As you have probably noticed, I’ve been on a writing break for over a month. I have no better and simpler excuse than this: I have been focusing on being a Mama. My son has needed me more these days and I have needed to be with him.
We started Kindergarten homeschooling in the Fall. I didn’t know homeschooling would be as much fun as it is and I didn’t know it would be so intense. My son is truly engaged and I am relieved that my research on curriculum is paying off! Every morning goes by so fast these days and the time shared with my son are too precious for me to miss or rush through.
Thought I’d share these drawings with you.
Although my husband and I discuss the education aspect of homeschooling a lot, the food in schools is what really frightens me. The conventional foods, the processed foods, the allergens abound, the unhealthy culture at school cafeterias.
My family went on a few weeks holiday in the Fall to visit family. That’s when I realized that this Mama In The Kitchen cannot really be on holiday. My son has had an allergy for the past 2 months because I was not able to prepare his food diligently for 3 weeks. I have been on a mission to clear his body of this powerful allergy. We are drinking lots of raw green smoothies, eating raw salads and cooked veggie soups.
The Power of Cooked Veggie Soups
From a Mama’s point of view, there is no way I can compare the amount of cooked vegetables in soups my son will willingly eat versus raw ones without added oils or fruit sugars. Cooked veggie soups win any day. This is why I love making my son soups – but I make sure they are from foods that are as unprocessed as possible. When my son doesn’t feel well, there is nothing more soothing to him than warm soup on a cold day (besides lots of freshly squeezed orange juice too).
I vegan-ized a recipe from my son’s history book, which was taken from a 17th century English Housewife cookbook!
Place all ingredients in a pot and bring to a boil. Lower heat and simmer for 1 hour or more.
1/2 – 1 head of chopped cauliflower
1 chopped large sweet onion
1 1/2 c oat groats
2 big handfuls of chopped endive
2 big handfuls of chopped lettuce
2 big handful of chopped spinach
8 cups of water
Add apple cider vinegar (1 tbspn) and sea salt (2 – 3 tsp), to taste.
I don’t know what’s more satisfying: a healthy history cooking project for homeschool or watching my son finish a wonderful amount of veggies for lunch.