Thursday, March 28, 2013

Home made!

It is time consuming, but so worth the hassle to make something that you know has no artificial sweeteners, no preservatives and is completely good for you.

Sorrel boiling on the stove...

Apples, carrots and pineapple... and a bit of ginger

Finished products!

A week in frames

It's always a fun time when you get the boys all in one place.

Sunday, March 17, 2013

Wonderful Chia

Chia is an edible seed that comes from the desert plantSalvia hispanica, a member of the mint family that grows abundantly in southernMexico. You may have seen chia sprouts growing on the novelty planters calledChia Pets, but historically, the seeds have been the most important part of theplant. In pre-Columbian times they were a main component of the Aztec and Mayandiets and were the basic survival ration of Aztec warriors. The Aztecs alsoused chia medicinally to stimulate saliva flow and to relieve joint pain andsore skin. Chia has a nutlike flavor.

Chia is very rich in omega-3 fatty acids. These fatty acidsare known as “essential fatty acids,” because they are essential to our health,yet our bodies cannot produce them on their own. We must obtain our omegasthrough food sources. If you’re not a fish-eater, omegas can be difficult toget. Chia seeds pack a punch of omega-3s and omega-6s...
Chia is so rich in antioxidants that the seeds don'tdeteriorate and can be stored for long periods without becoming rancid. Superimportant for protecting our bodies against free radicals, antioxidants areanother nutrient that you can count on chia seeds for.
These little seeds offer anywhere from three to six timesmore calcium than milk, per serving. With a growing number of women sufferingfrom osteoporosis, this is an important nutrient to help build strong bones andprevent injuries in the future.
The chia seed is a complete protein. According, “It includes all essential amino acids such as leucine,lysine, isoleucine, methionine, threonine, valine, tryptophan, andphenylalanine. The powerful combination of these amino acids will allow you toperform better during your training sessions and help you build more musclesfaster.”
Chia do not have to be ground to make their nutrientsavailable to the body. Chia seeds also provide fiber as well as phosphorus,magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
Another advantage: when added to water and allowed to sitfor 30 minutes, chia forms a gel. Researchers suggest that this reaction alsotakes place in the stomach, slowing the process by which digestive enzymesbreak down carbohydrates and convert them into sugar.

Because of its nutritional value and stability, chia is already being added to a range of foods. Another bonus: insects don't like the chia plant so it is easier to find organically grown varieties.

Wednesday, March 13, 2013

More carrot and kale juice!

I think little Aiden has found a new way to enhance his carrot obsession. Right before bed tonight, he pleaded with me to make him some carrot and kale juice... So here it is... With enough for our morning trek too.

Monday, March 11, 2013

Kale chips with nutritional yeast flakes!

Kale is one of the wonderful veggies that the kiddies I have spawned seem to like... juiced, baked, steamed, whatever, they just love it! so here is a salute to to KALE!

Kale is green leafy vegetable in the Brassica family, which includes Brussels sprouts, collards and cabbage. Kale was brought to the United States by English settlers in the seventeenth century. Kale should be purchased when it has deeply colored leaves and hardy stems. The peak season for kale is the middle of winter to the beginning of spring, although it is available throughout the year.
Kale is also a rich source of the carotenoid and phytonutrient lutein, a natural antioxidant that can increase the health of both your eyes by blocking the potential damage that can be done by exposure to ultraviolet light from the sun. Lutein may also help improve the health of your skin.

Vitamin K
Kale is also a substantial source of vitamin K. Vitamin K is most associated with providing your blood with the ability to clot in order to help stop the bleeding when your skin is cut or broken.

Vitamin A
Kale can also provide you with a substantial amount of vitamin A. Vitamin A is essential for vision health, as well as maintaining healthy skin.

Vitamin C
Vitamin C is also abundant in kale, which can be accessed through juicing this vegetable. Vitamin C is necessary for keeping your body tissues healthy, such as your muscles and skin, as well as can help your body resist infection.

Kale is also a rich source of calcium, which can be beneficial for those who need calcium sources outside of milk-based products. Calcium is essential for strong and healthy bones, and is needed for the contraction of muscles, the conduction of nerve pulses and several other processes in the body.

Other Vitamins and Minerals
Kale is packed full of other vitamins and minerals... including manganese, copper, potassium, iron, magnesium, vitamin E, omega 3 fatty acids, vitamins B1, B2 and B3, protein, foliate and phosphorus.

Kale Chips with Nutritional Yeast flakes


1 large bunch kale, tough stems removed, leaves torn into pieces 
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
Nutritional Yeast flakes


Position racks in upper third and center of oven; preheat to 400°F.

If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl.

Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat.

Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap.

Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (check often to prevent burning.)

Sprinkle nutritional yeast flakes onto "just out of the oven" kale.

Thursday, March 7, 2013

... And the juicing continues...

It's been 12 days and counting since I had my last migraine, and part of that I think is because of the wonderfully delicious organic fresh squeezed juices we have been drinking. I have eliminated soda and store bought juices and have been juicing fresh organic fruits and veggies. Toss in a few smoothies with hemp seeds and other nuts and we are cover.
The boys all have their own special blend of fruits and veggies, but they seem to be enjoying our little experiments with our raw fruits and veggies.

Friday, March 1, 2013


Vegan coconut Pancakes


2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 cups coconut milk
2 tablespoons coconut oil


Sift the flour, baking soda, and baking powder together in alarge bowl.

Add the coconut milk and oil and mix until "justmixed.".

Toss in any extras you might want... blueberries, chocolatechips, etc.

Heat a lightly oiled skillet over medium heat.

Drop 2-3 tablespoons (about 2 tablespoons for smaller pancakes) of batter into the skillet and cover.

Flip when the middle starts to bubble and cover again.

Keep the made pancakes in the oven at about 200 degrees while you're finishing the others so they don't get cold.

Enjoy with fresh fruit or syrup (we used a maple agave syrup blend)!