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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Veggie Moon Rolls

When these super cute veggie rolls showed up on my front porch last week, I knew they would be a hit with the finger food set. They are small enough to fit in tiny mouths in one bite and tender enough that they are easy to chew. I have found this to be important when serving greens to young children.

IMG_20130117_152025The technique is similar to rolling up nori rolls and it’s definitely helpful to have a sushi rolling mat. Continue reading

Two Winter Squash Recipes from Rosalie

Pumpkin Pie Breakfast Pudding

Yum!! I don’t usually do a post straight from another blog, but when Rosalie of The Joyful Pantry posted this super fun and delicious recipe for Pumpkin Pie Breakfast Pudding about a month ago, I knew it was a winner, both for me and possibly every child I have ever cooked for. I love those recipes that are healthy enough for breakfast and can also double as dessert!

First, I tried it her way for my teen friend Emily. I think I tried the pumpkin pudding version, but both versions are very similar. The only thing I changed was to replace the agave nectar with maple syrup. Plus I used thick rolled oats. I fell in love with it.IMG_20121130_142635

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Cucumber Salad

I have found cucumber to be hit and miss with some children. Leave the skin on? Take the skin off? Sometimes it can make a big difference to them.

For this recipe, I have cut the cucumber into thin rounds, but try any shape you think they are most likely to eat. For example, one child I know will eat the peel on cucumber cubes, but not slices. Who knows why these things make such a difference, but so often with children, it’s the texture that gets in the way of enjoying a particular food. Continue reading

Tofu Cabbage Pockets

Here is another recipe for children to help make. We had a lot of fun wrapping the cabbage around the tofu and securing with the toothpick. They’re also pretty cute when finished.

I got the idea for this recipe from the Mitoku website. Mitoku is a company in Japan that provides a lot of high quality ingredients like miso and shoyu that I use regularly. Continue reading