Strawberry Rhubarb Crisp

This spring I finally became the proud steward of a small plot in our local community garden. The couple I inherited the plot from left me two rhubarb plants and a whole parcel of strawberry plants. I was so excited that first day of orientation.

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In Seattle, the rhubarb and the strawberries can be a little out of sync, so these strawberries are from the market. I was too excited to wait for mine to be ripe. Continue reading

Rice Balls with Nori

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.

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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

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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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.

Children and Vegetables

I believe humans are wired to love a variety of whole foods and vegetables. This includes children, from the moment they are born. This is a belief that is integral to my approach to helping children learn to love a variety of whole plant foods. We just would not have evolved the way we have without a taste for vegetables.IMG_20130321_153639

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