Bulgur salad

You need:

• 2 cups bulgur

• 5 cups hot vegetable stock

• 1 small tin tomato puree

• flat leaf parsley

• spring onions

• tomato

• mixed sweet pepper

• 2 spoons olive oil

• salt

• juice from one citron

• red pepper

• (if you like: feta and cucumber)

Put the bulgur with the hot stock into a bowl. Let it swell in the closed bowl for 25 minutes until the bulgur is soft. Pour the rest stock off. Mix the tomato puree and olive oil under. Cut the vegetables/herbs (and feta) in smaller pieces and stir them under the bulgur. Season the salad with salt, citron juice and red pepper. Ready! And really yummie together with the roasted feta ;-)

Sneaky Smoothies for Kids

 Berry Smoothie

• 1-1/2 cups frozen unsweetened blueberries
• 1 cup frozen pitted dark sweet cherries (unsweetened)
• 2/3 cup blueberry juice or cranberry juice
• 1/2 cup nonfat vanilla yogurt
• 1 Tbsp lemon curd (optional)
• Add ingredients to your blender in order listed. Blend on high until mixture is smooth (you shouldn't be able to see any chunks of fruit). You may need to stop the blender in order to stir the fruit with a tamper or long spoon if the blender gets stuck.  Serves 3

Secret Ingredient Fruit Smoothies- Cookie Surprise

• 1-1/2 cups frozen unsweetened pineapple
• 1 cup orange juice
• 1/3 cup Purple Puree (recipe below)
• 1/3 cup non-fat vanilla yogurt
• 2 chocolate sandwich cookies (such as Newman's Own or organic Oreos)
• Combine all the ingredients in the order listed in your blender or food processor, and puree until smooth. Serve immediately. Makes 2 servings.  Per serving: 230 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 47 g carbohydrate, 2 g fiber, 5 g protein, 32% vitamin A, 110% vitamin C, 28% calcium, 10% iron

Sneaky Chef Make-Ahead Recipe #1: Purple Puree

- 3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or

frozen chopped collard greens)

- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)

- 1/2 teaspoon lemon juice

- 1/2 tablespoons water 
If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.  Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.  This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2

days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.

http://www.thesneakychef.com/free_recipe_purple_puree.php

Inga's Foil Roasted Feta & Peppers

Place a rectangle of fresh feta in a piece of foil.   Top with sliced red and yellow peppers.  Drizzle olive oil on top. Sprinkle salt & pepper.  Roll up & seal the foil.  Bake 20-30 mins at 175 degrees C.   Mmmmmm....