When we make pie, we play the Kyra Willey "Making Pie" song, and it is the coziest kind of happiness. If you let the kids wash and chop the fruit, roll the dough for the crust and then cut it out with cookie cutters they feel especially proud of the finished treat.
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Showing posts with label healthy recipes. Show all posts
Showing posts with label healthy recipes. Show all posts
Friday, April 5, 2013
Making Pie
When we make pie, we play the Kyra Willey "Making Pie" song, and it is the coziest kind of happiness. If you let the kids wash and chop the fruit, roll the dough for the crust and then cut it out with cookie cutters they feel especially proud of the finished treat.
Monday, March 11, 2013
March 11
Today was so sweet, and one of those days where everything falls into place. I worked for a few hours while the girls were at school, then after pickup we went to the grocery store. Not prepared with a list, we did the usual - just grabbed what looked good. Butternut squash, some nice cheeses, rhubarb, etc. When we got home, L took a nap while Isla and I began to prepare the dinner we would bring our friends and their new baby. Sage and Butternut Squash Mac N Cheese
*Apologies to the organized types, there are no measurements, but if you try letting go, and just go for it, I bet it will turn out amazing!
You will need:
butternut squash (med. size)
2 T butter fresh sage (a big handful, washed and torn into small pieces)
a splash of 1/2 1/2
two egg yolks
one small container part skim ricotta cheese
a big handful of shredded mozzarella cheese
a big handful of shredded parmesan cheese plus more for the top
1 and a half c vegetable stock
olive oil
salt
pepper
Peel and chop up the squash into bite-sized pieces. Toss with olive oil and a little salt. Bake at 450 for half an hour or so, until soft. Cook a small bag of pasta (we used egg noodles) according to the directions on package while squash is cooking. Remove squash and let cool a little. Turn the oven down to 375. In a small saucepan, heat up butter until just bubbling. Add the sage and cook until just starting to brown (five minutes or so). Add the stock to the pot. Smoosh up the squash a little with a potato masher, then add the stock mixture. In another bowl, mix up the ricotta, parmesan, 1/2 1/2, and egg yolks, and a little salt and pepper. Layer (kind of like lasagne) the ricotta mixture, squash mixture, pasta in a baking dish (we used two so we'd have dinner for our friends as well as our family), and top the last layer with some extra shredded parmesan. Cook on 375 until the top is kind of golden and crispy-looking. We also made garbanzo bean and brown rice flour bread, chia-seed pudding, and a big kale-carrot-avocado salad, and put it all in a big basket. On the way, we listened to the audio story "Visiting the New Baby" (highly recommend! Check out SparkleStories.com, under the "At Home with Martin and Sylvia" section) which beautifully mirrored our afternoon! My favorite part: Isla mindfully picking the bugs off of each leaf of sage before carefully tearing it up into the perfect-sized pieces <3
*Apologies to the organized types, there are no measurements, but if you try letting go, and just go for it, I bet it will turn out amazing!
You will need:
butternut squash (med. size)
2 T butter fresh sage (a big handful, washed and torn into small pieces)
a splash of 1/2 1/2
two egg yolks
one small container part skim ricotta cheese
a big handful of shredded mozzarella cheese
a big handful of shredded parmesan cheese plus more for the top
1 and a half c vegetable stock
olive oil
salt
pepper
Peel and chop up the squash into bite-sized pieces. Toss with olive oil and a little salt. Bake at 450 for half an hour or so, until soft. Cook a small bag of pasta (we used egg noodles) according to the directions on package while squash is cooking. Remove squash and let cool a little. Turn the oven down to 375. In a small saucepan, heat up butter until just bubbling. Add the sage and cook until just starting to brown (five minutes or so). Add the stock to the pot. Smoosh up the squash a little with a potato masher, then add the stock mixture. In another bowl, mix up the ricotta, parmesan, 1/2 1/2, and egg yolks, and a little salt and pepper. Layer (kind of like lasagne) the ricotta mixture, squash mixture, pasta in a baking dish (we used two so we'd have dinner for our friends as well as our family), and top the last layer with some extra shredded parmesan. Cook on 375 until the top is kind of golden and crispy-looking. We also made garbanzo bean and brown rice flour bread, chia-seed pudding, and a big kale-carrot-avocado salad, and put it all in a big basket. On the way, we listened to the audio story "Visiting the New Baby" (highly recommend! Check out SparkleStories.com, under the "At Home with Martin and Sylvia" section) which beautifully mirrored our afternoon! My favorite part: Isla mindfully picking the bugs off of each leaf of sage before carefully tearing it up into the perfect-sized pieces <3
Sunday, October 2, 2011
The Perfect October Day!
How does the Santa Barbara Mama celebrate Autumn? There are so many amazing ways to do this in and near Santa Barbara. Wanting to really embrace the season, we set out for a Fall-themed day. First, we drove to Santa Ynez to "Seeing Spot Farm" (www.seeinspotfarm.com) to ride mini donkeys, feed huge turkeys, and pet goats. While we were there we picked four varieties of apples. The drive wasn't bad at all - about half an hour from Santa Barbara. On the way back, just before turning onto the 154, we stopped at Summerset Farms to pick our own blackberries and raspberries, and sang the blackberry picking song from the Magic Garden, kids 4 kids CD I mentioned in an earlier post:
"Come along, come along to blackberry hill; the berries are ripe, you can pick them until your tongue is all purple, your fingers are sore. Oh, but let's keep on searching for sweet ones. The green ones are bitter, and too hard to pick. They're sour and they're bitter; you're sure to get sick. The red ones are warning, 'we aren't yet black! We'll be riper tomorrow - be sure to check back!' ...over the hill, where the honey suckle grows, there's a very special place where nobody knows. You can't go in, unless you're brave. It's a prickly, stickery blackberry cave. Prickly, stickery blackberry cave. You can't go in unless you're brave, but I have my boots on and very long sleeves, and I know I'll be safe when I'm hiding beneath the leaves. Tug a tug tug, tug a tug tug, there are prickles - beware! but the berries are calling, 'Come and pick us if you dare!'"
There we also picked up the awesome "Australian Blue" pumpkin you see here at Isla's ever-changing nature table.



We came home and decided to make some tea with some of the apples. To make it extra festive, we hollowed out some apples to make cups (kind of falls into the "easier said than done" category, but if I can do it I know you can!). To make the tea, we cut 1" chunks of apple and put them in a pot with drinking water (one apple per cup of water... as a rule I'd use one small apple per person at your tea party). Then we let it simmer for maybe seven or eight minutes. We strained out the chunks and poured the tea into the apple cups. To fancy it up, we put a little cinnamon sugar in it. I would have liked to have cinnamon sticks to stir it, but we didn't have any this time. With the leftover chunks in the pot we made "crustless apple pie" by spooning them into bowls and sprinkling with cinnamon sugar. So easy!
We came home and decided to make some tea with some of the apples. To make it extra festive, we hollowed out some apples to make cups (kind of falls into the "easier said than done" category, but if I can do it I know you can!). To make the tea, we cut 1" chunks of apple and put them in a pot with drinking water (one apple per cup of water... as a rule I'd use one small apple per person at your tea party). Then we let it simmer for maybe seven or eight minutes. We strained out the chunks and poured the tea into the apple cups. To fancy it up, we put a little cinnamon sugar in it. I would have liked to have cinnamon sticks to stir it, but we didn't have any this time. With the leftover chunks in the pot we made "crustless apple pie" by spooning them into bowls and sprinkling with cinnamon sugar. So easy!
We finished off the day with the Apple Story, author unknown, and some parts changed to please my kid: A young girl has played with her toys all day, and now does not know what to do. She goes to her mother and asks her what she should do next. Her mother tells her that she can look for a little red house, with no windows or doors that has a star inside. The little girl goes to her grandfather and asks him if he knows where there might be a little red house, with no windows or doors, with a star inside. He does not know, but tells her to ask her grandmother. So the young girl goes to her grandmother and asks her if she knows where there might be a little red house, with no windows or doors, with a star inside. The grandmother does not know, but tells the little girl to ask Father Sun. The little girl asks Father Sun where there might be a little red house, with no windows or doors, with a star inside. Father Sun replies that he does not know, but that the little girl should ask Sister Wind. The little girl goes to find Sister Wind. She asks her where there might be a little red house, with no windows or doors, with a star inside. Sister Wind replies, "Whoooooooooooooooo," which sounds like, "Follow meeeeeeeeeeee," so the little girl follows the wind out to the orchard, where she sees an apple on the ground. "A little red house with no windows or doors!" she cries, and runs home to show her mother. But then she asks her mother about the star inside. Her mother cuts the apple in half (we did this at this point in the story) crosswise, not lengthwise, to reveal the star in the middle of the apple!
I love this story, because I remember the exact point when I discovered the star in the middle of an apple: My pre-school teacher had shown it to me. I thought it was incredible, and Isla was very pleased with the story. What a great day!
Tuesday, March 9, 2010
A Smoothie for the Busy Natural Mama
Now that I am pregnant again, I am cutting back on how much Isla nurses. We've been pretty consistent for the last week or so at about 8 nursings in 24 hours. This is way less than the 20-30 nursings we used to do. I started feeling like she should be drinking milk, so I've been giving her different temperatures of different types of milk in cups and bottles. She's not so keen on any variation I've tried... except one: the smoothie! All it is is mostly milk, with a little banana blended in to make it sweet.
Thursday, October 29, 2009
A Pancake Recipe for Cold and Flu Season
We are not vaccinating. Yikes. Instead, we are opting for preventative measures. We swab her nose (and mine) once a day with saline and aloe solution. We also give her a children's formula sambucus (elderberry extract) which contains echinacea and astragulus. The sambucus is liquid, and tastes really good, but Isla won't take it in water as suggested. I had to get creative. I do things like pour it on her pancakes as syrup.
The pancakes are fantastic, and our whole family loves them:
2 cups whole wheat flour
2 teaspoons baking soda
dollop (about 2 or 3 tablespoons?) molasses
enough milk, soy milk or water to make it the right consistency
Mix above ingredients. Cook on a hot skillet. Flip once. I eat mine with butter and sometimes syrup; Isla has hers with sambucus and kids liquid vitamin drizzled on top.
*Obviously check with your doctor before using any supplements.
Sunday, September 6, 2009
Healthy and Easy Mac and Cheese
There is no doubt what my daughter's favorite food is; she likes mac and cheese better than anything else she's tried. So, rather than fight it, I'm trying to work it. Tonight, I made her favorite with a twist. It ended up looking very green, but she scarfed it down like she hadn't eaten in a week.
Ingredients:
Annie's Organic Deluxe Mac and Cheese made with whole wheat shells
Flax seed or Omega 3 oil
Nutritional yeast
A few leaves of kale, stemmed and chopped up in the food processor
First, prepare the mac and cheese as directed. Then, drizzle flax seed oil on top, along with some nutritional yeast. To top it all off, put 2 or 3 tablespoons of chopped up kale (chopped in the food processor) on the top. (This amount was for Isla's tiny-sized serving. Adjust the amount of kale to taste, and stir the rest of the kale in with the leftover pasta to eat yourself.)
Banana-Kale Muffins
Inspired by my visit to the Little Woods Pre-School Food Fair, and the muffins we tried there, I made up a new recipe this evening to sneak some healthy into yummy foods for my husband and daughter. Actually, "sneak" isn't a good word, because I'm trying to encourage Isla to like foods like kale by preparing them in a way that's kid-friendly. These muffins taste like dessert, but are a much healthier option:
ingredients:
one bunch organic kale
three or four small organic carrots
three very ripe organic bananas
one cup organic whole wheat flour
one tablespoon vanilla
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
big dollop of organic plain yogurt
one free-range organic egg
sesame seeds (1/4 cup or so)
one tablespoon baking soda
one tablespoon baking powder
one dollop organic honey
1/4 cup or so organic canola oil
pre-heat oven to 400 degrees
in a food processor, chop up the bunch of kale (after removing stems), the carrots, and the banana.
put all three in a large bowl
dump in the other ingredients
mix by hand until blended
drop in greased cupcake pans (I use the mini kind)
bake until done - approx 10-14 minutes
enjoy!
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