Home-made Cough & Cold Remedy

Ea has a cough so am up around midnight to assemble a medicinal remedy to combat it. Keeping the basics around really helps. I strongly believe you should minimize industrially manufactured medications so whenever I can

Basic Cough & Cold Medicine (and Preventative Supplement)
4 parts Elderberry syrup
1 part Echinacea extract
2 parts local honey
1 part grapefruit juice or pineapple juice, fresh - both are known natural cough suppresants
1 squeeze of fresh, grated ginger juice

mix up, store in jar in fridge & dole out in teaspoons when fevers and coughs arise.

House-Made Granola

House-Made Granola, all natural granola

This is a perpetual staple in our house as it is a high-protein, nutrient-rich instant breakfast & snack. Ea likes it with yogurt & fruit or with warm soy milk on cold mornings or just straight up for a snack.

Granola
1 1/2 lb pressed oats
1/2 cup each: dried blueberries, tart cherries, mulberries, dates & figs
1/2 cup each: chopped raw walnuts, almonds, pecans & cashews
1/2 cup flaxseed
1/4 cup wheat germ

1/4 cup raw cocoa nibs (optional)

Dash of cinnamon or cardamom

Sweetener & Binding OilCup of coconut oil or any neutral raw oil
Cup of maple syrup or apple butter or brown sugar mixed with 1/4 cup of hot water to make into syrup

Mix all ingredients except fruits & bake for 15 min at 325 degrees, stirring every few minutes. Add fruit & bake 5 minutes more, set aside & cool.
Can be stored in airtight container for up to 2 months.

Non-Spicy Salsa for Kids

Salsa is now technically the most widely used condiment in the US. The reason for that popularity is the diversity of types and the amount of flavor they impart on the food. And it compliments most savory dishes.

Growing up on the border salsa was ubiquitous and children were encouraged to taste the mild, low-acid types that were made without any chilis or vinegar. They were simple combinations, usually involving tomatoes, tomatillos, mild green peppers, onion and garlic. These were considered "gateway" salsas that introduced us to the flavor and art of enhancing your meal with piquant, bright flavors.

Ea loves strong flavors and as long as there isn't too much salt, acidity or oil its generally fine for him to have them. Again, sauces and condiments make the meal more fun for children so this is wonderful compliment to eggs in the morning as well as roast chicken or even baked tofu.
Pictured to the right: Huevos Rancheros on Mini-corn tortillas

 Mild Cherry Tomato and Tomatillo Salsa

1/2 lb fresh tomatillos (can substitute green bell pepper if you need to), peeled, washed & chopped
1/2 lb of fresh cherry tomatoes
1 small white onion, peeled and chopped
1 garlic clove
1/2 cup of fresh cilantro
Tablespoon of olive oil
Dash of sea salt

Toss all ingredients except cilantro together and douse in olive oil. Broil under direct heat until ingredients are charred. Alternatively, roast in 450 degree oven until ingredients are charred and soft.
Remove from heat, let cool then blend all ingredients together. Then add cilantro and pulse the blender.

Serve as a condiment to just about any savory dish or with chips / quesadilla

Dipping Sauce for Veggie Tofu and Tempeh Dumplings

One of the absolutely best yet simple parenting-hacks I can offer when it comes to getting your kids to eat is summed up in two words: dipping sauce.

You can make any meal immediately more fun by providing a sauce to dip their food into or placing whatever sauce in a separate bowl so they can dip away, eg raviolis dipped into tomato sauce or salad for dipping into salad dressing.

Now, kids love dumplings because they are chewy, filled with yummy stuff and when you can add a dipping sauce, it's almost a sure fire home run!

After the holiday indulgences we decided to make some veggie dumplings using sauteed tofu and crisped tempeh along with shitaki mushrooms, scallion, carrot, napa cabbage, ginger and soy sauce for the filling. Premade wrappers can be used and we use egg-whites to seal them up afterwards. But here is the magical part - the dipping sauce!

Amazing Plum Dipping Sauce:
2 tablespoons Plum Jam
1/2 cup soy sauce or tamari
1 teaspoon sesame oil
1/4 cup vinegar, ideally dark fermented Chinese vinegar or rice wine
1 teaspoon grated ginger
dash of white wine or saki (alcohol cooks away after simmering)

Combine all ingredients in sauce pan and simmer for 5 minutes, let cool and serve with dumplings, garnish with chopped scallions

Impromptu Mac & Cheese Night!

Most parents can agree that Mac & Cheese is a sure winner with the kids. There are numerous store-bought options, but making it from scratch can really turn it into a healthy, protein-packed meal that's also comforting and tasty.
Here's a basic recipe we use if its a last minute decision

Basic Mac & Cheese 
Cheese Sauce:
2 tablespoons butter
1 tablespoon organic white flour
2 cups organic whole milk
1 cup grated cheese (any ripened [eg not soft or too smelly] cheese: Cheddar, Gruyere, Swiss, whatever you have on hand)

Macaroni
Any bite-sized pasta 8-10 oz


Melt butter in large sauce pan on low heat, add flour and whisk into butter. This will make a paste (eg a roux) that you can stir over low heat for 5 minutes to cook out the flour taste. Raise to medium heat, add cold milk and whisk vigorously to blend flour paste into the milk. Simmer until it starts to thicken, again keep whisking to avoid lumps. Lower heat and add small handfuls of cheese, whisk them into the sauce to thicken. Once all the cheese is melted the sauce is ready.

Preheat oven to 350 degrees. Cook pasta until very al dente, eg 5 minutes instead of 8-9 minutes.

Mix pasta and cheese sauce in a deep baking dish and sprinkle the top with more cheese and breadcrumbs if you have them. Bake for 20 minutes or until the top is browned and melted. Let cool before serving.