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Moms: Do Your Kids Have Food Sensitivities?

Hey, friends! I have an exciting announcement: on March 1 2016, Baby Nosh quietly made its way into the world.

(Note: I’m talking about a baby book, not an actual baby.)

What

Baby Nosh is a book I co-wrote with the talented and locally acclaimed shutterbug, Tanya R. Loewen. Geared towards helping parents make good choices when it comes to feeding their baby solid foods, Baby Nosh is ultimately filled with tips, ideas, and 100 recipes that are kind to your baby’s digestive system and will not promote food sensitivities.

These days, with our food supply being so artificial and commercially prepped, we’re all (including our babies) feeling the results of a poor western diet.

But Baby Nosh can help!

This book is chalk-full of nutrient-dense foods that help your baby (your whole family, actually) successfully grow and thrive the way we were all designed to. Babies and children don’t need to suffer with food sensitivities.

If supplied with the right kind of foods, your family can be 100% food sensitivity-free.

Why

Your body is amazing. It does absolutely everything in its power to keep you alive, and that is the only reason we’re not all dropping like flies. I mean, let’s face it: most of us do nothing to mindfully and intentionally assist our bodies in being the best possible bodies they can be.

Right?

But a funny thing happens when you have kids: overnight, you become completely willing to give up your bad vices and totally prioritize your kids’ health and well-being. By way of osmosis, you also usually improve your own health, too.

SO: if you just had a baby, or your have small children, or just want to learn how to make easy, healthy, kind foods for your family, attend one of the two Baby Nosh events below. If you have kids with food sensitivities, you should come. If you have food sensitivities yourself, you should come.

When

Books will be for sale, and Tanya and I would be more than willing to help you achieve a blissful, healthy home–and usually, that type of wellness begins in the kitchen.

There are two locations: Abbotsford (April 5th at Precious Kargo Baby Boutique) and Vancouver (Commodity Juicery). Pick one (or both!) and we’ll see you there. If you can’t make it, you can still buy the book HERE. xo

Vegetarian Cooking at Lepp Farm Market

Happy Sunday, everyone! On Tuesday March 8, I’ll be demonstrating 4 recipes at Lepp Farm Market in Abbotsford, BC. The event will run from 7-9ish, and will include a signed copy of Vegetarian Comfort Foods.

So sign up today HERE!

I’ve decided to post the recipes we’ll be making here instead of handing out recipe cards, because it’s more eco-friendly, and easier to find than a lost piece of paper.

Right?!

It’s also noteworthy to mention that while 3 of the 4 recipes are from Vegetarian Comfort Foods, the smoothie is from my latest book, Baby Nosh.

So here are the 4 recipes we’ll be going through, and I hope you love them! Xo

Recipe #1: Green Goodness Smoothie (From Baby Nosh)

(Serves 2)

Ingredients

  • 1 banana
  • 1 cup green grapes
  • 1 kale leaf
  • 1 cup frozen pineapple
  • 6 fresh mint leaves
  • 1 cup water
  • 1 tsp. hemp hearts (optional)
  • 1 tsp. chia seeds (optional)

Method

  • Combine first 6 ingredients into a blender, and blend until smooth.
  • Sprinkle with hemp hearts and chia seeds for extra awesomeness.

Recipe #2: Mediterranean Sprouted Endive Boats (from Vegetarian Comfort Foods)

(Serves 6)

Ingredients

  • 2 mushrooms
  • 1 red bell pepper
  • ½ zucchini
  • 1 carrot, julienned
  • 1 cup sprouted beans
  • ¼ cup water
  • 2 tbsp. Greek salad dressing (Rendezvous is perfect!)
  • 2 endive spears

Method

  • Clean the veggies, and throw the mushrooms, pepper, and zucchini in a food processor.
  • Process until piece are small, but not quite minced. Set aside.
  • Peel the carrot and set aside.
  • Peel layers off endive spears, and arrange on platter so the cavity is face-up, resembling boats. Set aside.
  • Place ¼ cup of water in skillet and heat to medium.
  • Once simmering, add processed veggies (not the carrots) and sprouted beans, and sauté for 2 minutes to soften, slightly.
  • Remove from heat and drain any remaining water. Add tamari to the heated mixture, toss to coat, and scoop into endive cavities.
  • Garnish with 2-3 strips of carrot, and serve.

Recipe #3: Squashed Puttanesca (From Vegetarian Comfort Foods)

(Serves 2)

Ingredients

  • 1 spaghetti squash
  • 4 tbsp. olive oil
  • 1 small white onion
  • 2 garlic cloves
  • 1 small fennel bulb
  • 3 cooked artichoke hearts
  • 1 16 oz can of crushed tomatoes
  • 1 tbsp. capers
  • ½ cup sliced black olives
  • ½ cup fresh, chopped parsley

Method

  • Pre-heat oven to 350 degrees Fahrenheit.
  • Cut squash lengthwise into two halves.
  • Grease cookie sheet with half the oil, and place squash flat-side down on sheet. Bake for 40 minutes.
  • Meanwhile, dice the onion, mince the garlic, slice fennel into “v” shapes, and quarter your artichokes.
  • Place pot on stove, and heat on medium. Once hot, add remaining oil, and throw in onion and garlic.
  • Let them brown while pushing around with spatula for about 2 minutes.
  • Turn heat down to medium and add tomatoes and fennel. Cover, and simmer for about 15 minutes.
  • Remove cover and add artichokes, capers, and olives, and simmer for another 5 minutes.
  • Remove squash from oven, and flip over. Set two plates close to stove.
  • Remove the middle stringy, seedy part of the squash using a large spoon.
  • Using a fork, scrape the cavity of the squash so that it comes out in strips, like spaghetti.
  • Once squash is plated, it should resemble spaghetti noodles. Top with sauce and then garnish with chopped parsley.
  • Enjoy!

Recipe #4: Coconut Bliss Balls (From Vegetarian Comfort Foods)

(Makes approximately 36 balls)

Ingredients

  • 2 cups pitted dates
  • ½ cup warm water
  • ¾ cup gluten-free rolled oats
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • ¼ cup salted pumpkin seeds
  • ¼ cup chopped almonds
  • ¼ cup cranberries
  • ½ cup unsweetened shredded coconut

Method

  • Mix all ingredients except for coconut together in food processor, until well combined.
  • Form into balls, roll in coconut, and place on parchment paper or in mini-muffin cups as you go.
  • Store in mini-muffin cups in an air-tight container, in the refrigerator for up to 2 weeks.

I hope to see you at Lepp Farm Market in a couple of days! For more vegetarian recipe ideas, check out Vegetarian Comfort Foods. xo

Vegetarian Comfort Foods