Officially losing our minds over these brussels sprout crisps in the kitchen. A friend mentioned she makes them for her kids and they gobble them up, so we had to try.
The recipe is rough as it’s mostly to taste and patients for quartering brussels sprouts… I suggest making a big batch as they go fast. You can use a dehydrator overnight or pop them in the oven similar to kale chips.
Brussels are nutrient and fibre full. They also have vitamin C, almost 50mg in a 1/2 cup. With daily intake varying from 25mg to 120mg depending on your age and gender, this is a delicious way to get some extra vit C into your body.
1 lb brussel sprouts
3-4 tbsp organic olive oil
himalayan pink salt
Wash sprouts, chop stumps and compost, quarter length wise, toss well with olive oil and season as needed. Place on dehydrator tray overnight or until crunchy.
I got a fab text from my honorary little sister Amanda from the OT (wha-wha). And the above pic was sent with this msg: My little one loving her Purple green smoothie. Spinach, beet leaves, cucumber, apply, blueberries, hemp seeds. You are an inspiration!!!
Nevermind me, you inspired me girly. I’m going to make my little one the exact same one right now.
Remember keep it organic – you’re kids are worth it. Amanda got all her fresh produce from her organic delivery. If you live in OT – check ’em out. Juniper Farms.
Triple P strikes again, this time she hit us with a dessert which was devoured with glee! Finally something good comes of her obsessive Pinning…
Super easy to make, chop a watermelon in half, flatten out the bottom and clean off the rind so you have a nice round cake shape. Ice with a vegan whipped cream or if you’re up for an intermediate raw recipe challenge try Elaina Love’s Sky High Whip Cream… it’s beyond delicious, sugar-free and good for you! What the?!
We decorated the cake with berries, but you could consider doing it Parker-style with some rainbowed fruit.
Keep in mind watermelon moves fast through your system, so eating it after rather than before consuming two burgers and a mini keg (or in our case bowls of Mexican riced cabbage, hummus and gluten-free crackers) will make for pregnancy scare bloat-out for sure. Or try it yourself if you don’t believe me…
Happy Monday! It’s gonna be a good week.
So I threw my eldest a rainbow themed birthday party last weekend and I must admit, I outdid myself. So much so that one of the kids was actually heard saying “your Mommy is a really good baker”. She was referring to my out-of-this-world rainbow cake, to which the response was “I know”, like it was common knowledge (bless). And let me tell you, praise from a 5 year old is pretty epic. I might have to document that somewhere officially so when the kids are teenagers, and I’m not as cool, I can remind them (which will probably make me even more uncool….oh well).
None-the-less. As parents we’re faced with the dilemma of wanting the party to be fun and delicious yet not just a sea of candy. So to ease my conscience I made a fruit and veg platter in rainbow colours and limited the edibles in the loot bags. I iced homemade banana muffins, offered some rainbow crafts and they bounced in a bouncy castle. All in all, a great time was had and the sugar didn’t rule supreme for a change.
I’m not lying when I say this but this actually happened last week.
Auds: “Muma, can I have a smoothie for breakfast?”
Me: “Absolutely, what shall we put in it?”
Auds: “Banana, mango, grapes…
Me: “And let’s put some zucchini & lettuce & hemp cause we want some veggies too right?“
Auds: “Sure Mama, I’m not going to taste it anyway”
The Aud-ly Good Smoothie
1 cup of homemade almond milk
1/2 cup mango
1/2 cup grapes
1/2 sm zucchini
2 med romaine leaves
1 tbsp hemp hearts
Blend and enjoy. Add more almond milk for desired consistency.
Our macashake is full of energy packed ingredients and lots of antioxidants, omega 3s and protein naturally. It might even make you a slight bit randy, rumor has it maca was Viking viagra… so be ready!
2 tbsp chia seeds
2 cups water
1 tbsp maca
1 tbsp cacao
2 tbsp sweetener – i.e. xylitol, coconut sugar, honey
1/2 tbsp vanilla powder
1 tsp cinnamon
dash ginger or cayenne
Frozen fruit – i.e. pint strawberries or blueberries, banana and add ice if needed
Put all ingredients in blender except frozen goods, blend on lowest setting to mix only and let sit for 15 minutes (so chia can soak) before blending on high speed until smooth. While on high add all frozen ingredients until desired consistency reached or mixture freezes.
This is a great treat to take with you to work in a thermos, or for an outing on a sunny day. It also makes super tricky healthy popsicles for kids with a few alterations. The only reason I suggest taking out the cacao and maca for the kiddies is because they’re high energy and most little ones don’t need anymore of that!
2 tbsp chia seeds (OR 1/4 cup raw nuts like almonds, macadamia, pine)
2 cups water
2 tbsp honey
1 tsp vanilla
1 tsp cinnamon
Frozen fruit – i.e. pint strawberries or blueberries, banana add ice as needed
Follow same directions above, then fill popsicle molds or ice cube trays and freeze!
And it’s good for you!
My eldest asked for a smoothie last night as she was getting her pj’s on (which was an obvious ploy to prolong going to bed as she knows that I usually jump at the chance to make her smoothies but she was sooooo mistaken – bless her cotton socks for trying though). So I promised her one in the morning. I tried something different today and it was a huge success and then I slapped some in a sippy cup and the little one downed it too.
Moral of the story: Both kids had kale for breakfast and both had no idea. Yesssssssss.
The Double Trouble Smoothie
1 cup of filtered water
1 sprig of kale
1/2 cup frozen blueberries
1 tbsp hemp hearts
Blend and enjoy. Yields appox. 1.5 cups. Add more water if too thick and serve it with a straw for the kids. Straws always rock.