sweetener and of course the health benefits of chia seeds themselves. Chia seeds are high in Omega 3 fatty acids, high in fiber, pretty high in calcium and very low in cholesterol and sodium. I actually add a tablespoon of chia seeds to my smoothie each morning.

I made this recipe on my own since Hazel did not want to help at the time I wanted to get it made. It called for three cups of fresh blueberries, 1/4 cup of agave nectar, 1/4 cup of chia seeds and 1 teaspoon vanilla extract. The recipe made two jars. The recipe on the package said to keep the jam in the refrigerator and did not mention boiling it and sealing the jars. I however found a similar recipe on line which stated you could boil and seal them, so I did. Otherwise the jam would last only a week and I knew we would not eat it that quickly.  The recipe was very easy. You mixed the blueberries and the agave nectar in a pan until the blueberries softened and began to pop (about five minutes). Then you add the chia seeds and cook and stir until it thickens (about fifteen minutes). The directions said to let it cool and then add the vanilla. I added the vanilla before the chia seeds so I could do the boiling process right after it thickened. I made two jars. One which I will be giving to my mother to try.

The next jam we made using a new pectin that I got at a health food store. It is Pomona's Universal Pectin.

Following the recipe inside we needed four cups of mashed blueberries. Hazel helped with the mashing, but got tired of it quickly. With this pectin you have two packages inside. One is Pectin and the other is Calcium which you need to make into calcium water. For this recipe we used the four cups of mashed blueberries, 1/4 cup fresh lemon juice, 1/2 cup honey and then two teaspoons of the pectin and 2 teaspoons of the calcium water. You mix the calcium water with the fruit and lemon juice. You mix the pectin with the honey. You boil the fruit mixture and then add the pectin mixture to it and boil it for another couple of minutes. Then you put it into the jars and seal them with a boil bath for ten minutes. This recipe made six and a half jars. Hazel and I tried both and liked both recipes. Now we may go back to the farm to go peach picking and possibly raspberry picking and make some more jam.