Monday, March 17, 2008

Tag! You're it!

I've been tagged again! This time by VeganDad.
Y'all know the rules by now, right?

1. I went through a phase in college where I was obsessed with Iris Murdoch. I have a tattoo of her quote, "If one doesn't have words, how does one think?", on my back.

2. Also during those wild, Iris Murdoch-obsessed college years, I had dreads! Not for very long. They totally destroyed my hair, and I had to cut it all off. I've been trying to grow it back ever since. That's obviously not going well, since it's been 5 years, and my hair is barely chin-length.

3. My first job was at a Burger King, believe it or not. I was the only employee who would try the veggie burger when it first came on the market. Ha!

4. The first night I met my husband, I took him back to my place, and we watched Three Men and a Baby. Yup. I own the sequel too. What?

5. I really don't like weddings. I used to work at a bridal boutique, and that is likely a huge contributing factor.

Anyone out there who hasn't been tagged with this meme yet? If so, I tag you!

Monday, March 10, 2008

The little post that could...

At last! The long awaited infant nutrition post! Here goes....

0-6 months
Breast milk is all baby needs for the first six months of life. Human milk is perfectly formulated for human babies, and will ideally be babies only food for the first half of their first year. Although breastfeeding can be challenging, help is readily available. If you are having problems, contact your local La Leche League leader, a public health nurse, or even a friend who has breastfeeding experience. Some great resources are The Womanly Art of Breastfeeding, The Breastfeeding Book, and any Jack Newman book.

If breastfeeding is absolutely not possible, then the baby should be fed formula exclusively for the first six months. At this time, I do not know of any vegan infant formulas, as even soy formulas contain lanolin, a derivative of sheep's wool.

6-9 months
Beginning solid foods is a very exciting time for parents and babies! It is best to wait until the baby is 6 months old before starting solids, but some babies can start earlier. If you think your baby is ready to start foods earlier, discuss it with your naturopath, or pediatrician.

The best foods to start with are fruits and vegetables. Fruits and vegetables are structurally similar to breast milk, and are easy for baby to digest. These foods will also help baby develop a taste for healthy foods. Juicy fruits and vegetables are best to start with (such as cucumber and pear). Lightly steam, then puree each food before serving, mixing with breast milk or water to thin, if decided. A handy trick is to make large batches of a particular item at once, and then freeze in ice cube trays, making perfect baby-sized portions that are easy to thaw and gently heat.

It is common to give baby a fortified infant cereal at six months, but grains are harder to digest, and can be rough on baby's sensitive tummy. The reason that infant cereal is often suggested as a first food, is that baby's iron stores begin to deplete around six months of age. If you are concerned about iron, steamed and pureed greens (such as kale, spinach, and chard) are great iron-rich foods.
Note: Tomatoes, strawberries, corn and citrus are common allergens, and should be avoided until 1 year of age.
Note: Foods should be given in a 3-day block, meaning that after each new food is introduce, do not introduce another new food for 3 days, to see if baby has a reaction. This holds true for all new foods, not just fruits and vegetables. Some reactions may include rashes, vomiting, diarrhea, constipation, irritability, congestion, eczema, and diaper rash. Consult your naturopath or pediatrician if you have a history of severe allergies, or are concerned about your babies reactions to certain foods. Do not mix a new food with any other foods until you are sure that the baby does not have any allergies or sensitivities to the foods.

9-12 months
At nine months, it is safe to introduce lentils, split peas, non-gluten grains, and nuts and seeds.

Lentils, split peas and grains (non-gluten grains include rice, quinoa, amaranth and millet) should be cooked, and pureed until baby seems ready for different textures.

Nuts and seeds should initially be ground, and mixed with breast milk or water to create a paste. Always use raw, unsalted nuts, such as flax seeds, almonds, sunflower seeds, and hemp seeds. If your family has a history of allergies, you can delay the introduction of nuts and seeds until 18 months or later. Peanuts are a common allergen, so their introduction should be delayed until at least one year of age.

Around 10 months, once baby has a few teeth, he/she may be interested in trying finger foods. Finger foods should be soft enough for baby to "gum". Good finger foods include small pieces of banana, avocado, or steamed, cooled fruits and vegetables or gluten-free pasta. Kamut and rice puffs are easy to eat, and are still a favorite for Quinn.

12-18 months
Once baby is a year old, it is a good time to introduce legumes, soy, and gluten grains, as well as the allergenic fruits that were avoided at 6 months.

Although it might be tempting to treat baby to a sugary birthday cake, it is best to limit the intake of sugar. A quick internet search will lend you plenty of sugar-free cake and treat recipes that are easy to veganize.

Other important points:
- Babies are much more sensitive to toxic pesticides than adults, so it is important to buy organic whenever possible.
- Breastfeeding should continue until at least two years of age. If it ceases before that time, it is important to supplement with DHA fortified formula, or integrate a DHA oil into the baby's diet.

Some good resources for feeding infants and young children are Raising Vegetarian Children, the New Vegetarian Baby, Disease-Proof Your Child and the infant feeding section found in Vive le Vegan.

If I left out anything, or you have a specific question, please feel free to ask in the comments, and I will try my best to answer as soon as possible.
xo

Friday, March 7, 2008

Tagged (aka. procrastinating....)

Okay, infant feeding post coming soon....yada yada yada.
Until then, I've been tagged by Michelle to reveal 5 things about myself, then pass it on to 5 other bloggers.

So. Here we go. This is tougher than it seems. All I can think of writing about myself right now is how sleepy I am...

1. I have naturally curly hair (just like that bratty girl in Charlie Brown, but with much less attitude).

2. I'm a total birth junkie, and plan on becoming a doula - holistic nutritionist.

3. I'm super-close with my family, and my mom and sisters are my best friends.

4. I online shop. Like, a lot. Well, not a crazy addictive amount that puts our family in debt or anything. To be fair, I mostly window-shop online. I don't know what you'd call that. Etsy.com is my most favorite place.

5. I've been so stressed out lately because.....we're moving! To Vancouver! Scary. Well, scary for me. I'm going crazy over here! I don't know anyone in Vancouver! Ahhhh! More on that another time. Sigh.

Okay, so I tag Katie, VeggieGirl, VeganMomma, Paulina, and Monika K.
Rules:
Link to your tagger and post these rules.
Share 5 facts about yourself.
Tag 5 people at the end of your post and list their names (linking to them).
Let them know they've been tagged by leaving a comment at their blogs.

Now go forth and reveal yourself!

Monday, March 3, 2008

I suck...

... at this blogging thing lately. Big time stress at our house right now. Details to come.

In the meantime, keep an eye out for an infant nutrition post in the next few days.

Later gators!
xo

Tuesday, February 19, 2008

Will you be mine?

I made a couple batches of cookies to share with family on Valentines Day last week.

First, V'con's Chewy Chocolate Raspberry Cookies:
Everyone loved these...except me. I think I would've liked them if I weren't expecting raspberry, but I was, and I was a wee bit disappointed. I think the almond extract was too overpowering, and if I make them again, I would leave it out.

And, from the Joy of Vegan Baking, Sugar Cookies with White Icing (I actually can't remember if that's what the icing is actually called, but I used whatever the book recommended):
I colored the icing with some pink water leftover from cooking beets for Baby Teague. I thought that beets were a fitting Valentine's Day food for the little guy, and he seemed to enjoy them.

Longer post coming.....sometime. ;)
xo

Thursday, February 7, 2008

A week of Vegan Family Dinners

We've had a pretty mellow week. It's still mega cold here, but we will survive (hey! hey!).
So, I have 5 new dinners to share.

First, last Wednesday, I made ED&BV's Sweet Potato-Lentil Chili, with a sprout salad and ExtraVeganZa's Red Pepper Hemp Cornbread.
The chili was *awesome*. I loved it. I'm a recent sweet potato convert, and I thought this was so good. It was a hit with everyone. The cornbread was a tad sweet for my taste, but good. I think next time I'll add less sugar, and maybe throw a minced jalapeno in. But isn't it pretty?

Thursday we had spaghetti at my dad's which was super yummy, as usual.

Friday, we had ExtraVeganZa's Root Vegetable Pot Pie.
I didn't have any rutebegas, so I threw in beets to even the score a bit. It's full of (purple) potatoes, carrots, parsnips, and the aforementioned beets. It was super comforting yummy. Perfect winter food.

Saturday my in-laws were in town, and we went to a great Vietnamese restaurant we live right around the corner from. They have a huge vegetarian menu, and we got a bunch of yummy dishes to share, like salad rolls, mango and tofu curry, and lemon tofu. Mmm.

I don't remember what we had on Sunday, but I think it was just a quick pasta.

Monday I made V'con's Pinneapple-Cashew-Quinoa Stirfry (or something to that effect...).
I knew Quinn would love this. It is full of his favorite things: cashews, quinoa, peppers, pinneapple, and peas. What's not to like. The quinoa is even cooked in pinneapple juice for extra pinneapple-y flavour. We all liked it, but I think I'd make this again just for Q.

Tuesday was my new favorite food, V'con's Chickpea Cutlets, served alongside a tomato-basil salad, and some roasted cauliflower.
Sigh. I heart those cutlets.

Last night I made V'con's Po' Boys and ED&BV's popcorn fries.
Sweet goodness, this dinner rocked my world. Okay, so it's obviously not healthy. The only veggies were the Veganaise-drenched cabbage, and a few slices of tomato. The french bread is white. Yada yada yada. Whatever. This was awesome. It made me smile with every bite. Oh yum. I want more. Yum. Oh, and although the recipe doesn't call for tomatoes, I highly recommend them. I left off the pickles, and without the tomatoes, it would've been a tad dry. Also, I left off the chipotle mayo, because chipotle, and really, all things smoky, make me want to gag a little bit. (I ran out of chili powder a few weeks ago, and accidentally bought chipotle chili powder to replace it. *shudder* So, now I have chipotle chili powder that I will never use. Sigh.)

And our lunches (no pictures), have been ExtraVeganZa's Peanut-Lime-Cilantro soup, and ED&BV's Monkey Minestrone with Polenta Croutons, which I looooved. I used Tinkyada's Sweet Dreams pasta, with all the fun shapes, and Quinn loved it. My hubby loved the croutons and said that they reminded him of chips (his favorite thing in the world).

I've done a bit of baking too, this past week. My grandpa's girlfriend (that's not as weird as it sounds) had a birthday last week, so I made her a batch of ExtraVeganZa's Lemon-Lavender-Blueberry Muffins.
I can't believe I haven't mentioned these muffins here before. They are my most favorite muffin in the whole world. Okay, that's a bit of a lie. They are tied for first with Vive's Stork Muffins. But whatever. These are lemony and lavendery and perfect and yummy.
We also made, but don't have pictures of, ED&BV's Cocoa-Banana Muffins (yum!), ExtraVeganZa's Apple-Walnut Spice Muffins (I thought these were good, but they are the first muffin ever that Q didn't like), and Hide and Seek Muffins from Pretend Soup (which we've made before.

And the only new food we've given Teague is yams.
He loved 'em. He's been cut-off from broccoli, as it made him a wee bit, ahem, gassy, and he would therefore, keep me up all night (moreso than he already does). I plan to make a bunch more food for him this weekend.

And that's all, folks.
Peace and love.
xo

Wednesday, January 30, 2008

Back to the food

It's been three long weeks of cooking, so prepare yourselves for a lengthly-ish post.
First up, is the Portobello Mushroom Tofu Quiche from ExtraVeganZa. I didn't have any portobellos, so I subbed porcini mushrooms, which, the dear Food Network chefs have taught me, are really just baby portobellos. The quiche was super yummy, but a little labor-intensive, since it involved a few steps, as well as making a crust. I'm sure I'll make it again though.
I was supposed to use red pepper strips, which would've been prettier, but I had yellow on hand, so there you go.

My sisters turned 20 last week (they are twins... hence the sharing of the birthday....), and we had a small family dinner for them at my dad's house. My stepmom, who, like most of the amazing people in my life, always makes an effort to veganize food for us, made a vegan version of one of my sisters' favorite foods: Jamaican patties. Mmmm. I haven't had these in years....like, maybe 7 or 8 years. Wow. They were awesome.
While we're talking about awesome people, I'd like to give a shout out to everyone else who has been sweet to us in the past few weeks: thanks to my friends Audrey, for the pizza and the soup, Nicolette for the sushi, Trina for the rad bean-cookies, and to my family, who are always super supportive, and always have chocolate soymilk around for Quinn. :)

Next up is two ED&BV recipes put together: Living Caesar Salad and Blackened Tofu. It was super-yummy, but I totally effed up the tofu and burned the crap out of it somehow. I know the idea was to blacken it, but not to burn it to a total crisp. Whatever. I scraped the badly burned parts off and dug in. My husband loves all things burny (despite the carcinogens), so he kept his intact and loved it.

At the farmers' market on Saturday, I picked up, among other things, a huge savoy cabbage. I've never seen a savoy cabbage before, but they are really ginormous. My husband was reluctant to get it, since I rarely cook with cabbage, but it's the dead of winter, and the market has some pretty slim pickens. I knew I had a recipe that called for savoy cabbage in my ReBar cookbook, so I went ahead and bought it. As it turned out, ReBar had two vegan recipes using my new giant cabbage. I made the BigBarn Bowties. It was described as "humble and earthy" (just like me!!! haha), and it did not disappoint. Topped with nutritional yeast, it was a lovely winter meal.

Shockingly, I haven't done too much baking lately. I certainly should be, with the ridiculously low temperatures here. Last week, aside from a batch of ExtraVeganZa's Carob Mint Oatmeal cookies (or something to that effect), Quinn and I made a batch of ED&BV's Oatmeal Raisin cookies (inspired by VeggieGirl), with the addition of some carob chips. Quinn always likes to have a job when we bake (when we make muffins, it's his job to line the tray with muffin liners), so I gave him the oh-so important job of smushing the cookies down a bit before they went into the oven.
The cookies were super yummy, and baking with the boys (Teague is usually in a baby carrier of some kind) is the best way to spend a morning.

Speaking of the boys, we have a lot to catch up on with Baby Teague's dining experiences.
First, blueberries! He loved 'em, no surprise there.
Next, butternut squash, which also went over very well.

Also on the menu, without pictures, are broccoli, blackberries, bananas, and peas. He doesn't dig broccoli on it's own, but doesn't mind it mixed with other veggies. Oddly enough, he really doesn't like blackberries either. Huh. Maybe the seeds?

And lastly, that sneaky guy tried to rebel against our vegan values and eat a cow! We caught you Teague!
"Crap! I've been outed!"