Posts Tagged ‘Children’

The Workout Smoothie or Sneaky Veg For Kids

This smoothie is perfect for either a pre- or post-workout boost.  It’s filling, yet leaves you feeling light.  Best yet, it’s a fabulous raw food nutritional powerhouse that even kids will love.  Instead of a recipe, it’s more of a formula that can be played with as fruit comes into season.

In a blender, add:

  • 1 cup liquid (Choose from unsweetened soy milk, kefir, yogurt, water & ice, etc.)
  • 1 banana (I know that this is so not local, but it’s my weakness!  I think smoothies just scream for that creamy texture they impart.)
  • 1 cup (or the equivalent) local fruit in season (This morning I used a single large nectarine.)
  • Handful of greens (This morning I went into the garden and harvested some red Swiss chard)
  • 1 Tbsp flaxmeal

Simply puree until smooth and serve.  Just don’t tell the kids that there is anything green in there until after they’ve enjoyed it!

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Peach Strike Season Solutions: Seriously Peachy Bundt Cake

August means it’s “Peach Strike Season!”  What is this annual Bibliopharm event?  It’s the time of year when my daughter is so sick of seasonal harvest that she simply refuses to eat another peach, tomato, zucchini, etc.  So when faced with More-Ripe-Whatever-Than-I-Know-What-To-Do-With I’m looking for options my family might just eat and dessert is always a winner.  This recipe was inspired by Ina Garten’s Fresh Peach Cake.

Preheat the oven to 350F. Grease and flour a bundt pan.*

PEACHES:  Toss together and set aside…

  • a shy 1/2 peck bag of peaches, sliced
  • 1/4 cup flour

CINNAMON-SUGAR: Toss together and set aside…

  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

CAKE:

  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 extra-large eggs
  • 1 cup sour cream (you can substitute plain yogurt)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Cream the butter and sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.

Fold in the peach-flour mixture.

Spread half of the batter evenly in the pan and sprinkle with the cinnamon-sugar mixture. Spread the remaining batter on top and marble by running a knife in a swirling motion through the batter.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Let rest for 10 minutes and then de-Bundt.  Serve warm or at room temperature.

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* This cake can get sticky and may be difficult to remove from the pan cleanly.  If you’re counting on the picture perfect cake, make sure you butter and flour a non-stick bundt (I used a stoneware Bundt this time and some was left behind only to be pieced together and sprinkled with powdered sugar to help hide the cosmetic imperfection).  You can also butter, flour, and use parchment paper in two bread loaf pans and utilize the paper like a sling and to lift out the cake.  To make the cake less likely to stick, you can omit the cinnamon-sugar because when that caramelized goodness hits the pan it doesn’t want to let go.   Yet another option is to go  lighter on the peaches (the original recipe called for only three!) to provide the cake with greater structural stability.  Of course, you could always just cut and serve it directly from the cooking vessel, in which case I would use either a nonreactive (i.e. Pyrex or Corningware–type glass) loaf or 9×13″ pan.  Anyway, happy recipe tinkering!

The Great Rooster Disaster of 2012

#1 Mommy raised the three chicks.  Yay!

Two faverolles:  Bonus.

One bantam Belgian d’Anvers (BBD):  Cool.

Not so cool:  The BBD is a rooster.

However, we’ll go with what we’ve got.  Besides, hopefully the BBD can help protect the flock from the #%$&! red-tailed hawk that is federally protected and prowling the skies with poultry on its mind.  We nickname the BBD “Little Roo” and we loved his cute stature and musical crowing.

It was not to last.  Nature reared its ugly head in the form of teenage rooster hormones.  Little Roo attacked our daughter’s very threatening pink butterfly boots while I was across the garden.  Our dog rescued her by driving off Little Roo.  Hmm.  I’ve heard about banty roos and their Napoleonic aggressiveness and privately vowed to keep our child close by while out in the garden.  A few days went by without incident. Until one morning, we went to collect eggs hand in hand.  From across the lawn, Little Roo came flying at my daughter’s face, spurs out.  Really?!  I’m right there holding her little toddler hand!

That’s it, husband.  Something’s got to be done about the rooster.

Crying, my daughter insists that Little Roo can learn to be nice and that we shouldn’t eat him up.  So I lied.  Yup, I took the easy way out and lied to the toddler.  “Ok,” I said, “we’ll send Little Roo to a nice farm were he can learn to be nice.”

That nice farm was coq au vin.  And it was indeed nice.

However, husband didn’t have much of an appetite.

So much for my brilliant plans to help the American Livestock Breeds Conservancy‘s mission by raising endangered chicken breeds.  It’ll have to wait until the kids are old enough to don protective gear and ward off flying coq au vin.

Where Fish Wear Seat Belts

Passengers: 1 Toddler, 1 Goldfish

Safety Equipment: 1 Rear Child Seat, 1 Front Seat Belt

The Outcome: 1 Toddler Buckled in Rear Child Seat, 1 Goldfish Buckled in Front Seat Belt

Internal Mommylogue: I’ve crossed a line somewhere.

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