Recipes from mothering.com

[hellbennt]

http://www.mothering.com/sections/recipes/buckwheat-cereal.html

Above link doesn’t work, here’s:

http://web.archive.org/web/20081101164329/http://www.mothering.com/sections/recipes/buckwheat-cereal.html

Buckwheat Cereal

By Cathe Olson Author of Simply Natural Baby Food available at http://www.simplynaturalbooks.com
Moderator of Mothering’s Good Eating!

Here’s a cold breakfast cereal you can feel good about. It is easy to make in advance and will keep in your refrigerator for days. Buckwheat is a good source of calcium and lysine as well as vitamin E and B vitamins. The nut butter adds protein.

2 cups raw buckwheat groats
2 tablespoons maple syrup or honey (optional)
1/4 cup nut or seed butter

Preheat oven to 300 degrees. Spread buckwheat on large baking sheet. Bake for 20 minutes. Stir buckwheat around a bit. Roast for 15 to 20 minutes more until golden. Immediately mix hot buckwheat with sweetener and nut or seed butter until completely combined. Cool. Store in covered jar in refrigerator. To serve, place 1/2 cup of cereal in bowl. Cover with milk. Add fresh or dried fruit if desired.

Serves 4.

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http://www.mothering.com/sections/recipes/quinoa-breakfast-cereal.html

Above link doesn’t work; here’s:

http://web.archive.org/web/20080915224200/http://www.mothering.com/sections/recipes/quinoa-breakfast-cereal.html

Toddler Treat: Fruity Quinoa Breakfast Cereal

Warm breakfast cereals are a great start on a cold winter morning. Quinoa cooks quickly which makes it a perfect choice for breakfast. It’s also packed with nutrition that will energize your child for a busy day.

• 1/2 cup quinoa
• 1 cup water
• 1/4 cup diced apples
• 1/4 tsp. cinnamon
• Milk
• Maple Syrup

In a saucepan add quinoa and water and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add apples and cinnamon; cover and simmer until water is absorbed (about 10 more minutes). Serve with milk and sweeten to taste with maple syrup.

Makes 4 toddler or 2 adult servings.

About the authors: Cheryl Tallman and Joan Ahlers are the mothers of five children and founders of Fresh Baby http://www.freshbaby.com. They also publish Fresh Ideas, a free, monthly newsletter that provides healthy eating ideas for the whole family.

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http://www.mothering.com/sections/recipes/oat-waffles.html

Above link doesn’t work; here’s:

http://web.archive.org/web/20080915223939/http://www.mothering.com/sections/recipes/oat-waffles.html

Outta Here Oat Waffles

By Cynthia Lair

This unique waffle has no flour but uses highly digestible, soaked whole grains. The recipe was adapted by Bastyr student Ronit Gourarie from the cookbook The Splendid Grain, by Rebecca Wood, with a change or two from my friend Gay Stielstra. The batter will also make hearty and delicious pancakes. Wheat-free, optionally dairy-free.

• 2 cups rolled oats
• 2 1/2 – 2 3/4 cups milk (cow, goat, soy, rice, nut, or buttermilk)
• 2 eggs
• 1/4 teaspoon sea salt
• 2 tablespoons brown sugar or Sucanat (dehydrated cane juice)
• 1 teaspoon baking powder
• 1/2 teaspoon grated nutmeg
• 2-4 tablespoons melted butter

Combine oats and milk in blender. Cover and let soak, refrigerated, for 8 hours. Add remaining ingredients and blend until smooth. Preheat an oiled or nonstick waffle iron. Pour batter onto griddle and cook for about 5 minutes, or until golden. Serve hot with warm maple syrup or applesauce.
Preparation time: 15 minutes (plus 8 hours soaking time)
Makes 6 waffles

Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair’s Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents (Moon Smile Press, 1998); and Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from http://www.feedingfamily.com.

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http://www.mothering.com/sections/recipes/porridge.html

Above link doesn’t work; here’s:

http://web.archive.org/web/20080915224118/http://www.mothering.com/sections/recipes/porridge.html

High-Protein Porridge

By Cathe Olson Author of The Vegetarian Mother’s Cookbook and Simply Natural Baby Food available at http://www.simplynaturalbooks.com
Moderator of Mothering’s Nutrition and Good Eating Discussion Forum.

This hot breakfast cereal is a good source of minerals and B vitamins, as well as protein. Put it on first thing when you get up in the morning and by the time you’re showered and dressed, it will be ready.

1/3 cup quinoa
1/3 cup millet
1/3 cup amaranth
5 cups water
Pinch sea salt
1/4 cup flax or sesame seeds, ground
1 teaspoon ground cinnamon or cardamom (optional)

Rinse quinoa. Place grains, water, and sea salt in heavy-bottomed pot. Bring to a boil over high heat. Reduce heat and simmer uncovered 25 to 30 minutes, stirring occasionally to prevent cereal from sticking to bottom of pan. Stir in ground seeds and spices.

Makes 4 servings.

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http://www.mothering.com/sections/recipes/carob-cocoa.html
Above link doesn’t work; here’s:
http://web.archive.org/web/20080915223349/http://www.mothering.com/sections/recipes/carob-cocoa.html

Carob Hot Cocoa

By Cathe Olson Author of Simply Natural Baby Food available at http://www.simplynaturalbooks.com
Moderator of Mothering’s Good Eating! Discussion Forum

Carob and molasses are good sources of calcium and iron. This is an excellent drink before bed or anytime you need a soothing treat. It’s good cold too.

2 cups milk (dairy or non-dairy)
1/4 cup carob powder
1 teaspoon blackstrap molasses
1/8 teaspoon ground nutmeg
1 teaspoon pure vanilla extract

Place all ingredients in blender and puree until smooth. Pour into pan and heat to desired temperature.

Serves 2

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http://www.mothering.com/sections/recipes/sesame-noodles.html

Above link doesn’t work; here’s:

http://web.archive.org/web/20080915224311/http://www.mothering.com/sections/recipes/sesame-noodles.html

Use rice noodles (or whatever noodles you ‘can’)

Karen’s Sesame Noodles

By Cynthia Lair

My daughter’s godmother, Karen Brown, always made these for our potlucks in New York, and they were always the first entrée to disappear. Udon or soba noodles will work well. Tahini is a creamy paste made of crushed, hulled sesame seeds. Different nut and seed butters can be interchanged in this recipe to vary the flavor.

Noodles

• 8 ounces soba noodles

Sauce

• 3 tablespoons tahini
• 1 tablespoon almond or cashew butter
• 1 teaspoon maple syrup
• 2 tablespoons brown-rice vinegar
• 2 tablespoons tamari or shoyu
• 1 teaspoon toasted sesame oil
• 1½ teaspoons coriander
• 1 tablespoon water, or to desired consistency

Cook noodles in plenty of boiling water according to directions on package. While noodles cook, put ingredients for sauce in small bowl and blend until creamy. Rinse and drain cooked noodles. Pour sauce over noodles and toss well.

Preparation: 15 minutes
Makes 4 servings

Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair’s Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents (Moon Smile Press, 1998); and Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from http://www.feedingfamily.com.

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http://www.mothering.com/sections/recipes/cauliflower-soup.html

Above link doesn’t work; here’s:

http://web.archive.org/web/20080915223409/http://www.mothering.com/sections/recipes/cauliflower-soup.html

Toddler Treat: Cauliflower Soup

Soup is a terrific meal for toddlers. Smooth soups or broths are the best starter soups, because their textures are easily managed in the mouth. Soup also offers a great opportunity to develop “spoon” skills. For those less patient or more hungry, serve soup in a cup and sip away. Never serve soup hot, always room temperature or slightly warm.

1 head of cauliflower, cored, and chopped into florets
1 medium potato, peeled and diced
4 cups vegetable broth or chicken broth
1/2 teaspoon herbs de Provence (or a pinch each of rosemary, parsley, oregano, and thyme)

Place all ingredients in large soup pot. Bring to boil over high heat. Reduce heat to low, cover and simmer for 20 minutes. Pour in batches into blender, being careful to not overfill. Puree until smooth. You can also use hand blender to puree soup right in the pot.

Cheryl Tallman and Joan Ahlers are the mothers of five children and founders of Fresh Baby http://www.freshbaby.com. They also publish Fresh Ideas, a free, monthly newsletter that provides healthy eating ideas for the whole family.

hellbennt2012-08-06 19:54:25

[Anonymous]

Thanks Laura! I’ve also been meaning to post a bunch of TED food ideas in this section (or the TED basics). I have some stuff typed up that I usually email back when TED moms PM me for ideas. If I forget – remind me 🙂

[Author]

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