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Tag Archives: dreena burton

The Many Lessons of Lemon Rosemary Potatoes

12 Thursday Apr 2012

Posted by jenniferkidoing in Blog

≈ 2 Comments

Tags

cooking with kids, dreena burton, koh-i-noor pencils, lemon rosemary potatoes, nurturing creativity, side dishes, vive le vegan

Do you ever feel like you are holding your children back? This is a hard thing for me to admit, because I do try to evaluate so many opportunities for them and choose activities that they are interested in, while nurturing any inherent talents.

My daughter, who is 6, asks to cook all the time and yesterday I let her have a go at it.  As I mentioned in this post, sometimes it’s just easier to do all the cooking myself and encourage the kids to play.  But, who is that really helping in the long run? Actually, it helps neither of us – there are missed opportunities for skill development and also for some relaxation time in the future for mom when my daughter is cooking for me!

So, yesterday, she asked me if she could make some soup.  I told her that she was welcome to look through some cookbooks to find a recipe that could be made from ingredients we had.  After paging through a couple books and not finding anything that appealed to her or that we had ingredients for, she settled on Lemon Rosemary Potatoes from Vive Le Vegan by Dreena Burton.

I thought – “perfect!” We had the potatoes and everything else needed, the recipe was on her level and would give her a lot of steps to show her how much goes into a single recipe.

She started by running out to our garden and picking two sprigs of rosemary (the same rosemary from last year that was still thriving!).  She scrubbed all the Yukon Gold potatoes with our veggie scrubber, then chopped them up using my small 5″ santoku knife (which happened to be the perfect sized knife for her).  As she was chopping the potatoes, I taught her hold to hold the knife and her fingers.  I told her that her knife skills are going to be amazing by the time she’s my age since I only really learned how to use a knife well 10 years ago.

She is learning knife skills at 6.

She cleaned the rosemary, then I explained to her how to pull all the leaves from the stem.  We chopped the rosemary together, talking about how we wanted the pieces to be fine since rosemary can be very woody, overpowering and a little much to chew.

She washed and squeezed the lemons, making sure that the lemon seeds didn’t get into the juice, then we measured the correct amount together.

We measured the olive oil together, then she chose the correct measuring spoon for the salt and even cranked the pepper mill.

After tossing everything together with her hands, we put the potatoes on a parchment lined baking sheet.

I showed her how to preheat the oven and how to handle our oven door (it’s heavy and can slam if you’re not careful).

So many lessons in one little recipe.

Well, the result of her efforts was simply perfect.  I have to say these were the best roasted potatoes I have ever eaten, period.  Loads of flavor with caramelized edges.  Crispy on the outside and tender and soft on the inside.

Yes, it was a great recipe, but it wouldn’t have been successful without everything she did.

On another topic, I just have to share how inspired I have been since reading Renee’s ebook, Nurturing Creativity.  We’ve always had art supplies on hand, but after a few years of using lousy quality supplies I have decided to invest in better quality – some professional – supplies.

After a trip to a local arts and crafts store yesterday, we came home with a nice start to our new collection.  We’ll add a few new things every week or couple of weeks.  See the colored pencils? While I do love Prismacolor, I used these Koh-I-Noor Woodless Colour Pencils at a friend’s house recently and fell in love.  They have rich colors that are solid throughout the pencil.  Now, we’re just waiting for the revered book Drawing with Children to arrive (I found a used copy on amazon).

Please share what’s new with you – what are your kids cooking up these days? Do you have any beloved art supplies you think we’d love, too?

Dairy-Free Series: How To (it won’t hurt. i promise.)

17 Monday Oct 2011

Posted by jenniferkidoing in Blog

≈ 17 Comments

Tags

almond milk, cashew cream, coconut butter, coconut oil, dairy free series, dreena burton, how to go dairy free, isa chandra moskowitz, lorna sass, nava atlas, non-dairy milk, robin robertson

dairy-free creamy pasta with fresh local tomatoes, basil, green beans & potatoes

It’s so nice to see you’ve returned for my second post in my Dairy-Free Series.  My last post described my family’s experience with dairy and our decision to remove dairy from our diets.

If you’ve ever felt discomfort from dairy (bloat, diarrhea, constant throat clearing, chronic sinus and bronchial infections…) and think it’s time to do something about it, please keep reading.  This post is going to cover the “how to” portion of removing dairy from your diet, or as I would prefer to call it “how to feel better, stronger, healthier and breathe more clearly by eating amazingly delicious nutrient dense foods instead of dairy.”

I’ve published this topic next because I don’t want to lose you! I want you to see all the options available to you and show you that you will not miss dairy.  (Well, I can’t guarantee that.  It is addictive, you know…, but a girl can do her best and offer what’s worked for her.)

I think it’s important that we look at this change as a shift in the way we think and eat in a step toward better health and NOT as depriving ourselves of something we love.  It may take time transitioning to different foods, but if you are committed I can guarantee you will love it and wish you had done it earlier. 

Remember how you loathed that last sinus infection or had a lingering chesty cough that wouldn’t quit? Depressed at the thought of seeing your toddler running around with a nose like a faucet all winter?

I think removing dairy from your diet may help with many ailments in those people who are sensitive to it.*  Are you with me? 🙂

I would also like to mention that in our transition to dairy-free my objective was to find whole foods substitutes for dairy, rather than regularly using the many processed dairy substitutions.

OK, now onto the main principle that has gotten me past the stage of “I miss dairy” with no looking back!

Crowding Out:

I learned the concept of Crowding Out during my 30 Day Vegan whole foods workshop in March 2011.  While I was already dairy-free at the time, I had transitioned using this method and I didn’t even know it! Crowding out is finding delicious substitutes for the foods you would like to cut out of your life, leaving no room for them.  It’s all about satisfying yourself by a shift in thinking, rather than depriving yourself of something you love and “can’t do without.”  Trust me, I NEVER thought I would give up dairy, cheese, ice cream, cream cheese, butter, yogurt…you get the picture.  I do not eat those things any more and I AM FITTER, HAPPIER, MORE PRODUCTIVE.  (Yes, those are lyrics from a Radiohead song, but the sentiments fit.)

For instance, here are some foods I have added to crowd out dairy.

hummus on a veggie burger

  • Hummus – Oh my, the flavor combinations are endless.  Hummus is rich, creamy, full of protein and some fat (if you use tahini or oil), immune boosting (if you include raw garlic) – need I say more? Grab some veggies and dip away.  I also like to dip pita chips or rice crackers in hummus.  Dreena Burton’s Eat Drink and Be Vegan cookbook has an entire chapter devoted to hummus!
  • Cheesy Dips – There are so many great cheese-like dip recipes.  One of our all-time favorite dips is Kristen Suzanne’s Cheesy Hemp Nacho Sauce.  Make this and serve it at any sporting event buffet and I swear you’ll have everyone asking for the recipe.  This is a delicious, nutrient dense dip – lots of protein from the hemp and cashews, B12 from the nutritional yeast, plus anti-inflammatory properties from the cayenne and turmeric.  This dip can also be used as a salad dressing.
  • Guacamole – This rich dip satisfies the high fat salty craving you might get for cheese.  My simple recipe is:  one avocado, a half lime, sprinkle of sea salt.  Mix and eat.

kale pineapple smoothie with coconut milk

  • Smoothies – the right combination of ingredients using one of the many non-dairy milks (or just water) will yield you a luscious, thick drink with so much flavor you’ll forget about Baskin Robbins (John Robbins, the dairy-free son of the chain’s co-founder Irv Robbins, did and he says he’s much happier for that).
  • Creamed Veggies – again using a cashew cream sauce you can have luscious, creamed kale, collards, broccoli, cauliflower without dairy.

Here are some foods that I use to substitute for dairy.

  • Almond Milk (instead of cow’s milk) – Use in place of cow’s milk (can also use hemp, oat, soy, hazelnut, etc.).  I prefer to make my own almond milk (almonds, water, date, pinch of salt) because it’s fresh and has no additives.
  • Coconut Oil (instead of butter) – Used sparingly instead of butter it adds a rich taste to stir fries, baked goods and popcorn.  We also use coconut butter (different than coconut oil) on our toast.

dairy-free saag paneer with coconut yogurt

  • Coconut/Almond/Soy Yogurt (instead of yogurt) – While non-dairy yogurt does take some getting used to, it’s workable.  I make homemade soy yogurt using Edensoy with a short ingredient list of organic soybeans and reverse osmosis water and a non-dairy vegetal culture.

enchilada with light sprinkle of daiya

  • Daiya Cheese (instead of shredded mozzerella or cheddar) – This shredded “cheese” is made from tapioca and pea protein, amongst other things.  It is a processed food, so we don’t use it regularly, but it’s perfect for pizza and quesadillas.  My kids love both of those foods and when we switched to Daiya they didn’t know the difference.
  • Nutritional Yeast (instead of parmesan) – We sprinkle nutritional yeast on pasta dishes instead of parmigiano reggiano.  Delish with an extra boost of B12 (if you use Red Star’s or Bragg’s vegetarian support formula).

pina colada banana ice cream

  • Banana Ice Cream (instead of dairy ice cream) – This is such a decadent “treat” made from ripened, frozen bananas! So easy to make and can be customized to satisfy your favorite ice cream flavor craving.  My fourth post in this series will feature a video/tutorial of me making banana ice cream.
  • Cashew Cream (instead of heavy cream) – Raw cashews blended with water can turn into “cream” and can be flavored for dips or used in soups; it can also turn into a nice thick “creamy” cheese.
  • Coconut Milk (instead of whipping cream) – Coconut milk blended on high speed will turn into rich “whipped coconut cream“.  I use Native Forest (BPA free can lining) or make my own with unsweetened shredded coconut.

There are many other dairy substitutes such as Earth Balance (margarine) and Tofutti (cream cheese and sour cream).  I have used both of these with great results, but they are not ingredients I turn to regularly.

A popular dairy-full dish (especially with the kids) we make occasionally as dairy-free:

decadent dairy-free mac-o, geez (aka mac n cheese – only better)

  • Mac-O, Geez! (instead of mac n cheese) – this recipe by Dreena Burton is absolutely decadent.  It’s made with a blended cashew sauce (no non-dairy cheese).  If it were up to the kids they’d eat it everyday, but it’s still just a treat for us.

A tip on cream sauces.  I realized recently while making a dairy-free fettucine Alfredo (from this beautiful online magazine my husband introduced me to called Chickpea) that dairy is traditionally used in sauces as a fat, providing texture and acting as the carrier base, but not necessarily for flavor.  So, when you’re in the mood for a cream sauce, don’t be fooled into thinking that you need heavy cream to give you the rich sauce you are looking for.  Just blend cashews, or any other creamy nuts, with some water and flavorings such as lemon juice, garlic, nutritional yeast, salt, etc. and you’ll have a most delightful sauce.

Finally, I would like to talk about the psychological aspect of going dairy-free.  This transition may be hard for some people because dairy is addictive, and it is also everywhere you turn.  It will take some diligence on your part to read labels and ask at restaurants and friend’s houses.  But, it’s OK.  It’s important to view this change in your life as honoring the one body that you have…seeking a higher quality of life each and every day.

Also, every person’s journey is different.  I felt better after one week of being completely dairy-free.  You may feel better after one day or one month.  I remember using up the last of my greek yogurt in a muffin recipe after about a week of being dairy-free.  Within minutes I could feel the back of my throat change and that is when I knew what I was dealing with and the longterm change I needed to commit to.

I am committed to staying dairy-free, in fact I have to pinch myself to prove that I’m not dreaming now that I am breathing so freely and clearly.  I am here for you at any step in the process if you have questions, or might be up against some stumbling blocks.  I hope this post will help you see that giving up dairy is not only possible, but it’s a truly wonderful way to live.

If you’ve read this and feel going dairy-free is a step in the right direction for you, won’t you take my hand? Like I said, it won’t hurt.  I promise.

Come back next week for my third post containing information I’ve gleaned from a multitude of experts and associated links to either web sites or books I would recommend on the topic.  Plus, I will be featuring some stories from dairy-free friends!

Resources:

There are so many amazing dairy-free recipe blogs and books available to us.  Once you enter the kingdom of dairy-free you will be astonished at all the options at your fingertips!

Here are some of my favorite resources.

Web sites and blogs:

  • Go Dairy Free
  • Fat Free Vegan
  • Happy Healthy Life
  • Almond milk tutorials – written and video
  • Cashew Cheese or anything on Choosing Raw
  • kidoing! (all the recipes on my site are dairy-free)

Books:

  • Any vegan cookbook (even if you’re not vegan you’ll find some unbelievable recipes…who better to learn from to cook without dairy than from vegans?!).  Authors I love include Dreena Burton, Isa Chandra Moskowitz, Robin Robertson, Lorna Sass, Nava Atlas – all are tried and true in our house.
  • The Ultimate Uncheese Cookbook by Joanne Stepaniak
  • More Great Good Dairy Free Desserts by Fran Costigan
  • Complete Idiot’s Guide to Dairy Free Eating
  • The Vegan Scoop (dairy-free ice cream) by Wheeler del Toro
  • Vice Cream (dairy-free ice cream) by Jeff Rogers
  • Eat to Live and Disease Proof Your Child by Dr. Joel Fuhrman (I think Disease Proof Your Child should come standard at the hospital or wherever you deliver your babies.)
  • Engine 2 Diet by Rip Esselstyn

(*Just a reminder that I am writing these posts from my personal experience.  I am not a doctor, nor a nutritionist and you may wish to consult one before changing your diet.)

Back In the Kitchen and On Fire (in a good way!) with a 5-Minute Ice Cream Recipe

11 Saturday Jun 2011

Posted by jenniferkidoing in Blog

≈ 3 Comments

Tags

berkshires, catskills, cucumber avocado boats, dreena burton, eat drink and be vegan, eden cafe, ezekiel, karma road, kristen's raw, lion's den, mass moca, pina colada ice cream, santarella, spicoli burgers

We are back from our week-long adventure in the Berkshires and the Catskills.  We had a wonderful time (thanks to Marc who planned the whole trip) exploring (read:  natural bridge) and relaxing (read:  napping)  and being inspired (read:  Mass MoCA) as a family.  Enough with the laundry, the vacuuming, cleaning, and work…! We really needed this.

One of the places we stayed at was the beautiful, storybook property of Santarella, Tyringham, MA’s gingerbread house.

We actually slept in what used to be the sculpture studio, now used as the “honeymoon suite”.  If you’ve got a chance to visit the property or are looking for a romantic getaway, check this place out.

Today, I am happily back in my kitchen, though, and I am ON FIRE! Perhaps it was because I ate more mediocre meals on the trip than yummy ones.  Although, there were some meals well worthy of note like the field greens, fig, almond and orange salad at The Lion’s Den in Stockbridge, MA and the veggie burger at Karma Road in New Paltz, NY.

It started with these cucumber avocado boats, an idea that I got from Kristen Suzanne of Kristen’s Raw.  There is something really special about the salty-lime combo of the mashed avocado on top of the cucumber.  Try them.  What a great five minute snack for the kiddos!

Then, I spent some more time breaking in my Kuhn Rikon pressure cooker – a new purchase I’d been eyeing up for a long time, recommended by Renee of FIMBY.  Check out Renee’s recent post about her favorite kitchen tools.  I think we are kitchen soul sisters.

Back to the pressure cooker…I made chick peas in 10 minutes (soaked overnight).  No longer will I cook my beans for a whole day in the slow cooker.  Then, I made short grain brown rice in 20 minutes.  Talk about a great way to save energy and reduce the heat from cooking in this hot weather.

For dinner tonight, we had the most awesome rockin’ Spicoli Burgers (red peppers, onions, brown rice, hemp seeds) from Dreena Burton’s Eat Drink and Be Vegan.  Wow.  I used those luscious chick peas to make Dreena’s Roasted Red Pepper Hummus (also from Eat Drink and Be Vegan) to put on the burger, which was topped off by an Ezekiel sprouted grain burger bun (I discovered this bun at Eden Cafe in Scranton, PA on the way home).  Yowza.

This burger is worth two pictures.

Before the burger is topped – look at that creamy hummus!

And…topped with bun.

As a sweet ending, I offer you a creation all mine:  pina colada ice cream.  As we ate this ice cream tonight, Donnie Iris’ Ah Leah played in the background (doesn’t everyone need a little 80’s rock to end the day?).

And now – a recipe for you, my friends, so you can forget about the sing-song Mister Softee and Blue Bunny trucks because there really is no comparison.

Pina Colada “Ice Cream” (serves 4)

  • 1/4 cup Raw Cashews
  • 1/4 cup Coconut Milk
  • 2 cups Frozen Pineapple
  • 2 cups Frozen Mango
  • Mint leaves (optional, for garnish)

Add all the ingredients to a blender or food processor.  Blend or process until rich and creamy.  Add a mint leaf or two to the top and voila! (The mint is optional, but it’s so delicious with the sweet ice cream.)

Stocking Your Kitchen For Smoothies

25 Friday Mar 2011

Posted by jenniferkidoing in Blog

≈ 2 Comments

Tags

dreena burton, fruits, green smoothie girl, green smoothies, raw family, smoothie, stocking up kitchen, sweeteners, vegetables

I’ve been getting a lot of questions about smoothie making, so I thought I would talk about stocking your kitchen to make smoothies.  I’ll also list some great smoothie resources at the bottom of the post.

Getting Kids Doing! Tip:  My kids love to choose the kind of smoothie we have and what goes in it.  I let them select ingredients (within reason) and everyone happily enjoys their smoothies.

Just remember…the combinations are endless, so have fun!

Fruit

In season, local fruit is always best, but frozen fruit works really well.  You can cut and freeze your fresh fruit.  I prefer using frozen fruit over ice cubes because it makes the smoothie creamier and doesn’t water it down.

  • Apples
  • Apricots
  • Avocado
  • Bananas*
  • Berries (strawberry*, blackberry, raspberry*, blueberry*, etc.)
  • Cherries (pitted)
  • Kiwi
  • Lemons
  • Limes
  • Mangos*
  • Melon (watermelon, honeydew, canteloupe, etc.)
  • Nectarines
  • Oranges
  • Peaches*
  • Pears
  • Pineapple*

*I always keep my freezer stocked with these frozen fruits.

Vegetables

  • Broccoli (raw or steamed; freezes well)
  • Carrots
  • Cauliflower (raw or steamed; freezes well)
  • Cucumber
  • Leafy Greens (lettuce, kale, spinach, collards, chard, dandelion greens, beet greens)*
  • Pumpkin (cooked)
  • Sprouts
  • Squash (cooked)
  • Sweet Potatoes (cooked)
  • Watercress

*Leafy green season has started or is just about to start (depending on where you live).  If you end up with too many from your CSA or just want to stock up, blanche the greens, pat dry and freeze them!

Herbs

  • Basil
  • Cilantro
  • Mint
  • Parsley

Liquids

  • Almond milk
  • Brazil nut milk
  • Coconut milk
  • Coconut water
  • Hazelnut milk
  • Hemp milk
  • Herbal tea
  • Kefir
  • Oat milk
  • Pure fruit juice (also acts as sweetener)
  • Rice milk
  • Soy milk
  • Yogurt

Nut/Seed Butters

  • Almond
  • Brazil
  • Cashew
  • Hazelnut
  • Peanut
  • Sunflower

Sweeteners

  • Dates or date syrup
  • Honey
  • Maple syrup
  • Stevia

Extras

  • Aloe vera juice
  • Cacao nibs
  • Cacao powder
  • Carob powder
  • Chia seeds
  • Flax meal, oil
  • Hemp seeds, powder, oil
  • Maca
  • Sea salt
  • Spirulina
  • Vanilla extract

Here are three of my favorite resources on how to make green smoothies with lots of recipes:

Dreena Burton’s How to Make a Green Smoothie

Raw Family Green Smoothies

Green Smoothie Girl

What is your favorite smoothie combination? What else do you want to know about making smoothies?

Sweet Potatoes Are My Candy of Choice

30 Sunday Jan 2011

Posted by jenniferkidoing in Blog

≈ Leave a comment

Tags

coconut milk, dreena burton, sweet potatoes, vive le vegan

Sweet potatoes, one of the 18 “Feel Good” foods on the kidoing! Immunity Poster, are such an indulgent root vegetable.  They are sweet and creamy and can be used in a myriad of recipes.

My favorite way of preparing them is baking them, although I do roast them often.  In our house, we eat sweet potatoes a couple times a week.

Sweet potatoes are such an easy and likable food to incorporate into your family’s diet.  They do take a long time to cook, but here’s how I do it, while still keeping up with our busy household schedule.

I always have sweet potatoes on hand (they keep for months in a dark dry place).  It takes a little bit of planning, since they take about an hour to bake (depending on size, cook time takes between 45 minutes and 75 minutes).

Here’s how quickly you can prepare them.  It takes me just 2-3 minutes of prep time and if you bake a few at a time they will last several days in the fridge.

1.  Wash, poke (to let steam escape), and wrap them in parchment lined aluminum foil

2.  Bake at 400 degrees (check at 45 minutes, then every 10 minutes after until done – don’t worry if you are busy and overcook them, they will just be sweeter!)

We bake our sweet potatoes at various times throughout the day…as soon as we wake up in the morning, while my toddler is napping, while I’m prepping dinner (to be eaten another time), while I’m catching up on stuff after the kids go to bed.  I love to use my small toaster/broiler as it uses less energy and has a convenient timer function/bell.

Getting Kids Doing! Tip:  My five year old can wash, dry, poke and roll the potatoes in the foil (I help her with tearing the parchment and foil).  If they are old enough to use a toaster, voila, with a little supervision they can be in charge of baking the potatoes.

Now, on to the yummy part – how I use my sweet potatoes! Sweet potatoes are full of beta carotene.  I do think it’s important to point out that, when possible, we include some sort of fat in our sweet potato recipes since fat is needed to enjoy the full benefits of beta carotene.

1.  Whipped Sweet Potatoes – Super quick/easy in blender or food processor…just add sweet potatoes, a little coconut milk and a pinch of salt.

2.  Sweet Potato Bean Dip – There is a delicious recipe in Dreena Burton’s Vive Le Vegan book called “Cannellini Bean Yam Hummus”.  I took it to my daughter’s kindergarten class for snack and they ate it all! (Yes, this was a group of 18 5-6 year olds that ate sweet potatoes and beans in a dip flavored with fresh raw garlic.)

3.  Sweet Potato Smoothie – Add one frozen banana, coconut milk, a sprinkle of pumpkin pie seasoning, a pinch of salt, some ice and blend away!  Add a tablespoon of hemp seeds for protein.

4.  Sweet Potato Pie – Pick your favorite recipe! I sweeten with maple syrup instead of white or brown sugar.

5.  Sweet Potato Soup – Add sweet potato to your blender or food processor with some vegetable stock, a little coconut milk, some cooked oatmeal (leftover from breakfast), a pinch of cinnamon, a dash of vanilla and a pinch of salt.  Blend/process.  If you have a high speed blender, keep the motor running on high for five minutes and there’s your soup.  If you don’t, blend it all up and warm it on the stove.

6.  Sweet Potato Quesadillas – with black beans and caramelized onions (and some cheese if you want) – ’nuff said…DELISH!

7.  Sweet Potato Chips – I peel, slice thin chips (using my Kyocera slicer, which I love), sprinkle a little sea salt and dehydrate for about five hours for a raw treat.  You can also bake in the oven at a low temperature, but they won’t be considered “raw” if baked over 105 degrees.

What’s your favorite way to eat sweet potatoes?

Enjoy!

Jennifer

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