Contrary to what many moms and even pediatricians may think, drinking 100% fruit juice doesn't make kids overweight or obese. In fact, new research shows that juice drinkers eat a pretty healthy diet -- consuming less fat, saturated fat, and added sugars and more nutrients like vitamin C, folate, and potassium. The study, which analyzed the diets of 3,618 children between the ages of 2 to 11, found that drinking 100% juice can actually reduce the risk of weight gain among kids.
A few tips for Moms:
* Choose 100% fruit juice or 100% fruit & veggie juice (check out new Juicy Juice Harvest Surprise -- Orange Mango, Tropical, & Grape -- made with a kid-friendly blend of fruits and vegetables including apples, pears, carrots and sweet potatoes).
* Stick to the American Academy of Pediatrics 100% juice guideline of no more than 4 - 6 ounces for 1 to 6 year olds and 8 - 12 ounces for older kids.
* Blend 100% juice into thirst-quenching smoothies for extra nutrition.
Tropical Strawberry Smoothie
Makes 3 Servings
2 cups Tropical Juicy Juice Harvest Surpise
1 cup frozen strawberries
1 cup frozen nonfat vanilla yogurt
1 ripe banana
3 straws
Place the juice, strawberries, frozen yogurt, and banana in a blender. Process until smooth.
Pour evenly into three individual glasses and serve with a straw.
Tuesday, May 15, 2007
100% Fruit Juice: AOK for Kids
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3 comments:
I have just seen this juice become available in my area and I can't wait to try it!
On another note, I have received a TON of zucchini from a neighbor, and am at a loss on what to do with so much. Do you have any recipes that might fit the bill?
Thanks!
Angela Horne
In sunny Florida
Hi Angela:
We love neighbors with zucchini! Here are a couple of recipes for you to try. Also, on page 210 in our book, the recipe for Sunflower Zucchini Pie is delicious. This should keep you busy for awhile! Let us know what you think.
Happy Cooking!
Zucchini Squiggle Squares
Makes 18 Squares
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup ground flaxseed or wheat germ
1/4 cup unsweetened cocoa, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, beaten
3/4 cup sugar
1/2 cup canola oil
1/3 cup 1% lowfat milk
One 10-to-12-ounce zucchini (about 1 3/4 gently packed cups)
1 ripe banana, mashed
1/2 cup mini chocolate chips
Preheat the oven to 350°F. Lightly oil or coat a 13 x 9-inch metal baking pan with nonstick cooking spray and set aside. Whisk together the flour, whole wheat flour, flaxseed, cocoa, baking powder, and salt in a large bowl. In a separate bowl, whisk together the eggs, sugar, canola oil, and milk until well blended. Stir in the zucchini and banana. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Mix in the chocolate chips. Spoon the batter into the prepared baking dish using a rubber scraper to spread evenly. Bake about 30 minutes or until a toothpick inserted in the center comes out almost clean. Cool before slicing and serving.
Nutrition Information per Serving:
180 Calories, 9 grams Total Fat, 1.5 grams Saturated Fat, 0.9 grams Omega-3 fat, 4.4 grams Monounsaturated fat, 23 grams Carbohydrate, 2 grams Fiber, 4 grams Protein, 120 milligrams Sodium
Tuscan Minestrone Soup
Makes 6 Servings
2 tablespoons olive oil, divided
1 medium zucchini (about 10 ounces), cut into 1/2-inch dice (2 cups)
1 medium summer squash (about 10 ounces), cut into 1/2-inch dice (2 cups)
1 large carrot, finely diced (about 3/4 cup)
1 small onion, finely diced (about 3/4 cup)
2 cloves garlic, minced
1 teaspoon Italian seasoning
One 32-ounce carton all-natural chicken broth
One 15-ounce can diced tomatoes (or tomato sauce)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup whole wheat blend elbow pasta
3 sprigs fresh thyme
Salt and freshly ground pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips
Heat the oil in a Dutch oven over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning and cook, stirring frequently until the vegetables start to soften, about 10 minutes. Stir in the broth and diced tomatoes, cover, and bring to a boil. Add the beans, pasta, and thyme and cook, uncovered, at a low boil until the pasta is done, about 10 minutes. Remove the thyme sprigs, and season with salt and pepper to taste. Serve in individual bowls and top with the Parmesan cheese and basil.
Love it! Isn't it still recommended though, for children 6 and under to have dilluted juice?
any new info on that?
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