Top 5 Tools In My Whole Foods Kitchen

Transitioning to a whole foods, plant-based diet can seem overwhelming. Not only can new foods seem foreign, but also the methods and tools used to prepare them.

Through trial and error I have been able to narrow down my favorite kitchen tools down to 5. Of course, there are always things like juicers, dehydrators, standing mixers, bread makers, etc, but I find those items to be less important.

These are "small" appliances I love.

Top 5 kitchen Tools I use. I wouldn't want to cook without them. I have listed them in their order of importance to me.

1.) A good blender. I recommend either the Vita-Mix or Blendtec blender purchased at Costco. It's cheaper, and Costco has an unbeatable return policy if anything should go wrong. The warranty is also extended. You can return the blender at any time, even if you have lost your receipt.

I personally use the Blendtec Total Blender. I don't get paid to say that. Blendtec doesn't even know about little bitty me. Both blenders do a great job. When I am at my best, healthwise, I use my blender at least 3 times a day. A green smoothie for breakfast, my kids' favorite waffles (made from nuts, seeds, oats, etc, that all require high-powered blending) and some pear syrup. For lunch I eat either a soup (base made in the blender!) or a salad with salad dressing made in the blender. Then I might make my kids some macaroni and "cheese" (cheese sauce made in blender) or a cream from Strawberries and Cream. For dinner a lot of sauces for the main entree require a blender. I have over 2,000 uses on my blender; it keeps track of the number of uses for you. At $400 (I last saw Blendtecs at Costco, including a second, larger jar, for $379.) divided by 2,000 uses, each use cost me about 2 pennies. That cost will continue to go down over the years as I continue to use it.

2.) A good, large, food processor. I have heard Cuisinart brand is the "King" of food processors. I tried the Kitchenaid brand, and was sorely disappointed. Broke the second or third day and it was a bear to clean. Right now the 11 cup food processor is on sale at Costco for $150. I own the 12 cup, but they also have a 14 cup for larger families or bulk cooking. It took me 6 months into whole foods to get myself to buy one. How I wish I had done it sooner. I chop SO. MANY. VEGETABLES! Hummus, Banana Ice Cream, Italian Pizza Cheese, Vegetable Soup, all of these recipes are easier to make with a food processor.

3.) Electric Pressure Cooker. Let me just tell you how lazy I am. I don't wash my potatoes, I certainly don't peel them, and sometimes, I don't even cut them up before cooking. This works best with red and gold potatoes because the skins are delicious. I also DO NOT like waiting 30-45 minutes up here at high altitude for my potatoes to finish cooking. This pressure cooker gets the job done in less than 15 minutes. No peeling, cutting, washing required. It also cooks my dry beans in less than an hour (as opposed to 8-10 hours in a crock pot), I use it to cook all of my soups in about 10-15 minutes, and I use it to "steam" most of my vegetables in 5-10 minutes. Including cauliflower, which normally takes over 30 minutes to cook on the stove top. I LOVE THIS TOOL! Well, I love ALL my tools, but this one holds a special place in my heart. It rewards procrastinators, like myself. Best price? $79 at Costco.

4.) A large Rice Cooker. I live at a very high altitude (over 7,200 feet) and grains are so difficult to cook correctly up here. Other chefs in my area experience the same difficulty. I love how I can cook most any grain, if at the correct setting, perfectly. It's the kind of tool that I can set, and then forget. Leave for a few hours while a grain is cooking, and it will shut itself off. I use the steam cook option to make oatmeal. I also cook millet, and rice of all kinds. The rice is never burned, always tender. Best kind and price at Costco, for $29. Yes, I LOVE Costco. And no, I do NOT get paid to say that.

5.) Nonstick Cookware, high quality. This is my exact set. I bought it on Amazon and haven't looked back. I have been cooking for over 10 years in many kitchens, with many different sets. This set has been my absolute favorite: Analon Advanced Hard Anodized Nonstick 11 piece set. It is metal utensil safe, and the coating inside does NOT get scratched off and end up in your food. It has been my greatest ally in eliminating oils from my cooking. They are also super-easy to clean, and rarely, if ever, burn my food. Not everyone can afford a set like this. That's okay. A good quality nonstick cookware set can be very helpful. Costco sells some pretty good options. And you can return them if you don't like them.


All of this may seem overwhelming. Each item, except for the rice cooker, is not cheap. I did not buy all of these tools at once. It actually took me over a period of two years to purchase. I bought my Blendtec blender about a year before I transitioned to plant-based eating. However, all of these tools have made my life so much easier. They make it practical for me to take on this pattern of eating as a way of life, for the rest of my life.

Feel free to send me an email, or leave a comment if you have any questions about any of these tools. I would love to hear from you.

Nachos With Cheesy Sauce & Veg

Colds tend to hit me pretty hard. Much to my hubby's chagrin, who does not enjoy listening to sniffles, coughing, sneezing, all that stuff.

Mom's just aren't allowed to get sick. Come to think of it, I can only squeeze one childhood memory from my brain when my Mom was sick. She didn't get sick. Or so I thought.

So a little bit of the feminist comes out in me when I see this going on. What happens when Dad gets sick? He can take time off of work, take a nap, watch movies. Kids? Just skip school, sleep in, watch movies, and then when magically feeling better in the afternoon, go jump on the trampoline.

When MOM is sick? Change dirty diapers, do the dishes, call in and take the day off...wait, what? Oh, yeah. This is a job that does not accept sick days, vacation days, or paid holiday.

By the way, what's for dinner?

I have learned to ask for help. I know, novel concept. In the past, I have expected others to just see what is bothering me, feel my pain, give me a break and take over. That's not always how the male mind ticks. Or any mind, for that matter.

I have this thing in my head where, if I have to ask for it, it means he loves me less.

Paul is available. He is willing. You may remember this post and how he completely took over my responsibilities, taking the kids on hikes and more. Sometimes he is not able to do that. Conferences at work, collaborations with people from Germany. Company dinners.

But female pride rears it's ugly head and claims that if he loved me he would read my mind and know exactly what I want, so I would never have to talk. Not one word. Now I don't know WHO to feel sorry for. Me, or him?

Here's another problem. Paul used to cook for me all the time when we were GF/BF. Granted, usually it consisted of opening a few bags, boxes, or cans, but I must say that it was genuinely good food. I loved it. Both the fact that he cooked for me, and the food he made.

When I was pregnant with any three of our kids I would tend to get emo. BAD emo. While I was crying and completely beside myself he would frantically make some food, put it in front of me, and say, "Eat it." And I would respond, between sobs and tears, "But I'm not hungry!"

After consuming everything he had given me, and more, I would then be smiley and cheerful and say, "Oh, I guess I was hungry." Ha! Crazy me.

NOW. But now. We are plant-based. In this marriage, we have decided to take on the mantra, "Divide, and conquer." I am a psycho-control-freak-perfectionist when it comes to MY kitchen, MY food and what my family eats. I take pride in being able to cook for my family, sometimes a little too much pride, and am guilty of not allowing others to help me. I have gotten better at letting Paul do dishes for me...which happens just about every day now.

So when I get sick, he's at a loss. Because of me and my pride, he doesn't know where to start when it comes to plant-based meals. How to make cheese sauce. One of his pre-vegan meals was a cheese melt. Bread, a slice of deli meat, with slice of cheese, heated for 30 seconds in the microwave until cheese melts. Pretty yummy back in the day.

Back to the novel concept of asking for help. I wrestle my pride. Eventually find a way to beat it down long enough to say, "Paul, I need you to help me make dinner." And to my surprise, he responds, "Okay, tell me what to do."

Wow, that was not as hard as it should have been. I was gearing up for an angry fest. Well, switch gears, and just tell the man what to do, Ash.

Chop veggies, using the mini-food processor (my new toy, $30 from Costco).

Heat up a can of refried beans. Set the table.

Little hands can't wait to eat.

Find some juice, and the corn tortilla chips.

And let me make cheese sauce, uninterrupted.

Mom, you don't need to wait to get sick to make an easy dinner. And when you are sick, ask your dear, sweet hubby for a little bitty help. Because he's so willing. Loves you, even if he doesn't read minds. And if I remember correctly, I went and watched a movie right after eating dinner, while he cleaned the kitchen. A little gratitude may be in order; some kindness.

Paul proclaimed, "Mm, this is delicious, I think this is my new favorite meal!"

Because this, is some DELISH VEGAN FAST FOOD!

Kids LOVE it. Have them build their own nachos, so it's exactly the way they want it, and they can take some pride in their work.

PROJECT VEGAN KIDS.



Basic Nachos, You will Need:

Tortilla chips (ours are gluten free, Costco Kirkland Brand)
Cans of refried beans, heated
Optionally, this would also taste great with some Tofu Sour Cream
Chopped veggies, we like:
Olives
Tomatoes
Corn
Avocados sprinkled with pepper
Romaine lettuce
Red onions
Green chile
Bell Peppers


Simple Cheddar Cheese Sauce
From Neva Brackett's, "Seven Secrets Cookbook."

Note From Ashlee: I've had quite a few taste testers try this cheese sauce. Family and friends have all stated that it tastes exactly like the dairy nacho cheese sauce. Or better. It's ALWAYS been gobbled up. Sometimes I have to go back and make a second batch. Amber has incorporated it into her home, and met with great success. Her kids STILL don't know it's dairy free.

If you follow the directions EXACTLY, you will find yourself with a really good cheese sauce. Best for Mexican types of dishes, but also good on kids' pizza.

Ingredients:

1 cup raw cashew nuts
2 cups water
1/2 large or 1 small red bell pepper, or 1/4 cup canned pimentos or roasted red peppers (I ALWAYS use the jarred, roasted red bell peppers, also called pimentos.)
1 1/2 teaspoons salt
2 teaspoons onion powder
2 tablespoons food yeast flakes (nutritional yeast)
1/2 teaspoon garlic powder

Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick. Use for pizza, lasagna, burritos, etc.

Lite Cheese Option: Use only 1/2 cup cashew nuts plus 1 tablespoon cornstarch.

*Makes 3 Cups*



I also use this cheese sauce for:

Cheesy Mexican Casserole
Tamale Pie Casserole

Vegan Fast Food; The Method

This is Dish 1. I added seasoned quinoa and some coconut milk for a truly authentic taste of India Curry.

To my great horror yesterday, the fireplace in my living room was painted a bright purple, with shades of pink. I had asked the fix-it men to paint it a dark brown.

Somehow the color had gone completely awry.

But I couldn't communicate with them any further because I don't speak a lot of Spanish, and Paul was at work (he's the fluent Spanish speaker around here!)

My dilemma is that the appraiser comes to our house today. If I ask our workers to paint it a different color, then the fireplace will not be completed entirely before the appraiser arrives.

Installing and completing this high efficiency fireplace has been a big expense, and it is actually the way that we heat our house for the snowy winters up here in the mountains. If the fireplace is "under construction" then the appraiser cannot count it as adding additional value. And I know we already talked about the need for our house to appraise really high in value in order to buy the additional 7 acres surrounding our property.

But I really don't think I can stand to look at a purple and pink fireplace...once they put on the diamond finish, which acts as a sealant, it will be really hard to paint the fireplace a different color. There is something so final about a diamond finish. It's these kind of decisions that have me biting my fingernails and calling everyone I know with sense of artistic color (thanks, Mom!) to help me figure it out.

It's also in these situations that I really don't have a lot of time to cook. Something about transitioning to whole foods can feel like cooking is all consuming. Although I LOVE cooking, I really don't want to spend my whole life in the kitchen. More and more, "fast food" is becoming a necessity. Today I need to spend my time vacuuming up spilled granola, mopping up chocolate milk (don't worry, it's nondairy!), washing little fingerprints off of walls, and tidying up little hands' toys and books.

A few weeks ago I ran across this idea by Jeff Novick that is more of a method teaching how to make a meal from your head instead of always having to rely on a recipe every single night.

This is what I need. It's starting to become how I think. If I am in a panic or in a rush, I can't be looking through recipe books for a quick dish.

I know what you are thinking. It's not perfectly safe to learn methods instead of precisely following a recipe. It may not turn out as well as I want it to. I would argue that most of us are better chefs than we give ourselves credit for...and getting to know a few methods will increase our cooking abilities.

I recommend you watch some of his short excerpt films on youtube.

This movie is what I especially recommend:



I LOVE his personality. He is funny, and honest.

Although quite simple, (I almost said to myself, "No, Duh!")

His main idea is:

1.) Spice and seasonings (and I add here, that often, sauteed onions and garlic add a lot in terms of spice and flavor!!!)
2.) Tomato or broth base (in both cases I add Better Than Bouillon No Chicken Base)
3.) Beans
4.) Steamed vegetables
5.) Quick cooking whole grain

The variations of this theme are endless. Here are five of them I found on his site. I am saving up to buy his two DVD's on Vegan Fast Food. But for now I am happy with understanding The Method.

My meals feel so complete when I eat this way, and my body feels very satisfied.

I have made Dish 1 and Dish 3. It was so fast and easy, and delicious (I do add salt and "no chicken base" to the broth) and throw in some of my own flair. The food was done so quickly that I felt like I had a night off when I followed this method.

Admittedly, I can't stand the thought of "zapping" any of my vegetables. I have an electric pressure cooker and just throw in my potatoes with my veggies and have them cook together. Then use the broth or tomato base, plus salt and seasonings, beans and grains. YUMMY!

Dish 1 - Curried Indian Potato Stew

1) 2 cans whole tomatoes
2) 1-2 cans Garbanzo Beans
3) Frozen Cauliflower (1 1/2 - 2 lb) , peas (1/2 lb), onions (1/2 pound)
4) 3 large potatoes
5) Salt Free Curry spice mix

Microwave the potatoes. While they are zapping, put all other ingredients in the pot and heat. When potatoes are done, cut into 1 inch pieces and add to pot. Simmer 5 minutes. Top with fresh cilantro Enjoy.

(can be served with brown rice which you can cook in 10 minutes while potatoes are cooking by using Success Brand Quick Cooking Brown Rice)


Dish 2- Mexican Beans and Rice

1) 2 cans whole tomatoes (or 1 can whole, 1 can pureed)
2) 1 cans Pinto Beans, 1 can black beans
3) Birdseye Frozen Pepper and Onion Mix (3 lb), and Corn (1 lb)
4) Success Quick Cooking Brown Rice ( 1 large bag)
5) Mexican Spice Mix, or Hot Sauce

Cook Brown rice. While brown rice is cooking, add all other ingredients to the pot and heat. When rice is done place rice in a bowl. Top with beans, veggie and tomato mix. Top with fresh cilantro Enjoy



Dish 3 - Italian Pasta Primavera

1) 1 Can whole tomatoes, 1 can tomato puree
2) 2 cans Dark Red Kidney Beans
3) Frozen Broccoli, Cauliflower, Carrots (3 lbs total)
4) Whole Grain Pasta (1 lb)
5) Italian Spice Mix

Cook Pasta. While pasta is cooking, put all other ingredients into large pot and heat. When pasta is done, rinse, and them mix together with the tomato vegetable mix. Top with fresh parsley or basil. Enjoy!



Dish 4 - Longevity Soup

1) 1 can whole tomatoes, 1 can pureed
2) Your favorite beans (I use kidney or garbanzo)
3) 2- 3 lbs of Your favorite frozen veggies plus 1 lb of frozen collards
4) Your favorite starch (potato, sweet potato rice, barley) cooked separate then added
5) your favorite seasoning (I use fresh ginger, garlic)

Place tomatoes in large pot. Add in 2 28 oz cans of water. Then add in all other ingredients. Bring to a boil and then simmer 15 minutes. Enjoy!



Dish 5 - New Orleans Jambalaya

1) 2 28 oz can Whole Tomatoes (No Salt Added)
2) 2 cans 14 oz can red beans or kidney beans (No Salt Added)
3) 3 lbs frozen Vegetables, corn, carrots, zucchini, yellow squash (equal parts)
4) Success Quick Cooking Brown rice (1 large bag)
5) Spice mix

Cook Brown Rice (Success Quick Cooking), While rice is cooking, place tomatoes, and veggies in pot and heat. Add in 4 cloves garlic, diced, 1 bay leaf, 1/2 tsp thyme, 4 tsp paprika, .25 to .5 tsp cayenne pepper. And heat.

When rice is done, place in a bowl and serve tomato vegetable mix on top.




This gives me an idea...would you enjoy a series on Vegan Fast Food? I could post recipes that take 30 minutes or less that your family would enjoy, and even give tips on how to make it faster.

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

Roasted Red Pepper & Almond Hummus & August Challenge: Go Dairy Free

We're back!

Our trip to Oregon was great. I feel refreshed and ready to start a new school year in a couple of weeks. On our trip we made these cookies, this casserole, and used the cheddar cheese sauce repeatedly for nachos and dip, Mac n' Cheese, and we ate a lot of veggies with our new favorite hummus (recipe follows).

My Mom somehow managed to make a faster and very delicious version of the Cheesy Mexican Casserole, incorporating quinoa instead of corn tortillas, and using refried beans as the base. It was kind of like an uber-healthy seven layer dip. Ah, someday I hope to have Mom skills like hers!

And because I have so horribly neglected you for so long, I am here to bring you a recipe that we love.

When I first transitioned to whole foods I didn't really think that dips were very important. Dreena Burton's cookbooks are now teaching me otherwise.

Dips and sauces are essential to a whole foods diet because they replace the cheese and dairy-based creams we used to enjoy. They are much lower in fat, contain no animal proteins and fats, and can be used in a number of ways. (As a base for pizza, a great addition to a sandwich to make it creamy, sometimes in pasta, and always as a dip!)

Which brings me to announcing a new mini-series on how to GO DAIRY FREE.

One of my sisters, Catherine, (I have four of them!) just found out that her newborn baby girl is fiercely allergic to milk. Even the slightest amount of dairy consumed by Catherine will adversely affect her baby, Alana.

So our challenge together is to help her (as painlessly as possible!) Go Dairy Free. Will you join us on this venture?

Let's make it an August challenge!

We could all use a challenge like this to support each other in our efforts to live healthier, happier, and lighter! If you take part in this challenge it would really support Catherine in her efforts. She will know that she is not alone.

If you are already dairy free, or have ideas, favorite books, recipes, or internet links, please comment and share that knowledge that you have worked so hard to acquire. After all, that's why we're here, right?

I thought I could post pictures of great tried-and-true dairy replacement foods, both homemade and store-bought as a part of the series, too. If you run on to great products, could you share them with us? And, if you experience benefits from going dairy free, could you share those, too?

I am so excited! It will feel great to know that we are all in this together. I am confident that, together, we can organize a great collection of replacement recipes that are filling and taste fantastic.

Can you go Dairy Free for a month? I know you can. We are going to make it easy. And then, maybe that one month can turn into three, etc.

My mantra, as I have stated a few times, is "Don't expect someone to get rid of a food they love without giving them something better to replace it with." This rule of replacements is absolutely essential. In no way should eliminating animal foods be about self-discipline, deprivation, or just plain going without. Hence a series on how to do it as painlessly as possible.

I have also heard the replacement theory be called, "Crowding Out." Basically you are enjoying so many plant-based foods that you don't have room for that dairy that makes you sick, tired, and fat. Instead you enjoy the lighter, tasty dairy-free versions so much that it crowds out all that harmful stuff from a cow. You have no room for it anymore. Your body is so much happier without it, and so are your taste buds!

Because Catherine's husband, Ryan, is allergic to tree nuts (this excludes peanut butter! Wahoo!), I will also be posting nut-free versions of each recipe so that her whole family can enjoy the dairy free foods. If you are trying to lose weight the nut free versions may be a better option for you as they will probably be lower in calories and contain less fat.

This hummus has a bit of a cheesy flavor and works tastefully as a replacement for cheese on pizza (spread it where you used to spread the marinara sauce). I am delving into the idea of using hummus to replace both the marinara sauce and the cheese on pizza, and I am LOVING it! I hope to post a bit about dairy free pizzas and pastas as a part of this series.

Shall we begin?

This recipe will be our kick-off!

This is also a part of our PROJECT VEGAN KIDS series, because, YES, my kids love it and call it orange cream!

Roasted Red Pepper and Almond Hummus
From Dreena Burton's "Eat, Drink, and Be Vegan."

Makes 6-7 servings, about 2 and 1/2 cups

The raw almonds add texture to this hummus, making it all the more enjoyable. It tastes a bit cheesy and my kids love it!!!

Ingredients:

1/2 cup raw almonds (with skins on)
2 tbsp red wine vinegar
2-2 1/2 tbsp extra virgin olive oil (For Oil Free, use Tahini. It works great!)
2 cups cooked chickpeas (garbanzo beans) if canned, drain and rinse
1/2 cup roasted red peppers (from jar), excess liquid drained or patted off
1 medium clove garlic (or to taste), sliced
1/2 tsp Dijon mustard
1/2 tsp sea salt
freshly ground black pepper to taste
2-4 tbsp water (to thin dip as desired)
1/4-1/3 cup fresh parsely, chopped (for garnish)(optional, leave out for kid-friendly version)
1-2 tbsp almonds, chopped (for garnish)

Directions:

In a food processor, add 1/2 cup almonds and pulse until very fine. Add vinegar, oil (or Tahini), chickpeas, roasted red peppers, garlic, mustard, salt and pepper.

Puree until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl several times. Once smooth, add parsley and puree briefly to lightly incorporate ingredients.

Season with additional salt and pepper if desired. Serve in a large bowl, garnish with parsley and 1-2 tbsp sliced almonds. Drizzle with additional oil to finish, or omit for oil free version (I think it tastes better without oil).

Notes from Dreena Burton:

This hummus makes a dynamite sandwich spread, and if you make it quite thick, it will help to hold the veggies between the slices of bread.

Try this hummus as a base on pizza to replace the marinara sauce and cheese, using a regular pizza crust or a tortilla lightly baked for an ultra thin crust.



Nut-Free Roasted Red Pepper Hummus
From www.OhSheGlows.com (Angela Liddon)

2 garlic cloves
1.5-2 cups cooked chickpeas (15oz can), 2 tbsp liquid reserved and set aside
3/4 cup roasted red peppers
1/4 cup tahini
5 tbsp freshly squeezed lemon juice (about 1 large lemon)
2 Tbsp reserved chickpea liquid (or water)
1/8-1/4 tsp cayenne pepper, to taste (or use crushed red pepper flakes)
1 tsp kosher salt, or to taste
Olive oil, for drizzling + Paprika, for garnish


1. With the processor running, drop in 2 peeled garlic cloves. Process until chopped.

2. Place the rest of the ingredients (except salt and cayenne) into food processor and process until the hummus is silky smooth. Scrape down as necessary.

3. Now add in salt and cayenne gradually, stopping to taste as you go. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.

Tips for Healthy Kids

As Moms, it stresses us out. Are they getting enough calories? Are they suffering from hunger late at night and not telling me? Are they struggling to perform in school due to lack of nutrients?

YIKES!

We put a lot of pressure on ourselves.

Here is my number one kiddo. That is, number one picky eater.

She'll let you know when she doesnt like something. A great thing about Essie is that she puts a lot of effort into trying new things, and really gives them a fair chance. Essie loves mangos, bananas, sweet potatoes, and sugar snap peas.

This is my second kiddo. Here he is eating raw celery sticks. This kid will eat almost any health food I put in front of him, as long as number one isnt around to influence him. Samuel's favorites are watermelon, corn, salad, and beets!

This picture is not up-to-date, but I see great things in number three's future. She drinks green smoothies, loves beans, oatmeal, and quinoa, and could chomp on fruit all day.
















Here are a few tips I have learned, or am currently in the process of experimenting with on my own kiddos.

1.) Take them to the grocery store or farmer's market with you.

You may get a few glares.

But honestly, if you take a small child to the middle of a huge produce area, and say, "Pick your two very very favoritist fruits out from AAAAALLLLLL these fruits. Your favoritist one that you want in the whole world!"

They will love it. Do the same for their two favorite veggies. And when you take it home they will eat it. Because it was their idea, their creation, and they OWN IT. Children love choices, and they love ownership.

And you will be pleasantly surprised. Often we dont buy certain produce because we ourselves dont like those items, or are not partial to them. Dont limit your kids. They will help you broaden your horizons. Trust me. I never ate beets before Samuel educated me on them!



2.) Keep it simple, stupid.

Okay, so I am not calling anybody names. It's just that every time I hear the words, 'keep it simple,' my brain automatically tacks on the word, 'stupid.'

Sometimes I will be frantically panicking about what to feed my kids for a snack. At which point Samuel just points to a jar of olives or applesauce, or Essie simply wants an orange peeled or a piece of whole wheat toast and honey. But since in my perfectionist mind those things are too simple, they therefore cant possibly be the answer.

Just take a deep breath, and let simplicity be your answer.


3.) Make it available all day, and dont focus so heavily on 3 main meals.

Dr. Joel Fuhrman's idea is that if you make cut fruit and vegetables readily available for constant snacking by your children, then their needs will be met. He suggests creating a big fruit/veggie tray that can be left on the counter all day complete with dips, sauce, crackers, and/or nuts.

Once main meals are prepared and ready, it's okay for your child to eat less of the main meal because they have been snacking on fresh produce all day. It is a child's tendency to prefer this way of eating, and may even be healthier.


4.) Provide healthy vegan treats at home.

Figure out your child's favorite kind of vegan cookie, muffin, and/or granola bar and make it in large batches. Freeze some of them so they are always on hand. Put some of them in a cookie jar for them to dig into after heartily snacking on that fruit/veggie tray on your kitchen counter.

Hopefully you have found a recipe containing whole grains, dried fruits, and minimized oils and no refined sugars.


5.) Turn dinner into a kid's restuarant.

A simple idea is to have a white board in your kitchen. Have your kids either help you write what is on the menu for that day, or decorate pictures for the menu. Dont have a white board? Use your sliding glass door!


6.) Teach them about health.

Children want to know what is healthy for their bodies, just like they want to know about the dangerous affects of cigarrette smoking and drinking alcohol. Teach them plain, simple truth, and they will understand.

UPDATE: Recently my children learned where meat and milk comes from. They watched a movie about compassion towards animals, and it seemed to completely change their attitude about becoming vegan kids. Children don't always comprehend the far-reaching affects of healthy choices now, but they have a special understanding and love for animals that most adults have lost. Essie and Samuel now comment, "Remember? We don't eat animals anymore!"


7.) Have them help you make the meal.

If you have the patience for it. Phew. I know it's tough, especially if you are short on time. But the chances of a kiddo eating something they helped prepare goes way up. Pizza, for example. Now that it is missing cow's milk cheese, they may struggle with the change. But if they make and roll the dough themselves with their own toppings such as tomato sauce, pineapple chunks, spinach, olives, bell peppers, etc, they will most likely eat their own creation. And if they make silly faces on their pizzas, or turn them into pieces of art, all the better!


To come later -- a list of ideas for healthy snacks!

What are some of your ideas for helping kids to eat healthier?