The Perfect Pear; The Perfect Cleanse

I'm pretty sure I've had this green smoothie every day possible over the last two months.

Perhaps you have heard of Natalia Rose?

She is very famous for her raw, juiced green drink, called "Green Lemonade." A few of Paul's and my extended family members are currently doing a 100% raw juicing diet with green lemonade to successfully lose unwanted weight in a short period of time.

While I have also just discovered a new love for juicing lately; grapefruit orange juice, apple juice, carrot celery juice, etc. I have also discovered that kale does not juice very well, and most of it seems wasted.

As kale plays a major role in green lemonade, it seems tragic to see such small yeild of juice from such a power-packed nutrient, and almost heart-breaking to see so much kale thrown away into the trash after it has been juiced. (Even using the very popular and high quality Breville juicer; my personal fave).

I prefer to blend my greens, whole, to enjoy the whole plant, and this green smoothie is the closest "mime" to green lemonade that I have come across (thanks to my sister!).

Over Christmas break, it seemed that Paul, the kids and I were able to dodge a lot of "illness bullets." We had a wonderful time visiting family and friends, but it seemed like everyone was getting hit really hard with some kind of bug. Through it all, we somehow avoided getting the stomach flu, Norovirus, the cold, and other such ailments.

We thought we were out of the woods.

Until I got a sinus infection, which I have been prone to getting since I was little.

Did you suffer illness during the holidays? Or perhaps, you interacted with one too many sweets, and are ready for a cleanse. Maybe your Resolutions for 2013 include weight loss.

This Perfect Pear really is the perfect cleanse.

Because:

*It packs in a lot of greens
*It packs in a lot of cruciferous vegetables...
*...and cruciferous vegetables are known for their high nutrient density

According to Joel Fuhrman, and his book, "Super Immunity," if you want to avoid illness, or do everything you can to speed your recovery, you will consume a lot of cruciferous vegetables.

Examples of Commonly Found Cruciferous Vegetables:

* Kale
* Bok Choy
* Broccoli
* Cauliflower
* Collards
* Cabbage

Joel Fuhrman also says that in order to get the maximum benefit from cruciferous vegetables, it is best to have them lightly steamed, or raw, but pureed or finely chopped so that your body has easy access to the nutrients.

The Perfect Pear Smoothie has both kale, and bok choy, in their raw form! All blended up for a quick infusion of power-packed nutrients.

It's not super-sweet, but packed with greens. Cleansing is the idea, or good for weight loss or for just wanting to feel great. So don't expect it to taste like candy...However, despite the fact that it's not overpoweringly sweet, it is just about the juiciest green smoothie I have ever tasted. Pleasant, energizing, and very satisfying.

You can adjust the sweetness levels easily to your taste by adding more pear, or banana, or both.

The Perfect Pear
Adapted from Diana Stobo

Note from Ashlee: I found the most beautiful and delicious red Bartlett pears at Costco, that I have ever had. They were very large, and very sweet. I can't find them at Costco anymore, and seeing as how pear is the main sweetener/taste in this smoothie, I recommend you use either very ripe Bartlett or very ripe D'anjou pears. If they are small use two pears.

Ingredients

1½ cups water
1 large Bartlett pear, cored and stemmed (or 2 smaller pears, D'anjou pears work well!)
1 baby bok choy
3 celery stalks
3 large romaine lettuce leaves
3 large kale leaves (I add more like 6-8 leaves because I love greens)
1 banana
Juice of 1 lemon
1 cup of ice (optional, but I think smoothies taste much better when cold, and ice helps blenders like Blendtec blend more efficiently.)

Directions

Add to your blender in the order shown, starting with water and ending with ice. Blend in high-speed blender for 60 seconds. Serve immediately.


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What I do to get a good picture sometimes!

While I was carrying the cutting board back into the house (through the snow) after this smoothie's photo shoot, the lemon started rolling off the board. I used my elbow to catch the lemon, and down went the green smoothie.

Luckily, I was able to use my torso as a lid for the top of the green smoothie and able to salvage most of it, but not without suffering some loss.

I was trying to get ready for our trip to Utah, so I just quickly wiped down my shirt and pants, and wore them during packing. Seeing a green, round stain, Essie and Paul both asked, "What did you get on your shirt?!"

Thanksgiving Breakfast and Power Snacks; 3 recipes to Fuel Your Day

Thanksgiving or Christmas fab, quick, and filling breakfast and snack ideas.

All of which are Gluten Free. Easy. And low in fat.

First, cake for breakfast.

Yes.

Carrot cake.

In oatmeal form. You will think you are eating cake. Literally.

Guilty confession: I was eating the oatmeal as I was snapping pictures. I couldn't help myself.

The first words out of my mouth after trying my first bite: "Oh, Heavens."

Paul's first words: "Wow, this tastes exactly like carrot cake."

You can have confidence in following the recipe exactly, and ending up with the best. breakfast. ever.

Carrot Cake Oatmeal
From Angela Liddon over at www.OhSheGlows.com (she has gorgeous photos, hop on over and take a look!)

Note From Angela: This one is for all of the carrot cake fans out there! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients that will keep you feeling full for hours and hours. This oatmeal is also wonderful as part of a holiday breakfast with loved ones. If you are adapting this recipe for several people, I suggest pouring the oats into a large casserole dish when they are ready, adding your toppings, and using a large spoon to scoop portions onto plates or bowls.

Note from Ashlee: I have only tried the low-fat version. Which excludes the nuts, shredded coconut, and coconut cream (I use almond milk instead). I suggest following this version if you are avoiding higher fat foods. I loved it this way and was full for hours. The only change I made besides reducing the fat was to double the recipe.


Yield: 4 servings

Ingredients:

2 cups finely grated carrot (about 2 large)
2 cups almond milk
2 tbsp full-fat coconut milk cream (or use more almond milk)
2 tsp ground cinnamon, to taste
1/4 tsp ground ginger
1/4th tsp ground nutmeg
pinch of salt
1 cup regular oats
2 tsp pure vanilla extract
1/2 tsp lemon juice (optional, I didn't add this)
2 tbsp chopped walnuts, divided
2 tbsp raisins, divided
4 tbsp pure maple syrup
4 stevia packets (optional, for added sweetness)
1 tbsp sweetened shredded coconut, for garnish
1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)


Directions: Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.

In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.

Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 4 tbsp of maple syrup. Remove from heat and portion into bowls.

Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.

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Megan loved this stuff so much that she stole Paul's oatmeal, and then scooted a little chair up to the stove to devour the pot!

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Something green. Nutrient-packed. Creamy.

Delicious.

Sweet apples, combined with creamy bananas and creamy sweet dates, some almond milk. Jam-packed with baby kale or spinach.

Apple pie in a jar.

Your taste buds and energy levels will be very happy.

Apple Pie Green Smoothie
By Ashlee Crozier

Ingredients:

2 cups baby kale or spinach, tightly packed and heaping (don't be shy! really pack it!)
1 and 3/4 cup almond milk
2 ORGANIC (NO CHEMICAL SHAKES, HERE!) large Gala apples, or other sweet apples
1 1/2 to 2 frozen bananas
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
6 Deglet Noor Dates (or 3 medjool dates, but I have not tried using medjool yet)
4 stevia packets
1 cup ice

Directions:

Put almond milk and greens (spinach or baby kale both taste great) in blender and blend until all greens are pulverized.

Add remaining ingredients and blend until smooth.

I like to blend the greens first, with the milk, so that I have enough room to add more greens (on my ambitiously green days) and room for the remaining ingredients without killing my blender.

I was introduced to deglet noor dates by my sister, Aimee. They are only 26 calories per date! They are so delicious. I bought mine at Costco -- huge tub! Perfect in this shake, and they don't give me a tummy ache like blended medjool dates sometimes do.

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Lastly, pumpkin pie smoothie, revisited.

Lower in fat. Quite delicious. Ready in minutes.

Pumpkin Pie Smoothie, Revisited (Low Fat, Easy prep)
By Ashlee Crozier (inspired by this smoothie)

Note From Ashlee: Removing the chia seeds and oatmeal also removes the issue of the shake being too thick. It also means you can have your insta-shake; no more overnight preparation. That's more like it! I feel very hydrated after having this snack, and it meets all of my energy needs for hours. Yummy little treat.

Ingredients:

2 cups almond milk
1 and 1/4 cup canned pumpkin
1 tsp blackstrap molasses
1 1/2 frozen ripe banana
2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup ice cubes (creates better texture, and makes it cold which enhances flavor)
2 tbsp pure maple syrup
3-4 packets of Stevia (don't skip! This makes the smoothie sweet without adding sugar!)

Instructions

1. Throw everything in your blender all at once.

3. Blend until smooth. One full cycle in my Blendtec does the trick. Drink, and enjoy!





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I hope to be able to post two fabulous main dishes to grace your Thanksgiving table. They are loved by meat-eaters and vegetarians alike.

I am also re-working Cauliflower Bechamel to taste similar to Chicken Alfredo. Loved by my kids, and taste testers (thanks, Rachel!).

We leave this Saturday morning for California.

Are you traveling for Thanksgiving?

How do you survive the Holidays and stay healthy?

Paul says he will have Turkey on Thanksgiving day, just to shake off the title, "vegan." He says he's a whole foodist, not a vegan.

Wherever you're headed, I hope you stay safe!

Double Chocolate Chippers // Cleaning Up 26

Underneath piles of wood, leaves, and old broken down planters, lay pretty little red brick stepping stones. I had to dig them up. Brush off the dirt. Re-position them.

It took three cartfuls to carry away all the junk. It still needs a lot of work.

And I thought. Why would anyone live with all of this trash, when they could have enjoyed the red brick stepping stones lying underneath it all?

Remember these little tummy aches? It took me three days to officially throw them out.

Why would I live for so long with cookies that made me feel sick, when I could have been enjoying these happy little festive things?

Boo!

Samuel and I got along very well with these cookies. I honestly have not seen him love a cookie this much.

They very quickly met their demise.

Chocolate, oil free with amazing texture, oats, coconut, craisins and the occasional chocolate chip.

Dunked in milk? Heaven.

I am off to go make some more.

Right after I tell you the recipe.

Double Chocolate Chippers
Adapted from Dreena Burton's, "Let Them Eat Vegan!"

Note From Ashlee: I've discovered that it's the chocolate chips that cause my tummy aches, not cocoa powder. Therefore, I used only 2 Tbsp. of chocolate chips, but you can feel free to increase that amount. These cookies have some serious satiation power with the oats and other components. They make me feel great when I eat them. If you would rather have oil in your cookie, replace the soy yogurt and the almond butter with 1/4 cup neutral-flavored oil. But the oil free texture is amazing. I recommend it.

Ingredients:

1 cup sifted spelt flour
1 cup rolled oats
1/4 cup finely shredded coconut
1/2 cup craisins
1/4 cup unsweetened cocoa powder
1/4 cup unrefined sugar (I cheated and used white sugar!)
2 TBSP to 1/3 cup nondairy chocolate chips (use combination of white and dark if you want)
1/4 teaspoon salt
1 teaspoon baking powder (High Altitude: 1/2 teaspoon baking powder)
1/4 teaspoon baking soda (High Altitude: 1/8 teaspoon baking soda)
1/3 cup, slightly over-flowing, maple syrup
1 1/2 teaspoons pure vanilla extract
2 tablespoons, heaping, almond butter
1 tablespoon soy yogurt, applesauce, or chia seed gel (I used soy yogurt)

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a bowl, combine the dry ingredients (including the chips or your substitute of choice). Sift in the baking powder and baking soda, and mix well.

In a separate bowl, combine the maple syrup with the vanilla, then stir in the almond butter and soy yogurt (or replace with 1/4 cup of neutral-flavored oil)until well mixed. Add the wet mixture to the dry, and stir until just incorporated. If they are oil free, you will get quite the arm workout stirring these.

Place spoonfuls of the batter (about 1 tablespoon) on the prepared baking sheet and flatten a little. (If they are oil free, you may need to smash them down quite a bit). Bake for 11 to 12 minutes (mine were perfect at 11 minutes, 11 minutes if your cookies are smaller, 12 if they are larger).

Remove from the oven, let cool on the pan for a minute (not too much longer, to prevent drying, and if they are oil free I would remove the cookies from the pan immediately). Then transfer to a cooling rack.

If This Apron Could Talk: If cookie batter is dry when mixing, add another teaspoon of maple syrup plus 1 teaspoon of oil (or soy yogurt) and incorporate. The batter should be thick and somewhat moist, but not too moist, so go easy with incorporating more wet ingredients.




The kids and I have actually been having a lot of fun cleaning up our cottage, which we have now lovingly nicknamed, "26."

It's helped keep me occupied and productive, while Paul is away. We are trying to get it ready so we can have an open house tomorrow. Paul says we lose $26 a day on #26, when we don't have it rented out. Ha. Numbers man.

Do you have costumes yet? Are you going to dress up, or just your kids? I have no idea what I will do! Essie wants to be a cheerleader, Samuel, a fireman, and Megan is going to be a flower. YAY! I love Halloween!

I thought it might be fun to have a recipe round-up the day before Halloween, of recipes that would complete your healthful holiday. What do you think?

And yes, we are one of those families who is actually going to give out Halloween candy, not pencils and toothbrushes. Probably skip the milk chocolate stuff. How about you? What are you planning to give to trick-or-treaters?

I hope you have a great weekend, and enjoy the anticipation of Halloween!

Coconut Banana Muffins & Fruit Salad; A Plant-Powered Breakfast

Coconut Banana Muffins. Our favorite muffins.

And fruit salad. Simple. Breakfast.

I've had some recipe requests.

And I am behind.

Fruit Salad.

Lemon cake.

Calzones.

And one other...oh, now I can't remember. I haven't forgotten you, though!

My sister, Aimee, requested the fruit salad. It's a simple recipe, but I really liked the flavor combinations. My kids ate it out of the bowl. Except Essie, who won't touch cantaloupe.

Isn't it interesting to see the things our kids don't like. I love cantaloupe.

Sometimes I don't want to drink my breakfast. I want to chew it.

Sometimes I actually eat green, leafy salads for breakfast.

Don't blame me, blame my Mom. Who first gave me the crazy idea. I think it's yummy. And no tummy ache in the morning from sugary cereals, all that stuff.

Salad for breakfast, haven't you heard? It's the new thing!

Simple Fruit Salad
By Ashlee Crozier

Ingredients:

1/2 cantaloupe, seeded and cut into small cubes
1 orange, peeled, and sliced, then cut the slices into bite-size pieces
1 bartlett pear, ripe, sliced and diced (core removed)
2 small bananas, or 1 very large banana, cut into coins
2 large handfuls (or more) of blueberries, (or grapes, in season)

Directions:

Thoroughly wash your blueberries and pear. Cut each kind as indicated. After cutting all of your fruit, gently toss them all together (except blueberries) in a pretty serving bowl until well combined. Sprinkle with a few handfuls of blueberries, for color and flavor. Eat hardy.


To complement your fruit salad.

These are some of our most favorite muffins. I modified them to be oil free. I actually have also tried making them with oil, and I did not like them nearly as much. The soy yogurt seemed to intensify the flavors. And when I eat these, for me it is reminiscent of a donut. Except these don't make me feel like I ate a donut.

My family loves them. I have to double the recipe, and still they are gone within half a day. Great for lunches. Great for on-the-go. They are just great.

I actually am going to make these again for breakfast today, for my kids. And pack it in Essie's school lunch.

This could be a great weekend breakfast, too!

Coconut Banana Muffins
Modified to be oil free from Dreena Burton's "Let Them Eat Vegan!"

Makes 11 small to medium muffins


Topping: (optional) (I never use it because it requires oil, and I like my muffin unadulterated. It's less work and just as deeeelish.)

1 1/2 tablespoons unrefined sugar
1/2 teaspoon neutral-flavored oil


Muffin mixture:

1 cup whole-grain spelt flour
1 cup oat or barley flour
1/2 cup unsweetened dried, and finely shredded coconut
1/4 cup unrefined sugar (I use coconut palm sugar)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon (rounded) sea salt
2 teaspoons baking powder (High Altitude: use only 1 teaspoon)
1/2 teaspoon baking soda (High Altitude: use only 1/4 teaspoon)
3/4 cup mashed, over-ripe banana (1 to 1 1/2 bananas)
3/4 cup plain nondairy milk
1/4 cup pure maple syrup
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1 1/2 tablespoons soy vanilla yogurt (3 tablespoons neutral-flavored oil, if you are not oil free, yet)


Directions:

Preheat oven to 375.

In a small bowl, combine the topping ingredients, if using, and set aside until the muffin batter is ready.

In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir until well mixed.

In another bowl, combine the mashed bananas, milk, maple syrup, vinegar, vanilla, and oil (or soy yogurt!). Add the wet mixture to the dry mixture, and gently fold and stir until well mixed.

If your muffins are oil free, you will need to either have a silicone muffin tin, or, you will need to use paper muffin liners, briefly sprayed with a tiny bit of nonstick spray. (If you don't like nonstick spray, then you could just wait for the muffins to cool quite a bit longer after baking, before you eat them, so that your muffin ingredients don't stick to the paper liners).

Scoop the mixture into a lined muffin pan, filling nine muffin cups (for larger muffins) or eleven or twelve muffin cups (for smaller muffins). If using the topping (I don't) sprinkle a few pinches of it on top of each muffin.

Bake for 18 to 20 minutes (less time for smaller muffins, longer for larger), until toothpick inserted into the center comes out clean.

Remove from oven, let fool for a couple of minutes in the pan, and then transfer the muffins to cool on a cooling rack.



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This is totally not a kosher question to ask.

But, has anyone tried the Pumpkin Mac yet? Alisa?

We had it again yesterday and I really like it. But it really matters to me whether or not YOU really like it. Or not. I'd love to know...one way or the other.


*****

And, our reduced computer time is going really well. I like it. I don't feel so much pressure to constantly be doing something else. I can be present. With my kids.

Samuel has reduced computer time, too. It is hard for him. He's thrown fits. But you know, I was able to sit down with him and talk about why it was important to do other things. He genuinely cared. His countenance, attitude, and behavior changed. He understands. Once I opened my mouth and talked.

We went to the park. We did laundry. Homework. Dishes. We played. Listened to music. Oh, yeah. My kids really love this song. We danced to it.




Have fun dancing, and have a happy weekend!

Pumpkin Pie Smoothie

How much change is undergone before you can call a recipe your own creation?

My sister and I had a phone conversation about this last night. She is an artist. In art world, a piece of work can be called yours if it has undergone a 30% change, or more.

How do you measure that in food?

When I first tried this pumpkin pie smoothie, I really, really wanted it to work out. There's all this talk about pumpkin pie smoothies.

Well, I don't want to be left out.

I want a yummy piece of pumpkin pie in my smoothie, too. You can say that in a whiny voice, and I will fully support it.

You won't believe my line of thinking. Please don't laugh. Okay, laugh if you want to, as long as I can't hear you. My line of thinking went something like this: How can I make this a green smoothie? I really don't like drinking smoothies without a vegetable in it. Yes, it took me a few minutes to recall that pumpkin, after all, is a vegetable. Genius. Are you sure you want to eat my food after hearing this very sad tale about moi?

All right. Brought myself to attempt said recipe.

Paul is a green smoothie drinkin' monster. Most any green smoothie I give him, even if it's not-so-good, he will drink it. This tall glass of pumpkin-ness, however, sat. Half consumed. I could see him glance at it every once in a while, intermittently throughout his meal. Trying to determine what he thought of it, and figure out a way he could get the rest of this health food concoction into his body. Without having to taste it.

And I stood there, staring at him, staring at his smoothie. Willing him to like it.

Please, please like it.

Realized I could taste my own tall glass of pumpkin-ness to see if it was good or not. I have taste buds, too. Wow. So thick that it is hard to swallow; gives me the sensation that I really should be chewing it.

First taste pumpkin. Then banana. As an aftertaste, spices that make my throat burn. Every time I swallow. These flavors take turns dancing on my tongue.

There is no way. No way I can post something like that on my blog. Or even make reference to it, or add a link to it, if I myself am having difficulties choking it down or having to remind myself it is healthy, and therefore I need to finish it.

I was torn. This recipe had serious potential. I could tell it was a work of art in the making, and I did not want to kick it. I wanted, very badly, to keep it.

Then, I remembered. Oh, yeah. I modify recipes. It's what I do.

Went back to the drawing board, and made my little modifications.

Paul and I went from trying to choke down the smoothie, to trying to figure out how we could scrape every last bit of pie goodness out of the blender. Off of the blender lid. Out of our green smoothie jars.

I might have even licked the rubber spatula.

First taste...pumpkin pie. That's it. And then I want more.

Pumpkin Pie Smoothie
Adapted from Angela Liddon

~2 servings

Note from Ashlee: The changes I made are small, but they made a big difference. The smoothie went from too thick and overpowering, with choppy flavors, to sweet, nicely textured, well-combined flavors. I removed the dried ginger, reduced banana and molasses, incorporated more ice, and added stevia. It wasn't sweet enough without stevia. After making my modifications, and recording them carefully, I made this recipe three more times, with the same great success every time.

Portions of this recipe have to be prepared in advance. An oat/milk/chia seed mixture needs to thicken, and you will need a frozen banana.


Ingredients

2 cups almond milk
1/2 cup rolled oats
2 tbsp chia seeds
1 cup canned pumpkin
1 tsp blackstrap molasses
3/4-1 frozen ripe banana (less is better than more, otherwise it will just taste like banana)
2 tsp cinnamon
1/4 tsp ground nutmeg
15-22 ice cubes (creates better texture, and makes it cold which enhances flavor)
2 tbsp pure maple syrup
3-4 packets of Stevia (don't skip! This makes the smoothie sweet without adding sugar!)
Coconut Whipped Cream, for garnish


Instructions

1. In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.

2. Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, stevia, spices, ice and maple syrup. In other words, just throw everything in your blender all at once.

3. Blend until smooth. Add additional ice cubes to achieve a smoothie-like texture. It should not be so thick that it looks/feels like pudding. Blend until ice cold. (If you don't have a high powered blender, you may need to layer your ice in the blender first. Or use less ice. I would start out with 8-12 cubes, blend, and then add more from there. The additional ice is what changed the texture and made it drinkable, instead of being so thick. I would hesitate to reduce the ice cubes.) It takes three full cycles on my powerful blendtec to get this smoothie completely smooth -- there should be no grittiness. So blend the tarnation out of it.


4. Serve with Coconut Whipped Cream and a sprinkle of cinnamon on top! (I don't do this because I am too lazy, and find that the smoothie is great without it.)





Some things you should know about this recipe:

It's one of those "you have to prepare the night before" things. Or at least let it sit for an hour or so.

I know.

I am not an overnight prep girl, myself. I don't do overnight lasagna, overnight breakfast casseroles. Any of that stuff. And I have to tell you that I was frustrated.

I wanted my smoothie. NOW.

But I went ahead and made the prep ingredients, and then put it in the fridge. Later the same day, I made my smoothie. Right after finishing it, I made another batch of prep ingredients for overnight.

Now, it's a habit. I make the prep part right after blending the previous nights' concoction. Ready for tomorrow!

And.

It requires frozen bananas. I would not use a banana that has not been frozen.

Here is what I do. After being addicted to banana ice cream all summer, and then needing bananas for my favorite muffin recipe, I learned to buy a lot of bananas.

Every week when I go to Costco, I buy 4-6 bunches of bananas. At $1.29 per bunch, this amounts to about $6-$8 a week. Totally affordable. The kids and I eat through as many as we can over the course of the week, while the rest sit on the counter to sweeten.

When they are speckled brown, I grab my kids and we have a banana party. They coin bananas and put them in freezer Ziploc baggies, while I clean the kitchen.

Sometimes we eat the bananas. I have no complaints. Dr. Atkins, if alive, probably would, though.

They store very well, lying flat in my freezer, inside freezer-Ziploc gallon bags, available for banana ice cream.

Also available for a great Pumpkin Pie smoothie. I can't remember the last time we threw away an old banana in the trash. They are too precious around here.

Lastly, oats and pumpkin are some of the highest fiber foods. Sorry, Metamucil. I'll put you out of business.

Happy Autumn!!

Fried Tofu // Incorporating Soy in Your Child's Life

Transitioning to a plant-based diet was very difficult for my kids. At first. Especially for my oldest, Essie.

Another one of the unforeseen negative side affects of trying low carb, was that I had trained her palate to enjoy meat, cheese, heavy cream, eggs, and salmon in particular.

It was hard for her. She struggled. In one week I had completely changed her menu. No eggs for breakfast, meat and cheese for lunch, and hot dogs for an afternoon snack. No salmon for dinner.

Looking back on that I shake my head. Literally. What a SAD menu. Where were the whole grains? The fruit, vegetables, raw nuts, beans? No where to be found.

What a tragedy.

But unlike dramatic plays, this tragedy has a happy ending. Or beginning. Depending on which way you look at it.

It's called tofu. Soy. If prepared and presented the right way, kids love. Of course, I try with every meal to incorporate as many nutrient-dense foods as possible for my children, but soy foods really help them get the calories they need. I do not use soy as a replacement for other nutrient dense foods, but rather, in addition to them -- as a side.

The first time Essie tried crispy tofu, I saw the gears turning in her head. Excitement. And I could see that she decided that this eating veg thing wasn't so crazy after all. She could do it. Enjoy it.

So, I thought I would write about some of our favorite soy foods. (See my and Dr. Joel Fuhrman's opinion on whole soy foods, here.)

Starting with the basics. Soy milk. My children's favorite non-dairy milk, it is creamy, a little bit fatty, higher in calories than almond milk, and delicious.

Organic, unsweetened, enriched with calcium, vitamins A and D, and a good source of Vitamin B12. (All vegans need supplementation with vitamin B12.) They love it poured all over their breakfast oatmeal, cereal, or Mighty Tasty Hot Cereal. They also drink it straight out of a cup, with their meals, or use it for dunking cookies.

Next would have to be soy yogurt. I'm tellin' ya we are all addicted to this stuff. I have tried other yogurts -- almond, coconut, etc, and they cannot compete with the flavor or texture.

I hope you get a chance to go to Trader Joe's and try soy yogurt like this. For $2.49 per large container, it's affordable and every week I buy about 4-5 of these. Seriously. Addicted. It contains live probiotic cultures; helpful for the digestive system. This yogurt sells fast at TJ's so go during the week, especially in the morning to make sure you get some. Just a little trick I learned. It's always gone on a Saturday evening.

If you don't have a Trader Joe's, Whole Foods Market also carries Silk Soy Live! yogurt, large container for about the same price. I don't find it to be as tasty as TJ's yogurt, but remember that you can always add some sugar or other flavorings (maybe some fruit jam?) to yogurt to make it tastier.

We eat it as a snack, and I also use it to replace oil in my baked goods (use half the amount than oil). Because it contains fat, and is quite thick, I think it tastes much better as an oil replacement than applesauce does. Kids need fat. I am convinced. They want it, crave it, love it.

Essie had first tried crispy tofu at a restaurant. They deep fry it. Wow. Is this stuff good! I am working on going to a Thai Diner and asking to buy their deep fried tofu (sounds terrible, I know, but kids need fat) directly from them. No way am I buying a deep fryer.

Until then (I'll let you know how that turns out) I love using pre-baked, organic, seasoned tofu. Trader Joe's sells three different flavors; BBQ, Savory, and Teriyaki. I am sure other health food stores carry similar products. I just haven't looked because we are happy with TJ's.

What I do: open a package of pre-baked, seasoned tofu, and slice them into cubes or bite-size slabs. I try to maximize the surface area so that it can get toasted well and become pretty crispy. Get a nonstick skillet, and pre-heat to medium-high heat. Throw cubes in the skillet without any oil, and brown on both sides. Makes it crispy and warm. Serve with ketchup, BBQ sauce, ranch dressing, or their favorite sauce. My kids love this, and clamor over who gets the last piece.

For Sandwiches: Take a block of pre-baked, seasoned tofu, and either chop it fine with a knife or pulse it in the food processor until fine. Immediately press it into hummus that has been spread over some whole grain bread. The tofu loses moistness if you wait too long, and doesn't stick in the hummus as well. Spread a second slice of bread with hummus, and put the two pieces together to form a sandwich. I try to press/compact as much tofu in the sandwich as possible.

I also love using the Teriyaki tofu in our VERY favorite Thai Noodle dish.

Kids love ice cream, creamy treats. I mostly make banana ice cream for them in my food processor, but I also buy soy ice cream, and soy ice cream novelties.

One of their favorite treats is chocolate milk. Pictured is the almond chocolate milk because it was in my fridge, but soy chocolate milk is also commonly sold (even at Wal-Mart!) and is very delicious!

Not every child enjoys meatless hot dogs. I don't think they taste fantastic. But for some reason, my kids really like them. It helps to have them on hand for immediate snacks. Just follow the directions on the back of the package for the best results in preparation.

Tofurky, a sliced deli meat, is also available (pictured at the very top). I do think that this stuff actually tastes good. Pair it with mayo or some hummus your kids like, and you have a sandwich. Or, if you are like Samuel, you munch on it plain. Samuel and Megan love it. It is a more refined food, so I do avoid serving it to them, and strongly prefer to serve them organic tofu.

Sprouted organic tofu. Or sprouted organic tempeh (another tofu product). Fried my way. The Dreena Burton way. Yummy!

What I do: Remove tofu from package, and carefully pat/press dry with paper towels. Cut into cubes, and marinate for 20 minutes. Toss in corn starch. Fry in 3 tablespoons of oil on high heat. Serve with ketchup.

PROJECT VEGAN KIDS
VEGAN FAST FOOD! (If you marinate the tofu/tempeh for 15 minutes or less.)


Pan-Fried Tempt-eh! Or Tofu!
By Dreena Burton, from "Eat, Drink, & Be Vegan."

Makes 5-6 servings as a side dish or nibbler, or 3-4 servings as an entree.
Wheat Free
Gluten Free if you use tofu and corn starch

Note from Ashlee: Although this recipe is for tempeh, my children find both tofu and tempeh very appetizing. I have tried baking my tofu with seasonings and my kids and I do not enjoy it. They like it crispy (because there is so much oil, I try not to eat this!). These are a great replacement for the chicken nugget, when served with ketchup or other dipping sauce. See Dreena's note below, for tips on using tofu in this recipe.

Ingredients:

1 1/2 tablespoons rice vinegar or apple cider vinegar (for tofu, use balsamic or red wine vinegar!)
1 1/2 tablespoons tamari (soy sauce)
1 package (8-oz/227-g) tempeh, or 1/2 package (15-oz) extra-firm tofu, patted/pressed dry with paper towels.
3-4 tablespoons cornstarch (or arrowroot, but I found arrowroot to be gummy when fried)
3 tablespoon coconut or olive oil
lemon wedges, for serving (optional, I never add this part)

Directions:

In a large, shallow dish, mix vinegar and tamari. On a cutting board, cut tempeh about 1/2 x 3 1/2-in (1x9-cm) slices. Add tempeh to vinegar-tamari mixture to marinate, turning slices to absorb marinade on both sides. If possible, allow tempeh to marinate for 20 minutes or more in the refrigerator.

In a large dish, spread cornstarch (or arrowroot powder). Dip each tempeh slice in cornstarch, gently tapping to remove any clumps (some areas will have a thicker layer of cornstarch, this is okay.) In a small to medium size non-stick frying pan on high, heat oil. Add tempeh slices and fry on one side for 4-6 minutes until golden brown and crispy. Flip over and cook for 4-5 minutes until crispy, adding more oil if needed. Flip again if needed. Remove and serve immediately with a squeeze of lemon wedge (for adults) or with a favorite dipping sauce...be sure to eat them while still hot.

Note from Dreena: You can substitute tempeh with tofu (I DO!) in this recipe: use 1 pkg (12-oz/350-g) fresh extra-firm tofu, cut into 1/4-1/2 inch thick squares and press between paper towels to remove excess moisture, then marinate it as you would the tempeh (using 2 tbsp Tamari).

This is so good, even my normally "tempeh averse" husband loves it. I originally created the recipe using tofu, which is an excellent variation. Either way, this Tempt-eh! is a little crispy, a little tender, and a whole lot delicious. This appetizer can also be served in an entree with noodles or a whole grain.

5 Minute Banana Berry Ice Cream

My little Samuel asks me for ice cream almost daily.

Although making homemade ice cream is not really too big of a deal, it requires a little bit of patience. And since Samuel and I are alike in so many ways, sometimes neither of us have the patience required to wait for the ice cream to freeze.

In comes 5 minute Banana ice cream. Aaaahhh. And it is almost done in an instant.

Because it is made from bananas, berries, raw nuts, and minimal added pure maple syrup, I have no problem serving this to my kids as an afternoon snack. Kinda' as a replacement for yogurt or cottage cheese or something like that.

You do need a food processor. Or if you don't have one I have seen some people try it with a blender. I have been very frustrated in trying to use my Blendtec to get it to work. Perhaps try adding the maple syrup with the bananas in the first step to get it to blend?

Here is a great little video with Dreena Burton, demonstrating how to make Banana Ice Cream. I will post her recipe, and also my modifications so you can see what I did.



Dreena has other movies that you can watch. I think she's the best!

Cashew Banana Ice Cream
By Dreena Burton, with some modifications of my own that my kids love.

When I have overripe bananas, I slice them, measure 3 cups to a container or ziploc bag, then store in the freezer so they are readily available to make this ice cream.

Ingredients: (Tree NUT FREE variation)

(About 3 cups)

3 cups frozen sliced bananas (4–5 medium bananas) (see notes)
1/3 – ½ cup cashew butter (raw cashew butter is especially good; also try a combo of almond butter and macadamia nut butter) (if allergic to tree nuts, use peanut butter)
1/8 tsp sea salt
3-4 tbsp pure maple syrup (or less/more as desired)

And my variation:

Includes frozen mixed berries, and less nut butter.

3 cups frozen sliced bananas (4–5 medium bananas)
1/2 cup frozen berry medley
1/4 cup (scant) cashew butter
2 Tbsp almond butter
1/8 tsp sea salt
3-4 tbsp pure maple syrup (or less/more as desired)


Instructions

In a food processor, process bananas until they are roughly chopped. Add frozen berries, cashew butter, salt, and syrup (starting with 2-3 tablespoons) and purée until very smooth, scraping down sides of bowl as needed.

Taste test, adding remaining syrup if desired.

Serve immediately, and store leftovers in the freezer. (This ice cream freezes well, being easy to scoop again within a few minutes after removing from the freezer. In fact, I prefer to freeze it to reharden the ice cream somewhat before digging in!)

Notes:

When I have overripe bananas, I slice them, measure 3 cups to a container or ziploc bag, then store in the freezer so they are readily available to make this ice cream.
The more overripe your bananas, the sweeter this ice cream will be. Also, softer ice cream is sweeter to our tastebuds than hard, frozen ice cream, so you can adjust sweetness to taste with the maple syrup. (don’t omit the salt, it enhances the sweetness and also rounds out the overall flavors.)

You can modify this ice cream as you like. I prefer the simplicity of bananas and cashews, but you could add vanilla extract (or paste), almond extract, cinnamon, and/or nutmeg. Also, try pulsing in some raw cashews or macadamia nuts, or some chocolate chips.

PROJECT VEGAN KIDS
DAIRY FREE SERIES
AND
We all want VEGAN FAST FOOD!
This will be our first contribution to this new fast food series, as I really do make this when I am panicked and don't know what else to feed my kids in a hurry.

Purple Power Smoothie

A few days ago I found myself so hungry I realized I should have eaten 20 minutes ago!

Has this ever happened to you?

Some words from my brother came to mind, "Ashlee, nothing you have to feed me will suffice! I am just too hungry."

At that moment I knew exactly what he meant by "too hungry."

When this happens I try to have a few healthy go-to snacks, or snack ideas on hand so that I don't panic. Nothing really sounds appetizing that's junk-foodish because junk food never has any satiation power.

I remembered that I had a new green purple smoothie that I could fix super-fast, and then I didn't feel so desperate. I tend to memorize smoothie recipes after fixing them one or two times so that I can make them in a flash.

After those one or two initial makings of it, I generally stop measuring, and just throw the basic ingredients together the way I like it. Which generally consists of adding a lot more greens than the original recipe calls for. I LOVE greens. I love them because of how they make me feel.

Paul and I were talking about how, after drinking a green smoothie made entirely from fresh produce, water, and ice, that we never feel sick. And, admittedly, some foods make me feel sick. You have experienced this before, too, I am sure!

It has taken me a while to really realize that smoothies are more than just a breakfast food. They are snack food, sometimes even dinner food. Basically, just a good ol' anytime standby food.

And it goes without saying that, fresh produce, in whatever form you eat it (whole, as a salad, smoothie, or whatever) is dairy free, gluten free, oil free, meat free, soy free, egg free; free of a lot of junk and stuff we don't want!

So grab produce when you are just too hungry, and you will feel great!

Here's one way to enjoy fresh fruits and veg. It's like a salad in a blender that doesn't require any dressing.

What is your favorite go-to food that makes you feel great when you find yourself too hungry?

Coming up I have found and improved a fantastic nut/soy/dairy-free cream sauce that has a secret ingredient! You'll never guess what it is!

And look here for my other favorite green smoothie.

I was intrigued by this recipe because of it's liquid foundation: pomegranate juice. It can be found at Costco, Target, and other natural food stores. It makes the berries pop, and the taste of greens completely disappears.

Purple Power Smoothie
From Dr. Joel Furhman's book, "Super Immunity."


Ingredients:
1 cup pomegranate juice (I had to use more juice, almost 2 cups, because I add more greens)
1 cup compacted spinach (I used 3 cups compacted, I didn't have Boston lettuce)
1 cup compacted Boston lettuce
1/4 of a medium cucumber
1/2 cup frozen blueberries
1 cup frozen mixed berries or strawberries (I added 1/2 cup extra and omitted blueberries)
3 pitted dates (blended dates hurt my stomach for some reason, so I added 3 packets of stevia plus 1-2 teaspoons of agave nectar)
2 tablespoons ground flax seeds
1 cup ice (don't skip, don't underestimate the power of ice to enhance smoothie flavors)
2 tsp green powder (my addition/modification, I use Ormus Supergreens)


Directions:

Blend ingredients in a Vitamix (I use my Blendtec) or other high-powered blender until smooth and creamy. If you don't have a high-powered blender I still encourage you to make this, but halve the recipe or work in batches and blend until smooth and creamy.

For PROJECT VEGAN KIDS (ALL MY KIDS LOVE IT) &
For GO DAIRY FREE SERIES

Baked Rice Pudding

One of the sweetest things is when my kids have requests that I make them certain foods.

First of all, they ask me so nicely! And second, it lets me know for sure that they really like that particular food.

Rice pudding is on their top ten favorites list of breakfast foods (yes, they love it for BREAKFAST!). And for the last couple of days, it's what they've been requesting.

It is a great way to get your kids familiar with brown rice, and also helps use up rice leftovers from a previous meal. I have a rice maker and make rice in batches of about 4 cups at a time. Rice (cooked) is easily frozen and then thawed for more use later.

I modified this recipe from Mary McDougall after a few trial runs. I only add 1/2 cup of dried fruit, where she adds 1 whole cup; it just seemed like their were more raisins than rice! In the above picture I used craisins and dates, but only because I didn't have any raisins. Raisins are definitely our favorite dried fruit to add. But get creative and add whatever dried fruit is your fave. And if it's just for the adults in the house, you may want to add a few chopped walnuts for crunch.

Don't forget, or decide to skip, bringing the mixture to boil on the stove-top before baking it. I have done this and it makes the rice less plump, more runny (in the above pic the pudding is quite thick, I added the extra milk after baking), and increases the baking time by 2-3X. It's totally worth bringing it to a boil! I actually just stuck my 13X9 glass baking pan right on top of the stove and brought it to a boil, then transferred it to the oven.

I hope you enjoy it, it's dairy free, gluten free, very low in fat, is a whole grain, and depending on what milk you use, it can be nut or soy free. Here are some of the milks I had in my fridge yesterday.

Part of our GO DAIRY FREE series, and PROJECT VEGAN KIDS.

BAKED RICE PUDDING
Modified from Mary McDougall's online Recipe Index

Note from Mary: We have been enjoying rice pudding in assorted variations for many years. We made this one a few nights ago and really enjoyed it. Check out the “hints” for different serving ideas. We would consider this a healthy dessert, the less sugar used, the healthier it is.

Preparation Time: 5 minutes (cooked rice needed)
Cooking Time: 35 minutes
Servings: 4-6

3 cups cooked brown rice
2 cups soy or rice milk
1/2 cup dried fruit
3 teaspoons brown sugar (you may need to add a little more for your kids)
2 teaspoons vanilla
1/2 teaspoon sea salt
1 teaspoon cinnamon

Preheat oven to 350 degrees.

Combine all ingredients in an oven-proof pot. Heat to just boiling. Remove from heat, stir and place uncovered in the oven. Bake for 30 minutes. Remove from oven and let rest for 5-10 minutes before serving.

Hints: Serve in individual bowls with extra soy or rice milk to pour over the pudding and/or brown sugar to sprinkle on top. This may also be baked in individual bowls. Baking time will be reduced by about half. Different kinds of fruit may be used such as raisins, currents, dried cranberries, or chopped apricots or dates. This may also be served cold or at room temperature.

Project Vegan Kids Fruit Sushi

I am reminded that Project Vegan Kids needs to continue. I am going to try to label all of my posts that are a part of Project Vegan Kids so that if you do a search in the google search bar, you will be able to find all the posts pertaining. Also, I am going to add a link to the side bar for Project Vegan Kids.

As a part of Project Vegan Kids, I need to refer you to an awesome vegan twist on raw sushi/the good ole regular PB&J.

These recipes can be found at aimeehenrikson.blogspot.com. Who is my Fabulous Flexitarian sister! She is a brilliant chef, food artist, and photographer. Let me give you an example:

How many of you Moms, or anyone looking for a snack, get a little tired of the PB&J? ME! Pick me! And, how many of you have to pack lunches every day that are eaten by the world's greatest skeptics? (That would be your child.) Me again. You too?

Here is some variety! And my kids LOVED these! I was skeptical, I will admit it.

It's GREEN for crying out loud.

Since when do most kids let you make them a lunch wrapped in green? BUT! My kids now ask for Aunt Aimee's special sushi DAILY.

Just a tip, make sure your leafy greens are organic. Organic romaine lettuce is to die for, and wraps much easier than regular, "hair-sprayed" (pesticide sprayed) lettuce. Foods your kids eat that are thin skinned should absolutely be organic.

This is another variation of raw vegan fruit sushi. Uber kid friendly. Total blessings from heaven, is what they actually are. And I am not just saying this because she is my sister. These have been kid-tested, remember, and kids always tell you like it is.

Your kids will love it, they will love you, and you WILL do a happy dance in your kitchen! Every single ingredient is good for them. It's different. It's fun.

And may I recommend adding her blog to your blog list? She is continuing to invent new recipes for vegan children such as sugar free vegan muddy buddies and more variations on fruit sushi/vegan lunches.

So hop on over to Fabulous Flexitarian's delicious universe, and get some variety on that PB&J!

P.S. Dr. Joel Furhman says that children's diets should largely consist of fruit, vegetables, and raw nuts and seeds. As I was going about my day today, I realized that these little sushi's are just that. A perfect compliment of vegetables, fruit, nuts, and seeds. Wrapped up all in one pretty little edible package. When I feed these to my kids, I feel like it is nutrition perfection. Whole foods at its best. Need I say more?