Carrot, Orange and Ginger Juice

When I was little, my Mom was really into juicing. We're not talking a glass or two at a time here - she would use her Norwalk juicer to make like three or four quarts in one sitting. Needless to say, I've ingested an ungodly amount of vegetable juice in my lifetime. It was kind of my Mom's cure all and as much as I wasn't crazy about it then, I've slowly turned into her mini me in the juicing respect.

When I moved out of my parents' house, I took one of their four juicers (yes, they really own four). I didn't use it much until Andreas was about six months old, but I've used it like crazy since then. He's been drinking fresh juice from the time he was old enough to drink something other than breastmilk. The same is true for Lucía. Instead of the bland juices my Mom would make (sorry, Mom.), I come up with more interesting combinations, which they love. I juice at least once a week, and it's become something they both really look forward to. They like it so much that they end up fighting over who gets a refill. I generally lean toward green juices, but since we're in the middle of citrus season, I've been giving different grapefruit and orange combos a try. So far, this is our favorite. Andreas declared it the best I've ever made, and I tend to agree. Though simple, it's probably the best combination I've juiced thus far.

The secret is in the oranges. I used cara cara navels, and they made all the difference. They're sweeter than other varieties and really balance out the earthiness of the carrots, while the ginger adds a hint of spice. So good.

Other citrus possibilities are grapefruit or blood orange. I've tried both, and while I prefer the navels, the other two were still delicious. If you do use grapefruit, be sure to remove the pith (white stuff), or else the juice will be way too bitter. You don't have to worry about the pith on the cara cara, as it isn't bitter. I left most of it on, and the finished juice wasn't bitter in the least. If you don't like ginger, or you're sensitive to it, just omit it. The carrot/navel juice will still be wonderful.

10-12 large juicing carrots

6 cara cara navels

ginger root

Begin by rinsing and scrubbing the carrots. Cut away the top and bottom of each. Next, peel the oranges, and tear each orange into halves or quarters. Peel about 1/2 inch of ginger root. Push all ingredients through a standard juicer, pour into glasses and drink immediately.

Makes about three glasses of juice.

Oh, and I also want to mention that I have an instagram (which you are welcome to follow.) My handle is meganjoye .

Kelp Noodle Padthai

I have some really great citrus recipes for you, but first I want to share this padthai. Padthai is one of my absolute favorite dishes. Salty shoyu, tart lime, spicy pepper, crunchy peanuts and refreshing cilantro. The best combination of flavors. Traditionally, it contains fish sauce, which obviously isn't vegetarian. So, I make it at home. The same way for several years, without deviating from my original recipe. Today, I decided to try something a little different. I picked up a package of raw kelp noodles, and set out to recreate the same flavor I love, only in raw form.

For the sauce, I blended up a combination of shoyu, raw almond butter, lime juice, garlic, onion and a natural version of sriracha. I tossed it with the kelp noodles, then added carrot strands, onion, cilantro and chopped peanuts. Once I took a bite, I knew I'd used the right ratios. The sauce was spot on. I also immediately fell in love with the crunch of the kelp noodles. I don't think I'll be making padthai the traditional way anymore.

If you want to make it 100% raw omit the sriracha and add some sundried tomatoes that have been soaked in water, cayenne pepper and a little agave. You can also use bean sprouts, if you like. and if you're not looking to make it raw or vegan, a little tofu or egg would be wonderful.

1 package raw kelp noodles

2 heaping tablespoons raw almond butter

2 small cloves garlic

a small handful of sliced onion

2 tablespoons sriracha

4 tablespoons shoyu

juice of 1 lime

carrot

handful of sliced onion

cilantro

peanuts

lime wedges

Place the almond butter, garlic, onion, sriracha, shoyu and lime juice in the bowl of a food processor. Process until a sauce forms. Toss with the kelp noodles, so that they're coated well. Using a vegetable peeler, peel strands of the carrot (about 1/4 cup). Slice the onion. Tear off the cilantro leaves, and chop the peanuts. Toss everything together, and garnish with lime wedges.

serves 4.

Kale and Blood Orange Salad

I can't stop eating kale lately. Raw kale. We're buying four huge bunches each week, and eating every last bit. If you see me in Whole Foods, I'm the girl with a cart full of kale. Really. Anyway, these salads are responsible for the insane amount of kale we're eating. I've always been a kale lover, but until a few months ago, I needed be sly when feeding it to Toby and Andreas. Neither of them were very enthusiastic about it (unless it was blended up or juiced), until I started chopping it into bite sized pieces and dressing it like a salad. Even little Lucía is shoveling it in now. She begs for it. I don't know about you, but when my 19 month old baby girl begs for pieces of raw kale, I'm one happy Mother. Aside from the kale itself, we've put chopped celery, carrots and cucumber in, then we tried diced green apples, and now that we're in the peak of citrus season, chopped blood oranges. Blood oranges...they're tart, sweet and absolutely delicious. More so than any other citrus, in my opinion. We love them, especially in this kale salad.

I've used two different dressings - one being my basic lemon vinaigrette and the other is a balsamic vinaigrette, which you can make really easily by substituting the lemon juice for balsamic vinegar (or even fig balsamic vinegar) in that recipe. Both dressings really compliment the kale and oranges.

Oh, and if you aren't a citrus fan, then just add any fruit or veggies you like. Make sure to chop the kale into bite-sized pieces, so that you can chew them easily.

1 bunch kale (green or tuscan, preferably)

3 blood oranges

lemon (click for recipe) or balsamic vinaigrette

Begin by rinsing the kale and chopping it into bite-sized pieces. Slice the blood oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette. Serves 3-4.

Butternut & Apple Soup

November, a month filled with beauty. Ours was quiet-- afternoon walks in the park amidst crunchy leaves, trips to the only mountain in Oklahoma, and reading at the library. For me, it meant self-reflection and change. Stripping away more of the unnecessary and focusing on the essential. It gave me time to think, read, write, listen to music and reminisce. Time to soak in each moment.

On these crisp and reflective Fall days, all I want to eat is soup. I make a big pot of it and we eat on it for a few days. Right now, there's a crazy amount of locally grown butternut available, so I've been putting it in everything. My favorite so far, is this soup. It's comforting and velvety. It also happens to be really wonderful for babies and toddlers. If you're a little skeptical about the butternut-apple combo, just go ahead and try it. The apple flavor is really subtle and the onion and garlic balance everything. It's delicious.

2 small butternut squash

3 small apples

olive oil

1 onion

4 cloves garlic

3 cups vegetable stock (without tomato)

sea salt

2 tablespoons tamari

Begin by peeling the butternut and apples. Remove the seeds from the butternut and cut into small chunks. Dice the apples and onion. Mince the garlic, then add everything to a stock pot on medium heat with a couple tablespoons of olive oil. Sauté (while constantly stirring, so that the garlic doesn't burn) for about 5-10 minutes. Add the chicken stock, tamari and a big pinch of sea salt. Simmer for about 30 minutes, or until everything is tender. Transfer to a blender and puree until very smooth. Add more salt, to taste.

serves 4.

for babies 9 months and older.

Andreas' Fourth Birthday and a Butternut Cake

Leaves fell from trees,

painted in hues of saffron and ruby.

The crisp air chanted a lullaby,

and the wind whispered the tune.

A tiny baby boy was placed in his Mother's arms.

She stepped out into the Autumn air,

holding him close.

Eyes open,

breathing deeply,

for the very first time.

Last weekend, we celebrated the fourth anniversary of the October day I became a Mother to a little boy. Andreas turned four, and we spent his day with family, in my parents' backyard. He ran around with his cousins, played soccer and opened his gifts. In the evening, while my parents, Toby and Lucía napped, he and I went for a walk. The sun was setting, casting a golden light on our view. I held his hand, as we walked through the neighborhood where all of my childhood memories took place. We went down to the creek that I used to play in with my brothers as a little girl. Salty tears streamed down my face as I thought about how grateful I am for him. For what October 16th means to me. I can't imagine a better ending to the fourth anniversary of his birth.

The party itself was simple, a few decorations I made and some of his favorite foods, which just happen to be in season right now. He requested that I bake a butternut squash cake and also wanted goat cheese, pistachios, apples, hummus and pita. So, that's what I served. A butternut squash cake with cream/goat cheese icing and hazelnuts, apple slices topped with a mixture of goat cheese and honey sprinkled with pistachios, sweet potato hummus and sprouted pita. Surprisingly, it was all enjoyed, even by the kids who aren't used to eating strange things. ;)

Especially the cake, considering there wasn't a single slice left. One of my brothers declared it the best cake he'd ever eaten, so I figured I'd better hurry and put the recipe up, while butternut is in season and readily available. It's moist, just sweet enough, kissed with a hint of spice and not believably - full of yellow squash.

If you don't have the time to steam or roast the squash, go ahead and use frozen or canned butternut (I don't recommend it, though.) The fresh butternut really adds to the cake, but in a pinch, the canned stuff will work. Also, if you don't want to make a 3 layer cake, you can make little cupcakes. This recipe makes quite a few, so you'll have plenty to give away to friends or family.

Butternut Cake with Cream Cheese Icing and Hazelnuts

2 small butternut squash

2 cups agave

5 organic eggs

pinch of sea salt

1 - 1/4 cups olive oil

2 cups whole spelt flour

1 -3/4 cups unbleached or light spelt flour

4 heaping teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

8 oz. cream cheese

6 oz. sour cream

3 oz. chévre

agave

2 teaspoons vanilla extract

1 cup lightly toasted hazelnuts

Begin by peeling both butternuts. Once you've peeled them, scoop out the seeds and cut them into chunks. Steam for about 25 minutes (or until tender). Transfer to a food processor or blender and process until smooth and creamy. Preheat your oven to 350 at this point. Take the squash purée (you should have a little more than 2.5 cups) and mix with the agave, eggs, olive oil, vanilla and pinch of salt. In a separate bowl, whisk together the flours, baking powder and cinnamon. Once it's mixed well, slowly add in squash mixture until it's well incorporated, but be careful not to over mix it.

Divide among 3, 9-inch round cake pans lined with parchment paper and greased. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely (about an hour and a half) before layering and icing.

To make the icing, use an electric mixer to whip the cream cheese, sour cream and chévre until it's very smooth. Add the vanilla and the agave, a tablespoon at a time, until your desired sweetness is reached. Refrigerate until you're ready to layer the cakes.

To toast the hazelnuts, place them in a pan on low heat for about 5-10 minutes. Transfer them to a cutting board and coarsely chop them.

Layer the cakes with icing and top with chopped hazelnuts.

Sweet Potato Hummus

As much as I've always loved summer's bounty of berries and stone fruits, I would have to say that my affinity for fall produce is greater. For as long as I can remember, I've looked forward to this time of year, and the food it brings with it. The smells. Oh, the smells. Cinnamon, cloves, ginger, squash roasting, pies baking...are there any scents more wonderful? I have so many vivid memories watching my Mom in the kitchen this time of year, roasting or baking something delicious as I eagerly waited to taste it. Memories that I'll always carry in my heart. It's so crazy to think of how quickly quickly time passes and things come full circle, as Andreas is now the one watching me in the kitchen, waiting for a taste.

I grabbed a bag of sweet potatoes at the farmers market Saturday with the intention of baking them the way my Mom does, but once I peeked in the bag, I decided to do something a little different. I had some chickpeas and fresh ground tahini on hand, so I thought of adding some roasted sweet potato into my usual hummus recipe. It was wonderful. The sweetness of the potato really balances out the tang of the lemon and spice of the garlic. The taste is surprisingly similar to red pepper hummus. A delicious snack and ode to early fall. It's also really great for older babies and toddlers, Andreas and Lucía both loved it. Give it a try!

2-3 medium sweet potatoes, peeled and cubed

olive oil

sea salt

2 cups chickpeas

1/3 cup tahini

3 cloves garlic

juice of 1 lemon

3 tablespoons olive oil

sea salt

freshly ground pepper

cayenne and cumin (optional)

Preheat your oven to 425 degrees. Toss the cubed sweet potato with olive oil and a generous dash of sea salt. Roast for about 30 minutes, or until tender. Once it's tender, transfer it to a food processor or blender and add the chickpeas, tahini, lemon juice, olive oil and garlic. Process until it's creamy, adding a little more oil if necessary. Season with salt, freshly ground pepper and a little bit of cumin or cayenne, if you like. Serve with julienned raw veggies or pita.

Makes about 3 cups of hummus.

for babies 12 months and older.

Figs.

A small window of time, right before the autumn leaves start to turn, figs are in season. I spotted them at the market on Wednesday, and since they only come around once a year, I couldn't resist. They're one of my favorites. They have a really mild, sweet flavor. You've probably eaten dried figs before (which are super sweet), but I assume many of you have never tasted a fresh one. Here's me urging you to, because they're delicious.

I put them on a pizza with arugula and goat cheese, and was more than pleased with the way the flavors worked together. I also mixed up some chévre, creme fraiche and honey together, spread it on a piece of rustic bread and topped it with halved figs, thyme and a little drizzle of honey. So, so good. A wonderful little snack or dessert. The tang of the goat cheese and the sweetness of the figs pair so well. We loved them.

I hope all of you are enjoying this lull before bustle of Fall arrives. Have a wonderful weekend!

Chévre, Arugula and Fig Pizza

1 recipe spelt pizza crust

4 cloves garlic

fine grain sea salt

olive oil

farmer's or mozzarella cheese

chévre

baby arugula

1 pint fresh black mission figs, halved

Preheat oven to 425 degrees. Prepare dough as directed, and divide into two equal parts. Roll one half out onto a pizza stone and bake for about 10 minutes (I do this so that the moisture from the cheese doesn't make the crust soggy.) While it's baking, using a mortar and pestle, crust the garlic and about 1/4 teaspoon sea salt. Add in about 1/4 cup or so of olive oil and set aside. When the first crust is barely golden brown, take it out of the oven and spread half of the garlic and oil mixture over the crust. Grate about 1 cup of mozzarella or farmer's cheese over the top and then crumble chévre over all (as much or as little as you like.) Place back in the oven for a few minutes, to melt the cheese. Take it out of the oven and allow it to cool for a few minutes, before topping with fresh baby arugula and the halved figs. Repeat for second pizza (this recipe makes two small-ish crusts or one large.) Slice and enjoy!

Fig, Thyme and Honey Toasts

6 oz. chévre (french type goat cheese)

4 tablespoons creme fraiche or sour cream

honey to taste

fresh black mission figs, halved

fresh thyme

1 loaf good quality rustic bread

Begin by mixing the chévre and créme fraiche together with a fork. Once they're well incorporated, add about 2 tablespoons of honey (or to taste), and keep mixing until it's very creamy. Cut the rustic bread into slices and toast them. Spread the goat cheese mixture over each slice and top with halved figs and a little bit of thyme. Drizzle with a little more honey and serve.