My son who is seven is very picky. The following are some tips that have worked for me, I hope they work for you.
* Prepare Your child. Talk to your child about Nutrition and the importance of developing a healthy body. Together, come up with a family plan, include a list of steps the family wants to take to transition to a more healthful diet. Post the list where everyone can see it.
* Think Positively. If your child sees you enjoying the changes, he will be more willing to join you.
* Involve your Child. Children of all ages can help plan with the menu planning, shopping and preparing meals, we normally do this on a Friday and we have game night after dinner.
* Introduce a wide Variety of Foods. Offer a variety of Vegetables, fruits, whole grains and legumes, Offer a few teaspoons at first, and gradually increase the amount once they ask for more.
* Experiment with old Favorites. Offer a new food with a familiar one.
* Offer the same food Prepared in Different ways.Offer them alone or one day have raw broccoli and the next time Cooked.
* DON'T GIVE UP. It will take about 10 times for our kids to want to try it without asking or begging to try it.
*Serve Vegetables and new Foods as appetizers: We have found this to be the best. We have little special plates for our appetizers and the kids think it's fancy. Consider having fruit for dessert instead of Ice cream.
*Don't make a big deal when your child rejects the food. Stay cool and reaffirm the boundaries you have stablish by insisting that they try to two bite rule.
*Give your child a choice. Give them a choice within boundries you stablish. Instead of asking what would you like for dinner tonight? Ask Would you like Chicken or Quesadillas?
*Do not Completely fordid Certain foods. Forbidden foods can quickly become the foods of greatest desire. At school for example, children are more likely to trade for food that are not allowed at home. Allow your child to choose a special food from time to time and let them eat it guilt free, this one is hard for me to allow but I have to allow it so that they make the right chooice when I am not around.
*Encourage children to bring home their leftovers. Looking at left over lunches is a great way to get information about your children's lunch preferences. Find out why certain foods have come back uneaten. Did your child not like it? Was she/he not hungry?
*Avoid Food Reward. Neither desert nor candy should be used as a punishment or enticement, rather you must establish and enforce the rules.
Thursday, March 3, 2011
Monday, February 28, 2011
Good Karma Organics
Good Karma Organics was born out of necessity. As a mother of two young children, I want to provide the very best for them. I found myself driving 40 minutes to my nearest Natural- Organic store. While there i sometimes notice how some of the produce was not as fresh as I would like it to be and mostly how costly it was. On the days I went to my nearest Natural-Organic store most of my day would be waisted. Then I did some research and found that by forming an organic buying club, I and other mothers like me, who want to provide their family with the freshest highest quality produce. could just do that, with out the long drive and the high cost of the produce. After much research and hard work, I started Good Karma Organics. We have a group in the Redland/Homestead area. Every other Friday we have a delish delivery of Amazing, Fresh, Organic produce delivered right to my home. After all the produce is packed everyones who has paid for their share comes and picks it up.
Good Karma Organics is committed to providing the Community with the highest quality, local organic produce, at below retail price. All the produce comes from Trusted, certified local organic farms.
Each member receives between 2o-35 LBS. of fresh certified organic Fruits and Vegetables. The items Vary according to season, But below you will find an example of a box we received this past Friday.
Half Share. Pink Lady Apples: Cara Cara Oranges (Blood Oranges) : 1 Lbs of Strawberries: Blue Berries; Green Cabbage; Broccoli: Tomatoes: Sweet Potatoes: Kobacha Squash: and Snap Peas.
My husband does most of the cooking in our home, so it's awesome to see him planning our meals around the vegetables we have in our box. For example tonight we had the Cabbage with Peppers, Shallots, lightly steamed, with Gage free chicken. It was delish, and the kids also had Cabbage, I love to see my kids eat healthy and also talk about the goodness this delicious vegetables dofor our body. I think we are the best example for our kids when it comes to eating, by them seen us eat in a healthy way, they follow.
If anyone is interested in Joining our Group please pass along the information.
goodkarmaorganics@gmail.com
305-322-4252
Sandra
Good Karma Organics is committed to providing the Community with the highest quality, local organic produce, at below retail price. All the produce comes from Trusted, certified local organic farms.
Each member receives between 2o-35 LBS. of fresh certified organic Fruits and Vegetables. The items Vary according to season, But below you will find an example of a box we received this past Friday.
Half Share. Pink Lady Apples: Cara Cara Oranges (Blood Oranges) : 1 Lbs of Strawberries: Blue Berries; Green Cabbage; Broccoli: Tomatoes: Sweet Potatoes: Kobacha Squash: and Snap Peas.
My husband does most of the cooking in our home, so it's awesome to see him planning our meals around the vegetables we have in our box. For example tonight we had the Cabbage with Peppers, Shallots, lightly steamed, with Gage free chicken. It was delish, and the kids also had Cabbage, I love to see my kids eat healthy and also talk about the goodness this delicious vegetables dofor our body. I think we are the best example for our kids when it comes to eating, by them seen us eat in a healthy way, they follow.
If anyone is interested in Joining our Group please pass along the information.
goodkarmaorganics@gmail.com
305-322-4252
Sandra
Tuesday, February 8, 2011
Co-Op
I am so happy to say I have started a Co-op in our neighborhood. So far we have had a few deliveries, due to the Holidays and what not. This week we will be working on our Valentines day Box. I am very excited since I do hope to donate some of the extras to our local soup kitchen in the area. most of you know my contact information for people you may think are interested in Joining our group.
Our deliveries are done twice a month on Friday. Pick up times are after 3:00 P.M. that is when the kids get out of school. Most of our members are moms from the school or friends from the surrounding Fire Dept. I hope we can grow into other areas, but for now I am happy to start here in Homestead/Redlands area.
Recipes are sent out via email, to help you make dinner or lunch. We include a wide variety of Certified Fruits and Veggies. We try to buy from our local Farmers and then we buy from all over the surrounding areas. By buying Local Organic we help our Environment and the local organic farmers. It's better for us, better for everyone.
The following is a list of what you may find your box. 30-35 lbs of Fruits and Veggies.
Apples (Gala, Pink lady, Fuji etc)
Blue Berries
Strawberries
Valencia Oranges
Green Beans
Broccoli
Baby Peeled Carrots
Green Leaf Lettuce
Shallots
spinach bunch
Tomatoes
should any one want more information I can be emailed at goodkarmaorganics@gmail.com
Our deliveries are done twice a month on Friday. Pick up times are after 3:00 P.M. that is when the kids get out of school. Most of our members are moms from the school or friends from the surrounding Fire Dept. I hope we can grow into other areas, but for now I am happy to start here in Homestead/Redlands area.
Recipes are sent out via email, to help you make dinner or lunch. We include a wide variety of Certified Fruits and Veggies. We try to buy from our local Farmers and then we buy from all over the surrounding areas. By buying Local Organic we help our Environment and the local organic farmers. It's better for us, better for everyone.
The following is a list of what you may find your box. 30-35 lbs of Fruits and Veggies.
Apples (Gala, Pink lady, Fuji etc)
Blue Berries
Strawberries
Valencia Oranges
Green Beans
Broccoli
Baby Peeled Carrots
Green Leaf Lettuce
Shallots
spinach bunch
Tomatoes
should any one want more information I can be emailed at goodkarmaorganics@gmail.com
Tuesday, September 14, 2010
Ayurvedic Healing Foods
By Miriam Kasin Hospodar
Lemons are both purifying and nourishing, and they stimulate digestion. For reducing toxins, drink unsweetened lemonade as many times during the day as desired.
Ghee (clarified butter) is among the best rejuvenating and longevity-promoting foods. It aids digestion and calms the nerves. Ghee's rate of absorption is high, making it an excellent medium for transporting the nutrients of other foods to the tissues.
Dates and Figs are prized as excellent sources of energy. They also help build tissues. Eat one or two every day.
Almonds are nourishing and life-supporting. Ayurveda recommends blanching and peeling almonds because their skins are slightly toxic. Eat several almonds daily to increase strength and energy.
Mung Beans are among the best legumes for their supreme digestibility and health-giving qualities. They are beneficial when people are sick or otherwise in need of very light food. Mung beans are particularly nourishing when mixed with rice or other grains.
Ginger is often referred to as "the universal medicine." It promotes good digestion and helps remove ama. Dried ground ginger is more concentrated in its flavor and its effects. To aid digestion, sprinkle a thin slice of fresh ginger with lemon juice and salt, and eat one-half hour before a meal.
Cumin Seeds serve as a digestive aid and ama-reducer for all doshas. To help remove toxins, start the day by drinking warm water mixed with a pinch of powdered cumin and ginger.
Lassi is a beverage prepared by mixing one part yogurt into two parts water. It is an excellent nutritive digestive aid, taken during or after a meal. You can flavor lassi either with raw sugar or honey and a little ground cardamom, or with toasted ground cumin seeds and salt.
Juicy, Seasonal Fruits are both highly nutritive and purifying. Juicy fruits should be completely ripe for maximum healing value.
Green, Leafy Vegetables are both nutritive and purifying. Their bitter flavor stimulates the liver, helps balance blood sugar, and aids skin conditions. Prepare with a little ghee or oil.
Cow's Milk is considered a vitalizer by Ayurveda and recommended for those emaciated after injury. Ayurveda recommends bringing milk to a full boil to remove the qualities that can cause excess mucus. To further reduce milk's clogging qualities, add a pinch of ginger and/or black pepper. Also, milk should be imbibed separately from foods with any taste other than sweet.
Water is universally beneficial for everyone, and assists virtually all healing. It promotes digestion and, when imbibed while hot, is particularly effective for removing ama.
Lemons are both purifying and nourishing, and they stimulate digestion. For reducing toxins, drink unsweetened lemonade as many times during the day as desired.
Ghee (clarified butter) is among the best rejuvenating and longevity-promoting foods. It aids digestion and calms the nerves. Ghee's rate of absorption is high, making it an excellent medium for transporting the nutrients of other foods to the tissues.
Dates and Figs are prized as excellent sources of energy. They also help build tissues. Eat one or two every day.
Almonds are nourishing and life-supporting. Ayurveda recommends blanching and peeling almonds because their skins are slightly toxic. Eat several almonds daily to increase strength and energy.
Mung Beans are among the best legumes for their supreme digestibility and health-giving qualities. They are beneficial when people are sick or otherwise in need of very light food. Mung beans are particularly nourishing when mixed with rice or other grains.
Ginger is often referred to as "the universal medicine." It promotes good digestion and helps remove ama. Dried ground ginger is more concentrated in its flavor and its effects. To aid digestion, sprinkle a thin slice of fresh ginger with lemon juice and salt, and eat one-half hour before a meal.
Cumin Seeds serve as a digestive aid and ama-reducer for all doshas. To help remove toxins, start the day by drinking warm water mixed with a pinch of powdered cumin and ginger.
Lassi is a beverage prepared by mixing one part yogurt into two parts water. It is an excellent nutritive digestive aid, taken during or after a meal. You can flavor lassi either with raw sugar or honey and a little ground cardamom, or with toasted ground cumin seeds and salt.
Juicy, Seasonal Fruits are both highly nutritive and purifying. Juicy fruits should be completely ripe for maximum healing value.
Green, Leafy Vegetables are both nutritive and purifying. Their bitter flavor stimulates the liver, helps balance blood sugar, and aids skin conditions. Prepare with a little ghee or oil.
Cow's Milk is considered a vitalizer by Ayurveda and recommended for those emaciated after injury. Ayurveda recommends bringing milk to a full boil to remove the qualities that can cause excess mucus. To further reduce milk's clogging qualities, add a pinch of ginger and/or black pepper. Also, milk should be imbibed separately from foods with any taste other than sweet.
Water is universally beneficial for everyone, and assists virtually all healing. It promotes digestion and, when imbibed while hot, is particularly effective for removing ama.
Think Outside The Box
Fruits and Vegetables: Thinking out of the Box
Start thinking about making different choices from some of the "ordinary" fruits and vegetbles we typically eat. Enjoy!
The five best fruits and vegetables to eat:
1. Sweet potatoes instead of carrots
2. Papaya instead of oranges
3. Raspberries instead of strawberries
4. Watercress instead of mustard
5. Kale instead of spinachWhy switch?•
Sweet potatoes have nearly twice as much beta-carotene as carrots.
Papaya has 15 times more beta-cryptoxanthin than oranges.
Raspberries have three times more ellagic acid than strawberries.
One cup of watercress contains as much isothiocyanate as four teaspoonfuls of mustard.
Kale has three times more lutein/zeaxanthin than spinach
Start thinking about making different choices from some of the "ordinary" fruits and vegetbles we typically eat. Enjoy!
The five best fruits and vegetables to eat:
1. Sweet potatoes instead of carrots
2. Papaya instead of oranges
3. Raspberries instead of strawberries
4. Watercress instead of mustard
5. Kale instead of spinachWhy switch?•
Sweet potatoes have nearly twice as much beta-carotene as carrots.
Papaya has 15 times more beta-cryptoxanthin than oranges.
Raspberries have three times more ellagic acid than strawberries.
One cup of watercress contains as much isothiocyanate as four teaspoonfuls of mustard.
Kale has three times more lutein/zeaxanthin than spinach
Friday, August 27, 2010
10 Reasons To Learn Sustainable Home cooking
1. It's Economical: When you cook yourself, you are saving money,
So, when you cook, you are saving money, and when you cook sustaibly, you're taking those savings to the next level. You're using Locally raised and produced food so you're not footing the bill for transporting Ingredients across the country or around the globe. You learn to "use the whole thing". The bones from tonight's chicken and trimmings from fresh Vegetables can be transformed into a rich stock, the perfect starting point for a pot of delicious and nutritious homemade soup. If you compost and do any gardening some of your dinner waste can be repurposed as free Fertilizer.
2.
It’s safer. T hink about what you DON’T want to find in tonight's dinner- sickening Bacteria, toxic pesticides. When you cook, you have more control over what goes into your body. By buying Organic sustainably raised or minimally treated meat, dairy and produce, you can dramatically reduce your consumption of food contaminated by Chemical Fertilizers, hormones or antibiotics. Once you're in the kitchen, chances are you won't choose a recipe calling for artificial color, artificial flavor, or preservatives.
3. It's Healthier: You have control over the nutritional value of the foods you prepare. Locally grown nutricional value of the foods you prepare. Locally grown food is fresher by definition, which also means it's more nutritious. Cooking methods also count. For Example, Roasting a vegetable preserve vitamins that are wasted by Boiling it: also by not peeling some fruits and vegetables it provides additional vitamins. Watching your salt or sugar intake? Keeping an eye on fats or Carbs? You're in control of all these when you cook.
4. It taste better. We're losing our palates to our industrialized food system. Not so long ago, herbs and spices and sugar were used to enhance the flavor in our food. But in recent decades our taste buds have been corrupted through the use of cheap chemicals and corn syrup to fill that role. We've forgotten how wonderfully delicious fresh food tastes as we've become acclimated to food that's polluted with preservatives. The more you cook the more you'll learn that sustainable, local ingredients just taste better. Let the food do some of the work for you. Take back your palate so you can take back your plate.
5. It taste like you want it to. When you're doing your own cooking, you can customize the flavor to suit your own or your family's preferences. Want some more spice in your cooking? Want a new spin on your spinach salad? The world is your oyster! Once you get the hang of it, experimentation is the name of the game. And as you learn to cook sustainably, you'll begin to find the intersection of which tastes you like and that of your family. Also which foods are healhty for you.
6. It's satisfying, You'll discover that you get the same sense of satisfaction from learning to cook sustainably that many people get from working out You'll feel confident that by preparing healthy meals with local ingredients, you're doing something good for yourself and your family.
7. It will make reducing your meat consumption much easier. Lots of people are pleding to cut out meant one day a week for their own Health and for the health of the planet. At www.meatlessmonday.com you'll learn that going meatless once a week reduces your risk of cancer, heart disease, diabetes and obesity. It also reduces your carbon footprint and saves precious resources like fresh water and fossil fuel. But if it's a challenge to find appeling vegetarin choices at a restaurant or your supermarket, learning to cook is the answer! Before you know it, you'll be cooking your own special signature meatless dish whether it's a twist on an old standby or a tasty recipe that started out meat meat-free.
8. If the good Food movement is to succeed, it will be through our children. Invite them to participate in cooking. Kids love to "play" in the kitchen and there are dozends of ways they can be involved- From reading a recipe to washing produce to mixing ingredients to decorating cookies. Take kids shopping at Farmers' markets so they can see where those ingredients come from or buy from a co-op so they can see where those ingredients come from that they will be preparing later on. Even better, take them to a farm so they follow the trail from the beginning! They will learn by example and in a generation, healthy, sustainable home cooking will once again be the norm and not the exception
9. It will enrich your life. Involve friends in a sustainable dinner party. It's a perfect opportunity to build a community and spread the word, Join a co-op with friends and family.
Have potluck dinner and remember that sharing a meal together with family or friends reinforces a precious bond. You'll discover how the simple act of engagin in face to face conversation over a repast you've created yourself can become a meaningful part of your lives.
10. It will make a statement, Learning to cook sustainably is an opportunity to vote with your frying pan while you lobby with your fork make it your special way of furthering values you belive in Responsibily for our health, Love taking control of what goes onto our plate, and taking away some of the bloated power of industrialized agribusiness.
Article by: Sustainable Table
So, when you cook, you are saving money, and when you cook sustaibly, you're taking those savings to the next level. You're using Locally raised and produced food so you're not footing the bill for transporting Ingredients across the country or around the globe. You learn to "use the whole thing". The bones from tonight's chicken and trimmings from fresh Vegetables can be transformed into a rich stock, the perfect starting point for a pot of delicious and nutritious homemade soup. If you compost and do any gardening some of your dinner waste can be repurposed as free Fertilizer.
2.
It’s safer. T hink about what you DON’T want to find in tonight's dinner- sickening Bacteria, toxic pesticides. When you cook, you have more control over what goes into your body. By buying Organic sustainably raised or minimally treated meat, dairy and produce, you can dramatically reduce your consumption of food contaminated by Chemical Fertilizers, hormones or antibiotics. Once you're in the kitchen, chances are you won't choose a recipe calling for artificial color, artificial flavor, or preservatives.
3. It's Healthier: You have control over the nutritional value of the foods you prepare. Locally grown nutricional value of the foods you prepare. Locally grown food is fresher by definition, which also means it's more nutritious. Cooking methods also count. For Example, Roasting a vegetable preserve vitamins that are wasted by Boiling it: also by not peeling some fruits and vegetables it provides additional vitamins. Watching your salt or sugar intake? Keeping an eye on fats or Carbs? You're in control of all these when you cook.
4. It taste better. We're losing our palates to our industrialized food system. Not so long ago, herbs and spices and sugar were used to enhance the flavor in our food. But in recent decades our taste buds have been corrupted through the use of cheap chemicals and corn syrup to fill that role. We've forgotten how wonderfully delicious fresh food tastes as we've become acclimated to food that's polluted with preservatives. The more you cook the more you'll learn that sustainable, local ingredients just taste better. Let the food do some of the work for you. Take back your palate so you can take back your plate.
5. It taste like you want it to. When you're doing your own cooking, you can customize the flavor to suit your own or your family's preferences. Want some more spice in your cooking? Want a new spin on your spinach salad? The world is your oyster! Once you get the hang of it, experimentation is the name of the game. And as you learn to cook sustainably, you'll begin to find the intersection of which tastes you like and that of your family. Also which foods are healhty for you.
6. It's satisfying, You'll discover that you get the same sense of satisfaction from learning to cook sustainably that many people get from working out You'll feel confident that by preparing healthy meals with local ingredients, you're doing something good for yourself and your family.
7. It will make reducing your meat consumption much easier. Lots of people are pleding to cut out meant one day a week for their own Health and for the health of the planet. At www.meatlessmonday.com you'll learn that going meatless once a week reduces your risk of cancer, heart disease, diabetes and obesity. It also reduces your carbon footprint and saves precious resources like fresh water and fossil fuel. But if it's a challenge to find appeling vegetarin choices at a restaurant or your supermarket, learning to cook is the answer! Before you know it, you'll be cooking your own special signature meatless dish whether it's a twist on an old standby or a tasty recipe that started out meat meat-free.
8. If the good Food movement is to succeed, it will be through our children. Invite them to participate in cooking. Kids love to "play" in the kitchen and there are dozends of ways they can be involved- From reading a recipe to washing produce to mixing ingredients to decorating cookies. Take kids shopping at Farmers' markets so they can see where those ingredients come from or buy from a co-op so they can see where those ingredients come from that they will be preparing later on. Even better, take them to a farm so they follow the trail from the beginning! They will learn by example and in a generation, healthy, sustainable home cooking will once again be the norm and not the exception
9. It will enrich your life. Involve friends in a sustainable dinner party. It's a perfect opportunity to build a community and spread the word, Join a co-op with friends and family.
Have potluck dinner and remember that sharing a meal together with family or friends reinforces a precious bond. You'll discover how the simple act of engagin in face to face conversation over a repast you've created yourself can become a meaningful part of your lives.
10. It will make a statement, Learning to cook sustainably is an opportunity to vote with your frying pan while you lobby with your fork make it your special way of furthering values you belive in Responsibily for our health, Love taking control of what goes onto our plate, and taking away some of the bloated power of industrialized agribusiness.
Article by: Sustainable Table
Baked Swiss Chard with Olive Oil and Parmesan
(Makes 2 side dish servings, can be doubled. Recipe slightly adapted from Vegetables Every Day by Jack Bishop.)
1 bunch chard stems
1/4 tsp. saltolive oil for spraying pan and chard
1/4 cup coarsely grated parmesan cheese
coarse ground black pepper to taste
Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long. If some stems are very thick, you may wish to cut them lengthwise so all pieces are approximately the same thickness.Preheat oven to 400 F (or 375 F with convection.) Bring a pot of water to a boil, add salt and chard stems and boil about 6 minutes. Let chard drain well.Spray a non-stick baking dish with olive oil. Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.) Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
1 bunch chard stems
1/4 tsp. saltolive oil for spraying pan and chard
1/4 cup coarsely grated parmesan cheese
coarse ground black pepper to taste
Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long. If some stems are very thick, you may wish to cut them lengthwise so all pieces are approximately the same thickness.Preheat oven to 400 F (or 375 F with convection.) Bring a pot of water to a boil, add salt and chard stems and boil about 6 minutes. Let chard drain well.Spray a non-stick baking dish with olive oil. Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.) Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
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