inspired by a lady who is helping out by making food.

I'm sure you guys have heard about the thai boys soccer team that has been trapped in a crazy cave network over these last few weeks. 

i actually can not imagine what it's like to be one of their mothers. but i'm not even going to go into that right now.

what i want to focus on is a woman that i have been totally inspired by. i read about her in an article in the guardian. here's what it says:

Wisalaya, a woman in her 50s who lives in the surrounding Mae Sai district, is one of the many community members who have set up makeshift kitchens at the site to hand out free meals to anyone who passes by. Throughout the day soldiers, medics, and reporters could be seen standing in two inches of mud, happily slurping noodle soup. Wisalaya said: “I’m here because I love helping, and I love food.”

Legitimately. this is a lady who could be doing something else. she could be shopping. she could be cooking for her own family. she could have stayed home and watched the story on the news or listened for updates on the radio. 

but she is out there. 

she is contributing to her community by making food for the people that are making this rescue possible. she's doing something in the background. she's doing what she knows she is good at (or who knows - maybe she is actually not even good at cooking...). but i love the simplicity of her response:

"i'm here because I love helping people and I love food."

I'd love to be like this woman. Not just in a crisis, but in everyday life.

 

 

spinach-pear-coconut 'baby' cookies

when my niece was in preschool she once declared to all of the preschool moms that her auntie 'only eats spinach'. although that wasn't the most accurate description, i'm definitely a fan of the greens. 

now that i have my own kiddo to feed and i get to make decisions about both the treats and the vegetables he consumes - i'm working on my own approach to feeding. well I don't believe in just sneaking vegetables into foods to get a kid to eat them, i do believe that eating both the real version, and the version that's blended into a treat can be helpful. 

these are the first 'cookies' that i ever made for zeke and he loves them, so they must be pretty good.

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INGREDIENTS

  • 1 tbsp of ground flaxseed
  • 3 tbsp of water
  • 1 chopped ripe pear (skin on)
  • 1/2 cup frozen organic spinach
  • 4 dried prunes (preferably soaked in boiled water for about 5 minutes)
  • 1 tbsp of melted organic grass fed butter
  • The gelled flaxseed
  • A sprinkle of cardamom (optional)
  • A pinch of maldon sea salt (optional)
  • 1/3 cup of dried coconut flakes
  •  

DIRECTIONS

Set oven to 350 degrees. 

Whisk together the flax seed and water. Set aside to gel for ~5 minutes.

To a high speed blender add the pear, spinach, prunes, butter, gelled flaxseed, cardamom & sea salt. Blend until completely smooth and there are no flecks of spinach. Then stir in the coconut flakes. 

Place a non-stick silpat on a baking sheet. Drop the mixture in tbsp sized portions onto silpat, flattening out each 'cookie' with the back of a spoon as you go. The 'cookies' should be quite thin...like <1/2cm thick. Bake for ~20 minutes. Allow to cool completely and then gently peel the silpat away from each cookie, store in an airtight container in the fridge. 

 

Makes ~20 small cookies.

super quick savoury porridge for dinner

I was going to intro this post with some entertaining discussion about how busy I am as a new mom, but then I remembered that pretty much everyone is super busy doing something these days and I wasn't going to get a lot of sympathy. 

sooooo - since we're all really busy, here's a crazy quick dinner recipe that I made tonight WHILE zeke was eating his own dinner, and it was finished cooking before he even got halfway through his chicken.

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NOTE that in this recipe I used both soaked buckwheat & soaked oats. To do this I put the oats & buckwheat in a jar with water and a splash of apple cider vinegar and let them soak in the fridge overnight before beginning this recipe. It's up to you whether you want to soak your grains or not (here's info on why you might want to). I like to soak grains before I feed them to my 9-month old (and myself) so I usually have them on hand, but you can still make this recipe without soaking the grains...just be prepared to let it cook for a few extra minutes.

 

In a pot, combine & bring to a boil

  • 1/4 cup soaked buckwheat kernels
  • 1/4 cup soaked rolled oats
  • ~ 3/4 or 1 cup water

Reduce heat and allow to simmer. Then add:

  • a dash of curry powder
  • a dash of tumeric
  • a smaller dash of cayenne powder
  • a dash of salt
  • a dash of black pepper

Allow to simmer for ~5 minutes until cooked, whisking every once in awhile to combine. Once cooked stir in

  • a tbsp of sunflower seed butter (or other nut/seed better of choice)

Then stir in

  • 1/2 cup frozen chopped spinach

Continue to stir on heat until the spinach is warm. Pour into a bowl.

Top with:

  • Chopped cherry tomatoes
  • Sea Salt
  • Shredded organic old cheddar
  • 5 minute tofu (recipe below) OR a poached egg OR shredded chicken OR...whatever you have on hand.

5 minute tofu: 
Heat up a cast iron pan with 1/2 tbsp of coconut or olive oil. Once hot, add chopped firm tofu. Allow tofu to heat up and get a bit crispy on the edges, stirring often. Once crispy, add a splash of braggs liquid aminos (or soy sauce), some maple syrup, a dash of apple cider vinegar and a sprinkle of sea salt. Stir together for another minute or two. Remove from heat. DONE.