Baby Cakes

Happy Valentine's Day! My daughter is indeed a Valentine baby: she will turn one year old on Thursday. Her presence in my life has eclipsed all other priorities and it is a joy to witness her grow, learn and thrive each day.

May this day remind you of the love that is always in our hearts when we relax, breathe deeply, and open to our unlimited potential. What brings you joy? What nourishes you? Ask yourself these two questions each morning and set out to live a day filled with joy and nourishment. This practice of self-love spreads love to others and helps cultivate happiness, even during troubled times.

As my daughter learns to feed herself, I have been exploring new sources of nourishment that can be fulfilling for us both. The wonderful food solution we have both been enjoying lately is baby cakes: small pancakes made of eggs and vegetables. I add a few spices and some oil to bring flavor and soothe the nervous system. Try these combinations and let me know what you think!

All of these freeze well and reheat easily in a toaster or toaster oven.

 

Sweet Potato Baby Cakes

High in beta carotene and vitamin A, sweet potatoes soothe the nerves, balance the endocrine system, and promote healthy elimination.

You will need:

• 2 eggs

• 2 tablespoons flaxseed meal

• 2 tablespoons coconut oil

• 1/2 teaspoon each: cinnamon and nutmeg

• 2 cups sweet potato, boiled and drained

Preheat oven to 375 degrees.

Boil sweet potatoes with just enough water to cover. It will take about 10 minutes for them to be tender.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.

Flip and bake 5 minutes more.

Cool and enjoy.

I enjoy them with a vegetable and egg scramble or ground turkey with sauteed greens.

Carrot Chicken Baby Cakes

High in protein, pastured chicken contains all the essential amino acids necessary for muscle development and provides steady energy.

You will need:

• 2 eggs

• 1 cup cooked chicken

• 2 tablespoons coconut oil

• 1/2 teaspoon each: cinnamon and coriander

• 2 cups carrots, boiled and drained

Preheat oven to 375 degrees.

Chop and boil carrots with just enough water to cover. It will take about 20 minutes for them to be tender.

Boil or braise chicken for 20 minutes if bone-on and 10 minutes if boneless. Pull chicken off the bone if necessary and remove skin.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.

Flip and bake 5 minutes more.

Cool and enjoy.

I enjoy these with parsley pistou or pesto.

Spinach Squash Baby Cakes

High in fiber and iron, spinach is important for brain development and promotes healthy elimination.

You will need:

• 2 eggs

• 2 tablespoons olive oil

• 1/2 teaspoon each: thyme and coriander

• 2 cups winter squash, baked and de-seeded

• 1 cup spinach, boiled and drained

• 1/2 cup buckwheat flour

Preheat oven to 375 degrees.

Place an acorn or carnival squash in the oven and bake for 45 minutes or until it's soft when pierced with a knife, Cut it open, remove seeds, and scoop out flesh. I like to make these at the same time as the spinach cakes so that I use up all my squash.

Boil spinach with a little water in the bottom of a small stock pot. It will only take a few minutes. Drain well.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.

Flip and bake 5 minutes more.

Cool and enjoy.

Blueberry Baby Cakes

High in resveratrol for balanced blood pressure and antioxidants for stress reduction, blueberries are a superfood for all of us!

You will need:

• 2 eggs

• 2 tablespoons flaxseed meal

• 2 tablespoons coconut oil

• 1/2 teaspoon each: cinnamon and cardamom

• 1 cup winter squash, baked and de-seeded

• 1 cup blueberries, fresh or frozen

• 1/2 cup buckwheat flour

Preheat oven to 375 degrees.

Place an acorn or carnival squash in the oven and bake for 45 minutes or until it's soft when pierced with a knife, Cut it open, remove seeds, and scoop out flesh. I like to make these at the same time as the spinach cakes so that I use up all my squash.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.

Flip and bake 5 minutes more.

Cool and enjoy.

My Favorite Spring Treats

Spring is a time to lighten up, eat fewer refined foods, and move towards the whole, local ingredients that support the health of local farms, the bioregion, and your body.

May this practice of eating simple, seasonal, flavorful food help you connect with nature and welcome each day as an opportunity for rejuvenation and new discovery.

May day is honored in Northern traditional cultures as Beltaine, a celebration of passion, creativity, fertility and the resplendent sun, which shines warmer each day and lingers longer each evening. Spark your passion and creative impulse by getting in the kitchen and making these wholesome treats! They also happen to be vegan and gluten-free.

Sweet Potato Bars

For the crust:

• 1 cup rolled oats

• a pinch of salt

• 1 teaspoon cinnamon

• ½ cup almonds

• 1/4 cup brown rice flour

• 2 tablespoons maple syrup

• 2 tablespoons olive oil

For the topping:

• 1 pound orange fleshed sweet potatoes

• 3 tablespoons maple syrup

• ½ teaspoon vanilla extract

• ½ teaspoon each: cinnamon, ground ginger, nutmeg and allspice

• 2 tablespoons flaxseed meal

• 1/4 cup almond milk (or any milk you prefer)

Chop and boil the sweet potatoes. Keep the skin on for maximum nutritional benefit. Drain them and allow them to cool.

Preheat oven to 375 degrees.

Lightly oil an 8-inch square-baking pan with olive oil. Place all topping ingredients in a food processor bowl and pulse until mixture reaches a coarse meal that's evenly moist.

Transfer the mixture to the prepared pan and press it evenly and firmly into the bottom. Bake the crust for 15 minutes or until set. Remove from oven.

Place all the topping ingredients in the food processor and blend until smooth. There's no need to wash the processor between the crust and the topping.

Pour the mixture onto the crust and smooth the top evenly with a spatula. Bake about 25 minutes. Allow to cool, then chill in the refrigerator for 2 hours. Enjoy!

Sweet potatoes: high in omega 3 essential fatty acids to tonify the internal organs and strengthen immunity; rich in carotenoids and omega-3s, whose anti-oxidant content offers anti-inflammatory support; high in vitamin C to boost immunity; rich in B vitamins to reduce stress.

Almond Chocolate Chip Bites

You will need:

• 1/4 cup maple syrup

• 2 tablespoons flaxseed meal

• 2 tablespoons coconut flour

• 1 teaspoon vanilla extract

• a pinch of salt

• 1/2 teaspoon cinnamon

• 1 cup organic unsalted almond butter*

• 1 cup dark chocolate chips

• ¼ cup cocoa nibs

*You can substitute cashew or peanut butter.

Preheat the oven to 350 degrees. Lightly oil a baking sheet with olive oil.

Place all ingredients in a bowl and mix well. 

Using a soup spoon, evenly space scoops of the mixture on the baking sheet. Press down with a spatula or back of the spoon to slightly flatten. 

Bake for about 15 minutes.

Cool on the baking sheet for 10 minutes before transferring and eating!

Almonds: high in monounsaturated fat, which promotes heart health, helps reduce LDL cholesterol, and aids in carbohydrate metabolism, thus contributing to weight loss; high in flavoproteins to balance blood sugar and improve energy levels; rich in vitamin E to promote cognitive abilities and protect the brain.

Thanks to Rebecca Katz for this inspiration!

A Week in Vegetables

As we pass the halfway point between winter solstice and spring equinox, I am thinking about the fertile seeds that we will plant in dark soil this spring. These seeds will bring delicious food to our table and fill our root cellar with bounty for the winter to come.

I realize that time is not linear, but cyclical. The cycle of seasons finds plants on another ring of the spiral each year as they sprout new branches, stalks, and shoots. We can also grow into each new cycle by appreciating how far we have come since this time last year and renewing our body, mind, and spirit with simple food. 

As the outside world slowly wakes up to welcome another growing season, so can we rejuvenate our bodies by including more plant foods into our diet.

Here is the shopping list for a week of healthy, plant-based lunches.

You can gain the complete guide, including recipes, by clicking here.

Simple Vegetable Recipes 

to keep you nourished all week long

Shopping List

• 8 small sweet potatoes (or 5 to 6 medium/large)

• 1 head of cauliflower

• 1 head of broccoli

• 2 bunches Swiss chard

• Baby spinach

• 2 bunches kale

• Mushrooms

• 1 can white beans

• 1 can chickpeas

• 2 red onions

• 1 large leek

• Parsley or cilantro (optional)

• Grocery

• Olive Oil

• Eggs

• Ghee or grass-fed butter

• Tamari or soy sauce

• Cumin

• Coriander

• Paprika

• Apple cider vinegar

• Salt and pepper

While making breakfast, follow these instructions for assembling a lunch quickly. It will take about 30 minutes per morning.

Healing Bowl of Delight

To celebrate the arrival of darker evenings, I am cooking with more root vegetables, warming spices, and foods to balance mental health.

Try this recipe to delight your senses and soothe your soul. It's a great way to cleanse after a day of rich, Thanksgiving-style eating.

BOUNTIFUL BOWL OF DELIGHT

This healing meal is comprised of three parts: pickled cabbage slaw, ginger tahini sauce, and vegetable legume pilaf.

PICKLED CABBAGE SLAW

You will need:

• Half a head of red or green cabbage, thinly sliced

• 1 cup apple cider vinegar

• 1 cup water

• 1 tablespoon raw honey

• 1 teaspoon salt

• 1 teaspoon each: cumin, coriander, fenugreek and cinnamon

GARLIC, GINGER + TAHINI SAUCE

You will need:

• ¼ cup tahini

• ¼ cup water

• ¼ cup lemon juice

• 1 teaspoon maple syrup

• 1 teaspoon salt or tamari

• ½ teaspoon turmeric

• ½ teaspoon freshly chopped ginger root

• ½ teaspoon freshly chopped garlic

VEGETABLE + LEGUME PILAF

You will need:

• 2 medium sweet potatoes, cubed

• Olive oil

• Salt and pepper, to taste

• 1 bunch (2 packed cups) of kale, chard, collards or spinach, roughly chopped

• 2 cups cooked brown rice, millet, kasha, or quinoa – cooked with wakame seaweed

• 2 cups cooked beans (I like adzuki or kidney beans)*

• 1 teaspoon dry rosemary leaf powder

• 1/2 avocado, sliced

Make the pickled cabbage a day in advance. Place the red or green cabbage in a large jar or airtight container. In a large measuring cup, combine the apple cider vinegar, water, honey and salt. Pour the liquid over the red cabbage and press the cabbage down so that it is fully covered. Cover the jar/container and place in the refrigerator until ready to serve.

To prepare the tahini sauce, combine all ingredients in a cup or small bowl and whisk well. Chill until ready to use.

Cook grains in twice as much water. Add seaweed halfway through cooking. Salt grains with about 1 teaspoon of salt per 2 cups of dry grains.

*If you are using dry beans, soak overnight and cook in three times as much water with more seaweed. Skim off any foam that rises to the top and discard it. Once beans are soft, rinse them well. Season them with rosemary, salt, and olive oil. Set them aside.

To cook the sweet potato, preheat the oven to 400 degrees. Grease a baking sheet with olive oil. Spread the sweet potatoes out on the sheet. Drizzle a little more olive oil on top and sprinkle with salt and pepper. Toss with a spatula until fully coated. Roast in the oven for 35 minutes, tossing them with a spatula after 15 minutes.

For the greens, fill a large shallow sauce pan or medium pot with about 1 to 2 inches of water. Place a steamer basket in the pot and fill the basket with the chopped greens. Cover the pot and turn the heat up to high. Once the water begins to boil, or after about 4 to 5 minutes, remove the kale from the basket and set aside.

In 2 bowls, divide the cooked grains, legumes, and sweet potato. Add a generous serving of greens. Top with slices of avocado and pickled cabbage. Drizzle the sauce over the top and enjoy!

Salad Dinner

Summer is the time to enjoy creative combinations of fruits and vegetables with tangy dressings.

Try these for your next dinner party, picnic, or potluck.

PEACHY GREEN BEAN SALAD

You will need:

• 3 tablespoons olive oil

• 2 tablespoons apple cider vinegar

• 1 teaspoon each: salt and freshly ground black pepper1 pound ripe peaches, sliced

• 1 handful lemon balm,  finely chopped

• 2 pounds green beans, ends snipped

• 1/2 cup almonds, chopped

Whisk oil vinegar, salt, and pepper in a large bowl.

Slice, pit and add peaches. Mix well and set aside.

Bring a saucepan of salted water to a boil.

Add beans and cook until crisp-tender, about 3 minutes. 

Add to peach mixture. Toss to combine.

Add almonds, toss one more time, and serve!

GET CREATIVE: Enjoy with white bean, garlic and parsley salad.

TOMATO SWEET POTATO SALAD

You will need:

• 3 large sweet potatoes, chopped into cubes

• 3 tablespoons olive oil

• 1 teaspoon each: coriander and salt

• 1 inch fresh ginger root, minced

• 2 handfuls cilantro, chopped

• ¼ cup fresh lime juice

• 1 tablespoon raw honey

• 3 small tomatoes, chopped

Preheat oven to 400 degrees.

Place sweet potatoes on a baking sheet with oil, coriander and salt.

Bake for 45 minutes.

Whisk ginger, cilantro, lime and honey in a large bowl. 

Add potatoes and tomatoes.

Toss to combine and serve warm.

GET CREATIVE: Sprinkle goat cheese over the top. Roll the salad into wraps and slice length-wise into bite-sized pieces.

LENTIL BEET SALAD

You will need:

• 1 pound red and /or golden beets, chopped

• 4 tablespoons olive oil

• 1 teaspoon salt

• 2 cups indigo or green lentils, soaked for 3 or 4 hours

• 2 tablespoons brown mustard

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 red apple, chopped into cubes

• 2 tablespoons honey

• 2 cloves garlic, pressed or minced

Preheat oven to 400 degrees.

Place beets on a baking sheet with oil and salt.

Roast for 1 hour or until fork-tender.

Bring soaked lentils and 4 cups of water to a boil.

Reduce heat to simmer and cook, covered, about 45 minutes. 

Drain, discarding liquid, and rinse through a fine-mesh colander.

Place in a large bowl and toss with mustard, oil, vinegar, apple, honey and garlic.

Add beets, toss once more, and enjoy!

GET CREATIVE: puree the whole salad and shape it into burgers. Bake at 375 for 10 minutes on each side and enjoy with green salad and toasted sourdough bread drizzled with olive oil.