Creative Breakfasts for Mommie and Baby

It's true: I haven't posted on this blog in *years* and really don't know where I found the time.  
But I do love writing about my adventures in nourishing, delicious cooking!  

I got a question from a dear friend, and enjoyed responding so much, I thought I'd share it here.

Her question was:
Hi, my tiffie!  I would love to get hot, relatively quick breakfast meals for the mornings I go to work ~ steel cut oatmeal is losing its favor with me.  Something where baby Seone [15 months] can easily share with me ~ b/c she is such a big girl now!!  Any ideas?  

Here's what I wrote:

Hi, Arlene! 

I am high as a kite having just learned that Tiff had their baby this morning!!  baby Jude.  <3 br="" nbsp="" style="font-family: Verdana;">
My suggestion for breakfast food is custards!  they are so easy and so versatile.  i make a custard out of eggs, and leftovers.  the variations are endless.  
Just think frittata with a little extra liquid.  
when i make them, i count how many eggs most people usually eat, and add an extra one or two depending on how many servings you want [if cooking for a group ~ add two, if cooking for just a couple ~ add one].  
then add... soup... already cooked veggies... cooked fruits... nuts... i mean, the options really are endless!  the Official ratio for a custard is 1 egg per cup of liquid. but it is really just so flexible.  and if you want it to bake faster, just put it in smaller baking dishes.  so a "typical" custard for me would be.. 8 eggs ~ you can even add extra yolks for nourishment, and 1 pint of leftover soup.  puree with handheld blender ~ or NOT! ~ add 1/2 cup of melted fat of your choice, seasoning, and then bake at 365 until the center is not liquidy, and the top is browned.  you can add cheese on top for extra deliciousness [broil this in the last minutes if you want].  it is really so flexible.  the other day i made a custard with eggs, leftover co-op soup (which had black beans, corn, and bits of bacon, and cream), leftover restaurant grits, and then grated cheese all over the top.  it was soooo good.  everyone (family and friends) marveled.  ;-) 
another favorite is eggs with ... yogurt or cream, sliced-thin apples, and then leftover/precooked oat groats.  cinnamon and a little honey if you like.  chopped nuts are nice in this too, like walnuts or pecans.  it really just goes on and on.  

winter squash puree makes an excellent easy one.  

do you get the idea?  please ask more questions if needed! :-)  


Also, hearty breakfast muffins ~ just add a little extra solid to the custard = you have a muffin! 

my basic ratio is: 
3 eggs
1 yolk
1 cup of small coconut flakes
1/2 cup liquidy something, such as yogurt or banana or applesauce
spices and a 1/4 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda 
1/4 cup melted fat, such as butter/ghee or coconut oil, poured in slowly as you mix


i add a sprinkle of [grassfed] gelatin [here's my source] for extra nourishment, flax seeds, nuts.. 

here is a recipe from some i made and posted on my blog, with a reference to the original recipe, for some examples. 
http://food-a-file.blogspot.com/2011/11/baked-sweet-grain-free-acorn-squash.html

and here's another recipe.  i've been playing with bananas lately, and recently have been adding carob chips and/or carob powder to the mix, and it is just so delicious (don't know if your carob chip source is as good as the one at our co-op, but i hope so!  you could also use chocolate, but don't know if that would sit well with Seoney!) 
http://food-a-file.blogspot.com/2011/07/baked-homey-grain-free-banana-bread.html
I make these for breakfast and don't mind if Anjali [4yo] eats them exclusively all day long; they are just so wholesome, nourishing, and satisfying.  they also hold me over for hours; they are so hearty.  no mid-morning sugar-crashes in sight! 

I hope this helps.  Please let me know if you have questions.  once you get the hang of these, they take just a few minutes to put together ~ which can be done the night before, and baking time.  so, a little longer than oatmeal, but they offer so many options.  <3 nbsp="">

Toddler Favorites: Popsicles!

you can't see as well what she's eating in this photo, but I thought it was cute anyway.

It is HOT here in Sacramento! The only way to get any nourishment into a tiny tummy (or a grown-up one, for that matter!) is to make sure it's something COLD!

The popsicles I've been making are essentially a frozen smoothie. They are so easy, and ~ as always ~ nutrient-dense. A treat for the whole body that mom can feel good about, even if she ends up serving the whole batch in one day. ;-)

a banana popsicle that is not crayola yellow?!

my daughter still loves it.

This is the second batch that I have made with a very jury-rigged popsicle "mold" and handles. I don't want to buy plastic, and I haven't felt the absolute necessity to invest in the stainless steel version. Laugh at its ghetto-fabulousness as I have (no, really ~ go ahead; I'll wait), but: it works for now.

I just:

-pour the blended smoothie into a parchment paper-lined baking dish

-place spoons in line for approximate sizing of pops

-place carefully (and as levelly as possible) in the freezer

-curse internally when all of the spoons shift as the mixture sloshes around and I have to re-place them, then

-wait a few hours.

-Take the whole thing out when properly frozen

-run the pan under warm water for a moment to get the paper away from the dish, and then

-slice with a big (non-oniony!) knife. (Run knife under warm water for extra help.)

-I then put the whole thing back in the freezer (after we help ourselves to a few) for later.

Here are two variations on the idea that have had rave results from child and adult alike.

Melon Monkey Popsicle

1/2 can whole fat coconut milk

3/4 an average-size ripe melon ~ I used Galia

1/2 a ripe banana

2 pastured egg yolks (from a farm you trust)

a pinch of sea salt

2 tbsp melted coconut oil (at these temps, I didn't even have to put it on the stove; it was liquid in the jar!)

Blend all ingredients except coconut oil in the blender. Right before you're done, add the oil while the blender is on. Pour into the popsicle mold of your choosing and freeze to perfection!

Note: I used a 9x13 dish for this one, then decided to use a smaller, square "brownie" pan for the next batch. The second round were thicker, but also, I didn't have quite as much "popsicle batter" to begin with.

Strawberry Cream Popsicle

1/2 can whole fat coconut milk

1/2 cup whole raw milk (from a farm you trust)

1/2 a pint of juicy ripe strawberries

a pinch of sea salt

2 tbsp melted coconut oil

2 tbsp melted grassfed butter

a drizzle (maybe a tsp) of local raw honey

a few more juicy ripe strawberries, chopped small

Blend all ingredients through sea salt, then add the melted fats and honey while the blender's running. Pour the mixture into your desired popsicle mold, and then sprinkle the chopped strawberries around. Freeze to perfection. Devour after playing on a hot day!

Toddler Favorite: Smoothies

I find it challenging ~ both practically and for my ego ~ to cook for a toddler. Something she devours and asks for seconds and thirds of one day is something she might not have any interest in the next time I prepare it. I try not to take it personally or let it frustrate me; it is what it is. But when she does like something more than once, you know I'm writing it down!

Smoothies are one of those items. Like a milkshake with some extra nourishment tucked in, who doesn't like a smoothie? The fun thing about eating the way we do is, you don't have to fake a smile and pretend it's as tasty as it is good for you ~ it is tasty! For kid and adult alike. And so satisfying.

If you're not used to eating full-fat foods, you could definitely take this smoothie by sips and not gulps; it is dense. Pay no heed to the low-fat propaganda! Feed your growing child (and yourself!) real food and reap the rewards of real health. If dairy is a challenge for you, or you don't have access to raw milk, full-fat coconut milk with a little filtered water works deliciously, too.

Last night Anjali, age 2.5, said as she licked her lips from a second serving of this smoothie, "Smoovie's my favorite!" I took note.

Anjali's Favorite Smoothie

enough for several toddler servings which can be kept in the fridge for a day if necessary

3/4 cup raw whole milk from a farm you trust

1/4 cup plain whole milk yogurt

1 pastured egg yolk

1/3 a ripe banana*

a dash of vanilla

a pinch of sea salt

1 tablespoon butter

1 tablespoon coconut oil

~I don't use measurements, but just eyeball quantities as I place all the ingredients except the fats into a wide-mouth pint jar.

~Then I gently melt the butter and coconut oil on low.

~While that's melting I use my immersion blender to mix the ingredients in the jar. (I use my handheld blender almost daily. I found it for $9 at a thrift store, but knowing I use it this much I would be willing to pay much more for the next one ~ hopefully second-hand, as well! ~ when mine finally wears out.)

~With the blender going, I slowly pour the melted fats in and whip till frothy.

Right now I don't add anything frozen. But I bet as the weather warms some frozen fruit will be a welcome addition. You can let your imagination go for additions and variations on this. Cinnamon, carob powder, other fruit, nut butters made from soaked nuts ~ all are fair game.

Anjali and I share this smoothie. It is too heavy for me in the morning, but in the afternoon it is a nice filling snack for that difficult transition time (for me) from afternoon to evening.

Anjali likes it any time of day or night.

*Organic ripe bananas are a non-local treat I have embraced for my daughter now that we shop at a co-op instead of exclusively at farmers' markets. Best to eat them with some good fat; they are really sugary.

Coconut Cornbread

This is my first entry in Food Renegade's Fight Back Fridays! Enjoy! : )

..last bite..

Oh.

Fresh out of the oven, this cornbread deserves an ode. It is every bit worthy of art-photography. Even for my devoted WAPF-loving taste, this cornbread ~ fried in both lard and coconut oil ~ feels very rich if not decadent. As much as I wanted to eat the whole pan, I could only eat a piece (..or two..). And that is the beauty of nutrient-dense foods: you can only eat so much of even the most delicious meals because they actually satisfy. You can, of course, make this vegetarian by skipping the lard. But don't skimp on the fat! Add extra coconut oil, or butter.

Heat a large cast-iron skillet in the oven at 450.

Melt in the skillet:

2 tbsp+ lard

2 tbsp+ coconut oil

Dry ingredients:

1 3/4 cup cornflour* ~ half blue, half yellow, just for fun

1 tbsp Sucanat

about a cup unsweetened shredded coconut flakes

1 tsp baking powder

1 tsp baking soda

1 tsp seasalt

Wet ingredients:

1 cup raw whole milk

1 cup whole yogurt

3 eggs

Whisk the eggs and then combine with the dairy. Pour wet ingredients into dry and blend thoroughly. Pour batter into hot hot skillet ~ it will sizzle as it makes contact with the hot fat! Be prepared! Bake till golden, and a toothpick inserted in the center comes out clean ~ maybe 20 minutes.

This cornbread is so rich, you might not even need to spread it with butter...

But why take the risk? ; )

* I didn't nixtamalize the cornflour for this recipe, but I wanna try it the next time; I finally found some pickling lime in the canning section of Ace Hardware. I think I'd need to reduce the liquid slightly after nixtamalizing.

Raisin-Coconut Balls

not too pretty ~ these'll do just fine. ; )

Out of necessity, I've created a variation on the Date Balls with Toasted Coconut recipe. We are simultaneously packing to move to Sacramento, and packing for an extended-family vacation to Maui! We always travel with our own food, to avoid having to eat garbage while in flight. This usually consists of raw cheese, hard-cooked eggs, some hearty bread, and butter, and hopefully something sweet, like fruit or Coconut Dateballs. In an effort to simplify, I decided to skip making snacks for the trip and just buy some. So I stopped in at Cafe Gratitude, right up the street, to get a few of their yummy green energy balls. Sweetened with dried fruits, studded with nuts and seeds, and tinted with spirulina powder, Mommy and Anjali have enjoyed these occasionally as a treat. Well, they stopped carrying them!
So I quickly walked home and searched the cupboard to see what I could come up with in a hurry. Here's what it is:

Raisin Coconut Balls
3 handfuls of raisins
Maybe 10 leftover dried cranberries
1 cup coconut butter, softened by the sun
About 1/2 cup toasted coconut flakes, ground in coffee grinder
1/4 tsp seasalt
A generous sprinkling of sesame seeds
A handful of sunflower seeds
2 tbsp softened butter
1 tsp+ Vitamineral Green* powder

I mixed all ingredients in the food processor at once, scooped them out onto a cookie sheet using a teaspoon measure, and just shaped the blobs enough so that they won't fall apart when picked up. The cookie sheet went into the freezer, and I'll scoop some out into a container as we leave for the airport in the morning!
I have learned that, refreshingly, children do not exhibit that Puritanical determination I have cultivated to eat something "just because it's good for me," even if I don't like it. ; ) So I only added a bit of the green powder - enough to darken the mixture, and a small enough amount that, when tasting it, Anjali asked for more.
It is inspiring for me to have variations that work, as I rarely make something exactly the same twice.

* This is from a vegan company and website. Though I don't recommend a vegan diet, I think this is the best green powder around.

Date Balls with Toasted Coconut

This is my interpretation of my good friend Jessica Prentice's recipe, from her book Full Moon Feast ~ truly one of the most influential books of my life.

These date balls are delicious ~ sweet enough for my sweet-toothed toddler to ask for more, but not too sweet for Mommy to eat, or feel bad about giving to Baby. They are yummy and satisfying ~ the perfect nourishing snack with plenty of good fat. And so simple to make.

The main ingredient is coconut butter, which usually can be found in the Raw section of natural foods stores. When I first discovered this magical substance (similar to almond butter only made out of coconut meat...!), I hid it in the back of the cabinet and ate the whole jar, spoonful-by-spoonful! It is so rich, creamy, and flavorful.

(yes; i label containers. with hearts..)

Date Balls with Toasted Coconut

16 small dates, pitted (maybe 10+ Medjools)

1 cup coconut butter, softened

1/4 tsp sea salt

1.5 tbsp butter and

1.5 tbsp coconut oil, melted

2/3 cup unsweetened coconut flakes, toasted, then ground in a coffee mill

It's easier to use the coconut butter if you first warm it by placing the jar in a pot with a few inches of water and heating it on low for a while. So do that first. Pit dates and pulse in a food processor a few spins. Then add the softened coconut butter and sea salt. Melt the fats and pour them in while the processor is running. Toast the coconut flakes in a dry skillet on low heat, stirring often, till they are golden brown. Then pulse them a few times in a clean coffee/spice grinder. This helps the texture of the date balls. Gradually add toasted flakes to the coconut date mixture until it is well blended and smooth.

I use a teaspoon to measure out the balls ~ this is a perfect toddler-sized portion. I roll them in my hands a few times until they are relatively round, and place them on a parchment-lined cookie sheet. I slide this into the freezer for a little bit (maybe an hour) to get them firm, then spatula the date balls off the sheet into a pint jar. Keep them refrigerated, as they will soften if left out (or in a toddler's fist too long).

These are a wholesome treat for all ages.

I won't tell if you don't share any with a toddler. ;-)

Coconut-Oat-Seed Crackers

Yay! I made a granola recipe recently that called for soaking rolled oats with yogurt for a couple nights. When I worked with what ended up being oat dough, it reminded me of one of my favorite natural foods store treats ~ dehydrated crackers. You can find them in the raw foods section, made from sprouted grains and nuts, sometimes sauerkraut and veggies and spices. They can be sweet ~ with raisins, banana or dates, or (my favorite) savory. But they're expensive. And so easy to make at home! I don't have a dehydrator, so the ones I make aren't raw. I bake them on parchment-lined baking stones in the oven on the lowest setting possible.

I tried to add as much nourishment as I could to them while still keeping them yummy (what's the point of making something nutritious if nobody eats it!) ~ seaweeds for minerals, flax seeds, lots of coconut flakes, and good fats ~ coconut oil, red palm oil (makes the crackers a lovely turmeric color), and butter. With all the fats, they are not greasy to the touch, have a satisfying crispness, and a fun cheesy taste. Everyone in the house loves them. Score!
I have tried two batches, and the second batch has a great texture and flavor. I didn't write down the amounts as I went because I was just winging it in experimental mode. But I'll try to recount what went into them.

In a large pyrex mixing bowl with filtered water, seasalt and yogurt whey, I soaked for two days:
1 cup rolled oats
1 cup flax seeds
1 cup sunflower seeds
1 cup raw almonds

Flax seeds, once wet, create a gel that acts very similarly to egg white, and, interestingly, has the same hold-things-together property as egg white! Convenient. : )
I drained these, and blended them well in a food processor (the flax seeds remained whole).
I added:
probably 1/3 cup dulse flakes
1/2 cup sesame seeds, ground in coffee grinder
2 cups unsweetened coconut flakes, ground in coffee grinder
2 + tsp seasalt
1 tsp kelp powder (I wanted them to be very nourishing, but not fishy tasting)
a splash of organic tamari soy sauce
about 1/2 cup plain whole yogurt
Melted and added:
1 tbsp red palm oil
2-3 tbsp coconut oil
up to a stick of butter

The consistency of the dough before I spread it was of a very workable bread dough ~ not hard to spread. I tried to spread it consistently and square off the edges so that it would bake uniformly, about..1/3 inch thick.
When the dough had baked long enough to evaporate a lot of the liquid ~ maybe an hour? ~ I scored it with a knife, in inch-plus sections, to make breaking it easier when the crackers were done. I let them get firm, but not browned, then turned the oven off and let it cool before taking them out and breaking them apart. If they sit out in the humidity they soften back up even in a matter of hours. You can just crisp them again in the oven. Or not; they're fine soft, too.

Thai-Inspired Coconut Soup with Pork and Rice Noodles

This met with great enthusiasm at the dinner table last night. : )

I think all it's missing in the Thai department is lemongrass, which I'm not in the habit of keeping on hand.

Thai-Inspired Coconut Soup with Pork and Rice Noodles

Serves 2-3, depending on appetite

1 quart chicken broth
1 can coconut milk
about 1 inch knob of ginger, peeled with spoon, then grated with a Microplane, with about a tsp set aside for pork
1 carrot, sliced
2 large cloves garlic, sliced
1 stalk celery, sliced
about 1/3 pound ground pork
sea salt
fish sauce (simply of anchovy, salt, and sugar), to taste
1 tbsp rice vinegar
enough rice noodles* for two people
a large handful of sugar snap peas, tips chopped and strings removed
a small handful cilantro, chopped, for garnish
red pepper flakes

This can all be done in pretty rapid succession; the veggies should retain some texture. Heat the broth and coconut milk to boiling. Add ginger, garlic, and carrots, fish sauce and vinegar. Knead the pork with the tsp ginger and a little sea salt, and drop bite-sized pieces into the soup. Add water as necessary to keep it soupy. Wait a few minutes and add the pasta. When the pasta is very close to done, toss in the snap peas and cover while you get the bowls ready; the snap peas should cook only till bright green. Serve in large bowls, with cilantro and red pepper flakes sprinkled on top, to taste.

*Whenever we eat pasta, we use Tinkyada brown rice pasta. Unlike other white and even whole grain pastas, it is a whole product ~ fully available for the body. And it's tasty, with a good texture.

A late-summer variation:
Substitute cubed (unpeeled but scrubbed) sweet potatoes - or my recent favorite discovery: purple yams! - for the carrot and snap peas. Simmer in the broth until soft but still intact.
Substitute cooked brown rice for rice noodles.
Mmmm!

For Randi ~ Indian by Intuition: a Recipe

Dear Randi ~

I was quite flattered by your recent blog post. As any blogger can do, I choose the face I put forward and the voice I use. Intentionality and mindfulness are practices I work on a great deal in my life, so they're an obvious focus of my writing.

(And, by the way, my personal blog is open and ready for business again after a brief .. re-collecting. (-; )

For cooking, as with any skill (such as writing plays or teaching students), I think it takes passion and practice. I can't help but cook because I love it. And by cooking, I get better at cooking. It is possible to hone your intuition. I had the great honor and luck to work with incredible, intuitive chefs weekly for several years at Three Stone Hearth kitchen. Simply by their presence and rapport with ingredients, Jessica Prentice, Porsche Combash, and Misa Koketsu, taught me volumes that textbooks could never attempt. I paid as close attention as my wits could muster.

One seemingly intuitive trick that Jessica taught me was about choosing ingredients that complement one another: pay attention to the produce and meats, spices and herbs, and fats, used by a particular regional/cultural cuisine. If you want to use coconut, for instance, it helps to start with cuisines in which coconuts are used commonly ~ say, Thai and not Irish. Then use the spices that that particular cuisine uses regularly ~ like lemongrass and ginger. Certain cultures (because of beliefs) would never use pork products in their dishes. Countries located by the ocean use a lot of seafood. A country's location on the globe affects the things they have had on hand down through the culinary ages. With our modern mechanized food system, that gives us watermelon and basil in January, it can take a little sleuthing to learn who traditionally ate what, where, when, and why. And that's where recipes and the internet are very useful ~ to learn these details. Once you know roughly the foods different cuisines use together with success, it is easier to browse the produce stands and your cupboards and know what will work together.

Porsche taught me about honing your intuition with measurements. Start with recipes. Every time you take a measurement ~ for instance, 1/4 tsp of cinnamon, dump it into your hand and get to know it until you can tell what a quarter tsp looks like without the measuring device. ~ It's ok to double check! After a while, you will gain confidence in seasoning things without thinking about the measuring spoons.

And in a day-long croissant-making session, Misa inadvertently taught me that there is really no substitute for.. experience. In a single afternoon, there is simply only so much one can learn about a skill that takes a career's worth of work to master.

And now on to the recipe.
Last night I had a craving for comforting Indian-style creamy sauce. I had in my cabinet:
a large sweet potato,
two small white potatoes,
a large onion,
and a jar of coconut milk.
I also had brown rice.
Coconut oil,
Butter,
Sea salt,
Plus spices:
Cumin
Coriander
Powdered ginger
Turmeric
Cinnamon
Fennel seeds, and
Cayenne.
So I put the brown rice, water, and a tablespoon of coconut oil in a pot to cook, following the instructions on the package (takes an hour). I chopped the onion into pieces about as big as my thumbnail, and cut the potatoes into slices about the width of my pinky, and then quartered the bigger slices. I put a couple tablespoons of butter in a cast iron Dutch oven and turned the heat to medium-low. For time's sake, I threw all the veggies in at once. Then I bathed my daughter (you can skip this step; it's optional (-; ). Since they were on a pretty low heat, I didn't worry, and just glanced in to see them steaming every now and then. When Anjali was dry and in her favorite handed-down bubblegum pink bathrobe (which, in reference to your blog, Randi, I never would've kept if she hadn't dragged it from the bag and insisted I zip it up on her and then wouldn't take off for two days), I turned up the heat to medium, stirred the veggies, and stirred in: a tsp seasalt, a tsp cumin, a tsp coriander, a tsp powdered ginger, a tsp turmeric, a 1/4 tsp cinnamon, 1/4 tsp fennel seeds, and ... a thorough sprinkle of cayenne (less than 1/8 tsp). I let these cook for about five minutes and then poured in a can of coconut milk (don't use "lite" - use the real deal! Delicious *and* good for you!!). I brought it up to an enthusiastic simmer and put the lid on. Stirring occasionally, I let this cook until the potatoes were tender. At the end I added about 1/3 pound of ground lamb that I had seasoned with salt and pepper, and browned in a skillet with butter. But this could be a delicious and filling vegetarian meal, easily. You could even add some canned chick peas during the simmer, and/or a couple handfuls of chopped greens such as kale.

Spoon the coconut-veggie sauce over the rice in a bowl, and savor for yourself after your daughter finally goes to sleep. (-;

And thanks for the inspiration Randi!

Nourishing Sea Veggie and Greens Soup with Coconut

When I need deep nourishment, my body calls out for sea vegetables and real, homemade broth.

Here's a Thai-inspired bowl I ate this evening.

Serves 1 big bowl.

real, homemade chicken broth (or, in my fortunate case, broth from Three Stone Hearth)

1/3 cup coconut milk

1-2 Tbs coconut oil (don't be afraid of this oil. so good for you.)

a small handful of arame, or whatever sea veggie you have or like

1 tsp kelp powder

fish sauce, to taste

grated fresh ginger, to taste

large handful chopped leafy greens ~ collard, kale.. dandelion.. whatever you like or is on hand

a sprinkling of powdered gelatin (Bernard Jensen is a good brand), to even greater soothe and encourage digestion

Measure out enough chicken broth to almost fill your favorite large soup bowl. Put this in a small pot (or my favorite tiny cast-iron skillet). Add the coconut milk and oil, and the arame. Once it warms close to a simmer, sprinkle in the kelp powder and gelatin and let them dissolve on top before stirring them in. Add the other seasonings ~ fish sauce and ginger ~ to taste. When the broth comes to a light boil, add the chopped greens and let these simmer till they are wilted and their color turns slightly. Adjust seasoning as necessary, and add a sprinkle of red pepper flakes if your tummy is up for it. Sit down, turn off the noise, and bring this bowl up to your face to let the steam warm you flushed. Drink and chew and be well.