Tuesday, October 26, 2010

Magical Pink Salt, Getting Your Kids to Eat Their Veggies



A common question that people often ask is, "How do you get them to eat that?" Typically it is in reference to vegetables, but not always. Our kids often eat all their broccoli or cauliflower first and ask for more before eating anything else. No we are not miracle workers. There are a few simple ways you can achieve the same willingness to try new things, and often new foods will become well liked.

1) Eat the vegetables yourself. It sounds silly, but kids notice what you eat. I put this one first, because I think it is the most important. You are your child's model. Every time I sit down at the table to eat, I start with my veggies because they pick up on that. Typically a child will eat what they like best first, so when they see you chow down all your broccoli first it makes an impression on them. I've actually watched my son observe me doing that, and then pick up whatever I was eating, finish it off, and ask for more.

2) Try, try, try again. If they don't eat it, continue to offer it to them even if they leave it on their plate. Eventually they will try it. Trust me on this one. It may take 20 times, but you will break them down.

3) Never force them to eat more than a bite. Trying the food should be praised with a "nice job trying that" and then move on. Don't make a big deal about it, because if you do they will file it away as a way to push your buttons later or create a power struggle.

4) It's all in a name. Be creative with what you call the food. If they like dinosaurs, call broccoli dinosaur trees. Our kids eat roasted kale and spinach because we call them kale or spinach chips. What kid doesn't want to eat chips? Once we made polenta patties and my son wouldn't eat it. The next time I made it, when I presented it as a corn chip he ate three of them. Since my kids like broccoli, I called cauliflower "white broccoli." I'm not wild about being dishonest, so once they eat a new food and proclaim it edible, I always say, "this is also called X."

5) Special colors or pointing out brightly colored food, often makes something appealing. I recently bought unprocessed Himalayan pink salt, and used that as a motivator to try new things. Whenever they were reluctant and it was appropriate to add salt, I offered the "cool" pink salt. It worked like a charm. My son also really like the fact that he could grind it himself.

6) Try new things when they are really hungry. If they eat poorly at breakfast, try something new at lunch. Put out the new food first.

7) Grow your own vegetables and have your child help. Even if it is simply putting seeds in the ground, watering, or pulling up carrots. They really enjoy learning about where food comes and being a part of the process. You don't need to start a huge garden, just try one or two things that you'd like your child to learn to eat.

8) Have them help prepare the food. The first time our son had cauliflower he ate tons of it, because he helped break it up into smaller pieces.

These are what worked for us, and I am not claiming in any way to be an expert. The majority of these ideas came from books or ECFE. Right now my son is in a really picky stage, so we have to work harder to encourage him. My daughter is still at the "eats most anything" stage. We'll enjoy it while it lasts!

Thursday, October 21, 2010

Vegkins Halloween Party

This year, the vegan/vegetarian family group which I lead, Vegkins, had a Halloween party. We decided to make it a potluck to take the burden off of organizers to prepare and purchase all the food. That worked out really well using evite's potluck option, so everyone could select a variety of dishes to bring.

The Animal Rights Coalition graciously paid for the room rental at a local park's recreational room. A couple parents chipped in to pay for the rest of the items (prizes, dinner ware, crafts, and treats). Overall it was a big hit.

The turn out was really great, and the families had a nice time. If you are interested in planning a vegan Halloween party in your city, I recommend contacting local animal rights groups for help getting the word out and organizing.

Considering the success of this year's party, I know we'll be having another one next year.

Walnut Butter

Lately, I've been thinking about Omega's and getting them directly from the source as much as possible. I know walnuts are a source of them and have often wished there was pre-made walnut butter at one of the stores we frequent. It would probably be too ridiculously expensive, and after making it myself I've been contemplating making more of the nut butters we use. It was so ridiculously easy I wish that I'd discovered it earlier.

My new favorite lunch is a toasted pumpkin butter and walnut butter sandwich. It tastes like fall to me. Anyways, it is a big hit with the kiddos. Here is how you make it:

3 1/2 cups walnuts
1-3 Tbsp of Maple Syrup and/or Just Like Honey
salt to taste

Preheat oven to 200 degrees Fahrenheit. Roast the walnuts on an ungreased pan for 10 - 20 minutes. They will start to smell like a roasted nut, when it does take them out. Let them cool, then put them in a food processor and let it run for 3-5 minutes, stopping to scrape sides a few times. After it starts to look like a nut butter add the salt, maple syrup and/or Just Like Honey. I used equal parts maple syrup and Just Like Honey and just a dash of salt. Be careful with the salt it doesn't really need to be much more than a dash of salt. Of course, no sweetener is required, I just preferred it that way. Run processor another 2 -3 minutes to be sure it is mixed well. Put the walnut butter in a jar and keep it in the refrigerator.

Wednesday, September 22, 2010

Vegan S'mores Bars



I made these tasty treats for a bake sale back in August, "Goodies for the Gulf." Once I saw a non-vegan recipe for these, I couldn't get them out of my mind. After a couple attempts and few modifications I came up with the recipe below. They are so delicious I promise they won't last long. I recommend waiting at least sampling a taste about 20 minutes after they come out of the oven. The chocolate will still be melty, gooey and oh so yummy!




Vegan Smores Bars
1 1/4 cups flour
1 cup "butter" (I used Earth Balance Buttery Sticks)
2 Ener-G Replacer "Eggs"
2 tsp. vanilla
1 3/4 cups crushed graham crumbs
2 tsp. baking powder
1 1/2 cups chocolate chips
1 bag of Dandies vegan marshmallows

Preheat the oven to 350 degrees and line 8 inch pan with parchment paper. Cream together sugar and margarine until fluffy. Add vanilla and "eggs" and beat well. In a separate bowl mix together graham cracker crumbs, flour, and baking powder. Slowly add dry mixture to the wet until well combined. Separate the dough in half. 

Roll out the first half of the dough with a rolling pin to line the bottom of the pan with the graham cookie crust. Next, layer the chocolate chips over the cookie crust, and then layer with marshmallows. Lastly, roll out the remaining dough to layer on top. Bake in oven until golden brown, about 25- 30 minutes. Let bars cool completely before serving. To speed up the process, wait 15-20 minutes after removing the bars from the oven and then place it in the freezer for half hour to an hour.

Hint: to create a smooth crust, make graham crackers crumbs in a food processor so they are nice and smooth.

Wednesday, September 1, 2010

Simple Animal Cupcakes: Pigs and Chicks



I made these cupcakes to bring to a friend's birthday party. You don't need to be an expert to make these, they are simple to execute. Here is how: bake up your favorite cupcake recipe, and vegan buttercream frosting. If you are looking for a recipe check past posts for a good one. For the chick, color 1-2 cups of coconut with yellow food coloring, sprinkle a thick layer on top of a frosted cupcake. Use two semi-sweet chocolate chops for eyes, a split orange gum drop for a beak, and a gum drop rolled out into a wing shape (or check the store for some already shaped that way). For the pigs, color the frosting pick, use semi-sweet chocolate chips for eyes, pressed pink gumdrops for ears, and pink dyed marzipan for the nose. Use a frosting tip to add dots for the pig's nostrils.


Cupcake on Foodista

Tuesday, August 31, 2010

First Bon Fire with Vegan S'mores



We finally broke in the fire pit in our back yard this year. It has only taken us 3 years, but in our defense we've had a baby to take care of each summer or been pregnant since living at our current home. The kids had themselves a blast. They particularly loved the vegan s'mores. Evelyn liked hers as a sandwich and Elliott ate each ingredient singularly in true 3 year picky fashion. Most importantly, they followed directions and stayed away from the fire and no one got hurt. We're planning on another one for Labor Day weekend. Hopefully the weather cooperates.


Monday, August 30, 2010

The Seven Year Itch

2010 marks the year my hubby and I have been together a decade! Seven of those years we have been married. In honor of our anniversary, I thought I'd post a quick link to the article about it, which was published in VegNews way back when.

http://swenconn.powweb.com/wedding6.html

We had a vegan wedding, which is detailed in the article above. It is hard to believe it has already been seven years, yet here we are now. Just thinking about the food and cake from that night, makes my mouth begins to water. It has turned into my "seven year itch" to re-create the food from that night.