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Easy, Ayurveda-inspired Snacks for Kids

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Cute little girl holds carrot rounds up to her eyes as a joke.

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An Ayurvedic doctor shares some of her favorite easy-to-prepare Ayurveda inspired recipes that make for delicious and healthy snacks for kids.

Children burn energy quickly and their smaller stomachs fill up rapidly as well. This is why nutritious snacking is important for children. Let’s take a look at recipes for some easy, Ayurveda-inspired snacks for kids. (These snacks are great for adults, too.)

Crispy Vegetables

I loved crispy food as a kid, and now these are my kids’ favorites too! 

Sweet potatoes, carrots, potatoes, and bell peppers all work well, but feel free to experiment. Wash and cut the veggies into small chunks and spread the vegetables in an even layer on a baking sheet. Sprinkle salt and chili flakes (optional). Heat the oven to 400 degrees F and bake for 40 minutes, flipping halfway through.

The vegetables will be crispy on the outside. Your kids can take these to school with their favorite sauce (I like ranch dressing).

Whole Wheat Cookies

½ cup wheat flour

1 tbsp. sugar

A pinch of salt

1 tbsp. ghee

1/4 cup organic brown sugar [or ¼ cup sugar + 3 cardamom pods]

Powdered sugar for sprinkling

Oil for frying

Method:

Mix all ingredients well (except the powdered sugar) to make a soft dough. Then cover the dough and leave it for half an hour. Sprinkle flour onto a cutting board or cookies sheet to evenly roll the dough and cut into your choice of shapes.

Heat oil in a pan, then deep fry the cookies until they are golden brown in medium-hot oil. Drain on absorbent paper towels. Then sprinkle powdered sugar over the cookies and let them cool. Store in an airtight container and use within five days.

Breaded Tofu Roll 

1 tsp. oil

¼ tsp. cumin/jeera 

¼ tsp. ginger garlic paste

¼ tsp. red chili powder

2 pinches of garam masala powder

1 pinch of turmeric

Salt as needed

1 handful of green peas

6 slices bread (any type is fine) 

1 tbsp. butter for brushing 

1 cup crumbled tofu

Handful of coriander leaves

1 cup cornflour

Method: 

Trim off the edges of the bread. 

Heat the oil in a pan, add cumin and let it crackle. Sauté ginger garlic paste until it no longer smells raw. Add green peas and sauté. Add red chili powder, salt, turmeric, and garam masala.

Switch off the stovetop and stir well. Add crumbled tofu and coriander leaves and mix well.

Flatten the bread slices well with a rolling pin. Make a thin paste of the cornflour with a little water. Brush the edges of the bread with this paste.

Place a part of tofu mix ball at one edge of the bread. Roll it and press off the edges on all sides to seal the edges. Heat the oven to 350 degrees F and cook the rolls for 8 to 10 minutes until toasted.

You can also shallow fry the rolls with a tbsp. of ghee.

This article comes courtesy of The Ayurveda Experience. 



Arya Krishna is an Ayurvedic practitioner, educator, and speaker. She completed her Bachelors in Ayurvedic Medicine and Surgery (BAMS) from Amrita School of Ayurveda, Kerala, India. Before moving to the US in 2015, she was Resident Medical Officer (Ayurveda) in AyurVAID hospital, Bangalore and has knowledge and experience in precision and evidence-based Ayurveda. Other areas of expertise include Ayurveda diet and lifestyle, women’s health, and rasayana (rejuvenation). Read more about her and Ayurveda at The Ayurveda Experience.


This entry is tagged with:
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