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  1. Plantains contain high levels of vitamin A, potassium, calcium, iron and fiber. They are also low in sodium, have no cholesterol and contain natural mood enhancers. Nutritionally, plantains are similar to bananas. I like plantains as an interesting potato alternative once in a while. I buy black plantains (they are sweet inside) or let the plantain ripen and turn black on my windowsill.

    Preheat the oven to 400 degrees F. Coat the baking dish with some olive oil. Slice the plantains lengthwise into skinny strips that are about 3 inches long. Place the plantain slices in the baking dish, sprinkle them with some more olive oil  and  place them in a hot oven. Bake for about 10 minutes. Using a spatula, turn the fries over and bake for about 20-30 minutes, or until the fries are crispy. Lightly salt the plantain the minute it comes out of the oven. You can also sprinkle the plantain with spices, such as curry, cayenne or garlic on these fries.

    Salsa and lime juice work well as an accompaniment.

    photo credit: healthbent

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I found a really interesting raw cake recipe online, but it calls for jicama, which I do not have. Going to the supermarket with three babies is not very appealing. Also, I am really stuck on trying out this weird cake recipe and therefore am not interested in cooking anything else that’s new… So, my good friend Nina came to the rescue! She made this awesome cold soup yesterday (inspired by cooks.com.) She used some herbs from her garden as a garnish. I think, this soup would be a perfect appetizer on a hot summer night. I also believe its temperature and texture to be very child-friendly, but that we will know tomorrow, when my kid tries it. 🙂

 

Ingredients:

3 tomatoes (quartered)
1/2 cucumber
1/2 pepper
1/2 onion
Garlic clove
3 tbsp. wine vinegar
1 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
1/8 tsp. white pepper

Green herbs ( chives, basil, rosemary, cilantro -whatever you have is fine)

Place items in blender and pulse. Chill. Pour in individual cups and top with greens.

I posted a salad recipe yesterday, so how about one for today, for good luck?

This salad is extra rich in calcium and manganese, because of the sesame seeds. It’s also rich in fiber, vitamin C and folic acid from broccoli. What I also love about this recipe is that it can work both as a salad and as a vegetarian side dish. It’s excellent for lunch during colder months, when a regular salad would be too cool to enjoy.

 

 

 

 

Makes 3 servings:

Mixed greens, 2 cups

Shredded carrots, 3/4 cup

Broccoli florets, 1 cup

Onion, sliced finely, 1/2 cup

Dark roasted sesame oil 3 tbsp

Sesame oil, unrefined. 5 tbsp

Brag’s amino’s 4 tbsp

Sesame seeds, 4 tbsp

optional: sprouts, 3/4 cup

optional: shitake mushrooms, 1/2 cup

Warm up the dark roasted sesame oil in a skillet. Add 2 tbsp of Bragg’s sauce. Add the onions. Stir fry them for about a minute. If using shitake mushrooms, saute them in a separate pan for about two minutes, until they reduce to about half of their size and add them to the onions.  Add the broccoli florets and about 1/4 cup of water. Stir fry for  another minute or two (the broccoli should still be crisp.) On a large plate, arrange the greens. Place the carrots and the sprouts (if using) around the plate, so that the center stays empty. Put the onion-broccoli mixture in the center. Sprinkle the sesame seeds on top. Add the unrefined sesame oil and the remaining Bragg’s. Serve immediately.

This salad also works well with cubes of tofu or cooked chicken, if you’d like to add these.

This post is by my friend and a fellow Anusara-inspired (TM) yoga instructor, Megan Marie. She is also a foodie and mom of Alexander (5) and James (3) I will try her super smoothie recipe tonight and so should you!

Do your wee ones wrinkle their little noses when you place a plate of broccoli, kale or spinach in front of them? Are they the sort that boycott “All Things Green”? Have no fear…the luck of the Irish is with you as you whip up The Shamrock Smoothie just in time for St. Patrick’s Day.

Ingredients:


3 Kiwis, sliced
1&1/2 cup frozen green grapes
2 frozen bananas
1 green apple, sliced, with skin on
1 & 1/2 cup baby spinach
1 cup chopped kale

1 cup organic apple juice

1/2 cup Organic Nectars ™ Cashewtopia (organic frozen pistacio creme w. raw pistacio pieces, sweetened with agave only).

optional: 2 tbls flat leaved parsley and a squeeze of lemon

Blend/pulse on high until smooth. The color will be vibrant green and your little ones will love eating their greens in the form of the Shamrock Smoothie just in time to celebrate St. Patrick’s Day!

note: This smoothie is also delicious without the pistacio cashew creme, although the latter has no sugar ( just agave) and you can buy it at Whole Foods. It can also be substitued with Fage yogurt + a little honey or agave. The frozen bananas, however, are enough to make it taste like ice cream! My boys love this smoothie and the pistacio creme just made it a little more decadent. I am not sure the nutritional value of this, but it must be extraordinary.

Image by Pixomar

These peppers lack meat, but not flavor. If your kid doesn’t eat vegetables, he or she is very likely to feel a lot warmer towards these stuffed peppers (I don’t know the reason for it.)

Ingredients:

Bell Peppers 6 (pick plump ones)

Cooked grain 2 cups ( I used buckwheat, but virtually any grain will work)

Onion, chopped 1 large

Carrots, shredded 1 cup

Mushrooms, sliced 1 cup

Parsley, chopped 3/4 cup

Tomatoes, chopped 6 medium

Olive oil 3/4 cup

Braggs, paprika to taste

Garlic, chopped 5 cloves

optional: tofu, cubed 1 cup

optional: pumpkin seeds 1 cup

Preheat the oven to 375 degrees Fahrenheit.

Clean out the peppers, like on the photo.

On the large frying pan, warm up half the amount of olive oil and the Bragg’s and sautee the onions. Add the mushrooms and the tofu, if using it. Cook on high flame for about 3-5 minutes, stirring constantly. Add the parsley, the carrots, the remaining oil and the tomatoes. Let everything simmer for another five minutes. Add the garlic, the paprika, the pumpkin seeds, if using them and the cooked grain. Mix well and simmer for another minute.

Stuff the peppers with the contents of the frying pan. Arrange the peppers in a baking dish with a lid. Put the  remaining stuffing around the peppers and cover with the lid.

Bake for 25-35 minutes, or until the peppers get softer, but not mushy. Serve with vegan sour cream or simply as is.

 

 

 

 

 

 

The good thing about this dish is that you can eat it hot or cold. The cold version makes it a great picnic dish: just pack your leftovers in a  Tupperware container. Additionally, this pilaf works with virtually any grain you have left over (it doesn’t have to be quinoa. )

ingredients:

Quinoa, cooked- 2 cups

Carrots, grated – 1 cup

Onions, diced -1 medium

Celery, diced – 3/4 cup

Mushrooms, sliced -1 cup

Cranberries – 3/4 cup

Pine nuts -3/4 cup

Curry powder – 2 tbsp

Parsley, chopped 1/2 cup

Braggs Aminos 2 tbsp

Olive oil – 1/2 cup

Garlic – 4 cloves, diced

Paprika to taste

optional:

Tofu, cubed – 1 cup

Warm up 1/2 of the olive oil in the frying pan. Add the onions and saute for 3 minutes. Add the  Braggs, the mushrooms and (if using) the tofu. Saute for another 4 mins, or until the mushrooms start getting brown and the tofu has a little crust. Add the remaining oil, the pine nuts and the veggies. Lower the flame, cover with the lid and let simmer for another 5 mins. Mix in the cranberries and the quinoa. Taste and add the remaining spices. Let simmer for another 3 minutes.

 

 

 

This is a fun and nutritious snack: kale is rich in fiber, calcium, iron and magnesium, as well as in vitamins A, C and K.  Surely beats potato chips!

Ingredients:

Kale, one bunch, leaves only (no branches)

Olive oil 2 tbsp

Braggs Aminos 2 tbsp

optional: paprika

Preheat the oven to 350 degrees Fahrenheit. Tear the kale into bite-size pieces. Arrange the kale on a cookie sheet, covered with parchment paper. Sprinkle with olive oil and Bragg’s. Bake for 15 minutes, or until brownish, but not burnt.

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