whole family fare

Kelp Noodle Padthai

2012-01-22T14:20:00.002-06:00

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

2012-01-14T11:03:00.007-06:00

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

2011-11-30T09:53:00.007-06:00

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

2011-10-26T09:30:00.009-05:00

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

2011-10-05T19:31:00.005-05:00

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.

2011-09-29T22:00:00.006-05:00

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.

From Summer to Fall

2011-09-25T22:45:00.008-05:00

After an incredibly hot Summer, the crisp Autumn air is beginning to creep in. It's been beyond refreshing. I never thought I'd welcome cold and rainy weather, but after the Summer we've had, I'm wholeheartedly anxious to sip hot tea, cook with Fall veggies and work in our garden again. Toby and I cleared out all of the dead Summer plants last weekend, and Andreas & Lucía helped us plant our Fall crops. It was so sweet for us to all work together. A week later, all the tiny green sprouts have already poked through, so it shouldn't be long before we harvest our first lettuces, radishes and spinach. Andreas is so excited to see the little seeds he planted grow tall and ready for harvest.

Oh, and I also want to address the month break in posts, and my lack of updating very often in general. Sharing recipes and writing here is something I enjoy, but cooking and spending time with my family will always be my priority. I'm a wife and Mother to small children first, and everything else comes second. I write here as much as I can, without intruding on our time as a family. When something has to give, I usually start posting here less.

With that said, things are really slowing down for us and I should be able to post a lot more frequently this Fall. I don't have a recipe ready today, but I'm going to try to have one up by the end of the week. For now, I'll leave you with a few snapshots from the end of our Summer 2011.

Lavender Lemon Cupcakes and an Anniversary

2011-08-20T00:16:00.022-05:00

One hot August day five years ago, Toby and I were married. A sea of emotion floods my mind each time I think of that day...or all the years we've spent by each other's side. I love him from the deepest part of my soul, in a way I've only loved my family...and now our children. I knew it from the very beginning. There is something distinct about our bond, something inexplicable and rare. He's strong in all the areas I am weak, and weak in all the ones I am strong. He's my balance. My contrast. My constant in this world full of uncertainties.

The morning Andreas was born, that love was illuminated a thousand fold. He stood by me as I endured the deepest physical pain I'd ever felt in my life, for twelve hours. He calmed my soul, in a way no one else ever could. and then, the most beautiful, crucial moment...the moment that he held Andreas in his arms, and I watched him become a Father. The very best I have ever known, next to my own.

That moment marks the beginning of a chapter in our story. The most beautiful, but also the hardest. One of euphoric days, when my heart felt as though it would burst, but also of extremely difficult days, when I wondered if we would even make it through. When I know we both felt like giving up, and would barely speak to each other. When things just felt...different. Each difficult time, our bond has eventually stifled those feelings and carried us through. It's only now that I can look back on those hard times with gratitude, because they caused us both to grow. They stretched us, and have taught us forgiveness and perseverance. Taught us that just like everything else in this life, our love is not perfect, nor will it ever be. Taught us to expect the hard times to come, but also for them to leave.

Five years later, our love has withstood countless tests. It has been shaken, yet survived each time. and I believe that it will continue to.

Toby. You are my calm in any storm, my unwavering support. My passion. My hand to hold, when I need one. Thank you for showing me a second perspective on life, and always making me think. Thank you for telling me what I don't want to hear, just when I need to hear it the most. but most of all, thank you for loving me the way you do. I love you that way, too.

Here's to 70 more years by your side.

The smell of lavender is one that will always remind me of our sweetest memories together. While we were in Paris, I grabbed a bunch at the market with the intention of drying the flowers, to bake something for our anniversary. I settled on these cupcakes, very much inspired by one of Coco's recipes. They were absolutely delicious, and a wonderful treat to celebrate our beautiful day. Give them a try!

Lavender Lemon Cupcakes

3 cups almond flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup maple syrup or light agave

1/4 cup melted butter or coconut oil

2 eggs

zest and juice of one lemon

three big pinches of dried lavender flowers

4 oz. whipping cream

more lavender flowers and lemon zest

Preheat your oven to 325 degrees. Line a muffin tin with 10 baking cups. Begin by mixing the almond flour, baking soda, lemon zest and salt. In a separate bowl, whisk together the maple syrup, lemon juice and eggs. Whisk into the dry ingredients, along with the melted butter. Mix until everything is incorporated, but be careful not to over mix. Bake at 325 degrees for about 20 minutes. Allow to cool.

In a large mixing bowl with a hand beater (or with a stand mixer), beat the whipping cream and a tiny bit of maple syrup or agave, until stiff peaks form. Once the cupcakes are cooled, spread about a tablespoon of whipped cream on each. Sprinkle with more lavender flowers and lemon zest.

makes 10 cupcakes.

Twenty-Three

2011-08-09T11:38:00.033-05:00

Sunday, I turned twenty three. Two children and five years of marriage by the age of twenty three? Born to parents the age of most grandparents (my mom was 43 and my dad, 56) and siblings much older than myself, I've never quite felt my age. I've always followed a different path.

As I reflect on this past year of my life, I am reminded of all the things I am grateful for. First and foremost, the love I am able to pour into my two children every single day. The love that took root in my childhood of being surrounded with affection. Of being doted on by my nine siblings, who I have always loved with the greatest intensity. My parents, who I owe my life to. Who I love so deeply and fully, that even speaking of them is enough to bring me to tears.

That love has carried me through any pain or difficulty I've endured in the last twenty three years. I am so grateful for this.

I am grateful for having enough patience to make it through the frustrating days. I am grateful for enough optimism to think positively when my Mom called me last week to tell me there is a chance she has uterine cancer, but we won't know for two weeks. I am grateful for another year with my parents both alive, since I can't be sure how many more of those I will have. I'm grateful for all the happiness I've felt in the past year, watching Lucía grow into the sweet little girl that she is. Seeing the love between she and Andreas, believing that someday they will feel in their hearts, what I feel for my nine brothers and sisters.

I am grateful to have realized that life will be extremely difficult at times, but every difficult chapter in life passes, eventually. That kindness is not always reciprocated and people are not perfect, as I myself am definitely not. That being able to forgive is an essential part of living this life. These truths have been the most useful to me this past year, and I am constantly reminding myself of them.

So, twenty three, I greet you with arms outstretched. Teach me more about myself and others. I'm eager to see all the possibilities you hold.

Lemon Vinaigrette and Stories of Summer

2011-07-26T16:44:00.016-05:00

It's been incredibly hot here the past few months, and even I, who's heart is usually aching for warm weather, am finding myself dreaming of early Fall. The intense heat has affected the growing season in our state, especially for backyard growers like us. Our tomatoes, peppers and basil are the only things that survived, all of our other plants are long gone. No amount of watering can compensate for the prolonged triple digit temperatures we're experiencing and all we can do is sigh, and be patient in awaiting rain and cooler weather. It's been tough, to say the least.

By the time the sun is setting, we are craving the outdoors. After dinner, the four of us hurry outside to watch the sun set on our porch and I chase Andreas and Lucía around with my camera. As the blue sky turns orange and the gentle breeze blows through my hair, I think about how thankful I am for simple things like a small drop in temperature, my camera, and the joy in capturing those moments with my children.

We've also spent a lot of time over at my parents', which is sweet. Andreas' bond with them has grown stronger by the day and I can't say that I've seen much more endearing to me than that. It warms me to the core, each time he tells me how much he loves them. So, while I am sad that he can't play outside much during the day, I'm happy that he's been able to play with his Grandpa and Grandma more than usual.

In lieu of cooking big meals, my Mom and I have just been putting simple salads together and grilling our protein. The last thing we want to do is heat up the house, so cool salads are perfect. I bring over tomatoes from our garden, and she throws in whatever veggies she found at the farmers market that week. One thing is always the same, though : the dressing. It's one we've used for years and it's oh so characteristic of my Mom's recipes - incredibly simple. Of all the things I'm thankful for in life, inheriting my Mom's sense of simple eating is surely somewhere at the top. I adore the way she cooks.

This is the way she always dresses a salad, and it's just three simple ingredients. Lemon juice, olive (or grapeseed) oil and garlic. If you're used to complicated dressings from a bottle, you probably won't believe how delicious this one is. I've served it to many a guest in this house, and never once encountered anything but pure delight. It's light, refreshing, and delicious. One of my absolute favorite things, when drizzled over a bed of greens. I think you'll fall in love with it, too.

Oh, and a quick summer snack we've been enjoying...garden tomato sandwiches. Just slices of fresh tomato, good mayo (preferably homemade), dijon, lettuce and cracked black pepper between two slices of toasted sprouted bread. It's a good way to use your Summer tomatoes and also avoid using your stove. Give them a try!

Lemon Vinaigrette

makes about 1 cup of dressing

4 lemons

3 cloves garlic

olive or grapeseed oil

sea salt

Begin my mincing the garlic very finely. Juice the lemons and whisk in the garlic and about 1/2 cup of oil. Salt to taste (1/4 teaspoon or so). Drizzle over a bed of greens and veggies, and enjoy.

note : if you don't have lemons on hand, raw apple cider vinegar is a good substitute. Or for a slightly different flavor, you can even add a little bit of apple cider vinegar to the lemons.

Pommes Frites and Homegrown Tomato Ketchup

2011-07-14T12:04:00.013-05:00

Sitting down to enjoy a meal at a bistro in Paris is every bit as romantic as you'd imagine. The quant, little restaurants are scattered along nearly every street in La Ville-Lumiére, and with good reason. You can drink, eat, talk and observe for hours (no, really, chances are that your serveur will expect you to be there at least that long). There is nothing fast about dining in France, not that it's something you'd ever hear me complain about. In my family, eating has always been about the time, company and experience, so this idea of sitting at a restaurant, talking to friends for hours was not something foreign to me :) Not at all.

Typical bistrot fare is hearty, simple food. When I say simple, I should mention that the French have this incredible way of turning something simple into something simply amazing. From braised meats to salades to omelletes and of course, fromage, but there's one quintessential Parisian food you are likely to see on every plate: frites. The French are known for their frites (hence, the American french fry), only frites are not anything like the American french fry (add that to the list of foreign foods America has totally disgraced). Not greasy or salty, just perfect. I'm not usually one to eat fries in the U.S., but after a week of eating frites in Paris and patatas fritas in Catalunya, I came back with an ache in my heart. I had to figure out how to recreate the potatoes we'd eaten over there.

My solution: these baked "frites". No deep frying here. Just a little toss of olive oil, salt and pepper. So simple and delicious. I've made a couple different batches since we've been home, and I've found that it's better to use smaller potatoes and cut them a little on the thick side. Also, be sure not to add too much salt, or they'll lose moisture in the oven and become dry. Just a generous pinch, and then you can salt them once they come out of the oven.

Our garden has been producing more tomatoes than we can handle, so I thought I'd give my frites a bit of a Spanish twist, and make a tomato sauce to dip them in. In Spain, patatas are usually topped with a spicy tomato sauce (and sometimes alioli). This sauce is similar to American ketchup, only without the sugar or corn syrup :) It's a delicious way to enjoy your frites, but if you're not a tomato fan, you can always try them the Belgian way, with a little mayonnaise.

3-4 small-medium organic russet potatoes

olive oil

sea salt

freshly ground pepper

Preheat your oven to 425 degrees. Begin by peeling the potatoes. Cut them in half, then in quarters. Begin slicing them into 1/4-1/2" slices, and again into 1/2" thick fries. In a large bowl, toss them with about 3-4 tablespoons of olive oil, salt and ground pepper. Place them on a parchment paper lined baking sheet (very important that you use the parchment) and bake them for about 25 minutes, watching them carefully. Remove from oven and dust with a little more salt, to taste.

Homegrown Tomato Ketchup

2 lbs fresh tomatoes, cut into wedges

1/2 large onion

4 cloves garlic

6 oz. tomato paste

a little less than 1/2 cup apple cider (or other) vinegar

filtered water

3 tablespoons honey

2 tablespoons olive oil

sea salt to taste

freshly ground pepper

Begin by chopping the onion and mincing the garlic. In a medium saucepan, add the fresh tomatoes, onion, garlic, tomato paste, honey, about 1/2 tsp. of sea salt and 1/2 cup of filtered water to the pot. Bring up to a boil, and simmer (on medium-low heat) for 30-40 minutes (or even longer). Add the vinegar in last, and then puree everything in a blender. Add a little more salt, if necessary.

From Paris to Catalunya

2011-06-28T06:09:00.018-05:00

Toby, Lucía and I snuck off to France and Spain last week, while our beautiful boy spent quality time with my parents. It was such a tough decision to make, but I felt sound in knowing he would be in the arms of the two most loving and tender people I've ever known. My Mom and Dad were very eager to have him to themselves for a whole week :) On the way to the airport, my heart felt like it had been ripped out of my chest, and I wanted to turn the car around and just squeeze him so tight. I wondered how in the world I thought I would be strong enough to do it, but you know what? We called my parents the minute we got to the airport, and somehow, a sense of peace washed over me. I felt calm about our decision, and so excited to get to Paris.

In the week we were abroad, we walked about 25 miles, visited 10 different markets, shared too many baguettes, became addicted to French macarons, attempted to speak French, stayed up until 3 in the morning drinking wine with friends, picnicked in parks and the beach, ate the most delicious fruit we've ever tasted, layed on the beautiful beaches of the Costa del Maresme in Catalunya, spoke Spanish, walked the streets of Barcelona, ate tapas, drank Sangria...

Every inch of Paris intrigued me - the language, the delicious food, the incredible mix of people who live there. Toby and I walked around, hand in hand (with Lucía on Toby's back in her Ergo, mesmerized by the commotion of the city). I will never forget some of the things I saw and felt in our time there.

We flew to Barcelona on Thursday. Spain felt like home, in a way I never imagined. Every little thing about it was comforting, and reminded me of my Mother. Her family came from the Gran Canarías (Spanish islands off the west coast of Morocco), and while she grew up in the U.S., her Spanish culture was very preserved. That culture is such a huge part of who I am today, and going there reminded me of all the reasons I am so proud of it.

As the sun was setting on our time there, I was sad to leave, but longed to hold my sweet boy in my arms again. As we waited to board our flight from Barcelona to New York, we were offered $1,600 vouchers to stay another night in Barcelona (the flight was way oversold), but no amount of money could have kept me from seeing Andreas that night. Once we were home, I held him tighter than I ever have before, and realized that our time apart was healthy for both of us.

I can't wait to share some recipes for some of the wonderful things we ate! I'm trying to get back into my routine here at home (and a normal sleeping pattern), but should have a recipe or two up for you toward the end of the week ;)

Raw Berry Pie with Coconut and Almond Crust

2011-06-13T15:24:00.011-05:00

Something about feeling the hot Summer sun on my skin is so soothing to me. I have always, my whole life, found solace in this season. As a little girl, I remember coming alive in these months. Chasing my older brothers around as they played soccer in our backyard with friends, and spending hours upon hours outside with my childhood best friend, Angela. Watching my Mom and Dad garden together in the evenings. I distinctly remember the deep contentment I felt in those days, covered in dirt and bruises. Still to this day, every time I walk outside and am greeted by the warmth of the sun, I feel that contentment. I have an ongoing love affair with the hot Summer sun, and I believe that I always will.

Another reason I love the next three months : the fruit. Oh, the fruit. Saturday morning, I woke up early and headed to the farmers market, in hopes of buying a pint or two each of blueberries and blackberries. Before 9 o' clock. Which, with two small children and my time management skills, is always an incredible feat. I really wanted those berries :) We made it there on time, and as Andreas, Lucía and I walked around the market with our berries, I caught myself smiling from ear to ear. Thinking of how many people are now making the effort to eat locally here. To feed their children locally. All the people carrying on conversations with the farmers so carefully growing the food they're eating. I thought of how those farmers are able to make a living doing what they love, and I remembered Toby and I bringing Andreas to the very same market a few years ago. A market not many people went to, or knew about. Now, hundreds of people visit it each Saturday. It completely warmed my heart. I drove home feeling so refreshed and inspired, as usual.

Once I got home, I set the berries on the counter and started to nibble on a few. They are so delicious by themselves, but I wanted to create something special with them. Something raw, so we'd enjoy the full benefit and nutrition of the berries (because in the words of my Mom, baking with them would be a crime. I happen to agree). Occasionally, I will bake with fruit, but I much prefer to it raw, bursting with enzymes. Especially since it's local, and expensive :)

My cashew cheesecake came to mind. Maybe a creamy, cashew filling with berries mixed in, and on top? It all came together so quickly, which is one good thing about this pie. It's so easy. Once I tasted it, I was more than pleased. As was Andreas, considering he stole two slices out of the pan when I wasn't looking :) Even Lucía loved it. This is such a wonderful way to use your fresh berries all summer. The filling is sweet, but not too sweet, with a hint of lemon and vanilla. So creamy, too. Paired with the tart berries and delicious coconut crust, it is a little slice of Summer on a plate.

for the crust:

1/2 cup raw almonds, soaked and drained
8 oz. raw, flaked coconut
1 heaping tbsp. raw honey or agave
2 heaping tbsp. coconut oil
1/2 teaspoons vanilla extract
generous pinch of sea salt

for the filling:

2 cups raw cashews, soaked and drained
1/2 cup raw honey or agave
1/2 cup coconut oil
1/2 cup fresh lemon juice
1 vanilla bean, scraped (or 1 tsp. extract)
filtered water
pinch of sea salt

3 cups fresh blueberries and blackberries

To begin, place the almonds in the bowl of a food processor and grind them. Add the coconut and process for a minute or so. Then add in the honey, coconut oil and salt. Process until everything is incorporated. Remove from bowl and press into the bottom and side of a 9 inch pie pan. Place in the freezer while you make the filling.

Next, place the cashews and about 1/4 cup filtered water in the pitcher of a blender. Blend well, then slowly add in the lemon juice, coconut oil, honey, vanilla and salt. Add a little more water, if you need to. Blend until very creamy. Remove the crust from the freezer and pour in about half of the filling. Scatter about half of the berries on top, then the rest of the filling. Arrange the remaining berries on top. Place in the freezer for a few hours, and leave at room temperature for at least an hour before serving. Store leftovers in the refrigerator, up to a few days.

serves 6-8

Lucía's First Birthday and Chamomile Iced Tea

2011-06-05T18:06:00.031-05:00

One year ago this past Friday, my beloved little girl was born. June 3rd, a day I'll carry in my heart for as long as I live. In the year since her birth , I have learned a lot about hard work, developed the kind of endurance only hard work produces, and held more love in my heart than I ever dreamed :) Being a Mother of two is the sweetest thing I have ever experienced. There are definitely times that I get frustrated and my head is spinning from all the things I have to get done in one day, but those times seem so insignificant in comparison to the love I feel for the two of them. I've found that nothing worthwhile in life is ever easy, and Motherhood is certainly no exception. Though, the reward is a thousand times greater than the cost. I'm deeply grateful for my little boy, little girl, and the beautiful year that lay behind us. Lucía's very first on this Earth.

In celebration of it, we gathered my immediate family in our living room to eat cake and spend time together. Just a small party for the ones who love her the most :) With our upcoming trip to France and Spain, money is really tight around here, but I still wanted to create a day as special as she is to us. I kept it very simple : cake, berries and drinks. The cake was a three layer Gâteau Au Citron (adapted from this recipe) frosted with a mixture of chévre, créme fraiche, lemon zest and honey. The drinks were basil lemonade (with basil from our garden!) and chamomile honey iced tea (which is the recipe I have for you today). As the gorgeous afternoon light flooded our house, we all talked about how we couldn't believe it had been a year since her birth, and how thankful we are for her. It was such a wonderful day, for a wonderful little girl.

Now, for the recipe. I love all things chamomile, so I decided to do a twist on iced tea, with chamomile instead. I sweetened it with honey, and added in a squeeze of lemon juice. So simple, yet delicious. I loved it so much, that I made a huge pitcher this morning and have been sipping it all day. I think it's my official drink of summer 2011.

I hope all of you are enjoying these first few days of summer to the fullest :) June is one of the most magical months, marked by the emergence of summer heat and beautiful berries. I feel more blissful than ever, with my two children at my side and the sweet summer ahead of us. Here's to Lucía's little life, hot summer days and eating fruit to my heart's content!

Chamomile Honey Iced Tea

1/2 cup dried chamomile flowers (or 3-4 tea bags)
3 tablespoons honey (or agave for vegans)
juice of 1 lemon
4 cups filtered water
ice cubes

Begin by filling a tea kettle about halfway full. Place on high heat, until boiling (or until the kettle whistles). Remove from heat and add the chamomile flowers and lemon juice. Let sit for 10-20 minutes, strain and stir in the honey (to taste, you may need a little more). Pour into a pitcher and add enough ice cubes to cool it down. To serve, place a few cubes and lemon slices in a cup. Enjoy!

Serves 4

Raw Kale and Avocado Pesto

2011-05-24T13:23:00.015-05:00

Would you just look at that huge bunch of kale we picked from the garden this weekend? Toby brought it inside with the biggest smile on his face. That's only about one fifth of what is still growing. Which means you're likely to see a lot of kale around here in the next few weeks, as I find out how many there are to prepare it.

My sweet Mom brought over the most perfectly ripe avocados yesterday. At least once a week, she drops by with produce. Whatever it is, it is always the very best she can find. Especially when it comes to avocados. Perfectly green, without a single blemish. I have so many childhood memories of going to the market with her, and watching as she methodically picked out every ingredient. She studied labels, then felt and smelled her way through the produce aisle. Now, this is totally me. I have to look over every single item, to make sure it's juuust right. I grope the apples and kiwis, and smell the pineapples and cantaloupes. Oh, how little girls become like their mothers in the blink of an eye.

So, I took one look at the avocados she brought, saw the kale from our garden, and thought "avocado-kale pesto sauce". Neither are traditional pesto elements, so keep in mind that the term is used very loosely here. No nuts (hardly necessary with the avocado), no cheese, not much oil and no lemon. Still delicious as ever, though.

I threw a whole avocado in the blender, along with two big handfuls of kale (stems removed), garlic, a little olive oil and cider vinegar. One taste, and I was in love. I realize it may sound a bit strange, but just give it a try. It's so creamy and flavorful, you won't remember you're eating avocado and kale on your pasta.

I garnished it with a few sliced grape tomatoes, but I think asparagus, peas or artichoke hearts would be nice, too. If you aren't vegan, try crumbling a little goat cheese or feta on top. Also, I think it would be awesome spread on baguette with roasted veggies, or as a dip, with pita chips and crackers.

Try it out and let me know what you think!

1 ripe avocado

two big handfuls of kale leaves

3-4 cloves garlic

1 tablespoon raw cider vinegar

extra virgin olive oil

1/2 teaspoon sea salt

water

Begin by washing the kale leaves, and removing the stems (they can be a bit tough). In the pitcher of a blender, add the avocado, two big handfuls of kale leaves (about 1-2 cups loosely packed), garlic, cider vinegar and 2-3 tablespoons of olive oil. Start to blend, and stream in about 1/4 cup of filtered water. Keep blending, and and add more water as needed. You're looking for a very thick, creamy consistency.

Pour on your favorite pasta, and enjoy!

for babies 12 months and older

Orzo with Raw Broccoli and Kale Pesto

2011-05-13T12:33:00.007-05:00

These days, making lunch is as simple as going out to my backyard to see what's ready for harvest. A dream, right? It does feel surreal, to be producing this much beautiful produce from our little garden. I come back to the kitchen inspired to create something wonderful, every single time.

This morning, my sweet Mom called to say she'd be over around lunch time, so I headed out to pick some broccoli and kale for a pesto I'd dreaming of (yes, I do have dreams about my recipes). Broccoli and kale are definitely not your typical pesto ingredients, but I thought it would be nice way to enjoy them raw. Well, I was right. My mom agreed, and ate the entire plate, even though she wasn't very hungry. Shame on her (or anyone else, for that matter) for ever coming over "not very hungry". Not to this house, folks.

Oh, and in case you aren't familiar, orzo is a shape of pasta that's similar to a grain of rice. Only it boils in 9 minutes instead of 45. Really nice for the hot summer months ahead. Especially when tossed with something raw, like this pesto. That's my rule of thumb for pasta- If I'm going to eat it, I'll usually pair it with a raw sauce. If I'm in a hurry, it's just a little garlic, lemon juice and drizzle of olive oil. If I have more time, it's usually some form of pesto. They're so versatile, in that you can make them out of almost anything. If you don't have kale on hand, try using collard greens, swiss chard or spinach!

1 lb. orzo
1 head of broccoli
2 large leaves of kale
3 cloves garlic
juice of 1 lemon

big handful of soaked almonds, sunflower seeds or pine nuts
zest of 1/2 lemon
sea salt
extra virgin olive oil
handful of fresh basil

Begin by bringing a pot of water up to boil. Add a small handful of sea salt and the orzo. Boil for about 9 minutes, then drain and set aside. Next, trim the stalk away from the broccoli florets. You mainly want the florets for this, as the stalks can be a bit bitter. To the bowl of a food processor (or blender) add the broccoli, kale, garlic, nuts, lemon juice, zest and about 1/2 teaspoon of salt. Process for a few minutes, then stream in the olive oil (about 1/2 cup). Add about 1/4-1/2 cup of water in, if it seems too thick.

Toss with the orzo, fresh basil leaves, and serve.

serves 4-6

for babies 12 months and older

Garden to Kitchen

2011-05-10T21:52:00.015-05:00

Tonight, as I was editing some food photos, Toby looked over and asked me, "Are you ever going to post a recipe again?!" I honestly didn't realize it had been nearly a month since my last post. Not acceptable. My excuse is, that I've been too busy playing around in my garden, and eating all the lovely fruit of my labor :) I'll be back with a new recipe on Thursday, but for now, here are a few photos of what's been going on in my kitchen.

the Growing Season

2011-04-11T09:44:00.007-05:00

After a long winter, Spring, warmth and new life have arrived. Our garden is filled with all of my favorite greens, and soon, my tri-weekly trips to our farmers market will resume. A time of growth, and a sweet reminder of just how beautiful this life can be.

Spring Green Juice

2011-03-16T13:13:00.012-05:00

Another Spring constant around here--green juice. Green juice so tasty, you won't believe it's green. Which is the very reason it's so wonderful for your little ones. I've played around with lots of different blends, but I keep coming back to apple and kale...adding a little something here or there.

When the other day I stumbled upon the very best combo I've ever juiced. To the kale and green apples, I added a bunch of cilantro (for its detoxifying properties), a bit of lemon (again, so good for your liver & detoxifying) and a couple small pieces of ginger. It was love at first sip.

If you don't have kale on hand, spinach leaves or chard will work. I've used pineapple in place of the apples before (use a whole pineapple), and it's a delicious alternative. For babies 9-11 months, omit the ginger completely, or run it through the juicer last, after setting aside a little for your baby. Be sure to dilute it with water by half for babies and toddlers as well. A little bit goes a long way!

5 or 6 granny smith apples
1 bunch of kale
about half a bunch of cilantro
half a lemon
2 small pieces of ginger

Cut the apples in quarters (you can core them if you want to). Slice the kale and cilantro into large pieces (just so they go through the juicer easier). Using a paring knife, cut the rind of the lemon away from the flesh, then cut it in half (and set the other half aside for something else). Peel about 3/4 inch of ginger. Place everything except for the ginger in a juicer or Vita-Mix. If you are planning to give to to a 10-11 month old, juice, divide between two glasses and serve immediately.

serves 2 adults or several little ones.

for babies 9 months and older

the avocado smoothie

2011-03-11T11:16:00.004-06:00

Behold, just about the most delicious and satisfying drink on earth. The avocado smoothie.

If you've been reading this blog for a while, then you know how much I love avocados. And that I put them in everything...even smoothies. I would go so far as to say my love of them borders on addiction. And everyone who knows me would probably agree.

Case and point: the other day, I was sitting at my parents' kitchen table and spotted an avo in my mom's fruit basket. During the winter in Oklahoma avocados are hard to come by, so a good one is an absolute treat. And this one looked REALLY good. I couldn't even think straight, I was so excited to cut it open and behold it's beautiful green flesh. See...I really am addicted.

Anyway, while Toby and I were at the market yesterday, I spied some of the prettiest little avos I've ever seen, and just knew I'd bring them home and blend them into our favorite spring and summer treat : the avocado smoothie. I've posted a recipe for one before, but I felt it was deserving of a second post (with a few minor changes). This one's completely raw. And vegan. Even more perfect and delicious, in my book.

A note on selecting avos -- the smaller the better. This goes for most produce, but especially avocados. The little ones have the very best flavor, and texture.

So here it is, a delicious treat the whole family can enjoy together. Cheers to the incredible avo!

1 ripe avocado
1 banana
1 kiwi
raw almond milk*
raw honey or agave

Begin by cutting into the avocado and scooping out the flesh. In the pitcher of a blender, place the avocado, banana, kiwi (peeled), 2 teaspoons of honey or agave and about 1 cup of almond milk, to start. Blend it up, adding a little more almond milk until your desired consistency is reached (I like mine super thick). Divide between two glasses, and serve.

serves 2.

*feel free to sub the raw almond milk for milk of your choice (soy, hemp, cow's), for a non raw version.

for babies 6 months and older: try blending a little avocado and banana with breastmilk or formula
9 months and older : omit honey or agave, and serve as is
12 months and older : enjoy as is

raw carrot cupcakes with cashew buttercream

2011-03-09T11:36:00.007-06:00

Finally, a new post! Whew. February was unusually busy for some reason. Fortunately, even when I don't have time to post, I'm still in my kitchen :) Lots of new recipes to share with you, dear readers. Just in time for the first day of Spring, and revival of all things living and beautiful.

Every year at this time, after a winter full of cooked and warming foods, my body starts craving something living. And I do my best to follow its cues. Juicing ever other day, snacking on lots of sprouted nuts, and eating a ton of greens. A cleansing of sorts (albeit a gentle, breastfeeding friendly one) - from heavier winter fare.

So, when I wanted something a little sweet yesterday, I started thinking raw desserts and immediately remembered an idea I'd had for little raw carrot cupcakes with an icing based on my cheesecake recipe. So glad I did, because these are so ridiculously delicious. The flavor of carrot cake without the sugar or flour. Living. Naturally sweet, but not too sweet. Perfect.

The preparation is simple enough, too. Soaking the nuts overnight requires a little foresight and time, but it's well worth it, considering the nutritional benefits. I use almonds, but any nut (pecan, walnut, hazelnut, whatever) will work. You can also sub the raisins for just about any dried fruit (apricots, apples, cranberries), or add a little more for a different texture. There's definitely room for experimentation.

carrot cupcakes:
1 cup raw almonds, soaked overnight and drained
20 pitted dates, soaked overnight and drained
2 cups shredded carrot
1/4 cup raisins
1/2 teaspoon ground cinnamon
1 vanilla bean, scraped (or 1 tsp. extract)
tiny pinch of sea salt
flaked coconut, for sprinkling

cashew buttercream:
8 oz. raw cashews, soaked overnight and drained
raw honey or agave (for vegan option)
juice of 1/2 lemon
tiny pinch of sea salt
1 vanilla bean, scraped (or 1 tsp. extract)
2-3 tablespoons filtered water

Begin by soaking the almonds (in separate bowls), cashews and dates in filtered water overnight (or 12 hours). In the morning, drain them, and begin working on the icing. Place the drained cashews, juice of 1/2 lemon, vanilla bean (or extract), tiniest pinch of salt and about 3 tablespoons of honey or agave in a blender or food processor. Blend until creamy. Add water, 1 tablespoon at a time, until desired consistency is reached. Add more honey to taste, if necessary.

Next, start the cupcake dough. Grate the carrots (about 4 or 5 medium carrots). After you've grated them, strain out any liquid (by pressing them into a fine strainer, or wrapping them in a tea towel). Place the almonds in the bowl of a food processor and pulse until coarse. Add the strained carrots, soaked (and drained!) dates, and process again. Add in the cinnamon, vanilla and pinch of sea salt. Process until it forms a dough. Grab a muffin pan and sprinkle a little flaked coconut into 6 of the spaces. Place about 1/2 cup of dough in each mold and press down. Once you have six, pop the pan into the freezer while you get the icing ready to pipe.

Pour the icing into a piping bag, then remove the muffin pan from the freezer, invert onto a piece of parchment paper to get them out, and ice each of the six cupcakes.

serves 6.

for babies 10 months and older: steam a few carrots and raisins until tender, then puree with a tiny bit of cinnamon, and oatmeal or brown rice cereal, if desired.
12 month and older: enjoy as is.

Happy (almost) Spring!

raw cashew cheesecake

2011-01-31T11:18:00.016-06:00

I've seen these cheesecakes for as long as I've been perusing raw food blogs, so why haven't I made one myself? No idea. Should have done it ages ago!

Cheesecake, a whole food? You better believe it. Not that you should it eat everyday or anything, but as far as desserts go - this is totally one you can feel good about your little ones eating. And yourself, of course. Andreas and I (without any guilt whatsoever) munched on a piece for breakfast this morning...

The preparation for this is much, much, much easier than a typical cheesecake. And pretty foolproof, if you ask me. Even if it doesn't look the prettiest, it'll still taste amazing. I'm telling you -- I tasted every part of it as I went, and was still BLOWN away when I took it out of the freezer and cut a slice. It's so much better than the "real" thing, you'll flip.

On the preparation --Do not skip soaking the raw cashews in water. Soaking increases your body's absorption of the vitamins & minerals, and neutralizes enzyme inhibitors naturally present in raw nuts and seeds (read more about that here). I recommend soaking them for at least 4 hours, if not overnight. I found that a blender worked best for the filling (made it creamier), and food processor for the crust. Also, don't substitute the coconut oil for any other oil, as it is solid at room temperature, and therefore helps the cheesecake stay firm. Berries aren't in season here (and I don't have any frozen on hand), but I imagine a raw berry sauce would be just LOVELY on top.

for the crust:
1/2 cup raw pecans (pecans don't require soaking)
a little more than 1/2 cup soft pitted dates
1/4 cup raw flaked coconut
tiniest pinch of sea salt

for the filling:
3 1/2 cups raw cashews (soaked & drained)
2/3 cup agave nectar
2/3 cup extra virgin coconut oil
2/3 cup fresh lemon juice
2 teaspoons vanilla extract or 2 vanilla beans, scraped

Begin by soaking the nuts. After they've finished soaking, prepare the crust. In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside. Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, agave, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.

Press the crust evenly into the bottom of an 8-inch spring form pan (don't go up the sides). Pour the filling on top and freeze for 4 hours, or over night. To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.

serves 16

for babies 12 months and older!

buckwheat & banana pancakes

2011-01-20T12:25:00.007-06:00

I can't think of a breakfast more fitting of 25 degree weather (and a tiny bit of snow on the ground), than pancakes. Nothing says warm and cozy quite like they do. And behind these 1920's ( & not insulated) walls, we could definitely use some 'warm and cozy' today. Oh, yes.

Now, let's talk about buckwheat for a minute. It may be foreign to most of you, and while you've probably heard of buckwheat pancakes, I assume many of you have never eaten them. Or eaten anything made with buckwheat, for that matter. So, before you are intimidated by the foreign factor, let me just tell you that you're going to love these. And you won't end up buying a bag of buckwheat flour, only to waste the rest of it. You'll want to make them for breakfast the next morning. Even Toby, who was admittedly repulsed by the thought of them, ended up loving them.

First, buckwheat is not a grain. Although it is eaten like one, it's actually a fruit seed - related to rhubarb. It's native to Northern Europe and Asia, and most widely produced in Russia and Poland.

So, why eat it? Well, not only does it contain all 8 essential amino acids (including lysine), a good source of manganese, magnesium and tryptophan, it's also rich in plant lignans and flavanoids (quercitin & rutin). Good stuff. Oh, and it's gluten-free. (So, if you're gluten sensitive, just use brown rice flour in place of the 1/2 cup of spelt)

Now, about these pancakes. Honestly, I've never been happy with a vegan pancake, until these. And I've made a ridiculous amount of them. Something was always a little off, not quite right. Not nearly light or moist enough. Then, along came these bad boys.

See, I've had this bag of buckwheat flour lying around for a while (I intended to make a cranberry buckwheat crumble around the holidays --never happened), and out of necessity, I substituted it for half of the spelt flour in my pancake recipe a few weeks ago. The result was so tasty, I ended up making them the next morning, just to fiddle with the recipe.

I tried adding blueberries...then, sliced bananas. In the past, I've always made banana pancakes with mashed banana, but I added slices instead. I'll never, ever mash them again. I loved biting into the tender, sweet pieces of banana amidst the pancake. Andreas did, too.

And don't limit them to solely to breakfast. If you're craving something sweet, they'll satisfy you. Only without refined flour, sugar, and with 3 tablespoons of oil. Pretty delicious deal, if you ask me!

1/2 cup + 1 tablespoon buckwheat flour
1/2 cup spelt flour*
1 & 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 & 1/4 cups unsweetened soy milk
1 & 1/2 tablespoons cider vinegar or lemon juice
1 & 1/2 tablespoons agave nectar or maple syrup
3 tablespoons grape seed oil
1 teaspoon vanilla extract
1 banana, sliced
more agave nectar, or maple syrup (for serving)

Begin by mixing the dry ingredients (flour, baking soda, salt). Next, measure out the soy milk. Add the lemon juice or cider vinegar to the soy milk, and set aside for a couple minutes (it will curdle). After it curdles, stir in the agave, oil, and vanilla. Pour into the dry ingredients, and whisk well, until the batter is smooth. Gently stir in the sliced banana (you can add a bit more, if you like). Heat a cast iron skillet to medium-low heat and let the batter sit for 5-10 minutes.

Add a little bit of oil into the skillet, and wipe with a tea towel or napkin. Pour about 1/4 cup of batter onto the skillet, spreading it into a rough circle. Cook until bubbles form on the top, and the edges are cooked. Flip and cook for another minute or so. Repeat for the remaining batter.

Serve with warm agave or maple syrup, and more sliced bananas.

serves 3-4.

*you can substitute the spelt flour for brown rice flour (gluten-free option), or unbleached flour.

for babies 6 months and older: reserve a little banana, mash and serve.
10 months and older: try blending up banana with a little soy milk, vanilla and agave.
12 months and older: serve as is

white bean dip

2011-01-04T14:44:00.010-06:00

The mark of Lucía's seventh month fell on the third day of this year, and I've found myself in a constant state of reflection since. Not to say that's something out of the ordinary.

Oh, what a breathtaking, triumphal twelve months.

How did I ever live before it? Without my sweet daughter's presence. Without witnessing the love between she and Andreas, my dearest first born son. Without conquering fears, testing my own bravery, experiencing both joy and deep pain. Where I now stand seems like such a far cry from the place I stood just twelve months ago.

Because I have grown. In so many ways. Inconspicuous ways, only I would notice. I've developed an even deeper understanding of myself, and others. Which inevitably leads to disappointment. And yet, a sense of acceptance - and peace. Life is what it is. Sometimes incredible, sometimes painful. Always so beautiful...through these eyes, at least.

This blog has been crucial to that growth. It's tested me, pushed me to become a better cook, and fulfilled an innate need to help others. It means a lot to me. Each and every one of you do.

Thank you for reading, and trying my recipes. Being willing to give whole food a chance. There is very little in this world which makes me happier than knowing someone has enjoyed one of my meals, or tried one of my recipes :)

On that note, I want to share this delicious dip with you, to ring in the new year. Can't believe I haven't already. I don't go a long period of time without whipping up a batch. It's similar to hummus, yet different. Creamier. It's also packed with good stuff. Beans. Garlic. Lemon. Parsley. All pretty good for you. And oh so crucial in the wintertime, when sickness is rampant. In fact, I was feeling a little under the weather the past couple of days, and so I made a little batch of it, and practically drank it. Felt better immediately. :)

Not surprisingly, Andreas has developed a love for the stuff. He practically drinks it, too. It's one of my sneaky ways to get good stuff in him, when he's feeling fickle. He loves garlic, and anything dip consistency. So, I sneak in all the good stuff I can.

I've dipped sprouted pita in it, drizzled it over greens (well, poured), and eaten it plain, by the spoonful. Pretty incredible, either way.

15 ounces white beans (cannellini or great northern), drained
2-3 small cloves garlic
juice of 1 lemon (on the small side)
about 2 tablespoons flat leaf parsley
sea salt to taste
olive oil

In the bowl of a food processor, combine all the ingredients, minus the salt and olive oil. Process until creamy, and everything is well incorporated. Stream in about 4 tablespoons of olive oil, and salt to taste (about 1/2 teaspoon or so).

makes about 2 cups of dip.

for babies 9 months and older: serve about 1/4 cup of whole beans, or even puree them with a tiny bit of garlic. Hold the lemon, as it tends to be allergenic in younger babies!
for babies 12 months and older: serve as is.

oh, christmas tree!

2010-12-21T16:05:00.004-06:00

In lieu of a traditional Christmas tree, I simply had Toby cut a tree branch from our yard, which Andreas and I decorated together. I love it. Much less expensive and environmentally friendly than a conventional tree.

Lucía began crawling this past Saturday, tasted her first bite of food the day after (which is very well documented and ready to share with you all), and is growing more with each passing moment. Part of me feels emotional over these changes, and the other part knows I've savored each second as much as any mother could. Oh, I am so deeply in love with this beautiful soul I have the privilege of calling my daughter.

This Christmas, her first ever, I am thankful for her presence. These moments, just the four of us. Last year at this time, I carried her inside me. This year, she lies in my arms. This Christmas marks six months since her birth. Six months of unspeakable joy.

That, my dears, is the greatest gift I could ever receive.

Wishing you all a holiday filled with peace & joy.

xoxo

MJ

Oh, and I will try to sneak a few recipes up in the next couple of days :)

farro & butternut squash pilaf

2010-12-06T14:18:00.015-06:00

I mentioned in an earlier post that one of my sisters is a holistic nutritionist. This may not surprise you, but another sister also studied holistic nutrition at Bastyr University in Washington. Yep, three of my mother's daughters are completely obsessed with health. Which isn't just coincidence...

Growing up, my mom had an affinity for whole wheat, juicing, real butter, vegetables and raw honey. She gave birth naturally, breastfed, co-slept, attachment parented. Owned a $1,000 juicer (seriously!). My siblings and I each had a number of vitamins pushed down our throat every single day. Processed food was forbidden, and while we all resented it then, we've come to appreciate it now. We look back and laugh about our junk-food-deprived childhood (and Michael hiding his vitamins in that pitcher).

Anyway, it's really no wonder that my sisters and I are health nuts. Or love obscure vegetables. So much of who we are stems from our mother --including the way we cook and eat. Our taste buds were shaped by her own preferences, after all.

Which is the reason I love vegetables so much. My mom loves them, and serves them often. Therefore, I do. But, I've realized something since I left home --not everyone does. In fact, a lot of people don't. Which is so much of the reason I started this blog - to encourage my friends, fellow mothers and anyone else out there, to cook and eat more vegetables. If you don't, your children probably won't. And their children won't either --and so on. So, in writing this blog, I feel as though I am carrying on the work my mom started so many years ago. Teaching people to cook nutritious foods in a tasty manner.

And I'm still learning things from her. Take this squash for example: it's one of her staples in the winter months. I've found that a lot of people don't like squash, but I honestly think anyone would love it the way she prepares it. She cubes it, drizzles it with oil, sprinkles salt over top and roasts it. It's such a simple preparation, yet totally delicious. Let me just say, when it comes to butternut, roasting is really the way to go.

So, I woke up this morning, took one look at the butternut sitting on my table (thought of my mom!), and fired up my oven. I also have five pounds of farro sitting on the counter in my kitchen (which I'm going to grind into flour later this week), and thought I'd cook some, to keep in the fridge for the rest of the week. As the farro cooked, and the butternut roasted to perfection, I started putting this pilaf together. I thought I'd throw some onion and garlic in with the butternut at the last minute and sauté some spinach. Simple enough. Little did I know that it would be one of my most tasty creations yet.

Okay, at this point you're probably wondering what farro is. Farro (italian for spelt) is an ancient form of wheat that contains much less gluten than modern wheat. For this reason, it's usually well tolerated by those with wheat sensitivities. It also has high water solubility, which means that its nutrients are easily and quickly absorbed into your bloodstream, with very little digestion necessary. It's nutritionally superior to modern wheat (higher in protein, b-vitamins and iron) and in my experience, much easier to digest.

You should be able to find it in its whole form (spelt berries) at your local health food store. It's relatively inexpensive when purchased in bulk, which is why I've decided to start grinding my own spelt flour. Anyway, like barley, farro has a long cooking time. About an hour, but believe me, it's totally worth the extra time. As I've mentioned before, I cook several cups of grain each week, to keep on hand. I recommend doing this, so that you don't end up cooking grain everyday, and you always have a nutrient dense food at arm's length.

When the butternut, onion and garlic came out of the oven, I got out a little sauté pan and sauteéd some extra firm tofu and spinach. I tossed everything with the farro, a little more olive oil and called it good. Really good.

This farro is completely addicting. I'm munching on a little bowl of it as I write this. Can. Not. Stop. It's just so perfect for these cold, winter months. It'll warm you right up. You can use any seasonal veggies you like, and the farro can be replaced with brown or wild rice, quinoa, millet or even wheat berries. The options are truly endless.

1 butternut squash
2 cups farro (spelt berries)
half of a small onion
2 cloves garlic
2 cups spinach leaves
1/4 lb. extra firm tofu
sea salt
extra virgin olive oil

Preheat oven to 425 degrees. Begin by rinsing the farro. Place it in a medium saucepan, and cover with 5 cups of water and 2 teaspoons of salt. Bring up to a boil, reduce the heat to low, and simmer for about an hour (or until tender). While the farro is cooking, prep the butternut. Peel it and cut in half lengthwise. Cut each half into 1 inch slices, and dice each slice into small pieces. Coat with olive oil and a generous amount of sea salt. Roast at 425 for about 30-45 minutes (or until tender). Once it is tender, slice half an onion thinly, mince two cloves of garlic and add them to the squash. Roast for another 5-10 minutes. Remove from oven and set aside. Heat a little saucepan to medium high heat and put a little bit of into the pan. Dice the tofu and add to the pan. Sprinkle with salt. Sauté until golden brown and crispy. Add the spinach (about 2 cups, loosely packed) and sauté JUST until wilted. Toss everything with the cooked farro and drizzle with a few tablespoons of olive oil.

serves 6.

for babies 6 months and older: in a separate dish, roast a slice of butternut (with the skin on) for 45 minutes or so. Let cool, scoop flesh away from skin and pureé with a little brown rice.
for babies 10 months and older: serve as is.

spiced apple pie

2010-11-24T15:09:00.008-06:00

Here it is...the mother of all desserts. Apple pie. Honestly, is there anything better than a flaky crust enveloping an ooey gooey filling of spiced apples? I really don't think so. Especially when it's a whole grain spelt crust enveloping a filling of maple-sweetened apples.

Toby and I usually visit his parents' in Kansas City on Thanksgiving day, and every year, his mother, sisters and I bake pies together on Wednesday night. The same 3 pies - apple, mince and pumpkin. Since we are staying home this year, I decided to bake Toby an apple pie reminiscent of his mama's...

Mine has a bit of a twist, though--no butter, refined flour or sugar. It's sweetened with maple syrup, thickened with arrowroot and spiced with a generous amount of nutmeg and cinnamon. And while it definitely isn't your typical apple pie, I'm going so far as to say it's even better.

If you aren't familiar with spelt flour, just substitute unbleached or whole wheat pastry flour (1 for 1). Honey or agave can also be used in place of the maple syrup (equal measure), for a slightly different flavor (my mother-in-law uses honey). Also, the arrowroot can be substituted with 3 tablespoons of flour, in a pinch.

for the crust:
1 1/2 cups whole spelt flour
1 cup light spelt flour
1/2 teaspoon sea salt
3/4 cup oil of your choice (or earth balance)
6-7 tablespoons water

for the filling:
7 cups diced apples
1/2 cup pure maple syrup
1 tablespoon arrowroot
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/4 teaspoon sea salt

Preheat oven to 400 degrees. To make the crust, mix the flours and salt together. Cut in the butter or oil. Add the water, a tablespoon at a time, until it forms a dough. Refrigerate for 30 minutes, or until you need it.

For the filling, peel and core the apples (or you can leave the skins on). Dice them (you need about 7 cups). Mix the maple syrup, arrowroot, sea salt, cinnamon and nutmeg together. Pour on top of the apples and set aside.

Divide the pie dough in half and beginning rolling out one of the halves. You'll need about a 9-inch circle. Once you have that, place it into your pie dish. Roll out the second half a little larger than the first (about an extra inch in diameter). Pour the apples into bottom crust and place the second crust on top. Crimp the edges. You can brush it with an egg wash and sprinkle it with sugar, if you like :)

Place it in the oven for 15 minutes, then turn the temperature down to 350 degrees and bake for 50 minutes.

Oh, and I just wanted to tell you guys how incredibly thankful I am for this little blog, and all of you.

Happiest of Thanksgivings to all.

date orange cake

2010-11-19T13:45:00.010-06:00

As someone who loves to bake, this time of year is a real dream. I have an excuse to be in the kitchen for hours, and an endless amount of mouths to feed. Absolute perfection, in my book.

So...Thanksgiving is next week, and the last thing I want to do is shake my finger at anyone about eating whole foods. With that said, I'd still like to give you guys a little wholesome holiday inspiration. Especially in the dessert department. Making your favorite Thanksgiving dessert dairy, sugar, egg, and even wheat free, is easier than you think. Much, much easier.

Will it still taste good? Totally.

So, first up in this healthy holiday line up, the orange date cake.

My mom gave me 5 pounds of organic oranges last week--which just happened to be the most beautiful little things, ever. So juicy and sweet. We've all eaten our fair share, and there were a few to spare, so I thought I'd whip up an orange-kissed dessert. I contemplated orange cranberry scones, raw orange cookies...then, it came to me. An orange - date cake!

Get this: there is not one drop of sweetener in this delectably sweet cake! It's sweetened exclusively with dates. Ahhh, dates...those dense, candy-like little fruits. Love them. Anyway, it's sweetened with dates. It's moist, sweet, and a little bit spicy. It's also wheat, dairy, egg and sugar free! Guiltless and ever so perfect for your holiday table.

1 1/2 cups whole spelt or almond flour (for gluten-free option)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
a little less than 1/2 cup grapeseed oil
3/4 cup applesauce
2 tablespoons ground flaxseed + 6 tablespoons water
2 cups soft, pitted dates
zest and juice of 1 orange
more orange juice, for drizzling
coarsely chopped almonds

Preheat oven to 350 degrees. Grease and flour a bundt pan. Begin by heating a little saucepan to high heat and bringing 6 tablespoons of water up to a simmer. Add the ground flaxseed, whisk, and remove from heat. Let cool for about 10 minutes (it should start to resemble an egg in consistency, as it cools). In a mixing bowl, mix the flour, baking powder, baking soda and salt. Set aside. In the bowl of a food processor, add the dates and a tiny bit of water. Process until they become a thick paste. Add the applesauce, orange juice and zest, vanilla and cinnamon. Process until everything is well incorporated.

Gently fold the wet ingredients into the dry, and pour into prepared bundt pan. Bake for 30-40 minutes, or until a toothpick inserted into the middle, comes out clean. Cool completely, before inverting onto a cake plate and squeezing the juice of half an orange over top. Garnish with chopped almonds.

for babies 10-12 months and older: enjoy as is, or puree a few dates with some brown rice cereal, a little cinnamon and a splash of orange juice.

kale & white bean soup

2010-11-18T11:30:00.003-06:00

I grabbed a bunch of kale last week at the farmers market, with the intention of making a soup with it. I've been creating it in my head for weeks, and the weather is finally cold enough to warrant huge pots of hearty soup. Now, I know kale and white beans don't exactly sound hearty, but they can be. Trust me.

Kale is one of the healthiest vegetables around. It possesses powerful antioxidant properties and is a rich source of several vitamins, including K and C. I love the stuff, and have been known to eat an entire bunch in one sitting. No, really. An actual conversation with my husband today:

"I'm not going to serve greens with dinner tonight. I just ate an entire head of kale for lunch". I'm such a kale freak.

Anyway. As I was saying, it's said to be really healthy, and what better way to get a lot of it down your little ones, than in this flavorful soup? It's perfect for toddlers as is, but for babies around a year, I'd puree it. You can add a little cooked brown rice, if you like. Such a fantastic meal for the whole family!

1 large bunch of kale
3 small carrots
1 medium onion
4 cloves garlic
15 oz. cannellini beans
32 oz. vegetable stock (preferably homemade)
olive oil
sea salt

Wash and peel the carrots. Cut lengthwise, then cut each half into 5 or so pieces. Dice the onion and mince the garlic. Cut the kale into bite-size pieces. Heat a stock pot to medium high heat a drizzle a tablespoon or two of olive oil into the pan. Add all of the veggies and sauté for 2-3 minutes on medium heat (be careful not to brown the garlic!) Pour in 32 oz. of vegetable stock, bring up to a boil, then simmer for 10-15 minutes, or until the carrots are tender. Drain the white beans, and add to the pot. Salt to taste (about 1/4 teaspoon or so, depending on the stock you use).

Serves 4.

for babies 10 months and older : pureé the finished soup with a little cooked brown rice.
12 months and older : serve as is.

spiced poached pears

2010-11-04T10:09:00.004-05:00

The minute cold weather began to sweep in, all I've wanted to do is bake, curl up with my little family and muse upon all the things I'm grateful for. As an already sentimental person, this weather and scenery only intensifies my amorous feelings toward those around me, and above all, this beautiful life that I am experiencing. I'm in love with it all.

Growing up in such a large family, we had very little money to go on trips or have many material things. My family was my most prized possession. I cherished them above all else -- and still do. I often think of my childhood and how it has formed me into the girl I am today. The mother I am. Not because it was always dreamy, because let me tell you, conflict is inevitable in a family so large. My parents fought often, due to the immense stress they were both under. My mother was 43 when I was born, right before she was to go through her change of life. One of the hardest things a woman will ever experience. I watched, as she bravely fought despair in those years. I've seen the not so dreamy side of life, but somehow, I always end up reflecting on the positive aspects of people and circumstances. Always.

As I said, this time of year only intensifies those feelings. The smell of the air, time spent with family, delicious food. As these pears simmered, I couldn't help but meditate on the beautiful things in life. I hope they'll do the same for you...

4-5 little seckel pears (or 2 of a larger variety)
2 cinnamon sticks
a little less than 1/4 cup of maple syrup or molasses
pure pressed apple juice (optional)
water to cover

Wash the pears. Place them in a saucepan, along with the cinnamon sticks and maple syrup. Cover with water (or half water, half apple juice). Bring up to a boil, then simmer for about 20 minutes, or until tender. Serve with a few spoonfuls of the poaching liquid.

serves 2-4

for babies 6 months and older : poach the pears in water (with the cinnamon sticks) for 20 minutes or so, and pureé in a blender or food processor.
8 months and older : serve as is.

What are all of you thankful for?

barley breakfast cereal

2010-10-19T08:34:00.010-05:00

If you aren't aware of the organization Slow Food, I highly recommend you pop over and read a little about their vision. You'll find information on your local chapter, and resources for good, local food. What you'll read there also pretty well explains what drives me to write this blog.

Unfortunately, whole food is usually slow food. Food which takes effort to prepare, time to plan. Emphasis on the planning. I've found that it's really key, and this breakfast is a perfect example of that. Cook enough barley (or any whole grain, for that matter) to last several days. Barley, brown rice, millet and quinoa all reheat extremely well. I always keep cooked grain on hand to throw into soups, eat for breakfast, or serve alongside dinner. Grains are really versatile and can be eaten a number of ways.

Barley is slow food. It's a true whole grain - minimally processed. Which is why it takes about one and a quarter hours to prepare. It's also vitamin rich and good for the whole family (even your 6 month old). Toby can be picky about grains, but he loves the stuff. Last week, we ate it for breakfast several times, and I threw it into a vegetable soup (which we ate on for days). We basically ate barley all week, and I didn't receive a single complaint.

Topped with sauteed apples, it makes for a quite nourishing fall/winter breakfast. Andreas has grown so fond of it, he's been begging me to make more. What 3 year old begs for barley? He's crazy, but boy am I happy he is.

The plain cooked barley is perfect a perfect food for older babies who are learning to self feed. For 6-8 months, just puree it with water until smooth. As with any first food, be sure to exercise the 4 day wait rule. Introduce it separately (not mixed with other, grains, fruits or vegetables) and wait 4 days, to rule out an allergy or reaction.

2 cups cooked barley
1 golden delicious apple
cinnamon
grape seed oil
maple syrup
tiniest pinch of salt

Cook barley according to directions. Dice the apple into large chunks (skin on). Heat a saute pan to medium heat a place about a tablespoon or two of grape seed oil into the pan (you can sub butter, if you like). Add the apple, a generous dash of ground cinnamon (1/4 teaspoon), 2 tablespoons of maple syrup and the tiniest pinch of sea salt. Saute for a few minutes until the apple is tender. Place on top of the warm barley and serve with another drizzle of maple syrup.

serves 2 adults and 1 little one.

for babies 6 months and older : puree cooked barley with water, until smooth. you can add a little roasted apple and cinnamon, too.
9 months and older: served plain cooked barley as a finger food or serve with roasted apples.
12 months and older : serve as is.

baked apples & apple sauce

2010-10-06T20:01:00.009-05:00

One thing I love about eating locally is the relationship I've developed with our community's farmers. I adore going to the market each week and watching them proudly display the beautiful produce they so skillfully grew. It brings me great satisfaction to support them in doing so. Farming has to be one of the most honest ways to make a living, and I have so much respect for those whose true passion is such.

Every Saturday morning, I make my rounds to all the farmers' stands, and I always delight in stopping by one in particular. It's a man & woman who are just about the cutest couple I've ever seen. They're so obviously in love with each other--and what they do. It's a joy to chat a little with them each week, and buy beautiful produce from them, of course. Somehow an apple doesn't seem like just and apple, when you know what actually goes into the growing process & who grew it. I find myself wanting to make something spectacular with each seasonal jewel I bring home, like these beautiful apples which came from their backyard.

Is there any aroma more characteristic of fall than apples baking? And while they may not sound so spectacular, baked apples most certainly are. When we think of dessert, we usually think of cake or cookies, but these apples are a prime example of dessert as nature intended. Apples are super sweet to begin with, and when you roast them, their sweetness is only intensified. Thus, apples for dessert. Naturally sweet and delicious.

They're just wonderful on their own, but can also be pureed into a sauce (and fantastic baby food). Andreas loves apple sauce, so I saved two of the apples I baked, and made apple sauce with the rest. I even froze a little for when Lucía is ready to eat (apples won't be in season in a few months). It's a sweet treat we can all eat together, which I love. If you're going to puree them for your baby, just take the skin off before throwing them into the blender/food processor (or just mashing them with a fork, depending on how tender they are). Simple enough, right?

4 small apples (jonagold or golden delicious highly recommended)
6 cinnamon sticks

Preheat the oven to 350 degrees. Wash and core the apples (I don't even have an apple corer, so I just cut the core out with a knife). Place two cinnamon sticks inside each apple and bake, uncovered for 45-50 minutes, or until tender (25-30 minutes if you cover them with tinfoil). Remove cinnamon sticks, and serve immediately with a little drizzle of agave (and maybe a scoop of Rice Dream, hehe), or throw into the food processor/blender with a cup of filtered water to make apple sauce (for 4 apples, if you only use 2, add about 1/2 cup). For younger babies, I recommend removing the skins before processing.

makes 4 baked apples or about 2 cups of sauce.

for babies 6 months and older

Lucía Giada's Birth Story

2010-10-04T20:16:00.033-05:00

Lucía Giada, June 3rd 2010 9:15 pm 7 lb 6 oz.

Since I love a good birth story, I planned to share Lucía's with you just as soon as I could collect my thoughts. Well, here we are, four months later, and I've finally written it all down. Hope you enjoy.

It all began the first day of June. Until then, I'd convinced myself and everyone I knew that she'd be at least a week late. I'd gone until 42 weeks with Andreas, and I fully expected to do the same with her. Yet, that day, I started to sense she would be coming soon. I started to feel my body slowly stretching and preparing to bring her into this world. I knew it was coming; the very day I'd hoped, feared, dreamed and waited ten months to embrace.

And the evening of the second, labor began. Contractions 5 minutes apart. Very mild, but there nonetheless. Toby and I laid in bed timing them, and slowly allowing excitement to penetrate our minds. We were finally going to kiss our little girl.

The next thing I knew, it was the morning of the 3rd. I had no idea how I fell asleep during my labor. I woke up with contractions still about five minutes apart, but more intense. Part of me knew this was it, but the other part of me doubted myself. Toby agreed that I should call the midwife, so I did. I told her that I'd been having contractions, and I thought my water could be leaking. This is just false labor, and I’m going to waste their time, I thought. The midwife on call lived over an hour away, so she didn't want to head to our house until we were sure. She told me to call and make an appointment with another midwife at the clinic to be checked, so I did. In the meantime, I started to bake some cookies for the midwives. This was the point I felt a certainty in my heart, that this was the day she was meant to arrive. I just knew. I finished baking, and Andreas & I headed to meet Toby, so we could all go to the clinic together. Once we got there, one of the midwives (Yvonne) checked my cervix and confirmed that I was in the early stages of labor. Close to 100 % effaced and dilated to a two. To get an idea of how quickly things were to progress, she suggested that we stay in town for a little while (we needed to make a trip to the local market anyway) and come back in an hour or so. I called my dearest friends & family, while we stocked up on snacks for during and after her birth. My water also began to leak. We hurried back to the clinic and Yvonne checked me again. I was 3 centimeters and 100 % effaced. She said she’d finish up one last prenatal and head to our house.

{A little side note: our 4 midwives rotate being on call, and you can’t chose which one attends your birth. It’s left up to chance, and it just so happened that Yvonne was to go on call the evening of Lucía’s birth. Yvonne also attended Andreas’ birth, and while I developed a bond with each midwife, I felt a strong connection with her. For me, birth is an incredibly bonding experience. After both of my births, each one of the people that were with me, somehow meant even more. Held an even more special place in my heart. Especially Toby and Yvonne.}

So, Toby, Andreas and I headed home to prepare for the birth. Yvonne and Nikki (the assistant) soon arrived, eager to deliver another baby at home. The next hour was spent examining me (blood pressure, heart rate, etc.) and getting settled. We all (Toby, Yvonne, Nikki and I) sat down on our couch, monitoring my contractions and Lucía’s heart rate. While Andreas ran around, entertaining us all.

About two hours passed, while we all sat and talked. It was such a peaceful day, with the gorgeous afternoon light flooding our house(the light in our house is always the most beautiful around this time of day). I was still having contractions between 3 and 5 minutes apart, so I would pause and breathe through them while Yvonne watched. She was watching every move I made, visually measuring my body’s progress. She was determined to check me as little as possible (to avoid bacteria from being introduced to the birth canal). As labor naturally progressed, I wanted to get up, walk around, and have a minute to myself. At this point, things also became much more intense. I walked around our house, mentally preparing myself for what was to come. Breathing through each wave, which were still tolerable, but growing more intense by the minute. I didn’t speak much during this time (or the rest of my labor, for that matter). I slowly gravitated toward our bedroom for some peace and quiet, and Yvonne came in to monitor Lucía’s heart rate. Throughout my labor, Yvonne wanted to know what her heart rate was doing before, during, and after a contraction. Thankfully, my sweet girl was very resilient and remained calm despite the stress her little body was surely experiencing. Never a dramatic deceleration or potential scare.

To cope with the pain during each wave, I would relax my body, focus on slowly turning my head from side to side, while breathing deeply. Each wave had a slow beginning, intense peak, and quick end. The in between was marked by no feeling at all, giving me just enough time to harness my strength and collect my thoughts. Peace between the painful waves.

Once the peaks became nearly unbearable, I knew I was at a nine. Yvonne checked me and proved my intuition correct. I was a nine. She asked if Toby and I needed a moment to ourselves, which we gladly accepted. I leaned on him through a wave and he just held me, in silence. This moment alone with him soothed me (he’s always had a strange way of doing so with little more than a word). I sensed his deep empathy, but also his excitement. He was torn between wanting my pain to dissolve, and a strong desire to meet this new life we created. Yvonne and Nikki crept back in the room, and I laid on the bed to rest. I continued to move my head from side to side, but was beginning to grimace at each agonizing peak. All the while, Yvonne calmly reassured me and Nikki gently massaged my aching hips. They soon began to quietly prepare our bedroom for Lucía’s entrance into this world. By this time, I had slipped into a separate realm, utilizing anything and everything within myself to cope with the pain. The waves were on top of each other.

Yvonne checked me again, and said that I was dilated to a ten, with only a small lip of my cervix remaining. It would need to get out of the way before I could push, so she attempted to hold it back with her fingers. My pain at this point was more intense than anything I'd ever experienced, and I motioned her to stop. The next hour seemed to last an eternity. This was the first time that my mind began to focus on the pain, instead of the prize. What if, I thought. What if I can’t do this? Yvonne was incredibly patient, and suggested that we try to shift my position instead. I got on my hands and knees, but ultimately, standing up provided the most relief. A few minutes later, she checked me one last time. The lip of my cervix was gone. I was fully dilated, or complete. Ready to push.

I found myself trying to escape the pain once again, yet now, something deep within me shifted. I made a clear decision to endure it instead. I let go of all fear, closed my eyes, and I started to push,applying every bit of strength remaining within my weary body. Only a moment later (after the loudest scream of my life), Lucía was born. One push. The greatest physical feat of my entire life.

I couldn’t believe how beautiful she was. I sat on the edge of our bed, as air filled her lungs for the very first time. Hormones pumped through my veins flooding me with love for this little girl I'd only just met. I couldn't believe how beautiful she was, or how much she looked like Andreas. I also sat in disbelief of all the courage I'd been able to find hidden in my soul. I'd laid eyes on the tallest mountain within view—and scaled it. The door to our bedroom opened and my beautiful family, who were awaiting her arrival in our living room, piled in. Love filled the room as we all celebrated the day of her birth, together. There are moments in my life that will forever be a part of my memory, ones that will live in my heart until the day I die, but none of them as vivid as the days my children were born. My beautiful boy, and now Lucía, my beloved little girl, who I met on the most magical day in June.

carrot soup

2010-09-29T16:10:00.008-05:00

I was forced to make my veggie chili (that recipe coming soon) a little different last night. I was out of tomato puree, so I just ground up whole tomatoes, which resulted in a much more soup-y chili. I loved it, and found myself enjoying the carrot aspect of it more than usual (I use lots of carrots in my chili). Anyway, I started creating a carrot soup in my head, and woke up this morning determined to make it happen. Although I wasn't planning to share the recipe yet, once I tasted it, I found myself hurrying to take a photo. Before I ate half of the pot. Just had to share it.

I can't even tell you how much I love this soup, or how perfect for fall it is. My sister is a holistic nutritionist, and always stresses the importance of eating warming foods in the fall/winter (and seasonally, of course). As a general guideline, foods which take longer to grow are considered more warming. Carrots, potatoes, garlic and onions are all good examples of warming vegetables. This soup incorporates three of those, and Andreas loved it, which means that it's going to be one of our staples this fall/winter.

It's also another great meal for those with babies under a year, as it is already a consistency appropriate for your little one. For 6-9 month olds, I'd reserve a few of the diced carrots and get another little saucepan going (with a steamer). Steam them until tender, then puree. That's it. The whole family gets to eat together.

I served it with a few toasted pumpkin seeds and a dollop of plain yogurt. So, so yummy.

10 medium sized carrots, diced
2 small onions, diced
4 small cloves garlic, minced
3 teaspoons ground cumin
cayenne pepper
sea salt
4-5 cups water
extra virgin olive oil
1 tbsp. fresh lemon juice

Begin by heating a large saucepan/stock pot to medium heat. Add 2 tablespoons of olive oil and all of the veggies into the pan. Stir them around, then add in the spices. Cook for 3-4 minutes, until the onion is translucent. Next, add about 3 cups of water and the juice of 1/2 a lemon. Simmer for 20-25 minutes, until the carrots are tender. Transfer to a blender or food processor and puree it. Place it back in the pot and add about 1-2 cups of water, depending on your desired consistency. Add in about 1/4 teaspoon of salt, and then taste it. Add more salt accordingly. At this point, I took Andreas' serving out of the pot and added about 1/4 teaspoon of cayenne pepper. Serve warm, with toasted pumpkin seeds and a dollop of plain yogurt.

serves 4.

babies 6 months and older : reserve a few diced carrots, steam them, then puree with a little breastmilk/water.
9 months & older : enjoy as is (minus the pumpkin seeds & cayenne, of course!)

millet, tomato & avocado salad

2010-09-28T13:56:00.004-05:00

I planned to share a more fall-ish recipe today, but the last of my tomatoes and herbs were calling my name this morning, so I decided to throw together one of my favorite millet dishes to use them up. I'm really going to miss having handfuls of tomatoes at my disposal everyday, but I'm also ready for fall veggies. So ready.

This meal is perfect for the whole family, because you can simply puree the cooked millet with a little avocado and breastmilk/water for babies 6 months +, or mix the plain millet & avocado together for 9 months + and toddlers. Avocados are a great first food for babies, as is millet. No need to cook an entirely separate meal for your baby, which is my whole philosophy on feeding babies & young children. I wanted Andreas to learn to eat like Toby and I, from a young age. I've never really prepared special meals for him - he's always eaten a little different version of what I'm eating. In turn, he's grown to love foods that most kids won't touch, which makes this mama really happy.

You can switch up the veggies in this salad, to use up whatever you have left from your summer garden, or what you have in your fridge.

2 cups cooked millet
5-6 cherry tomatoes, halved
1 clove garlic, minced
1 avocado
lemon juice
sea salt
extra virgin olive oil
fresh cilantro or parsley, chopped

Toss everything together. Drizzle a generous amount of olive oil, a tablespoon or so of lemon juice and a large pinch of sea salt. Refrigerate for a couple of hours (or you can serve immediately).

babies 6 months + : puree a small amount of millet with avocado and water/breastmilk, until smooth.
9 months + : serve a little cooked millet with diced avocado.
12 months + : serve as is.

sunflower seed pesto

2010-09-19T14:55:00.011-05:00

Last week, Toby and I happened upon a huge bag of basil at the farmers market for two dollars. It's the end of the season for a lot of things, so don't be surprised if huge bags of produce (for really cheap) start popping up at your market, too.

So, what is one to do with such a large bag of basil? Go home and make a ton of pesto, of course.

I'm sort of the pesto queen. I've been making it for years, and it's become one of my family's favorite dishes I prepare. I have lots of different variations--one of them being this sunflower seed and basil. It's dairy-free, vegan, protein-packed...pretty much perfect. Not surprisingly, Andreas acquired a taste for it, just like his mama. Loves the stuff! & I always love to watch him gobble up a huge bowl of it with the biggest smile on my face, knowing all the good stuff he just devoured. What's so good about it? Well, basil possesses natural anti-bacterial & anti-inflammatory properties. As does garlic. Sunflower seeds are an excellent source of vitamin E, magnesium and selenium. They're also naturally detoxifying.

If you don't have sunflower seeds or basil on hand, spinach and just about any nut will do. I've used walnuts, almonds and pecans--all of them work.

2 cups basil leaves
1/2 cup raw sunflower seeds, soaked and drained
2 small cloves garlic (or 1 large)
juice of 1 lemon
1/4 teaspoon sea salt
1/2 cup extra virgin olive oil

Begin by placing the basil, sunflower seeds and garlic in the bowl of a food processor or blender. Process until coarsely ground. Add the lemon juice and sea salt. Pulse a few times, then slowly stream in the olive oil. Process for a minute or so, making sure that everything is well incorporated. Taste it --you may need to add a little more salt according to your taste.

Mix with pasta, put it on your favorite protein or even stir it into brown rice (Andreas loves it this way).

Transfer leftovers to a jar and keep in the fridge for a couple of days.

makes about 1 1/2 cups.

for babies 12 months and older

sprouted english muffin pizzas

2010-09-17T21:49:00.007-05:00

These sprouted muffin pizzas are just about the easiest things ever. I've been throwing them together for Andreas all summer, so I decided it was finally time to share them here. Now, I know you've heard of english muffin pizzas before (& probably eaten them as a child), but the use of sprouted grain muffins really takes these to another level. I haven't talked much about sprouting here, but I'm a true believer in the benefits of all things sprouted (grains, especially). The process of germination changes the composition of grain and seeds in numerous ways. Sprouting increases vitamin content. It also neutralizes phytic acid – a substance present in grains – that inhibits absorption of nutrients and, more importantly --sprouting neutralizes or "predigests" grains through enzymatic activity. All really, really beneficial stuff. I usually sprout my own nuts & seeds, but prefer to buy sprouted grain bread (one brand in particular).

So, with my sprouted grain english muffins, I make these mini pizzas for Andreas & I. They're so simple to put together, and perfect for those times when a homemade crust is just out of the question. Toby and I don't own a microwave, so this summer was a little tough, preparing fresh meals everyday with a new baby in tow. I definitely utilized my toaster oven quite a bit, for meals like these little pizzas.

Oh, and I also want to apologize for the break in posts the last couple of weeks. I'm still getting reacquainted to performing tasks (such as writing blog posts) with a sweet baby in my arms at all times. I've missed writing here, and I'm so ready to share some fall food with everyone!

2 sprouted grain english muffins
marinara sauce
1/4 lb. extra firm tofu, cubed
1 cup spinach leaves
mozzarella (vegan or cow's milk)

Begin by splitting the english muffins and lightly toasting them (preferably using a toaster oven). In a pan, sauté the tofu and spinach for a couple minutes, until the spinach is wilted. Spread a little bit of sauce on each muffin half and divide spinach/tofu mixture evenly. Top with a little mozzarella and place back in the toaster oven for a few minutes, until the cheese is melted.

serves 2

for babies 12 months and older: Enjoy as is!

carob mousse

2010-08-23T16:02:00.007-05:00

It seems as though all I've posted this summer is desserts. Don't worry, the first of September marks fall in my book, and I have tons of yummy, warming, cold weather food up my sleeve. I promise.

So behold, my last raw/summer/avocado based dessert.

Yes, I said avocado. This is an avocado based carob mousse, but I promise, you'd never know it. It's just as rich & delicious as any conventional chocolate mousse out there, and it'll actually satisfy you. No empty calories here. A little goes a long way with this stuff. So yummy.

Okay, I want to talk a little more about my thing with chocolate. I may have sounded a bit harsh, which is the kind of thing I want to avoid on this blog. I don't hate chocolate. It's just that I've read a lot of mixed reviews on children and chocolate, so I choose to be on the safe side with Andreas and during my pregnancies. That's all. Plus, carob is a really yummy substitute anyway!

So, the next time you're craving chocolate pudding, mousse, or anything of that sort, reach for some avocados instead. Whip up this lovely avocado based version, and thank me later.

3 ripe avocados
9 soft dates, soaked
2 1/2 tablespoons agave nectar
3 heaping tablespoons carob powder

Begin by soaking the dates in a small amount of water for about 30 minutes to an hour. Drain them and set aside. Be sure to drain them! In the bowl of a food processor, combine the avocados, dates, agave and carob powder. Blend into a creamy perfection (a couple minutes).

Refrigerate for a couple hours, or serve immediately.

Serves 4-6

for babies 6 months and older : try mashing up avocado with a little banana or other sweet fruit.
for babies 12 months and older: serve as is.

scrambled eggs & goat cheese

2010-08-13T10:43:00.003-05:00

This is Andreas and I's favorite go-to breakfast as of late. It's really simple to throw together and full of protein, which I love. Scrambled eggs aren't usually anything special, but when you buy them from a local farm, and they're produced a day or so before you get them, they are. I mentioned in my farm fresh egg post that the age of an egg determines a lot of things. How well it needs to be cooked, the nutritional value, and without question--overall taste. And in my experience, once you go fresh, you never go back.

So that's the secret to this quick breakfast. Really fresh eggs, a little crumbled goat cheese, and a few garden tomatoes, if you like. Simple. Nothing that special, but really, really delicious and nutritious.

4 farm fresh eggs
1 tbsp. water
sea salt
chévre
tomatoes
olive oil

Heat a skillet to medium heat. Beat four eggs, with 1 tbsp. of water and a generous shake of sea salt. Add the eggs to the pan and scramble. Crumble a little goat cheese and top with some halved tomatoes. A little more sea salt, if you like.

serves 2.

for babies 12 months and older

raw carob pecan fudge

2010-08-12T15:53:00.007-05:00

August happens to be my favorite month of the year. My birthday falls on the 7th, and since I was a little girl, I've always associated the entire month with happiness and being surrounded by the people I love. This year, I've felt especially grateful. With Lucía here, I'm content as ever. I honestly can't think of one thing that could make me happier. Except for this yummy fudge, of course.

First of all, why carob? And what is it?

Carob is member of the legume (pea) family, native to the Mediterranean. The seeds are taken out of the pod, dried and then ground into a powder, which is a great alternative to cocoa. Why an alternative to cocoa? Well, I know you've heard great things about chocolate lately, but I just don't buy it. I believe that the risks far outweigh the benefits, especially for little ones' growing bodies. It contains several stimulants, oxalic acid (which binds calcium and zinc) and is a diuretic (which over time, can lead to deficiency of the water soluble vitamins B & C). I've never felt comfortable with Andreas eating it, and I do my best to avoid it during pregnancy, for those reasons.

Carob, on the other hand, poses no risks. It's high in vitamins B, B2, B3 & D. It's also high in calcium, phosphorus, magnesium and potassium --all of which, as I've mentioned before, are supposed to be really important for children and women in their child bearing years. I've been using it a lot lately, and I'm convinced that I'll never use cocoa, ever again.

I've never really eaten fudge, but I thought it would be fun to attempt a raw version for my birthday. I've read a lot on the health benefits of pecans recently, so I knew I wanted to use them as the base. To the ground pecans, I added dates, carob powder, vanilla and a little agave. I rolled the dough in crushed pecans and I can't even tell you how delish the finished product was. Downright sinful.

Andreas has been calling it chocolate candy, which I love. This is his idea of candy.

1 cup pecans
3/4 cup pitted dates
1 vanilla bean, scraped (or 1 tsp. vanilla extract)
2 heaping tbsp. carob powder
2 tbsp. agave nectar
tiniest pinch of sea salt
1/2 cup pecans

In a food processor, grind the pecans into a fine meal. Add the dates and pulse until the dates are coarsely chopped. Add the vanilla, carob, agave and salt. Pulse until it forms a dough.

Wash and dry the bowl of the food processor. Place the remaining 3/4 cup of pecans into the bowl and pulse until fine. Fold in about 1/2 of the pecans into the fudge. Shape it into a 2 inch thick square and cover with the rest of the pecans (you will have some leftover). Refrigerate for a couple hours and bring to room temperature before serving.

for babies 12 months and older: serve as is.

green smoothie

2010-08-02T20:02:00.009-05:00

Lucía's 8 week follow up with our midwives was this past Thursday, and I am happy to report that my little lady has gained five pounds and is doing beautifully. FIVE pounds. I walked out of their clinic positively beaming. Nothing makes this mama happier than seeing my babies become fat little piggies on nothing but my milk.

It casually came up in conversation that I've been eating two whole avocados per day, at which point the midwife stopped and said "Wait--No wonder she's gained five pounds!" It's true, mamas. Avocados make good milk and are among the breastfeeding super foods, in my opinion. Having good fat, like that from avocados, is crucial to producing quality, satisfying milk for your babes.

Aside from mashing them with a little garlic and lemon juice or eating them right out of the skin, I throw them in smoothies, where they impart the most incredible, creamy texture. Since my first avocado smoothie back in May, I've been unable to drink one without the other. I'm addicted. This recipe isn't very different from my first one, but I started throwing some spinach in for even more vibrant color and nutritional value. If you haven't already, definitely experiment with greens in smoothies. The sweetness of the fruit totally masks any possible bitter taste from the greens--the perfect way to quietly incorporate them into your little one's diet.

1 cup plain, whole milk yogurt
1 ripe avocado
1 kiwi
1 cup spinach leaves, packed
2 tablespoons agave nectar
1/2 cup filtered water

Place all the ingredients in a blender, blend and enjoy!

serves 2.

For babies 9 months and older : puree a little ripe avocado, kiwi, whole milk yogurt and serve.
12 months and older : serve as is.

mac and cheese

2010-08-01T12:01:00.007-05:00

I've been unusually busy lately, testing recipes and enjoying the summer with my sweet little ones. I looked at the blog this morning and I couldn't believe it had been two weeks since I've posted here. We better fix that right here and now.

I have a lot of new recipes to share, but first up is an old favorite, this not-so-classic version of mac and cheese. In terms of getting good food down children, I've found that pasta and smoothies are two of the best avenues. Andreas won't turn down pasta or smoothies--ever. He loves both, so I definitely take advantage of that and am sure to throw in whatever nutritional extras I have on hand (greens, veggies, avocados, etc.). Mac and cheese is no exception.

Sometimes I puree the veggies into the milk, and sometimes I leave them whole, so that he'll get used to eating them that way. I suggest doing this, to avoid having to puree everything for a child that refuses to eat chunks of things. Get them used to it, a little at a time.

Most mac and cheeses will require you to make a roux, but I don't like the idea of putting flour on top of flour, so I just melt the cheeses on the pasta and add enough whole milk to make it creamy. It's really simple, simple enough that it definitely rivals a boxed mac in ease. Just use whatever cheeses you have on hand --mozzarella, cheddar and garlic goat are a few of our favorites.

1/2 lb. whole wheat chiocciole

6 oz. cheeses (cheddar, mozzarella, provolone, goat)

whole milk

2 cups baby spinach leaves

Cook pasta as instructed. Drain and toss with shredded cheese. Pour in the milk a little at a time, until the desired consistency is reached. Throw in spinach leaves, and heat until they just start to wilt.

serves 4.

for babies 10 months and older : puree the cooked chiocciole with a little breast milk and wilted spinach.

12 months and older : serve as is.

apple ginger kale juice

2010-07-15T18:57:00.020-05:00

I contemplated saving this post for next week, but I just couldn't do it. It's too good, and I figure everyone could use a refreshing drink right about now.

My older brother, Michael has been coming over for lunch lately. We have a lot of the same ideas on life and strange taste in food, so we sit and enjoy good conversation over a bowl of millet, black beans and avocado with a side of scrambled eggs (yes, really). One day last week, he showed up for lunch with a cup of this apple kale ginger juice he'd been raving about. I hadn't juiced that combination before, so I was excited to try it. The spicy ginger with the sweet apple is so, so good. And the kale? You (and your babes) won't taste it at all.

Andreas has been under the weather the last couple of days, so I've forced fruits, vegetables and juiced combinations of both down his throat, to get him well. This is the first time in nearly three years that he's been really sick, so I totally panicked. He is always full of life and energetic - it was incredibly sad to see him otherwise. This morning, I made him this juice and he almost immediately started running around, as per usual. That, my friend, is the power of greens (okay, maybe he was already on the tail end of the sickness, but still!)

A little goes a long way with this stuff, so if you're juicing it for your babes, I'd only give them about 4 oz. or so.

5 granny smith apples
5 kale leaves
1-2 inches of ginger root

Place all ingredients in a juice extractor or Vita-Mix, juice/blend and enjoy!

serves 4

for babies 12 months and older: dilute by 50% with water and serve!

raw key lime cookies

2010-07-15T12:55:00.009-05:00

In the summer, my body naturally transitions to a mostly raw food diet. When it's unbearably hot outside, the last thing I want is a heavy dessert or hearty cooked meal. I'd rather eat a piece of fruit or make a huge salad. Don't get me wrong - I definitely crave a little something sweet now and then, so that's when I get out my food processor and whip up a raw dessert.

The inspiration for these cookies came from this raw food bar I love. It's just made with cashews, dates, coconut and lime juice. Really tasty. So, rather than paying $1.75 for each tiny bar, I came up with my own version - a cookie instead.

I just ground up some cashews and pistachios, threw in some lime juice and zest. I wanted the light green color of the pistachios to stand out, so instead of dates, I used blue agave nectar. I'm telling you, the combination of the sweet cashews and pistachios with the tart lime is fabulous. Roll that baby in some coconut and it's pretty much heaven!

1 cup cashews
1/4 cup pistachios
zest of 1 key lime*
juice of 3 key limes*
2 tablespoons raw agave nectar
very small pinch of sea salt
raw shredded coconut

Place the cashews, pistachios, sea salt and lime zest in the bowl of a food processor. Pulse until it resembles a coarse meal (about a minute or so). Slowly add in the lime juice and agave nectar, a little at a time until it forms a dough (you may want to add a little more or a little less depending on the consistency you prefer).

Shape them into little walnut sized balls and flatten them with your fingers. Roll them in shredded or eat them bare (great either way!) Refrigerate for an hour or so before serving.

makes about 8 little cookies.

*be sure to use Key limes, as Persian limes are considerably larger and will yield too much juice and zest for this recipe.

for babies 12 months and older

millet falafel with tzatziki

2010-07-08T15:16:00.009-05:00

I don't know about you, but I love falafel. They're little Middle Eastern chickpea fritters which have a special place in my heart...and my stomach. We rarely eat out, but when we do, I love going to this little Greek place that makes the best you've ever tasted. I've been dreaming of a twist on them with millet and decided to whip up a batch this morning, with great success.

They're generally made with chickpea flour, but I ground up whole cooked chickpeas instead. To the millet and chickpeas, I added a little garlic, lemon juice, cumin and parsley. Instead of frying them, I used my enamel covered cast iron skillet, so I didn't even need to add oil. If you don't own one, a well seasoned cast iron skillet will work well, too.

Let's just talk about the nutritional value of these babies for a second. Not only are chickpeas a great source of protein, but folic acid as well. Millet happens to be rich in iron. Both are crucial for women in their childbearing years, which makes these an excellent food for pregnant mothers and growing babes alike.

I also made some tzatziki, since we have several cucumbers from out garden begging to be eaten. For that, I just mixed a little greek yogurt with a cucumber, garlic, lemon juice and a little olive oil. Super simple.

1 1/4 cups cooked millet
15 oz. chickpeas, drained and rinsed
1 cup carrot, chopped
3 cloves garlic
2 tablespoons flat leaf parsley, chopped
1 teaspoon ground cumin
juice of one lemon
1 egg
sea salt

Begin by chopping the carrot and parsley. In the bowl of a food processor, add the millet and chickpeas. Pulse for a minute or so. Add in the carrot, garlic and parsley. Pulse for another minute, until everything is well incorporated. Add the lemon juice, cumin, egg and about 3/4 teaspoon of sea salt. Pulse a couple more times. Cover the mixture and refrigerate for an hour.

Heat a cast iron skillet to medium-low heat. Form mixture into patties about 2 inches in diameter and cook for 5 minutes on each side. Transfer them to a piece of parchment paper and let them cool for at least 5 minutes before serving.

for the tzatziki:

1 cup greek yogurt
1 small cucumber (or about 1/2 of a large one)
juice of 1 lemon
3 cloves garlic
3/4 teaspoon sea salt

Throw all of the ingredients in the bowl of a food processor and pulse for a minute or so.

Serve on a bed of baby lettuce, in whole grain pitas or by themselves --drizzled with tzatziki.

makes about 15 falafel and 1 1/2 cups of tzatziki

for babies 9 months and older: puree a little millet with garbanzo beans and add a dollop of whole milk yogurt in.
12 months and older: enjoy as is

peanut butter cookies

2010-07-04T03:22:00.007-05:00

These cookies are another good example of my philosophy on sweets, which you are probably well aware of by now. In case you aren't, it's pretty simple and goes a little something like this--When you're craving a sweet treat, opt for something similar, yet more nutritionally substantial. By substantial, I mean not just a bunch of white flour and sugar. Something with real substance and nutrients to make you feel satisfied, not sick.

These cookies definitely fit that bill. They're made with ground almonds, peanut butter and sweetened only with dates. I know that doesn't exactly sound like a cookie, and they're really not, but they do taste a whole lot like a peanut butter cookie. You'll be surprised how naturally sweet and delicious they are. I can't even tell you how delicious. I love a good peanut butter cookie and these totally satisfied my craving for one. Not to mention the fact that my little taste tester went crazy for them. Good thing it's a "cookie" I can feel good about him eating.

The recipe will make quite a few, so I've been keeping them in the refrigerator for us to snack on all week. And snack, we have.

1 cup raw or dry roasted almonds
1 cup pitted medjool dates
1/2 cup natural peanut butter
1 1/2 teaspoons alcohol free vanilla extract

Place the almonds in the bowl of a food processor and pulse until it resembles a coarse meal. Add the dates, peanut butter and vanilla. If your almonds and peanut butter are unsalted, I'd add about 1/4 teaspoon of sea salt in as well. Pulse for a couple minutes until it forms a dough. You may need to add a couple more tablespoons of peanut butter. Shape into little walnut sized balls and place each ball on a piece of parchment paper. Press down with a fork to make the characteristic peanut butter cookie markings (as shown).

Makes about 20 little "cookies".

for babies between 12 and 24 months, just substitute the peanut butter for almond butter and you're good to go!

strawberry bread

2010-06-21T15:53:00.009-05:00

June marks the end of strawberry season and the beginning of unbearably hot days, so I thought this recipe would be the perfect way to bid farewell to baking for a few months. I won't be using my oven much this summer because it produces an insane amount of heat (it's a 1920's Chambers), and I'd prefer to avoid an insanely high electric bill. I fired it up this morning, just to bake this bread, and I was literally soaked in sweat by the time it was done. Not fun.

It was worth it, though. The bread was delicious, so I had to share the recipe.

Most fruit breads have a ridiculous amount of sugar in them --we're talking 1-2 cups. So, when I set out to make strawberry bread, I knew that was the main obstacle. I needed it to be sweet, but not overly so, and I wanted to use agave nectar instead of sugar. I ended up totally winging it. I put all the ingredients together, stuck the bread in the oven, and waited (sweating, of course).

I was really pleased with the way it turned out. It's moist, a little sweet and the strawberries make it nice and tart. I think it's perfect for summer cook outs. It would be great with any number of summer fruits--peaches, nectarines, blackberries, cherries, whatever. The options are endless. I thought it would be really cute to make a 4th of July version with strawberries and blueberries!

1 cup stoneground whole wheat flour
1 cup unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 cup plain greek yogurt
1/2 cup sunflower oil
1/2 cup agave nectar (light or dark)
3 eggs, beaten
1 teaspoon pure vanilla extract
2 cups strawberries, chopped

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf pan. Begin by mixing the dry ingredients. Next, combine the yogurt, sunflower oil, agave, eggs and vanilla. Gently fold the wet ingredients into the dry (make sure that you don't over mix it). Fold in the chopped strawberries. Pour into prepared loaf pan and bake at 350 degrees for 45-50 minutes (be sure to check it often).

For babies 12 months and older.

flourless chocolate chip cookies

2010-06-15T16:18:00.020-05:00

It's only been twelve days since Lucía was born, but I have already forgotten life before her. It seems as though she's been a part of our family forever, and although I never felt that something was missing, she was the missing piece. We're now complete.

I have strictly rested the last twelve days, but this morning I decided that I couldn't be away from my stove any longer. I had to bake something. These cookies, to be exact. Lucía was cozy in her Ergobaby carrier, Andreas read a book on the kitchen floor and I baked to my heart's content.

This recipe has an interesting story behind it. A couple days before I went into labor with Lucía, a friend of mine wanted me to taste a cookie that someone baked for her. She's a celiac, so when someone bakes for her, it's a real treat. They were cranberry, walnut and dark chocolate - made with almond flour. So delicious! I knew I had to experiment with them myself. When I woke up Thursday morning with contractions 5 minutes apart, I decided to do just that. My midwife needed something to snack on during my labor, after all (she's gluten-free). So, there I was, in the early stages of labor and baking. Typical.

Her friend's recipe called for almond flour, but I didn't have any on hand, so I just ground up almonds in the food processor until they resembled flour. It ended up a little more coarse than almond flour typically is, so I decided to add 1/2 cup ground flaxseed in. I then reduced the oil by half and omitted the walnuts and cranberries. I was aiming for a classic chocolate chip cookie, and I think I hit it right on the money. Actually, I know I did. So, forget about those overly sweet and buttery cookies you once loved. When you're craving those, these will do the trick.

8 oz. dry roasted or raw almonds
1/2 cup ground flaxseeds
1/2 teaspoon sea salt
1/2 teaspoon non-aluminum baking powder
1/2 cup agave nectar
1/4 cup sunflower oil
1 tablespoon pure vanilla extract
3.5 oz. dark chocolate (72-85 %), chopped or carob chips

Preheat oven to 350 degrees. Begin by placing the almonds in the bowl of a food processor. Process for a couple minutes, until it resembles a course meal. Remove from bowl and mix with remaining ingredients. Shape dough into balls about an inch in diameter. Bake for 10 minutes, checking frequently (they should be lightly golden brown).

yields 14 cookies.

Babies 12 months and older: Sub carob chips for the chocolate.

Announcing : Lucía Giada

2010-06-11T04:40:00.014-05:00

Lucía Giada - June 3rd, 2010 at 9:15 pm. 7 lbs. 6 oz. and 19 inches long

Pronounced (loo-see-uh), meaning "light" in Spanish. She is named after my maternal grandmother, Lucínda.

On June 3rd at 9:15 pm, our sweet girl entered this world, in the most beautiful way. She was born at home, with the help of my wonderful midwife, Yvonne. Yvonne also attended Andreas' birth, and I can't help but feel a deep, deep gratitude toward the woman who has now guided me through the birth of both my children. I wouldn't have wanted anyone else there with me.

Contractions started that morning, but active labor didn't begin until around 4 pm. The next five hours were spent walking around our house, breathing through each wave. It was an incredibly peaceful way to bring her into this world, surrounded by the people that love her the most. I don't want to divulge too much, as I'm still processing the whole thing, but I can say that I am forever changed and in awe of what my body is capable of.

My incredible mother has insisted that I not do anything but nurse Lucía for two weeks, so she and my grandmother have been here every single day. Cooking wonderful meals for me, cleaning my house, or running to the farmers market, so that I have the best local produce to eat. I can't even begin to express the appreciation I feel towards my mother, and I don't think I'll ever be able to. I can only hope that I am half the mother to my sweet little Lucía.

I should be back to blogging within a couple weeks, but I can't promise anything. Lucía hasn't left my arms since she arrived, and I intend to keep it that way.

love,

M-J

millet breakfast cereal

2010-05-28T11:02:00.004-05:00

I have a lot of people ask me which gluten-free grains I use the most and millet is right up there with brown rice. There are a couple reasons for this. It's a good source of iron and magnesium - both super important for growing babies and childbearing mamas. It's also a minimally processed whole grain, yet cooks fairly quick. I eat it in salads, by itself, or on the sweeter side, like this breakfast cereal.

Not everyone is crazy about the texture of oatmeal, and for those who aren't, this millet cereal is a great alternative. I cook it in water with a little bit of apple juice (to sweeten it) and cinnamon. I use pure pressed apple juice, because it has a lot more flavor than other apple juices. It's sort of like apple cider, so if you can't find it, just use that.

I like to top the finished cereal with fresh fruit and nuts, but you can add anything you like.

3/4 cup whole millet
water
pure pressed apple juice
cinnamon

Begin by bringing 1 1/2 cups of water and 1/2 cup of apple juice up to a boil in a saucepan. In a separate pan, add about a teaspoon of oil and the millet. Toast the millet for a couple minutes, until it's barely golden. Add the boiling liquid and 1/4 teaspoon ground cinnamon to the millet, stir, and turn down to low heat. Simmer for 18 minutes (be sure to keep an eye on it, in case all of the liquid evaporates). After 18 minutes, take off the lid and cook another 12 minutes. You'll need to slowly add more water as the water evaporates (just like with risotto). After it resembles a porridge, take it off the heat and stir in a pinch of sea salt. Serve immediately with fresh fruit.

serves 4.

Babies 6 months and older: Cook according to instructions, omitting cinnamon. Puree with a little breast milk or water.
8 months and older: Enjoy as is.

lentil walnut burgers

2010-05-26T11:21:00.021-05:00

I'm six days from my due date and finding myself with an insatiable appetite. The same thing happened before I gave birth to my son. My body knows it's about to do the hardest thing it's ever done - again. They say that natural birth expends about the same number of calories as running a marathon, and I believe it. To prepare for this, I've been loading up on even more high protein and nutrient dense foods, like these lentil burgers.

Lentils are one of my favorite foods - ever. If this says anything, one of my brothers has even nicknamed me "lentils and rice". Not kidding. Before my pregnant and breastfeeding days, I'd been known to live off the two. They're just so delicious and packed with protein. A must for any vegetarian, and especially little vegetarians. Listen up mamas--you'd be surprised what your children will eat, if you only give them the chance. Don't be afraid to offer them more flavorful things. My son loves garlic (even raw garlic) and onion in his food, but he never would have, had I not encouraged him to try it.

These burgers are an easy way to get solid nutrition in your little ones. The lentils and rice form a complete protein, which means that they contain all nine essential amino acids. Walnuts are high in omega-3 fatty acids. Mushrooms - b vitamins. Just what you (and your growing child) need.

2 cups long grain brown rice, cooked
1 1/2 cups brown or green lentils, cooked (about a 15 oz. can)
1 egg
1/4 cup raw walnuts, chopped
1 small carrot, chopped
1/2 cup button mushrooms, chopped
1/2 cup onion, chopped
1/4 cup flat leaf parsley, chopped
1/2 teaspoon sea salt
a couple tablespoons of olive oil

In a skillet, heat about a tablespoon of olive oil. Add the walnuts, carrot, mushrooms, parsley, onion and sea salt. Sauté for about 5 minutes. Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if you're using canned), 1 cup of brown rice and egg. Transfer to the bowl with the veggies and add the remaining 1 cup of brown rice. Mix well and form into patties, 1/4 cup at a time (I used a 1/4 cup measuring cup). Heat a skillet to medium low heat and add a tablespoons of olive oil. Cook the patties, about 5 at a time, for 3-4 minutes on each side. Let them cool a little before serving.

makes 11 lentil walnut burgers.

I serve them to my son on their own, but feel free to top them with your child's favorite condiment, if necessary. For adults, I serve them on a sprouted grain bun with lots of toppings (lettuce, avocado, tomato, etc.)

Babies 6 months and older: Reserve some carrot. Steam, then pureé with cooked brown rice.
9 months and older: Reserve some lentils and carrot. Steam carrots and pureé with cooked brown rice and lentils.
12 months and older: Serve as is.

raw key lime pies

2010-05-22T14:25:00.027-05:00

I mentioned in a recent post that I'm always trying to create more nutritious versions of my favorite desserts. Now, I know that when most people hear the words "nutritious" and "dessert" together, they don't exactly get excited. That's why I love surprising people with desserts made from real food that actually taste good. Not just good. Really, really good.

I've been plotting a raw version of key lime pie for a while now. I'm not a huge fan of most raw food, but raw desserts are a totally different story. They're much more satisfying than their cooked counterparts, because they have nutrients and enzymes to make your body happy. These little pies are definitely no exception. Walnuts are an excellent source of omega 3 fatty acids and manganese. Avocados - vitamin B 6, folate and potassium. Limes are loaded with vitamin C and are even believed to possess anti-cancer properties. What's not to love about something that tastes just as good as it is for you?!

Friday afternoon, my food processor and I got to work. I decided to make baby pies in tartlet pans. So glad I did, because each pie is just the right amount for one person. That's one thing about raw desserts - a little goes a long way. They were so quick to put together and once I tasted the finished product, I was more than pleased. They're a the perfect balance of tart and sweet. Way better than traditional key lime pie. I'm in love with these little babies!

If you don't own tartlet pans, you can even press the crust into a custard cup or little glass. The filling can also be eaten alone as a pudding!

for the filling:
3/4 cup ripe avocado, chopped (about 1-2 avocados)
4 tablespoons fresh key lime juice
1/4 cup raw honey or light agave nectar (for vegan option)
2-3 teaspoons ground flaxseed (depending on how thick you want the filling)

for the crust:
1 1/2 cups raw shredded coconut
3/4 cup raw walnuts
1/2 cup deglet noor dates, chopped
1/4 teaspoon sea salt

Lightly grease 5 tartlet pans. Begin by making the crust. Place the coconut and walnuts in the bowl of a food processor. Process until it resembles a course meal. Add the dates and sea salt. Process until it holds together when pressed between two fingers, about another minute or so.

Remove from bowl of food processor and divide evenly between the 5 mini tart pans. Press up the sides - make sure that they are well covered.

Rinse and dry bowl of the food processor. To make the filling, process the avocado, honey or agave, lime juice and flaxseeds until smooth. Divide the filling between the tart pans.

Place in the freezer for at least 3 hours and remove 20 minutes before serving (so that they can come to room temperature).

serves 5.

adapted from here.

Babies 6 months and older: Reserve some chopped avocado and mash.
12 months and older: Enjoy as is. (my son loved them!)

roasted tomato and goat cheese pizza

2010-05-20T11:52:00.010-05:00

As soon as I said my posting would slow down, I got an itch to post. I really can't stay away from this blog for very long! Especially not when it's to share something like this pizza.

I've been making our pizzas on flatbread-ish spelt crusts for several years now. It's a lot simpler than traditional pizza crust because you don't have to mess with yeast, which means no rising time. It's also crispier than most crusts, which I love. You can top it with whatever you like.

The roasted tomatoes I use on this one are slow roasted. Which means about 6 hours in the oven. I know that sounds labor intensive, but it's not. You just dress them up with a little olive oil and herbs, stick them in the oven and forget about them for 6 hours. Not hard at all. If that's still out of the question for you, you can quick roast them (375 for about 20-25 minutes). The flavor won't be quite the same, but it'll definitely do. Or you can even slice a fresh tomato and put it on (I told you the options were endless).

I like the mix of tangy goat cheese with mild mozzarella, but you can really use any combination of cheeses you like. If you're not a fan of goat, try adding a little feta on.

for the roasted tomatoes:
4 or 5 tomatoes on the vine
4 cloves garlic, minced
sea salt
oregano, parsley, basil, rosemary
extra virgin olive oil

Preheat oven to 275 degrees. Cut the tomatoes in half. Give them a little squeeze to loosen up the juices. Top with minced garlic, fresh or dried herbs, sea salt and a drizzle of olive oil. Place them in the oven and let them roast for 6 hours. Remove and let cool before adding to pastas, pizzas or just about anything. Store in the fridge for up to a week.

for the pizza:

1/2 recipe spelt pizza crust (click for recipe)
4 small cloves garlic, minced
8 oz. fresh mozzarella
2 oz. french type goat cheese
roasted tomatoes
extra virgin olive oil

Preheat oven to 425 degrees. Prepare spelt crust as instructed by the recipe. After you do the pre baking, drizzle the crust with olive oil and spread with the minced garlic. Slice mozzarella. Divide slices evenly over crust. Place roasted tomatoes on top and crumble the goat cheese over all. Place in the oven for another 5 (or so) minutes to melt the cheeses.

serves 4.

Babies 10 months and older: Reserve a roasted tomato and puree with brown rice and a little vegetable stock.
12 months and older: Enjoy as is.

summer borscht

2010-05-19T16:05:00.013-05:00

So, I've been getting lots of new comments from you all, and let me tell you - I absolutely love it. Thank you so much to every single one of you that is reading the blog and trying my recipes. It makes me so happy to read your comments. I am now 38 weeks pregnant, so my posting may slow down a bit for a while. By a bit, I mean that I plan to post once a week for the next couple of months. I promise that I won't stop posting altogether. I love this little blog way too much to let that happen.

I'm also going to begin something new, which has always been part of my vision for the blog. My passion is for nourishing food that the whole family can eat. That means babies, older children and parents alike. So, each recipe will now include a serving suggestion for babies and toddlers.

Now, let's talk about this soup. In case you don't know what borscht is, it's an Eastern European beetroot soup. My father's parents happen to be from Ukraine (grandfather) and Romania(grandmother), so it's sort of in my blood to love it. And I do. This is a little different than a traditional borscht, though. No cabbage and it's served chilled rather than hot. If you're already fond of beets, you'll absolutely love it. Even if you're not, don't run from this recipe just yet. If you like dill pickles, you'll like this soup. It's sweet, a little bit acidic and super flavorful.

Most summer borscht recipes call for 2 full cups of sour cream. TWO FULL CUPS. I definitely didn't want to use that much, so I put 1 cup of plain yogurt and 1/2 cup of sour cream in. Much better. I wanted to keep it really simple, so I left out the traditional cucumbers and scallions. Feel free to add them in if you like (about 2 cups diced cucumber and 1/2 cup scallions).

If you're wondering whether or not my son ate it - he most certainly did. He even asked for seconds. He's a little beet lover in the making.

5 medium beets, greens removed
1 1/2 cups vegetable stock (homemade recommended)
1 cup plain yogurt
1/2 cup sour cream
2 tablespoons fresh dill, chopped
1 tablespoon raw honey
juice of 1/2 lemon
2 tablespoons red wine or apple cider vinegar
salt to taste

Begin by washing the beets. Place the beets in large pot of boiling, salted water. Cook until tender, about 30-40 minutes. Once tender, remove from the cooking liquid and let cool. Reserve 1 1/2 cups of the cooking liquid and discard the rest (or freeze for another soup). Peel the cooled beets with a small pairing knife or your fingers. Dice them fairly small and set aside. In a large bowl, whisk together the vegetable stock, beet cooking liquid, yogurt, sour cream, honey, lemon juice and apple cider vinegar. Add chopped dill and diced beets. Salt to taste.

Chill for at least 4 hours, up to overnight. It'll taste even better the longer it sits. Serve with a little more fresh dill on top.

Serves 4-6.

Babies 8 months and older: reserve 1/4 cup of the cooked beets and puree with a little vegetable stock and/or plain yogurt
12 months and older: Try pureeing the whole soup and omitting the fresh dill on top.

banana cupcakes

2010-05-10T16:05:00.027-05:00

If I've learned anything in the time that I've been interested in food and how our bodies work, it's that they're very easily tricked. Let me explain.

Sometimes, I'm just craving a certain something. That something is usually sweet. When this happens, instead of heeding my craving or eating nothing at all, I make something similar, yet more nutritionally substantial. I end up feeling satisfied, not sick. It works every time. These cupcakes are a perfect example. They aren't what you'd normally consider a cupcake. And the icing isn't really icing. But, if you're craving a cupcake, I promise it'll totally satisfy that craving. Instead of being empty calories, this one's loaded with good stuff. Fiber. Protein. Nutrients. Your body will thank you.

I love bananas, but carrot would work well, too. Recipe for that coming soon. Oh, and If you don't want to make the "icing", just sprinkle a little turbinado on top of the cupcakes before you bake them.

for the cupcakes:

3 1/4 cups rolled oats
1/2 cup fine grain natural sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 ripe bananas, mashed
1/2 cup plain yogurt
1/2 cup buttermilk (or regular whole milk)
1/4 cup sunflower oil
1 egg
1 teaspoon vanilla extract

for the maple cream cheese icing:

16 oz. cream cheese
2 tablespoons pure maple syrup

Preheat oven to 400 degrees. Line a muffin pan with baking cups. To make the cupcakes, start by placing 2 cups of the rolled oats in a food processor. Process for a few minutes (until it resembles oat flour). In a mixing bowl, combine the processed oats, remaining 1 1/4 cups rolled oats, turbinado, baking powder, baking soda, sea salt and cinnamon. Mix well. In a separate bowl, combine the mashed bananas, yogurt, buttermilk, sunflower oil, egg and vanilla. Slowly fold the wet ingredients into the dry, being careful not to over mix. Let the batter sit for at least 15 minutes.

Scoop, by the 1/4 cupful into baking cups. Bake at 400 for 12-15 minutes.

To make the maple cream cheese, whip 16 oz. of plain cream cheese with 2 tablespoons of pure maple syrup. Add more according to taste.

Spread a tablespoon of icing on each cooled cupcake.

Makes 14 cupcakes.

Babies 6 months and older: Reserve a little mashed banana. Sprinkle with a tiny bit of cinnamon and serve.
Babies 8 months and older: Reserve a little mashed banana and mix with plain yogurt and cinnamon.
12 months and older: enjoy as is!

avocado smoothie

2010-05-10T13:18:00.016-05:00

Oh, the avocado. Buttery, sweet - a little salty. Perfect. I eat a ton of them, especially while I'm pregnant. My midwives recommend eating 1-2 per day. Which isn't a problem for me. At all. I'll usually just sprinkle a little salt on top and eat them whole. But, after toying around with the idea of putting one in a smoothie for a long time, I finally did it. I realize that it sounds a little strange. It's not. It's straight up delicious - I promise. Instead of being a pronounced flavor, the avocado just sits in the background, giving it a wonderfully creamy texture. Oh, and it's pretty nutritious, too. Good fat from the avocados and yogurt, plus avocados and bananas are both super rich in potassium.

My two year old son went crazy for it, so I was thinking it would be perfect for babies 9 months +. The consistency is really similar to most homemade baby food and can easily be eaten with a spoon.

1 ripe avocado
1/2 banana
1 kiwi
1 cup plain yogurt
1 tablespoon agave nectar

Put all the ingredients in the pitcher of a blender (or Vita Mix) and blend well.

serves 2.

tofu tacos

2010-05-05T22:29:00.014-05:00

Fact : the average person is afraid of tofu. And I completely understand (I really do). If you happen to be one of those people, I urge you to give it a chance now. Once you do, you'll be pleasantly surprised. Take it from someone who's served it to just about everyone she knows. Which includes some pretty discriminating palates. And grown men.

It's actually really simple to prepare. You can flavor it any way you like. Mexican, Asian, Greek, Indian, whatever. It doesn't have much of its own flavor, so it'll absorb whatever you put on it. For most dishes, I prefer to use extra firm tofu. It seems to hold up better to broiling and baking. Which, speaking of, are my two favorite cooking methods when it comes to the stuff. For these tacos, I just cut it into really tiny cubes, toss it with some spices and broil it. It'll crisp up nicely and stay together well. Then, I stuff it in a corn tortilla, top it with red onion, cilantro and a little (or huge) dollop of avocado cream. Super simple and yummy. Your mouth will be too busy loving you to think about meat.

1/2 lb. extra firm tofu
ground cumin seed
ground cayenne pepper
2 cloves garlic, minced
sea salt
juice of 1/2 a lime
extra virgin olive oil
4 corn tortillas
red onion, for topping
fresh cilantro, for topping
avocado cream, for topping

Pat tofu dry with a paper towel. Cut into tiny cubes (as shown). Toss with a couple dashes each of cumin and cayenne, garlic, a generous sprinkle of sea salt, lime juice and a little olive oil. Make sure that the tofu is coated evenly. Broil for 10-15 minutes, or until the tofu is golden brown. Remove from heat. Warm corn tortillas using a comal or cast iron skillet, until pliable ( 30 seconds or so on each side). Fill with tofu and top with diced red onion, cilantro and a dollop of avocado cream (if desired).

Makes about 4 tacos. Serves 2.

Oh, and I almost forgot - Happy Cinco de Mayo and 28th birthday to friend (and fellow blogger) Kathleen!

avocado cream

2010-05-05T17:31:00.007-05:00

The sauce you see above may very well be the most addicting substance on the planet. Not. Even. Kidding. My mother has made it for as long as I can remember and it's probably her most wanted recipe. Like everything she cooks, it's really simple. Only a few ingredients. But, those few ingredients work so well together. We usually eat it on tacos or flautas, but it's also delicious on a ton of other things. I've even used it as salad dressing.

And it's definitely a sauce you can feel good about eating. Avocados - yogurt - garlic - lemon juice. All nutritional powerhouses. Good thing, because I've been known to drink the stuff.

1 cup plain, whole milk yogurt
1 cup whole milk sour cream
1 avocado
2 cloves garlic (or 3, if you really like garlic)
juice of 1 lemon
sea salt

Place all the ingredients in the pitcher of a blender (or a food processor) and blend well. Salt to taste (about a 1/4 teaspoon or so).

Serve on tacos, flautas, or whatever you can think up.

Makes about 2 cups of sauce.

yogurt panna cotta

2010-04-27T10:02:00.011-05:00

Sunday afternoon, Toby and I went to pick up a couple of necessities at the store. But, because I can't go anywhere without doing so, I left with a little something to use in the kitchen. These glass custard cups - perfect size and shape for panna cotta. Panna cotta (italian for cooked cream) is probably the only dessert on the planet I've never made. Always wanted to, just never have.

Until yesterday, that is.

The plan was to make it with yogurt or milk instead of cream. Since I don't normally cook with or keep cream on hand. I just wasn't sure if it would work. After doing some googling, I found out that plenty of people used yogurt for panna cotta, but they added quite a bit of cream as well. I wasn't going to do that. I intended for it to be much lighter. So, I ended up settling on a mixture of yogurt, buttermilk, a little maple syrup and vanilla.

What happened when I put that stuff together was fantastic. One of the best desserts I've ever made - light or not. And it's very, very simple to make.

1 1/2 cups whole milk yogurt
1/2 cup whole milk
1/4 cup pure maple syrup
1 1/4 tsp. gelatin or agar agar
2 tbsp. water
fresh strawberries

In a small cup, combine the gelatin and 2 tablespoons of water. Let it sit a minute or so, until it puffs up. In a saucepan, gently heat the milk. Stir in the gelatin mixture and remove from heat immediately. Whisk in the maple syrup and yogurt. Make sure that it's well incorporated. Pour into four 6 oz. glass custard cups and refrigerate for at least 4 hours. To invert onto a plate, simply loosen the sides a little with a knife and run warm water over the outside of the custard cup. Top with fresh strawberries and drizzle with a little more maple syrup.

serves 4.

tofu with purple cabbage and asparagus

2010-04-26T15:05:00.015-05:00

Over the weekend, my mother gave me this pretty vintage CorningWare dish. It was one of her own wedding gifts from the 60's. I love it - and I'm so excited about all of its serving possibilities (oven to table and I can even broil on it). So, I immediately started plotting the first meal I'd serve on it. A tofu and purple cabbage I'd seen over at Honest Fare came to mind.

I think purple (or red) cabbage is one of the most neglected vegetables. It rarely appears on the dinner table aside from the occasional cole slaw. And I think it should. Not only is it pretty to look at, it's apparently loaded with phytonutrients. They say it can help eliminate free radical stress on the body - especially in the brain. Red cabbages even more so than green. So yeah, better start eating the stuff now.

I can't emphasize enough how wonderful and simple this dish is. I just dress the veggies and tofu with a little honey, tamari and cayenne pepper. Then I cook them so that they're still nice and crisp. Toss it all with soba noodles and you have a pretty and tasty meal.

1/4 lb. extra firm tofu, cubed
1 1/2 cups purple cabbage, thinly sliced
1/2 medium onion, thinly sliced

5 or 6 asparagus, cut into 2 inch long pieces
1 tablespoon tamari (wheat free soy sauce)
1 teaspoon raw honey (optional)
a couple dashes of cayenne pepper
cooked soba (buckwheat) noodles

Preheat your oven to 350 degrees. Toss all the ingredients together in a bowl, then spread on a baking sheet or dish. Bake at 350 for 15 minutes. Remove from oven and toss with cooked soba noodles and a little more tamari, if desired.

serves 2.

simple tomato sauce

2010-04-22T18:51:00.023-05:00

Toby and I just planted a couple different varieties of tomatoes in our garden and I'm so anxious to see them grow. I keep dreaming about having hundreds of tomatoes at my disposal this summer. Right in my own backyard. But, for now, the farmers at our market grow good tomatoes. Every week, I go and select which beauties I'll take home with me. Which consists of manhandling every last one. Yes, I'm that person. But, I can't buy a tomato without really getting a feel of it. The colors range from red to orange, yellow to green. Each color yielding a slightly different flavor. Which makes for a really well rounded sauce.

From fresh tomatoes. And canned. Unlike most tomato sauces, this one won't be overwhelmingly tomato-ey. Because, I'm not really fond of those types of sauces. Or putting tomato paste in my sauce. So, the key here is to use tomatoes in juice. Read the label - make sure that you don't see tomato paste anywhere. Diced and whole both work well. I also prefer to buy them without salt, so that I can add my own.

I really love the flavor of this sauce - I've been seriously craving it the last couple months of my pregnancy. The tomatoes with the sweet onions, garlic and herbs is just too good.

3 medium sized fresh tomatoes

1 28 oz. can whole, peeled or diced tomatoes in tomato juice

1 medium onion
3 cloves garlic
a little fresh oregano or basil (or both), stems removed
extra virgin olive oil
sea salt

Dice the onions and mince garlic. Cut tomatoes into quarters. Heat a saucepan or dutch oven to medium heat. Add a couple tablespoons of olive oil, fresh tomatoes, canned tomatoes, onion and garlic. Throw in the fresh herbs and about 1/4 teaspoon of sea salt. Simmer for 30 minutes, or until the tomatoes have burst and the veggies are tender. If you like things spicy, add some red pepper flakes at this point. Puree it in a blender or food processor (I puree about half of mine and leave the other half chunky).

Toss with 1/2 pound of whole wheat pasta and top with grated parmesan.

serves 4-6

Oh, and it's really delicious with a little goat cheese stirred in at the end. Mmm!

spelt pancakes

2010-04-22T10:27:00.024-05:00

Confession: I used to make terrible pancakes.

It's true. For the first three years of our marriage, Toby suffered through more than his fair share of mediocre pancakes. Buckwheat, spelt, wheat, white, none of them good. I'm not exactly sure when, but sometime in the last year, my pancakes greatly improved. Practice makes perfect, I suppose.

So, this recipe is the result of many a Sunday morning in my little kitchen, experimenting. I'm proud to call it my own, and happy to share it with you. It calls for spelt flour, which has less gluten than whole wheat flour and yields a lighter, more fluffy pancake. If you can't find spelt flour, whole wheat pastry flour is a good substitution.

1 -1/2 cups whole grain spelt flour
1 tablespoon baking powder
3/4 teaspoon sea salt
3 eggs, beaten
1 -3/4 cups buttermilk
2 tablespoons agave nectar
1/4 cup sunflower oil

Begin by mixing the dry ingredients: flour, baking powder and salt. In a glass measuring cup, mix together the buttermilk, eggs, oil and agave. Fold the buttermilk mixture into the dry ingredients, being careful not to over mix. Do not overmix (the batter may still have a few small lumps).

Let it sit for 10 minutes.

Heat a well seasoned cast iron skillet or griddle to medium-low heat. Place 1/2 cup of batter onto the skillet and spread into a 6 inch diameter. Cook until bubbles begin to form on the top and the edges are cooked, about 1-2 minutes. Flip. Cook about 1 minute on the latter side. Repeat for the remaining batter.

yields 8-10 pancakes

lemon and yogurt sauce

2010-04-21T15:45:00.018-05:00

We go through lemons like water. That's really not an exaggeration. I think I bought 15 this week. You heard me - fifteen. They make their way into so many of my dishes. What's not to love about them? They're full of antioxidants, tart and refreshing. If I could recommend one thing to always keep on hand, it's a fresh lemon. Squeeze that baby into just about anything - it'll make it exponentially better.

This sauce just sort of happened. I know, I know, yogurt on pasta?! I promise that I haven't gone crazy. It does sound sort of strange, but it's wonderful. I can't quite put my finger on what's so great about it. There are no special ingredients - it's made from things that you'd typically have in your fridge. It's just different. And addicting. And you really need to try it.

1 cup plain, whole milk yogurt
1 lemon
1 clove garlic (or two small)
1/4 cup loosely packed flat parsley leaves
extra virgin olive oil
sea salt
pecorino romano or parmesan

Zest the lemon. Place the yogurt, lemon zest, lemon juice, garlic, flat leaf parsley and a couple tablespoons of olive oil into the pitcher of a blender. Blend well. Salt to taste (about 1/4 teaspoon or so). Toss with 1/2 lb. brown rice or whole wheat pasta (I recommend linguine or spaghetti) and a little grated pecorino romano or parmesan.

serves 4.

P.S. I have yet to put it on anything but pasta, but I think it's going to be fabulous on fish. Or tofu. Or brown rice. I'll let you know.

strawberry apple juice

2010-04-21T12:53:00.008-05:00

My juicer is front and center in the kitchen these days. We can't get enough juice. My husband begs for it, so yesterday, when he picked me up for an appointment with our midwife, I had a jar of this waiting for him. He was more than delighted. Strawberry and apple - such a delicious combination. I don't know that I've ever seen it before, but when good strawberries are $1.50 a pound, they start showing up in all sorts of things around here. It's true. I just can't help myself when they're in season. And I figure that you guys are going crazy with them, too. (you better be)

If you don't have a juicer or Vita Mix, I'm really sorry for teasing you with these pretty juices.

3 medium granny smith apples
4 strawberries

Wash the apples. Cut them in half, then in quarters. Trim the top of the strawberries off. Juice both and enjoy. Add a little sparkling water if you like.

serves 2.

strawberry and rosemary sandwich

2010-04-20T14:20:00.011-05:00

While at this local gelato shop recently, my eyes met with a strawberry - rosemary sorbetto. I knew I had to try it. I'd never had the two together, but they seemed like such an obvious pairing. Although the sorbetto ended up sort of tasteless, it planted the idea for this sandwich in my head. And my, is it delicious. I love, love, love fruit with cheese. Especially strawberries. And they are very much in season.

I happened to have a loaf of my rosemary bread on hand, so that's what I used. If you don't want to bake the bread, just use ciabatta or baguette. But, I think the home baked bread really makes the sandwich.

4 slices rosemary bread (click for recipe)
2-3 strawberries
a couple ounces of white cheddar
fresh rosemary

Heat a skillet to medium heat. Pour a tiny bit of olive oil in the pan and rub it around with a paper towel. Slice the strawberries and cheese very thin (as shown). Lay on top of one slice of rosemary bread and sprinkle on a few more fresh rosemary leaves. Place the other slice on top. Cook on each side for a couple of minutes, weighing the sandwich down with another pot or panini press. Repeat for second sandwich. Slice and enjoy.

serves 2.

finding fresh eggs and the perfect fried egg

2010-04-14T11:41:00.011-05:00

We eat a lot of eggs in our house. This may surprise some of you. See, eggs sort of have a bad reputation. I happen to think they're a perfect food. Although, that wasn't always so...

Once upon a time, I was a vegan (for several years) and avoided eggs like the plague. Then, my husband introduced me to the fried egg, I did a lot of research, changed my diet, and haven't looked back since. Anyway, back to those beautiful eggs. Like I said, we love them. Especially since I started exclusively buying them from local farmers. There really is no comparison. Side note - I'm sort of a fresh freak. So, last week, when the farmer I buy them from said something like "these were just laid last night", I just about died. Last night?! Can't get any fresher than that. So, if you've never had a farm fresh egg, I suggest you do some research. There's bound to be someone in your area cranking out fresh eggs.

Did you know that the age of the egg determines how well it needs to be cooked? Most eggs in the market are totally unsafe to eat the slightest bit runny, due to the risk of salmonella. If local eggs are completely out of the question for you, I suggest you perform this simple test on any questionable eggs.

Fill a fairly deep bowl with water and carefully lower the egg into the water. A very fresh egg will immediately sink to the bottom and lie flat on its side. This is because the air cell within the egg is very small. The egg should also feel quite heavy. As the egg starts to lose its freshness and more air enters the egg, it will begin to float and stand upright. The smaller end will lie on the bottom of the bowl, whilst the broader end will point towards the surface. The egg will still be good enough to consume, however, if the egg fully floats in the water and does not touch the bottom of the bowl at all, it should be discarded, as it will most likely be bad.

On to the fried egg part of the post. When I say 'fried egg', I'm not talking about an egg floating in bacon grease or butter. If you use the right cookware, you don't have to use but a teaspoon or so of oil. I recommend an enamel coated cast iron skillet (pictured). They're the most safe cookware available and don't require you to use much fat. For your fried egg -

I have a certain way that I cook mine. I preheat your well seasoned skillet to low heat. Yes, LOW heat. On gas, that's about as small of a flame as you can get. Preheat it for about 5-7 minutes. Add a drop or so of olive oil and rub it around with a paper towel. Next, crack your fresh egg onto the pan. Let it cook for a minute or so, then cover it with the lid from another pan of similar size (pictured). I've found that this cooks the egg most evenly. Cook for 2-3 minutes. Remove the lid and unveil your perfectly cooked 'fried' egg.

Do you love eggs yet?

radish, carrot and cucumber salad

2010-04-13T10:58:00.010-05:00

I happen to love radishes. They're spicy, crisp and refreshing. Same goes for cucumbers. When I was a little girl, one of my favorite things to eat was sliced cucumbers with lemon juice, olive oil and salt. I would make my mom prepare me bowls upon bowls, and I still love them that way. So, I thought I'd take the same concept, but add radish and carrot. Just as I suspected, it turned out equally delicious. I loved it plain, but I think it would be great tossed with some baby lettuce as well.

1 bunch small radishes, greens removed
1 large carrot
1/2 of a cucumber
1 lemon
extra virgin olive oil
sea salt

Wash the veggies. Peel the carrot. Slice all three very thinly (as shown). Toss with the juice of one lemon, a generous sprinkle of sea salt and a little olive oil.

serves 4.

green lemonade

2010-04-12T10:16:00.004-05:00

Since the arrival of spring, all I've wanted is fruit. It's amazing how our bodies know when things are in season. Mine sure does. Unfortunately, our midwives don't recommend that I go to town on fruit, so I've been thinking up fruit and vegetable combinations to juice instead. I came up with an apple, chard and lemon cocktail that was excellent. Even my two year old loved it. It resembled lemonade - the sweet apples disguise the bitter greens. It was very green, though. So, I figured I would make it again, this time with no chard, for my friends/family that won't drink something that looks like the green giant's urine. It was tasty and more like classic lemonade. The perfect spring and summer drink.

3 medium granny smith apples
1 lemon

Wash the apples, then cut them in half, and then in quarters. Put them in your electric juicer. Cut the lemon. Using a citrus reamer, juice it and add to the apple juice. Add a little sparkling water, if desired.

Serves 2.

cannellini bean burgers

2010-04-08T12:22:00.013-05:00

I have always had an affinity for homemade veggie burgers. They're a lot of the things I love wrapped up in a little package that I can stick between two slices of bread and top with goodies. I've experimented with them about the same number of times as granola - a million. Black beans, green lentils, french lentils, tofu, millet, couscous, brown rice. You name it - I've put it in a burger. After a few successes and many failures, I think I finally mixed up the perfect batch.

I must warn you - these babies are not for the beginner cook. They tend to be tricky. Definitely not a thirty minute meal. But, if you're willing to devote the time and effort, the results really are wonderful.

Let's talk about the ingredients for a minute. Cannellini beans, brown rice, ground almonds, carrots, onions, spices. Most other recipes you see use bread crumbs or flour. For some reason, I don't like the idea of eating bread on bread. So, I use cooked brown rice instead. Much better. I'm really pleased with the texture and flavor. They hold together well, which is more than I can say for most veggie burgers.

So, for the recipe...

8 oz. canellini (white kidney) beans, cooked
1 cup brown rice, uncooked
1 medium onion
1 large carrot
1/3 cup raw or dry roasted almonds
1/3 cup rolled oats
1/2 tsp. ground cumin seed
1/4 tsp. cayenne pepper
3/4 tsp. sea salt
2 eggs, beaten

extra virgin olive oil

Begin by bringing 2 1/2 cups of water, 1 cup of brown rice and 1/2 tsp. sea salt up to a boil. Reduce the heat to low and simmer for 45 minutes. After the rice is done cooking, dice the onion. Using a box grater, grate the carrot (very finely). Transfer both to a large mixing bowl. In the bowl of a food processor, add the almonds and rolled oats. Process until fine. Add the cannelini beans, sea salt and 1/2 of the cooked brown rice. Pulse a few times. Transfer to the mixing bowl with the onions and carrots. Add the cumin, cayenne pepper, remaining brown rice and beaten eggs. Mix well.

Let this mixture sit for at least 15-20 minutes, so that the grains can absorb the liquid from the veggies.

Next, heat a skillet to medium-low (emphasis on the LOW) heat. Add a little bit of olive oil to the pan. Scoop about 1/4 cup of the mixture into your hands and form into a patty (the mixture will be a little runnier than most). Cook, two patties at a time, for 10-15 minutes on each side. They should look like this when they're ready to flip.

Repeat until you've got nothing left. Keep adding a little bit of olive oil to the pan, as it starts to diminish.

Makes about 8-10 veggie burgers. Serve on whole grain bread or buns, topped with whatever you like. Tomatoes, avocado, sprouts, cheese, mustard, mayo...

Leftover patties can be stored in the refrigerator for up to a couple of days and freeze really well for up to a couple of months.

Have I made you hungry yet?

whole spelt pizza crust

2010-04-01T11:38:00.018-05:00

My Mom has always made the best pizza. Every bit from scratch, the whole grain crust, sauce and toppings. When Toby and I were first married, we made it a habit of spending time with my parents on the weekends, and nearly every weekend my Mom and I would make pizza together. We still do. Sometime in the last 5 years, this yeast-free spelt crust was born. It's more of a flatbread than a traditional pizza dough, as it uses baking powder as the leavening agent rather than yeast. Which means that it's really quick to put together. It's delicious, and it also happens to be wheat-free and whole grain!

1 1/2 cups whole spelt flour
1/2 cup white spelt (or unbleached)
2 teaspoons baking powder
3/4 teaspoons sea salt
2 tablespoons olive oil
a little less than 3/4 cup warm water

Preheat oven to 425 degrees. Start by mixing the dry ingredients together. Add the olive oil. Pour in the warm water and slowly mix until it forms a very shaggy dough. Add more flour, if necessary. Knead for a few minutes,before dividing the dough in half. Roll one half onto a baking stone. Bake at 425 for about 10 minutes, or until puffed up and barely golden brown. Remove from oven and top with your veggies and cheeses. Place back in the oven for 5 minutes. Repeat for second crust.

yields crust for 2 small-ish pizzas.

lemon vinaigrette

2010-03-31T19:23:00.014-05:00

With Spring and warm weather here, I assume everyone will be eating more salad greens. So, I thought I'd share my favorite dressing. It's really simple and really good. Lemon, garlic, dijon, parsley and olive oil - that's it. Drizzle over your favorite greens.

3 lemons
1 clove garlic
1 teaspoon prepared dijon mustard
handful of fresh flat leaf parsley
1/2 cup extra virgin olive oil
about 1/4 teaspoon sea salt

Juice the lemons. In the pitcher of a blender, add the lemon juice, garlic, dijon mustard, flat leaf parsley and sea salt. Stream in about 1/2 cup (or so) of extra virgin olive oil. Blend well. You may need to add more salt according to your taste.

makes a little over a cup of dressing. store in the refrigerator, but bring to room temperature before using.

spaghetti with white beans and kale

2010-03-29T11:35:00.007-05:00

Don't love kale? Well, you just haven't had it prepared the right way. It can be pretty tough (and take you an hour to chew), but let me give you a little tip to avoid that. Buy it locally. I mean, at a farmers' market or from your local farmer. Oh, and the smaller the kale, the more tender. Those huge stalks of kale you see in the market are practically leather. Ever since I started getting it locally, even my two year old son loves it. "More kale, mama!" Now, that's what I like to hear.

So, about this dish. Super simple and delicious. You basically just cook the pasta, wilt the kale a little, throw in some garlic and white beans and you're done. Lunch (or dinner) will be ready in 15 minutes. If you aren't vegan, I think a little goat cheese would be a lovely addition.

1/2 lb. spaghetti
3 cups kale leaves (sounds like a lot, it wilts down into a small amount)
1 cup cannellini beans
2 cloves garlic, minced
juice (and zest, if desired) of 1/2 a lemon
extra virgin olive oil
sea salt

Cook pasta as instructed. Drain and set aside. Heat a skillet to medium heat and drizzle in a little olive oil. Add the kale leaves and lemon juice. Sauté for a minute and then cover for a couple more minutes. After a couple minutes, throw in the white beans and a little pinch of salt. Sauté for a minute, remove from heat and toss with cooked spaghetti. Drizzle with a generous amount of extra virgin olive oil and enjoy.

serves 4.

raw sesame halva

2010-03-26T13:47:00.014-05:00

This candy totally reminds me of my childhood. When I was a little girl, I was always my mother's grocery shopping companion, and each time she promised me a (healthy) treat. I enjoyed going to one health food store in particular, where they made their own delicious halva. Halva is a middle eastern confection that's usually made of a cooked sugar syrup and tahini. I came up with a raw version a couple of years ago. Now, I make it anytime I'm craving something sweet, but don't want to bake. It's a really simple, light dessert - perfect for spring and summer.

1 1/2 cups raw hulled sesame seeds

2 tablespoons raw honey

1 teaspoon filtered water

very small pinch of sea salt

In the bowl of a food processor fitted with the standard blade, process the sesame seeds for 5-10 minutes, until they start to clump together. Add raw honey and water. Pulse until it becomes a solid mass. Remove from food processor and shape into a 4 x 3 inch brick. Cover with plastic wrap and freeze for 1-2 hours. Cut into desired shape, drizzle with a little more raw honey and enjoy.

caramelized onion and goat cheese flatbread

2010-03-24T16:25:00.011-05:00

Savory flatbreads topped with vegetables, olives, anchovies and cheeses are common in France and Spain’s patisseries. I’ve been intrigued by them ever since I saw a pissaladiére recipe in a Williams-Sonoma cookbook way back when. They’re similar to pizza, yet different. The dough is very crusty and uses baking powder as the leavening agent (no yeast). This means that, not only are they delicious, but quick to make. I throw one together anytime I want pizza, but don’t want to mess with a yeast dough. I top this one with onion confit (caramelized onions), goat cheese and spinach.

1 recipe flatbread
1 medium yellow onion
2 cloves garlic
a couple handfuls of spinach leaves
4 oz. mozzarella cheese, shredded
4 oz. french type goat cheese
extra virgin olive oil
butter
sea salt
pinch of cane sugar

Follow directions for flatbread recipe. Cut the onion in half and then slice very thinly. Heat a skillet to medium-low heat and drizzle in a little bit of olive oil and add one tablespoon of butter. Place the onions in the pan and cook sauté. After 10 minutes, sprinkle in a little sea salt. Continue to cook - onions will begin to darken in color.

Keep cooking. Just before you think they're done, throw in about a teaspoon of sugar. Remove from the pan and add the spinach leaves to the same pan. Sauté for two minutes, until just barely wilted. Add to onion mixture and set aside. Mince garlic.

When the flatbread is done baking, spread the garlic over top, along with a tablespoon of olive oil. Top with the shredded mozzarella. Next, sprinkle on the onion/spinach mixture. Crumble goat cheese.

Put back in the oven for another 5 minutes.

serves 4.

whole wheat bread (baked in a pot)

2010-03-12T15:01:00.007-06:00

This bread is effortless. In the sense that all you do is mix the ingredients and let it rise, slowly, over a long period of time. 18 hours, to be exact. I know, I know, any bread that requires 18 hours doesn't really sound easy. But, it is. If you've previously stayed away from baking bread because the idea of kneading it for hours turned you off - this, my friend, is your kind of recipe.

Let's just talk about the results for a second. I've never tasted home baked bread like this. The exterior is incredibly crusty. Then, the middle is moist and chewy. Perfect combination. I can only compare it to the artisan breads you'll find at specialty bakeries. So, no need to spend 5-7 dollars on that tiny loaf of bread anymore. You can bake your own for about $1.50. Seriously.

It needs to be baked in an enameled cast iron pot, but I did some googling and found out that people have had great results in a cast iron skillet. I haven't tried that yet, but I suspect it will turn out just as well. If you don't own either of those, then I suggest you head to your local restaurant supply and pick one up. Just to bake this bread. It's that good. In addition to eating it plain or dipped in olive oil, I've made croutons and french toast with it. Both were awesome.

For the bread -

2 cups unbleached flour
1 cup stone ground whole wheat flour
1/4 teaspoon active dry yeast
1 1/2 teaspoons sea salt
1 1/2 cups water

In a glass mixing bowl, combine the flours, yeast and sea salt. Mix well. Pour in the water and mix until the dough forms a sticky, shaggy dough. Cover with plastic wrap or a tea towel and let rise for 18 hours. You don't have to do anything special during this time. Just let it sit.

After 18 hours, preheat your oven to 450 degrees. Next, preheat your cast iron pot or skillet for 30 minutes. Pull it out, dump the dough in and bake it, covered(if using a pot), for 30 minutes. Remove the lid and bake it another 15-30, until the crust is golden.

I suggest that you let it cool before slicing. But, you may not be able to wait.

yields one 1 1/2 pound round loaf.

my mother's beets

2010-02-26T12:30:00.008-06:00

I love beets, which probably doesn't surprise you. I'm not sure what it is about them, but they keep me coming back for more....and more. I've eaten them all sorts of ways, but this will always be my favorite. My mother's way. They're similar to a pickled beet, but much healthier - no white distilled vinegar or sugar.

2 large beets - leaves & stems removed, peeled and sliced
1 tablespoon raw honey
2 tablespoons raw apple cider vinegar
pinch of sea salt

Steam beets for 30 minutes, or until fork tender. Toss with honey, apple cider vinegar and a pinch of sea salt. Marinate overnight in the fridge or eat immediately.

serves 4.

rosemary bread (baked in a pot)

2010-02-26T11:05:00.039-06:00

My grandmother is visiting my parents right now. Yesterday, as I was pulling this bread out of the oven, she and my mom stopped by unexpectedly. Perfect timing. They came inside and informed me that the delicious smell had traveled so far as the driveway. Needless to say, they both wanted a slice. My mom had yet to taste it warm, and I was anxious to see what she'd think. My grandmother savored it for about an hour, chewing little bites at a time. In between, she'd say something nice in Spanish. As for my mom, let's just say that she kept calling me all afternoon, simply to tell me how much she loved the bread.

Everyone I've served it to has reacted the same way. I've probably made 20 loafs for friends and family in the last couple of months. TWENTY. No one can resist it.

It's one of those breads that's great to keep on hand for just about anything. Sandwiches, croutons, bread crumbs, brushed with garlic, french toast. And it's really effortless. In the sense that all you do is mix the ingredients and let it rise, slowly, over a long period of time. 18 hours, to be exact. I know, I know, any bread that requires 18 hours doesn't sound easy. But, it is. If you've previously stayed away from baking bread because the idea of kneading it for hours turned you off - this, my friend, is your kind of recipe.

Let's just talk about the results for a second. I've never baked a bread like this. The exterior is incredibly crusty. Then, the middle is moist and chewy. I can only compare it to the breads you'll find at specialty bakeries. So, no need to spend 5-7 dollars on that tiny loaf of bread anymore. You can bake your own for about $1.50.

It needs to be baked in an enameled cast iron pot (pictured), but I have seen a few other food bloggers that had great results in a plain ole cast iron skillet. I haven't tried that yet, but I suspect it will turn out just as well. I recommend a 2 1/4 - 3 quart pot with a stainless steel knob for this bread. BE SURE THAT IT HAS A STAINLESS STEEL KNOB. My sister-in-law almost blew up her dutch oven, and after doing some googling, informed me that the lids on Le Creuset dutch ovens are only oven safe up to 350 degrees. If yours doesn't have a stainless steel knob, Amazon.com has a replacement knob that's pretty reasonable.

For the bread -

3 cups unbleached flour
1/4 teaspoon active dry yeast
1 3/4 teaspoons sea salt
1 1/2 cups water
1 tablespoon fresh rosemary leaves

In a glass mixing bowl, combine the flour, yeast, salt and rosemary leaves. Mix well. Pour in the water and mix until the dough forms a sticky, shaggy dough. Cover with plastic wrap or a tea towel and let rise for 18 hours. You don't have to do anything special during this time. Just let it sit.

After 18 hours, preheat your oven to 450 degrees. Next, preheat your cast iron pot or skillet for 30 minutes. Pull it out, dump the dough in and bake it, covered(if using a pot), for 30 minutes. Remove the lid and bake it another 15-30, until the crust is golden.

I suggest that you let it cool before slicing. But, you may not be able to wait.

yields one 1 1/2 pound round loaf.

adapted from williams-sonoma

granola

2010-02-24T11:45:00.021-06:00

Granola is one of those things that's exponentially better when made at home. No really, you can't even compare boxed or bagged granola to the home baked stuff. And it's so simple to put together. I've probably made 100 batches of it within the last three years, so I think I've finally perfected this recipe. I like to keep it simple - almonds and pumpkin seeds. No dried fruit, but you can definitely add some into the finished granola if you like.

3 cups rolled oats

1/4 cup sunflower oil

1/4 cup + 1 tablespoon pure maple syrup

1/4 cup raw cane sugar

1 teaspoon blackstrap molasses

1 teaspoon pure vanilla extract

1/4 teaspoon sea salt

a couple dashes of ground cinnamon

1 cup almonds

1/2 cup raw pumpkin seeds
1/4 cup ground flaxseeds

Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well. Pour onto a large baking sheet or dish (I recommend ceramic). Bake at 350 for 20 minutes. Be sure to check it often, so that it doesn't get too brown!

If you like your granola more broken up, stir it immediately after taking it out of the oven. If you want large chunks, let it cool completely before stirring to break it up.

makes a lot of granola. store leftover granola in an airtight container & refrigerate for up to a couple of weeks.

medjool dates stuffed with goat cheese

2010-02-24T11:25:00.005-06:00

My older sister, Jenny and I happened upon this lovely combination of flavors while planning the menu for my baby shower a few years ago. Let me just say - as much work as it was to pit and stuff 60 dates with goat cheese, it was totally worth it. Just because I was able to eat a few of them. They're that good. Fresh medjool dates can be a little tough to find (I was unable to buy them for over a year at one point), but if they're available to you, definitely try this recipe.

8 fresh medjool dates, pitted

a few oz. french type goat cheese

raw honey, for drizzling

Stuff the dates with a little ball of goat cheese and drizzle with raw honey. It's that simple.

serves 2-4

ginger root scones

2010-02-10T17:09:00.014-06:00

I baked these scones for a baby shower several months ago and they were a big hit with the guests. The combination of fresh ginger and honey is wonderful. If you don't have (or can't find) whole wheat pastry flour, just use unbleached, as regular whole wheat flour won't work in this recipe.

2 1/2 cups whole wheat pastry flour
1 cup rolled oats
2 tablespoons ground flaxseeds
1 tablespoon non-aluminum baking powder
1/4 teaspoon sea salt
5 tablespoons cold unsalted butter, diced
1/2 cup raw honey
4 tablespoons buttermilk
2 eggs
fresh ginger root

Preheat oven to 400 degrees. Place flour, oats, flaxseeds, baking powder and salt into the bowl of a food processor fitted with a steel blade. Pulse until the oats are finely ground. Add butter and pulse until mixture resembles coarse cornmeal.

In a glass measuring cup, combine 3 tablespoons of the buttermilk, eggs and honey. Grate in (using a microplane) 2 teaspoons of fresh ginger root. Whisk everything together, then pour into the food processor and pulse until mixture is just blended. Transfer dough to a well-floured surface and form into an 8-inch circle. Cut dough into 8 equal wedges. Transfer 4 of them to a parchment lined baking sheet, arranging each about 2 inches apart. Brush with the extra buttermilk.

Bake at 400 degrees for 15-20 minutes, or until edges are slightly golden brown. Repeat for remaining 4 scones.

yields 8 large scones

millet and chickpea salad

2010-02-10T15:35:00.021-06:00

I fell in love with millet shortly after the birth of my son. I was trying to avoid gluten (which can be tough on babies' developing digestive tracts via mother's breastmilk), so I started experimenting with alternative grains. Nearly everything I've made with it has been absolutely delicious, although I will report one exception - millet pudding. I was looking to recreate tapioca pudding with millet and I failed - miserably. To this day, my husband associates millet with that terrible pudding. He won't touch the stuff. Oh well, more for my son and I. Back to the millet-- Like I said, it's one of my favorite grains. It has a great amino acid profile (all the essential ones) and a nice, nutty flavor. In this salad, I combine it with chickpeas and a lemon vinaigrette. Feel free to switch up the vegetables according to your own tastes.

1/2 cup yellow millet, uncooked
1 cup chickpeas, cooked
1 small cucumber
1/4 of a large red onion
2 oz. french goat cheese or feta
1 lemon
1/4 cup extra virgin olive oil
sea salt

Begin by rinsing the millet. Add 1 1/2 cups of water to a small saucepan and stir in the millet. Bring up to a boil and simmer for 30 minutes. Fluff with a fork, sprinkle generously with sea salt and set aside. Next, dice the red onion and cucumber.

To make the vinaigrette, squeeze the juice of one lemon into a bowl. Whisk in olive oil and season with 1/4 teaspoon sea salt.

To assemble the salad, mix millet, chickpeas, cucumber and red onion. Drizzle vinaigrette over all. Cover and refrigerate overnight. Before serving, crumble goat cheese over all.

serves 2-4

spaghetti with dark greens

2010-02-09T12:35:00.009-06:00

My son will eat anything that involves french goat cheese or pasta. So, what better way to sneak in some dark greens? This dish has become one of our staple lunches. Pasta, greens, olive oil and goat cheese. So simple, yet so good!

1/3 lb. whole wheat spaghetti
2 cups swiss chard, rainbow chard or kale (or all three)
extra virgin olive oil
2 oz. french goat cheese
sea salt

To begin, boil pasta for 10-11 minutes. Drain, drizzle with olive oil and set aside. Roughly chop greens into large pieces (stems and all).

Steam or sauté greens (I steam them) for about a minute (or less). Remove and place on top of spaghetti. Crumble goat cheese, sprinkle sea salt and drizzle with olive oil. Toss, making sure that the spaghetti is evenly coated with goat cheese and each bite includes a little piece of greens.

serves 2.

apple crostata

2010-02-08T15:17:00.016-06:00

Crostatas are very rustic Italian pastries. I consider them simpler to make than pies, as the dough is just roughly folded over the filling. They can be made with any type of fruit or jam, but I like to fill mine with apples. Be sure to chill the dough before rolling it out, in order to yield a flakier crust.

for the pastry dough:
1/2 cup stoneground whole wheat flour
1/2 cup whole wheat pastry flour or unbleached flour
2 tbsp. cane sugar or raw honey
1/4 teaspoon sea salt
1/2 cup cold unsalted butter
2 1/2 tbsp. ice water

for the filling:
3 large apples (gala or granny smith)
1/4 cup whole wheat pastry flour or unbleached flour
1/4 cup raw honey
1/4 tsp. sea salt
1/4 tsp. ground cinnamon
5 tablespoons cold unsalted butter

for the egg wash:
1 egg, beaten

For the pastry dough, place the flour, sugar, and sea salt in the bowl of a food processor. Pulse a few times to combine. Dice the cold butter and add to the flour, pulsing until the mixture resembles cornmeal. With the motor running, add the ice water all at once. Pulse to combine, until the dough becomes a solid mass. Remove dough and wrap in plastic wrap. Refrigerate for 1 hour.

Preheat your oven to 450 degrees.

After the dough is chilled, turn it onto a floured surface and roll it out into a rough, 11-inch circle. Transfer to a baking sheet.

For the filling, core, peel and slice the apples.

In the bowl of a food processor, pulse together the flour and cold butter. Add honey, cinnamon and sea salt. Transfer the apples and flour mixture into a medium saucepan and heat until the butter begins to melt. Pour onto pastry dough, leaving a 1-inch border. Gently fold the border over the apples to enclose the dough, pleating to make a circle. Brush edges with egg wash.

Bake the crostata for 20-25 minutes, until the crust is golden and the apples are tender. Cool completely before removing from baking sheet.

serves 6.

whole wheat tortillas

2010-02-04T16:20:00.017-06:00

Tortillas are a Mexican flatbread. My mother grew up making them with her grandmother, and I grew up making them with her. The dough comes together quickly, but rolling them out is a little tedious. If you're willing, the results are well worth your effort.

2 cups unbleached flour
1 1/2 cups stoneground whole wheat flour
1 tsp. sea salt
3/4 tsp. non-aluminum baking powder
1/3 cup extra virgin olive oil
1 cup warm water

Mix the dry ingredients. Cut in the butter or pour in olive oil. Mix until it resembles cornmeal. Add the warm water and mix until dough forms, adding a little more if necessary. Transfer dough to a smooth surface and knead for 3 minutes. Divide into 10 equal portions. Using your hand, roll each portion into a ball. With a rolling pin, roll the balls into a very thin circle (about 8-inch diameter).

Heat a cast iron skillet or comal to medium heat and cook the tortillas, about 2 minutes on each side. Don't overcook them, or they won't be pliable enough for folding.

Yields 10 tortillas.

Refrigerate, in an airtight container or ziploc, for up to a week. They also freeze well, but I wouldn't keep them in the freezer any longer than a month.

Note: Leftover tortillas will become brittle, but as soon as you reheat them, they'll be pliable once again.

onion & butter tomato sauce

2010-02-03T16:25:00.021-06:00

Plain and simple - this is a really good tomato sauce. No garlic, no olive oil, no herbs. Just tomatoes, onion and butter. I'd love to take credit for it, but I can't. I originally saw it at Smitten Kitchen, where I was informed of its long history in the world of food bloggers. Well, I'm here to tell you -- every word they've said about it is true. Once you taste it, you'll know why.

1 28 oz. can whole, peeled tomatoes (I use Muir Glen)
or 2-3 bunches fresh tomatoes on the vine (lightly boiled, skins removed)
5 tbsp. unsalted butter or ghee
1 medium yellow onion
sea salt to taste

Dice the onion. In a saucepan, over medium heat, melt the butter. Add the onion and sauté for a few minutes. Add the tomatoes and simmer for 45 minutes, breaking up any large pieces of tomato as you go. Salt to taste.

That is it.

Makes enough sauce for 1 pound of pasta.

rosemary focaccia

2010-02-03T15:46:00.016-06:00

Focaccia is a flat, oven-baked Italian bread. It has a soft, spongy texture and is perfect for eating alone or making sandwiches. It isn't traditionally made with whole wheat flour, but I found that its' addition lends a heartier quality to the bread, while still maintaining that soft texture we all love.

2 cups stoneground whole wheat flour
1 1/4 cups unbleached flour
1 tsp. sea salt
1 1/2 cups warm water (105-110 degrees)
1 tbsp. raw honey or sugar
1 package active dry yeast (I use Rapid Rise)
3 tbsp. extra virgin olive oil, plus more for drizzling
3 garlic cloves, minced
fresh rosemary
sea salt

Preheat oven to 350 degrees. In the bowl of an electric mixer, combine flours and salt. Next, in a glass measuring cup, sprinkle the yeast over the warm water. Stir in honey and let it sit for 5-10 minutes, until it begins to bubble. Add to dry ingredients, along with 3 tablespoons of olive oil. Mix until dough comes together, adding a little more unbleached flour if necessary. Knead for a few minutes. Transfer to a well oiled bowl and let rise (in a warm place) until doubled in bulk. This takes approximately 30 minutes for Rapid Rise yeast and an hour for standard yeast.

Punch dough down and transfer to a ceramic casserole or baking sheet. Roll out, about 1 inch thick. With your fingertips, press rows of deep holes into the dough. Sprinkle with minced garlic, fresh rosemary and sea salt. Drizzle with olive oil.

Cover and let rise for 20 minutes. Bake at 350 degrees for 25-30 minutes. Cool completely before slicing & eating.

Yields 1 focaccia.

Refrigerate leftover homemade bread for up to a week.

honey wheat crackers

2010-02-03T15:01:00.010-06:00

Crackers are one of the simplest things to bake. My son absolutely loves them, so I began making them in order to control every ingredient. These are great for topping with cheeses or dipping in hummus. For a more savory cracker, try omitting the honey and adding a little fresh garlic or rosemary to the dough.

1 cup stoneground whole wheat flour
1 cup unbleached flour
1 tsp. non-aluminum baking powder
3/4 tsp. sea salt
1/2 cup filtered water
1 tbsp. raw honey
4 tbsp. extra virgin olive oil

Preheat oven to 400 degrees. Begin by mixing the flours, baking powder and salt together in the bowl of an electric mixer. Add water, honey and olive oil, mixing constantly. You may need to add a little more water, so that the dough comes together. Remove from mixer and divide dough in half. Using a rolling pin, roll out one half of the dough onto a lined or greased baking sheet. Make sure that it is very thin (I can't emphasize this enough). With a pastry wheel (or pizza wheel), cut along each side of the baking sheet, so that the dough forms a perfect rectangle. Now, cut the dough into squares. Make them as small or large as you like. Sprinkle with a little coarse sea salt and bake at 400 degrees for 15 minutes. Repeat for remainder of dough. Let them cool completely before eating and storing.

Makes a ton of little crackers.

Store in an airtight container or ziploc for a week or so.