DINING
kids learning
culinary skills
HEALTHBARN USA TEACHES IMPORTANT HEALTH HABITS
WRITTEN BY LAURA ADAMS STIANSEN
WHIP UP THIS RECIPE
PUMPKIN PIE DIP
Makes 32 servings (2 tablespoons per serving)
KIDS PROGRAMS AT HEALTHBARN USA, 1057 HILLCREST ROAD, RIDGEWOOD
Ages 3-5: Seedling | Ages 5-7: Sprouts | Ages 8-12: Harvesters | Ages 12 & older: Master Chefs | *All programs run for 10 weeks
UPCOMING HOLIDAY CAMPS INCLUDE:
Nov. 9 & 10: NJEA Camp | Dec. 27-29: Holiday Break Camp | Jan. 15: MLK Day Camp
Feb. 19 & 20: Winter Recess Camp | April 9-13: Spring Break Camp
Visit healthbarnusa.com to learn more about the programs and view schedules.
24
NOVEMBER/DECEMBER 2017 | (201) FAMILY
INGREDIENTS
6 ounces reduced-fat cream cheese,
at room temperature
1 / 3 cup plain fat-free Greek yogurt
1 can (15 ounces) pure pumpkin
(not pumpkin pie mix)
2 tablespoons agave nectar
2 tablespoons packed brown sugar
2 1 / 2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 / 4 teaspoon ground cloves
1 / 4 teaspoon grated nutmeg
1 / 8 teaspoon sea salt
Sliced fresh fruit and/or
salted whole wheat pretzels
DIRECTIONS
• In food processor, combine cream cheese
and yogurt; blend until smooth.
• Add pumpkin and remaining ingredients
except fruit; blend until well mixed.
• Cover and refrigerate at least 30 minutes
or up to 4 days.
• Serve dip with sliced fruit or pretzels.
— Recipe courtesy of Appetite for Life,
Stacey Antine, HarperOne
AXELROD; FOOD:
E
“
ngaging the five senses, unplugging from technol-
ogy, and transforming kids into veggie choppers
are the secret ingredients to our educational expe-
rience,” says registered dietitian Stacey Antine,
founder of HealthBarn USA and author of Appetite
for Life, a recipe book that helps parents make nutritious
meals and snacks along with their family.
Antine and her team at HealthBarn USA in Ridgewood
STACEY ANTINE
offer hands-on culinary education programs for children of
all ages. These programs help students learn how to grow,
harvest and cook fresh fruits and vegetables, and make the delicious recipes
found in her book.
“It’s great that kids love to watch cooking TV shows, but it’s a missed
opportunity if they are prepping and baking with artificial ingredients rather
than challenging them to make natural foods taste better. That’s what we
do and they love it,” adds Antine.
Interested in a healthy-lifestyle program at HealthBarn USA?
Find your child’s age group and learn what classes are right for them.
“We love pumpkin pie, so we decided to
create a creamy dip with the same special
taste,” Antine says. “Serve it as an appetizer
or dessert, and dip in with sliced apples, pears
or salty whole-grain pretzels. Low-fat and
loaded with vitamin A, this crowd-pleaser
is a holiday favorite, but you can enjoy it
year-round.”