You can see most of my children are grown, and lately I've been reminded that they are the main reason I started using Shaklee products and sharing them so passionately. As a young Mom I was and am very interested in the benefits of feeding children well and making sure they get the nutrients they need. I attended many seminars and then in turn shared what I learned with other Moms. I'm happy to say my kids love good food and are not picky eaters. They also request Shaklee vitamins because they see the value in taking them. I think this happened because they would be in on the food prep and I would always let them know the "why" taking Vita Lea (multi-vitamin) would help build good health....putting them in charge. It all started with the children's chewables...they used to have "suns, moons and stars" on them. Now they are even more fun to take.
Incredivites™ - The world's best kids' supplement-is the first kids' chewable multivitamin in the U.S. to feature lactoferrin, which helps kids' immune systems stay supercharged*. It's packed with 23 essential nutrients to help build strong bones and healthy bodies, with 600 IU of vitamin D, 100% of the Daily Value of all eight B vitamins and more. Just two a day and off they play. Now that's incredible!
Mighty Smart™ - Super tasty and super safe, Shaklee Kids Mighty Smart is 75% organic and scientifically formulated with a power-packed blast of 100% natural, ultra-pure DHA. Each great-tasting chew provides 100 mg of this essential brain nutrient. DHA has been shown to support a mighty memory, mad concentration, and fierce mind skills. In addition, it promotes healthy eyes and vision for your multi-talented, multitasking superhero.
This first recipe was one of the great dishes at the graduation picnic. It's Vicki's Yummy Wheat Berry Salad. It takes a little time to cook the wheat berries, but it's well worth it.
Spanish Wheat Berry Salad
Adapted from Vegetarian Times
- 6 Tbs. olive oil, divided
- 1 1/2 cups wheat berries, rinsed and drained
- 1 Tbs. sherry vinegar
- 1 Tbs. lemon juice
- 1 clove garlic, minced (1 tsp.)
- 1 medium red bell pepper, chopped (1 cup)
- 1/4 cup chopped toasted almonds
- 1/4 cup chopped shallots
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup (1 oz.) shaved Manchego cheese or Pecorino Romano cheese, optional
To cook wheat berries: Combine 1 1/2 cups wheat berries, 6 cups of water and 2 teaspoons salt in a medium pot. Bring to a boil and cook, uncovered, until tender. This will take anywhere from 45 minutes to 1 hour and 20 minutes. Add additional boiling water as needed to keep grain covered. Drain Wheat Berries.
Whisk together remaining 5 Tbs. oil, vinegar, lemon juice, and garlic in large bowl. Season with salt and pepper, if desired. Add wheat berries, bell pepper, almonds, shallots, and parsley, and toss to combine. Season with salt and pepper, if desired. Sprinkle with cheese, if using.
Wheat berries, also called hard wheat berries, are wheat grains from which the inedible hull has been removed. Toasting the grains before cooking enhances their nutty, chewy quality. Serve this salad warm, at room temperature, or chilled.
This next salad is my mother-in-law's recipe, beautiful in it's simplicity, brightly colored and delicious.
Carrot Salad with Cilantro
1 3/4 lbs. carrots, finely shredded
1/2 c. orange juice
1/3 c. white vinegar (can substitute seasoned rice wine vinegar)
1/8 tsp. sugar
1 Tbsp. chopped cilantro (to taste)
Scant tsp. salt
freshly ground pepper
Toss until well mixed. Refrigerate over night or several hours.
One thing I'm famous for saying is "Eat something from the cabbage family everyday!" So here is a great version of cabbage salad. It's cool and creamy and goes very well with spicy food.
Martha Stewart's Kitchen Sink Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup firmly packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 2 cups semisweet chocolate chips
- 1 cup sweetened flake coconut
- 1 cup raisins
- 1 cup coarsely chopped walnuts (pecans would be great too...toasted even better)
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
- In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts and stir until well blended.
- Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.
Great on Greek yogurt or smeared on toast or whatever you can think of.
1 pound rhubarb
1 tablespoon orange zest (from 1 medium orange)
3 tablespoons freshly squeezed orange juice
1/2 cup granulated sugar
- Heat the oven to 350°F and arrange a rack in the middle. Rinse rhubarb under cold water, trim ends, and remove any leaves. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch pieces.
- Combine rhubarb, orange zest, orange juice, and sugar in an 8-by-8-inch glass baking dish; toss together until rhubarb is well coated with sugar.
- Cover the dish with aluminum foil and bake until the rhubarb has released a lot of juice and the mixture is bubbling, about 35 minutes.
- Remove the foil and continue baking until the juices are slightly thickened, about 20 minutes. Remove from the oven and let cool.