After seeing actress Jessica Alba on all the talk shows this week, we decided to try her green drink that she mentioned. We didn’t have her exact proportions, just the ingredient list, so it was “experimental” to say the least. But, hey, we had fun and certainly got a good dose of greens in the process!
There is a new documentary floating around this week and after watching it I feel I can’t just sit here and do nothing. Lucky for me I have an outlet to speak my mind and share information! This is such important information for all of us, but no one more so than the mothers of young children, pregnant women, and women trying to get pregnant. The documentary is free to watch for a limited time and I urge you all to watch it. It is lengthy, about 90 minutes, but you will never think about our country’s food supply the same way again. We are going to continue to make ourselves and our children very sick if we keep our heads in the sand.
Pass this along to every mother and pregnant woman you know!
Peace and ORGANIC beans,
I made this great salad over the weekend using my over load of corn on the cob and cucumbers. They both have been so yummy lately! I love to put my leftover cooked corn on the cob in the refrigerator and eat it cold the next day. It’s great to cut it from the cob and turn it into a salad as well. It doesn’t take a lot for your body to digest this salad so it is great when you are feeling hot and need to cool down. I made it with a light citrus vinaigrette, perfect!
1 ear of corn (previously cooked and cold)
1/2 can chickpeas drained
1 handful of pea shoots
1-2 handfuls of arugula
2 T extra virgin olive oil
1 T white wine vinegar
Cut corn from cob. Dice avocado. Cut cucumber in half again length wise and de-seed, reserve seeds for dressing. Cut cucumber into long, thin strips.
In bowl place arugula, chickpeas, pea shoots, avocado, corn and cucumber. In a small bowl, whisk together olive oil, vinegar, fresh lime juice, cucumber seeds and salt and pepper to taste. Drizzle over your salad and you are good to go. Enjoy!
Stay Cool – Andrea
Let me just start by saying that radishes are probably my least favorite vegetable. After they started showing up in my Produce Box I wasn’t sure what to do with them. However, after trying them roasted, I decided they are not so bad. I actually liked them, my husband loved them, and we ate them all up before the kids even got to try them.
Radishes are full of folic acid, Vitamin C, and anthocyanins. This makes them a cancer-fighter! It is said that radishes are effective in fighting oral cancer, colon cancer and intestinal cancer as well as kidney and stomach cancer. They are also great for the respiratory system and clearing congestion which makes them perfect for asthma sufferers. Radishes also act as a diuretic for those days when you are feeling a little puffy.
- 2 bunches fresh radishes, washed, dried, sliced in half
- Olive oil
- Dried thyme (optional)
- Preheat oven to 450 degrees. Place a sheet tray lined with foil in the oven to get it hot.
- In a bowl, toss radishes in oil (just a little bit), salt, pepper, and thyme. When tray is hot, toss the radishes on the tray (they will sizzle) and put the tray back in the oven.
- Every 3-4 minutes or so, stir the tray so the radishes in the corners move to the middle, and vice-versa. Total cooking time should be 10 minutes, depending on the size of the radishes.
- When ready, they’ll be blistered and pink with just a little bite left to the texture.
- Serve as a side dish with a drizzle of fresh olive oil and sea salt.
- Serves 4-6.
I was in Target yesterday when I saw this little guy happily munching away on his raw sugar snap pea. I asked his mom if I could snap his picture and blog about his healthy snack. After deciding whether or not I was dangerous and/or crazy, she agreed:) (Actually, I am certain that she DID think I was crazy!)
My chance encounter immediately started me thinking about all the new moms and moms-to-be I have met recently. I wish I had the knowledge when Henry was a baby that I have now. I met a mom through a play group 11 years ago that only gave her little ones veggies to snack on; their favorite was frozen peas! I remember watching the little girl ambling about with her bowl of tiny frozen peas and thinking, “Wow, cool, ….but wacky!” Her kids had fruit for dessert and that was their sweet for the day.
Now I get it. I potty-trained Henry by rewarding him with m&ms…he wasn’t even two! What if I had rewarded him with blueberries?! Kids that young are just forming their food preferences so why not help them prefer sugar snap peas to a McDonald’s french fry? Once I knew better and did better it was a lot harder converting him over to veggie snacks. (We still go through a lot of Goldfish and pretzels around here.) Kids will grow up and eventually want to try all the nasty stuff, but with years of the really good stuff under their belt maybe the bad stuff won’t taste all that great!
Many thanks to the mom of the beautiful baby with his healthy snack! Keep up the good work, you’re an inspiration!
Peas and greens,
I’m always trying to change up my morning smoothies with whatever I have on hand. Yesterday I decided to try adding a pear and it was so good that I thought I’d share.
I also wanted to mention a good addition to smoothies, Spirulina. I am not at ALL into supplements but after reading so much about Spirulina I decided it really does have a lot to offer. You’ve probably heard how good sea vegetables are for us…seaweed, algae, nori, they are all from the superfood family of sea vegetables. Well, Spirulina is a natural sea algae that you can buy in powdered form and add to smoothies without it changing the taste. (It does make the smoothie more blue-green in color though) I’ve been adding Spirulina to all my smoothies because it gives me Vitamin B12, something I don’t get on a vegetarian diet, as well as beneficial fatty acids, chlorophyll, protein, and many more vitamins and minerals. Research has shown that Spirulina can be beneficial for people with type 2 diabetes, helps ward off heart disease and cancer, and acts as a detoxifier for the liver. You can find Spirulina at any health food store. I buy Pure Hawaiian Spirulina Pacifica from Whole Foods. A 5 oz bottle is about $20 but it lasts quite a while. Be sure to store in the fridge after opening.
This smoothie is great with or without the sprulina!
Green Pear Spirulina Smoothie (serves 2)
1 ripe pear, any variety, peel on, chopped in half
1/2 c frozen pineapple
2 large handfuls spinach
2 T flax seeds
2 t spirulina
1 C unsweetened vanilla almond milk
1/2 c water
Blend and enjoy!
I’m always amazed at what my kids will eat (or drink) if they’ve created it themselves. I hate a mess in my kitchen but I’m trying to really loosen up on this and allow my kids to get in there and, well, make a mess. I want to send all my kids out into the world with the skills to cook up lots of simple, healthy, yummy meals for themselves and their friends so that pizza and fast food don’t have to be their only options. (Not that I’d know anything about that….freshman 15 anyone?)
Henry loved this juice he came up with…not sure what he would have thought if I had been the one to invent it:)
Peace and juice,