Wednesday, August 19, 2009

Make Your Own Baby food

Making your own baby food doesn't only make sense because it's healthier and fresher but it saves you cash as well! Who really knows how long ago that food was grown or how long it has been in those jars? Who had a hand in preparing what you are about to feed your CHILD?! It's so simple to make and there are a number of sites on the internet to suggest to you ingredients to include to add protein when the baby gets to the "time to add meat to their diet" stage. (lentils, nutritional yeast, brown rice, tofu etc etc.) It's really not rocket science.
We've always been an "on-the-go" family. My children on occasion ate jarred, usually organic baby food but I never felt good about it. It was for convenience sake. Then I learned the trick of FREEZING it into ice cube trays and creating individual portions for easy transport.
The basics of making your own baby food is to steam the veggies until they are soft enough to mash or puree, add protein if they are at "that stage" and give them lots of variety. My kids always loved carrots & squash combined, or blueberries & apples combined. Be creative and open your child up to a whole world of new and wonderful foods!

Sunday, July 26, 2009

I Have The Vegetarian Gene

For some people being Vegetarian is a choice. It is an effort to go without meat and they are using will power to refrain from falling back into their old habits. It's similar to how I struggle when I'm trying to lose a few pounds. I have all good intentions and can sometimes go months and months of "being good" about it.... and then I fall off the wagon. People want to go meatless but have a hard time doing so. To those people I say "thank you for your efforts. You are making the world a better place just by trying."

For myself along with many others, being Vegetarian is not a choice. It's who we are. I am a blue eyed girl with white skin and brown hair but did not choose to look like this. I was born this way. I was born Vegetarian. So was my sister. I believe it's genetic. We are who we are. My mother never forced us to eat meat as children but she did offer it to us in our younger years. She has never been a much of a meat eater herself but always made my father his" manly meat meals." She does chicken and fish but even that is something she is very picky about. I could NOT be coaxed into eating meat poultry or fish. You could offer me all the world has to offer and I could not train myself to be a meat eater. It would be like trying to train someone who is gay to be attracted to the opposite sex. That would make no sense. I remember being in grade one and feeling nauseous by the smell of bologna sandwiches. Everyone brown-bagged it back then and no one used ice packs. The result was a class room filled with the smell of warm meat and it made me physically ill. I also had trouble on hot dog days. The smell would make me vomit and so I was a go-home-for-lunch sort of kid.

I have a meat loving husband and when he cooks bacon I can't be home. I barf every time he cooks it and I get very emotional about it. The same goes for ribs, lamb etc. I can't handle it. I am fortunate that he understand and respects who I am and will usually wait until I am out to cook. Alternatively we eat out often so he gets his meat-fix in restaurants, making it less of an issue at home. He is usually content eating vegetarian at home.

It is difficult to explain to someone who has been a meat eater their entire life why I am vegetarian. I'm often questioned about raising my children vegetarian as if I'm committing a crime. QUICK, CALL CHILD SERVICES! SHE IS FEEDING THEM A VEGETARIAN DIET!! AND HAS BEEN DOING SO SINCE BIRTH! SINCE BIRTH! LOCK HER UP! SHE'S CRAZY! Truth is, my oldest is exactly like me. I can tell already he has "the vegetarian gene." He gags at the sight and smell of meat, he doesn't like anything gummy or gelatin-like and is hesitant about what he is being asked to eat and wants to know what is in it first. He loves salad, soy and asks if he can just eat extra healthy food instead of taking his multi vitamin. His body accepts him being vegetarian because he is bigger and taller than any of the kids his age. He always has been. And I mean taller by far. My youngest on the other hand may just be like his Daddy. He is curious about meat and asks a lot of questions. He is disturbed by some of the truths around eating meat so I'm not sure which way he is going to go in the future. I need to be honest with myself and recognize he just may not carry the vegetarian gene. I can educate him however and always hope that he continues to be vegetarian by choice. My in-laws didn't understand it when I first met them over 16 years ago. I'm still not sure they understand it but they are tolerant about it and accommodate it. My grandmother-in-law however has to challenge it every time we have a meal together. It is very exhausting and draining having the same conversation time after time. I can't expect her to understand it. She lived in a generation where that wouldn't be acceptable. My mum has often spoken of her aunt who used to host family gatherings in Scotland. She would put out big dinners in the dining room then hide in the kitchen to eat her plate of vegetables! That generation was raised to eat what was on their plate regardless of what was being served. They were meat and potatoes people through and through and so she was an outcast. Vegetarianism is by choice for some but it's hereditary for others. I was born vegetarian.

Friday, July 24, 2009

Veggie Kabobs

Choose all your favourite veggies. I use mushrooms, green zuchini, yellow zuchini squash, red, yellow, orange & green sweet peppers, grape or cherry tomatoes, sweet onion etc etc. Cut them, with the exception of the mushrooms which you want to leave whole, into bite size pieces. (but not too small-you want them the be big enough that they won't break off the skewer. Also, if you like tofu, cut a block up into large cubes and mix in with the veggies.

I marinate the veggies in a peanut satay sauce (I use a store bought marinade) a few tablespoons of vegetable oil and salt & pepper to taste. Toss with the veggies and tofu let them sit in a covered bowl in the fridge for about an hour. I soak the bamboo skewers in water prior to arranging the veggies on them in whichever order is most appealing to the eye. Lay them on a cookie sheet and brush with the marinade before putting on the BBQ. They don't take long on the grill. Watch for the edges getting charred.... there is nothing worse then blackened veggies! Serve with rice.

Saturday, July 11, 2009

Hot Bowtie Pasta

500g box of farfalle pasta (bowtie)
2 Tbsp veg oil
1 cup thickly sliced white mushrooms or small button mushrooms whole
1 green chile sliced thin (don't discard the seeds)
2 cups bruschetta
1/2 cup snow peas (optional)
salt & pepper to taste

Boil the pasta according the the package directions and drain.
In 2 tbsp of veg oil, sautee the mushrooms. Stir in the snow peas and sautee until plump and crisp.
Add in green chilies and bruschetta and sautee for just a minute or two before adding in the pasta.
Mix well, add salt & pepper and serve.

Thursday, July 9, 2009

Thats Why We Don't Eat Animals- by Ruby Roth

I just finished reading the story "That's Why We Don't Eat Animals" by Ruby Roth to my vegetarian-since-birth children and it explained what factory-farms are in a very direct and clear way. It was sent to us by my sister and I'm certain it will be a story my kids will want to hear again and again as the questions were flowing!

Wednesday, July 8, 2009

Fur Coat Lady

My seven year old vegetarian-since-birth son just saw a lady on TV with a fur coat on and said "Look at her wearing a fur coat! I just want to pick up a rock and throw it at her!"

omigosh, PETA would be proud! (and my sister will be as well!)

Thursday, July 2, 2009

Shepherd'sPie

    4 medium potatoes
    2 Tbsp margarine
    1/4 cup milk
    Salt & Pepper
    1 meduim onion finely chopped & sauted
    2 Tbsp vegetable oil
    1 pkg ground-beef style soy
    1 1/4 cups of prepared vegetarian gravy (either a powdered mix prepared or canned mushroom gravy)
    I cup of frozen mixed vegetables (peas, carrots, corn)

    Boil the potatoes for 20 minutes or until mashable. In a medium bowl, mix the cooked onions, ground beef-style soy, mushroom gravy, frozen vegetables, and salt & pepper. Pour into an oven proof casserole dish. Top the soy mixture with the potatoes, spreading to the edges.

    Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the mixture bubbles around the edges.


Makes approximately 6-8 servings