I know this is a bit out of season for some of you, but I live in the Pacific Northwest. We still have green peas even though it’s August. I was going to wait to post this until next Spring, but couldn’t resist, especially because I know I have some Seattleites who will be reading this.
Thick round edible pod green peas arrived at my local natural foods store recently. I looked them over and passed them by because I thought they looked kind of old and for sure they were too big and plump to be tender. I was completely wrong. Continue reading →
When I think about making meals fun, it’s not usually about cutting carrot flowers or making smiley faces with raisins. These are fun, but there are a lot of other ways to help our children be engaged and interested in eating.
Children love things that are visually appealing and they love to be engaged in a story. Here are some simple ways I keep children interested in their meal and help them either try new foods or remember that they really do like broccoli. Continue reading →
One of the things I love about fresh berries is that they add an element of playfulness and delight to almost everything. We have eaten this combination of fried mochi, almond amasake and sliced strawberries every day for a few days. It’s a really simple and cute dessert that tastes like summer. I am looking forward to trying it with raspberries next month. Continue reading →
We are experiencing a string of REALLY nice weather here in Seattle. The kind that makes me want to eat every meal outside, nap outside and basically hang out and never head back inside. These pack and go rice balls are a sure thing.
Before we go any further, I want to invite you to The Virtual Vegan Potluck tomorrow May 11. Over 150 bloggers will link up, contributing vegan recipes from appetizers to desserts! It’s a feast. I will be contributing my creamy broccoli soup over at sweetveg. The potluck starts at Vegan Bloggers Unite. It’s a super exciting and fun event. Please join us. If you miss the event, don’t worry. These are all blog posts, so you can still peruse them at a later date.
I like to make these rice balls with leftover pressure cooked rice because it packs into a ball nicely. They are healthy, travel well and children seem to like them, which is not always easy to find. At least the children I have encountered. Continue reading →
I usually prepare a soup every day. Eaten at the beginning of a meal, it’s a wonderful way to get our digestive juices flowing, our tummies warmed up and prepared for the rest of the meal.
Millet with sweet vegetable soup can be prepared with quinoa or rice as well. Use any of the sweet vegetables such as onion, carrot, winter squash, cabbage and root vegetables. It can be prepared in about 30 minutes, with most of that as cooking time. I like to season it with sea salt in the beginning and a little shoyu near the end. You can also add a light miso to taste at the end instead of the shoyu.