Beetle Juice
Beetle Juice, Beetle Juice, Beetle Juice! After you sip on this yummy blend you will definitely be calling out beetle juice three times.
It’s a fruity drink with just the right amount of fizz that’s fun and festive, but incorporates fresh, healthy ingredients .
Beetle Juice by Jodie Fitz
4 cups ice
2 lemons, fresh
2 cups water
½ cup PICS honey
½ cup PICS fresh frozen mixed berry medley
1 teaspoon PICS vanilla extract
1 teaspoon raspberry extract
Triple berry seltzer
PICS Raspberry sherbet (optional)
Cut the lemons in half. Squeeze the lemon juice from the lemons.
Note: If you have a citrus juicer simply squeeze the juice right into a blender pitcher. If you have to squeeze by hand, squeeze the juice into a glass or bowl first so that you can remove any seeds with a spoon before adding the juice to the blender.
Add the ice, lemon juice, water, honey, frozen mixed berry medley and extracts into the blender. Blend the ingredients together well.
Depending on the size of the glass, add 1 to 2 tablespoons of the triple berry seltzer to add fizz to the mix. Fill the rest of the glass with the blended fruit mixture.
The kids! Remember there are always valuable lessons to learn in every recipe. Here are a few with Beetle Juice…
- Blending
- Blender safety
- Measuring ingredients
- Following Directions
- Extracting juice from lemons
- Exploring healthier alternatives
The Brains! If you want to add a little dessert style fun add sherbet brains to the mix. If you want to keep it healthier, freeze some of the beetle juice without the seltzer in ice molds of either brains or bugs and add them to your finished drink before serving.
Basic Witch Hat with Homemade Chips
Looking for a healthy Halloween nosh? Look no further. Check out these festive homemade witch hat chips served with an orange Pico de Gallo salsa. The entire combination is total yum!
Basic Witch Hat Homemade Chips by Jodie Fitz
1 package of cedar spinach wraps
1 witch hat cookie cutter
2 tablespoons PICS canola oil
PICS Sea salt
Nonstick cooking spray
Place the spinach wraps, one at a time, on a cutting board. Use a cookie cutter to cut out witch hat shapes. Each cedar wrap should yield approximately 8 hats depending on the size of your cookie cutter.
Preheat the oven to 375 degrees.
Coat a nonstick baking sheet with the nonstick cooking spray.
Baste each hat lightly with the canola oil and then sprinkle them with sea salt.
Bake them for 5-7 minutes until the edges start to toast. Let them cook completely to finishing the crisping process.
Lessons and life skills to focus on when making this recipe with the kiddos:
- Basting
- Baking
- Oven safety
- Following directions
Homemade Pico de Gallo Salsa by Jodie Fitz
2 orange heirloom tomatoes, small
1 orange bell pepper
½ cup sweet onion, finely diced
1 small clove of garlic, minced
4 tablespoons fresh chopped cilantro
1 tablespoon PICS balsamic vinegar
Wash the tomatoes. Remove the top and bottom of the tomatoes. Slice the tomato and dice the tomato into small pieces.
Wash the bell pepper. Remove the top, seeds and insides of the peppers. Slice and dice the pepper.
Stir the diced tomatoes, the diced bell pepper, diced sweet onion, chopped cilantro and balsamic vinegar together.
Serve with your homemade witch chips.
Lessons and life skills to focus on when making this recipe with the kiddos:
- Dicing
- Knife safety
- Mincing
- Chopping
- Stirring
- Following directions
- Measuring ingredients
