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 →
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.
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.
I woke up this morning to a post by Annie at An Unrefined Vegan. She has joined over 200 food bloggers to unite against hunger. We can thank The Giving Table for organizing this effort to increase awareness about the difficulties families face and encourage more people to take action to protect our nation’s food stamp program and other programs that help put food in children’s bellies.
There have been many times when my sisters have been so grateful for the help of food stamps, school lunch programs and the WIC program. There are so many families that can’t put a meal on the table without government support and children who go hungry because they don’t have the support they need. Learn more at Share Our Strength. Continue reading →