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Food Matters

The Coolest Recipes to Beat the Summer Heat

Submitted by Edmonton Public Library

Written by Caroline Land

Weather forecasters are predicting a hot summer in Edmonton. Looking for ways to beat the heat? Check out EPL's collection of cookbooks for desserts that can help keep you cool all summer long. I scream, you scream, we all scream for ice cream! These are perennial favourites and go down easy on hot summer days:

Icebox Desserts Go beyond ice cream with these ideas for cool parfaits, mousses, puddings, and more. I bet your grandparents' iceboxes never looked like this!

 

People's Pops Think that popsicles are just for kids? Think again! Check out some of New York City's hottest pops in this book from Brooklyn's People's Pops.

 

Pops! Do you like your pops chocolatey? Maybe fruit-flavoured pops are more your thing. Pops! promises icy treats for everyone, no matter what your taste preferences are.

 

Paletas Add a Mexican twist to your popsicles and treats with this book of recipes for paletas and other icy delights.

 

The Vegan Scoop Looking for a vegan alternative to ice cream? Try The Vegan Scoop for some ideas!

 

After you've eaten your ice cream and you need a break from the sun, drop by any of our air conditioned locations to check out even more books and cool off for even for longer!

For the full article and more information about EPL, please visit: https://www.epl.ca/blogs/post/the-coolest-recipes-to-beat-the-summer-heat/

5 Healthy Halloween Snacks

October 11th, 2016

 + a few more for your sweet tooth. 

We had the pleasure of working with Loretta of Sprout Natural Nutrition for our October Global spot all around healthy snacks for halloween. The kids have school parties or even just something to get together and do at home, these are really great options. Our publisher Wendy got on Pinterest as well and made some of her faves too - some healthy, some just fun. Watch the spot here -> globalnews.ca/video/edmontons-child-healthy-and-fun-halloween-snacks

Popcorn Cupcakes

Dairy-free, nut-free, and gluten-free treats containing healthy oil, fiber, and minerals

Yield: approximately 18 medium sized cupcakes

Ingredients

  • ¼ cup natural popcorn kernels (I use Fireworks Popcorn found at Italian Centre Shop)
  • 1 to 2 tbsp. organic virgin coconut oil
  • ¼ cup liquid raw honey

Directions

  1. Using a popcorn machine, pop the corn kernels into a large bowl.
  2. Add coconut oil and honey. Using your hands – this action will automatically melt the coconut oil – mix the ingredients together well.
  3. In festive cupcake liners placed in muffin pans, add popcorn mix. With a spoon, mix the ingredients together to make them stick. Consider using your hands instead of you like! Repeat the actions of adding more popcorn, pressing the ingredients together until you have enough popcorn mix in the liners.
  4. Cover and store in fridge. This helps to solidify the coconut oil.
  5. Enjoy!

Googly-Eyed Pumpkin using Fruit Kebabs

Nutritious festive little bites for any crowd. Use it as a fun googly-eyed centerpiece for your party!

Ingredients / Tools

  • Dark purple concord grapes
  • Monterey Jack cheese (or other white cheese), sliced into cubes, triangles or other shapes
  • Mandarin oranges, peeled, pith removed, in segments
  • Small pumpkin
  • Toothpicks

Directions

  1. Wash the grapes, and set aside.
  2. Slice the cheese into various shapes to add interest to the kebabs. Set aside
  3. Peel mandarin oranges and remove the white pith. Carefully segment the orange into pieces. Set aside.
  4. Using a small sturdy toothpick, thread a grape, then cheese followed by an orange segment. Repeat to assemble as many kebabs as you like for your display.
  5. Take the toothpick from the orange end of the kebab, and poke the pumpkin to fasten it. You want to have the grapes facing out to give the effect of “googly eyes.”
  6. Repeat until you complete the look you like.
  7. Set it out and watch the kebabs disappear!

 Pumpkin Hummus Dip

Adapted from various sources. Included as well are carrots cut into pumpkin shapes, cherry tomatoes with bottom cut off flat + toothpicks & parsley to give them a pumpkin look. Spinach all along the bottom. 

Ingredients

  • 1, 398 ml can garbanzo beans, BPA liner free
  • 1 peeled garlic, loosely chopped
  • ¾ cup fresh or canned pureed pumpkin (not pumpkin pie filling)
  • 2 tbsp. extra-virgin olive oil
  • 1 organic lemon, squeezed
  • ½ tsp ground cumin
  • ½ tsp Himalayan salt
  • ½ tsp maple syrup

Directions

  1. Drain, rinse and again drain beans.
  2. Add to food processor with the garlic. Pulse to blend.
  3. Add the rest of the ingredients and blend until a creamy-like substance, around 2 to 3 minutes or more.
  4. Serve with vegetables, pita chips, or crackers.

Note: consider scooping the dip into an orange or yellow bell pepper for a festive look.

Pumpkin Face Veggie tray

Pinterest inspired! 

Then faves from our publisher, all via Pinterest!  

How easy are these Jack-O-Lantern Oranges

The Puking Pumpkin

Lolly Pop Ghosts

Oreo Cats

 

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