I don’t always have energy to cook full, fresh meals. Often, I just make a new grain or soup and add it to the mix of leftovers available. One thing I do prioritize is having a fresh vegetable dish at every meal. This can get tricky when I am feeding adults, a four-year old and a baby. Sometimes we all have different needs.
Babies don’t do as well with the lightly cooked vegetables that most adults and children need. They need their food to be softer, especially when learning to feed themselves. We need the light, fresh quality and crunch that shorter cooked vegetables provide. If we consume overcooked, or leftover vegetables regularly it can create sweet cravings and a heavy feeling energetically.
So what are some of the ways I provide fresh vegetables for babies instead of just reaching for a jar? Continue reading
Rice pudding is an easy snack for young children. I actually only make it when I have leftover rice and it’s not enough to save for another meal. One of the great things about it is you can make it with any amount of rice, even the smallest amount. I hate food waste, so I love being able to save every bit of food I can.
The way I usually make it is while cleaning up after a main meal. If there is a little rice still in the pot, I add an unsweetened milk, usually oat milk, and a little water. Then I simmer it gently until it’s nice and creamy. Add more milk or water as needed. Cook for at least 20 minutes. Stir in some Ceylon cinnamon at the end and it’s done. Delicious without any added sweeteners. Satisfying. Children love it.
Other Recipes You Might Enjoy:
Pressure Cooked Brown Rice
Vegan Strawberry Mousse
A big component of creating health throughout our lives is our ability to align with nature. Children are the same way. Showing them the cycles of nature and how to connect are very important ways we can teach children how to guide their own health.
One of the ways I bring nature to the table is through seasonal poems we read as part of our mealtime blessing. Continue reading
It can be hard to provide variety in children’s packed lunches. A lot of items that are loved at home, especially those of the saucy variety don’t pack well for school. Plus, some foods just aren’t as delicious at room temperature and it can be a little too fussy to send a thermos. Hooray for those of you sending hot food!!
Another factor is that many children in school aren’t given enough time to eat. Continue reading
When Warren Kramer was in Seattle a little more than a week ago, he used tangerines in several recipes. They were such a colorful, sweet addition that I have decided to share the fun with you.
Kanten is another term for agar which is used to thicken the juice in this recipe. Agar is derived from sea vegetables. You can find it in most natural food stores, or order it like I do. When it’s used in a dessert like this one, it has a refreshing and cooling quality perfect as we head into the warmer months of the year.