Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Friday, August 22, 2014

Unschooling Update

While our friends who are enrolled in independent study charter schools are diving back into their homeschool studies for the school year, things are not much different than the summer time has been for my family. This year we are filing independently and I am allowing the kids absolute freedom to pursue what interests them.

For G-pie (the 12 year old) this means make-up tutorials on YouTube and a recent blossoming desire to become a YouTube personality. Her favorite is https://www.youtube.com/user/C0OK1EMONSTER. Yesterday we spent the better part of an hour watching snippets she had selected to share her passion with me. Last week I asked her to give me an overview of all the channels she is subscribed to and what she likes about them so we can start planning her channel. She worked for several hours and filled 6 notebook pages and then came and said we'd have to split up the footage she wanted to show you in our next 5 one-on-one's. She had 5 hours of YouTube videos to share with me. I am really excited to share this journey with her. She also wants to learn to play the violin and join a rockclimbing class. She is excited about the first board meeting of the year with our 4-H Club. She is the Recreation Leader.

My 6 year old, J-cakes, has decided she needs to know how to read. So we are starting a fun weekly class with a few of her friends to explore reading in playful and low pressure ways. She is also interested but withholding judgment about the Magic Tree House book club I am running for Learning Barefoot, my homeschool enrichment program. She mostly wants to do make-up with big sister, but I see her most often drifting away after the make-up is applied to play pretend, talking to herself and including her little siblings as players in her highly imaginative dramas.


Processing a little mama guilt over not being able to do any one-on-one's with her in a couple weeks, but at least Sugar Daddy got his in while G-pie and I were seeing The Giver on a double mommy/daughter date. She loves the beach, so we have undertaken a big project- to walk the OC coastline (not all at once). We started in Seal Beach a couple weeks ago- we didn't make it very far.







The older girls have been watching several episodes of Full House daily as well, it makes me nostalgic and surprised at what great parenting those men modeled. They will also be attending yoga and continuing their fabulous Herbal Studies class.



















{Insert deep breath} My 4 year old, C-dough, is into Rabbids Invasion, Spongebob Squarepants, Wallykazaam, Wild Kratts and Octonaughts. He loves cereal and would eat it at every meal if we could keep it in stock. He loves sandplay and dirt and seeing friends. He wants to make playdough or goop or oobleck every day. He has always allowed his bigger sisters to apply make-up (sometimes monster faces) and dress him up and he is starting to act a little silly and embarrassed when he comes to show me. I am curious about this. He is learning to recognize how his emotions make him react physically (especially to his baby sister).

C-Dough knows his alphabet and can count to 20. He loves abcmouse.com and plays daily for 20-60 minutes. I am trying to find more time to sit with him to enjoy his interests and hoping to find a way for him to do what he keeps asking to do- build a robot. And just now he came running in to tell me the new Dora and Friends was on and he was super excited to watch it. He is also getting very good at pretend play, even directing the show with M-cube when she allows it. {I am aware that many believe that the effects of so much media on a child this age is detrimental, I am trusting that the large amount of outside play and sibling interaction he gets throughout the day is balancing that.}


The middles are enjoying the "busy bags" I have been making them for when I am trying to get work done. They both approach them so differently and usually end up working together to make them even more interesting than I imagined.



Lastly, my baby girl, M-cube. She is the picture of a perfect two year old. She is completely adorable and totally "terrible"- often in the same moment. She screams piteously when her baby doll won't sit up the way she wants her to. She laughs gleefully when I do "This Little Piggie" and she always says, "other one, mama". She sings little made up songs all day. She loves to snuggle mama. She is fearless and courageous on the tallest of play structures. She is independent and explores to the furthest boundaries she can when we are out and about. She sleeps erratically and hates to nap. She can count to 10 and has a HUGE vocabulary. She has finally accepted another grown up into her circle, and I am so grateful to me dear friend mrscave08. I am hoping to get more involved in Signing Time with her, she really loves the music and knows a lot of signs.



Then there is me. How am I "unschooling" myself, you ask? Well I will tell you- I am Learning Barefoot, as always. Just keeping on moving in the direction that feels right. An incredible balancing act and something that requires much yoga.

This coming "school year" (while we are choosing to unschool, my kids enjoy the traditions and milestone markers that we weave in, both seasonal observances and cultural happenings). I am feeling like my work is pulling me away from my kids, I am exploring options and letting go of what doesn't work with ease and gratitude. I plan to deepen my practice of yoga and keep working on my other passion - food management, preservation and cooking with my CSA basket from www.abundantharvestorganics.com.


As a family we are learning much about how to compromise and collaborate, it naturally follows respectful communication and honoring each other's desires and feelings; allowing each of our 6 family members the space and support they need to process their growth spurts, as they develop through phases and stages.

We are blessed to have our happy little magical cottage to call home. We are grateful for our community of family style learners. We are ecstatic to live in one of the most beautiful places in the world and to be exposed to so many opportunities to explore the world. This is going to be our best homeschool year ever.


Monday, May 13, 2013

Fresh living

Thursday I picked up baby rainbow chard, collards, butter lettuce and the best avocados ever- grown with love by my friend in her Little Beach Homestead. Saturday my family and I lovingly prepared rosemary skewers and I delivered them to the Garden Angels Cooperative, where a team of volunteers sorted out the produce 9 others had brought and we came back a few hours later to a bag with a couple grapefruit, a tangerine, a baggie of sage, some muffins (notice the empty bag), a bunch of kale, lots of green onions (ideas on what to do with those, anyone- I use them in scrambled eggs and on rice and that's about the extent of my experience...) and a generous bag of kumquats. I don't even know how to eat those.

For the past week we have had bone broth in the crock-pot constantly going - I added a sprig of rosemary to one batch. Yum.
Now I have 9 jars, 3 trays of frozen cubes- plus I made

  • egg drop soup one morning, 
  • sauteed chard & avocado in bone broth another, 
  • tortilla soup for lunch one day, 
  • just a mug of broth with apple/avocado/almond salad, 
  • and then... classic vegetable soup last night (so easy- few handfuls out of the huge bag of frozen, organic mixed veggies from Costco, a jar of tomato sauce, 2 cloves garlic and a can of potatoes that someone gave me for some reason- just 'cause I wanted to use it up; threw it all in the last of the strained bone broth and let it simmer in the crockpot for an hour, sooooo good!) 
And all this from the bones of the 2 Rotisserie Chickens we served at May's 1st birthday last week (oh and of course, some Apple Cider Vinegar, carrots, celery and onion).

My middles are excited and involved and practicing cutting and G is learning about proper food storage and safety as Shawn and I discuss it, she has chimed in with questions and gone and looked stuff up, even!!

We also made 4 batches of orange oil cleaner from the peels the kids have carefully saved each time they eat a cutie- and that is frequent. And we have been saving other scraps for the worm bin and compost pile.

It feels so good to be connected to the foods we eat, to be using as much as possible from each source to be sharing with others, and supporting small local growers.

However- lest you think I am some sort of paleo, hippie, homeschool mama- I will quickly end this post as I share that my husband is pulling in the driveway with Carl's Jr...

Saturday, December 22, 2012

Crockpot Cooking

Well after being inspired by +Mama and Baby Love  to get those crockpot meals prepped and frozen, I now have 9 meals ready to go... During the first day of prep, I made the Healthy Mama BBQ Chicken and Chicken Curry, while cooking taco filling in the crockpot. 

The next morning I quickly knocked out the Goulash and with the rest of the chicken I purchased, I made up a Chicken Fajita freezer meal pack- and started a roast, which I modified from this recipe- I used Sweet Potatoes instead of regular and omitted the celery and onion soup mix- replacing it with my own zesty herb seasoning mix. I loved it.

My almost 11 year old wanted to make the gravy so I taught her how and I thought it came out great too- we gathered around the table (after a short scuffle about who would sit where- nobody puts G-pie in a corner, apparently!) she took one bite and said, "Well it smells way better than it tastes" and I burst into tears (we are both hormonal right now, methinks!) ... although once I was able to compose myself and discuss it, it turns out she and Sugar Daddy were surprised by the sweetness of the meat & gravy. They were expecting something more savory- I guess the sweet potato infused it all too well!!

Having used my crockpot twice this week, I noticed it seemed to be cooking hot, so after a little searching I found these answers:


So now I have a bit of trouble shooting to do. Especially since I have a freezer full of food ready to dump in a crockpot!!


Tuesday, December 18, 2012

Fresh Frozen Crockpot Family Food

It took me all weekend to clean and rearrange the cupboards in my kitchen. Monday I shopped.

Today is Taco Tuesday. I will have all the 3 littles home with me all day, while Sugar Daddy teaches make-up Science & Drawing classes at Learning Barefoot.



So I searched for a crockpot taco recipe- let's see how it goes, simmering all day while I chop and sort and store for the coming busy weeks. Found these great fresh to freezer to crockpot to table recipes on Pinterest... where it looks like this mama got a lotta love for this brilliant idea and has recently written a cookbook.

It is now 11:07 am. The middles are playing Dr with their stuffed lovies. The littlest is sleeping- here we go on the tacos... and then it is time to start chopping!!



Posting to Tumblr throughout the day... http://barefootocmama.tumblr.com/





Sunday, November 25, 2012

Spending Sunday in the Kitchen

This was such a lovely day.

We decided that Sundays should be spent in the kitchen and we will make pancakes for breakfast, snack plates for lunch and something sweet for the week- today we have been trying to get to these... meringues.
J-cakes learned to finger crochet today. She picked it up so very quickly.

G-pie cleaned the tea kettle.

C-dough made his lunch.

As did J-cakes.

C-dough took out the trash!

We played with egg yolks.

We mixed egg whites.

And added sugar & food coloring.

And tasted it.

And squirted it.

And exploded it. (Science experiment in the microwave gone awry. Tense moments with egg everywhere!)

After hours of wiping down (and behind & underneath) appliances, scrubbing cupboard fronts (love how C-dough calls them "covereds" just like G-pie used to!), unloading, re-loading, un-loading and re-loading the dishwasher, clearing the clutter from the counters, cleaning the teapot and the coffeepot- with a couple breaks for dance parties, hanging our "prayer rags"...




He put on the Scooby footies and fell fast asleep!








Thursday, May 24, 2012

Family Meals

So the arrival of our fourth mouth to feed has me all in a tizzy. I have M-cube's nutritional needs covered for the immediate future, no preparation necessary, always ready on demand and free! 

But the other 3 all have very different eating habits and tastes- other than their shared desire for all things sugary or sweet!

This past couple of weeks we have been incredibly loved up on by some awesome mamas who have brought us meals. It has made all the difference for me in being able to maintain our family tradition of eating at the table as often as possible- which has allowed us to bond as a family while we adjust to the new arrival of another human being to share our daily lives with.

Last night G-pie said she loved people bringing us dinner. And that she has enjoyed all of them -although the Pasta with Ground Turkey & Corn was her favorite- and the delicious star cookies that came with it! I loved the casserole dish and realized I should make more 1-pot meals. This one really made me think of my dad, who loved to add corn to pretty much anything...

Sugar Daddy's favorite was the chili which he simmered all afternoon, adding spices and seasonings... the hard prep work was all done, and he got to tinker with the flavor the way he loves to do!! An added blessing to this wonderful dinner- which I appreciated both ways. Such comfort food, and the aroma of the house all afternoon was delicious!

Last night we feasted on Salmon with Brown Rice, Garlic & Lemon Green Beans and Apples & Yams, with Girl Scout cookies for dessert. Totally gluten-free & dairy free. Packaged for ease & convenience- it came together like a gourmet meal.

We were also so grateful for the snack foods- and the soups that people brought, this one was perfect in it's simplicity and so good. It was a great way to give myself a boost before or after a marathon nursing session! 

Another mom brought soup too- these wonderful, wise women know how to supply a postpartum mama with nutritional needs and delightful indulgences, as well! 

This experience left me wondering how this might work even beyond the babymoon- and how it would be such a benefit to busy mamas. It is a great way to expand our own familiar menu and try things made a different way than we do.

Tonight I will be trying out a frozen meal from my friend at Dinner This Month: Chicken Pesto. I have been considering forming a meal assembly group through DTM. I am not sure if the recipes will fit with our dietary preferences, and it seems like a lot of work. I found this option- discovered on Pinterest: http://www.bigredkitchen.com/2011/08/how-to-make-mason-jar-meals-part-2/ for fresh food, sorted & stored in sustainable servers.

Right now I think I like this option best: http://livewellnetwork.com/Deals/episodes/Meal-Sharing/8352502.

Search OAMC- once a month cooking, freezer meals, meal assembly groups & meal sharing for other options.





Sunday, August 28, 2011

Staging, Strewing & ideas for Vegan Stewing?

Homeschooling, heck parenting as a whole, is so much about setting the stage ["and cleaning up the spills that occur" the madwoman inserts as she leaps out from underneath her laptop in an attempt to save the family calendar from the tiny toddler with a cup of water obtained from mysterious sources!]- something my new bosom friend and kindred spirit, Kate, calls "strewing".

As I was clearing the clutter and sorting the soiled from the scattered clothing in the littles room last night I was suddenly aware of the fact that "staging" is what I do for my small learning humans, often unconsciously- pulling out a book on a recently experienced discovery, like ladybugs, piling all the stuffed dogs on C-doughs bed because he like to use them to bark at the Barbies when G-pie is playing with her little sister, and putting the puzzles with numbers on top of the dresser since J-cakes is totally into counting right now.

Really it just stems from paying attention to what your child is into and being less impressed by your own ideas of what you think they should learn from you and more interested in their ideas of what they think you should play with them. 

Yes, go back and read that last sentence again- it is a very important point. (I have to change a poopie diaper anyway so there is going to be a natural break in the flow of words pouring forth from my fingertips!)

So applying the same logic to my 9 year old- my job in her education is to create an environment and provide sustenance- till the soil and mix in some good compost for a fertile brain. Throw in some great companion plants, watch for weeds and pests - which if you choose the companion plants carefully, will be minimized, and water liberally. I mean that literally. My opinion is that water is an essential ingredient in a child's life. Drinking, playing in and with, visiting large bodies of, witnessing the changing forms of and very important- learning conservation. Lots of sunlight, a little pruning here and there- and then watch that little sprout thrive!

The most important things I can do for my children- provide a welcoming, accessible space to discover the things I "strew" about, pay attention to their interests and partner with them to find great resources so that they can pursue their passions, take them places that allow their imaginations to soar and give them lots of food that composts well!

Topping mamas list of skills to develop this fall- better, simpler, housekeeping tactics, everything there is to know about social media and continued growth as a yogini and fresh food fanatic! [again she leaps off the couch as the taller toddler gives herself away as the source of the mystery cup of water, bringing a freshly reFILLed cup to her thirsty brother!]

Doing the research to start filling my freezer with some delicious Vegan stews for the coming frenzied fall, suggestions welcome! Although I am following Gluten-free, Vegan recipes, I am still eating some chicken and fish, and beef jerky- and the occasional piece of Costco birthday cake, because really who can resist? It's called the barefootOCmama diet.

Here are some new favorite foodie blogs:

Happy Sunday!! May your surroundings be pleasant, your thoughts full of light, your companions refreshing and your nourishment enriching to your body and soul.

Monday, July 25, 2011

Food, glorious food! My Top 10 Thoughts on Eating

As of late, several dear women have sought my input on eating Vegan. Of course, I am far from an expert- I fall off the veggie wagon all the time (I especially regret when I land in a bag of Hershey's kisses!), but I can offer a few tried and true tips and tactics.

As Nature Intended- but bite size!
Sometimes simplest is best- fruit and veggies can be eaten plain- slice up a cucumber and dip it in soy/wasabi sauce, peel a carrot and keep using the peeler on it to create ribbons which are fun to snack on or throw in salads, pull out that Apple Peeler Corer Slicer you bought at the Pampered Chef party I made you go to years ago and use the darn thing- the peels mix in great with those carrot ribbons and a handful of raisins! (contact my friend, Jennifer if you need one of those nifty devices- www.pamperedchef.biz/jennifermasri)


Grow a little herb by the kitchen sink.
My garden usually contains, thyme, mint, basil, chives, tarragon, oregano and lots of interesting tomatoes and peppers (currently we have heirloom pinneapple cherry tomatoes and in the past we have enjoyed chocolate bell peppers). I find that keeping a small pot in the kitchen with my current favorite- you can get them at most grocery stores these days - helps remind me to use it, and the others! Then it goes into the garden or sometimes it just gets used up!


Follow flavor favorites
My tastes tend to vary a lot, but I find that I go through phases of favorite flavors- and it works for me to go ahead and eat it up! For example, I am totally into Spike right now- so I am trying it on everything! And if you are craving something- figure out which flavor you really want and try to create that, for example if I want a cheeseburger, I grill up a slice of squash, sprinkle it with Spike and sesame seeds, add avocado, lettuce, tomato, pickles, mustard and onions wrap all that in a freshly warmed corn tortilla- not the same but oh so reminiscent!


Enjoy eating
Gather your family together at the table and pay attention to your presentation. You don't have to be fancy- one of my favorite ways to find a little festivity is to make it Mediterranean style platter with assorted veggies, olives, etc. I add some crackers, cheese and salami for the family- and a bowl of berries or sliced apples. We all gather round and chit chat like we are mingling at a party! Finger foods, family style, fast cleanup!


Leave off labelling yourself
Recently I have toyed with being Vegan, Vegetarian, Lacto-Vegetarian, Ovo-Vegetarian, Lacto-Ovo-Vegetarian, Paleo and Gluten Free. While researching and trying the recipes I found (here are some links I enjoy http://blog.nativefoods.com/ www.vegweb.comhttp://www.primalandgreenoc.blogspot.com/http://paleodietlifestyle.com/) I realized that focusing on the vegetables satisfies almost ALL the eating styles out there- whether you choose wheat (vegan) or meat (paleo) I find that fruits make a great dessert, avocado is a sensational treat, and we should really avoid or limit eggs, dairy and processed anything.


Photo your food
This is a tactic that is a little silly, but if you have the ability to brag and show off what you are eating, it motivates you! I share with Facebook, post on my blog and have also played with other photos sites like http://365project.org/ and http://twitpic.com/) This also helps me remember that garnishes aren't just purty they usually enhance the flavor greatly, and I always want to add something special when my food is about to have it's picture took!


Break with Tradition
Broccoli for breakfast? Beautiful! Frozen treats for dinner? Fine! Liquid only lunches? Lovely! not the kind you shake not stir and garnish with 3 olives, ladies).


Find a fork you like
Another odd habit I have that I find makes me want to eat salad and other forkables- I really like this one particular fork I have. It doesn't match my flatware set, I don't even know where it came from, but it feels great in my hand, it provides perfect size bits and it looks great in my salad bowl!


Be an Iron Chef
When things get a little boring, send your hubby to the store and ask him to get all the things that he can remember you usually use, as well as anything he things you should try. Then go in the kitchen and see what you can make using 2 or 3 of the ingredients he brings home as the center of your meals.

Recipes are great and I would be happy to share some of my favorites, (I have them all over the place, but someday I will collect them into one central accessible e-location!) but being creative and cooking contentedly or preparing peacefully- these are the things that make all the difference in following a satisfying, healthy and stress free menu plan (oh I don't plan my menu, anymore, ever! It is too rigid and my choices are already so limited I hate being told what I am supposed to eat- even if it is by my past self who made a perfect plan!)

One more thing- do yoga. Yes, yoga. You will see what I mean.

PS Beets. Learn to love them.

This post linked to http://ohamanda.com/ for Top Ten {Tuesday}
(I know I wrote it on Monday, but it was really late, and besides I didn't know about Top 10 Tuesdays until today which is Tuesday so this is an after the fact, edited in link...)

Tuesday, March 22, 2011

Cooking Couscous is Cool

Couscous is such an easy and foolproof side item for kids to cook. We find all sorts of ways of sprucing it up- the Kitchen Assistant added Curry, Clove, Nutmeg, Apples and Raisins tonight. While the spice was a little heavy handed- it had potential.

Before the spice bath...
Hub-ster made himself frozen chicken Teriyaki from Costco, and I made a baked head of cauliflower basted in curry, cumin, coriander and canola oil, with apples, onions and raisins nestled in the hollow created by cutting out the stem. As it turned out all three items, stirred together = fascinating flavor!

G-pie and I learned a lesson in the use of spice tonight, and as a whole the idea of experimenting with seasoning was explored thoroughly. We discussed how flavors are enhanced by others and agreed that cloves should be used VERY sparingly. 

We also decided salad and couscous is the perfect base for a meal, add steamed asparagus, wok'd broccoli, cooked carrots or a hearty yam and yukon stew, with baby peas and peal onions and finish with fruit. Once grilling season hits, we'll have veggie kabobs, grilled eggplant and zesty zucchini.

Last night G-pie made a stellar salad from romaine, raddichio, herb mix, carrot coins & jicama chips chilled with 1/2 t each dill & ginger, chopped apples, a pinch of cinnamon sugar and northern italian dressing. She did a great job of chopping everything down to bite size or smaller and tossed it all together with the perfect amount of moisture. A promotion may be in store for the budding culinary apprentice...  


Friday, March 18, 2011

Grab & Go Breakfast Logs

Was trying to make cookies- my Kitchen Assistant suggested they were more like Breakfast Bites, and I reshaped the next batch into logs, I plan to keep these babies on hand! Throwing a few in the freezer today to see how they fare...

Basically I blended peeled, cored and sliced organic apples (3 gala and 2 granny smiths) with 1/2 c water from boiled beets and 1/4 cup honey, until it was smooth. Then I added 1/2 cup canola oil and blended with a whisk.

In another bowl I put 2 1/2 cups oats, 1/2 cup spelt flour, 1/4 cup whole wheat flour and 1/4 cup all purpose flour, along with vegan egg substitute (Ener-G Egg Replacer powder) and a few shakes of salt.

We combined the wet & dry ingredients then folded in 1/2 cup raisins and swirled in 1/4 cup peanut butter.



This recipe is VERY loosely based on Oatmeal Cookies from Rodale's Naturally Great Foods, a cookbook I have been reading- it has a lot of information and tons of recipes... but it isn't vegan- nor even vegetarian. Labels. schmabels, it has good eats!

We also experimented with drying beets again, my Kitchen Assistant thought we could try a salty-cinnamon-sugar, and it turned out surprisingly good. Still need to adjust something as they are a bit chewier than I would like. Mary Bell's Dehydrated foods suggested boiling first, maybe I didn't do it long enough- it was a big beet! The skin came off much easier after boiling.


Many of the things we did the recipe came from ideas inspired by the newly learned cooking terms my Kitchen Assistant has added to her vocabulary. G-pie totally wow'ed me with her already accumulated knowledge of cooking terms! (I am creating a soon-to-be-downloadable homeschool cooking course as we go- see tag KitchenAsstLP for posts with resources and materials).

We reviewed the 44 words on her word search - and she knew half of them! We also colored our Farmer's Market Veggies and arranged baskets of colorful vegetables- this turned into a great time for G-pie to teach J-cakes her colors and she ended up making a flashcard set to aid in her very-seriously undertaken duty.

Hmmm... I think we need a mentoring class at S.C.H.O.O.L. Session 3 Schedule is due to be published with our newly designed website by Sunday night- we have new classes for older kids (6th - 8th grade) and more options for Science and Drawing.

My lovely Mother In Law is bringing us a meal today, I have been blessed by the outpouring of love (and food) as I heal. Today we will be having a fabulous salad from Rutabagorz- yum!

Happy Friday!

Monday, March 14, 2011

My new Kitchen Assistant Starts today!!

My first born and always eager 9 year old daughter wants to learn to cook. This came, just after I told her how I got paid an allowance to make dinner from the time I was about 11 on. She is ready to start her training. As Executive Chef of Chez Bellah, I have determined she should start as a kitchen assistant and start with prep work.

Being focused on natural and living foods, means that our kitchen processes LOTS of fruits and vegetables- one of the things that often slows me down is the peeling, seeding, chopping, slicing, dicing and storage of our fresh produce. We use our dehydrator some and have been known to freeze ahead for smoothies, soups and "personal packets" (easy to grab and reheat or thaw items pre-portioned for 1-2). We could do both more to ensure that we use all parts of our fresh produce before it goes bad. I also like the variety these items provide.

We are making aprons (well decorating ones I saved from various server jobs in restaurants over the years) and I think chef's hats would make it fun... and of course the three year old gets to join us for this activity. The girls are charged with finding any toys games or puzzles about food, and collecting all the toy food and cleaning the play kitchen today, as well.

Here are some resources I found to help me in lesson planning.

A fun word search for cooking terms and recipe terminology.
http://www.uen.org/Lessonplan/preview.cgi?LPid=156

Free pdf downloads, although I would love the book just can't afford it right now!
http://www.brainchildpress.com/Teaching1.html

This one is college level, but has lots of useful info and can be scaled down easily- I like the flip book activity and the writing worksheet for creating a descriptive menu.
http://www.readwritethink.org/classroom-resources/lesson-plans/cooking-descriptive-language-designing-842.html?tab=1#tabs

From just these three sources there is plenty to cover a couple or weeks of daily activities, and I am sure I will be finding more!
Oats & Quinoa soaking overnight.
Wow- amazing what a delicious and nutritious breakfast does for you, huh? This morning I had Oats & Quinoa with dried fruits. Soaked both overnight then brought to a boil, simmered for 10 minutes, and added a splash of almond milk. Simple, satisfying and sweet!

Dried fruits awaiting re-hydration.
The quinoa adds a wonderful chewy "pop" and complements the re-hydrated cranberries perfectly. Next time I don't think I would use any raisins, maybe some dried mango instead?

This recipe is inspired by one in Vitality Foods for Health & Fitness by Pierre Jean Cousin & Kirsten Hartvig. I have also been perusing another favorite because I love the idea of having my own dried fruits on hand next time- and I do have a dehydrator after all!

Saturday, March 12, 2011

I think I still want to be a vegan

Food has become a big deal with me lately. I like food. Growing food, harvesting food, shopping for food, prepping food, crafting recipes from foods and pairing food with palate cleansing beverages aimed at making a meal match some sort of mood. Setting the stage for a drama of words inter-tangling with emotions, peppered with frankness and laughter.

Recently I've missed eating with my family. But now that I *can* again- I do NOT want to return to a SAD menu. I love acronyms- and none are more fitting that the Standard American Diet. While I was a vegan- I learned to love the taste of natural, herb infused, spice sprinkled, gourmet garden ingredients.

My kids ate a lot of what I was making myself- and I made a big deal of the things I liked especially- abundant salads, bold soups, classy wraps, decadent nut blends. But we ate cafeteria style- the baby's introduction to solid foods occurring over these same past six months. I have been eating a largely vegan diet for health reasons. I lost nearly 50 pounds. I started doing yoga.

The health risk has been removed- literally. And I may "resume a normal diet"- the question of course is do I want to? And shouldn't I continue to teach my kids about eating a menu filled with variety, tied to traditions and celebrating the life that connect us?

Which means the occasional cupcake. It was delicious.

My newest resource- http://vegweb.com/

Tuesday, August 18, 2009

Happy Cupcake Day

We made spice cake & browned butter icing from scratch- got half a batch of cupcakes and a heart layer all done during the baby's nap. The cake came out better than the cupcakes because it is so incredibly moist.

Mix together in small bowl:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger

In a medium bowl beat until fluffy:
1/4 c butter
1/4 c shortening
Add & beat until well combined:
1 1/2 c sugar
1/2 tsp vanilla
Add, beating well after each one:
2 eggs

Add dry mixture to the medium bowl, alternately with
1 1/4 c buttermilk (we used sour milk - 1 TB lemon juice combined with 1 c milk for 5 min)
Beat just until combined after each addition.

Pour into floured pans and bake at 350 - 20 min for cupcakes, 30 minutes for layers.

Meanwhile prepare the icing.

Browned Butter Icing
Melt 1/2 cup butter in saucepan and keep over low heat until delicately brown. Remove from heat and pour into small bowl. Sift 4 cups (an entire box) of powdered sugar over the butter and add 2-3 TB milk, plus 1 tsp vanilla. Beat on low until smooth. Add milk as necessary to achieve consistency for spreading.




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