Category Archives: Kid-Friendly

Recipes and ideas to help your children be excited about vegetables

Video

My Garbanzo CHOCOLATE CHIP COOKIES

1 cans (15oz) organic chickpeas, drained
1 cup finely shredded almond meal
1/2 cup unsweetened shredded coconut
1/4 cup pure maple syrup
dash of sea salt
1 teaspoon baking soda
½ tsp Vanilla Extract
Almond Extract optional
1-2 bag vegan chocolate chunks

Preheat oven to 350 degrees. Combine all the ingredients except chocolate chips in food processor with S blade. When combined to a cookie dough consistency, take out blade and mix in chocolate chips with a spoon. Place on a cookie sheet. Use spoon and spatula to shape/flatten into cookies. Bake at 350 for 15 minutes.

I use the minimum cookie dough to hold together chocolate chips. As you can see from my video, I don’t really measure anything.

Image

Lettuce Wrap with Red Bell Pepper, Cucumber, and Avocado

A question on my facebook page requested what veggies to be added to her diet for the year. I came up with this recipe just for her. She has both health and weight loss goals.

red leaf lettuce
2 red bell peppers chopped
1 cucumber cubed (skin left on is fine, peeling is optional)
2 avocados
juice of 1 lemon
handful of cilantro, chopped
sea salt to taste

Place chopped vegetables in a bowl. Scoop out the contents of the avocados with a fork and add. Pour the lemon juice on and mix. Add salt. Keep in a large glass storage container so you can scoop the amount of filling you want in a clean lettuce leaf.

I chose this lettuce because it was not only beautiful, but on sale and organic at Ralphs. I buy all my produce organic, if possible- but with lettuce I can really taste the difference.

You can also add corn, chopped carrots, or any other vegetable you’d like to try. Sunflower seeds would add a nice crunch. Using lettuce instead of a tortilla has the benefits of being gluten free, having more vitamins and minerals, lower calorie, and I frankly find it fun. It is often even cheaper than tortillas- cheaper and healthier! Yay!

Keeping a head of lettuce plus a ready to go box of filling will be a quick and easy meal throughout the week. Remember- I don’t really believe in self control. I make lots of easily accessible options for myself that are healthy, and not that much work. The lemon is really effective in keeping the avocado nice, green, and pretty. Making food look delicious is at least half the battle.

Help! My child wants to be vegetarian

If you’re child has shown interest in being vegetarian or vegan don’t worry. Take a breath! It’s okay. You’re in safe hands with the Veggie Fairy.

In this modern age of google and instant cookbooks on Amazon: there isn’t a shortage of information. The trouble is sorting the essential from the nonessential.

Why Be Vegetarian Or Vegan

1. Google the phrase “why be vegan.” Of course you’ll get some haters out there telling you why it’s unsafe and you, your children, and everyone you know will die: but these claims are based on emotion rather than fact. A. It’s good for your body. B. It’s good for the environment. C. It’s obviously good for the animals.

Add more vegetables

2. Focus on what to add, not what to take away. Many people focus on the “not animal” rather than the “yes vegetables.” Almost everyone I’ve met gains weight when they become vegetarian: I believe it’s not only because they still eat potato chips like it’s a food group, but they end up eating bread and cheese as their main staples. They don’t have a predominant fruit and vegetable diet because they’re filling their craving for fat with white flour and dairy products. A craving for fat is good: go with it! Just choose plant sources such as unrefined coconut oil, hemp seeds, and flax seeds. But again: the bulk of your food should be unpackaged vegetables.

 

Read the Veggie Fairy

3. Read my blog. Okay- so I’m not a complete narcisist, but I am someone who’s been at it for over 13 years. I’ve read a sickening amount of diet books and cookbooks. I read cookbooks from cover to cover as well as all the major diet books. I read about the human body to no end: I’ve taken way more human biology classes than a non-doctor would ever require. But I’ve tried everything and have wittled down the good stuff for you. I’ll share my favorite recipes and cookbooks.

Try out vegan and vegetarian restaurants

4. Go to vegan restaurants. Though it may not be in your budget to eat out every night: if on special occasion you eat out at a veggie restaurant, find what your favorite foods are and recreate it at home. Google the recipe and you tube cooking instructions. The internet is our free university: though obviously not everything is accurate, trying new recipes is not the most risky behavior.

Drink Whole Green Juice

5. Switch your breakfast to a whole green juice to pack in as much goodness as possible as early in the day as possible. Found out how HERE

If all this free stuff doesn’t work for you, or you don’t have the time, I’m always happy to stop by and teach cooking lessons to you, your kids, or both. My illustrious educational career includes teaching preschool to becoming a credentialed high school arts teacher (and 6 subjects of adult school, if you must know.) I’m happy to teach any age, and make it fun, exciting, and easy. Just EMAIL ME to arrange an appointment!

Easy Raw Vegan Collard Wrap…and I deserve it!

Before the bundle

I had the most sensual lunch of super thinly sliced carrots, cucumber, sprouts, heirloom tomato, with a custom garlic yogurt sauce wrapped in a collard green. Yum!

Veggies Wrapped in Veggies

It may look like rabbit or turtle food, but I enjoyed it more than any decadent dessert (and I have had many.)

This is a picture of me wandering the streets of Paris on a warm summer night. Yes, that is a nutella banana crepe from a street vendor in my right hand AND a violet ice cream cone in my left. There aren’t enough hands for the amount of food I want to eat.

Have you seen a happier girl? You would have if you saw me eat my collard wrap:)

 

Vegan Dinosaur Meatloaf

Get kids excited about food with fun dino shapes

• Half of a 14oz. package GimmeLean fake meat (the kind in a cylinder at Wholefoods)
• 3/4 cup finely chopped onions
• 5 pieces of bread crumbed (we save the ends of bread)
• 3 celery stalks finely chopped
• 1/3 cup finely chopped parsley
• 1/2 tsp. thyme
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 tbsp applesauce
• 1 tbsp vegetable oil
• 1 tbsp all-purpose white flour (we use bob’s red mill gluten-free allpurpose)
• 1/3 cup ketchup (optional)

Mix all ingredients (except ketchup) together in a big bowl with your hands until they just come together.



Put in a lightly oiled loaf pan. Put the ketchup on top of the loaf. Bake at 350 degrees Fahrenheit for 45 minutes.



We like to put it into a dino loaf pan we found at bed bath and beyond (target also carries it at a slightly higher price.) Dinos are satisfying because you can growl before biting their heads off.

Another variation is to make into individual meatballs (omit the ketchup.) I like to put the meatballs in a muffin tray so they don’t roll off and bake easily, but my husband thinks a bake sheet is just fine.

And yet another variation is subbing veggie chorizo to make super spicy dinos that make you cry.

 

It really pays to slice up the onions very finely; big onion chunks change the texture in a strange way.

Give it a try and let me know what you, your child, and your inner child thought!

O.

Vegan Barbecue “Ribs”

My daughter and I are both vegan chefs in café Orchid Coco, AKA our small apartment in Westwood.

Vegan Barbecue “Ribs”
1 1/2 cup Vital Wheat Gluten (we like Bob’s Red Mill brand from Wholefoods)
1/2 cup Nutritional Yeast (supplement section at Wholefoods or other health store)
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
Generous amount of fresh cracked Black Pepper (I’d use about a half teaspoon)
1 cup of water (approximately)
3 1/2 tablespoons of Peanut Butter
1 cup Favorite Barbecue Sauce (we like Trader Joe’s brand “All Natural Barbecue Sauce”)

Pre-heat oven to 400 degrees. Whisk dry ingredients in a small mixing bowl. Add about a cup of water and stir. The dough should be firm but completely mixed. Add more water if necessary, but really try to knead it in first. Knead it for about a minute and a half (I’m a very impatient person.) Stretch it out on a cutting board (it will resist you) as much as you can, to about a 7 inch in diameter, inch thick slab. Spread the peanut butter on top, and use about as much to make a thin coat (no need to measure.)Slice it into inch wide slices (makes about nine.) It’s okay that the slices are different lengths. Place each slice peanut butter side up on a oiled parchment paper lined bake sheet. Bake at 400 for ten minutes. Take the sheet out and carefully pour a stripe of barbecue sauce on each “rib.” Spread the barbecue sauce carefully with a silicone brush and attempt not to move the peanut butter. Lower the heat to 350 degrees and bake again for ten minutes. Remove the “ribs” with a spatula after they have cooled slightly as to not burn little fingers. Eat with your fingers to enable maximum enjoyment. Don’t tell your British husband you ate with your fingers.

Dane’s Onion Pie

This recipe is originally from the Body Ecology Diet and called “Heidi’s Onion Pie.” This is my twist on it especially for Dane.

In Small Pot with Lid
½ cup Amaranth
1 cup Water

Bring to a boil, reduce heat, and simmer covered for approximately 15-20 minutes (until the liquid is absorbed.)

In Your Cast Iron Skillet
1 Tbsp. organic, unrefined coconut oil
4-6 large onions, thinly sliced into ½ inch rounds (food processor)
4 cloves garlic, minced
1 Tbsp. Italian blend or oregano, parsley, rosemary, basil, and celery seed
½ tsp. basil
Pinch of red pepper flakes
½ red bell pepper, minced or sliced
2-3 green onions, thinly sliced in rounds

Sauté onion, garlic, herbs, and pepper flakes in coconut oil. Reduce heat and cook until onions are tender, approximately 15 minutes.

Pre-heat your oven to 400 degrees at this point.

In Your Food Processor
2 cups amaranth flour
1 tsp. sea salt
4 Tbsp. organic, unrefined coconut oil
Approximately ½ cup water

Using dough blade, place in flour, sea salt, and coconut oil. Pulse until crumbly, gradually adding water until dough begins to form a ball. Remove from bowl and press into a round pizza pan. Crimp up edges.

For Your Oven
Bake crust for ten minutes (optional.) Mix the amaranth and the seasoned onions and place on the crust. Sprinkle with Herbamare, garlic powder, and/or pepper flakes if desired. Bake for approximately 20 minutes.

This recipe was redesigned for you to start the amaranth, then the onions while the amaranth is cooking, then the crust. The original recipe asks you to do these three steps in a strange order separately that doesn’t make sense, but I know you’re into time efficiency (and so should everyone.) I also use a handful of fresh herbs from my garden instead of dried. You’re going to rock out this recipe, and soon you’ll want to replace every crust: whether sweet potato pie, empanada, or pizza crust with this high protein and gluten free alternative. It’s also unbelievably quick. Bon appétit!