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Brussels Slaw

Brussels Slaw

Maybe your kids will eat Brussels sprouts after all. Try this slaw instead of the traditional cabbage version. As long as you have a food processor with a grater or shredder blade, this is easy and fast. If not, you can grate the vegetables by hand but it will take more time. You can also adjust the honey or lemon in it to your preference for sweet or tangy. Even tastier if it gets an overnight in the fridge.
Brussels Slaw
Print Recipe
Crunchy, tasty alternate to the usual cabbage slaw.
Servings Prep Time
6-8 cups 15 minutes
Servings Prep Time
6-8 cups 15 minutes
Brussels Slaw
Print Recipe
Crunchy, tasty alternate to the usual cabbage slaw.
Servings Prep Time
6-8 cups 15 minutes
Servings Prep Time
6-8 cups 15 minutes
Ingredients
Servings: cups
Instructions
  1. Wash the vegetables thoroughly. Trim the Brussels sprouts stumps to remove ragged or dirty edges. Peel carrots and trim ends.
  2. Using a grater attachment on a food processor, shred/grate the carrots and Brussels sprouts. Place the grated vegetables in a large bowl, and add raisins and hemp seeds. Stir to evenly mix.
  3. Whisk the mayonnaise, olive oil, lemon juice, and honey to an even consistency in a small bowl, or place in a pint glass jar, seal with lid and shake til smooth.
  4. Pour dressing over the vegetables and toss thoroughly. For best flavor, let the slaw rest covered in refrigerator for an hour at least and overnight if possible.
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Parsnip and White Sweet Potato Mash

Parsnip and White Sweet Potato Mash

I often suggest parsnip as a food that can pass for kids with FPIES, on low FODMAPs diets, or who have poor tolerance to grains. Yuck, right? Wrong. This recipe is yummy.

Parsnips are good on their own, especially when you can find hefty, fresh, organic parsnips (try roasting then mashing). But they seem doubly good when you combine them with New Jersey white/yellow sweet potato as in this recipe below.

But aren’t these “bad” carbs? Carbs that can trigger yeast and dysbiosis? Nope. These are lower FODMAPs carbs that are mostly digested in the upper small intestine, and thus can’t feed fungal or other undesirable species that are usually reside further down the gut. In some cases, kids who have SIBO or SIFO may struggle with this food, but it is still worth a trial to introduce it, especially for those struggling to gain weight.

Kids need carbohydrates to gain weight. One of the biggest mistake I see in the foodie GAPS-and-Weston-Price crowd is giving kids too much protein, too much fat, and too few carbs. What happens in that scenario is that protein is misappropriated for energy at great cost to your child’s body. Using protein for energy is inefficient and taxing to liver and kidney; it skews mineral balance and leaches calcium from bone; and it can cause stunting.

If a child isn’t thriving on GAPS or any special diet approach, it’s time for a different approach. Your kid should be growing, glowing, happy, sleeping well, playing, eating heartily, getting few to no illnesses and infections, and of course, pooping comfortably every day.

Back to parsnips. Try them. They are lightly sweet. If that isn’t tasty enough, try them as shown below, mashed with New Jersey white (aka yellow) sweet potato. If you’re confused about sweet potatoes, you’re not alone – there are many types. I find the New Jersey ones at our local Natural Grocers chain, which only sells organic produce. They are delicious and also lightly sweet. The two together are lovely! This recipe is good for infants introducing solids, and a great satisfying carbohydrate overall – not to mention, it’s a Thanksgiving favorite in my house.

Parsnip and White Sweet Potato Mash
Print Recipe
Delicately sweet, hard to stop eating! If you have found good organic parsnip and sweet potato, there is no need at all for any seasoning. For kids needing extra boosts, you can add ghee, butter, collagen, breast milk for babies starting solids - all will taste good. A dash of cinnamon may be welcome for some kids too.
Servings Prep Time
6-8 servings 10 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time Passive Time
20 minutes 20 minutes
Parsnip and White Sweet Potato Mash
Print Recipe
Delicately sweet, hard to stop eating! If you have found good organic parsnip and sweet potato, there is no need at all for any seasoning. For kids needing extra boosts, you can add ghee, butter, collagen, breast milk for babies starting solids - all will taste good. A dash of cinnamon may be welcome for some kids too.
Servings Prep Time
6-8 servings 10 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and peel the parsnips and the sweet potatoes.
  2. Chop them into large chunks or segments, about 2-3" pieces.
  3. Place all in a pot on stove, and add just enough water to barely cover them.
  4. Bring to a boil, then reduce heat to low boil/simmer. Cook til soft when poked with knife, about 20 minutes.
  5. Remove from heat, and drain the water off, reserving it.
  6. With a hand held masher, mash and blend the parsnip and sweet potato in the pot. When combined enough, use a hand held electric mixer to blend further. Add back as much of the cooking water as you like to get texture as soft as you like. Serve and enjoy!
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Super Turmeric Golden Milk

Super Turmeric Golden Milk

There are loads of recipes for Golden Milk out there – I like mine super charged. Besides going heavier on the turmeric for more anti-inflammatory support, it’s super-boosted two ways: With Brain Octane oil, which is pure caprylic acid – a quickly absorbed, fast energy medium chain triglyceride (MCT) from coconut milk with anti-viral and anti-fungal activity; and with optional whey or collagen protein. Whey will bring extra immune defense with its immunoglobulins; collagen is a good choice too, as it rarely triggers reactions (like egg, soy, milk, pea, or nut proteins can), and it’s a good source of arginine, an amino acid key for growth hormone and tissue repair – two things that many kids in my practice need.

Spices can go beyond turmeric in your Golden Milk too. I like mine with three more spices: Ginger, cardamom, and cinnamon. All have various medicinal qualities from calming inflammation to stimulating digestion while easing spasm in the colon. Plus they taste good together.

Oh, and a dash of black pepper, which super charges the absorption of the turmeric.

Why drink it? It’s a soothing treat that balances immune boosters with calming for inflammation. Try it instead of cocoa or tea, and experiment with the spice balance!

 

Super Turmeric Golden Milk
Print Recipe
Super charged with spices, awesome fats and top protein picks. Try it on a raw cold day, when you're feeling a cold coming on, or when you need a soothing warm-up option instead of sugary cocoa.
Servings Prep Time
2 8 ounce servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 8 ounce servings 10 minutes
Cook Time
5 minutes
Super Turmeric Golden Milk
Print Recipe
Super charged with spices, awesome fats and top protein picks. Try it on a raw cold day, when you're feeling a cold coming on, or when you need a soothing warm-up option instead of sugary cocoa.
Servings Prep Time
2 8 ounce servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 8 ounce servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: 8 ounce servings
Instructions
  1. Combine dry spices in a small dish or cup, and set aside.
  2. Peel and mince or grate the fresh ginger root. You should have about 1-2 teaspoons worth of finely grated or minced ginger.
  3. If you're using fresh turmeric root, peel it and set aside with ginger - it will easily blend so there is no need to chop or grate it.
  4. Place the milks, Brain Octane oil, and honey into a blender and blend til evenly mixed. Add the spices and root(s), and blend again. You can also use a quart sized container with an immersion blender for this task.
  5. Pour the milk mixture into a pot and heat gently on the stove, til steam is rising. Do not boil.
  6. Remove from heat once hot but not boiling, and strain the mixture back into your blender. Let it cool for a minute or two, then add the protein powder and blend briefly til smooth. Serve warm.
  7. If you like, you can skip the strainer and drink the milk with ginger in it, if minced or grated finely enough.
Recipe Notes

If you use fresh turmeric root, this is a softer root than ginger. It will blend easily with your immersion blender.

You can substitute any MCT oil for Brain Octane oil; this will reduce the antiviral and anti fungal activity, but will still deliver easy to absorb fats.

Don't add the protein powder into the pot on the stove - if over heated, it may coagulate and make the mixture lumpy, especially if you use whey powder! Best results are had if you blend this in after the mixture is cooled a bit.

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Cauliflower and Broccoli Chowder

Cauliflower and Broccoli Chowder

A standard from many Paleo recipe sites and cook books, this recipe is one to add if you don’t already have it in your repertoire. It truly is reminiscent of the smokey chowders I loved growing up in Massachusetts, without ingredients most kids I work with can’t eat. A super easy recipe with good odds that your kids will like eating vegetables this way. As always on my blog, this recipe is free of gluten, dairy, or soy; it also happens to have zero sugar or sweeteners, nuts, or eggs. A nourishing, restorative food.

Cauliflower and Broccoli Chowder
Print Recipe
Easy to fix on short notice. You'll need a food processor or large capacity high speed blender.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Cauliflower and Broccoli Chowder
Print Recipe
Easy to fix on short notice. You'll need a food processor or large capacity high speed blender.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Chop fresh broccoli and cauliflower to small pieces. Steam the broccoli and the cauliflower to soft texture without overcooking. For broccoli, this will be about 10-15 minutes on medium high heat (longer if you've included stem pieces). For cauliflower, this may be 8-10 minutes. Test for doneness with a knife; it should easily poke into the vegetables. Remove from heat and drain.
  2. While vegetables are steaming, mince the garlic fine. Saute over low-medium heat in melted ghee til soft, about 3-5 minutes. Don't let it become dark or crisp. Set aside.
  3. Using your food processor or blender, liquefy the broccoli with half the broth until smooth. Continue this process with cauliflower and remaining broth until all are smoothly blended.
  4. Add in the sautéed garlic, bacon mince, salt and pepper, and liquid smoke (optional). Pulse and blend til smooth. Add more broth, if the consistency is too thick. Garnish with bacon sprinkles and serve warm.
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Bing Cherry Raspberry Sauce (Soup?)

Bing Cherry Raspberry Sauce (Soup?)

I made this soup – er, sauce – as one of many options for my son when he had wisdom teeth removed. He loves bing cherries, but couldn’t eat them. So, remembering a bing cherry soup I had eons ago, I searched for an option he could eat, without cane sugar, coconut sugar, dairy products, or gluten. It was supposed to be a cool summer accompaniment to our (pureed) dinner, but he decided that this was more like a rich sauce than a soup. I decided he was right. It is lip smacking good without being too sweet, perfect for drizzling over melon chunks, Lemon Sponge Custard, or Honey Brownie Cake (both Paleo friendly), pancakes or waffles, or for stirring into your kids’ favorite plain yogurt (goat, cow, coconut, or what have you). Or, just as soup!

Bing Cherry Raspberry Sauce
Print Recipe
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Servings Prep Time
4-6 people 20
Passive Time
15
Servings Prep Time
4-6 people 20
Passive Time
15
Bing Cherry Raspberry Sauce
Print Recipe
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Servings Prep Time
4-6 people 20
Passive Time
15
Servings Prep Time
4-6 people 20
Passive Time
15
Ingredients
Servings: people
Instructions
  1. Place all ingredients except coconut milk in a sauce pan. Bring to a boil, then reduce heat to medium-low. Simmer until cherries are soft and raspberries disintegrate, about 8 minutes.
  2. Remove lemon chunks as well as any lemon seeds you may have missed before.
  3. Pour into a food processor or high speed blender and puree.
  4. Place a strainer over the sauce pan. Return the berry mixture back to the sauce pan through the strainer, to capture raspberry seeds. Allow to drip for about 10-15 minutes. Use a wooden or rubber spatula to press the mixture through and scrape it off the bottom side of the strainer.
  5. After as much of the berry mixture has been returned to the pot as possible, stir in coconut milk evenly and serve as small soup servings. You can also chill this to serve as a cold summer soup, or drizzle over fruit, desserts, waffles, pancakes or yogurt.
Recipe Notes

This recipe is modified from a recipe in Saveur Magazine for Hungarian Chilled Cherry Soup.

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