The Hubs and I often disagree on how much sugar and "junk" to allow the kids. I want them to eat as healthfully as possible. I've even been known to tell my kid she can't have any candy at a birthday party. The more I learn, and the more I reflect, and the more I realize he has a point. (Just don't tell him I said that -good thing he doesn't read my blog).
With Halloween fast approaching, I've been thinking a lot about candy and sugar consumption. This is the first year that my oldest daughter will be trick-or-treating with friends and it is unlikely she will forget about the candy after a couple of days, as she has in the past. We've been reading a book called, The Switch Witch (how does one underline on a blog, anyway?) by Charity O'Neill. The premise of the book is similar to the tooth fairy. You leave your candy for the switch witch and while you are asleep the switch witch comes and trades your candy for a gift. It is a nice idea and we'll see how well it goes over this year. However, the more I think about it, the more I'm starting to think it is important that I let my kids indulge in Halloween; sugar included. The thing is, what we put into our body is actually considered secondary nutrition. Our primary nutrition is how we feed our soul. It is what makes us happy. It is why I named my company Not Just Kale. You can eat all the kale you want, but if you don't have things in your life that make you happy and make your soul feel nourished, you still won't be healthy. Think about it. If your marriage or job isn't what you want it to be, are you REALLY happy? I mean, at your core of your being happy? Probably not. If your not really happy, are you at your optimum health? Probably not. So, anyway. I'm getting onto a tangent here. The more I think about Halloween and candy, the more I think it is important that my kids feel included and not deprived on Halloween. So I'm going to let them have candy. Probably more candy than they, or The Hubs, expect. I'll try not to have a nervous break down as they eat, either.
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Saturday, October 30, 2010
Tuesday, October 19, 2010
Chicken Burgers
I had every intention of getting on here tonight and ranting about something that bothered me to my core the past day or two. However, after sitting down to a wonderful meal with my entire family, I don't feel like expending the negative energy. So, for now, I'll choose to make this post all about my favorite topic. Yummy recipes that my kids love. I have to say I almost chickened out (no pun intended) and didn't serve this to my kids. I'm glad I didn't because they gobbled it up and asked that I include this in my usual dinner recipe rotation. Don't let the bitterness of the arugula fool you, this burger is AMAZING. The recipe is adapted from one of my favorite cookbooks that focuses on nourishing the cancer patient. All of the recipes are made with whole foods designed to nourish the body.
2 lbs ground DARK MEAT, organic chicken
1 cup+ tightly packed arugula leaves
1 cup+ diced apple, skins removed
1 shallot
1/2t cumin
1/2t sea salt
1/2t ground pepper
Juice from one lemon
Coconut oil to coat the pan
In a large bowl, combine all ingredients except oil. I chose to use the food processor to blend the argula, apple and shallot well enough that my kids were not going to be picking out chunks of stuff. Season and shape into patties. Saute in coconut oil until cooked through.
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2 lbs ground DARK MEAT, organic chicken
1 cup+ tightly packed arugula leaves
1 cup+ diced apple, skins removed
1 shallot
1/2t cumin
1/2t sea salt
1/2t ground pepper
Juice from one lemon
Coconut oil to coat the pan
In a large bowl, combine all ingredients except oil. I chose to use the food processor to blend the argula, apple and shallot well enough that my kids were not going to be picking out chunks of stuff. Season and shape into patties. Saute in coconut oil until cooked through.
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Wednesday, October 6, 2010
Winners and Losers
As I mentioned in my previous post, I am always trying out new recipes. Most of them I tweak to make them as healthy as possible. Tonight, I wanted so much to push out my theoretical feathers and strut as I blogged about how I made home made spinach gnocchi. Ummmm, yeah. No such luck. I cooked for 90 minutes. Prepping, rolling and then freezing the gnocchi. Unfortunately, as soon as the "gnocchi" hit the boiling water it pretty much dissolved. My four year old was watching me and asked me if it was soup and would it taste better than it looks. Uhhh, NO. However, there is always a silver lining and the good news is the sweet potato pudding I had made to go along with the gnocchi was so yummy that both girls ate two bowls. The recipe is as follows and will definitely make it onto my Thanksgiving Day table. I don't think anyone would even suspect it is healthy.
3 large sweet potatoes, quartered
1t grated fresh ginger (I forgot to add this)
1/2t cinnamon
1/4t nutmeg
1/8t salt
2T orange juice (I used the juice from 2 oranges)
2T molasses
3/4c yogurt cheese
1/4c pecan halves
Preheat oven to 350 and bake potatoes until soft. When they are cool enough to handle, remove the skinds and mash until completely smooth (I blended all of the ingredients in my Vitamix). Mash in the remaining ingredients (except pecans) until completely smooth. Decorate the top with pecans and bake for 20 - 25 minutes until the top is lightly browned. If prepared in advance and refrigerated, increase the baking time by 5-10 minutes.
3 large sweet potatoes, quartered
1t grated fresh ginger (I forgot to add this)
1/2t cinnamon
1/4t nutmeg
1/8t salt
2T orange juice (I used the juice from 2 oranges)
2T molasses
3/4c yogurt cheese
1/4c pecan halves
Preheat oven to 350 and bake potatoes until soft. When they are cool enough to handle, remove the skinds and mash until completely smooth (I blended all of the ingredients in my Vitamix). Mash in the remaining ingredients (except pecans) until completely smooth. Decorate the top with pecans and bake for 20 - 25 minutes until the top is lightly browned. If prepared in advance and refrigerated, increase the baking time by 5-10 minutes.
Sunday, October 3, 2010
A good thing coming to an end?
Every few weeks I try to spend an afternoon cooking and freezing. It makes those chaotic weekday evenings so much easier when I can pull a home made dinner out of the freezer and just warm it up. As it happens, one of my favorite things to do is to find new recipes and experiment. What tastes good? How can I make a recipe healthier? Will the kids actually eat it? Today was one of those wet, crisp, Autumn days that was perfect for doing just that...cooking. Outside of a trip to the gym this morning, and a bit of work while the kiddos were napping, I spent the day either in the kitchen or the grocery store. I made two types of home made granola bars (the jury is still out whether the recipes are blog worthy), my raw brownies (a family favorite, and probably one of the most nutritious items I serve) and home made veggie burgers. My 4 year old was her typical picky self. She asked me twice to read her the ingredients of everything in the granola bars and was skeptical when I assured her that no, the green bits in the granola bar was pumpkin seeds and not spinach (yeah, she's on to me). One passed her initial taste test (yet to be seen whether it comes home uneaten in the lunch box) and she turned the other down, despite approving of all the ingredients. She tasted everything at dinner (which is all we ask) and didn't like any of it so ended up eating the bun, the slice of tomato on the burger and the kiwi. I think a few bites of burger made it into her but only because she was famished. The only real surprise was she didn't like the acorn squash which was drizzled with butter, cinnamon and I even caved and sprinkled with some brown sugar. What I found shocking was the baby (who really isn't a baby anymore considering she will be 2 in a couple months) turned down everything (except the tomato, bun and kiwi) claiming, "I no like it." This is a kid who happily sucks down kale and spirulina smoothies, so I have to say her dissing the sugar sprinkled squash came as a huge surprise, especially considering I KNOW she was hungry. Needless to say, I think I see the writing on the wall....the picky stage is coming. The good news is I've been down this road before and I know that patience, persistance and time will persevere. Not that is makes it any easier. Not even for me.
Sunday, September 26, 2010
Kale Chips
Ideally, you would make kale chips in a dehydrator to preserve all the nutrients. That said, you don't need a dehydrator to reap the benefits of kale. For those of you without access to an Excalibur, try putting them on a baking sheet in your oven for an hour at 200 degrees. Check them periodically and adjust the time until they are crisp. If you are using a dehydrator, spread them on dehydrator trays and dehydrate at 115 degrees for about 8 hours. I like to make them in the evening and put them in my dehydrator right before bed so that they are done in the morning when we wake up. My daughter brings these to school in her lunch box and claims that all her friends ask to try them!
2 large bunches of kale
1/2-3/4 cup tahini
1/4 cup tamari or shoyu
1/4 cup apple cider vinegar
1/2 cup water
1-2 cloves garlic
juice of one lemon
pinch of sea salt
2 tablespoons nutritional yeast
handful of herbs (I prefer parsley)
Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl. Combine all other ingredients in a blender until smooth. Combine mixture with the kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce. Dehydrate/bake according to directions above. BONUS: Whatever doesn't fit onto your trays is a super yummy salad!
2 large bunches of kale
1/2-3/4 cup tahini
1/4 cup tamari or shoyu
1/4 cup apple cider vinegar
1/2 cup water
1-2 cloves garlic
juice of one lemon
pinch of sea salt
2 tablespoons nutritional yeast
handful of herbs (I prefer parsley)
Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl. Combine all other ingredients in a blender until smooth. Combine mixture with the kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce. Dehydrate/bake according to directions above. BONUS: Whatever doesn't fit onto your trays is a super yummy salad!
Carrot and Oatmeal Cookies
I have to admit, the first time I tried these, I wasn't particularly impressed. Since then, I've tweaked the recipe a bit (and probably gotten used to having carrots in my cookies). Be patient with these. They might just grow on you.
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped brazil nuts
1 cup shredded carrots
dash of vanilla bean
1/4 cup real maple syrup, room temperature
1/4 cup agave syrup
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies. I prefer to keep them in the freezer and snack on them frozen.
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped brazil nuts
1 cup shredded carrots
dash of vanilla bean
1/4 cup real maple syrup, room temperature
1/4 cup agave syrup
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies. I prefer to keep them in the freezer and snack on them frozen.
Katrina's Spinach and Kale Souffle
Spinach Souffle
1 tbsp grated asiago
6 cups packed spinach & kale leaves
4 ½ tbsp butter
2 tsp minced shallot
¼ cup quinoa gluten free flour
¼ tsp freshly grated nutmeg
1 cup whole milk
4 whole eggs, separated, plus 2 egg whites, at room temperature
Preheat oven to 375 f. Butter bottom and sides of a 1 quart soufflé dish. Sprinkle bottom with cheese, then turn dish on its side, tapping and turning to coat all sides with cheese, set aside.
In a large saucepan over high heat, bring 4 cups water to a boil. Add spinach, reduce heat to medium, and cook until spinach is wilted but still bright green, about 4 minutes. Remove to a colander and rinse under cold running water, and chop coarsely. In a frying pan over medium high heat, melt 1 tbsp butter. When it foams, add shallot and cook, stirring, until translucent, about 1 minute. Add spinach and cook, stirring, until it glistens, about 2 minutes. Set aside.
In a medium saucepan over medium high heat, melt 3 ½ tbsp butter. When it foams, remove from heat and whisk in flour, 1 tsp salt, and ¼ tsp pepper. Return to medium high heat and add milk slowly, whisking constantly. Cook, whisking occasionally, until taste of flour is gone and sauce is thickened and smooth, about 5 minutes. Remove from heat and let cool for 2 - 3 minutes.
In a bowl, using an electric mixer or a whisk, beat 6 egg whites until stiff peaks form when beater or whisk is lifted. In another bowl, beat 4 egg yolks until creamy.
Whisk egg yolks into cooled white sauce until well blended. Stir in spinach mixture. Stir about 3 tbsp egg whites into spinach mixture to lighten it. Then use a spatula to gently fold in remaining egg whites just until no white streaks remain. Scrape into prepared soufflé dish.
Bake until top has puffed and is golden brown, about 40 minutes. Serve hot, directly from dish.
1 tbsp grated asiago
6 cups packed spinach & kale leaves
4 ½ tbsp butter
2 tsp minced shallot
¼ cup quinoa gluten free flour
¼ tsp freshly grated nutmeg
1 cup whole milk
4 whole eggs, separated, plus 2 egg whites, at room temperature
Preheat oven to 375 f. Butter bottom and sides of a 1 quart soufflé dish. Sprinkle bottom with cheese, then turn dish on its side, tapping and turning to coat all sides with cheese, set aside.
In a large saucepan over high heat, bring 4 cups water to a boil. Add spinach, reduce heat to medium, and cook until spinach is wilted but still bright green, about 4 minutes. Remove to a colander and rinse under cold running water, and chop coarsely. In a frying pan over medium high heat, melt 1 tbsp butter. When it foams, add shallot and cook, stirring, until translucent, about 1 minute. Add spinach and cook, stirring, until it glistens, about 2 minutes. Set aside.
In a medium saucepan over medium high heat, melt 3 ½ tbsp butter. When it foams, remove from heat and whisk in flour, 1 tsp salt, and ¼ tsp pepper. Return to medium high heat and add milk slowly, whisking constantly. Cook, whisking occasionally, until taste of flour is gone and sauce is thickened and smooth, about 5 minutes. Remove from heat and let cool for 2 - 3 minutes.
In a bowl, using an electric mixer or a whisk, beat 6 egg whites until stiff peaks form when beater or whisk is lifted. In another bowl, beat 4 egg yolks until creamy.
Whisk egg yolks into cooled white sauce until well blended. Stir in spinach mixture. Stir about 3 tbsp egg whites into spinach mixture to lighten it. Then use a spatula to gently fold in remaining egg whites just until no white streaks remain. Scrape into prepared soufflé dish.
Bake until top has puffed and is golden brown, about 40 minutes. Serve hot, directly from dish.
Pumpkin Pancakes
Pumpkin Pancakes
2 cups whole wheat or spelt flour
3 Tbsp. molasses
2 tsp. baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cups milk (almond milk works great)
1 cup canned pumpkin puree (pure pumpkin)
1 egg
2 Tbsp walnut or coconut oil
2 Tbsp vinegar
Mix the wet ingredients and stir. Combine the dry ingredients and stir into the wet just until combined. Make as normal pancakes.
These are AMAZING. I make the full recipe (I sometimes add a tiny bit more milk before cooking the last batch as the batter tends to thicken up as it sits), which makes 12 large pancakes, then I freeze leftovers.
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2 cups whole wheat or spelt flour
3 Tbsp. molasses
2 tsp. baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cups milk (almond milk works great)
1 cup canned pumpkin puree (pure pumpkin)
1 egg
2 Tbsp walnut or coconut oil
2 Tbsp vinegar
Mix the wet ingredients and stir. Combine the dry ingredients and stir into the wet just until combined. Make as normal pancakes.
These are AMAZING. I make the full recipe (I sometimes add a tiny bit more milk before cooking the last batch as the batter tends to thicken up as it sits), which makes 12 large pancakes, then I freeze leftovers.
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Katrina's Ginger Garlic Fish
I have to give props to Katrina for this recipe. It is AMAZING and not nearly as hard as it sounds. Easy to prep ahead and then just heat and serve.
Ginger-Garlic Fish in Parchment
3 tblspns Honey
2 tblspns rice wine vinegar
3 tblspns tamari
1 bunch scallions, roots trimmed, cut into 3-inch pieces on an angle
¾ lb shiitake mushrooms, stemmed and sliced
3 – 4 inches of fresh ginger root, peeled and thinly sliced
4 large garlic cloves, peeled and thinly sliced
4 sea bass fillets (I usually ask what they recommend as a substitute for sea bass - something lower in mercury)
Black pepper
Preheat oven to 375
Rip off 4 pieces of parchment about 12 inches long to form packets. In a small bowl combine the honey, vinegar, and tamari.
Place a piece of parchment in a shallow baking dish for stability, then stack one quarter of the scallions and shiitakes in the center of the paper. Layer with slices of ginger and garlic and top with a fish fillet. Season with pepper, then bring the parchment together over the fish and fold the top down twice to seal. Roll in the sides to form a sealed pouch. Repeat with the remaining ingredients. Arrange the parchment pouches on a baking sheet and roast for 12 – 14 minutes.
Ginger-Garlic Fish in Parchment
3 tblspns Honey
2 tblspns rice wine vinegar
3 tblspns tamari
1 bunch scallions, roots trimmed, cut into 3-inch pieces on an angle
¾ lb shiitake mushrooms, stemmed and sliced
3 – 4 inches of fresh ginger root, peeled and thinly sliced
4 large garlic cloves, peeled and thinly sliced
4 sea bass fillets (I usually ask what they recommend as a substitute for sea bass - something lower in mercury)
Black pepper
Preheat oven to 375
Rip off 4 pieces of parchment about 12 inches long to form packets. In a small bowl combine the honey, vinegar, and tamari.
Place a piece of parchment in a shallow baking dish for stability, then stack one quarter of the scallions and shiitakes in the center of the paper. Layer with slices of ginger and garlic and top with a fish fillet. Season with pepper, then bring the parchment together over the fish and fold the top down twice to seal. Roll in the sides to form a sealed pouch. Repeat with the remaining ingredients. Arrange the parchment pouches on a baking sheet and roast for 12 – 14 minutes.
Homemade Pizza with Salad
DOUGH:
1 tsp light brown sugar
½ .25oz pkg dry yeast
3/4c whole wheat pastry flour
1/3c all purpose flour
1T flax meal or ground flaxseed
2t olive oil plus more for oiling bowl and skillet
3/4t salt
PIZZA TOPPING
2T olive oil
3 garlic cloves, minced
8c loosely packed kale
1c sliced mushrooms
2T Neufchatel cheese
1c crumbled feta
12 cherry tomatoes, halved
2T chopped fresh oregano or basil
To make dough: dissolve brown sugar in 1/2c warm water in large bowl. Stir in yeast, and let stand 5 minutes or until liquid is cloudy and bubbly. Stir in whole wheat flour, ¼ c all purpose flour, flax, oil and salt. Oil separate bowl and turn dough in oil to coat. Cover and let rise in warm spot until dough doubles in size, about 45minutes.
To make topping: heat oil in large pan over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover and cook, stirring occasionally, 15 minutes or until kale is softened. Add mushrooms, cook 7-10 minutes more or until liquid has evaporated. Remove from heat. Stir in Neufchatel.
Preheat oven to 475. oil bottom and sides of 12 inch cast iron skillet. Pat and stretch dough with floured hands over bottom and up sides of skillet. Let dough rest 5 minutes. Spead kale mixture on dough. Scatter feta cheese, tomatoes and oregano on top. Place skillet directly on bottom of oven and bake 15 minutes. Remove carefully and let stand 5 minutes before serving.
SALAD:
2 t olive oil
1 large shallot, finely chopped
¼ c balsamic vinegar
2 T honey
12 cups mesclun salad mix
1 pink lady apple, thinly sliced
3 oz goat cheese, crumbled
1 c pomegranate seeds
Warm oil in small skillet over low heat. Add shallot and sauté 4 minutes, or until soft. Remove from heat and stir in balsamic vinegar and honey. Season with salt and pepper to taste.
Combine mesclun mix and apple in large salad bowl. Drizzle with half of dressing and toss to coat. Divide among plates and top with goat cheese, pomegranate seeds and remaining dressing.
1 tsp light brown sugar
½ .25oz pkg dry yeast
3/4c whole wheat pastry flour
1/3c all purpose flour
1T flax meal or ground flaxseed
2t olive oil plus more for oiling bowl and skillet
3/4t salt
PIZZA TOPPING
2T olive oil
3 garlic cloves, minced
8c loosely packed kale
1c sliced mushrooms
2T Neufchatel cheese
1c crumbled feta
12 cherry tomatoes, halved
2T chopped fresh oregano or basil
To make dough: dissolve brown sugar in 1/2c warm water in large bowl. Stir in yeast, and let stand 5 minutes or until liquid is cloudy and bubbly. Stir in whole wheat flour, ¼ c all purpose flour, flax, oil and salt. Oil separate bowl and turn dough in oil to coat. Cover and let rise in warm spot until dough doubles in size, about 45minutes.
To make topping: heat oil in large pan over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover and cook, stirring occasionally, 15 minutes or until kale is softened. Add mushrooms, cook 7-10 minutes more or until liquid has evaporated. Remove from heat. Stir in Neufchatel.
Preheat oven to 475. oil bottom and sides of 12 inch cast iron skillet. Pat and stretch dough with floured hands over bottom and up sides of skillet. Let dough rest 5 minutes. Spead kale mixture on dough. Scatter feta cheese, tomatoes and oregano on top. Place skillet directly on bottom of oven and bake 15 minutes. Remove carefully and let stand 5 minutes before serving.
SALAD:
2 t olive oil
1 large shallot, finely chopped
¼ c balsamic vinegar
2 T honey
12 cups mesclun salad mix
1 pink lady apple, thinly sliced
3 oz goat cheese, crumbled
1 c pomegranate seeds
Warm oil in small skillet over low heat. Add shallot and sauté 4 minutes, or until soft. Remove from heat and stir in balsamic vinegar and honey. Season with salt and pepper to taste.
Combine mesclun mix and apple in large salad bowl. Drizzle with half of dressing and toss to coat. Divide among plates and top with goat cheese, pomegranate seeds and remaining dressing.
Turkey Burgers and Sweet Potato Fries
Turkey Burgers
¾ lb lean, ground turkey breast
1 ½ t oil
1 ½ T minced shallots
1 T ground flaxseed
1 T whole wheat flour
1 T minced, fresh, flat leaf parsley
1 large egg whites
Fresh ground pepper to taste
Mix together and cook as you would any other turkey burger. Great topped with fresh guac.
Sweet Potato Fries
1 t chili powder
1 t cumin
1 t paprika
1 t kosher salt (I always cook with sea salt)
Fresh ground pepper to taste
Sprinkle over fresh cut sweet potato fries (they have pre cut bags in the veggie section at Trader joes). Bake at 400 for 35 minutes. Turn fries once about halfway through.
¾ lb lean, ground turkey breast
1 ½ t oil
1 ½ T minced shallots
1 T ground flaxseed
1 T whole wheat flour
1 T minced, fresh, flat leaf parsley
1 large egg whites
Fresh ground pepper to taste
Mix together and cook as you would any other turkey burger. Great topped with fresh guac.
Sweet Potato Fries
1 t chili powder
1 t cumin
1 t paprika
1 t kosher salt (I always cook with sea salt)
Fresh ground pepper to taste
Sprinkle over fresh cut sweet potato fries (they have pre cut bags in the veggie section at Trader joes). Bake at 400 for 35 minutes. Turn fries once about halfway through.
Thursday, September 23, 2010
More recipes coming soon!
I know I haven't posted much lately. We've had a lot of computer issues and we've been outside a lot. I have so many new recipes (like pumpkin pancakes, more kale chips and carrot oatmeal cookies) I am excited to share with you so please check back soon!
Monday, August 2, 2010
Not Just Kale
I am so excited I think I might explode! My business is almost official. Well, I have a business name, a professional email address, and a website. Stay tuned for an official launch, but here is a sneak peak for all 10 of you that follow me. :)
www.notjustkale.com
www.notjustkale.com
Shannon's Superfood Brownie Bites
Sorry I haven't been posting much lately. I've been busy with school and trying to get my business ready to go so I can take clients in the next month. I am so excited I am bursting at the seams. It really feels like a dream come true.
Anyway, a fellow student gave me her recipe for these AMAZING treats. My kids absolutely adore them and even my Dad (who thinks much of what I eat makes me wierd) said they were really good. Unfortunately, they are pretty caloric and fattening...so while they are excellent for active kids' brain development, they aren't so wonderful for Mommy who could still stand to lose a few pounds (I am talking about myself). Consider yourself forewarned.
1 cup almonds
1/4 cup cacao powder
1/4 cup raw honey
1/3 cup hemp seeds
1 T raw shredded coconut
2 T chia seeds
1 T maca powder
2 T coconut oil
1 small pinch of vanilla extract (I used crushed vanilla seed, but realize that is an ingredient most don't have on hand)
1 small pinch of Himalayan sea salt
Place the almonds in your food processor and process until finely ground. Add the cacao & salt and blend again. Pour in the honey, hemp, oil and vanilla and process until it is all combined and sticking together. Roll into balls with your hands. Roll the finished bites in your favorite "powder". I have been using cacao nibs but hemp seeds, coconut flour or cacao powder would all work. Refridgerate or freeze for storage. Serve cold from the fridge.
Enjoy! My little one begs for them. She's only 19 months so she says, "TREAT! Balls! Treat!! Ball. CHOC!" Cute.
ETA: For those of you worried about hemp seed, here is an article. Not only is it completely free of THC, it is a superfood.
http://www.boulderweekly.com/article-2454-hemp-is-not-pot-itrss-a-superfood_.html
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Anyway, a fellow student gave me her recipe for these AMAZING treats. My kids absolutely adore them and even my Dad (who thinks much of what I eat makes me wierd) said they were really good. Unfortunately, they are pretty caloric and fattening...so while they are excellent for active kids' brain development, they aren't so wonderful for Mommy who could still stand to lose a few pounds (I am talking about myself). Consider yourself forewarned.
1 cup almonds
1/4 cup cacao powder
1/4 cup raw honey
1/3 cup hemp seeds
1 T raw shredded coconut
2 T chia seeds
1 T maca powder
2 T coconut oil
1 small pinch of vanilla extract (I used crushed vanilla seed, but realize that is an ingredient most don't have on hand)
1 small pinch of Himalayan sea salt
Place the almonds in your food processor and process until finely ground. Add the cacao & salt and blend again. Pour in the honey, hemp, oil and vanilla and process until it is all combined and sticking together. Roll into balls with your hands. Roll the finished bites in your favorite "powder". I have been using cacao nibs but hemp seeds, coconut flour or cacao powder would all work. Refridgerate or freeze for storage. Serve cold from the fridge.
Enjoy! My little one begs for them. She's only 19 months so she says, "TREAT! Balls! Treat!! Ball. CHOC!" Cute.
ETA: For those of you worried about hemp seed, here is an article. Not only is it completely free of THC, it is a superfood.
http://www.boulderweekly.com/article-2454-hemp-is-not-pot-itrss-a-superfood_.html
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Wednesday, July 14, 2010
Mung Beans
I love my local health foods store. Lately, it has really amped up its raw foods section so I've been trying quite a few new "raw" items. On the recommendation of someone that works there, I bought a package of sprouted mung beans. Last night I soaked the mung beans and made a huge pot of brown rice. Tonight, after playgroup, I had less than ten minutes to come up with a way to make these two things enticing enough for the family to eat them. I think I did a pretty good job (this time) considering all four members of my family ate their entire meal.
1 package sprouted mung beans (I soaked, but you could cook according to package)
Cooked brown rice (I am guessing I used 3 cups)
1/2 cup sesame oil (I used half plain sesame and the other toasted)
aprox. 1/3 cup tamari
aprox 2-3 T honey
gomasio to taste
All I did was throw everything in a pot on the stovetop and heat just until it was easy to stir and warm. It was SO easy. I served with watermelon and steamed broccoli on the side.
1 package sprouted mung beans (I soaked, but you could cook according to package)
Cooked brown rice (I am guessing I used 3 cups)
1/2 cup sesame oil (I used half plain sesame and the other toasted)
aprox. 1/3 cup tamari
aprox 2-3 T honey
gomasio to taste
All I did was throw everything in a pot on the stovetop and heat just until it was easy to stir and warm. It was SO easy. I served with watermelon and steamed broccoli on the side.
Friday, July 9, 2010
An important read
I hope I can make this link work because this is an important read. Maybe some medical professionals will actually wake up.
http://www.huffingtonpost.com/t-colin-campbell/its-time-for-an-nih-insti_b_637080.html
http://www.huffingtonpost.com/t-colin-campbell/its-time-for-an-nih-insti_b_637080.html
Thursday, July 8, 2010
Dinner Dud
I'm not a chef but I like to believe I am a decent cook. I can tweak the heck out of a recipe and come up with something fabulous but I'm not particularly gifted in the "look in the fridge, see what is there and come up with an edible meal" category. I'd like to be in that category. The last few meals I made up on the fly were pretty good and, well, I think I became a bit overconfident. I've been experimenting with whole grains lately and last week I made some millet. I think I got millet and kamut confused because it wasn't what I thought it was going to be. I even took the time to make my own mineral broth so the millet was super nutritious. Well, fast forward almost a full week to tonight. I had pulled some yellow squash and zucchini out of the garden (neither of which are a family favorite...don't ask why I bothered to plant them) and decided to saute those and serve with the millet. Not my best meal under the best conditions, but the kids were hungry and I was in a hurry. I pull the millet out of the back of the fridge and it is hard as a rock. I know it isn't really edible (even I didn't really want to eat it) but I'm stuck without a back up plan so I give the kids some song and dance about it being sort of like a cracker (talk about a stretch). Poor things are so hungry they actually try it. We finally get to the table and my 19 month old pick up the CHUNK (no exaggeration) of millet and says, "Rock." I feel awful. They are so hungry and bless my four-year-old...she is actually choking some down. Anyway, we ended up having those chocolate muffins (with cacao and zucchini) for dinner tonight. That and some fruit. At least there was some nutrition in the muffins and the kids were thrilled. Talk about a dinner dud. What can I say...nobody is perfect.
Tuesday, July 6, 2010
An evening rant
I love the advantage I'm giving my kids. I know they are healthier than most other kids their age. That's really all I care about. I'm not talkin' about colds. They certainly have their fair share of those. I'm talking about heart disease. Diabetes. ADD. CANCER.
My Mom tells me she gave up on trying to avoid cancer in the 1970's when she heard that babies were getting cancer from breastmilk. Well, those babies were getting the toxins their parents were ingesting. To some extent, it all feels avoidable to me. Our immune systems live in our digestive tract. With proper nutrition, a healthy digestive tract is achieved and maintained and our immune system is able to do its job and fight off the cancer that is inevitably put into our body. Of course, I'm not saying it's easy (or bullet proof). I work hard. I have to think for myself (lord knows our government isn't on board with this way of thinking yet...and most doctors are just managing pharmaceuticals...they don't know a damn thing about nutrition) and I have to argue with people (including the hubs) over why "just a little bit" of this crap or that crap isn't going to hurt them. Really? Do you KNOW that for sure? Because I'm not willing to put my kids' health on the line to test your theory and I'm sure as hell not willing to jeapordize their health and well being because it is more convenient to run through the drive through at McDonald's than it is to take 5 minutes and slap some almond butter and honey on a couple slices of bread ahead of time. I'm know I'm ranting a bit here. I'm frustrated. I'm tired of being the minority. Anyway, read this book. Maybe you'll come on over to my side. I could use a little company over here.
http://www.amazon.com/Disease-Proof-Your-Child-Feeding-Right/product-reviews/0312338082/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1
My Mom tells me she gave up on trying to avoid cancer in the 1970's when she heard that babies were getting cancer from breastmilk. Well, those babies were getting the toxins their parents were ingesting. To some extent, it all feels avoidable to me. Our immune systems live in our digestive tract. With proper nutrition, a healthy digestive tract is achieved and maintained and our immune system is able to do its job and fight off the cancer that is inevitably put into our body. Of course, I'm not saying it's easy (or bullet proof). I work hard. I have to think for myself (lord knows our government isn't on board with this way of thinking yet...and most doctors are just managing pharmaceuticals...they don't know a damn thing about nutrition) and I have to argue with people (including the hubs) over why "just a little bit" of this crap or that crap isn't going to hurt them. Really? Do you KNOW that for sure? Because I'm not willing to put my kids' health on the line to test your theory and I'm sure as hell not willing to jeapordize their health and well being because it is more convenient to run through the drive through at McDonald's than it is to take 5 minutes and slap some almond butter and honey on a couple slices of bread ahead of time. I'm know I'm ranting a bit here. I'm frustrated. I'm tired of being the minority. Anyway, read this book. Maybe you'll come on over to my side. I could use a little company over here.
http://www.amazon.com/Disease-Proof-Your-Child-Feeding-Right/product-reviews/0312338082/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1
Saturday, July 3, 2010
Chocolate Muffins
Holy cow, I'm pooped. The kids were off celebrating independence day elsewhere, so I decided to take the time to load up on healthy snacks and meals for our deep freeze. I literally stood and cooked for at least 6 hours. Anyway, I had to share this with you as I think any kid would eat them. I mean, what's not to like about moist chocolate? And, yes, for my naysayers out there (just in case you ever find yourself actually reading my blog)...you know who you are...the ones that talk behind my back saying my kids are so deprived because I don't give them goldfish and candy....they do get chocolate muffins...and even though they don't have sugar and still have a veggie in them...I assure you they are quite tasty. Pllpht.
1 1/2 cups molasses (you can use brown sugar if you prefer)
1/4 cup melted pastured butter
3/4 cup coconut oil
3 pastured eggs
1 t vanilla
1/2 c buttermilk
2 c FINELY grated zucchini (if you grate it too big you'll have visible strings of zucchini)
1 c cacao chips
2 c unbleached white whole wheat flour
1 c cacao powder (don't sub something else for this)
1/2 t salt
2 t baking soda
1 t allspice
1/2 t cinnamon
Pre-heat oven to 350. Lightly grease large muffin pans.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Don't overcook them or you will lose all the moist goodness.
Tweet
1 1/2 cups molasses (you can use brown sugar if you prefer)
1/4 cup melted pastured butter
3/4 cup coconut oil
3 pastured eggs
1 t vanilla
1/2 c buttermilk
2 c FINELY grated zucchini (if you grate it too big you'll have visible strings of zucchini)
1 c cacao chips
2 c unbleached white whole wheat flour
1 c cacao powder (don't sub something else for this)
1/2 t salt
2 t baking soda
1 t allspice
1/2 t cinnamon
Pre-heat oven to 350. Lightly grease large muffin pans.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Don't overcook them or you will lose all the moist goodness.
Tweet
Magic Mineral Broth
My obsession with broth began last fall after I got up close and personal to the magic it provides. I had a nasty case of swine flu and the only thing I could ingest was broth. I'm not kidding when I say it made me feel better immediately.
On my last visit to Dr. Razi, I asked her how I could get more vegetables into my kids. The older one is willing to eat them, but often it feels like a battle. Or, frankly, I'm busy and just don't get to offering vegetables as often as I'd like. She suggested making my own vegetable broth and then using the broth to cook things. Brillant! Why didn't I think of this? This particular recipe comes from a cancer cookbook. I made it this afternoon and it is wonderful. Very mild, very easy (I went to the pool while I had it on the stove all afternoon) with just a twinge of sweetness. I drank a couple cups of it straight like you would a hot tea and plan to cook some millet with it tomorrow. I think I'll freeze the rest.
6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, skin on and cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
5 unpeeled cloves of garlic, halved
1/2 bunch fresh flat-leaf parsley
4 medium red potatoes with skins on, quartered
2 sweet potatoes with skins on, quartered
1 garnet yam with skin on, quartered
1 strip of kombu
2 bay leaves
12 whole black peppercorns
4 whole allspice or juniper berries
1 T sea salt
Rinse all veggies, including the kombu. In a 12-qt stockpot, combine all ingredients, except the salt. Fill pot to 2" below the rim with water, cover, and bring to a boil. Remove the lid, decrease heat to low and let simmer for at least 2 hours. As water evaporates, you may add more. Simmer until full richness of vegetables can be tasted. Add salt and stir. Strain the stock. Bring to room temp before refrigerating or freezing.
On my last visit to Dr. Razi, I asked her how I could get more vegetables into my kids. The older one is willing to eat them, but often it feels like a battle. Or, frankly, I'm busy and just don't get to offering vegetables as often as I'd like. She suggested making my own vegetable broth and then using the broth to cook things. Brillant! Why didn't I think of this? This particular recipe comes from a cancer cookbook. I made it this afternoon and it is wonderful. Very mild, very easy (I went to the pool while I had it on the stove all afternoon) with just a twinge of sweetness. I drank a couple cups of it straight like you would a hot tea and plan to cook some millet with it tomorrow. I think I'll freeze the rest.
6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, skin on and cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
5 unpeeled cloves of garlic, halved
1/2 bunch fresh flat-leaf parsley
4 medium red potatoes with skins on, quartered
2 sweet potatoes with skins on, quartered
1 garnet yam with skin on, quartered
1 strip of kombu
2 bay leaves
12 whole black peppercorns
4 whole allspice or juniper berries
1 T sea salt
Rinse all veggies, including the kombu. In a 12-qt stockpot, combine all ingredients, except the salt. Fill pot to 2" below the rim with water, cover, and bring to a boil. Remove the lid, decrease heat to low and let simmer for at least 2 hours. As water evaporates, you may add more. Simmer until full richness of vegetables can be tasted. Add salt and stir. Strain the stock. Bring to room temp before refrigerating or freezing.
Tuesday, June 29, 2010
Rice Pudding
I have to preface this post by telling you I am obsessed with rice pudding. I try to keep myself in check, but at my worst I've been known to polish off a pretty good size tub (or two) of Kozy Shack (sp?) rice pudding. I don't know what they put in that stuff (sugar?!?) but it is like crack for me. I am simply not capable of having a spoon, or even a bowl for that matter. Nope. I eat the whole thing, feel sick and then turn around and go for more as soon as the stomach ache is gone. So, finding a HEALTHY rice pudding recipe is huge for me. This one happens to be courtesy of IIN so it is dairy and sugar free. Don't let that scare you from trying it. While it is no comparison to Kozy Shack, the almost-four-year-old AND the hubs declared it a winner. The almost-four-year-old was quite surprised to hear it was healthy (not sure what that says about my cooking since she seemed shocked the healthy and yummy went together).
1.5 c left over brown rice (already cooked)
1 c milk (I chose to use coconut milk but you could use whole milk, rice milk, almond, milk, etc.)
1/4 c raisins (I left this out as I'm a raisin-hater)
2 T maple syrup (I am curious what molasses would do)
1 t vanilla
2 T dried shredded coconut
1 T tahini
Combine all ingredients and heat on stovetop until most of the liquid is absorbed, mixture is creamy and tahini is mixed through. Sprinkle with cinnamon and agave syrup and let cool in fridge.
1.5 c left over brown rice (already cooked)
1 c milk (I chose to use coconut milk but you could use whole milk, rice milk, almond, milk, etc.)
1/4 c raisins (I left this out as I'm a raisin-hater)
2 T maple syrup (I am curious what molasses would do)
1 t vanilla
2 T dried shredded coconut
1 T tahini
Combine all ingredients and heat on stovetop until most of the liquid is absorbed, mixture is creamy and tahini is mixed through. Sprinkle with cinnamon and agave syrup and let cool in fridge.
Sunday, June 6, 2010
There are no words for the despair and for the anger I feel when I think about why this video was created. I cannot comprehend how so many people stick their heads in the sand when it comes to the SAFETY and the WELL BEING of their own children. So come on all you mama bears, stand up! Watch this and then stand up!
http://awakeupstory.healthychild.org/thankyou.html
http://awakeupstory.healthychild.org/thankyou.html
Saturday, May 29, 2010
Food Ideas
It's amazing how much more time I spend blogging now that I am back in school. Procrastination hasn't changed much since college. Though, somehow, considering the business I plan on opening, I feel like blogging it still somehow productive. Maybe that is just the story I am telling myself. Anyhoo, that last post about food inspired me to write another. I know I am always on the look out for new foods to give the kids. Let's face it, food is pretty much my life. I'm cooking 3 meals a day pretty much 5 days a week. I get bored. I need new ideas. So here is another list of things I currently serve my kids. I am sure some of you will think you need to call social services on me. No to worry, my kids are allowed to eat what I consider "junk" food at parties and at school (kills me it is actually served there as a snack -- but that is another post). I feel like I need to defend myself and let you know that I'm not force feeding my kids anything. There are tons of things I make that are refused and nobody is sitting in a time-out until they eat. Though, I will say, they've never had fast food and probably don't know what McDonalds is, or an Oreo. I am sure that will change shortly as the older one hits elementary soon. In the meantime, this is what my kids eat and I'm damn proud of it. As I think of more things, I will try and remember to come back and add to the list.
bok choy
kale
parsley
ginger
chard
brown rice
coconut water
rice milk
hemp milk
tahini
strawberries
cherries
raisins
beets
goat cheese
black sesame crackers
red meat
black beans
kidney beans
garbanzo beans
olives
heart of palm
onion
molasses
gomasio
kelp
nutritional yeast
dulse flakes
walnuts
almond butter
tomato
cantaloupe
soba noodles
sesame sticks
tangerines
pears
apples
parsnip
fennel
kombucha
Oat bran
chia seeds
hemp seeds
bee pollen
cod liver oil
pomegranite
Quinoa
pistachios
cashews
fermented pickles
raw kefir
Millet
Kamut
Tweet
bok choy
kale
parsley
ginger
chard
brown rice
coconut water
rice milk
hemp milk
tahini
strawberries
cherries
raisins
beets
goat cheese
black sesame crackers
red meat
black beans
kidney beans
garbanzo beans
olives
heart of palm
onion
molasses
gomasio
kelp
nutritional yeast
dulse flakes
walnuts
almond butter
tomato
cantaloupe
soba noodles
sesame sticks
tangerines
pears
apples
parsnip
fennel
kombucha
Oat bran
chia seeds
hemp seeds
bee pollen
cod liver oil
pomegranite
Quinoa
pistachios
cashews
fermented pickles
raw kefir
Millet
Kamut
Tweet
Baby Food and First Foods
I had the following list of foods on my fridge for the past few months. I need to throw it out. Or, maybe, I should put it in A's baby book? Regardless, I don't need it on the fridge anymore but I thought I would share it with you guys. It is a list of foods that my youngest was introduced to her first 12 months. I think everything on the list are things she ate on a fairly regular basis. Reading it over now, it is interesting to see what foods have fallen off the list (some because I've gotten lazier with my cooking and introduction of new foods and some because she is finally starting to get a bit pickier). Anyway, remember when introducing new foods, it takes NUMEROUS introductions. Remember the first time you tried beer, or wine? It's an acquired taste. Most of us probably worked pretty darn hard to learn to enjoy a cocktail...we should work equally as hard to get our kids to enjoy healthy, non-processed foods, too. Just because they throw it on the floor the first 8 times you offer it to them does not mean you should give up.
avocado
chicken
eggs
tofu
mushrooms
turkey
quinoa
oatmeal
broccoli
kiwi
garlic
scallion
flax
squash
sweet potato
rasberry
mango
banana
spinach
carrots
watermelon
eggplant
salmon
cod
tilapia
papaya
blueberries
carrots
seed bread (Whole Foods)
sunbutter
hummus
pumpkin
sheep yogurt
apricots
zucchini
cucumber
avocado
chicken
eggs
tofu
mushrooms
turkey
quinoa
oatmeal
broccoli
kiwi
garlic
scallion
flax
squash
sweet potato
rasberry
mango
banana
spinach
carrots
watermelon
eggplant
salmon
cod
tilapia
papaya
blueberries
carrots
seed bread (Whole Foods)
sunbutter
hummus
pumpkin
sheep yogurt
apricots
zucchini
cucumber
Monday, May 24, 2010
Rice Cereal
I thought about not writing this post because I honestly don't want to offend anyone. But if I can't blog about what's on my mind then what's the point, right? So if you are a baby-rice-cereal-feeding-lover then please feel free to a) skip this post or b) accept my apologies as we are about to disagree.
Ironically, I talked to two of my close friends today about rice cereal. For one reason or the other, they were both going to start giving it to their baby. After my initial mini-anxiety-attack ended, I went into comforting-wild-research mode. What can I say, the subject fascinates me and I just have such a hard time with the state of food and nutrition in the American culture. It amazes me that doctors actually recommend rice cereal to infants. Do people (not obsessed with nutrition) know the difference between brown and white rice? Probably not. I certainly didn't until I started going to school for this stuff. The most common super market brand of rice cereal is straight up white rice. No nutritional value whatsoever. And, even though it may not say sugar on the label, it has to do with the glycemic value and how your body metabolizes the rice. That said, people seem to believe rice cereal is the correct "first food" for an infant and it seems I am in the minority for not agreeing. The reality is most pediatricians recommend rice cereal so I've decided to share a bit of my research and then I am not going to think about it anymore (unless, of course, someone reading this decides they want their baby to be one of my clients).
Below is one recipe I found for a make-your-own. I am sure there are plenty of others available. I don't think this one is better than another, I am just trying to make it easy for some of you out there in cyberspace.
HOME MADE RICE CEREAL
3 cups of organic, brown rice, cooked according to package directions (stay away from anything "enriched" as it's possible that may contain gluten).
12 ounces breast milk, water, or infant formula
Directions
Place the COOKED brown rice in a blender with the breast milk/water/formula. Puree until completely smooth – you cannot make this cereal too smooth. Pour the cereal into ice trays, cover and freeze overnight. Once frozen, pop the cubes out of the trays, place in a freezer bag or container, labeled with the date and return to the freezer. Lasts up to two months.
To serve
Defrost the cubes, and add breast milk or formula to develop a smooth consistency. For babies just starting solids, thin the cereal to a semi-liquid consistency. Warm the cereal, if desired. You can also change the flavor of the cereal by adding fruit or veggie baby food, once your baby has started to eat those foods.
For those of you using commercial brands, try to find a product without any added sugar (since the rice itself is metabolized as sugar you don't want any extra if you can avoid it). I checked the labels of a couple brands of "healthy" rice cereals and even they had glucose syrup solids. According to the Sugar Association, this is just a fancy term for corn syrup (another fancy term for SUGAR).
So that's it. I'm done. I'm off to spend more time agonizing about the state of food. This time it is school lunches. Don't even get me started on that.
Ironically, I talked to two of my close friends today about rice cereal. For one reason or the other, they were both going to start giving it to their baby. After my initial mini-anxiety-attack ended, I went into comforting-wild-research mode. What can I say, the subject fascinates me and I just have such a hard time with the state of food and nutrition in the American culture. It amazes me that doctors actually recommend rice cereal to infants. Do people (not obsessed with nutrition) know the difference between brown and white rice? Probably not. I certainly didn't until I started going to school for this stuff. The most common super market brand of rice cereal is straight up white rice. No nutritional value whatsoever. And, even though it may not say sugar on the label, it has to do with the glycemic value and how your body metabolizes the rice. That said, people seem to believe rice cereal is the correct "first food" for an infant and it seems I am in the minority for not agreeing. The reality is most pediatricians recommend rice cereal so I've decided to share a bit of my research and then I am not going to think about it anymore (unless, of course, someone reading this decides they want their baby to be one of my clients).
Below is one recipe I found for a make-your-own. I am sure there are plenty of others available. I don't think this one is better than another, I am just trying to make it easy for some of you out there in cyberspace.
HOME MADE RICE CEREAL
3 cups of organic, brown rice, cooked according to package directions (stay away from anything "enriched" as it's possible that may contain gluten).
12 ounces breast milk, water, or infant formula
Directions
Place the COOKED brown rice in a blender with the breast milk/water/formula. Puree until completely smooth – you cannot make this cereal too smooth. Pour the cereal into ice trays, cover and freeze overnight. Once frozen, pop the cubes out of the trays, place in a freezer bag or container, labeled with the date and return to the freezer. Lasts up to two months.
To serve
Defrost the cubes, and add breast milk or formula to develop a smooth consistency. For babies just starting solids, thin the cereal to a semi-liquid consistency. Warm the cereal, if desired. You can also change the flavor of the cereal by adding fruit or veggie baby food, once your baby has started to eat those foods.
For those of you using commercial brands, try to find a product without any added sugar (since the rice itself is metabolized as sugar you don't want any extra if you can avoid it). I checked the labels of a couple brands of "healthy" rice cereals and even they had glucose syrup solids. According to the Sugar Association, this is just a fancy term for corn syrup (another fancy term for SUGAR).
So that's it. I'm done. I'm off to spend more time agonizing about the state of food. This time it is school lunches. Don't even get me started on that.
Thursday, May 20, 2010
Burritos
My eldest is all about burritos these days so I took a risk and made up a recipe with a few green ingredients that don't usually make it past her watchful eye. I did get the, "Mom, what is in here?" quiz before she took a bite, but I tend to focus on the things she DOES like and leave out the things she doesn't (and then quickly change the subject). I have to say I impressed myself since this was totally on the fly and required no cooking whatsoever.
Black beans, rinsed and drained (1 can)
Fresh corn (cut off the cob from 3 ears)
Goat cheese (sparingly)
1 avocado cubed
Fresh tomato, diced (I used cherry toms as that was all I had on hand, halved and cut into slices)
Fresh cilantro
Scallion
Shrimp (I used frozen but it would have been so much better had I sautéed some fresh. Vegs could certainly leave this out and it would be super tasty. I would just double or triple the items above.)
Wrap all up in an organic, whole wheat burrito.
Black beans, rinsed and drained (1 can)
Fresh corn (cut off the cob from 3 ears)
Goat cheese (sparingly)
1 avocado cubed
Fresh tomato, diced (I used cherry toms as that was all I had on hand, halved and cut into slices)
Fresh cilantro
Scallion
Shrimp (I used frozen but it would have been so much better had I sautéed some fresh. Vegs could certainly leave this out and it would be super tasty. I would just double or triple the items above.)
Wrap all up in an organic, whole wheat burrito.
Monday, May 17, 2010
ICE CREAM!!!
I only have a second as the hubs has given me a five minute reprieve to the tantrums and general chaos downstairs. We had this for dessert tonight and it was a HUGE hit. Some of you out there (not naming any names, MEGHAN) have accused me of having "broken taste buds" so I feel I should assure you my offspring have fully capable (and particular) tastebuds. I wish I could say the hubs tastebuds were full proof; he's been known to put rainbow sprinkles on his scrambled eggs, so I'm not sure I can use him as a credible example. Anyway, I digress. This stuff is so good that you'd never know it was sugar, dairy and soy free!
http://www.turtlemountain.com/products/purely_decadent_Coconut_Milk_Coconut.html
And, yeah, maybe one day I'll figure out how to post a link that actually works on here.
http://www.turtlemountain.com/products/purely_decadent_Coconut_Milk_Coconut.html
And, yeah, maybe one day I'll figure out how to post a link that actually works on here.
Sunday, May 16, 2010
Cloth Diapers
This post is part of the Real Diaper Facts carnival hosted by Real Diaper Events, the official blog of the Real Diaper Association, a 501(c)(3) nonprofit dedicated to cloth diaper education. Participants were asked to write about diaper lies and real diaper facts.
Have you heard about the new line of Pampers that are allegedly causing chemical burns on the little bums of little ones? If you haven't, here's the story.
http://news.yahoo.com/s/afp/20100515/wl_canada_afp/usconsumercompanyprocter_20100515002953
Now Proctor and Gamble has posted a ridiculous page on their website pitting "truth" against "myth." I'd like to take a minute to give you some real facts. However, before I do this, I feel like I should disclose that I did use disposables 100% of the time on my first daughter. We never had a problem and I never thought to research what was in something that seemed to be working well. So, no offense to those of you wonderful Moms that still use disposable. Personally, I am not anti-disposable (I even still use them from time to time). I just have to speak the truth about cloth and can't let Pampers get away with what they are doing.
Pampers says:
"Myth: Cloth diapers are better for my baby.
Fact: Disposable diapers like Pampers were developed to offer babies benefits that cloth diapers could not meet. That goes beyond convenience to helping keep babies' skin dryer and more comfortable by reducing leaks and locking wetness inside the diaper in a way that cloth doesn't. As a result, doctors and parents simply don't see the same level of diaper rash that used to exist before disposable diapers."
The real facts are:
"Disposable diapers contain traces of Dioxin, an extremely toxic by-product of the paper-bleaching process. It is a carcinogenic chemical, listed by the EPA as the most toxic of all cancer-linked chemicals. It is banned in most countries, but not the U.S. Disposable diapers contain Tributyl-tin (TBT) - a toxic pollutant known to cause hormonal problems in humans and animals. Disposable diapers contain sodium polyacrylate, a type of super absorbent polymer (SAP), which becomes a gel-like substance when wet. A similar substance had been used in super-absorbancy tampons until the early 1980s when it was revealed that the material increased the risk of toxic shock syndrome. In May 2000, the Archives of Disease in Childhood published research showing that scrotal temperature is increased in boys wearing disposable diapers, and that prolonged use of disposable diapers will blunt or completely abolish the physiological testicular cooling mechanism important for normal spermatogenesis."
For those not particularly into the science (like me) I feel I should add that the whole reason I changed from disposable to cloth is because disposables were giving my daughter a nasty diaper rash. I'm not going to say she never gets a rash in cloth, but it is usually my fault (sat in poop too long). When she wore disposables, she got a rash for no apparent reason at all. ALL.THE.TIME.
Pampers says:
"Myth: Cloth diapers are better for the environment than disposables.
Fact: In October 2008, the United Kingdom's Environment Agency published an update to its 2005 Life Cycle Assessment study on cloth versus disposable diapers. The update confirmed the earlier study's findings that there is no clear winner in terms of environmental impacts between disposable and cloth diapers in the U.K., once all factors such as water, energy, detergent, and disposal are considered."
The real facts are:
"The instructions on a disposable diaper package advise that all fecal matter should be deposited in the toilet before discarding, yet less than one half of one percent of all waste from single-use diapers goes into the sewage system. Over 92% of all single-use diapers end up in a landfill. No one knows how long it takes for a disposable diaper to decompose, but it is estimated to be about 250-500 years, long after your children, grandchildren and great, great, great grandchildren will be gone. In 1988, nearly $300 million dollars were spent annually just to discard disposable diapers, whereas cotton diapers are reused 50 to 200 times before being turned into rags. Disposable diapers are the third largest single consumer item in landfills and represent about 4% of solid waste. In a house with a child in diapers, disposables make up 50% of household waste. Disposable diapers generate sixty times more solid waste and use twenty times more raw materials, like crude oil and wood pulp. The manufacture and use of disposable diapers amounts to 2.3 times more water wasted than cloth."
I know that generally people think that using cloth diapers is time-consuming and/or financially infeasible, or maybe just plain gross. I get it. I thought the same thing. Hey, who really likes change? I don't. When disposables were working for me, I wasn't as apt to change. I mean, if it ain't broke, don't fix it, right? The fact is that cloth diapers are so easy to throw in the wash and not so much by way of financial investment (unless you are like me and obsessed with trying every type in every color). Even still, with all my obsessive compulsive diaper buying, I've still saved a sustantial amount of money over disposable. Once the initial cost of buying the diapers is met, the rest is only what it costs to do the wash. Think in terms of the long run what disposable diapers cost over the span of 2 1/2 to 3 years of diapering. I think I figured out that we paid aproximately $500 a year for diapers (based on a conservative 5 diapers a day). I do realize the choices and the washing routine can be overwhelming, but it takes such little time to get the hang of it. My goal here is not to change your mind but simply to provide a few facts and help squash the rumors perpetrated by this ginormous institution. That's all. Cloth diaper rant officially over and back to food. :)
Have you heard about the new line of Pampers that are allegedly causing chemical burns on the little bums of little ones? If you haven't, here's the story.
http://news.yahoo.com/s/afp/20100515/wl_canada_afp/usconsumercompanyprocter_20100515002953
Now Proctor and Gamble has posted a ridiculous page on their website pitting "truth" against "myth." I'd like to take a minute to give you some real facts. However, before I do this, I feel like I should disclose that I did use disposables 100% of the time on my first daughter. We never had a problem and I never thought to research what was in something that seemed to be working well. So, no offense to those of you wonderful Moms that still use disposable. Personally, I am not anti-disposable (I even still use them from time to time). I just have to speak the truth about cloth and can't let Pampers get away with what they are doing.
Pampers says:
"Myth: Cloth diapers are better for my baby.
Fact: Disposable diapers like Pampers were developed to offer babies benefits that cloth diapers could not meet. That goes beyond convenience to helping keep babies' skin dryer and more comfortable by reducing leaks and locking wetness inside the diaper in a way that cloth doesn't. As a result, doctors and parents simply don't see the same level of diaper rash that used to exist before disposable diapers."
The real facts are:
"Disposable diapers contain traces of Dioxin, an extremely toxic by-product of the paper-bleaching process. It is a carcinogenic chemical, listed by the EPA as the most toxic of all cancer-linked chemicals. It is banned in most countries, but not the U.S. Disposable diapers contain Tributyl-tin (TBT) - a toxic pollutant known to cause hormonal problems in humans and animals. Disposable diapers contain sodium polyacrylate, a type of super absorbent polymer (SAP), which becomes a gel-like substance when wet. A similar substance had been used in super-absorbancy tampons until the early 1980s when it was revealed that the material increased the risk of toxic shock syndrome. In May 2000, the Archives of Disease in Childhood published research showing that scrotal temperature is increased in boys wearing disposable diapers, and that prolonged use of disposable diapers will blunt or completely abolish the physiological testicular cooling mechanism important for normal spermatogenesis."
For those not particularly into the science (like me) I feel I should add that the whole reason I changed from disposable to cloth is because disposables were giving my daughter a nasty diaper rash. I'm not going to say she never gets a rash in cloth, but it is usually my fault (sat in poop too long). When she wore disposables, she got a rash for no apparent reason at all. ALL.THE.TIME.
Pampers says:
"Myth: Cloth diapers are better for the environment than disposables.
Fact: In October 2008, the United Kingdom's Environment Agency published an update to its 2005 Life Cycle Assessment study on cloth versus disposable diapers. The update confirmed the earlier study's findings that there is no clear winner in terms of environmental impacts between disposable and cloth diapers in the U.K., once all factors such as water, energy, detergent, and disposal are considered."
The real facts are:
"The instructions on a disposable diaper package advise that all fecal matter should be deposited in the toilet before discarding, yet less than one half of one percent of all waste from single-use diapers goes into the sewage system. Over 92% of all single-use diapers end up in a landfill. No one knows how long it takes for a disposable diaper to decompose, but it is estimated to be about 250-500 years, long after your children, grandchildren and great, great, great grandchildren will be gone. In 1988, nearly $300 million dollars were spent annually just to discard disposable diapers, whereas cotton diapers are reused 50 to 200 times before being turned into rags. Disposable diapers are the third largest single consumer item in landfills and represent about 4% of solid waste. In a house with a child in diapers, disposables make up 50% of household waste. Disposable diapers generate sixty times more solid waste and use twenty times more raw materials, like crude oil and wood pulp. The manufacture and use of disposable diapers amounts to 2.3 times more water wasted than cloth."
I know that generally people think that using cloth diapers is time-consuming and/or financially infeasible, or maybe just plain gross. I get it. I thought the same thing. Hey, who really likes change? I don't. When disposables were working for me, I wasn't as apt to change. I mean, if it ain't broke, don't fix it, right? The fact is that cloth diapers are so easy to throw in the wash and not so much by way of financial investment (unless you are like me and obsessed with trying every type in every color). Even still, with all my obsessive compulsive diaper buying, I've still saved a sustantial amount of money over disposable. Once the initial cost of buying the diapers is met, the rest is only what it costs to do the wash. Think in terms of the long run what disposable diapers cost over the span of 2 1/2 to 3 years of diapering. I think I figured out that we paid aproximately $500 a year for diapers (based on a conservative 5 diapers a day). I do realize the choices and the washing routine can be overwhelming, but it takes such little time to get the hang of it. My goal here is not to change your mind but simply to provide a few facts and help squash the rumors perpetrated by this ginormous institution. That's all. Cloth diaper rant officially over and back to food. :)
Tuesday, May 11, 2010
Kuku Wa Nazi (chicken in stewed coconut milk)
I pulled this recipe out of a magazine last month, made a couple changes and OMG is was so yummy. Even better? Easy. Best of all? THE KIDS LOVED IT. Let me say that again....MY KIDS ATE IT! I don't know if it is the most healthy thing on the entire planet, but who cares. For you veggies out there, I would just omit the chicken and make it as is with the rice. Super flavorful and filling without the animal protein. If anyone cares, it is a Kenyan dish. For some reason, this made me feel pretty cool.
I have to tell you, my kid had never eaten chicken on the bone before. She must have inspected it a good thirty seconds before declaring the chicken "yucky". We talked about it for awhile (how this was different part of the chicken than the breast meat she is accustomed to) and she decided to try it. She then, get this, declares that this kind of chicken is now her favorite because it doesn't even need ketchup. If this isn't the biggest seal of approval an almost-four-year-old can give, I don't know what is. She even asked if she could have it for lunch the next day!
1/4 cup coconut oil
1 1/2 tsp. ground tumeric
4 + cloves garlic, minced
4 plum tomatoes, cored and minced (I took a short cut and used canned, diced tomatoes with garlic and onion - I used one can and would probably use two next time. drain, first)
1 medium red onion, minced
4 skinless, bone-in chicken legs and thighs, seperated
1/4 cup fresh lime juice
2 14 oz. can coconut milk
salt and pepper to taste
4 cups rice, for serving
fresh cilantro for garnish
Heat the oil in pot over medium high heat. Add garlic and onion until onions Carmelize (about 20 minutes). Add tumeric, tomato. Add chicken to pot along with coconut milk and lime juice. Bring mixture to a boil and reduce heat; simmer, stirring occasionally, until chicken is tender, about 30 minutes. Season with salt and pepper. Serve over rice and garnish with cilantro.
I have to tell you, my kid had never eaten chicken on the bone before. She must have inspected it a good thirty seconds before declaring the chicken "yucky". We talked about it for awhile (how this was different part of the chicken than the breast meat she is accustomed to) and she decided to try it. She then, get this, declares that this kind of chicken is now her favorite because it doesn't even need ketchup. If this isn't the biggest seal of approval an almost-four-year-old can give, I don't know what is. She even asked if she could have it for lunch the next day!
1/4 cup coconut oil
1 1/2 tsp. ground tumeric
4 + cloves garlic, minced
4 plum tomatoes, cored and minced (I took a short cut and used canned, diced tomatoes with garlic and onion - I used one can and would probably use two next time. drain, first)
1 medium red onion, minced
4 skinless, bone-in chicken legs and thighs, seperated
1/4 cup fresh lime juice
2 14 oz. can coconut milk
salt and pepper to taste
4 cups rice, for serving
fresh cilantro for garnish
Heat the oil in pot over medium high heat. Add garlic and onion until onions Carmelize (about 20 minutes). Add tumeric, tomato. Add chicken to pot along with coconut milk and lime juice. Bring mixture to a boil and reduce heat; simmer, stirring occasionally, until chicken is tender, about 30 minutes. Season with salt and pepper. Serve over rice and garnish with cilantro.
Monday, April 19, 2010
Kale Chips
Kale Chips. That's right. I said it. KALE.
My eldest, ripe old age of 3.5 is a kale hater. Actually, she is a green-leafy- vegetable-hater. Really. Normally, I have to sneak it into things to get her to ingest some. So when I read about school lunch programs starting to have success with elementary age kids with kale chips, I figured I had to check it out for myself. Low and behold, both my kids LOVED them. Really. They couldn't gobble them up fast enough. Even better? The three-year-old can practically make them herself. If I was a bit more saavy with this whole technology thing, I'd even post a photo of her eating them.
Check it out:
1 bunch fresh kale (washed with stems removed)
olive oil
salt
Rub small amount of olive oil onto both sides of kale leaf. Salt to taste. Place on baking sheet and bake for 4-5 minutes on each side at 425. Be careful to watch to ensure they don't start to burn. Remove and eat.
My eldest, ripe old age of 3.5 is a kale hater. Actually, she is a green-leafy- vegetable-hater. Really. Normally, I have to sneak it into things to get her to ingest some. So when I read about school lunch programs starting to have success with elementary age kids with kale chips, I figured I had to check it out for myself. Low and behold, both my kids LOVED them. Really. They couldn't gobble them up fast enough. Even better? The three-year-old can practically make them herself. If I was a bit more saavy with this whole technology thing, I'd even post a photo of her eating them.
Check it out:
1 bunch fresh kale (washed with stems removed)
olive oil
salt
Rub small amount of olive oil onto both sides of kale leaf. Salt to taste. Place on baking sheet and bake for 4-5 minutes on each side at 425. Be careful to watch to ensure they don't start to burn. Remove and eat.
Wednesday, April 7, 2010
coconut water
OMG, I LOVE LOVE LOVE this new discovery. I've always LOVED thai coconuts but, really, who has the time to crack into one everytime you want some coconut milk? I found coconut water which is not the same to drink as the real thing but it is FABULOUS in brown rice (used to cook with instead of broth or water) and soaked oatmeal (overnight, obviously). The kiddos are actually gobbling this stuff up!
So when I created this blog I had big aspirations that I would be all witty and everyone would read my blog because it was so amusing and maybe, just maybe, a few people would feel inspired about healthy eating. Yeah, well, clearly that isn't going so well. While I think I have the ability to be fairly humorous at times, I just am too busy. So, instead, you'll have to deal with some fairly boring posts about what I ate, or gave my kids, etc. I understand if you want to de-friend me (or whatever you call blowing me off in blogger speak). Oh, and you'll have to forgive the typos and grammatical errors...I'm writing these things on the fly between tantrums and questions about why a butterfly can't fly after you touch her wings and not going back to proof. Too bad bloggers don't come equipt with spell check.
So. Here goes.
Now that I'm in school and reading all about food, I realize that I'm not nearly as healthy as I thought I was. *gasp* So I'm trying to make improvements here and there. I started by drinking more water (now I have to pee all the time...kind of annoying, btw) and signing up for an organic vegetable box delivery from local farmers. http://www.washingtonsgreengrocer.com/ I signed up once before but they sent me all kinds of "wierd" vegetables that I didn't have the time or energy to figure out what to do with. So here was my latest recipe pulled right from my text book. Gotta love that!
Beet-Carrot-Parsnip-Fennel Extravaganza
5 small beets
3 big carrots
2 parsnips
1 fennel bulb
2 T olive oil
1/2 t sea salt
scrub veggies and chop into 2 inch pieces (fennel bulb should be finely chopped). Mix veggies with oil and salt and baked covered on 425 for 30 minutes and then 15 minutes uncovered.
The 3.5 year old turned her nose up (though I did manage to convince her to try the fennel and parsnip..neither of which she liked) but the baby gobbled it all up. Of course.
So. Here goes.
Now that I'm in school and reading all about food, I realize that I'm not nearly as healthy as I thought I was. *gasp* So I'm trying to make improvements here and there. I started by drinking more water (now I have to pee all the time...kind of annoying, btw) and signing up for an organic vegetable box delivery from local farmers. http://www.washingtonsgreengrocer.com/ I signed up once before but they sent me all kinds of "wierd" vegetables that I didn't have the time or energy to figure out what to do with. So here was my latest recipe pulled right from my text book. Gotta love that!
Beet-Carrot-Parsnip-Fennel Extravaganza
5 small beets
3 big carrots
2 parsnips
1 fennel bulb
2 T olive oil
1/2 t sea salt
scrub veggies and chop into 2 inch pieces (fennel bulb should be finely chopped). Mix veggies with oil and salt and baked covered on 425 for 30 minutes and then 15 minutes uncovered.
The 3.5 year old turned her nose up (though I did manage to convince her to try the fennel and parsnip..neither of which she liked) but the baby gobbled it all up. Of course.
Tuesday, March 23, 2010
Excitement
I am thrilled to announce that I am going back to school. On May 3rd I will begin my coursework and over the course of the next year I will be working towards my certification as a Holistic Health Counselor. This is something I've thought about doing for years. It will be fun to actually find people that WANT to hear what I have to say. And, to think someone might actually PAY ME? That just seems surreal. At this point, I'm just happy when your eyes don't glaze over in boredom........
Saturday, February 20, 2010
Onions + Ears
I suppose I should give you a bit of background on my pediatrician, Dr. Razi. I'd heard of her through numerous people that she was amazing and I would love her. Her phlisophy is nutrition = healthy kids. She's an actual MD, too. I love her. Seriously. I wish she could be MY doctor. We drive 40 minutes (non rush hour) one way to see her and pay out of pocket. She's worth it.
Well, a few weeks ago my three-year-old wakes up with a high fever and tells me her ear hurts. Off we go to the doctor. 3 hours later? I come home with a piece of paper and directions on how to stick an onion on an ear. For the first time, I thought to myself, "What the hell have I done?" Seriously? AN ONION? Seriously, Moose. It works. The miserable three-year-old told me herself.
DIRECTIONS:
Take a slice of yellow onion and heat in pan until wet. Wrap the slice in a paper towel and hold to ear (preferrably while wearing a hat). Do this as often as tolerated.
Well, a few weeks ago my three-year-old wakes up with a high fever and tells me her ear hurts. Off we go to the doctor. 3 hours later? I come home with a piece of paper and directions on how to stick an onion on an ear. For the first time, I thought to myself, "What the hell have I done?" Seriously? AN ONION? Seriously, Moose. It works. The miserable three-year-old told me herself.
DIRECTIONS:
Take a slice of yellow onion and heat in pan until wet. Wrap the slice in a paper towel and hold to ear (preferrably while wearing a hat). Do this as often as tolerated.
Home Made Cough Syrup
I haven't tested this one out yet but that is because I don't have a double boiler. I have no doubt that it works (everything Razi suggests works)...though I do wonder how it would taste.
4-6 onions, chopped
1/2 cup honey
Boil in a double boiler for one hour. Strain. Use the liquid as cough syrup.
4-6 onions, chopped
1/2 cup honey
Boil in a double boiler for one hour. Strain. Use the liquid as cough syrup.
PCRM Good Medicine Magazine Cancer Survivor Sues over Grilled Chicken Carcinogen Winter 2010
I'm not clear if this refers to all grilled chicken (hope not, because we've been eating it lately!) or just fast-food chicken. Hmmm...
PCRM Good Medicine Magazine Cancer Survivor Sues over Grilled Chicken Carcinogen Winter 2010
PCRM Good Medicine Magazine Cancer Survivor Sues over Grilled Chicken Carcinogen Winter 2010
Babies on Solids
Vegetables + Fruits are first foods NOT cereal in this order:
Sweet Potato
Avocado
Squash
Carrot
Green Beans
Apple
Banana
Pear
Sweet Potato
Avocado
Squash
Carrot
Green Beans
Apple
Banana
Pear
Friday, February 19, 2010
Immunity Soup
I have this one on the stove as we speak. Dr. Razi told me yesterday that shitake mushrooms, onion, garlic and ginger are key ingredients to cook with when looking for immune boosting foods. So when I ran across this recipe today in Boost Your Child’s Immune System I figured it had to be pretty good stuff.
1 onion
1 T olive oil (I am sure I used more)
A handful of Shitake Mushrooms (I used more)
1 clove garlic, peeled and crushed
1 thin slice ginger
2 pints vegetable stock
3 large carrots, peeled and sliced
1 sweet potato, chopped
½ c pearl barley (I used Israeli cousous)
1 head broccoli
A handful chopped parsley
Gently cook the onion, mushrooms, garlic and ginger. Pour stock over the sweet potato, carrots and barley. Simmer for 40 minutes. Add broccoli and simmer for another 10-15 minutes. Remove ginger and serve sprinkled with parsley. I made this as a thick soup when the little one was still on baby food and I fed it to her as a baby food. To be honest, my three year old has never been a big fan of this soup...but I enjoy it!
1 onion
1 T olive oil (I am sure I used more)
A handful of Shitake Mushrooms (I used more)
1 clove garlic, peeled and crushed
1 thin slice ginger
2 pints vegetable stock
3 large carrots, peeled and sliced
1 sweet potato, chopped
½ c pearl barley (I used Israeli cousous)
1 head broccoli
A handful chopped parsley
Gently cook the onion, mushrooms, garlic and ginger. Pour stock over the sweet potato, carrots and barley. Simmer for 40 minutes. Add broccoli and simmer for another 10-15 minutes. Remove ginger and serve sprinkled with parsley. I made this as a thick soup when the little one was still on baby food and I fed it to her as a baby food. To be honest, my three year old has never been a big fan of this soup...but I enjoy it!
Flu Soup
I know a few of you were asking me about this recipe so I thought I would type it out and pass on in one fell swoop. Dr. Razi gave me the recipe (and also some of the actual broth) and I felt better almost immediately. She told me that she used it herself when she felt herself coming down with the flu. So if you have the flu or you feel yourself coming down with it, make a huge batch and drink all day.
I doubled this recipe and used it all up in less than 24 hours (but this is pretty much all I consumed when I had H1N1 in October).
All ingredients must be FRESH (doesn’t work with dried)
3T chopped ginger
3T chopped garlic
3T green onions
3T parsley
10 SHITAKE mushrooms (I just threw them in there whole)
Juice from lemon to taste
4-6c water
Bring to boil and then let simmer aprox. 90 minutes. Strain. Discard everything except liquid. Keeps in fridge (best kept in mason jar). I prefer it cold but Pat liked it better hot.
I doubled this recipe and used it all up in less than 24 hours (but this is pretty much all I consumed when I had H1N1 in October).
All ingredients must be FRESH (doesn’t work with dried)
3T chopped ginger
3T chopped garlic
3T green onions
3T parsley
10 SHITAKE mushrooms (I just threw them in there whole)
Juice from lemon to taste
4-6c water
Bring to boil and then let simmer aprox. 90 minutes. Strain. Discard everything except liquid. Keeps in fridge (best kept in mason jar). I prefer it cold but Pat liked it better hot.
Sunday, February 14, 2010
Green Smoothie
I used to be all cocky and think how cool I was that my kid sucked three of these things down a day. Yeah, well, now I'm lucky to get 12oz into her a day but it does taste good (a few of my friends tell me my tastebuds are broken)....OK, well, my husband drinks it and says it is good. I don't think he's just being nice to me.
I use a vitamix to blend the following and would recommend doing in the following order:
2 cups plain soymilk
1 cup juice (OJ, pomegranate, cranberry, Vit C)
3 heaping handfuls greens (I started with spinach but have worked up to kale, beet, collard, parsley, etc. just make sure you avoid mustard greens as that will make it peppery)
BLEND
1 handful (raw) walnuts (the taste does not change if you leave this out)
1-2 spoonfuls of yogurt (for some reason leaving this out makes it pretty gross)
1 spoon raw honey
1 very ripe banana
BLEND
1 bag frozen fruit (blueberries, peaches or mango)
BLEND until smooth
It is best if you drink it immediately but it will last for two days in the fridge in a mason jar.
I use a vitamix to blend the following and would recommend doing in the following order:
2 cups plain soymilk
1 cup juice (OJ, pomegranate, cranberry, Vit C)
3 heaping handfuls greens (I started with spinach but have worked up to kale, beet, collard, parsley, etc. just make sure you avoid mustard greens as that will make it peppery)
BLEND
1 handful (raw) walnuts (the taste does not change if you leave this out)
1-2 spoonfuls of yogurt (for some reason leaving this out makes it pretty gross)
1 spoon raw honey
1 very ripe banana
BLEND
1 bag frozen fruit (blueberries, peaches or mango)
BLEND until smooth
It is best if you drink it immediately but it will last for two days in the fridge in a mason jar.
Houston, We have a problem
You know how Oprah talks about having a-ha moments? Well, actually, I don't really watch Oprah, but I hear she says this. Anyway, lemme tell you about mine... I'm big into feeding my kids healthy foods and getting good nutrients into them. The moment I knew I had gone overboard is when my then not-quite-two-year-old daughter was on a playdate at a friend's house. The Mom had put out a bowl of goldfish (something my daughter had never had before). Normally, I would tell my daughter she couldn't have any but this particular playdate I was trying hard not to seem wierd (we didn't know these people very well). The other two little girls would take a few goldfish and run off and play. My daughter? She stood at the table, hovering above the bowl, double-fisting those goldfish into her mouth as fast as possible. Yeah, Houston, I think we have a problem. Talk about an a-ha moment.
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