Prepping [a] Baby Food[ie]
This is my blog about family meals from scratch. As my 'baby' ["LL"] is now 2 years old, it has become less about "baby food." Lately, we've been trying to focus more on having family dinners where everyone eats the same thing, with no exceptions for the little one. But keep an eye out for some new baby food recipes around January 2013, as our new baby ["Baby Boy-yer"] was just born in August. We're always looking for ideas on what to make to keep this family healthy and trying new things. Join me, and submit recipes and tips of your own! Very Orange Purée (makes multiple servings)
Simmer together in water 10 organic carrots, 10 unsulphured dried apricots, 1/3 sweet potato with 1/4-1/2 cup amaranth. (I used Bob’s Red Mill.) Season with spices of your choice (but not salt!) like cinnamon, cumin, ginger and turmeric, or if you’ve got an extensive pantry, maybe some Ras El Hanout for a Moroccan flair. (http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm)
This recipe is full of lots of healthy beta carotene for your little one’s eyes-enjoy!
Very Orange Purée (makes multiple servings)
Simmer together in water 10 organic carrots, 10 unsulphured dried apricots, 1/3 sweet potato with 1/4-1/2 cup amaranth. (I used Bob’s Red Mill.) Season with spices of your choice (but not salt!) like cinnamon, cumin, ginger and turmeric, or if you’ve got an extensive pantry, maybe some Ras El Hanout for a Moroccan flair. (http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm)
This recipe is full of lots of healthy beta carotene for your little one’s eyes-enjoy!
Baby Soba “Lasagna” Purée
The other night we had a little japanese-italian dinner of soba noodles with homemade (of course!) tomato sauce. Today I reheated some in the Beaba (on the steam setting) along with some fresh baby spinach and then puréed it for Boy-yer-ino.
I would have added some ricotta before steaming if we had not just run out. Somehow this purée tasted exactly like lasagna even though it had no cheese at all.
This morning I went on a wild edible foods foraging trip with my mom and a group from my gym, RAW Fitness. It was led by three great guys from Reconnecting Roots (check them out at www.reconnectingroots.com ). It was an awesome mother-daughter bonding experience and we learned a lot. Some of the many plants we saw and tasted are pictured above-dandelions, morels, Virginia creeper, ramps, mustard garlic, lemon balm, sassafras, burdock, wineberries, and a wild turkey sitting on her nest of 14 eggs. We didn’t bring the kids because of iffy weather but next time I would love to. Highly recommend everyone check out their website.
I can’t even begin to comment right now, this is incredibly outrageous. The FDA might as well change their name to the FDBS if they approve this.
This one is for Uncle Larry-Peruvian Baked Whole Chicken
This was a quick and easy recipe from the Whole Foods’ recipe app. Prep takes 5 minutes and there isn’t a lot of chopping.
http://www.wholefoodsmarket.com/recipe/peruvian-style-roasted-chicken-sweet-onions
Breakfast smoothies are a great way to use up all the leftover beet greens I don’t want to cook.
I made this recipe because I wanted to make a raw chocolate orange treat for my mom who loves the flavor combination of dark chocolate and orange. LL loves it too. It is like a brownie.
This recipe makes a guilt free chocolatey treat that has no artificial ingredients and can be made without any added sugar. (The honey/agave are optional.) Of course because it is raw, it is gluten-free, vegetarian/vegan and completely natural. It also takes 5 minutes and you don’t have to turn in the oven. Love!
Ingredients:
1 cup almonds
1/4 cup cashews
1 1/2 cups dates
1 tablespoon vanilla extract
5 T raw cacao powder
Juice and zest of an organic orange
1 1/4 cups dried coconut
3/4 teaspoon sea salt
1 Tbsp. raw honey (or agave for vegans) optional-I think it is sweet enough with it.
In a food processor, grind nuts and dates until they are small and crumbly, like a larger grained sand. Add the rest of the ingredients and process well until evenly mixed. Spread a thin layer in the bottom of a Pyrex and press flat. You can use as large as a 9x13 but no bigger.
Cut into small squares and serve as a dessert or snack. I like these after a workout.
Tempeh and Vegetable Stir-Fry
Steam one cubed eggplant 8-9 minutes.
Meanwhile… sauté thinly sliced tempeh (I used organic three grain tempeh, which has a great texture) and minced garlic together in a small amount of olive and sesame oils in a wok, until lightly brown on both sides. Add mushrooms, string beans and eggplant. Sauté a few more minutes with liquid aminos (or soy sauce or substitute). Top with several handfuls of fresh spinach and cover the wok for a minute or two. When spinach wilts, stir everything together and serve over brown rice, optional.
Shows how inaccurate food labels of nutrition information can be on packaged foods. Hint 1: you can rely more on the accuracy of large chains than you can on those cellophane wrapped convenience foods sold in NYC bodegas. Hint 2: probably nothing pictured in this video should ever be eaten.
(via foodfabs)
