Green Pea Boats

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.IMG_20130801_151656

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

Making Meals Fun

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.

IMG_20130117_152012Children 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

Strawberry Mochi “Shortcake”

IMG_20130530_152105One 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

Millet with Sweet Vegetable Soup

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.

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Continue reading

The Vegetables with Breakfast Challenge Starts Today!

Are you up for a challenge?

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mochi waffle, blanched kale, tahini sauce

Today over at sweetveg is Day 1 of the 10 days of Vegetables with Breakfast Challenge. Come on over and join us!

1 cup of vegetables every morning for adults. For those of you with children, provide vegetables as an option for young children. Encourage older children to eat 1/4 or 1/2 cup. Measurement can be before or after cooking and is only a guideline.

In my experience children will often eat more vegetables with their breakfast than at other times of the day. We just need to provide them with the opportunity. Having a fruit-free breakfast sometimes helps, too. Depending on the child, it may take a week or two for them to get used to the idea, but just try it and see what happens.

Head on over to sweetveg to find links to the guidelines and a daily log. I will have a few giveaways throughout the 10 days plus new recipes and tips for getting those vegetables in our bellies.

Go here for the Introduction to the Challenge.
Go here for Day 1.