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.

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

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.

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

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.

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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.