Green Monster Fudgesicles 

My kids love to suck on spinach. 😜 ha ha ha…. Come on people, I put OTHER ingredients in too!! BUT, these homemade chocolate flavored popsicles are so yummy you would never know that there is spinach in them!


Ingredients

1 cup frozen spinach

1 banana

2 Tablespoons raw cacao (I love @navitasorganics )

1.5 Tablespoons raw honey 

1 cup chocolate coconut milk (or hemp, almond, etc)

Blend in high speed blender like a Vitamix for 30-60 seconds, pour into popsicle molds and freeze overnight.

Nutrition WOW facts:

  • NO added refined sugar
  • NO artificial dyes or colors
  • Gluten-free, dairy-free (if using coconut milk), and nut-free (if using coconut milk)
  • High in magnesium, fiber and antioxidants
  • Vegetarian
  • Totally delicious and amazingly satisfying 
  • Good for ages 12 months to 106

TIPS

  • You can use Greek yogurt and water instead of a dairy free milk to increase protein content.
  • If youre trying to wean your child off of some of the high sugar popsicles, try doubling the honey at first and then reducing the quantity each time as your child adjusts their tastes to less sugary treats. 
  • For popsicle molds, I love the smaller size of these for young kids. If you are looking for something disposable for on-the-go treats or to share with friends check out these.

How to Make Simple Moong Daal


In this blog post I’m going to lean heavily on the fact that this blog is “realistic”…as in A) my kitchen is not large, commercial or perfect, B) my videographer is a 6 year old using my iPad (no fancy equipment or lighting here!) and C) I often have to cook with my kids because I’m the only adult at home with them and they have recently decided that they want to be a part of everything I do and can’t play by themselves anymore 😕. Although, I am happy when they are interested in cooking with me, it just adds an extra element or two. So, if you are possibly thinking that you can’t cook with kids, think again! It might be a little bit slower, messier and require a bit of prep beforehand but you will also be giving your children the gift of “real food awareness”. That cooking real food can be fun, yummy and healthy. They may not eat everything you cook at first….or much of anything, but the skills and memories they observe and acquire in the kitchen will stay with them forever. (Thanks for that Mom!) 

Ok, on to the reason you opened this blog post. If you don’t know what moong daal is (also known as mung daal), then it’s time I introduce you. Moong beans are legumes and are rich in fiber and folate. They also contain high amounts of protein, iron, magnesium, and Vitamin K. (1)  Moong daal is easily digested and therefore a great food for people recovering from illness.

Where to find moong beans? I shop at a local Indian market. Many “health food” stores and co-ops also carry moong (or mung) beans. This recipe uses the yellow kind (not the green ones). Often grocery stores can special order it for you as well. 


The Ingredients

1 Cup uncooked yellow Moong beans (also known as mung beans)

3 cups Chicken or Vegetable stock 

1 tsp sea salt

1/2-1 Onion – chopped finely

4 Garlic Cloves

2 tsp Turmeric

2-3 tsp Cumin seeds, toasted (toast in pan lightly on stovetop)

2 tomatoes chopped finely

Chili – totally optional (I leave it out when making this for my kids)

1/2 cup – 1 Cup Cilantro – chopped (more or less per your taste)

Ghee, or butter for frying


Directions

Soak the moons beans for 1-2 hours covered in room temp water with a spoonful of salt. If you are doubling or tripling the recipe, remember how much moong beans you started with because it will expand! 

Drain and rinse soaked beans. Based on how much moong daal you started with, triple the vegetable or chicken broth, add this and the turmeric and the sea salt with soaked moong beans to a large pot. Bring to a boil then reduce to a simmer. 

—Here is a video – totally “realistic” of this step. https://youtu.be/Uh9_JYIGZ1g  3min 58sec long

While the broth/bean mixture is heating up, pan fry the onion, garlic, and cumin seeds for 1-2 minutes. Add tomatoes and fry a little more (3-4 minutes). 

—Here is a video – again, I’m in my post-yoga workout clothes 😳 – of this step. https://youtu.be/PEEraokdXLU. 4min 37sec long

Add this pan fried mixture to pot and let it all simmer together partially covered for about 45-60 minutes.

—Here is a short video of this step – the kids are almost over it at this point…are you? https://youtu.be/qnwmkQjgvuM  1min 08sec long 

When daal has achieved the desired consistency (which is tough to describe exactly but the beans will be starting to get “mushy” but still retain some of their shape) remove from heat and stir in chopped cilantro. 
Now you can enjoy the daal by itself or over rice to make it a complete vegetarian protein (assuming you used the vegetarian broth). Serve with naan or paratha (optional). This dish is also great as a side dish to compliment other Indian dishes.  




NOTES

*This dish is gluten-free, dairy-free (if you use ghee most people with diary allergies are fine with this but if you have an extreme allergy use coconut oil), nut-free, and vegetarian (if you use the vegetable broth).

**In the videos we quadrupled the recipe and froze most of the leftovers in 16oz freezer safe mason jars (great for an individual serving!) This is a great way to cook once for many, MANY meals. 

***If you are cooking with kids, remember to SOAK the beans 1-2 hours before you want to start cooking them, PREP EVERYTHING, and make sure your kitchen workspace is clear and clean. This will make it a much more enoyable experience!

****Video Credit to Tejus Vachani, age 6 and the Sous Chef is Kai Vachani, age 3


Sources

1 NutritionData.com


Kids Will Drink Their Greens In This!

This smoothie is delish. If your child likes chocolate and banana…they will love this. Oh yeah, and it has kale and spinach in it too. Win-win!  

  
This is how I made it.

Ingredients (makes about 2 small child portions):

  • 1 banana
  • 1 cup chocolate coconut milk
  • 1/2 cup frozen spinach
  • 1 large or 2 small kale leaves (not baby kale – the big kind!)
  • 1 heaping teaspoon of raw honey
  • 1 Tablespoon of raw cacao (extra chocolate is always better!)

Blend in a high powered blender (we used a Vitamix) and enjoy immediately! Beware, your kids may ask for more.

As listed above this smoothie is dairy-free, gluten-free, peanut-free, nut-free, and vegetarian. 

This smoothie is rich in antioxidants, fiber, calcium and magnesium and even has some healthy fats from the coconut milk. If you are trying to get more healthy fats/calories in your child you could even throw in a teaspoon of coconut oil! If you want to add some protein you could always add some hemp seeds, or a nut butter if you don’t have any nut allergies. Since we had this smoothie as a side to gourmet grilled ham and cheese on sprouted whole grain bread we didn’t need any extra protein. Wow, that was a good lunch. My 3 year old ate and drank it all up! 

  

Enjoy! And don’t freak out when your kids ask why it’s a little green…tell them the truth – or not, it could always be a “monster” smoothie or green like “The Hulk”? 

If your child (or yourself?) is a little averse to drinking greens, start out with far less of the spinach and kale and slowly increase amounts as time goes on.  A little bit of veggies is better than nothing, and most parents tell me their kids eat close to nothing. Baby steps. Don’t try to conquer the veggie world with one smoothie!

Kale Chips You Will Want to Eat!

 
Ah…beautiful kale. I know you are so healthy for my kids but aside from hiding you in smoothies, I can’t figure out how to get my kids to eat you!

(Spend 2 minutes on Pinterest for ideas). Then 20 minutes later…

O.M.G.  Today I made kale chips that were a massive success. Up until now I’ve been too lazy to try and make kale chips and now I’m shaking my head, why did I wait so long? Why was I so afraid? They are so easy! How is it that I haven’t done this yet?!? (I think again to myself.)

  

Here’s how easy it is…

Preheat oven to 350F. While waiting for oven to heat up, wash and dry kale (I used a salad spinner). Break up kale into “chip size” pieces or slightly bigger (I think the bigger the better for the way they bake) and spread over parchment paper covered cookie sheets. Don’t overcrowd. Lightly drizzle with olive oil, lemon juice, sea salt and perhaps a few seasonings like garlic salt or paprika or chili powder or cumin? Bake for 10-15 min and enjoy. Warning: this may become an addictive habit. 

I think I may have eaten half of a bunch of kale without even realizing it. This may actually prove to be quite an expensive, albeit healthy, habit! 

Note: I’m still trying to figure out how I would store these if we didn’t eat a whole batch at once, if you put them in a ziplock they seem to get soggy. Any ideas?

Leftovers for Lunch

  

Toddler lunch, preschool lunch, school lunch or even for adults, this lunch is good for the whole family, especially people with food allergies or sensitivities as it is peanut free, nut free, gluten free and dairy free. 

Today we are using our Thermos Funtainer to keep honey sesame chicken with brown rice and broccoli warm. Since this is for my 2 year old I cut up all the food into small bite size pieces. The other containers pictured are Kids Konserve and have raspberries and coconut chips (chocolate and plain). You may want to check that your small child can open these containers by themselves before sending them to school, teachers are often very busy at lunch time and may not have time to open every child’s lunch stuff. 

New Green Smoothie Recipe

  

I created  a new green smoothie recipe that I think is a winner, so of course I have to tell the world!


Ingredients

1 kiwi 

1 lemon (peel off) 

1 Apple (cored) 

12oz water 

about 2 cups loose spinach 

1 leaf kale 

  

Blend together in a Vitamix or other powerful blender.

Resut is 1 green smoothie packed full of Vit C (yes please I will take a dose of natural anti-inflammatory), folate (well sure I’d like to lower my risk for cardiovascular disease), antioxidants (let’s fight those pre-cancer cells), and minerals like calcium (🎶 dem bones dem bones…). It has a hint of a “green” taste but the sour of the lemon cuts it and the kiwi and apple add a hint of sweetness that is not too overpowering. I don’t like thick, sweet smoothies and this is almost more like a juice, but with the benefit of the fiber found naturally in the fruit and veggies. Raw fruits and vegetables provide your body with active enzymes and vitamins that are often destroyed by heat, so drink to your health!

Mango Coconut “Ice Cream”

I recently tasted a super scrumptious mango-coconut pudding or dip at a gathering and was turned on by the yum-factor and the simplicity of it. My friend told me it was just frozen mango and coconut milk blended together. She served it at room temperature and it was delicious. But today I wanted to give my boys (age 1.5 and 5) a special treat and decided to whip this mixture up but as more of an ice cream. I mixed about half of a 1lb bag of frozen mango pieces with about one half of a can of full fat coconut milk in my Vitamix and voila- a healthy yummy treat. You might have to add a tiny splash of water if you have the really thick kind of coconut milk.

Of course, I didn’t tell them it was healthy, I just told them they were getting ice cream. The 1year old ate it up like it was the best thing in the whole world. The 5 year old has had real ice cream, so while he ate it, there was no fooling him as to what “real” ice cream was. It wasn’t quite as hard as ice cream but it didn’t much matter. To make it more of a “treat” next time I might try adding some honey and vanilla or maple syrup.

I also put some of the leftovers back in the freezer to enjoy later. Since I’m not eating dairy right now, this will be perfect for my after dinner treat!

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