Earth Month DIYs With Danny Seo

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Danny Seo Pomegranate Habanero Hot SaucePomegranate Habanero Hot Sauce

Create your own sweet and spicy hot sauce with vibrant pomegranates, goji berries and fiery habenero peppers to use as a marinade or atop your favorite dish for a little kick!

Ingredients

  • 2 Red bell peppers
  • 2 Garlic cloves
  • 8 Habanero peppers
  • 1/2 cup Pickle juice brine
  • 1 Tbsp. Sea salt
  • 2 cups Pomegranate juice
  • 3 Tbsp. Goji berries

How to:

  • Slice red peppers, discarding inner pith, seeds, and stem. Slice garlic.
  • Wearing gloves, remove stem and seeds of habanero peppers and roughly slice.
  • Add red pepper, garlic, and habanero slices to small pan along with pickle juice brine, 1 cup filtered water, and sea salt.
  • Cover pan, bring mixture to a simmer, and cook for 15 minutes on low heat. Remove lid and set aside to cool slightly.
  • Add pomegranate juice to a separate pan and reduce on high for 5 minutes, or until mixture is reduced to half a cup in volume.
  • Add pepper mixture, remaining liquid, reduced pomegranate juice and goji berries to a blender. Blend until smooth.
  • Keep refrigerated for a few months.

Danny Seo Homemade Cork TrivetCork Trivet

Save your wine corks to make this simple cork trivet. It’s a perfect earth-friendly use of your leftover corks and great for keeping hot pots from scorching and marking up your countertops

You’ll need:

  • About 50 wine corks, all roughly the same size
  • Large hose clamp, 10.5-inches in size
  • Flat head screwdriver

How to:

  • Arrange the wine corks inside the hose clamp until it’s full and snug.
  • Use a flathead screwdriver to tighten the clamp around the center of the corks.It should feel snug and secure when finished.

Danny Seo, Editor in ChiefAbout Danny Seo, Editor in Chief

Naturally, Danny Seo

Through his best-selling books, television programs, products, and syndicated column, environmental lifestyle expert Danny Seo shares the creative ideas that have made him America’s leading authority on modern, eco-friendly living. His magazine “Naturally, Danny Seo,” looks at living the healthy, natural and good-for-you life with a fresh, authoritative voice that covers everything from food, beauty, travel, home, and entertaining all through Danny’s unique point-of-view as America’s leading guru of green living. Naturally, Danny Seo is where style and sustainability meet.  

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Simple Bento Box Lunches

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    Create these fun, bento box inspired lunches full of nutritious food to keep your kids full throughout the day. Easily prep these ahead of time to store in the fridge or have your little one’s help build their favorite when hunger strikes. They’re so delicious, colorful and full of unique ingredients, they won’t even realize they’re good for them, too!

    Ham Roll-up with Fruit, Veggies and Coconut Rolls

    Whether your kids are craving something sweet or savory, this easy lunch idea will be sure to satisfy their hungry tummies!

    Ingredients:

    • 1 Sprouts Brand whole wheat tortilla
    • 2 oz. Sliced deli ham
    • 1 slice Swiss cheese
    • 1 Lettuce leaf
    • 2 servings Sprouts Coconut Rolls
    • 1/4 cup Strawberries, sliced
    • 1/2 cup Carrot sticks
    • 2 Tbsp. Peanut butter
    • 1/2 cup Edamame
    • 1/4 cup Cherry tomatoes
    • 2 Tbsp. Ranch dressing

    How to:

    Step 1: Place lettuce, cheese and ham onto the whole wheat tortilla and roll. Cut wrap into 2-3 sections and place in bento box.

    Step 2: For a savory bent box: Place edamame, tomatoes and ranch dressing in the bento box. Add a serving of Sprouts Coconut Rolls for dessert!

    Step 3: For a sweet bento box: Place carrots, strawberries and peanut butter in the bento box. Add a serving of Sprouts Coconut Rolls for dessert!

    turkey wrap, tomatoes and coconut rolls in a blue bento box

    Nut-free Bento Box

    This healthy, nut-free lunch is full of bright colors, nutritious food and fun treats. From fruit kabobs, cookie-cutter cheese or delicious chocolate coconut rolls, your kids are sure to discover a few favorites!

    Ingredients:

    • 10-12 Crackers of choice, gluten-free if needed
    • 3-4 slices Sprouts Colby Jack Cheese
    • 1/3-1/2 cup Sprouts Organic Hummus
    • 2 lrg. Carrots, peeled and cut into sticks
    • 1/2 Cucumber, cut into sticks
    • 1/2 med. Bell pepper, cut into sticks
    • 5 Strawberries, cut into small pieces
    • 1/4 cup Blueberries
    • 2 Kiwis, peeled and cut into small pieces
    • 10-12 Sprouts Chocolate Coconut Rolls

    How to:

    Step 1: For the cheese and crackers: Cut cheese slices with small cookie cutter to make fun, special shapes. To keep the cheese from making the crackers soft, wrap the cheese slice in a small piece of plastic wrap or put crackers in a small, snack size bag.

    Step 2: For the hummus and veggies: Add 2-4 tablespoons of hummus to the bento box, along with the carrot, cucumber and bell pepper sticks

    Step 3: For the fruit kabobs: Alternate strawberry, blueberry and kiwi pieces on toothpicks and add 4-5 mini fruit kabobs to each box.

    Step 4: Finally, add 5-6 Sprouts Chocolate Coconut Rolls to the box.

    crackers, fruit, vegetables and cheese in a lunch box

    Easy Vegetarian Bento Box

    This hummus and veggie wrap is paired with poppable cheese cubes, fresh fruit and addictive peanut butter puffs for an easy, vegetarian lunch your kids will crave every day.

    Ingredients:

    • 1 Whole wheat tortilla
    • 2-4 Tbsp. Sprouts Organic Hummus
    • 2 Tbsp. Chopped veggies of choice like fresh tomatoes, thinly sliced cucumber and shredded carrots
    • 1 leaf Lettuce
    • Handful cheese cubes
    • Handful fresh fruit
    • 1 Hard-boiled egg, halved
    • Handful Sprouts Peanut Butter Puffs

    How to:

    Step 1: Spread 2 tablespoons of hummus on the wrap, making sure it goes all the way to edge.

    Step 2: Place lettuce leaf down then sprinkle veggies over. Tightly roll then cut into pinwheel slices.

    Step 3: Serve with cubes of cheese or slices pressed into cute shapes, fresh berries or fruit, hard-boiled egg and Sprouts Peanut Butter Puffs.

    vegetarian lunch box with vegetables and blueberries

    SHOP BACK TO SCHOOL

Gluten-free After School Snacks

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We’re making back-to-school snacking easy with five gluten-free recipes perfect for after-school. Whether you want snacks ready as your kids run in the door or you want them helping in the kitchen, nutritious and kid-approved afternoon snacks are a must! We’ve partnered with some of our blogger friends to help bring a little gluten-free goodness to your kiddos snacks.

Animal Face Chocolate & Peanut Butter
Rice Cakes

Ingredients:

    For the chocolate peanut butter spread:
  • 1/2 cup Sprouts Creamy No Stir Peanut Butter
  • 2 Tbsp. Cocoa powder
  • 2 Tbsp. Honey

    • For the toppings:
  • 10-12 Sprouts Organic Brown Rice cakes
  • 1/3 cup Sprouts Creamy No Stir Peanut Butter
  • Additional honey to drizzle, if desired
  • 1 Banana, thinly sliced
  • 1 Apple, thinly sliced in circles, then cut in half
  • Handful blueberries
  • Handful baking chips of choice
  • Handful cashews
  • Dried fruit, optional

How to:

Step 1: Mix your chocolate peanut butter spread by combing 1/2 cup of peanut butter, 2 tablespoons cocoa powder and 2 tablespoons of honey in a small bowl. Mix until a smooth consistency is reached and cocoa powder is all mixed in.

Step 2: To assemble animal faces, line up rice cakes, then chose your base spread. For example, use the chocolate peanut butter spread for the monkeys and one fish, then use the regular peanut butter for the dogs and remaining fish.

Step 3: Create the monkey: Spread out your nut butter of choice. Drizzle with a little extra honey, if desired. Then cut your banana to make the upper and lower part of the nose/snout. Finally, add the cashews for ears.

Step 4: Create the fish: Use your spread of choice over the whole rice cake, drizzle with a little extra honey, if desired. Then cut a small triangle out of a couple of the banana circles to make the back fin. Put that on the far side of the rice cake, slightly hanging off, then layer 3-4 round banana slices to create the scales. Finally, select a small blueberry for the eye and a piece of dried from for the mouth or a little apple slice.

Step 5: Create the dog: Spread out your nut butter of choice over the whole rice cake, drizzle extra honey if desired, then use the thinly sliced, half-circle apples to create the dog ears. Use small blueberries for the eyes, then a banana slice and blueberry for the mouth/nose.

animal face rice cake after school snacks

Peanut Butter Fruit Dip

Ingredients:

  • 3/4 cup Sprouts Creamy No Stir Peanut Butter
  • 4 oz. Cream cheese
  • 1/4 cup Plain whole-milk Greek yogurt
  • 2 Tbsp. Coconut flour
  • 2 Tbsp. Maple syrup
  • 1/2 tsp. Vanilla extract
  • 1/4 tsp. Almond extract
  • 1/2 Tbsp. Cinnamon

How to:

Step 1: Add all your ingredients for the dip (cream cheese, yogurt, peanut butter, coconut flour, maple syrup, vanilla extract, almond extract and cinnamon) to a food processor or high-powered blender and process until smooth.

Step 2: Serve with your choice of fruit, crackers and other snacks!

Peanut protein dip in a dish with fruit

Chewy, Nutty and Crispy-rice Granola Bars

Ingredients:

  • 2 cups Gluten-free rolled oats
  • 1 cup Crispy-rice cereal
  • 1/4 cup Honey
  • 1 tsp. Vanilla
  • 3/4 cup Sprouts Creamy No Stir Peanut Butter
  • 1 tsp. Brown sugar
  • 1/4 cup Chopped walnuts
  • 1/4 cup Chocolate chips

How to:

Step 1: Line a 9×13-inch baking pan with parchment paper.

Step 2: In a large bowl, combine the rice cereal and oats.

Step 3: In a medium saucepan over medium heat, stir together the brown sugar and honey until just boiling. Remove from heat and stir in the peanut butter and vanilla until well combined.

Step 4: Pour over the dry ingredients in the bowl and mix with a wooden spoon.

Step 5: Stir in the walnuts and let cool slightly before adding the chocolate chips.

Step 6: Pour mixture into the prepared baking dish with a spatula and press until it is evenly distributed.

Step 7: Place into the refrigerator to chill until firm then slice bars into the desired size and serve.

homemade chocolate chip granola bars on a plate

Pineapple Coconut Protein Dip

Ingredients:

  • 8 oz. Noosa Coconut Yogurt
  • 9 oz. So Delicious Dairy-free CocoWhip Coconut Whipped Topping
  • 1/2 cup Sprouts Crushed Pineapple, drained

    • Choice of fruit:
  • Pineapple, sliced or speared
  • Mango, sliced
  • Strawberries, quartered
  • Kiwi, quartered
  • Cherries
  • Bananas, sliced

How to:

Step 1: Combine the yogurt with the So Delicious CocoWhip Coconut Whipped Topping and crushed pineapple.

Step 2: Mix to combine.

Step 3: Serve with fruit of choice for dipping.

Fruit with yogurt dip in a dish

Peanut Butter Energy Balls

Ingredients:

  • 1 cup Gluten-free rolled oats
  • 1/2 cup Enjoy Life Semi-Sweet Mini Chocolate Chips
  • 1/2 cup Bob’s Red Mill Golden Flaxseed Meal
  • 1/2 cup Sprouts Creamy No Stir Peanut Butter
  • 1/4 cup Sprouts Organic 100% Raw Honey
  • 1 tsp. Sprouts Organic Vanilla Extract

How to:

Step 1: Add 1 cup rolled oats and 1/2 cup flax seeds to food processor and blitz until blended well. Break up the oats so the texture is a nice grain but not a flour.

Step 2: Add in 1/2 cup Sprouts Creamy No Stir Peanut Butter, 1/4 cup honey and 1 teaspoon of vanilla extract. Blend again until well combined.

Step 3: Transfer to bowl and stir in 1/2 cup chocolate chips, or add chocolate chips to food processor and pulse a few times to combine.

Step 4: Transfer bowl or food processor bowl to the fridge and chill 20-30 minutes to make the dough easier to roll.

Step 5: Scoop the mixture into balls and press mixture in firmly. Roll between palms to form rounded balls. You may have to work the dough in your hands if it gets crumbly, but just keep pressing it together to form a solid piece.

Peanut butter energy balls rolled on a plate