Tag Archives: Kushi Institute

Puzzling Out Health

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I love a good puzzle or maze especially if it challenges me to think or see things differently. I love how patterns, textures and colors emerges to create a larger picture from the smaller pieces.

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I have been working on a puzzle which is a picture of many, many fancy doors from around the world. As I sit quietly searching for the perfect piece to complete a section of the puzzle it occurs to me that our lives and our health are puzzles as well. Now this is not anything Earth shattering but it inspired me to think more about how our emotions, our eating and our relationships are all so closely interwoven into the web of our health.

In my work as a Health Coach I carefully listen to stories of how people use food not only to sustain them but also to fulfill them. Some people struggle with finding the time to eat healthy, some with weight gain, and many struggle with body image. I lovingly try to guide people to their health through examining what they eat, how it makes them feel both physically and emotionally and how it brings joy to their lives.  It is my hope that in working this complex puzzle we can come to a place where the picture emerges more clearly and they can experience what they eat as joyful as well as life sustaining.

I like how Geneen Roth speaks about food and feeling. She suggests that limiting what and how we eat through diets doesn’t work. She offers what seem to be simple guidelines to becoming healthier and more spiritual in our approach to food. http://www.oprah.com/contributor/geneen-roth. While I agree in general with what she practices, I am also keenly aware that as with a challenging jigsaw puzzle finding the pieces that fit with your particular needs takes time and a great deal of patience.

Be kind to yourself and remember you are love!

“Hello, sun in my face. Hello you who made the morning and spread it over the fields…Watch, now, how I start the day in happiness, in kindness.”

Mary Oliver

Thought for the Day

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Hold on to what is good

Even if it is a handful of Earth.

Hold on to what you believe

Even if it is a tree which stands by itself.

Hold on to what you must do

Even if it is a long way from here.

Hold on to life

Even if it is easier letting go.

Hold on to my hand

Even when I have gone away from you…

Nancy Wood

Peace and Brightest Blessings

Gratitude for Grains

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It’s one of those days when everything technical seems to be at odds with me. This is a common theme but one I’ve learned to just laugh about. The smart phones and smart cars sometimes are just smarter than me. So between the tech hurdles and the fact that it is raining here in New England where it should be snowing, I’ve decided to get out my favorite grains and start cooking.Image

 

I love millet and it is my favorite grain for breakfast. I made this very simple millet and corn recipe this morning and even though all things technological have failed me, my millet and corn did not. When cooking millet remember a little goes a long way. 1 cup uncooked millet will yield you about 3 cups of cooked grain. Though corn is difficult to find in a non GMO variety It is out there. The link below is one potential place to find it but also ask your grocery store or whole foods market to find it for you.

http://www.nongmoshoppingguide.com/brands/all-products-for-brand.html?bid=222

Soft cooked Millet with Corn – 4-6 servings

1 cup millet, washed and soaked 4-6 hours

½ – 1 cup fresh or frozen corn (I find a non GMO organic variety)

3 ½ cups spring water

Pinch of sea salt

 Place millet in a heavy pot, add water and salt.

Cover and bring to a boil

Place a flame deflector under the pot, reduce flame to medium-low and simmer for approximately 20 minutes.

Add corn to pot and simmer for an additional 10 minutes until most water has cooked out.

Check the pot to make sure the millet is not sticking to the bottom or burning. Adjust flame as needed.

Benefits of Millet

Millet supports kidney, liver. stomach and spleen function. It is used for gastrointestinal irregularities and cooking it with winter squash increases its medicinal value. Millet is very helpful in regulating blood sugar and has been effective when used to treat thrush. Millet is also helpful in reducing inflammation and pain related to rheumatic and arthritic conditions.

            Millet contains all the necessary amino acids we need, it is high in protein, iron, phosphorus and B vitamins especially niacin. It is also gluten free and due to its high alkaline ash content it is the easiest grain to digest.

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Picture above are at the far left Hato Mugi or Job’s Tears; top grain is Quinoa; right grain is Farro; bottom grain is Millet.

Another favorite grain for me is quinoa. Although it is technically a seed, quinoa is a fantastic side dish and can be used as a grain. Last night I made a very simple quinoa as a side for my maple glazed salmon. As with all grains I recommend rinsing well and in most cases soaking grains overnight. Quinoa does not have to be soaked overnight, but be sure to rinse it well and soak for about 20 minutes then re-rinse to assure all the bitter saponins are rinsed away.

I simply used 1/2 cup of tri-color (red, white and brown) quinoa to 1 cup organic non GMO vegetable broth. Place the quinoa in broth, bring to a boil, cook for no more than 5 minutes and then let it rest for about 10 minutes before serving. Allowing it to rest in a lidded pan brings out it’s nutty flavor and also makes it fluffy rather than sticky.

Other delightful and healing grains include Hato Mugi, from Asian which is also a seed, and Farro an ancient grain originating in Italy.

Hato Mugi is said to aid in reducing bloating, lowers blood sugar levels, enhances beautiful skin and has been used as a cancer fighting food. If you are pregnant or breast feeding it is not advised to eat Hato Mugi.

Farro is high in fiber and mineral rich. It can be used in the same way as rice and is often used by Italian cooks in their risotto dishes.

Here are some additional resources:

for Hato Mugi – http://www.kushistore.com/Japanese-Hato-Mugi-Jobs-Tears-GR002.htm

for Farro – http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out

for Millet – http://www.thekitchn.com/how-to-cook-perfect-millet-every-time-cooking-lessons-from-the-kitchn-185974

for Quinoa – http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

“Waking up this morning, I smile. Twenty-four brand new hours are before me. I vow to live fully in each moment and to look at all beings with eyes of compassion.”  Thich’ Nhat Hanh

Be Well and Enjoy

Warmth for Supper

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My training in The Macrobiotic Leadership Program at Kushi Institute taught me about cooking for the seasons using local foods and the yin/yang qualities of those foods. My favorite meal continues to be Adzuki Beans and Squash with Polenta. Perhaps it has to do with the fact that I’m Italian and Polenta is a staple grain in many Italian homes. I think it may be that the chefs at Kushi Institute just know how to make this meal taste wonderful!

polenta 2I plan to have baby bok choy along with the polenta which will be pan fried as described below. Let me share the recipe and some of the health benefits of eating this meal.

Azuki Beans and Squash – From Changing Seasons Cookbook by Aveline Kushi

1 cup Azuki Beans, washed and soaked at least 6-8 hours

1 cup good quality organic winter squash such as butternut or Hokkaido pumpkin, washed with seeds removed cubed with skin left on.

¼ sea salt

1-2 inch piece kombu

Water

Soak kombu in ¼ cup water 5 minutes

Cube squash and set aside.

Place soaked kombu in bottom of heavy pot.

Add presoaked beans with soaking water on top of kombu, try to keep the kombu under the beans.

Bring to boil then reduce heat and simmer for approximately 30 minutes.

Add the cubed squash on top of beans and make sure the water is covering just the beans so squash is steamed while cooking.

Continue to cook over low heat for 45 minutes checking often to assure the beans are no burning on bottom of pot.

Benefits of Azuki Beans * From The New Whole Foods Encyclopedia 

Adzuki beans are an excellent source of soluble fiber, which helps to keep cholesterol levels in a healthy range. Lower cholesterol is associated with a lower risk of heart disease. They also contain folate, potassium, and magnesium, all of which are essential for a healthy heart.
The fiber in adzuki beans helps to keep the digestive system running smoothly, prevents constipation and may help to prevent colon cancer.

Maintaining healthy blood sugar levels also help to prevent and treat diabetes. Being diagnosed with diabetes means that your body cannot keep blood sugar levels in balance – the fiber and nutrients in beans helps to keep them at normal levels. The fiber in adzuki beans fills your stomach and keeps you feeling satiated longer. They are also high in protein which helps to keep blood sugar levels low and which, in turn, may help to keep weight off.

Adzuki beans are a good way to get B vitamins, including B6, B2, B1, B3, and folic acid.

Benefits of Squash * From The New Whole Foods Encyclopedia 

                 Squash is naturally sweet and is a good source of beta-carotene and complex carbohydrates. Eating winter squash improves our digestion, provides more energy and balances sugar intake healthfully. It is considered to be a chi tonic that is medicinal to the spleen, stomach and pancreas in some healing traditions. Squash contains vitamins A and C, potassium and magnesium. It has anti-carcinogenic properties due to containing high amounts of pre-vitamin A and carotenoids.

Pan Fried Polenta with Kuzu Mushroom Gravy – A favorite lunch at Kushi Institute

1 cup yellow corn grits

3 cups spring or well water

Pinch sea salt

Toasted sesame oil

Place 3 cups water in pot with a pinch of sea salt, cover and bring to a boil.

Add corn grits stirring constantly to prevent grits from lumping and bring to boil again.

Cover and reduce flame to medium low and simmer for approximately 20 minutes.

Remove from flame and pour polenta into a pyrex baking dish.

Allow the polenta to cool until it is firm to the touch. Cut into 3 x 3 inch squares or if using pie plate 8 equal pie shaped pieces.

Add toasted sesame oil to a skillet add polenta squares and fry them until golden.

Serve warm with Kuzu mushroom gravy. (see recipe below)

IMG_0025Manor House at Kushi Institute where student are housed during their programs.

Kuzu Mushroom Gravy

 4 cups spring water

6 tsp. shoyu

1 tsp sesame oil

3 Shiitake mushrooms, rinsed, soaked and thinly sliced

¾ cup leeks, washed and thinly sliced

7 Tblsp parsley, scallion or chives finely chopped

5 tsp kuzu

Heat oil in skillet and sauté leeks for 2-3 minutes.

Add shiitake mushrooms and continue to sauté for 3-4 minutes.

Add the water, cover and bring to a boil. Once boiling reduce flame to medium low and simmer for 5 minutes.

Reduce flame to very low and add diluted kuzu stirring it constantly until the sauce becomes thick. Add shoyu and continue to cook for 2 minutes.

Turn off flame and add parsley or chives, serve over polenta.

Benefits of Kudzu – Kuzu * From The New Whole Foods Encyclopedia 

Kudzu root is a very vigorous plant that was originally grown for its fast growing, soil erosion protective qualities in southern United States. It is seen as an invasive plant in the United States but in other parts of the world it has been highly valued for its medicinal benefits for centuries. Kuzu is a tonifying herb that has been used topically to relieve acute pain, stiff neck and shoulders. It is also taken to aid intestinal and digestive disorders, food allergies, headaches, fever, vertigo, diarrhea and hangovers. Kuzu assists in cleansing the intestinal villi thus aiding in better absorption of nutrients.

Kuzu contains anti-inflammatory and antimicrobial agent daidzein. Daidzein helps to prevent cancer and its genistein helps counter leukemia. Research done recently confirms that regular use of Kuzu suppresses the desire for alcohol.

Kuzu is used as a thickener in place of arrowroot and cornstarch. To use Kuzu put it into a small amount of water to liquefy then add to recipe as thickener.

Benefits of Corn * From The New Whole Foods Encyclopedia 

Though it has become more difficult to find non GMO corn in the US it is worth to search. Corn is a chi tonic that strengthens overall energy and supports the stomach, kidneys and large intestine. Corn can also be used to treat heart disease and loss of appetite.  It stimulates bile flow, prevents the formation of urinary stones, lowers blood sugar and is used to treat cases of difficult urination or edema.

Corn is the only grain to contain vitamin A with yellow corn containing a higher level than white corn. Corn’s natural sweetness satisfies sugar cravings.

Benefits of Shiitake Mushrooms * From The New Whole Foods Encyclopedia 

Shiitake mushrooms support the spleen, stomach and liver functions and are a blood and chi tonic. They are restorative in that they detoxify the digestive system and related organs and help to rid the body of excess phlegm and mucus. Shiitake contain two potent substances with proven pharmacological effects as immune regulators and antiviral and antitumor agents; they also positively affect the cardiovascular system. Shiitake is used in eastern medicine to treat diseases involving depressed immune function inclusive of cancer, AIDS and flu. They are rich in vitamin D, B2 and B12 and are a good source of minerals when grown in a mineral rich medium.

I hope you enjoy this meal. cherubs & pups 002Kira, Pooh and me all wish you happy healthy eating!

Life, Art and Food

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A day that includes healthy real food and art is one I want to take part in. Yesterday was that kind of a day. I offered two classes in cooking for health, the first at Wild Oats http://wildoats.coop/ focusing on cooking for women’s health. I enjoyed the women who attended and working with Robin, the marketing manager at Wild Oats again. The second class focused on healthy holiday cooking and took place in a borrowed kitchen (as my kitchen is under construction) at the Unitarian Universalist Church in Pittsfield MA. http://www.uupittsfield.org/.

Again I was struck by how much I enjoyed the classes and cooking with others. I am also very grateful to have these opportunities to share information and recipes that really improve our health and are delicious too!

Imagesteamed root vegetables with broccoli

Out of the second class a very synchronistic conversation occurred which landed me and a participant from my cooking class at MASS MOCA, http://www.massmoca.org/event_details.php?id=771 to view the 9:30 lighting of Xu Bing’s “Phoenix” http://www.xubing.com/index.php/site/projects/year/2010/phoenix_project. This wonderful exhibit is leaving MOCA today to travel to New York and I find I’m grieving this loss. I fell in love with these magical creatures, the enormity, beauty and fearless presentation will stay with me forever. I am glad the moment presented itself for me to see them lit and to say farewell. I encourage anyone who has the chance to view Xu Bing’s Phoenix to do it.

Today is a day to regroup, to plan for upcoming classes as well as spend time studying and researching integrative nutrition. There is something powerful about the fact that the food we eat can and in fact does impact our health directly. We all have the power to take control of our health and change it no matter our condition. It takes courage to do so when faced with serious illness but what better time to take the leap…what have we got to lose? Like the phoenix, we can rise out of the ashes and be strong again. I want to share a nice recipe from Dr. Weil with root vegetables that can help strengthen us as we enter winter, the season of darkness and cold.

Roasted Root Vegetables

2 lbs root vegetables (yams, carrots, turnips, rutabagas, sweet potato, beet), cut into 1-inch pieces.

1 medium onion cut into 1/3 wedges

1 Tbs extra-virgin olive oil

1 head garlic separated into cloves

Chopped fresh herbs such as rosemary or thyme

1) Heat oven to 400, place root vegetables and onion on roasting pan and toss with the olive oil until coated evenly.

2) Roast mixture for 45-50 minutes stirring every 15 minutes. After 30 minutes add garlic cloves and continue to roast.

3) Before serving add chopped herbs or for additional flavor add herbs for last 15 minutes of roasting.

Food as medicine

“All root vegetables contain healthful fiber and slow digesting carbohydrates, but beets have some special properties. Unlike most other red vegetables, which have anthocyanins to thank for their distinctive color (think red cabbage), beets derive their hue from pigments called betalains, which range in color from red-violet to yellow.  Betalains, in addition to their antioxidant and anti-inflammatory properties, trigger a family of enzymes that bind toxic substances in cells, neutralizing and allowing them to be excreted from the body. Garlic’s health benefits, many of which come from its sulfur compounds, are widely documented. Some of these sulfur-containing molecules, polysulfides, are converted by red blood cells into hydrogen sulfide (H2S), which dilates the blood vessels, helping to regulate blood pressure.

Thanks to Dr. Weil – http://www.drweil.com/drw/u/RCP00221/roasted-root-vegetables.html

bonsaiBe Well!

Fall Food and Beauty

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The trees are beginning to change from the vibrant green of summer to the golds and reds of the fall in New England. I’ve come to find these visual changes in nature bring about a time of introspection for me. Maybe it has to do with the weather cooling, the crisp air or beautiful blue sky or maybe it is just the reminder that another year has come and is now going. Not sure but it is familiar and in some ways comforting…kind of like that wonderful soft afghan you wrap yourself in on a chilly night. What ever it is I am welcoming the change.

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I woke up this morning thinking about cooking a nice fall meal and I remembered that I picked about 2 pounds of green beans yesterday. So I’ll share a favorite green bean recipe with you.

Green Beans with Toasted Almonds

1 lb green beans

¼ cup slivered almonds

1 tblsp olive oil

¼ tsp oregano

¼ tsp thyme

¼ tsp sage

1 clove garlic crushed

1 pinch sea salt to taste

Wash and trim green beans, then steam for about 3-5 minutes. Toast almonds in a dry skillet until fragrant and golden stirring constantly so they don’t burn. Add the herbs and oil to the skillet and toss well. Then add your green beans to mix.

Green beans contain vitamin A, B-complex vitamins and calcium and potassium. And garlic is antibacterial, anti-carcinogenic and anti-fungal. It is good for respiratory problems and ear aches as well as acting to reduce blood pressure and cholesterol.

Along with the green beans I plan to make a brown rice and red wheat berries and adzuki beans with squash since I have some beautiful winter squash to use. The last time I prepared the brown rice and wheat berries my daughter came home with photos of our resident eagle. He had landed along the shore of the lake and was watching her as she photographed him.

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Here are the recipes for the other dishes I mentioned in this blog.

Brown Rice and Wheat Berries

 2 cups short grain brown rice, rinsed and soaked 6-8 hours

½ cup wheat berries, rinsed and soaked 6-8 hours (red winter variety)

3-3 ½ cups water

Pinch of sea salt per cup of grain

Place washed/soaked rice in pressure cooker, mix in the wheat berries.
Add the water and cook over low flame for 15-20 minutes
Add salt and cover pressure cooker.
Bring up to pressure, then lower flame to medium-low and cook for 50 minutes.
Remove from flame, and release steam from pressure cooker or allow it to release on its own.
Open cooker and let rice sit for 4-5 minutes before serving.

Brown rice is high in vitamin B which helps to reduce depressive symptoms. It is also a good source of minerals and healthy fat. Great for we New England residents who will begin to see less sun as fall brings in winter. Whole wheat berries contain 12 B vitamins, vitamin E, protein, essential fatty acids and important trace minerals such as zinc, iron, copper, manganese, magnesium and phosphorus. If you are sensitive to wheat make the rice it stands alone.

Azuki Beans and Squash – Changing Seasons Macrobiotic Cookbook

1 cup Azuki Beans, washed and soaked at least 6-8 hours

1 cup good quality organic Butternut, Buttercup squash or Hokkaido pumpkin, washed with seeds removed cubed with skin left on.

¼ sea salt

1-2 inch piece kombu

Water

Soak kombu in ¼ cup water until pliable (5-10 minutes)
Cube squash and set aside.
Place soaked kombu in bottom of heavy pot.
Add soaked beans with soaking water on top of kombu carefully so kombu remains on bottom of pot.
Make sure there is enough water to just cover the beans.
Bring to boil then reduce heat and simmer for approximately 30 minutes.
Add the cubed squash on top of beans making sure the water is covering just the beans to set up steamer effect for squash.
Continue to cook over low heat for 45 minutes checking often to assure the beans are no burning on bottom of pot.
Once the squash and beans are soft remove from heat and serve.

Adzuki beans are an excellent source of soluble fiber, which helps to keep cholesterol levels in a healthy range. They also contain folate, potassium, and magnesium, all of which are essential for a healthy heart. Adzuki beans are a good way to get B vitamins, including B6, B2, B1, B3, and folic acid.
Squash is naturally sweet and is a good source of beta-carotene and complex carbohydrates. Squash contains vitamins A and C, potassium and magnesium. It has anti-carcinogenic properties due to containing high amounts of pre-vitamin A and carotenoids.

So what are we waiting for…let’s get cooking!

Quote for this glorious day by Nancy Wood

Hold on to what is good even if it is a handful of Earth.

Hold on to what you believe even if it is a tree which stands by itself.

Hold on to what you must do even if it is a long way from here.

Hold on to life even if it is easier letting go.

Hold on to my hand even when I have gone far away from you…

AND as my great nephew Cooper says….Peace Out!

The Beauty of Chocolate

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Chocolate makes me smile! It’s just that simple. And when I am smiling the world is a better place. I am reminded of a quote from one of my favorite poets and Buddhist Monk, Thich Nhat Hanh:

“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”

One reason to smile is this delightful Pistachio Chocolate Mousse. The recipe below comes from Eric Lechasseur and Sanae Suzuki’s vegan macrobiotic cookbook Love, Eric & Sanae. When I prepare this mousse people think I’ve spent hours fussing to create it and that also brings a smile to my face. Both because they enjoy it and because it is truly a simple dessert to make.

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Pistachio Chocolate Mousse

Love,Eric  Sanae

Here’s the recipe:

24 ounces of silken firm tofu, well drained.

½ cup maple sugar

1 pinch sea salt

½ cup soy milk (unsweetened)

9 ounces grain-sweetened chocolate chips – semi sweet also works

½ cup ground pistachios

Combine maple sugar, tofu and sea salt in a food processor and process for approximately 5 minutes until creamy.

Combine soy milk and chocolate chips in a saucepan, heat at medium. Stir constantly until the chocolate has melted than transfer to the food processor.

Add vanilla extract and continue to blend for a few minutes.

Add ½ cup pistachios and process until well combined.

Transfer mixture to glass or ceramic container and chill for a few hours.

Serve in individual serving bowls topped with crushed pistachios.

YUMMY!

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As you go along your path remember….

“Walk as if you are kissing the Earth with your feet.” Thich Nhat Hanh

Health, Peace and Brightest Blessing

Orange Pan Glazed Tempeh

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Happiness is when what you think, what you say, and what you do are in harmony.

Mahatma Gandhi

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This dish has become one of my favorite tempeh recipes and it can be made in only 30 minutes…how’s that for fitting into a busy life? I added roasted kabocha squash, steamed kale and good old short grain brown rice. The pickle is “Crimson Kraut” a mild Kimchi made by Hosta Hill.  Hosta Hill also made the tempeh I used for this recipe. Learn more about them at this link

http://hostahill.com/tempeh/

So here is the recipe for Orange Pan Glazed Tempeh:

1 cup freshly squeezed orange juice

1 Tablespoon freshly grated ginger

2 Teaspoons tamari (or shoyu)

1 ½ Tablespoon mirin

2 Teaspoons maple syrup

½ Teaspoon ground coriander

2 small cloves garlic, crushed

10 ounces tempeh (or extra firm tofu)

2 Tablespoons olive oil (use light as extra virgin will smoke)

½ lime

Optional – cilantro

1)      Squeeze juice and place it in a small bowl.

2)      Grate the ginger over the bowl making sure to add the juice.

3)      Mix together the tamari, mirin, maple syrup, ground coriander and garlic. Set aside this mixture.

4)      Cut the tempeh (or tofu) into bite size pieces (if working with tofu, pat dry and then cut up)

5)      Heat the olive oil over medium heat until hot but not smoking.

6)      Add the tempeh and sautee for about 5 minutes on each side until golden brown.

7)      Pout the orange juice over the tempeh and continue cooking for another 5-7 minutes until the sauce has reduced to a nice glaze.

8)      Make sure to turn the tempeh while the sauce reduces to prevent sticking.

9)      Serve the tempeh with grain side dish. Drizzle the remaining tamari sauce mixture over the top.

10)  Add lime juice and cilantro if desired.

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Kira and Poohger send sloppy kisses from Kira’sKitchen

Eat healthy and be well!

Day Lilies and The Language of Flowers

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In The Victoria Era The Language of Flowers was used to subtly tell people what was on your mind. Lilies represented “Majesty” which makes perfect sense to me when I am admiring my day lilies that return each year with prolific blossoms and bountiful beauty.

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Day lilies are also edible. I had the life changing experience in my early 20s to work with two wise herbalists in an herb shop in Branford, Connecticut called Bittersweet Farm Herb Gardens. These women taught me about herb lore and craft and how to properly dry herbs for use in potpourri. I learned how to grow and care for all types of herbs and edible flowers and how to make both edible and fragrant products from the herbs we grew in our traditional English herb garden. Day lilies were part of this education.

Day lilies have many edible parts including the buds, flowers, tubers and stalks. I am most fond of the flowers as they are only available for one day and then they drop away. The flowers are mostly used for their bright color and they can thicken soups and sauces in the same way okra does. The stalks remind me of wheat grass and they are high in vitamin C and fiber. The buds which are plentiful on many varieties are delicious when prepared in a simple butter saute or if you’d like a healthier version try toasted sesame oil. The butter allows for more of the natural flavor to come through so for this plant I break my own zero to very little dairy rule and go for butter. And last but certainly not least are the tubers. In New England we have an abundance of wild growing Tiger Lilies. Freshly dug the tubers are very tasty when added to butter for a simple saute. The whiter tubers are sweetest and remind me of early sweet potatoes.

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I caution everyone to approach eating wild plants and flowers with care. For some there may be allergic reactions to introducing unfamiliar foods. Try a little and see how it goes before digging up the whole bank of day lilies you find in your backyard.

For more information on edible plants try one of the following reference books:

The Encyclopedia of Edible Plants of North America by Francois Couplan

Edible Wild Plants: A North American Field Guide by Thomas Sam Elias

AND because I grew up in Northern California

The Encyclopedia of Useful and Edible Plants of California by Charlotte Bringle Clark.

Good eating and please remember to stop and kiss a lily they only show their pretty faces for one day!

 

Cold breakfast recipes for kids

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We have very busy lives and for those of us with children it can be challenging to get everyone out of the house in the morning with a good breakfast. I have come across some delightful cold breakfast recipes that most children will eat!This one was posted on http://www.mrbreakfast.com and came from newjerseygal.

Banana Burritos – best to use all organic foods whenever possible
1 medium banana
1 flour tortilla – you can find rice tortillas for children with gluten sensitivity/allergies
2 tablespoons nut butter – I make my own almond butter which is the favorite at my house
1 teaspoon mixture of pure maple sugar and cinnamon
1 tablespoon raisins
1 teaspoon chopped nuts

Spread the nut butter all over the tortilla. Place the banana on one edge of the tortilla. Sprinkle the maple sugar/cinnamon mixture and chopped nuts over tortilla and roll up. Some of you may also want to top this off with some tofu whip or whipped cream! Trust me they will love making these and eating them….AND they could grow up to be as silly as my children did (see photo of Patrick’s graduation party above)