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Orange, Cucumber and Celery Juice

15 Mar

Tip of the day Mamas

It feels like Summer outside. And Summer reminds me of cool cucumbers. I love cucumbers because when you juice them, you get A LOT of juice! I spend less time juicing when I use cucumbers!

Orange, Cucumber and Celery Juice

We have lately loved this mix of juices, after drinking it on our recent travels. This is easily my son’s favorite drink these days, although it is best in Summer or Autumn when 2 out of 3 ingredients are in season. Very simply, you need:

4 cups of freshly squeezed orange juice (In the Autumn, use Sour Oranges. In the Winter, use Washington Navels. In the Spring, use Sweet Oranges, Tangelos or Temple Oranges.)

3 cucumbers and 4 celery sticks (both best in Summer and Autumn)

Juice the cucumbers and celery. You should have about 4 cups in total.

Combine 4 cups of orange juice with 4 cups of the green juice. Voila! A delightful drink! Use less orange juice for 'Superhero Green Juice Guzzlers' and more for when the kids aren't into Superheroes!

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On Being A Mama and The Power of Veggie Soup

11 Dec

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.

Homeschooling

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.

An Activity of What makes you: HAPPY (being with Mama and Daddy), SAD (being alone), SCARED (meeting a monster), SURPRISED (meeting a monster that sings "You ain't nothing but a hound dog!)"

My son intended to write "Paddington Bear, 1 Main Street"... but this is what he wrote instead.

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.

Allergies

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).

Vegan Pottage with Whole Herbs

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.

Load Up on B12!

12 Oct

Loading up on B12!

I have I recently bought Spirulina that boasted 150% DV of Vitamin B12 in just 1 teaspoon. I like to sprinkle it on my breakfast fruit puddings a lot. But today, I’ve just been enjoying digging into my salad bowl loaded with the easiest creamy B12 dressing. I actually prefer this dressing to the Raw Caesar I posted a while back… this is so much simpler, easier and quicker to prepare! Here it is:

Mix together:

2 tbspns nutritional yeast (I have Red Star in my pantry right now, but usually use Bragg’s)
2 tbspns raw tahini
1-2 tbspns raw apple cider vinegar
6 tbspns extra virgin olive oil
1/2 tsp to 1 tsp sea salt, or to taste

Toss with Romaine Lettuce or other greens. Top with seeds or nuts, as you please. This makes just enough for 1!

A comparison of B12 content:

Red Star Nutritional Yeast has 130% DV of Vitamin B12 per 1 1/2 tbspns

Bragg's Nutritional Yeast has 40% DV of Vitamin B12 per 1 tablespoon

Vegan Family Meals Blog Tour: Living Wrap

25 Jul

Since contributing to PETA, I have found that quite a lot of Cooked Vegan Readers are not that receptive to the Raw Vegan diet.  But there are also quite a few Vegans out there who are open to eating more Raw Vegan foods. I was happy to find that Ann Gentry is one of them!  She has explored Raw Veganism and includes her own raw recipe in her new book Vegan Family Meals. As part of her blog tour, I am highlighting her Living Wrap.  This is delicious and easy to make.  My husband and I enjoyed it.  I particularly loved her salad dressing.

Living Wrap

The Spread

Blend in a food processor to make a spread:

1 cup diced red bell pepper

1 cup raw shelled sunflower seeds

1/2 cup firmly packed fresh basil leaves

1 tbspn fresh lemon juice

1 tbspn nama shoyu

1 tsp sea salt

2 cloves garlic

Salad and Dressing

Place in a bottle and shake vigorously.

1 tbspn raw apple cider vinegar

1 tbspn fresh orange juice

1 tsp raw agave nectar

1 tsp chopped fresh dill

1 small clove garlic, minced

1 1/2 tbspn extra virgin olive oil

sea salt and pepper, to taste (I used 1 tsp salt and a dash or two of pepper)

Toss with 6 cups of salad greens.

I didn't need to use toothpicks if I stacked them up.

Wraps

collard green leaves, stemmed

2 Persian cucumbers, peeled, seeded and cut into long strips

2 large ripe avocados, peeled, pitted and thinly sliced

2 ripe tomatoes, halved and thinly sliced

Lay the pieces of collard greens on the work surface.  Spread some red pepper mixture in the center of each collard green. Lay 2 cucumber strips, 2 avocado slices and 1 tomato slice over the spread on each piece.  Place a few leaves of the salad on top of the tomatoes. Roll the greens.  Stick toothpicks through the wraps, if required.  Serve the remaining salad on the side.

Note: I didn’t have time to make rolls and simply created a very delicious salad the next day by mixing everything together (I sliced the collard greens into ‘noodles’).

“More Greens Please!” Strawberry Smoothie

1 Jul

More-Greens-Please Strawberry Smoothie

Want to WOW your 4th of July guests with a yummy Strawberry Smoothie full of undetectable Greens?  Look no further!  This recipe is a variation from our Basic Smoothie, but with 50% more greens!  With Strawberries in season the past 2 months, we have enjoyed drinking this immensely.

Puree in a high speed blender:

2 dates, optional but children prefer a sweeter smoothie

3 bananas (I sometimes freeze my bananas for a cooler drink in the Summer)

2 cups freshly squeezed orange juice

16 oz of strawberries

6 cups seasonal leafy greens (we love microgreens from City Roots!)

Enjoy!

When A Green Salad Just Won’t Do! Top 6 Ways To Get Kids To Love Plant-Based Food Again!

21 Jun

Look familiar? This is the "I don't think I can eat this!" look.

My fabulous niece Lia loves raw Kale Salad and Green Smoothies, but a piece of plain lettuce may be asking her for too much!  How many kids have you seen do this exact same thing? Many! And there are even more who won’t even touch any kind of vegetable.

A few months ago, when Karen Ranzi came to speak at our local university, she was so excited to see my 4 year old son eat a Banana Lettuce Wrap (below) and exclaimed “Wow! We need to take a picture of that!”  Unfortunately, as he grows up and gets more exposed to the Standard American Diet, his preference for unhealthy ‘normal American’ foods has escalated.  Recently, he has exclaimed: “No more Green Salads for me!  Only Green Smoothies!”

Banana Date Lettuce Wrap: a very simple meal

What’s a Mama to do? 

I knew this wouldn’t be easy.  So I have armed myself with new ways to get my little one to love eating unprocessed plant-based whole foods again. Here’s what I make sure we have:

1. A variety of fresh fruit in the house, for breakfast, snacks and/or pre-dinner munchies.

2. Lots of GREEN Smoothies in the house.

3. My niece Lia just discovered GREEN Smoothie Popsicles and loves them.  We have loved them in the summer time too!  Simply place leftover Green Smoothie into your popsicle molds and voila! another treat with nutritional benefits! By the way, we love our BPA free popsicle molds!

My son loves his popsicle from a Blueberry Green Smoothie!

3. Get the JUICER out for GREEN Juices.  If they won’t eat the salad, they can definitely drink them (as long as they are yummy!).  For most kids, this means a mixture of fruit and vegetable juices.  Although it is hard work, it is worth any Mama’s time: fresh green juices go directly into our cells and work their wonders.

4. Mix raw and cooked together for Half & Half! Yes, definitely the easier way to get the family to eat more fresh raw veggies.

Asparagus and Tomato Salad: cooked asparagus and raw tomatoes with Balsamic Vinaigrette (this is great with Broccoli and Tomatoes too!)

Zucchini Pasta topped with Cooked Lentils... you can always try!

Vegetable Sushi: my family loves Avocado, we use raw untoasted Nori... and yes that's white rice, they prefer it that way... maybe because they feel it's more authentic?

5. Prepare more COOKED PLANT-BASED options at each meal so that the family doesn’t crave other SAD (Standard American Diet) Foods.  This is important and something I often forget because I am so involved in making something Raw Vegan at each meal.  As I add more home-cooked vegan options at every meal, my family craves less for the unhealthier cooked fare.  Some of their Vegan faves: Japanese Vegetable Pancakes, Buckwheat Soba Noodles, Vegetable Sushi, Steamed Sweet Potato, Steamed Artichokes, Baked Potato Chips, Peanut (or Raw Almond) Butter and Jelly Sandwiches, Pasta Alfredo, Pasta with a very simple Tomato Sauce, Chinese Dumplings, Sloppy Joes, Fajitas, Zucchini Bread… They don’t seem to like beans all that much.

6. Remind them that there are Raw Vegan Cookies and other Sweets too.  While I prefer fresh foods, I do make some treats for my family occasionally as well.

Other Resources:

How To Transition The Family Into More Raw Vegan Foods

Top 10 Tips To Get Your Kids To Eat Fruits and Veggies

Top 12 Kid-Friendly Year-Round Raw Superfoods

Spring Salad with Sesame Dressing

14 May

Spring Salad with Sesame Dressing

It’s easier to add more ‘raw’ foods into our daily diets than a lot of people think.

How?  Substitute unprocessed ingredients for the processed ones and voilá! you’ve got something RAW.

Here’s a quick and simple example of how I re-created a favorite Japanese Sesame Dressing.

Puree together:

2 tbspns Nama Shoyu (unpasteurized soy sauce instead of regular)

2 tbspns raw apple cider vinegar (instead of rice vinegar)

2 tbspons raw local honey (instead of white granulated sugar)

1/4 cup raw sesame seeds (instead of toasted)

1/4 cup raw tahini (instead of peanut butter or roasted tahini)

1/4 cup water (instead of stock)

Enjoy your truly raw and unprocessed Spring salad greens and/or microgreens (the latter from City Roots)!

That’s easy, isn’t it?

I Want My Pooh Bear Smoothie

11 May

A Smoothie for All Seasons

I can’t say it’s always easy feeding my family vegetables.  Fruits are easy, but vegetables can be tough – particularly greens.  Sometimes, as soon as my son sees a huge plate of salad in front of him, he sulks “Oh no!!!! Not again!!!! Why can’t I just drink my favorite smoothie???”

Admittedly, the easiest way to get my son to eat more greens is through green smoothies.  My husband and son love them with breakfast, lunch, dinner or snack.  I will make a big batch to last 1 to 2 days, to make sure there’s always some available in the fridge.

Here is our basic smoothie, which my son says, “Tastes just like honey!” although the recipe only contains fruit. We have named it our Pooh Bear Smoothie.  We enjoy it several times a week.  Hope you do too!

Puree in a high speed blender:

2 dates, optional but children prefer a sweeter smoothie

2 cups or 2 big pieces of seasonal fruit

We love pear, mango and berries, but any seasonal fruit will do. In the Fall: pears, persimmons, pineapples and pomegranate, Winter: citrus fruits and pears, Spring: apricots, mango, pineapples and strawberries, Summer: any berries, pitted cherries, figs and peaches.

3 bananas (I sometimes freeze my bananas for a cooler drink in the Spring and Summer)

4 cups seasonal leafy greens (or more)

2 cups water (less or more depending on your preferred consistency)

Enjoy!

Raw Wild Edibles

24 Apr

Two weeks ago, I went on a Holistic Moms Network nature walk with Matthew Kip, of the Community Gardens at University of South Carolina, to learn about Wild Edibles.  It was fascinating watching Matt point out all the edible weeds around us.  I couldn’t believe there was so much food along our local river walk.  An abundance of food FREE for anyone to eat! Yet, we were the only ones enjoying them.

I have to admit that as I took my turn in trying a little bit of this and a little bit of that, I felt sort of like a wild animal, all at once one with nature. It was an amazing experience to watch the children especially foraging for their own wild edibles, pointing to various green weeds and asking “Mama, can I have some?  Can I eat that?” and picking some more for later.

I was very happy to be able to share this wild (yet most natural) experience with my son.

Here are our favorite tastes from the walk:

Chickweed: great as a salad green, tastes very mild. We made a green smoothie with a whole bunch when we got home. Yum.

Wood Sorrel (looks like a 3 leaf clover): sour, tastes a little like lemon peel. I found some in my garden and ate it off the ground!

Bullbrier: the best taste of the day! I never tasted anything like this. Absolutely delicious! Wish I grabbed a bunch before heading home. It would have made a great raw salad.

Note: I also learned that wild plants have dynamic accumulators, which means they have tap roots that seep up a whole array of micro-nutrients from the soil, making them very nutritious indeed!

Resources:

Eat The Weeds – a great web resource, he also posts youtube videos on various wild edibles: chickweed, wood sorrel and bullbrier 1 and 2.

A Field Guide to Medicinal Plants and Herbs: Of Eastern and Central North America (Peterson Field Guide) – a field guide

NPR’s Foraging the Weeds for Wild, Healthy Greens – I love that the Holistic Moms Network is so up to date with what is going on in other places!  Thanks Toni for the link!

The Forager’s Harvest – a guidebook

How Food can Protect our Families from Radiation Exposure

29 Mar

 

Idea go / FreeDigitalPhotos.net

I have worried about my friends who live in Japan.  Yet at the same time, in the midst of the Fukushima nuclear catastrophe, I am inspired and awed by the great peace, power of community and strength of the Japanese people.

Today, trace levels of radiation from the explosion at Fukushima are now in Florida, North Carolina, South Carolina, Massachusetts, Nevada and other Western states. Despite the low levels found, the risk of radiation exposure hits home. Although we are exposed to significant amounts of radiation already in our daily lives (cell phone towers, microwaves, X-rays, CT scans, yes even cigarette smoking), the low levels of radioactive material leaking out from a nuclear plant on the other side of the earth makes it seem more significant.

What radioactive material should we be looking out for?

The byproducts of the recent nuclear explosion are Iodine-131, strontium-90 and cesium-137. Iodine-131 travels best (therefore the first material to be found in the US), but after 80 days, only less than 0.1% will remain.  Cesium-137 can travel too, but once it falls on the ground, it will stay there for 300 years with only 0.1% remaining.

 

Why should we be concerned?

Because these radioactive materials can enter our bodies through ingesting, absorption through the skin or inhalation.  Moreover, they have been shown to cause different types of cancer.

 

What can Mamas do to protect their families?

Before going out to buy Potassium Iodide, Mamas can simply use Raw Food to:

1. protect our family’s bodies by filling up our cells with good minerals  and thereby keeping radioactive materials out, and

2. detoxify in order to get rid of any radioactive materials already present.


How can we use Raw Food to protect our families from radiation exposure?

From Gabriel Cousens’ A Comprehensive Holistic Approach to the Plague of Radiation and What To Do:

 

1. Serve up foods that protect the body from radiation exposure:

MINERAL PROTECTS FROM
 

Iodine (found in kelp and strawberries)

 

 

thyroid and gonads

 

iodine-131

 

Potassium (found in chard, crimini mushrooms and spinach)

 

 

muscles, kidneys, liver, and reproductive organs

 

cesium-137

 

Calcium (found in spinach, turnip greens, mustard greens and collard greens)

 

 

bones

 

strontium-90

Other excellent foods that protect against radiation are:

– garlic, onion, ginseng

– echinacea, rosemary

green tea – 20 cups gives 97% more protection against radiation

chlorophyll-rich foods: cabbage, leafy greens, spirulina (decreases side effects of radiation by 50%), wheatgrass, sprouts, blue green algae

beets can lessen cesium-137 absorption by 97-100%

bee pollen contains 15% lecithin which protects against all 3 radioactive materials: iodine-131, strontium-90 and cesium-137

 

2. Serve up foods that bind to radioactive material, turning them into harmless salts and then ridding the body of them:

CHELATES (foods that bind) DETOXIFIES BODY OF
 

Kelp family (kelp, arame, wakame, kombu, hijiki) contains sodium alginate

 

 

Strontium-90

 

Green algae (chlorella)

 

 

Cesium-137

Other excellent chelates:

apples, sunflowers seeds, miso, grains, beans, peas

 

3. Serve up alkalizing foods that are low in the food chain protect the body against radiation:

raw vegan foods because they have lower concentrations of radioactive materials:

avoid animal products because they contain up to 15 x (milk) and 30 x (beef) more radioactive materials

More Resources:

Nuclear Plants Near You (USA)

Radiation

What is raw vegan food?

What are Raw Vegan ingredients?

What do Raw Vegans avoid?

Top 12 Kid-Friendly Year-Round Raw Superfoods

7 Mar

After discussing the top 5 reasons to feed our children more raw vegan foods, I thought it would be good to list the most kid-friendly raw foods that are in-season all year round and/or available all year round.  It is best to find organic, local and in-season foods, but sometimes it is just not possible for many reasons (one being I have a monkey who loves bananas and we don’t grow bananas where we live).

So, here is a list of 12 superfoods that are full of, as my son says, “En-zines! En-zines!”

Hope your kids enjoy these living and enzyme rich foods!

FRESH FRUITS

1. bananas – all kids love bananas.  They are rich in enzymes, best eaten just ripe when there are brown spots on the skin.  Many kids are monkey bananas for them in

  • breakfast – cereals, granola, porridge, pudding
  • green smoothies – a must in any
  • ice cream – with the texture of real ice cream, you can add different ingredients to change its flavor
  • lollipops – name me a kid who doesn’t like them!

2. apples – sweet and crunchy!  Full of phyto-nutrients and anti-oxidants, what’s there not to love in

  • breakfast – in our favorite Raw Muesli and a yummy accompaniment to Almond Yogurt.
  • easy snacks – simply slice one up and serve with or without a dip, or create Apple Sandwiches
  • raw Applesauce
  • immune booster ‘tea’: mix together equal parts of apple cider vinegar and honey, add water to taste
  • veggie juices – to make it more palatable for kids. I know my son prefers apple green juices over carrot ones.

3. lemons – rich in raw vitamin C and bioflavanoids.  Enjoy in

  • salad dressings: 1 tbspn lemon juice, 2-4 tbspns extra virgin olive oil, 1 tsp sea salt, spices and herbs
  • raw lemonade

4. avocado – rich in protein, enzymes, fiber, potassium, vitamin E and healthy fats.  Avocados add a richness and creaminess in

  • dips – Guacamole
  • soups
  • a simple side – sliced with a little sea salt and extra virgin olive oil
  • desserts – creamy chocolate Sundae

5. papaya – loaded with living enzymes, papaya contains papain, a digestive enzyme which helps break down protein and soothes the stomach.  Enjoy in

FRESH VEGGIES

6. romaine lettuce – rich in vitamin A, vitamin K, folate, vitamin C, manganese, and chromium, it is also a very good source of dietary fiber.  It is the mildest of all leafy greens and the easiest for kids to learn to love.  Enjoy in

  • easy salads – Kid’s Only Salad and South Asian Salad
  • smoothies – in any smoothie, this is the easiest way to get kids to eat them
  • as wraps – simply place a banana in a leaf, topped with almond butter and honey or dates or nama shoyu, or other filling

SPROUTED GRAINS

7. sprouted oat groats: a good source of dietary fiber, significant amount of vitamin B1, potassium, iron, phosphorous, selenium, zinc, manganese and magnesium.  Enjoy in

RAW NUTS and SEEDS

8. almonds – higher in fiber than other nuts, contains healthy omega-9 oleic fatty acids, calcium, phosphorus and magnesium. Enjoy in

  • Almond Butter – use it instead of peanut butter on bananas with honey, or in lettuce wraps
  • Almond Orange Salad Dressing
  • Raw Almond Milk – soak 1 cup of almonds overnight, rinse and drain the next day, process in a high speed blender with 4 cups of water and your choices of sweetener (honey, dates, to taste) and flavor (cinnamon, vanilla, cardamom)
  • Raw Almond Yogurt

9. coconut – besides being anti-viral, anti-bacterial and anti-fungal (Coconut Research Center), coconuts are highly nutritious, rich in fiber (4x as much as oat bran and 2x as much as wheat bran or flaxseed meal), vitamins and minerals.  We have a tub of coconut oil in my son’s bathroom and he enjoys eating the butter as I lather moisturize his skin with it. Enjoy in

  • breakfast – granola
  • coconut oil – in desserts, pit a date and place a little coconut oil inside, close and enjoy
  • creamy milk – simply blend together fresh raw coconut water and meat from one coconut.
  • Pina Colada smoothie – blend together water and meat from 1 coconut, 1 banana, 1 cup pineapple, 1 tbspn honey.
  • soups – we love my Coconut Gazpacho, but you can make a simple Avocado Coconut Soup by blending 1 avocado and water and meat from 1 coconut and your choice of flavours (curry, vanilla, sea salt or honey)

10. sunflower seeds – excellent source of vitamin E, as well as vitamin B1, manganese, magnesium, copper, selenium, phosphorus, vitamin B5 and folate.  We enjoy this is our son’s fave salad

11. flax seeds – great source of omega-3 essential fatty acids, good source of dietary fiber, manganese, folate, vitamin B6, magnesium, phosphorus, copper and lignan phytonutrients.  Enjoy as

SWEETENER

12. raw local honey – not only will this help with seasonal allergies, but this is an unprocessed sweetener that kids just love.  Since finding out more about the negatives of agave syrup, honey is now our favorite liquid sweetener.  Enjoy in

  • breakfast
  • chocolate syrup with raw cacao or carob powder
  • desserts
  • toppings or dips for cut fruit

How To Market Fruits and Veggies to Your Kids: Tip #4

18 Jan

Big bucks are being spent on marketing unhealthy foods directly to children.  What are parents to do?  Learn how and what is being done, find ways to counter the commercials that make kids want to eat unhealthy foods and in the process market fruits and veggies to kids.  We may not have more money than big food corporations, but we have the advantage of time with, love for and commitment to the health of our children.

Tip #4:

USE POSITIVE IMAGERY

ASSOCIATED WITH

EATING HEALTHY FOOD

Our Son's List of Raw Faves (inside pantry door)

 

The premise behind this tip is that children will associate positive emotions, positive physical attributes and positive social relations with healthy food.

 

We know that the big companies are showing emotional, social or health benefits for kids who eat their unhealthy products.  They use children’s insecurities in order to entice them to buy their foods with commercials showing:

– someone loves you more by buying ‘x’ for you

– someone is very popular for eating ‘y’, or

– someone is more physically fit for eating ‘z’.

 

As parents, we can counteract this heavy marketing ploy by using positive imagery in our homes. We can place the following in prominent areas of the kitchen:

1. photos of happy and loving families eating fresh produce together

2. photos of friends enjoying fresh fruit, fresh veggies and green smoothies together

3. photos of physically fit people eating fresh produce

4. a list of child’s fave fruits and vegetables with picture cut-outs of foods

5. photos of fave characters and personalities who love fruits and veggies.

 

Tip #5: Watch Helpful Shows On Fruits and Veggies

How To Market Fruits and Veggies to Your Kids: Tip #3

17 Jan

Big bucks are being spent on marketing unhealthy foods directly to children. What are parents to do? Learn how and what is being done, find ways to counter the commercials that make kids want to eat unhealthy foods and in the process Librarymarket fruits and veggies to kids. We may not have more money than big food corporations, but we have the advantage of time with, love for and commitment to the health of our children.

Tip #3:

PROMOTE FRUITS AND VEGGIES

USING FAVOURITE CHARACTERS or PEOPLE

Yoda, Aunt Beru, Luke Skywalker, Michael Jackson

The premise behind this tip is that children will be inspired to eat what their favorite characters or personalities eat.


Our son loves:

1. Star Wars

2. Michael Jackson’s music

3. Winnie the Pooh.

 

How do we incorporate these three favorites with food?

1. Star Wars:

– We talk about Aunt Beru’s Kitchen being full of vegetables and that she uses her blender to serve Luke and Uncle Owen yummy Green Smoothies.

– We research the foods Yoda eats on Dagobah: berries, mushrooms, seeds…

– We create stories about other characters, for example the Jawas must eat carrots because they have amazing night vision.

2. Michael Jackson:

This was easy because Michael Jackson was a vegetarian. We found a story on Huffington Post about Michael Jackson being a regular at a vegetarian restaurant called The Golden Temple. He met a couple there and was very interested in the woman’s vegetarian pregnancy and her baby.

3. Winnie the Pooh:

Pooh Bear loves honey!!! Our fave breakfasts and snacks include raw honey (banana with honey, raw yoghurt with honey, raw oatmeal with honey…). And we discovered a Green Smoothie our son loves because It Takes Like Honey… thus we have renamed it Pooh Bear’s Smoothie.

 

Tip #4: USE POSITIVE IMAGERY ASSOCIATED WITH EATING HEALTHY FOOD

Teach Young Kids to Love Greens – It’s All in the Marketing!

7 Jan

Kale Salad

 

I closed my eyes as I tasted the garlic, thyme, sunflower and sea salt dressing and as I slowly enjoyed each bite of my kale salad.

“Mmmmmm…” I sighed as I savored it all. I was hungry and nothing could satisfy more than this kale salad.

“Yum,” I said as I opened my eyes.  I was about to shovel more food into my mouth when I found my 4 year old staring at me.

“Mama,” he said with a big wide grin, “What are you eating?”

“Greens,” I said showing him my bowl and assuming he didn’t want some because he hasn’t wanted salads, veggie chips or anything solid green in the past 6 months.

“I want some!” he said in that you’re-not-going-to-enjoy-that-alone look.

“OK,” I say nonchalantly. “I don’t know if you’ll like it.”

My son ate half of my salad.

WOW.

I didn’t mean to entice my son to eat my salad – but my sheer enjoyment of it made him want some.

My Lesson of the Day: Marketing does work!

Spring Mix and Our House Dressing

13 Apr

Our friend Sherri gave us salad mix, radish and carrot seeds for Christmas and since then, we’ve had wonderful big bowls of fresh salad from our own garden! Nothing beats fresh vegetables from your own garden. We LOVED it!

Our ‘house’ dressing:
1 tablespoon red wine vinegar/ for raw: apple cider vinegar/lemon or lime
1 teaspoon sea salt
4 tablespoons extra virgin olive oil
Mix all together and toss with raw or cooked vegetables.