Healthy Lunch and Snack Ideas


Vegetable Soup

olive oil
chopped onions
vegetables brought by the children

1. In bottom of soup pot, saute the chopped onions in olive oil.
2. With the children’s help, chop all the vegetables.
3. Saute the chopped vegetables in the oil for a couple of minutes.
4. Add water to cover vegetables and bring to a boil.
5. Add salt and simmer over medium heat for about 1/2 hour or until tender.

Source: The Waldorf Kindergarten Snack Book, ed. Lisa Hildreth.


The children enjoy helping to crush the almonds for this snack. They use wooden spoons on a wooden board to do the job.
Serve with vanilla rice dream. feeds 16 children (and 2 teachers).

rolled oats
2 apples, peeled and grated
2 T. maple syrup
2 T. oil or butter
1/4 to 1/2 cup crushed whole almonds
shreeded coconut (optional)
raisins (optional)

1. Preheat over to 350 degrees.
2. Fill two 1-pound loaf pans 3/4 full of rolled oats.
3. In a bowl, mix the grated apples, maple syrup, and oil (or butter) into a moist paste.
4. Mix everything in the 2 loaf pans, except the raisins (optional).
5. Put pans in the oven and bake for about 30 minutes, stirring it whenever the top is brown.
6. If you are putting raisins in your granola, add then now, after it is finished baking.

Source: The Waldorf Kindergarten Snack Book, ed. Lisa Hildreth.

Santa Lucia Buns

1/4 cup water
2 packages yeast
2 cups warmed milk
1 egg
2 sticks butter, melted
1-1/4 cups sugar
8 cups flour
1 1/2 teaspoon

1. In a large bowl, combine water and yeast. Allow to become foamy.
2. Mix together all ingredients, except butter.
3. Mix in butter.
4. Knead dough for 10 minutes.
5. Let rise for 1 hour.
6. Punch down dough.
7. Form into figure either shapes. First make long, thin ropes. Then form into the figure eight shape or S shape.
8. Brush egg whites on buns before baking.
9. Bake at 350 degrees for 20 or 30 minutes.

Source: The Waldorf Kindergarten Snack Book, ed. Lisa Hildreth.

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