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.

 

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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.

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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.

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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.

Deep Winter Nourishment

Happy New Year!

Some of us celebrate with lights, toasts, and foods that delight our palates. Others choose to chant, meditate, or retreat and eat simple foods. No matter how you bring in the new year, set an intention.

Imagine yourself happy, healthy, feeling vibrant in your body, and intuitively knowing which foods are best for your body.

To find connection with this deep internal body wisdom, eat mindfully and nourish yourself with wholesome foods that are rich in good quality fats. Fats soothe the nervous system, provide warmth, uplift the mood, and ease stress. Here are some recipes to try this winter.

Chicken Stock

Place 2 pounds of pastured chicken legs into a large stock pot and cover with 10 cups cold water.

Coarsely chop and add vegetables: 3 stalks celery (1 1/2 cups), 2 onions, (2 cups), and 3 carrots (2 cups). Add 2 teaspoons each: salt and pepper.

You can also add: 2 inches fresh ginger root to make a warming, spicy stock; 2 Tablespoons each astragalus root and reishi mushroom slices to enhance the immune boosting properties of the stock.

Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer, partially covered, for 1-2 hours.

Remove the bones and strain the stock. Save the vegetables, purée them in a blender with olive oil, and eat as a spread on bread.

You can store the stock in the refrigerator for 5 days or in the freezer for up to 6 months. Use the stock to cook rice, kale, or make soup.

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Winter Chicken Stew

You will need:

  • 1 pound chicken: use boneless drumsticks or thighs

  • To make a vegetarian dish, substitute 2 cups cooked red lentils.

  • 2 large yellow onions

  • 4 carrots, chopped into crescents

  • 3 stalks celery, chopped

  • 1 turnip, chopped

  • 1 bunch kale, chopped

  • 2 Tablespoons olive oil

  • 2 Tablespoons lime or lemon juice

  • 1 teaspoon each: thyme and coriander

  • Salt and black pepper to taste

Chop onions.

Heat oil in large soup pot.

Add onions, stir, and raise heat to high for 2 minutes. Add the rest of the spices, stir and sauté on medium heat for 2 more minutes. Add lemon juice, cover and reduce heat to low. Simmer for 10 minutes.

Add carrots, turnip and celery. Add water if onions are sticking to the bottom. Add the chicken pieces and 2 cups water. Cover and allow to cook for ½ hour (or until chicken is done).

Add kale and simmer for 10 more minutes.

Serve with shitake rice.

Shiitake Rice

You will need:

  • 3 tablespoons coconut oil

  • 2 large yellow onions

  • 2 cups shiitake mushrooms

  • 1 teaspoon tamari

  • 2 inches seaweed: kombu or wakame (I like Ironbound Island brand)

  • freshly ground black pepper

  • 1 teaspoon apple cider vinegar

  • 2 cups napa cabbage, chopped

  • 1 cup short grain brown rice

  • 2 cups water or chicken stock (see above)

Chop onions and shitakes.

Heat oil in a deep skillet. Add onions and sauté on medium heat for 10 minutes, or until browning. Add shitakes and sauté for 10 more minutes, or until soft. Add tamari, seaweed, vinegar, and pepper. Add cabbage, rice and stock / water. Stir well to incorporate.

Cook, covered, on low heat for 30 minutes or until you see air bubbles on the surface of the rice.

Serve warm.

Freezable Meals

I so appreciate all who comment on these posts and make requests for more. Your feedback lets me know that this information is useful and allows me to learn how I can best be of service to you.

Thank you!

Based on requests, here are ideas for meals you can prepare in advance and freeze to have on hand in a pinch. Because we are pregnant, I am starting to freeze meals for the time after the birth. Whether or not you are expecting, this practice is a great way to incorporate healthy food into your diet no matter the circumstances.

Holiday time often gets full, and there's not always time to cook whole grains, mineral-rich vegetables, and nourishing proteins. By preparing this dishes ahead of time and enjoying them during the holidays, you will feel better, help ward off the cold and flu, and enjoy your down time more.

To start, get all the ingredients for two or three of these dishes. Have enough containers to store all the food in the freezer. Set aside two hours of time where you will not be interrupted, Invite a friend or a family member to cook with you if you like. Put on music and make it fun!

When you freeze, make appropriate portions. If a meal serves four and there are two of you, split it into two containers. Fill containers three quarters full so that they have room to expand once they freeze. Once you are done, label containers with the contents and date. I like using masking tape and a permanent marker.

Remember to make a list of what's in the freezer and tack it onto the fridge. This way, you will remember to eat these healthy delights! The night before you wan to eat them, remove from freezer and place in the fridge to thaw.

Chicken and Quinoa Soup

You will need:

  • 2 tablespoons olive oil

  • 1 tablespoon apple cider vinegar

  • 1 onion, chopped

  • 1 leek, chopped

  • 1 pound free-range chicken, with bones

  • 2 stalks celery, chopped

  • 2 carrots, chopped

  • 3 cloves garlic, minced

  • 1 inch fresh ginger root, chopped

  • 2 cups chard or kale, chopped

  • 1 teaspoon each: coriander, cumin, oregano and salt

  • 4 cups water

  • 1 cup quinoa

  • juice of 1 lemon to finish

In a soup pot, sauté onion and leek for 15 minutes on medium low heat, stirring occasionally, until they start to brown. Splash with apple cider vinegar.

Add the chicken and sauté on medium high heat, stirring constantly with a metal spatula, until chicken is cooked through - about 25 minutes depending on the cut.

Add the celery, carrots, garlic, ginger, and spices. Stir well. Add the chard, quinoa and water. Bring to a boil. Reduce to simmer, cook for 15 minutes, and stir in lemon juice.

Cool and store in portion-sized containers. This soup is a complete meal and serves four. 

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Chicken Breasts Baked in Rosemary Lemon Sauce

You will need:

  • 6 medium chicken breasts with skin

  • 2 Tablespoons olive oil

  • 1 teaspoon each: black pepper and salt

  • 2 Tablespoons fresh rosemary

  • Juice of 1 lemon

  • ¼ cup almond or cow milk

Preheat oven to 375 degrees.

Place chicken in an oiled baking dish.

Whisk all ingredients together. Pour over chicken.

Bake skin side up 25- 30 minutes or until cooked through.

Freeze with wild rice pilaf in labeled, portion-sized containers.

Wild Rice Pilaf with Onions, Almonds and Peas

You will need:

  • 1 cup wild rice blend

  • 1 ½ cups long grain brown rice

  • 2 Tablespoons olive oil

  • 1 Tablespoon brown mustard

  • 1 teaspoon coriander

  • 1 teaspoon each: black pepper and salt

  • 1 onion, chopped

  • 1 ½ cups peas, fresh or frozen

  • ½ cup organic almonds

Cook rice in 5 cups water or stock. Add a pinch of salt as rice cooks.

Meanwhile, chop onion and cook in olive oil in a deep skillet. Add water to prevent sticking. Add salt, pepper, coriander and mustard. Stir well, close with a lid, and cook on medium low heat for 15 minutes, or until golden. Once rice is cooked and onion is golden, mix them together. Add peas and almonds. Stir well to incorporate. 

Freeze with chicken breasts.

Aloo Saag - India-Inspired Potatoes and Spinach

You will need:

  • 4 medium white or red potatoes, boiled until just fork tender

  • 2 teaspoons coriander

  • 1 teaspoon garam masala

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon cumin

  • 5 tablespoons olive or sunflower oil

  • 1 pound fresh spinach, roughly chopped

  • 1 1/2 teaspoons sea salt

Boil the potatoes whole. Run them under cold water once they are cooked. Then, cut the potatoes into small wedges.

Heat the oil in a large heavy-bottomed non-stick skillet over medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring often, about 10 minutes. Reduce the heat to medium and add the spices. Stir in the spinach a few handfuls at a time, until each handful is slightly wilted.

Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated.

Serve with red lentils but freeze separately.

Red Lentils in a Spiced Sauce

You will need:

  • 2 cups cooked red lentils

  • 1 large yellow onion

  • 1 bunch kale or collards, chopped

  • 1/3 cup olive or sunflower oil

  • 2 Tablespoons lime or lemon juice

  • 1 teaspoon each: turmeric, cumin and coriander powders

  • ½ teaspoon cinnamon

  • Salt to taste

Bring lentils to a boil with 4 cups water. Skim off any foam that rises to the top and then cook for 30 minutes, or until they are reduced to a soft paste.

Meanwhile, chop onions. Heat olive oil in large skillet. Add the spices, stir and sauté on low heat for 2 minutes. Add onions, stir, and raise heat to high for 2 minutes. Add lime juice, cover and reduce heat to low. Simmer for 10 minutes.

Chop greens and ginger. Add to skillet. Add water if onions are sticking to the bottom. Add the cooked red lentils and ½ cup water. Cover and cook for ½ hour more. 

Freeze separately from aloo saag. Reheat separately and serve together.

Hearty Stews

The harvest moon wanes and we head towards Halloween, also known by agrarian people of the British Isles as Samhain, the New Year.

CHICKEN AND DUMPLINGS

For the chicken stew:

  • 4 tablespoons butter

  • 2 pounds chicken, baked and de-boned

  • Salt and freshly ground black pepper, to taste

  • 3 cloves garlic, smashed

  • 1 large yellow onion, chopped

  • 2 medium carrots, chopped

  • 2 stalks celery, chopped

  • 2 medium red potatoes, chopped

  • 3 cups quick chicken stock*

  • 1 cup peas, fresh or frozen

  • 1 teaspoon each: thyme, rosemary, and oregano

For the dumplings:

  • 1 cup flour (spelt or rice)

  • 2 tsp. baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon lemon juice

  • 1 teaspoon rosemary

  • ½ cup milk (cow, almond or rice)

To cook chicken, preheat oven to 375 degrees. Place in a glass baking dish and bake, uncovered, for 45 minutes. Cool, remove skin, and remove from bones. Add to stew pot. Include the juices. 

*Place the bones and skin in a separate pot with 4 cups water and 1 teaspoon salt.

Simmer for 30 minutes. Add to stew pot.

To make the stew, heat butter in a stock pot or Dutch oven.

Add garlic, onion, carrot, celery, and potato. Cook for about 15 minutes, or until carrots are soft.

Add peas and spices. Add chicken and stock.

Simmer on low heat for 15 minutes as the dumplings cook.

To prepare the dumplings, whisk flour, baking powder, and salt in a bowl. Stir in milk until a thick batter forms. With a large spoon, drop batter into simmering soup. When dumplings are puffed and slightly firm, cover pan and continue to cook about 5 minutes more.

Serves eight. 

Thanks to the Pioneer Woman for this inspiration.

MUSHROOM AND BARLEY STEW

Mushrooms are rich in protein and help us adapt to the change in seasons by boosting our immune response.

You will need:

  • ¼ cup olive oil

  • 8 cloves garlic, smashed

  • 2 carrots, chopped

  • 2 stalks celery, chopped

  • 1 large yellow onion, chopped

  • 1 pound cremini mushrooms, sliced

  • 1/4 pound shitake mushrooms, sliced

  • 6 cups vegetable stock

  • ½ cup pearl barley

  • 2 teaspoon thyme

  • 2 tablespoons fresh lemon juice

  • Salt and freshly ground black pepper, to taste

  • ⅓ cup chopped parsley

Heat oil in a stock pot over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add cremini and shitake mushrooms, and cook about 15 minutes.

Add stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes.

Stir in juice and season with salt and pepper. Garnish with parsley.

Serves eight.

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Chicken and White Bean Stew

As Autumn Equinox comes near, I am gathering the abundance of the harvest and making basil and nettle pesto, elderberry syrup, tomato sauce, and blanched vegetables for the freezer.

The evenings are almost frosting and the mornings are misty and cool.

It feels like time for some warming, comforting soup

A food’s energetic quality is inherent to it. Cooking can modify it, but only to a certain extent. A cooling food like fruit, even when cooked, is still relatively cooling. Ginger or cinnamon can be added to an apple to increase its warming quality, but the fruit’s original cooling effect remains. As we prepare for winter, we can eat warm and warming foods to prevent illness and strengthen ourselves for the colder months to come.

Foods rich in protein and fat have more calories and thus are more warming. Vegetables that grow more slowly are also more warming. For example, cabbage is more warming than lettuce and root vegetables are warmer than peppers or tomatoes.

The fire element is related to heat in the body. Metabolism and circulation depend upon this stimulating quality to transform food and body chemicals into functional substances and circulate them throughout the system. Foods that are hot, both in temperature and spice level, increase metabolism and circulation.

CHICKEN AND WHITE BEAN STEW

You will need:

  • 2 tablespoons olive oil

  • 1 tablespoon apple cider vinegar

  • 2 onions, chopped

  • 1/4 pound free-range chicken, boneless (omit for vegetarians)

  • 2 stalks celery, chopped

  • 2 carrots, chopped

  • 3 cloves garlic, minced

  • 2 cups purple cabbage, chopped

  • 1 teaspoon each: coriander and cumin

  • ½ teaspoon each: oregano, chili flakes, and salt

  • 2 cans white beans, drained and rinsed, or 4 cups

  • cooked canellini beans

  • 2 cups chicken or vegetable stock

  • Parmesan cheese as garnish if desired

In a soup pot, saute onions for 15 minutes on medium low heat, stirring occasionally, until they start to brown.

Splash with apple cider vinegar.

Add the chicken and saute on medium high heat, stirring constantly with a metal spatula, until chicken is cooked through - about 5 to 10 minutes depending on the cut.

Add the celery, carrots, garlic, cabbage, and spices. Stir well.

Add the other ingredients (except the cheese) and bring to a boil.

Reduce to simmer, cook for 15 minutes, and serve.

Garnish with Parmesan if you like.

Enjoy with sourdough bread or your favorite whole grain.

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