SUPER IMMUNITY JELL-O

We've been enjoying a lot of jello in our house recently. I've made jello a host of ways with a variety of layers and flavors but this is the one I land on most often. It has both form and function - is delicious and beneficial. I don't add any sweetener to mine as I prefer the sour tilt but raw honey is a wonderful way to add some sweet as well as a nutritional boost.

[THE RECIPE]

2 c. cranberries, fresh or frozen
2 c. blueberries, fresh or frozen
1/4 c. dried elderberries
1/4 c. dried bilberries
1/8 c. dried hawthorn berries
4, 1-inch pieces of fresh ginger or 1 - 2 tsp. dried minced ginger
4 c. water
1/4 c. lemon juice
3 - 4 T. pure gelatin
Add-in options: raw, local honey [to taste], camu powder, ginseng powder, ginko powder, goji berries, coconut milk

Optional Roasting: Roasting really add depth to the flavor of this jello. Preheat oven to 400 degrees. Spread berries onto baking stone or parchment lined baking sheet. Roast for 7 minutes [if using fresh berries] or 10 - 15 minutes if using frozen berries. Remove from oven and set aside to cool slightly.

Place dried berries, ginger, and water in a medium size saucepan. Bring water to boil. Reduce heat to a simmer and cook, covered, for 25 - 45 minutes [the more time you do the stronger the tea will be]. Remove from heat, strain out the whole berries and ginger, and set tea aside to cool slightly.

Prepare a 9 x 13 glass baking dish by rubbing it with a light coat of coconut oil. Set aside.

In a blender container, place [roasted] berries, tea, lemon juice, gelatin, and any addition add-ins you may have*.

Blend on high to very smooth. Pour mixture into prepared glass dish and place in refrigerator for 2 - 4 hours to firm.

Cut into small squares or use cookie cutters to create fun shapes. Store in the refrigerator for up to a week.

*If you want to make this a two layer jello, simply blend 1/2 the ingredients as noted above, pour into prepared pan and place in freezer to set quickly. Reserve out the other half. Add 1 additional tablespoon of gelatin and 8 ounces of regular coconut milk [or milk of choice] to the remaining ingredients. Blend on high to smooth. Remove the jello from the freezer and pour in creamed layer. Place in refrigerator as noted above.

UNCONDITIONAL LOVE AND OTHER SWEET TREATS

Okay, it's Valentine's Day, you had to know love-something was coming. Stay with me for a minute or two and I promise some yummy recipes at the end.

Since becoming a parent, I am realizing God outfitted us with a certain little mechanism that makes it impossible - I mean pull your hair out, cross your eyes, scream into a pillow impossible - to not love your child. Both unbelievably frustrating and so fantastically brilliant it's hard to really understand. I've found this thing called unconditional love to be devastatingly hard yet so beautiful it brings me to tears. It's what makes me want so deeply, from the core of my being, to give my children the best possible life.

If you're a fellow parent* you know unconditional love gets us through the "I hate yous!" and "No! NOs!" and "WAAAAAAAAs!" and whining and complaining and ignoring. It's what allows us to laugh at the pee in our hands, the stack of dirty diapers to be sprayed, the parent/child torture called teething and then adolescence. It's what breaks our hearts and then makes them burst and brings us to our knees - daily.

Unconditional love blinds [maybe belatedly but still] us to the tantrums in the grocery store, the all-nighters [when's the last time you had a full nights sleep?], the dirt on the freshly mopped floor, the bodies that become canvases, the lost phones, swallowed money, the broken bones, and chicken pox. It keeps us sane through the "I don't like this" after hours in the kitchen, the wet beds, the marked up walls, the broken windows, the laundry, the dishes, and the flu. It covers the vomit down your shirt, the chunk of food behind your ear, the shower that you should have taken three days ago [okay, five]. It forgives the insensitive comments, inappropriate jokes, and obnoxiously loud screams.

This love carries us through puberty, it promises your child actually does love you back, and rejoices in those small moments that take your breath away. It's what makes you cling to the hope it's only a phase and gives you endurance to weather the phase that sticks around for years [decades?]. Unconditional love makes us stronger than we really are, wiser than we should be, and ready with open arms regardless of the circumstance. It makes us pack more toys than necessary - you know, just in case they need that one they haven't played with in 3 years. It cares deeply about the little details that matter so much.

I know most people think of this day, Valentine's Day, as the day of romance. I usually do too. Today however I want to say thank you. If you're a parent, thank you for sticking by your child. For doing the work [usually very hard work] of loving your children well. Thank you for showing up and being present. You do make a difference. Every effort, every conversation, every smile, every hug, every word of encouragement, every tough conversation, every boundary, each time you bite your tongue, every minute, every prayer - they matter. Please keep going. If you are in a rough season, please keep going. If you are in a season of joy , please keep going. Trust that this love will carry you through.

[*] If you're not a parent then the jokes on you because in one way or another you've parented somebody. Maybe it's the highschoolers you mentor, the kid you tutor, the campers you serve, the kids you babysit, or the neighbor you see from time to time. Maybe it's the toddler you talk to in the check-out line or the newborn infant you pass to an exhausted but ecstatic new mom. Maybe it's the family you pray for each day or the kid you fill a backpack for. Maybe you sponsor a child you will most likely never meet but write him / her letters anyway. Maybe you cuddle babies in tiny huts on a different continent or care for infants who may not live to see tomorrow. To those of you who are parents without being parents, thank you. Thank you for caring for our children in a way that we aren't able to. Thank you for stepping in when we just need a break and for giving our kids another positive example to follow. Thank you for bringing new energy, enthusiasm, hope and grace. We need you, so please keep going.

This Valentine's Day may you celebrate the ways parenthood [actual or otherwise] have shown you just how much love you can hold. May it open your eyes to blessings overlooked, lessons learned, and mercy granted. May it remind you of prayers answered, memories made [some even forgotten], and a love so strong it makes you weak.

Happy Valentine's Day.

[THE RECIPES]

Below are some of my favorite sweet treats. Grab your hunnies and your honey [and dates and chocolate and carob] and celebrate this day of love!

Note: I'm in the process of updating this blog which means some of the pictures are sorely outdated [trust me] so please bear with me!

Chocolate Truffles
Carob-Chia Pudding
Velvet Chocolate Ice Cream
Creamy-Dreamy Fudgesicles
Date-Sweetened Ice Cream
Real-Food Brownies
Raw Chocolate Milkshake
Berry-Lavender Freezer Cupcakes
Chocolate-Coconut Freezer Fudge
Chocolate Freezer Fudge

ON WHAT GIVES YOU LIFE AND BABIES BOTTOMS

The week or two prior to Christmas I steadily worked on Christmas presents for the various people I love [some of which, I'm a bit ashamed to say, are still in progress]. In elf-like fashion I sewed, mixed, drew, and printed. I measured, cut, cooked, and taped. In the midst of all the merry-making, I also carried out my mom-duties including waking throughout the middle of the night to nurse a hungry 4-month-old.

Prior to all of the creating and designing and bopping along to George Winston [you can bop to that right?], I was exhausted and drained. I'm not sure the word "zombie" could cover it. When you can't remember if you've taken a shower....this week....it's bad. Really bad.

Then, a few days before Christmas, I realized something. It was nearing the end of a long, busy, toddler and infant packed day where tantrums happened, tears were shed, games were played, hungry mouths were fed. Bouncing on the bed was a must, balls were thrown, snuggles were had, puzzles were completed, books were read, [and then read again, and then again...], and "mom!" was yelled much more than it should have been. Despite all the activity of that day, I wasn't anxious to collapse into bed, something I am normally more than ready to do. For some reason I had an extra reserve of energy, a life that wasn't there before.

This of course leads me to roughly five minutes of contemplation [Five minutes? Yup, five. I don't have the luxury of dilly-dallying with deep thoughts - two active, giggly girls are about to wake up]. In this five minute space I am able to acknowledge something. I was born to create, to design, to imagine, to dream. Some people have been wired to run, or to organize, or to speak, or to help, or to give. We all have our something - the thing that fills us with hope, and joy, and contentment, and excitement, and energy, and a bit of crazy zealous happy. It's the thing that you want to wake up for, the thing you think about as you go to bed, the thing you wish you had more time to do, and, unfortunately, it is typically the first thing to go when life's demands and realities step in and take over.

I can go days, weeks even, without creating something. And I feel it. I sense it in my soul. There is less bounce in my step, more sigh in my days. My eyes loose a little sparkle, eyelids droop, and black and blue bags set in. Pretty, right? My outlook on life shrinks to simply surviving the tasks that never seem to get finished. My girls sense it. My husband senses it. The people closest to me sense it even if they aren't able to name what is off. Shoot, the nice man who greets me at the grocery store senses it when I give him that pitiful, "I'm too busy and tired to offer a hi" look.

On a regular basis I give up the thing I love to do [create, design, and imagine] in order to do the things I "have" to get done [dishes, laundry, picking up toys, washing counters, running errands, picking up more toys, doing more dishes, folding more laundry, etc.]. The irony is, when I don't make space to do the thing that gives me life, I can't really do any of the other things well. Eventually I stop living and just exist and the world dulls a bit more each day.

So, as I reflect back on the holiday season and enter into this new year, I am making space to create on a regular basis in hopes that it becomes habit. And I'm taking my girls along with me. I want them to see life as more than housework and meals, baths and bed. I need them to know that life is less about the "have-tos", not at all about the "shoulds", and completely, fantastically about the "I love tos". And it needs to start with me.

So dump the dishes, ignore the toys, and give the vaccuum a break. Hang up the phone, kill the TV, shelve the computer. Put on your favorite music or enjoy a little quiet. Gather your kids or go it alone. However you do it, may you find what gives you life [or reclaim it if lost] and, without apology, indulge in doing whatever it is that gets you to loose track of time.

Oh, and do it again tomorrow. And the day after that.

On a completely different note [I'm not even going to attempt to tie in my babe's butt with the bulk of this post], I recently realized that diaper wipe juice is easy and extremely inexpensive to make. You would think I would have know that...some things just go "whoosh", right over the head.

Here is my slightly-edited version of a wipe juice I love and works wonders on my daughter's bum. I like to make a large batch of the calendula tea and keep small jars of it [pre-measured] in the freezer so I don't have to make it each time. Use with unbleached, organic cotton, hemp, or bamboo cloth wipes.

[THE RECIPE]
Adapted from Mountain Rose Herbs "DIY Herbal Baby Wipes" 

4 c. of boiling water
1/4 ounce [appx. 1/2 cup packed] dried calendula flowers [use fresh when in season!]
2 tsp. organic castille soap
1/4 c. 100% aloe vera juice [gel needs to be refrigerated]
5 drops of organic lavender essential oil

Place calendula in a wide-mouth quart jar. Pour in boiling water, making sure flowers are soaked, and cover with a lid. Set aside to cool to room temperature.

Once calendula tea has cooled, strain and compost flowers. Measure out two cups of the tea and place in a jar to be refrigerated [up to a week] or frozen. Add soap, aloe juice, and essential oil to the remaining two cups of calendula tea [add a little water to make 2 cups if necessary]. Cover and shake well to mix. Pour over wipes, saturating cloth completely. Ring out and add more cloth wipes if necessary. Or pour wipe mix in a spritz bottle and spray wipes individually prior to use. This is a great option for travel.

BAKED OATMEAL BARS

Okay, so it's Monday. The week is just kicking off, your "To-Do" list seems endless, there are piles of laundry to be folded, a sink full of dishes, and, oh shoot!, no more diaper wipes. Can't a person get a break here?! It is only Monday! If this sounds familiar then know you are not alone. Even with the best intentions some days or weeks just go like this. An incessant, continuous feeling of playing catch-up.

It's true, some days it's hard enough to simply get your pants on right [or remember to put them on at all!], not to mention food in the bellies of those you love. We all have them and on those days a breakfast like this is priceless. It beats the drive-thrus, boxed or frozen pastries, and sugar-laiden cereals [let's really be honest here, these offerings are not real food]. A recipe like this stashed away in your skinny jean back pocket [okay, okay, sweat pants] allows you the peace of mind that at least you got one thing right this morning - good, healthy, nourishing food into mouths you care about the most. Breakfast - check!

My toddler loves these. You can make a batch or two ahead of time, freeze some, refrigerate some, and eat some! Adjust them with ingredients you love and please make them your own!

Oh, and if you are having a crazy head-spinning day, take a minute to bring yourself into the present. Notice tangible things around you. Most of all, take a few deep [and I mean deep - from your gut] breaths, grab a cup of chamomile tea, and relax. Remind yourself that it will all get done one way or another, it always does.

[THE RECIPE]

2 c. old-fashioned oats, uncooked
1/2 c. millet flour [or garbanzo, brown rice, etc.]
1/2 c. tapioca flour
2/3 c. dried fruit [I like a mix of cherries + currants + and cranberries - fruit sweetened not sugar sweetened if possible]
1/2 c. crushed nuts [walnuts + hazlenuts is wonderful]*
1/3 c. freshly ground chia seeds
3/4 c. flaxseed mix**
1 tsp. ground cinnamon
1/2 tsp. sea salt

1/4 c. grapeseed oil [you could probably use coconut oil, melted, as well]
3/4 c. dates, soaked + soaking water*** or 1/2 c. honey [if you plan to give this to your toddler, make sure he / she is over a year of age prior to using honey]

1/4 - 1/2 c. of applesauce


1 c. shredded carrots or zucchini [if you use frozen zucchini make sure the water has been squeezed out once it has thawed]
1 c. chopped apples or pears

Grease a 8 x 11 glass baking dish. Set aside.

In a large bowl combine the dry ingredients: oats, flours, dried fruit, nuts, chia meal, flaxseed mix, cinnamon, and salt. Set aside.

In a blender or food processor blend oil, dates and soaking water, and 1/4 c. of applesauce.

Preheat oven to 350 degrees.

Combine wet and dry ingredients. It may take a little time to get this completely mixed and you may end up just using your hands. Add more applesauce if the mixture is too dry. It should be thick and moist.

Fold or knead in carrots and apples.

Pour mixture into the prepared baking dish, pressing down to level the top using your hands or a spoon.

Bake at 350 degrees for 30 minutes or until top is lightly browned and knife or toothpick comes out clean.

Let cool for at least 10 minutes.

*You can easily crush whole nuts by placing them in a ziploc bag on a cutting board and "hammering" them with a sturdy pan.

**Flaxseed mix: 1/2 c. freshly ground flaxseeds + 1/4 c. freshly ground sunflower seeds + 1/4 c. freshly ground pumpkin seeds. Place all in glass jar, cap, and shake well to blend. This is a wonderful way to get omega-3 essential fatty acids using whole foods. You can double the recipe and store the remaining mix in the freezer for a week or so. Add it to other things as well like oatmeal, muesli, veggies, and smoothies.

***Place dates in a glass jar and cover with water to an 1" above the dates. Soak overnight. To shorten soaking time you can use boiling water and let soak for 10 - 20 minutes or until very soft.

DATE-SWEETENED ICE CREAM

Okay, I admit it - I love ice cream. I always have. However, over the years my ice cream selections have changed, going from the standard Ben & Jerry's and morphing into a variety of homemade, non-dairy flavors. The issue I have recently run into is that all are made with a sweetener of some kind. I have worked diligently to keep sugars, even ones like maple syrup, honey, brown rice syrup, and agave nectar, out of my daughter's little body and far from her developing taste buds. In doing this I'm hoping to stave off any sweet tooth or sugar addictions she may find herself with later in life. By laying the groundwork now [no matter how challenging], my prayer is that she will be set up for a lifetime of health. 


This of course doesn't come without sacrifices and for us it has been ice cream. In the past I have sweetened all of my homemade versions with brown rice syrup or honey [see this or this] but have never been able to share some with her. What is summer [or summer-like days] without a frozen treat, especially during play time?! 


And then, the other day, I had an "ah ha!" moment. Why not try and use dates to sweeten it up a bit? I use dates to sweeten our smoothies, green juices, baked goods, and chia pudding because they add sweetness but are not excessively sweet, so why shouldn't it work here? 


After a little adjusting, a blender mis-hap [yes I was covered in creamy date goo - pregnancy clumsiness...ARRGGH!], and a little crossing my fingers, I found that dates work amazingly well.


[Note: the jelly bean looking things in the photo below are actually rock crayons not candy!]







[DUH! DATES!]


So what is it about dates that make them a healthier selection? Dates, or "nature's candy" [meaning they are high in natural sugars], have almost a perfect ratio of calcium and magnesium, are stocked with fiber, and boast potassium. Vitamin A, the B vitamins and other trace minerals [like copper and iron] can be found in these little fruits. Their antioxidant content is the highest among the dried fruits! 


Through their cleansing properties, the large intestine can find great relief from dates. For men they may help with...well let's just say they may help! An infusion or syrup made from dates is great for a sore throat and chest congestion as it acts similar to honey. This is especially helpful if you have children under the age of one when honey isn't an option. 


This is an exceptional food for athletes or people with immense physical demands as dates provide the sugar and calories you need to replace nutrients lost through a strenuous work out or physical labor. The elderly can also benefit as they can be used for symptoms of weakness and aging.


Of course, if you have blood sugar issues, including diabetes, you probably want to pass on dates [or use them sparingly as in some case their soluble fiber can actually help regulate blood sugar levels] and use a sweetener like stevia instead [although I only recommend the whole plant version as I am not completely sold on the processed, white powder or liquid products]. Also, if you are trying to loose weight these, like other natural sweeteners, dates are not a low-calorie food. A better choice than sugar but still use in moderation.


Remember, like all extremely sweet fruits / foods, moderation is key. Make these little guys a treat - like in ice cream! 

[THE RECIPE]


20 dates, soaked*

1 c. cashews, soaked over night*  

1 can regular coconut milk

1/2 tsp. sea salt

2 tsp. real vanilla

1/2 c. [heaping] coconut oil, melted 

1 1/2 c. of really strong chamomile tea**

Place all ingredients in blender and blend until very smooth. Either pour into bowl or place blender container in refrigerator. Refrigerator for at least 1 hour. 

Pour mixture into ice cream maker [use maker instructions] and run until ice cream has become thick and frozen. You can also simply pour the mixture into a glass container and freeze, stirring occasionally. 

Serve with your favorite jam [I use my homemade spiced vanilla peach sauce] or berries. 

*To soak your dates and cashews: Place dates and cashews each in a glass container [mason jars work well here]. Cover with double the water and refrigerate over night. If you are in a last minute pinch you can use boiling water and soak for 20 minutes or until each are soft.

**I add chamomile tea because I love the flavor and medicinal benefits [see this post]. You can also use a mint tea, fruit juice, or simply add more coconut milk. I generally steep 2 - 3 bags of tea [Evening Reprose from Global Infusion or Mountain Rose Herbs is my favorite and Tazo Tea also has a great blend] or herbs. 

Note: If you store this after it's taken out of the ice cream maker and want to serve it the next day you will need to soften as it freezes pretty hard. Take out of the freezer about 30 minutes prior to serving.

CAROB CHIA PUDDING

When my daughter hears the word "pudding" she runs to the refrigerator and starts yelling "pease! pease!". For just a minute or two I'm going to bask in this proud mama moment because what she is eagerly anticipating isn't the well-known store bought brand whose first ingredient is sugar followed quickly by a host of words that take a minute or two to pronounce. Not a good sign in health world. Instead, what she knows is coming is homemade, chia-packed, chocolaty tapioca-like pudding and quite possibly the current love of her life.

It's true, I've created a chia addict. And you know what? I think we'll forgo the chia-anon meetings and indulge our cravings instead. This is the beauty of creating wonderfully healthy snacks - you can enjoy them without that little voice in your head saying "you know this really isn't the best choice" followed by your long list of excuses why, just this time, it is okay. We've all heard that voice I'm sure, and ignored it from time to time, I'm even more sure. That voice is one of the main reasons, in conjunction with conviction and passion, that drives me to have an arsenal of daughter and health conscious mother-approved snacks lining the refrigerator. It is my best defense against lazy, nutrient lacking, detrimental snacking.

[CHIA]

So what's the deal with all of this chia-craze? Chia seeds follow flax as the highest source of omega-3 fatty acids. This fact may be their greatest claim to fame. Used for endurance by Native Americans, chia seeds also help relieve constipation by lubricating the intestines and preventing dryness. Got the jitters? Chia seeds happen to be great for fighting nervousness and improving mental focus. Can't sleep? Try chia as it helps treat insomnia.

[THE RECIPE]

This recipe is inspired by the recipe found in the Martha Stewart Living Magazine, January 2012 Issue, page 120.

1 c. of chia seeds
1 c. of cashews, soaked over night*
4 c. of pure water
8 dates, soaked overnight* + soaking water
1 whole vanilla bean
4 tbsp. carob powder
2 tbsp. extra-virgin, unrefined coconut oil [optional]
2 tsp. vanilla extract [I use homemade**]
1/2 tsp. ground cinnamon
pinch of sea salt

Place chia seeds in a large glass bowl and set aside.

Cut the vanilla bean, length wise, without breaking through the back of the bean. Split open and, using a small spoon or butter knife, scrape the seeds from the pod. If you make your own vanilla extract**, add the scraped vanilla bean to the jar. In a blender, combine all of the remaining ingredients including the scraped vanilla seeds. Blend on high until very smooth and creamy. You shouldn't see any cashew pieces.

Pour cashew mixture over chia seeds and stir using a wire whisk. Let stand for 15 minutes. Whisk again, cover, and refrigerate for 3 hours.

*To soak your cashews, place in a glass bowl or jar and cover with 2 c. of pure water. Refrigerate over night. Drain and rinse well. To soak dates, place in a glass or jar and cover with pure water. Place in refrigerator and soak over night. Use both the dates and the date soaking water in this recipe.

**To make your own vanilla extract, place 4 - 5 vanilla beans in a pint size jar. Fill with rum [this is what I use b/c it is gluten-free] or gluten-free organic vodka [note that gluten-free vodka is generally made with corn]. Let sit for a few weeks. You can continually add scraped or whole vanilla beans to intensify the vanilla flavor.

PREGNANCY AND BREASTFEEDING

This post will be short and sweet but will link you to something I have been laboring over [no pun intended] for a few weeks now.

You can now find a link to "Pregnancy and Breastfeeding" information on this blog. Click on the tab at the top of the page [or go here] and you will be immediately directed to the page.

Childbearing and care is such an important and wondeful responsibility. Taking the time to educate yourself on what is best for you and your baby will not only lead to a healthier pregnancy but also a healthier, happier baby and you!

SAVORY BLACK BEAN SOUP

I think winter is here to stay, at least for the next few months. This means, bring on the soups! Black bean soup has become one of my absolute favorites and a mainstay in our household. I typically make a double or triple batch and freeze what we don't eat at dinner. 


If you live in a snow-laden area of the world, than I wish you happy ski-ing [or snow shoeing, or skating, or snowman making, or broom-balling, snow angel-ing, or...ahh, winter]!

[BLACK BEANS]


Black beans are such a wonderful food, I don't know where to begin. Okay, maybe I do. Black beans are so versatile you can use them in just about anything, including cookies and brownies [you can use black instead of garbanzo beans, as listed]. These little guys bring on the warm fuzzies and help to reduce damp conditions [think phlegm]. Not only that, they are a great source of soluble fiber [beans in general are one of the best sources on the planet]. Fiber in general, but specifically the digestible form, is something severely lacking the the SAD [Standard American Diet]. High fiber equates to lower risk of cancer, heart disease, diabetes, and obesity. Now I'll eat to that!


[KOMBU]


Kombu is actually a seaweed but trust me, there is nothing fishy about it. When added to a soup or any other dish that is simmered or slow cooked, it enhances the flavor and nutrients and generally dissolves into the soup during the cooking process [if, not it can easily be broken up]. When combined with beans, it helps to increase digestibility and reduce those not-so-nice side effects beans have unfortunately become synonymous with. 


One note, if you are pregnant you should not eat kombu in excess as it reduces masses in the body [like tumors and cysts] and could lead to miscarriage.

[THE RECIPE]


Note: I believe this recipe may have been created by Terry Walters and can be found in either of her books Clean Start or Clean Food. If I'm wrong and it's yours, I apologize for not jotting down the recipe source [and have since become a bit smarter on that front]!


Lightly saute the following:
4 garlic cloves, minced
1 tbsp. extra virgin olive oil
1 onion, chopped
2 carrots, chopped

Add the following and saute 1 minute more:
2 tsp. celery seeds
1 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. Real Salt sea salt

Combine these remaining ingredients and the ones above in a crockpot:
6 c. cooked black beans [you can used canned or homemade here]
1 thumb size piece of kombu [optional]*
4 cups of vegetable stock or water
2 tsp. mirin or rice wine [optional]
1 tbsp. tamari

Cook on low for 8 hours. Remove 1/4 of soup and puree or blend just before serving. Mix in with the un-pureed soup.


You can also place all in a stock pot and simmer for 30 - 40 minutes if you are starting this later in the day.

Serve with 1/2 a sandwich or two slices of lightly toasted bread [I love this recipe but you can use store bought as well] dusted with a little salt, garlic granules, and a pinch of cayenne pepper. It is also wonderful served with a salad.

BREAKFAST STARTS WITH BABY

From the moment my daughter wakes in the morning, she wants food. First I nurse her, then we brush our teeth [yes, we are pre-breakfast brushers], try to make my bed as quickly as possible [she loves to hand me the pillows in between emptying Daddy's bedside drawers], and then promptly head for the kitchen . One of her favorite meals over the last few months has been warm oats with fruit and a variety of seeds. We cook the oats together [she loves to be my little sous chef] and then head to the floor where we eat picnic-style.

Maybe it's the cold winter weather or the large open space that comes with having combined kitchen, dining, and living areas, but for some reason it just feels cozier if we snuggle up, hidden within the confines of the cupboards. It's one of my favorite times of the day - something I cherish and look forward to each morning. I hope that one day my daughter is able to look back on this time we have together and remember, if not the specific event, the feeling of morning breakfasts with mom. May she always experience breakfast this way.

Amaranth is a great food, especially for infants and toddlers and pregnant women and nursing women and people who do heavy manual labor and on and on and on [you'll find it in this recipe]. The United Nations Food and Agriculture Organization found that wherever amaranth is consumed regularly, there is no malnutrition [see source below]. Let me say it again, no malnutrition. It is packed with protein [apparently the digestible kind!] providing half your daily needs, as well as calcium [and the necessary nutrients to help calcium absorption - magnesium and silicon], phosphorous, iron, and zinc. If your child is congested, try giving him / her amaranth to disperse the dampness [found with congestion] and relieve the stuffiness. If you suffer from heavy menstrual cycles, amaranth may help to reduce some of the bleeding if consumed regularly. It is worth trying to fit this food into your and your family's diet whenever possible. Start small [as in this recipe] and work up. My daughter now loves it plain, especially the texture, or with fruit and seed milk. 

[THE RECIPE]

1 c. old-fashioned gluten-free oats* 

1/4 - 1/3 c. amaranth [experiment with the quantity to find something you like]*

2 tsp. freshly ground flaxseeds**

2 tsp. freshly ground pumpkin seeds**

2 tsp. freshly ground chia seeds**

8 slices of frozen peaches [or 1 large fresh peach if in season]

2 - 2 1/2 c. of purified water

1 c. frozen blueberries [or fresh if in season]

1/2 c. freshly made hemp or pumpkin seed milk***

Place oats, amaranth, water [start with the smaller amount and add if necessary], ground seeds, and peach slices in a small saucepan. Cook on low to medium-low until soft and all the liquid has been absorbed [appx. 10 minutes]. Once the oat mixture is cooked thoroughly, gently fold in the blueberries. Cook for 1 minute and remove from heat. Pour into bowl[s] and top with freshly made hemp or pumpkin seed milk.

Serves 2 - 4 depending on serving size / appx. $0.80 per serving.

*I like to soak my oats and amaranth over night [well, when I remember]. Place both in a glass bowl and cover with 1 cup of purified water. Place in the refrigerator and let soak overnight [appx. 8 hours]. Soaking will make these foods more digestible and will also cut down on cooking time.

**If you are short on time you can make a larger batch of these ground seeds, mix them together, and store in a glass jar [tightly sealed] in the freezer. They should keep for about a week.

***For great, step-by-step instructions on how to make seed milk [it is really easy and will save you money] go here. Boxed milks are actually considered a processed food, something worth eliminating as they can tax your digestive system, specifically your liver. I found a great old-fashioned glass milk jar while antiquing one day. The look of my homemade milk in the jar encourages me to keep it full!

Source for information on amaranth: The New Whole Foods Encyclopedia by Rebecca Wood, pg. 10

DATE-SWEETENED NO-BAKE COOKIES

Every time I come up with a recipe or see one I love, my first question these days is "Can my daughter eat it?". If not, the challenge [and fun] begins. One of my new found pet-peeves is eating something in front of her that she can't have. Of course, there will always be times this happens but I work really hard to ensure that 98% of the time we are enjoying the same foods [or at least a version of the same foods]. Sometimes this means separating a portion out prior to adding certain ingredients, sometimes it demands sacrificing certain foods, but most of the time all it requires is a bit of imagination and a small amount of ingredient know-how with the willingness to try foods a few times until they are just right.

Today I was itching for some no-bake cookies. Long ago I gave up the refined-sugar packed, instant oatmeal masquerade that lurks on the bakery shelves. Today I took a detour around all other sugars [sucanat, coconut palm, and raw cane sugars, honey, and maple syrup] and instead decided to work with dates, a naturally sweet fruit.

Dates are sweet and warming. They harmonize organs and have eliminating properties [a good aid in treating constipation]. If you have a small child with a sore throat, date syrup or paste can be used in place of honey. Of course, the dried dates most of us have access to have lost some of their nutrients but even so, dried dates still are an excellent source of B vitamins, copper, iron, potassium, and magnesium.

I also substituted carob for cocoa powder as I am more interested in going to sleep than chasing a caffeine-laced toddler around in the wee-hours of the morning. Carob is also naturally high in iron, a nutrient that many children are deficient in.

Please understand that if you are looking for the dry, crumbly, super sweet version - this is not the recipe for you. Instead, these have a deep richness and subtle sweet that will easily satisfy those sugar cravings without the sharp blood sugar spike and inevitable energy crash.

But the best part? My daughter gets to enjoy the spoon.

[THE RECIPE]

1 cup of dates, firmly packed
enough boiling water to fill to 1 1/2 cups

Place dates in a 2 cup glass measuring jar. Cover with boiling water, enough to fill to 1 1/2 c. line. Let stand for 10 minutes.

4 1/2 c. of old-fashion oats [not instant]
1/2 c. regular coconut milk
1/2 c. date soaking water

Once the dates have soaked for 10 minutes, combine oats, 1/2 c. of the date soaking water, and 1/2 c. of coconut milk in a glass mixing bowl. Set aside.

Meanwhile, in a blender or food processor combine:

3/4 c. sunflower seed butter [or nut / seed butter of choice, although I would advise not using peanut butter]
1/4 c. coconut oil
the dates and remaining soaking water
1 1/2 tbsp. lemon juice
1/3 c. carob powder
1 tsp. vanilla extract or 1/2 scraped vanilla bean

Blend until very smooth. Pour into a medium size stainless steel saucepan and warm over low heat. Once the mixture is just warm, add in oatmeal mixture. Stir until all of the oats are incorporated. Let the mixture sit in the pot for about 10 minutes to allow the oatmeal to soften a bit more and soak up the carob sauce.

Place a piece of parchment paper on a cookie sheet. Scoop out cookie batter and form into balls on the cookie sheet.

Place in the freezer for 20 - 30 minutes [more if necessary] until firm. Store in the freezer or refrigerator.

*To make these raw, soak the dates and oats over night and eliminate the cooking step.

This makes appx. 20 medium sized cookies. 

TODDLER-FRIENDLY HOLIDAY CRACKERS

It snowed today. My favorite kind of snow. It's the snow that brings anticipation and complete stop-what-you are doing, child-like wonder. It demands a crackling fire and warm cup of peppermint chai. It drives me, helplessly, down to the basement to find just one strand of white Christmas lights. Yes! They're still here. As I carefully cradle them in my hands, just the feel is enough to course warmth and cheer through the core of my being. I plug them in and feel as if I might burst with joy as each little globe dances alive with glitter and glitz. Desperately I turn on the radio pleading that there be just one crazy station playing Christmas music.

On most days this expediency we have towards Christmas would annoy me. Just seeing Christmas decorations in October brings out my inner Grinch. I mean, I'd like to enjoy Thanksgiving if you don't mind!

But not today. Today I have become one of them. One of those insidious people who try to will the twelve days of Christmas closer through incessant glee and holiday cheer. I hum hall decking tunes. I dance a little jingle bell jig. And inevitably, I bake. And bake. And bake. The kitchen beacons me, luring me in with the oven's warmth and it's oh so magical scent of cinnamon and cloves. I wait an entire year to experience this kind of snow. It's the kind of snow that enchants the air and breathes mystery into the normalcy of life.

So, you can hate winter if you want. You can sulk at Frosty and "bah humbug" all you'd like. But not at this snow. May this snow remind you of the blessing of new beginnings. May it surround you with joy and peace and contentment to be just who you are, where you are.

And may it bring you alive with the mystery of life.

[FUN BUCKWHEAT FACTS]


Buckwheat is a blood-building food making it a good gluten-free grain for people with diabetes [it helps to stabilize blood sugar]. It boasts the longest transit time [in comparison to other grains] and therefore keeps you feeling full and satisfied for a longer period of time. Its real claim to fame, however, is that it contains a high proportion of all eight amino acids. In addition, it's a good source of protein and high in calcium. A minor caution: if you have signs of extreme heat [fever, thirst, and / or high blood pressure] you may want to minimize your consumption of buckwheat.

[AMARANTH?]


To the creators of "Got Milk?", you may not like this. Amaranth is significantly higher in protein and calcium than milk when compared cup for cup. It is an important food for pregnant or nursing women, infants, children, laborers, people who are very thin, and anyone that expends a significant amount of energy, such as athletes. It's a wonderful source of magnesium and silicon [two nutrients needed for calcium absorption], phosphorus, iron, and zinc. Considered a chi tonic, amaranth improves the quantity and quality of energy available to the body. It also aides in the healing of congestion, excessive menstruation, and yeast overgrowth.

[THE RECIPE]

1/2 c. old-fashioned rolled oats
1/2 c. amaranth
1 1/4 c. coconut milk [or other non-dairy milk]
2 tbsp. black strap molasses
4 tbsp. coconut oil
3 tsp. baking powder
2 tsp. star of anise or anise seed, finely ground
1 tsp. fennel seed, finely ground
1/4 tsp. dried ginger, finely ground
1/2 tsp. Real Salt sea salt
1 1/4 c. buckwheat flour
1 1/2 c. gluten-free flour [1/2 c. millet flour + 1/2 c. tapioca flour]
1/4 - 1/2 c. water
extra buckwheat flour for dusting

In a small saucepan bring coconut milk to boil. Reduce heat to gentle simmer and add amaranth. Simmer until amaranth is cooked [see manufacturer's instructions for cooking time]. Remove from heat and stir in oats. Set aside until cool [or let stand 10 minutes and then place in the refrigerator or freezer to speed up the cooling process].

When the oat mixture has cooled completely, place in a mixing bowl and add the molasses, coconut oil, baking powder, sea salt, ground anise, fennel, and ginger. Blend well [I like using the paddle attachment here if you have a KitchenAid mixer]. Add in buckwheat flour and blend. Add tapioca flour and blend. Finally add millet flour and blend well [you may have to remove the dough from the bowl and knead by hand]. Knead until a smooth, firm dough has formed.

Preheat oven to 425 degrees. Sprinkle a bit of flour on your counter top. Cut or break the dough in half and place one half aside. Roll the other half into a ball and place on floured surface. Flatten the ball with your hands, sprinkle with flour, and roll, using a rolling pin, until 1/4 - 1/8" thick [you may have to dust with flour from time to time to prevent tearing and sticking]. Once the thickness is achieved [the thinner the better], cut dough with cookie cutters. Using a spatula, remove the cut dough pieces from the counter and place on a parchment lined baking sheet. Repeat this process until all of the dough [including the half set aside] has been used. You can sprinkle them with a little salt if you don't plan on giving them to your child.

Place pans in oven and bake for 9 minutes. Flip crackers and bake another 6 - 8 minutes [depending on the thickness of the crackers]. Watch carefully to make sure they don't burn.

Remove from oven and let stand 5 - 10 minutes to cool. Repeat with remaining dough [you should have at least two "rounds" depending on the size of your crackers]. Store in an airtight container.

Makes 60 - 70 crackers, less than $3.00 per recipe or less than $0.04 per cracker.


[This recipe is inspired by 101cookbooks.com]

LUNCH FOR BABY N' ME!

One of my favorite things in the entire world is having lunch with my daughter. Call me old fashion, but I love it when we are able to both sit at the table and have a meal together. She's at the age now where her and I can eat similar foods [hooray!] and today is no exception.

Actually, today's lunch was birthed out of my intense desire to like beets. To be perfectly honest, I really don't like them. Pickled, steamed, raw, or roasted, I just can't seem to wrap my taste buds around them and get on board. But I also love a challenge and have consistently bought them at my local farmer's market with the desperate belief that one day I'll fall in love [with beets I mean, I am already in love with the most wonderful man and beautiful daughter].

Well, today it happened. Maybe it's not love but the like is finally there. In my opinion love only comes when you can completely embrace all aspects of that being. Sorry beets, but I'm not into your raw version yet. Or steamed. But sauteed and baked? Now that I can enjoy. Pair it with some crunchy kale and a sweet potato and ooh la la - a relationship is born.

And my daughter? I think she loves anything I do and will eat anything I eat [remember this if your child is being picky about a particular food]. Just like her mama beets haven't been an immediate fixation but today the plate was cleaned and a tummy full. Perfection. Each time she puts something in her mouth I am reminded of my intense responsibility of caring for her whole person - mind, body, soul. I breathe life into her every time I kneel down and play or notice the seemingly insignificant thing that she must show me right now. To her, it is the most important thing in the world and that makes it the most important thing in my world. I provide her security each time I kiss, hug, and snuggle her. I give her a little piece of eternity each time she takes our hands and watches us pray. And I nourish her little body with every beet, potato, and piece of kale, teaching her the value of family when we sit down and eat together.

So, today may you chase fervently after something you know is good. And may you be rewarded. May you look at your children, or the children of others, and see in those trusting eyes the deep responsibility we have to care for them well. May you rise to the occasion. And may you leave a legacy that is far greater and more lasting than anything that could ever be written on paper. May it be written in the beings of those you love.


[RECIPE]

2 medium sweet potatoes
1 medium - large beet, greens removed
1 bunch of kale [I love lacinato kale] and beet greens
2 tsp. extra virgin olive oil
pinch of Real Salt sea salt
fresh ground pepper
pinch of granulated garlic
ghee, non-dairy butter [like Earth Balance Soy-Free spread], or extra virgin olive oil

Preheat oven to 400. Wash and scrub potatoes. Using a fork, poke with a few holes on each side. Place in oven and bake until soft, approximately 40 minutes [depending on size of potato].

Wash and scrub beet. Remove peels and greens. Set greens aside for later use. Shred beets using cheese shredder or processor. In cast iron skillet, heat 1 tsp. of oil. Once oil is hot, add beet and cook for 5 minutes or until cooler had deepened. Place on parchment paper lined baking sheet [separate a little if cooking for a young one as well]. Set aside.

Wash kale and beet greens. As thinly as you can cut, slice the greens. In the same cast iron skillet, add the remaining teaspoon of oil and heat. Add greens and saute until a deep green is achieved, approximately 5 minutes. Place on same parchment lined baking sheet [again, separate a little if cooking for a younger child].

Preheat oven to 300 degrees. Sprinkle the "adult" portion of beet and greens with sea salt and granulated garlic. Bake for 15 to 20 minutes or until kale is very crispy [Little tip: you can also make great kale chips this way. Simply cut the piece a little larger, saute, and bake!].

Once the potatoes are soft completely through, remove from oven and cut in half, length-wise. For baby, scoop out potato and discard [compost] peel. Mash well. For adult, mash in peel and add ghee, non-dairy butter or drizzle with olive oil. Sprinkle with a little sea salt and pepper.

Once kale is crispy, remove kale and beets from oven. Place kale on plate. Add prepared sweet potatoes and top with beets. Sprinkle with a little larger grain kosher salt.


For baby, add kale and beets to mashed sweet potato and serve plain.

CREAMY PUMPKIN ICE CREAM AND BABY'S PUMPKIN PORRIDGE

Now is the time of year that something is stirred within me. I feel it first in my toes, then my knees, my stomach and, starting on the first day in September, it begins to bubble up throughout the month until I am completely overtaken. I call it Pumpkin Obsession. That's right, I'm infatuated with them - those beautifully orange, and green, and white, and blue, haphazard little [and big] orbs. Breakfast - pumpkin. Lunch-pumpkin. Dinner - pumpkin. Dessert - pumpkin. Pumpkin, pumpkin, pumpkin.

Pumpkins are the one vege-fruit [they're officially classified as a fruit but are commonly known as a vegetable] that is 100% American. Many of the other foods we eat hail from all ends of the earth but pumpkins, aah pumpkins, are one of our only homegrown, patriotic symbols that America does have roots in food and an image that is different, at least for a short time in the calendar year, than those tragically familiar yellow arches. Better yet, they are one of the few foods that can't be found out of season, increasing their charm to, well, near immortal.

Maybe this is why I long for fall, reaching for it each summer, begging it to come closer and stay longer. Or maybe it is because deep down I believe that America can change. That someday we will earn the right to be known as something other than the "fast food nation", "the most obese nation on the planet", "the wealthiest nation with the poorest health", or any other one of the many phrases that have come to describe this land we love.

Well, whatever it is about these beautiful icons of hope, home, and harvest that captures me, I grow them, eat them, freeze them, and stare at them, somehow believing that if I don't, they'll leave me for good and those annoying, much-to-common arches will be crowned our king.

So here is my salute to the pumpkin, to America and to you.

[CREAMY PUMPKIN ICE CREAM]

A special note: Before I share this recipe, I'm going to let you in on a little secret I discovered, perhaps by accident, during one of my ice cream making adventures. I decided to try brown rice syrup as a sweetener in lieu of maple syrup or honey and found that it not only gives subtle sweetness but also keeps the ice cream from freezing into one solid mass. Instead, you will find it comes out of the freezer ready to be served, no thaw time necessary!


2 c. regular organic coconut milk
2 c. frozen pumpkin chunks [unfrozen puree would also work here]
1 c. brown rice syrup [or to taste]
2 tsp. vanilla extract
1 - 2 tsp. each ground nutmeg, cloves, allspice, and ginger [more or less to taste]
2 - 3 tsp. ground cinnamon [more or less to taste]

Refrigerate coconut milk [and pumpkin puree if using] until cold. In a blender, mix all ingredients until very smooth. Start with the lesser amounts of spices and work your way up until the taste you want is achieved. You can also add more pumpkin for stronger flavor.

Pour into ice cream maker [if using] or glass container. Make to manufacturer's instructions or cover and freeze until firm.

Serve with a sprinkle of nutmeg and some gingersnap cookies.

[BABY'S PUMPKIN PORRIDGE]

1/3 c. quinoa, finely ground
1 c. purified water

Bring water to boil in small saucepan. Add quinoa and cook until creamy, appx. 90 seconds, stirring constantly. Set aside 1/2 cup and store the remaining quinoa in a glass container, refrigerated, for up to 3 days.

1/2 c. organic pumpkin [cubed or puree]**
1/2 c. cooked quinoa cream [from above]
1/2 c. organic applesauce*
dash each of cinnamon and nutmeg

If using cubed pumpkin, place all ingredients in a food processor and blend until smooth. If using puree, simply combine all ingredients, stirring until well mixed.

*Making your own applesauce: wash, peel [or not, I usually don't], slice and core organic apples of choice [if using something other than organic apples, please wash really well and peel]. Place in a saucepan and add about 1/2 inch of purified water. Bring to boil over high heat and then reduce heat to low. Simmer until apples are very soft. Remove from heat and allow to cool slightly [15 - 20 minutes]. Place all [juice and apples] in blender and blend on med-high until very smooth. Freeze in ice cube trays for easy use or refrigerate for up to 3 days.

**Making your own pumpkin puree: Making homemade pumpkin puree is really easy and the taste is worth any effort. I prefer the cheese or pie pumpkin varieties.

Carefully cut the top [stem area] off the pumpkin [cut about an inch or two away from the stem in a circle] and remove all seeds and strings. Cut pumpkin into wedges, place on parchment paper lined cookie sheet, and bake at 425 degrees for 30 minutes or until very soft. Allow to cool about 10 - 15 minutes and then gently remove pumpkin skins using hands [be careful, very hot!] or knife. Place pumpkin chunks in food processor and blend until very smooth. Store in freezer.

JELL-O JIGGLERS

For awhile now I have been looking for jell-o recipe that didn't involve harmful additives, dyes, and animal hooves / hair / other "scrap" parts. A few weeks ago I stumbled upon Rebecca Wood's The New Whole Foods Encyclopedia, a book that has become my new favorite and is a must have. I began reading through it and, wa-la!, a recipe for jell-o that is even better than the branded version. It also boasts extraordinary health benefits.

 The ingredient that makes it gelatinous, agar, is packed with fiber that soothes the digestive tract [great for inflammation] and chelates [or eliminates] toxic pollutants from the body. It is a great infant food [use fruit juices your baby has already tried and you have fun finger food!] and is rich in minerals. To top it off, this recipe contains no added sugar as it relies on the sweetness of the juice and fruit!

[THE RECIPE]

Recipe from Rebecca Wood's Better Than Jell-O Dessert [p. 3]

4 c. apple juice or any other juice you prefer

2 tsp. agar powder [or 4 tsp. granular agar, or 5 tbsp. kanten flakes]

2 c. diced apples, pears, or fruit of choice

Place the juice, agar, and fruit in a medium saucepan. Do not cover. Bring to a boil and watch closely to prevent boiling over. Reduce the heat, stir to blend, and simmer for 3 - 5 minutes, or until the fruit softens to desired texture. Pour into individual serving dishes [I use silicon muffin cups or, for a fun alternative, hollowed out halved fruit peels set in a muffin tin] and allow to set on counter for 30 minutes [or in refrigerator for 15 minutes].

Makes 6 cups.