1. bread and butter pickle’s (or any)
2. batter: in a food processor blend Brazil nuts, cashew nuts, chia seeds and shredded coconut. Add oregano, oat flour, almond flour & salt. (add intuitively. This recipe is primarily nuts and oat flour, but have fun with it and add how you feel called!)
3. transfer to a bowl and mix gently w small amounts of water and pickle juice
4. bake 400° aprx 6-8 min
I am often creating dishes from whatever I have and here is an example of something I threw together in a hurry before work recently. I am really pleased with how it turned out and have since recreated this dish several times.
I recently started eating a lot of zucchini noodles, and this is by far my favorite version I’ve made yet. If you’ve never used or even heard of a spiralizer be sure to check out this link:
Without a Prime membership to Amazon.com there may be a cheaper option available (I didn’t check shipping prices) however, with Prime I found this to be the cheapest option. If you are not used to unusual kitchen appliances, do not be intimidated! Here’s a link to a video I like that shows just how simple and straightforward using it really is:
Raw zucchini noodles, spiralized
Shelled Hemp Seeds
Pairs well with Avocado
Gluten Free Soy Sauce (or Braggs Amino)
Coconut Milk (optional)
Udo’s oil (add last, also optional)
To make the sauce I whisked together a fair amount of Almond Butter (main ingredient, be sure to use enough) with just a bit of water until the consistency was smooth and creamy. And then I added about a tablespoon of Hoison Sauce, a dash of GF Soy Sauce, squeezed the juice from about half of a lime, a tablespoon or so of coconut milk and at the end I also added a bit of Udo’s oil for added nutrients.
I hope you give this a try and enjoy it as much as I have!
Working as a nanny I have found that the most important thing to getting kids to eat healthy food is to start when they are young, and as they get older, making healthy food fun really helps them to stay on the right track. As parents and caregivers to the children in our lives, we are able to help pave a path that they can take and benefit from for the rest of their lives.
When working with infants I like to begin introducing solids with savory soft foods first like squashes and avocados and waiting before introducing sweeter foods like bananas and apples. Once they’ve acquired a taste and liking for sweet foods, it’s likely going to be harder to get them to eat their vegetables as well.
I’ve worked with a lot of infants and really young children over the years, and more recently have been working with older children as well, around the ages of 3-6. I am encouraged seeing how much kids really enjoy healthy food when they have the taste for it, when they get to participate in the preparation or be engaged with the food in some way while eating it and when it’s just fun. Kids always want to have fun, and this carries over into food. One way to make food fun is with the presentation and here are just a few protein and nutrient rich food ideas that I’ve used and had success with over the years. I will continue to add more with time. I do love these tasty treats and eat them regularly myself.
Almond butter is great of course because it is rich in protein. Apples, bananas and celery make for a great base, and cinnamon and honey are full of immune strengthening and anti-inflammatory properties.
I set these up usually to allow the kids to have as much participation as possible, unless under a time constraint of course. They love topping the celery with either raisins or Goji berries. Apples and bananas with either cinnamon and/or honey, and on special occasions I even pull out the sprinkles. If there is something here you’ve tried before or plan to make, I will love to hear what other wonderful ideas you come up with!
Note: A fun trick to making something like a plain apple or banana fun to eat is to slice a few pieces and then put them back together. Sell it to the kids as ‘Puzzle’ fruit!
I’d like to bring up an important part of how I cook, especially when it comes to seasonings. With any recipe I make or follow I am sure to intuitively use the called ingredients, which might mean removing entirely unwanted ingredients or adding a few more of my own. For seasoning amounts in my recipes, I will often times not be able to put down exact measurements because when I season dishes and cook, it’s all very intuitive. The food and the smells of the spices, are a great guide. Try if you will to smell the spice recipe calls for, pinch the spices, no spoon or shaker bottles necessary, and feel what feels like the right amount to you. You might just surprise yourself and find the dish you create to taste infinitely better then original recipe. Cooking is not straight forward and so improvising or trying new things allows cooking and food preparation to become a form of art flow and makes cooking fun!
A container like this one (Masala Dabba box) is a great tool for cooking. I’ve picked up my favorite spices in bulk from local Indian Markets and have access to the ones I use most by keeping them in here and readily available on my kitchen counter. Shown here I have turmeric, mustard seeds, cumin, coriander (crushed and seeds) and garam masala to name just a few of the ones I love to use most.
I invite you to explore the world of spices and seasonings free from the reigns of any given recipe. I first began substituting ingredients, when working with a vegan diet, and then continued to re-create recipes when beginning to omit gluten and soy as well. With out animal proteins, gluten or soy my options for cooking vary slightly, and I do have to be more creative but I’ve found that spices and fresh herbs are the missing ingredient to any dish needing just a little extra TLC and FLAVOR!
I like to think of recipes as guidelines, and prepared creation a work of art. Just as I like my art to look beautiful, I like my food to taste good!