Cantaloupe crepe cake

Cantaloupes are everywhere this summer and, while delicious by themselves, thay are also an unexpected healthy addition to classic desserts.

This homemade cantaloupe jam pairs great crepes. For a twist on traditional crepes, make several crepes at once and mount them into a cake with layers of the nutritious cantaloupe jam.

INGREDIENTS:

  • Cantaloupe (1 full cantaloupe)
  • Honey (drizzle)
  • Flour (2 cups)
  • Eggs (4)
  • Milk (2 cups)
  • Butter (1 tablespoon)
  • Salt (one pinch)

ACCESSORIES:

One frying pan, one mixing bowl, one sauce pan, one spatula, one omelette turner, one hand blender.

MAKE IT:

 

STEPS KID-FRIENDLY
1Make the crepe dough: mix the flour, eggs, milk, butter and salt and let sit.Mix the flour, eggs, milk, buttr and salt.
2Heat a sauce pan with 2 tablespoons of water.
3Cut the cantaloupe in 1 inch cubes (removing the rind).
4Add the cantaloupe cubes to the sauce pan.Add the cantaloupe cubes to the sauce pan.
5Stir for 8 minutes on medium heat or until the cantaloupe softens.
6Blend with hand blender for one minute.Blend with hand blender for one minute.
7Add a drizzle of honey and remove the cataloupe jam from the heat.Add a drizzle of honey.
8Heat the frying pan and grease the surface.
9Pour the crepe dough to cover the entire surface of the frying pan with a very thin layer.
10Wait 1-2 minute until the bottom is golden and flip the crepe with the omelette turner.Flip the crepe.
11Wait 1 minute or until the other side becomes golden and set aside on a plate.
12Cover the entire surface of the cantaloupe jam.Cover the entire surface of the cantaloupe jam.
13Repeat, making 3 more crepes an layering them on top of each other with jam in between.
14The cake is ready to serve!
Cantaloupe avocado conditioner

Keep your dry locks deeply noursished with this rich cantaloupe and avocado conditioner. 

MIX:

  • 1/2 of a cantaloupe
  • 1/2 of an avocado
  • 2 tablespoons of coconut butter

Cut the cantaloupe and the avocado in half. Chop into 1 inche pieces. Add the coconut oil and blend everything together.

APPLY:

Apply the conditioner on wet hair and let rest for 5 minutes. Rinse really well. You can store the remaining conditioner in a sealed container of ziplock for a couple of weeks in the fridge.

All about cantaloupes

Why cantaloupes are good for kids:

Cantaloupes are 90% water so they are a perfect sweet but refreshing snack to serve to your kids. With just one cup of cantaloupe, your children will get all of their daily needs of Vitamins A and C.

 When and where to find cantaloupes:

June to August is the best time to buy cantaloupes. Cantaloupes grown in hot and dry climates so, not surprisingly, California is a main producer in the United States. Most markets and grocery stores carry cantaloupes in the summer.

 How to choose the best cantaloupes:

Let the smell guide you. Pick up a beige looking cantaloupe (avoid ones that look too green) and hold it to your nose. You should get a sweet, slightly musky fragrance from a ripe cantaloupe. If your cantaloupe is not quite ripe yet, just let it sit at room temperature for a couple of days.

 Serving tip:

In France, it’s very common to serve cantaloupe with a thin slice of prosciutto for appetizer at a summer table.

Cantaloupe is also a great fruit to end the meal. Just cut slices of cantaloupe and eat the fruit as you would eat corn on the cob or run a knife just above the rind, diving the flesh into chunks for less messy results.

Just like watermelon, cantaloupe can serve as a bowl for a fruit salad. Carve the flesh and use a small ice cream scoop to form little balls. Add berries and you get a vibrant fruit salad.

Strawberry cocoa lip balm

This easy and delicious stawberry lip balm smells as sweet as it tastes and will keep your lips moisturized.

Strawberry lip balm

Mix:

Grate the strawberry into a low heat pan and add one tablespoon of cocoa butter. Stir for 3 minutes. Pour into a small container (we used Beuaticom small jars). Store in the fridge.

Apply:

Dab a little of the strawberry cocoa butter on your lips to moisturize them. Place the jar back in the fridge to keep for a week.

 

Strawberry roll-up cake

The roll-up cake (roulé) is a favorite French dessert for kids and fits perfectly into the lunch box. The strawberries add a nice contrast to the ganache for a whimsical swirl. For added originality, add a few basil leaves to elevate the flavors.

INGREDIENTS:

  • Strawberries (3 cups)

  • Eggs (3)

  • Butter (2 teaspoons)

  • Flour (1 cup)

  • Sugar (½ cup)

  • Salt (1 pinch)

  • Optional : Basil (5 leaves)

ACCESSORIES:

1 cookie sheet or electric beater, 2 mixing bowls, 1 whisk, 1 pan, 1 tea towel, 1 spatula, 1 spoon, aluminum roll

Optional: 1 pair of herb scissors

MAKE IT:

STEPS KID-FRIENDLY
1Preheat oven to 400F.
2Prep the strawberries: rinse thoroughly, discarding the end and cut into small pieces.Rinse the strawberries.
3Place a small bow in the freezer.
4Set a pan on low heat, add the strawberries, 2 tablespoons of water and 2 tablespoons of honey. Optional: add chopped basil.Pour the strawberries, honey and water into the pan.
5Keep on low heat for 10 minutes stirring ocassionally while you make the cake dough.Stir the strawberries.
6Take the bowl out of the freezer and crack the 3 eggs into it.Crack 3 eggs.
7Add the sugar.Add the sugar.
8Beat the eggs and sugar for 10 minutes or as long as your arm will let you.Whisk the eggs.
9Gently fold the melted butter and flour. Fold the butter and flour.
10Cover the cookie sheet with aluminum and grease it generously to avoid any sticking.Grease the aluminum on the cookie sheet.
11Pour the dough over the surface of the cookie sheet.Pour the dough onto the alumninum.
12Cook for 8 minutes or until slightly golden.
13Remove from the oven and let cool.
14Flip the cookie sheet over and peel off the aluminum.Peel off the aluminum.
15Layer the melted strawberries.Layer the strawberries.
16Roll the cake to form a log. Cut 1 inch pieces to serve.Roll the cake.
All about strawberries

1. Why strawberries are great for kids:

Strawberries appeal to most children because of their sweetness but they are actually low in sugar and high in vitamin C. They will help boost your child’s immune system and, with their high content in antioxidants, can protect from the damages of the sun going into the Summer season.

 2. When and where to find strawberries:

Strawberries are in season late April through August and are cultivated throughout the United States. Find a strawberry farm near you to get the freshest pick.

 3. How to choose the best strawberries:

Look for plump, bright red strawberries with no white around the stems. Look for slightly shiny strawberries and avoid squishy overripe ones. Small strawberries tend to taste sweeter.

4. Serving tip:

Strawberries are wonderful dipped in chocolate or with drizzled honey. They also work great in a spinach salad with goat cheese and almonds.

Asparagus mini quiches

The asparagus season is short so enjoy it now with this simple creamy asparagus quiche recipe with a touch of ricotta. It's perfect to bring on a picnic and pack in a lunch box. Kids will love making them and eating them.

INGREDIENTS:

  • Asparagus (1 bunch)

  • Eggs (3)

  • Ricotta cheese (3 tablespoons)

  • Grated parmesan (1 handful)

  • Nutmeg (a pinch)

  • Salt (a pinch)

  • Pepper (a pinch)

Trader Joe’s, Whole Foods and other popular grocery stores all carry great pie crusts if you want to make it really simple. If you are making the pie crust yourself, add:

  • Flour (2 cups)

  • Butter (⅔ cups, room temperature)

  • Salt (a pinch)

  • Water (5 tablespoons)

ACCESSORIES:

1 muffin pan, 1 mixing bowl, 1 paring knife, 1 grater, 1 pan and steam basket, 1 cutting board, 1 glass.

Optional: 1 blender, 1 rolling pin

MAKE IT:

STEPS KID-FRIENDLY
1Preheat oven to 420F.
2Prep the asparagus: rinse thoroughly, discarding the ends and cut into 1/2 inch pieces.Snap-off the ends of the asparagus.
3Steam the asparagus for 7 minutes.
4Optional: for picky eaters, blend the asparagus.
5Make the pie crust:Mix 2 cups of flour with ⅔ cup softened butter, 5 tablespoons of water and a pinch of salt.Mix the flour, butter, water and a pinch of salt.
6Knead dough and strech it out with a rolling pin.Use the rolling pan to stretch the dough.
7Press a glass to the pie crust to make 8 little disks. Insert those into a greased muffin pan.Press a glass to the pie crust to make 8 little disks. Insert those into a greased muffin pan.
8Bake for 10 minutes.
9While the pie shells bake, mix the asparagus with 2 tablespoons of ricotta cheese, 3 eggs, nutmeg, salt, and pepper.Mix the asparagus, ricotta cheese, 3 eggs, nutmeg, salt, and pepper.
10Pour the mix into the pie shells.Pour the mix into the pie shells.
11Take the muffin pan out of the oven and pour the mixture in the pie shells.
12Add a handful of grated parmesan cheese.Add a handful of grated parmesan cheese.
13Bake for 20 minutes.
Asparagus and mint clay mask

Use this green clay mask for a detoxifying facial or for on your feet for more sensitive skins. Green clay is ideal to remove impurities and the asparagus helps remove dry skin. The mint gives a nice, fresh and clean smell. Your skin will feel tighter and lighter.

 

Mix:

  • 8 mint leaves
  • 2 asparagus (first 2 thirds)
  • 2 tablespoons of green clay

Chop the asparagus and mint leaves. Cook the asparagus with 1/2 cup tablespoons of water for 4 minutes. Blend. Add the clay powder and stir,  adding the mint leaves. Let cool.

Apply:

Lather over your face (avoiding the eyes) or feet (for more sensitive skin). Let dry for around 15 minutes. Rinse thoroughly. Make sure to moistorize afterwards.

All about asparagus

1. Why asparagus is great for kids:

Asparagus is rich in vitamins K, C,B, and A, and a great source of folic acid. Eating asparagus is great for vision and good for strengthening blood vessels.

2. When and where to find asparagus:

Asparagus is at its peak in April-May. In the United States, California, Washington, Michigan, Illinois and New Jersey are the main growing regions. China, Peru, Mexico and Germany produce the most asparagus across the world.

3. How to pick the best asparagus:

Look for bright green or violet spears (no yellow tint) with firm (not limp) stems. Fresh asparagus will have moist stalks,not dry or cracked.

4. Serving tip:

A great and easy way to serve asparagus is to drizzle a little olive oil and salt before roasting them in the oven (425F) for 12-15 minutes.