Raw Beet Smoothie

I don’t like or NOT like beets. For me, they land somewhere in between, “Oh, this is disgusting! Why do I even have this on my plate?” and “Wow!! This is better than chocolate!”

My mom used to bring home beets and force them on us at dinner.  We’d all take 1 or 2 slices of boiled beets and push them around our plate until we knew we couldn’t avoid eating them any longer. It wasn’t the way the beets looked. But more so of how they tasted that made us kids not like them so much. The taste of a beet can be described as, well…. “beety.”  If you’ve had beets before, you know what I mean. You can’t really describe it, but you can certainly recognize the flavour.

So why post a recipe with beets if they’re not you’re favourite vegetable, Hinna? Well, a few weeks back, I got pretty sick and couldn’t eat anything. In the first few days of recovery, I was limited to rice cakes, crackers and water.  As the days passed, I was able to reintroduce yogurt, broth, mushy rice with lentils, fruits and vegetables into my diet.  Refined sugars, chocolate, milk and coffee were off limits while my stomach lining healed.  In those 1-2 weeks of healing, I discovered that a lot of my joint pain and old-injury pain had dramatically reduced or had disappeared. The refined sugars, chocolate, milk and coffee were increasing inflammation in my body, causing aches, pains and literally making me sick to my stomach.  With this knowledge, I have started shifting my focus to eating my healthy, whole foods…and well that means adding beets to my diet.

This raw beet smoothie comes from the Choosing Raw blog.

Raw Beet Smoothie

Raw Beet Smoothie

Raw Beet Smoothie

1 raw medium beet, peeled and cut into small pieces (you will need a high-speed blender to break down the beet)
1 cup fresh strawberries, hulled and cut in half
1 peeled orange, whole
1 cup homemade almond milk

Put everything into a high-speed blender, cover and let it blend until smooth.  Pour into a glass and let it chill in the fridge for 20-30 minutes.  Enjoy!

Amaranth Porridge from Green Kitchen Travels

Finding something that my two-year old daughter will eat for breakfast has always been a challenge for me. Since birth, she’s been a nibbler, so I always have to make sure that what she’s eating is hearty, healthy and filling, because chances are, she will have a few bites and declare that she’s “finished!”

In comes Green Kitchen Stories‘ most recent cookbook, “Green Kitchen Travels.”  This book is beautiful! It is filled with colourful images from far away places and has a wide variety of recipes inspired by the travels of David and Luise, the bloggers at Green Kitchen Stories. Flipping through the book, the recipe for Amaranth Porridge with Caramelized Plums caught my eye as something that could work for my daughter.  Plums weren’t in season when I made the porridge, so I subbed in caramelized apples. The original recipe also called for unsweetened coconut flakes for garnish, but I didn’t have any at home.

Amaranth Porridge with Caramelized Apples

Amaranth Porridge

1 cup amaranth seeds
a pinch of salt
2 cups filtered water
1/2 cup unsweetened almond milk
1 tbsp coconut oil
2 apples, cored, peeled and chopped
1 tbsp maple syrup

Soak the amaranth seeds in cold water for at least 30 minutes or up to 8 hours. Then rinse and drain. Place amaranth, salt and measured water in a pot. Cover and bring to a boil. Immediately reduce heat and cook gently for 20 minutes or until creamy.
Heat coconut oil in a frying pan over medium heat. Add apples and maple syrup and saute until tender and caramelized.
Remove amaranth porridge from heat and let it sit for a few minutes.  When it has set a bit, stir in almond milk until creamy. Serve in bowls with another splash of almond milk and top with caramelized apples.

Kids Aren’t Expensive, But That Other Thing Sure Is

hinnamh:

Less is more. :)

Originally posted on House to Home:

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My husband and I have always wanted a lot of kids. (Of course, “a lot” is a relative term, depending what your social circles look like, but for the purpose of this post, we’re going to call “a lot” more than 3. Ha.) Over the last 6 years, when we’ve made our feelings known, we’ve often been met with one particular phrase: Kids are so expensive!!

Well, on the one hand, I suppose they are. Depending on your particular situation – medical bills, dental care, school tuition, etc. all definitely add up. So I’m not trying to be flippant with what I’m about to say, but I do think it’s an important distinction to be made when one is saying how “expensive” children are.

Kids aren’t expensive. Greed is.

Kids don’t “need” designer clothes, Etsy outfits, brand new everything, more shoes than they can wear before they grow out of…

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Artisans and Grandmothers: The Value of Apprenticeship

Originally posted on A Muddy Life:

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I love that the french word “apprendre” means both to teach and to learn. I like to think that when we share our knowledge, passion or life’s work with someone, there is an exchange in which both parties learn from each other.

Whenever we visit France, I’m always happy to see that apprenticeships are still alive and well. Carpenters, metal workers, mechanics, glass-blowers, bakers, butchers, gardeners, “chocolatiers”, artisanal cheese, bread and wine makers, even shoe-makers still hold an important place in society as revered artisans.  As my husband says, when we purchase from an artisan, we make an investment in a quality product as well as the artist, and we ensure the continuation of their art form. These artisans learn by “apprentisage,” by experience, often from a family member or local master, and pass their honed trade down to others–generation after generation. I like to keep this in mind when I’m eating a…

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Why I grow roots when my toddler tantrums

hinnamh:

I need to grow some roots…

Originally posted on An Honest Mom:

We have a new contender for Most Challenging Kid in our house.

I’m relieved about the switch over. That is to say, it’s sweet to preference Jo for a change. I never thought I’d say this, but Jo is just so reasonable. And even when he’s unreasonable, he and I have been there and back so many times that we just know how it goes.

Alternately, Cal is developing into his own little power pack of a person. Compared to Jo, I hardly know him. When Cal is happy, it’s a dream. He waves at every person, airplane and truck.  He scritches his nose up, closes his eyes into little slices with a grin, and cackles like a heavy smoker. He walks like Godzilla, flinging his soft pink arms around. But let me give you a word of advice about Cal: don’t take away his keys. Or rather, if you…

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Good for You Apple Crumble

Firstly, I want to apologize for the large gap between this post and my previous one.  If you’re a parent, a stay-at-home parent, you know that there is no such thing as “me-time.”  That oh-so-precious “me-time” where you could do anything your heart desires like, watch TV, blog, shower, exercise or sit down and have a quiet moment with a book and steaming cup of coffee..well it doesn’t exist anymore.  Gone are the days where I could play with a recipe and blog about it in the same day. Now weeks and sometimes months go by before I can get few minutes to myself (usually I have to skip a bathroom break) to write anything down here.  I’m going to type as fast as I can to get this recipe up before a little someone decides she doesn’t want to sleep anymore!!

This recipe comes from The Oh She Glows Cookbook by Angela Liddon.  I came across Angela on Instagram a while back and when she announced that her cookbook was coming out, I knew I had to buy it.

I never intended to tweak the recipe, but ended up having to because I didn’t some of the ingredients she used.

Good For You Apple Crumble

Apple Crumble

Apple filling:

6-7 heaping cups of peeled and sliced organic Honey Crisp apples (you can use any apples you like)

1 tbsp cornstarch (Angela uses arrowroot powder)

1/3 cup coconut sugar (Angela uses Sucanat sugar)

1 tbsp chia seeds

1 tsp ground cinnamon

1 tbsp fresh lemon juice (not bottled..yuck!)

Crumble topping:

1 cup quick oats (Angela uses gluten-free rolled oats)

1 cup thinly sliced almonds

1/3 cup almond flour or almond meal

1/4 cup organic grade B pure maple syrup

1/4 cup organic coconut oil, melted

1 tsp ground cinnamon

1/4 tsp fine-grain sea salt

Preheat the oven to 375F. Lightly grease an 11 x 9 inch baking dish.

Put diced apples, cornstarch, coconut sugar, chia seeds and cinnamon in a bowl. Stir to combine. Add lemon juice and stir. Pour the apple mixture into the baking dish and smooth it out until evenly distributed.

In the same bowl, stir together the oats, almonds, almond flour, maple syrup, melted coconut oil, cinnamon and salt until well combined.

Sprinkle the oat mixture over the apples evenly.  Cover the dish with foil and use a fork to poke holes in the foil.  Bake for 40 minutes or until apples are fork tender.  Uncover dish and bake for another 10-15 minutes until the top is golden.  Serve by itself or with some frozen yogurt.

Strawberry Sauce

If you opened my fridge this past summer, the first thing you would see is the abundance of organic berries.  I would make a run to the grocery store for one or two things and I would almost always come back with 1-2 cartons of strawberries, blueberries, blackberries or raspberries.  Most of the time, these delicious gems would end up in a smoothie, but one pint of organic strawberries had a different destiny.

A few weeks back, I came across a recipe for strawberry sauce (can’t remember where I got it from…will try to look for the blog to give credit). I wasn’t sure if I would want to make it or not, but after checking that I had the ingredients and of course, the Belgian waffles and chocolate gelato (ahem) that it would be drizzled over, I got Amina busy with an activity and started to make some strawberry sauce magic.

The sauce is straight-forward and will be ready in about 10-15 minutes.

Strawberry Sauce

Strawberry Sauce

1 pint of organic strawberries, washed, hulled and chopped

1 tsp fresh lemon juice

1 tbsp maple syrup, grade b

Place ingredients into a saucepan and cover. Simmer ingreidents and stir occasionally.  Reduce heat and simmer for 8-10 minutes until desired strawberry mushiness is met.  Spoon over yogurt, ice cream or eat as is.