After the Thanksgiving holiday we took a little trip up north to Flagstaff, AZ where we stayed in a great condo with Greg’s mom. Here’s out trip…
Many of you know I’m a fan of my Avocado Cucumber Smish-Smash recipe here. In fact, I’ve had many people write and tweet about it. After all… it is super yum! And… super easy!
Well, I’ve recently altered the recipe for the fall season to celebrate apples, and let me tell ya… it’s da bomb! Friggin’ lip smackin’ yum is all over your face when you’re eating it. (Well, at least it is when I’m eating it.) Plus, you know about my affair with toast. Without further ado, may I present…
Avocado Apple Smish-Smash (n’ Toast)
- 1 avocado, pitted and peeled
- splash fresh lemon or lime juice
- pinch (or two) of himalayan crystal salt
- dash (or two or three) onion powder
- 1 apple, cored and diced (or pear)
- 2 slices sprouted bread, toasted
Place the avocado in a bowl with the lemon juice, salt, and onion powder. Smish it up. Add the diced apple and toss to mix well.
There are a lot of things to learn with a first baby-turning-toddler… High chair or not? Co sleeping options as baby grows and rolls? When to introduce solids and what solids to introduce… Baby Led Weaning or not? Sippy cup or straw cup? When to allow watching TV and what programs, if that!? When do I start tooth brush training? What is the best way to potty train? Should we work on sign language? The list goes on and on and on.
So… In transitioning Kamea to drinking fluids on her own when not breastfeeding, we opted for two kinds of cups. We went with a straw sippy-type cup (I’ve read that traditional sippy cups can cause speech problems and experts recommend straw cups instead) … and the brilliant Doidy Cup.
Let’s start with the Thinkbaby straw cup. It seemed to be love at first site. It passed the eco-mama issues (BPA free, etc), it was a straw cup (importance of that detailed above), and Kamea took to it with the first attempt. I thought we were home free for a while, I was bubbling over with excitement at how well she used it. Such a proud mama! But, when it came time to clean the darned thing, problems! I’ll put it mildly… it’s a pain in the ass. Nonetheless, we still use it occasionally because it (kind of) works for smoothies better than a traditional cup.
A couple of things: For the most part, it keeps the beverage in the cup and not on Kamea’s shirt (notice I wrote “for the most part” – that’s because it’s not spill proof depending on what the contents are, but the spills that have happened are not catastrophic). And, I like that it’s pretty much airtight so her smoothie doesn’t oxidize if she takes her time drinking it. I’ll be honest, I have a love-hate relationship with this straw cup, so I recently ordered another brand to compare. Maybe all straw cups have the same issues… I’ll see and report back.
The next cup that I really love, and what this post is about really, is the Doidy Cup. This cup meets the eco-mama issues and is brilliant in helping your child really learn to drink from a regular cup. I LOVE IT! It’s an awesome transition cup because of its unique design where she learns to drink from a rim cup without having to force her head back. First things first, right?
I think the aforementioned straw cup is useful because she likes to carry it around, dangling from her hand. So, that cup has its place in our lives for now. You couldn’t do that with the Doidy Cup unless you didn’t mind the contents being all over the floor. But, Kamea can’t always drink out of a straw cup, right?! She needs to learn how to drink from a regular cup eventually, and the Doidy Cup is great for that.
Here are some details I grabbed from Amazon about it.
- It may look strange! but for teaching your child to drink from a rim it is the best!
- The DOIDY Cup was scientifically designed with its unique slant to teach children to drink from a rim and NOT a spout.
- Weaning ~ The DOIDY Cup is an ideal aid to weaning as the natural mouth action used is the same as in breast feeding.
- The DOIDY Cup is made from food safe HD Polyethylene and is Bisphenol free.
- This proven 40 year-old design helps your baby learn to drink safely from a cup with fewer spillages along the way. The DOIDY Cups are UNICEF baby friendly and they are sold by the National Childbirth Trust in the U.K.Product DescriptionThe Doidy cup is an ideal aid to weaning as the natural mouth action used is the same as in breast feeding. Babies as young as 3 months find the two handled cup easy to hold and use but with Mum’s help the cup can be used from birth. The unique slant of this cup enables your baby to drink easily as she moves from breast to cup. Starting with a small amount of liquid she will soon become adept at drinking from it. Complete with resealable bag for travelling. Dishwasher (top shelf) and microwave safe. Imported. Designed and made in the U.K.
I’m a fan of veggies and dip, so it’s no surprise that I’m always creating new ones. While looking for new ways to use my mesquite powder (other than my delicious Mesquite Cacao Banana Shake), I developed this delicious recipe. The subtle mesquite-ness is fun and unique.
Mesquite Red Bell Pepper Dip
Yield 2 1/2 cups
- 1 1/2 cups raw cashews
- 1/2 cup sun-dried tomatoes plus soaking water
- 1 red bell pepper, seeded and chopped
- 1 large clove garlic, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon mesquite powder
- 3/4 teaspoon Himalayan crystal salt
Place the cashews in a medium bowl and add enough water to cover them by about an inch. Place the sun-dried tomatoes in a small bowl and add enough water to just cover. Let the cashews and sun-dried tomatoes soak for up to an hour. Strain the cashews, rinse them, and put them in a blender. Add the sun dried tomatoes and their soaking water, along with the rest of the ingredients to the blender, and blend until creamy.
- For raw fooders, use as a dip with vegetable crudite. Raw broccoli and cauliflower never tasted so good. I also routinely serve this alongside big (whole) romaine lettuce leaves. This is excellent served as the spread in your next collard green wrap sandwich, too.
- For people eating cooked foods, spread on veggie burgers, toast, or serve with pita chips
Thanksgiving can be a day that takes a lot out of us as we prepare a big family feast. So… start your day off right. A powerful, vibrant breakfast is in order!
Join me this year, and let’s have Fresh Cranberry Chia Pudding to start our delicious day of thanks, nourishing our bodies with seasonal nutrients, and satisfying our souls with gooey texture. (I’ll be making mine the night before so it’s ready to go in the morning.)
Fresh Cranberry Chia Pudding
- 7 soft medjool dates, pitted and soaked in 1/2 cup water (reserve soak water)*
- 1/3 cup chia seeds
- 1 cup fresh cranberries
- 1 cup non-dairy milk (raw or not, s’up to you!)
- splash almond extract
Soak the dates for up to a half hour to soften and make blending easier.
Place the chia seeds in a medium bowl and set aside. Blend the cranberries, milk, dates (with soak water), and almond extract in a blender. Pour the blended mixture into the bowl of chia seeds and stir. Wait a few minutes and stir again. Wait another few minutes, stir again. While waiting between stirs, take time to give thanks for all that you have in your life.
Place in the refrigerator for up to a half hour to gel. Enjoy. :)
*I have also made this with organic raw coconut crystals from Coconut Secret (although I prefer dates for their delightful texture!)… I put about a 1/2 cup in. So, if you don’t have dates on hand, feel free to use raw agave (I’ve not made with agave) or raw coconut sugar products. But! Keep in mind there’s a difference in the liquid ratio as a result so you can make adjustments (add more chia) or simply enjoy it a little more soupy. It’s all good.
I’ve been planning our ThanksLiving meal for awhile now… I can’t help it. When it comes to food and planning, I’m all over it! This year, we’re doing a mix of raw and cooked, organic, plant based foods. Oh! And, we’ll adopt a turkey like we did last year.
Compassion drives our menu.
- We’re starting the day with a delicious breakfast of Fresh Cranberry Chia Pudding (come back tomorrow to get the recipe!). Then, our main dinner will have…
- Romaine salads loaded with fresh raw veggies and fruits. My plan is to dress it with simple coconut vinegar, himalayan crystal salt, and maybe some extra virgin olive oil for those who desire it. This will make up the bulk of my plate, and it’s obviously all raw. :)
- Barely cooked green beans tossed with (raw) Tuscan Sun-Dried Tomato Pesto
- Cranberry Kiwi Relish
- Homemade Italian Bread (mom’s recipe)
- Creamy mashed potatoes with roasted garlic, fluffed with coconut milk, and seasoned with Himalayan crystal salt and black pepper
- Harvest Soup (raw)
- Gardein chicken breasts slathered with (raw) Velvet Wine Sauce that will be slightly warmed, but still keeping it raw
- Apple Crisp (mom’s recipe)
- Pumpkin Pie
What are you making that is PLANT BASED? Please share!