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Vegan Crepes 3 ways November 27, 2012

 

 

I prefer crepes to pancakes any day. Part of the reason is the versatility of crepes. They are a wonderful vessel for your favorite sweet or savory filling. My grandmother’s German Pancake (crepe) recipe includes loads of eggs and a pinch of sugar with lemon zest. I was intrigued to see what vegan crepes would uses instead of eggs. The bisquick version is an easy substitute but I bet the other two listed here are worth the extra work.

Good luck and good crepes!

 

Crepes that require chilled batter

from  Allrecipes.com

 Ingredients

½ cup soy milk

½ cup water

¼ cup melted soy margarine

1 Tbs sugar

2 Tbs maple syrup

1 cup flour

¼ tsp. salt

 

1.Mix soy milk, water and margarine, sugar, syrup, flour and salt. Cover and chill for two hours.

2. Grease crepe size pan, heat the skillet on med low. Pour 3 Tablespoons batter in the skillet. Swirl the batter to cover the skillet cook until brown and flip.

 

 

 Easy Crepes

from Cheekykitchen.com

 Ingredients

1 cup Bisquick
1 1/2-2 cups Silk soymilk (the refrigerated sort, not the one that sits on the shelf)
nonstick cooking spray or vegan margarine

Begin preheating a nonstick skillet over low heat (I turned mine stove to between a 3 and a 4 on the heat dial). Blend the Bisquick and soy milk until smooth. The consistency should be runny.

Grease your skillet pour enough batter to swirl and fill the bottom of the pan with a thin layer. Allow to cook until the top is set and bottom is browned. Flip and cook for another minute, until slightly browned.

 

 

Vegan Dad Crepes – Good Cook

From http://vegandad.blogspot.com

 

INGREDIENTS
Makes about 12 crepes if you don’t screw up
– 1 cup all purpose flour (or whole wheat pastry flour)
– 2 tbsp sugar (optional)
– 1/4 tsp salt
– 1 cup soy milk
– 1/3 cup water
– 3/4 cup firm silken tofu (or 3tbsp ground flax seed)
– 2 tbsp canola oil

 

  1. Place dry ingredients in the food processor for 30 seconds. Add the wet ingredients and process until smooth.
  2. Vegan dad recommends cooking on low for longer than traditional crepes. Cook 40 seconds or so and then flip for another 20 seconds or so.

 

Filling ideas

*Jam inside berries on top

*Ricotta with a little sugar, berries on top

*Vegan Dad Ginger Pear – melt vegan margarine in a pan add diced pears and cook for 4 minutes, add some sugar and a pinch of cinnamon, ginger, and nutmeg. Filling goes inside – top with vegan crème.

 

 

Crispy Chick-Peas: Yummy Vegan Snack November 15, 2012

                             


I made a version of these Crispy Chick Peas from the blog Modern Parents Messy Kids and they were great on salads or by the handful. This would be a great alternative to chips and crackers to set out for guests over the holidays!

If you like sharing recipes as much as we do,  join us on Facebook for our Vegan recipe contest. We’re building a whole library of great vegan recipes for the whole family, but especially for little ones. If your recipe gets the most likes then you will win YumTum baby/toddler food or 20% off your next online purchase. ENTER TO WIN TODAY

4 cups of cooked or canned chic peas

2 Tablespoons of olive oil

Seasoning

Preheat the oven to 375. Rinse canned beans, towel dry canned or cooked chic peas. Spread them on parchment paper and roast for 45-60 minutes. Toss hot chic peas with olive oil and seasonings. Will keep in an airtight container for 4 days.

Seasoning ideas:

  1. Sesame Soy- 1 teaspoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon sea salt, 1 tablespoon sesame seeds
  2. Maple Cinnamon- 1 teaspoon cinnamon, a pinch nutmeg, 1/4 teaspoon sea salt, 2 tablespoons maple syrup (you can throw these back in the oven for 10-15 minutes to carmelize if you like)
  3. Garlic Parmesan- 1/4 cup vegan parmesan cheese, 1 teaspoon garlic powder or 2 cloves fresh minced garlic, 1/4 teaspoon fresh cracked pepper, 1/2 teaspoon sea salt
  4. Smoky Spice Blend- 1/2 teaspoon ancho chile powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon fresh cracked pepper, 1/2 teaspoon sea salt, pinch cayenne (optional)

http://www.modernparentsmessykids.com

 

Thrush: Part 5 of the series August 3, 2012

Have you ever found little patches of something that resembles cottage cheese in your baby or toddler’s mouth? If you have,  you know the feeling of your heart sinking when you see it.  Whether it be the first time or time and time again it can be a bit devastating to your world. It is harder than hard to get rid of and if you are lucky and your breastfeeding you get it too. So you both are fighting the losing battle and  just keep passing it back and forth. This is what is called thrush or candida albicans.  This is the last part to our series and it is one I have been dancing with for a long time. There are lots of very informative articles online and I’m adding some links in this post. But instead of me rewriting the same article I’m going to talk about my run in and also things I did that worked that I didn’t see in these articles.

Thrush is something none of us probably heard of before we became parents and now if you have been introduced you may never forget it.  When Vivienne first had it she was about 10-11 months old. The doctor gave us both Nystatin. At that time I had never heard of thrush and was blindsided in a way. That always seems to happen at the doctor’s office with me. It is like I walk in there leaving my tongue and brain out in the waiting room. So what did I do? I ran to the pharmacy and picked up the antibiotic. It was Vivienne’s first time with antibiotics, and wasn’t really all that fun.  After some online research I discovered that sometimes thrush will feed of Nystatin since it contains so much sugar. It seemed counterproductive and I was on a mission to and try other remedies until it went away.

At about 18 months it came back with a vengeance. (the vengeance part is because we battled off and on for 8-9 months). Thankfully her mouth never looked like some of the pictures you see on the internet.  Just a few small patches. They seem to come when she was fighting a cold or some imbalance in her  immune system.  A friend told me about grapefruit seed extract. Some health food stores won’t sell it but many do. There are some risks but the benefits seemed to outway the concerns.  In fact so much I don’t even remember the risks and I usually remember that sort of thing.  I took an empty artichoke glass jar, put a little water in it and then something like 10 drops of grapefruit seed extract. You always want to dilute it. I was so lucky that she liked the taste of it and she would dip her tooth brush into it and then suck on it. It was amazing! I would then dip her pacifier in it. We would do that a 3-4 times a day and it would clear right up. The trick is to do it for at least two weeks after the symptoms clear up.

The other thing I did was give her one Floragen  probiotic a day and also have her lots of organic plain yogurt. I would sprinkle the probiotic into her yogurt and she would eat it right up. I also laid off any fruit juice since yeast feeds off sugar. It seemed when she had patches of thrush she would lose her appetite and not each much. In fact that was usually what triggered me to look into her mouth.

I also had it. But honestly I think only about one week or so was it painful to nurse. There are so many things going on with toddlers I was never 100% sure the pain was my thrush.  For example, like anyone with a soar in their mouth you chew and swallow differently. So she was latching on differently which could cause some discomfort.  Also we were nursing less so my milk supply wasn’t as abundant and that can sometime cause a little pain. But I made a little spray bottle of the grapefruit seed extract and would spray it on my nipples before and after nursing.  I also took Floragen, another probiotic called, Saccharomyces Boulafrii+mos,  I took grapefruit seed extract in the pill form, and tried to eat more plain yogurt (you only want the plain and not fruit flavored yogurts because of the sugar content. )

The solutions are time consuming and this is only a few of the things I read about. I’m sure actually washing your clothes in the hottest water possible, sterilizing pacifiers a few times a day, and walking around half naked so your boobs dry would have helped but really who has that sort of time and energy? You are also dealing with a cranky toddler with a sore mouth.

The other thing I did try when  I was at my wits end was the gentian violet. It is messy and Vivienne had a purple face for a few days. Everytime she nursed my purple nipples would refresh her stains.  I also heard that it can burn their little mouths if you do it too often. The time I did it she had more patches then normal and it helped for sure but I feel the grapefruit seed extract water mix is what drove it away.  I started filling a large bowl in the kitchen with water and the grapefruit seed extract and after I washed any sippy cup, spoon, fork, and pacifier I would just let it sit in there till I used it again. Boiling didn’t seem to kick it and who can boil things that many times a day?

Here are three links I found had lots of information:

http://www.askdrsears.com/topics/childhood-illnesses/thrush

http://www.breastfeedingonline.com/yeast.shtml

http://www.pedsforparents.com/articles/2922.shtml

 

That sums up our series on Nutritional Solutions to Common Baby Ailments. I hope you found some helpful information or at least felt less alone in the battles we face raising our babies.

-Jacy

 

 

 

 

Boosting Your Baby’s Immune System November 8, 2011

Filed under: MMmmM Food News — YumTum Delivers @ 9:32 pm
Tags: , , , , , , ,

The weather is changing, school has started up again and well, that means the kids come home with sniffles, coughs and a multitude of yuckiness. I’m lucky that my son isn’t exposed to many outside germ sources. Even though, he’s had a cold and croup in the last two weeks. I thought I’d write about foods to boost the immune system but instead guess what I found? Omega-3s are an important factor in strong immune systems. So, let’s see what that is about.

 

What are they and what do they do?

Omega-3s are fatty acids found in fish oil, flax seed and walnuts. YumTum adds flax seed meal and walnuts in our food because it is a great source of fiber. Plus omega-3s support healthy immune systems by producing anti-inflammatory agents in the body that reduce effects of migraine headaches, asthma and other conditions related to inflammation in the bones.

 

Fish oil capsules are available that have been tested for heavy metals and environmental toxins. I took Nordic Naturals while pregnant because I’d heard about the benefits of omega-3s for fetal brain development.

 

Flaxseed and walnuts are a great source of fiber for pregnant mothers and nursing babies. Once a child is eight months old they can have flaxseed as well. Ask your pediatrician when to introduce tree nuts to your baby. However, a Journal of Physiology study found that pregnant women that increased polyunsaturated fats like those from fish oil and walnuts, produced infants with healthier “guts” who were less likely to develop certain allergies.

 

Dr. Boudry of INRA research institute added that “Other studies have found that a diet containing fish or walnut oil during pregnancy may make your baby smarter — our research adds to this, suggesting such supplements also accelerate the development of a healthy immune system to ward off food allergies.”

 

Flaxseed is easy to add to baked goods, hot or cold cereal, or smoothies. It needs to be stored in an air tight container in the fridge or freezer because it can go rancid rather quickly.

 

In addition to the numerous tips to wash your hands and get lots of rest, you can now add get your omega-3s to the list!

 

What’s this Kale? October 6, 2011

Kale, you may have heard, is incredibly good for us, but it can be bitter and tough.  To be honest I was scared of kale.  When I first touched it at the grocery store it felt so tough and looked like something that was way too high maintenance to cook.  I was SO wrong.  Kale can be delicious, but knowing what variety to buy and easy ways to prepare it make all the difference.

Kale is a member of the Brassica family.  Other Brassica vegetables include  cabbage, collards, and Brussels sprouts.   Kale can be found in grocery stores year round but is in season from the middle of winter through the beginning of spring.  It has several varieties all of which vary in taste, texture, and color:  curly kale, ornamental kale, and dinosaur (Lacinato or Tuscan).

Curly kale usually has a deep green color with ruffled leaves and a fibrous stalk.  It has a lively pungent flavor with delicious bitter peppery qualities.

Ornamental kale leaves may either be green, white, or purple.  It is often referred to as salad savoy and its stalks grow together to form a loosely knit head. It has a more mellow flavor and tender texture.

Dinosaur kale is the common name for the variety known as Lacinato or Tuscan kale.  It has dark blue-green leaves that have an embossed texture.  It has a slightly sweeter and more delicate taste than curly kale.

When you are out to buy kale you want to make sure the stems are moist and the leaves are deeply colored.   The smaller the leaves the more tender and mild they will be.   Kale is also on the dirty dozen list, so this is one of those veggies that you want to splurge and buy organic.

Store kale in a plastic bag with all the air squeezed out. Do not wash the kale before storing. Wet leaves will progress the spoilage at a faster rate.  You can store it in the refrigerator for up to 5 days, however the longer you hang onto it, the more bitter the flavor becomes.

Kale has antioxidant and anti-inflammatory nutrients like vitamin C, beta-carotene, and manganese. It also provides us with 45 different recently discovered flavonoids.  Kale provides fiber, macronutrients (which the average U.S. adult is deficient in), and glucosinolates, which are cancer preventative nutrients.  It is one heck of a superfood!

Here are some tips for preparing kale from WH foods:

Rinse leaves under cold running water. Chop leaves into 1/2″ slices and the stems into 1/4″ lengths for quick and even cooking. (I personally remove the stalk and just use the leaves and have not been disappointed.)

To get the most health benefits let the Kale sit for 5 minutes or less before cooking. Sprinkling with lemon juice before letting them sit can further enhance its phytonutrient concentration.

What to do with kale? Here are some suggestions I have found on the internet.

•Braise chopped kale and apples. Before serving, sprinkle with balsamic vinegar and chopped walnuts

•Combine chopped kale, pine nuts, and feta cheese with whole grain pasta drizzled with olive oil.

•Kale chips: Ingredients

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

http://allrecipes.com/Recipe/baked-kale-chips/detail.aspx

Crostini with Kale and Parmesan

Ingredients

  • 1 baguette, sliced 1/2 inch thick on the diagonal
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 garlic cloves, minced
  • 2 pounds kale, preferably Tuscan, stems removed, leaves sliced into 1/4-inch-thick strips
  • 2 teaspoons fresh lemon juice
  • 1 small wedge Parmesan

Directions

  1. Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.
  2. In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
  3. Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.

http://www.marthastewart.com/316036/crostini-with-kale-and-parmesan?backto=true&backtourl=/photogallery/kale-recipes#slide_7

Kale Slaw with Peanut Dressing

Ingredients

  • 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
  • 1 yellow, orange, or red bell pepper
  • 2 carrots, thinly sliced crosswise
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1/4 cup salted peanuts
  • 2 tablespoons packed light-brown sugar
  • 1/2 teaspoon coarse salt
  • 1/4 cup salted peanuts

Directions

  1. Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl.
  2. Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth.
  3. Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.

http://www.marthastewart.com/315398/kale-slaw-with-peanut-dressing?backto=true&backtourl=/photogallery/kale-recipes#slide_9

Kale with Tomato, Garlic, and Thyme

Ingredients

  • 1 tablespoons plus two teaspoons extra-virgin olive oil
  • 2 cloves garlic
  • 2 cups cherry tomatoes
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 pound boiled, chopped kale leaves
  • Coarse salt and ground pepper

Directions

  1. In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

http://www.marthastewart.com/314297/kale-with-tomato-garlic-and-thyme?backto=true&backtourl=/photogallery/kale-recipes#slide_11

Acorn Squash Soup with Kale

Ingredients

  • 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
  • 1 medium onion, finely chopped
  • 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
  • 4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
  • Coarse salt and ground pepper

Directions

  1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
  2. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
  3. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

http://www.marthastewart.com/326547/acorn-squash-soup-with-kale?backto=true&backtourl=/photogallery/kale-recipes#slide_21

For more recipes go to:

http://www.marthastewart.com/photogallery/kale-recipes#slide_1

(There are 23 of them!)

•I personally love it in stir-fry with a butternut squash. I just put the chopped up kale leaves in a skillet with olive oil and garlic then add whatever other veggies I’m using and sauté until it is all tender.  For spice I use cumin, black pepper, tamari, and a dash of balsamic vinegar and serve over brown rice or quinoa.

Kale is about in season and now we all have some recipes we need to try!

I used this website for most of my information. http://whfoods.org/genpage.php?dbid=38&tname=foodspice

 

 

 

 

Summer time fruit dip July 24, 2011

Filed under: Baby snack and just dang good food — YumTum Delivers @ 7:54 pm
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Kids love their dips! Here are a few different ideas to serve with strawberries, apple slices, mango slices, grapes that are halved, and banana slices. You can use plain yogurt, greek style yogurt or silken tofu.

Mix plain yogurt with fresh organic pureed blueberries

(you can use any fruit such as raspberries, apricots, and blackberries to name  a few)

Plain yogurt with a touch of maple syrup for the sweet toothed

 

 

To Tap or Not To Tap Water July 15, 2011

Filed under: Random Baby Tips — YumTum Delivers @ 8:16 pm
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Vivienne had a well visit last week.  During the visit her doctor asked if she was drinking tap water.  She felt with Vivienne’s  teeth coming in it was a good time to make sure she had enough fluoride.   We do drink tap water that is ran through a Brita filter and she still prescribed her fluoride drops.  Getting to much fluoride can counteract with the calcium causing a negative effect.  Therefore I wasn’t to keen to jump on the fluoride drop train without a little research.  I emailed Brita, (they got back to me with/in 12 hours by the way) and said this “The ion exchange resin used in BRITA filters is not designed to remove negatively charged substances like fluoride.”  Another one of those times I am glad to not just take the ol docs word for something and dug a little deeper myself. One moral of this story is that you are still getting fluoride even if you use a Brita filter!

 

jacy

 

 
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