This type of technology has been rejected in European countries while it has been increasing in North and South America.  Last year, according to a report in USA Today, “330 million acres of biotech crops were planted in 25 countries” and “The USA is the biggest adopter, growing 158 million acres”.

China has now approved GMO rice and corn, so between the growth of US and China GMO foods, be careful to only buy Organic/Non GMO.  Engineered foods are harmful to your organs and toxic!  This blog today is just a call out to be aware of the foods you are buying and realize that almost every pre-packaged food has some form of corn, soy or canola in it and unless it says organic or non-gmo, you can pretty much guarantee you are eating genetically engineered foods.

Here is a previous article that I wrote with more details about genetically engineered foods and how they affect your body: http://www.justgoodenergy.com/2010/01/30/killing-you-softly/

                          

Related posts:

1. Genetically Modified foods are on the rise!
2. Why Choose Organic?
3. What is in Your Rice Milk

Last weekend while at a natural health convention I was introduced to the Vice President of AOI Tea Company.  She was very sweet and knowledgeable about matchaand their processing.  I saw beautiful pictures of their organic tea farms in the mountains of Aichi, Japan.  I sampled their varieties of matcha tea, learned about their processing of the tea, and got to know the company (they have been growing Matcha for over 90 years).  The first thing I noticed was the taste of their tea.  I have been drinking Matcha for over 5 years and am accustomed to the slightly bitter taste that it generally has but was surprised at how smooth AOI’s tea was. 

I took home with me samples which my husband and I have been trying all week.  We definitely noticed a difference in energy levels.  Their matcha seems about twice as strong as any of the other varieties we have tried.  One day I added 1 1/2 tsp to hot water and coconut milk, which is the usual amount I add, and was shocked at how great my energy levels were never feeling tired until midnight!  Plus, I had no appetite because Matcha tends to curb your hunger.  Now I know that I only need half the amount when using AOI’s matcha tea

My goal here is to simply provide you with what I feel is a great find and a high quality product – I don’t want to sound like a salesman!  I get excited when I find a new product or company that I love and want to share it with everyone.  At the very least try drinking a couple cups of Matcha tea in the afternoon when you get that sleepy lull and see how you feel.  I am drinking some right now as I type.  To be honest without my afternoon matcha/green superfood drink it would be difficult to research and write while my son takes a nap!!  Having a 2 year old does not leave you with much brain power by his 2pm nap time

Read up on my previous articles about the health benefits of matcha and you can watch the video at my home page called “Green Tea of the Samurai” where I demonstrate how I make my matcha drink.  A quick recap of Matcha’s benefits include mental stimulation, clarity, focus, sustained energy, mood support, chlorophyll, vitamins, minerals and even aids digestion after eating a heavy meal.

Last tip: I just tried Amazing Grass’s new energy superfood blend coming out soon that has Matcha green tea and Yerba Mate extract added to their original green superfood blend.  It is the only product I have seen on the market with matcha added and is a cost effective way to get your matcha.

                          

Related posts:

1. Matcha Green Tea
2. Superfood Top Pick: Chia Seeds!
3. Product of the Week: the “Greedy Mouth” Kid’s Books

I have had numerous questions/emails regarding supplementing with fish oil.  Yes, I do recommend supplementing with fish and/or flaxseed oil regularly, especially during pregnancy and for your babies/kids.  Let’s talk about the only way they should be consumed and specific brands…

First of all, what makes them important?  Experts agree that the typical western diet is deficient in omega-3 fatty acids because most people do not eat enough omega-3-rich foods.  One of the most beneficial actions you can do to help prevent disease and other health problems is to increase your intake of the omega-3 fats.  Omega-3 fats are high in two essential fatty acids (which means your body does not produce them and must receive them from foods): DHA and EPA.  EPA and DHA are the noteworthy components naturally provided in raw, cold-pressed fish and flaxseed oil.  Omega-3 is also found in flaxseeds, macadamia nuts, walnuts, coconut oil, and dark green leafy vegetables, among many other foods. 

 I recommend fish oil due to its high DHA content, important for the brain, focus, sensory and central nervous system function and ADD.  More recently, however, algae is becoming well known for being rich in Omega 3 and DHA.  Omega 3 is important for child development, hair, skin, cells, a balanced central nervous system, strong immune system, hormone regulation, brain function, mood control, heart health, and much more.  I highly recommend taking 2-3 grams of fish and/or flaxseed oil. 

 Recommended Companies: When taking Fish oil, make sure the oil has been tested for mercury and other metals such as lead, PCGs and dioxins; is from a very good source  of cleaner waters using fish such as salmon, sardines, anchovies, krill; and has been molecularly distilled.  Ideally the oil should be in a dark glass to prevent oxidation.  I generally prefer oils in a jar versus capsules because it is more cost effective and capsules are generally stored in hard plastic-type containers.  The following companies follow these guidelines and I have used personally and for my son, beginning at 10 months.

• Nordic Naturals - They not only have an entire line for adults but have a very vast line for babies and kids.  From liquids to gel caps to even gummy omegas.  Their newest product was featured at a recent health/supplement show I went to called “Baby’s DHA“.  It gives the right amount omega 3’s needed for infants beginning at 5 pounds up to 35 pounds.  It is a great product and could easily be added to your baby’s bottle or simply given in dropper form.  I wish it had been available when my son was a baby!  My son currently  loves their Children’s DHA which has a berry after taste – he drinks it by the spoonful!
• Health from the Sun/Sea uses fish that is wild from the Arctic Ocean and Nordic Seas and is 3^rd party tested.  They have a very clean line of fish, flax and hemp oils and have a new product called “Eco DHA” which was impressive and looks like a great source of omegas.
• Carlson’s (Norwegian fish oil) – When I was pregnant this was the only oil I could stomach for some reason.  I love that their oils are also in a dark glass bottle and I never once had that “fish burp” that you sometimes get with some fish oils.  I used their lemon fish oil every day, about 1-2 Tbsp daily, my entire pregnancy.  I added it to my morning baby green shake and it added a nice after taste.
• Barleans – They have a new yummy Omega Swirl line featuring flax oil, fish oil and plant-based DHA that is tasty and amazing in green drinks and smoothies.  I also like that they have the vegan source of DHA because most companies only use DHA from fish oil but for vegans out there you can purchase Barlean’s flax oil that has an algae-based DHA added!   

                          

Related posts:

1. Powerful Hemp Seeds
2. What’s for Dinner: Amazing Fish Cakes and Greens
3. How to Boost your Brain

One of my specialties and passions is analyzing products.  It can be overwhelming with all of the product selections at the grocery store, in the supplement section and in the household department.  My goal is to help educate my readers about the various products out there and which ones are the most natural and beneficial.  This new bath ball naturally removes chlorine and toxins from bath water making it safe for you and your children! 

We live in an area where the water is unfortunately heavily chlorinated.  My son’s skin is extremely sensitive and the first month after we moved here he had pretty bad eczema – I realized that the water was a big part of it.  You can actually smell the chlorine in the water, yuck!  My husband found this great “ball” that you put in the bath tub and it removes chlorine and other chemicals from the water. 

The great thing is that this bath ball is not made of any unpronounceable chemicals.  It is simply made of Virgin American Crystalline Quartz and KDF.  KDF is made of 50% pure copper and 50% pure zinc and the combination, when in contact with chlorine, seems to convert it to chloride.  According to the website, www.promolite.com, KDF is “effective in removal of chlorine, chloramine, iron, bacteria, algae, fungus, hydrogen sulfide, many if not most heavy metals, and other problem contaminants”. 

I highly recommend checking out this bath ball.  It is safe for all ages, even babies and pets.  The bath ball is effective for 200-300 baths, so basically you would need one ball per year.  At about $40.00, that is not too bad, considering your skin is the biggest organ and absorbs everything that touches it!  I don’t think you want chemicals leaching into your child’s body!!

Here is the link… http://www.promolife.com/bed-and-bath/shower-and-bath-filters/crystal-bath-ball/prod_1562.html

                          

Related posts:

1. Product of the Week: the “Greedy Mouth” Kid’s Books
2. AOI Matcha Green Tea – Pick of the Week
3. Favorite Find:Melon Medley Face Oil

Quinoa is an amazing high protein grain ideal for diabetics, those watching their waist line and anyone wanting good health and energy – I think that includes everyone!  Learn more about this Aztec grain and how to make it in a few of my family’s favorite recipes.  Your kids and family will love eating it!

What is Gluten?  Grain (especially wheat) protein is what makes up gluten.  It is a protein-carbohydrate mixture that is mainly contained in wheat, oats, barley, rye and spelt.  Some people have sensitivity to gluten that is usually either intestinal (gastro-intestinal tract is the most affected organ) or allergy-related (allergies develop due to the proteins in the gluten).  Even those without gluten intolerance generally have some difficulty digesting too much gluten at any given time.  Gluten is difficult on the digestive tract and can irritate the bowel.  Too much gluten in your diet can cause bloating, gas, weight gain, tiredness and constipation. 

Grains come from grass seeds and they are essential to our body.  Whole grains contain amylase, a digestive enzyme that helps  to break the grain down.  Even if the whole grain is cooked, like brown rice, quinoa, and millet, the enzyme retains some potency.   

I strongly recommend minimizing the amount of glutinous flour and grains that you consume and focus more on gluten-free grains, such as Amaranth, Brown Rice, Buckwheat, Corn, Millet, and Quinoa.  One of my favorite grains is quinoa.  Quinoa originated in South America and is now grown in Colorado.  Quinoa is a complete protein, has ten times more absorbable iron than wheat and corn and is high in Vitamin B.  It is gluten-free and one of the least starchy grains.  It is very easily digested and is one of my favorites to both eat raw and cook with. 

My favorite variety is the red quinoa – it is nuttier in flavor and keeps a bit of a crunch to it even after cooking. I definitely recommend soaking your quinoa in water for at least 6 hours before cooking.  Cooking time decreases by almost half and the vitamins, minerals and protein increases.  It would be very difficult to gain weight from soaked/sprouted quinoa!

Here are a few delicious recipes that I have created using quinoa… 

BUTTERNUT QUINOA 

Ingredients:

1 small butternut squash

  1-2 Tbsp coconut oil

1 brown onion

 ½ red bell pepper

 1 cup mushrooms, finely chopped

 6 cloves of garlic

 2 cups raw broccoli, chopped small

 2 cups coconut milk

 1½ cup diced tomatoes, fresh or stewed

 ½ cup corn, fresh or frozen then thawed

 2 cups fresh cilantr

 3 cups raw quinoa

 1 Tbsp Veganaise (the grape seed oil variety)

Sea Salt, or more to taste

 1 Tbsp Braggs Liquid Aminos

 ½-1 tsp saffron

 1 tsp agave nectar

 2 Tbsp nutritional yeast

 1-2 tsp hot chili sauce

 Cayenne or chili pepper flakes to taste

Preheat the oven to 400 degrees.  Chop the squash in half, scoop out the seeds, and lay open on a baking sheet.  Bake for about ½ hour or more until completely cooked.  While the squash is baking, prepare the remaining ingredients.  In a large soup pan, heat the coconut oil on medium heat, adding some of the salt and hot chili sauce.  Finely chop, or pulse-chop in a food processor, the onion and red bell pepper, and stir into the soup pot.  Sauté for about 5 minutes.  Next, finely chop the mushrooms and garlic and stir them into the pot.  Chop the broccoli into small pieces and mix into the pot while adding the coconut milk.  Stir well.  Chop the tomatoes into small cubes and stir into the pot with the remaining seasonings (salt, sweetener, saffron, chili pepper, veganaise, yeast, etc.) .  In a food processor or blender, puree the corn and cilantro into a paste and stir the mixture well into the soup pot.  When the squash has finished baking and cooling, scoop out the squash and chop it into small cubes.  Stir it into the pot.  Be sure to scrape out the extra squash from the edges and add it to the stew.  Add the soaked and/or sprouted quinoa to the stew and mix well.  Do a taste-test and see if it needs more heat, sweet, spices or salt.  Cover the pot, bring the stew to a boil on medium-high and reduce to a simmer for about 15-20 minutes, stirring occasionally.

Serves 6-8.

*Tastes great as a hot stew or as a dip for your pita bread. 

SPICY CURRIED QUINOA

 Ingredients:

 1-2 Tbsp coconut oil

 1 brown onion

1 red bell pepper, finely chopped

1 cup finely diced carrots

2 cups raw cauliflower, chopped small

2 cups coconut milk

1 cup diced tomatoes, fresh or stewed

6 cloves of garlic

1-2 Tbsp curry paste or 2-3 tsp curry powder, more if desired

2-3 tsp dried ginger or 1 Tbsp fresh grated ginger

¼ tsp cumin

1-2 tsp cayenne powder (or more to taste)

2 Tbsp lemon or lime juice or 1Tbsp dried lemon grass

2 cups fresh cilantro

3 cups raw quinoa, soaked for a  minimum of 8 hours

¼ cup bamboo shoots or water chestnuts

1 Tbsp Veganaise (the grape seed oil variety)

Sea Salt, or more to taste

1-2 Tbsp Braggs Liquid Aminos

1 Tbsp agave nectar or honey or 1½ Tbsp xylitol

1-2 tsp hot chili pepper sauce, Optional

In a large soup pot, heat the oil, adding ½ of the salt and chili pepper sauce.  Finely chop, or pulse-chop in a food processor, the onion, red bell pepper and carrots.  Stir into the melted oil in the pot and sauté for about 5 minutes on medium heat.  Finely chop the cauliflower and add to the pot while pouring in the coconut milk and Liquid Aminos and mix well.  Add the ginger, curry, cumin and cayenne, and the  remaining salt and chili pepper sauce.  Finely chop or puree the tomatoes and garlic and stir into the pot, along with the lemon, lime juice or lemon grass.  Stir in all of the quinoa and the sliced bamboo shoots.  Lastly, stir in the finely chopped cilantro and any remaining seasonings (Veganaise, the sweetener, etc.).  Do a taste-test and see if any spices need to be added.  For example, if it is too salty or spicy, add more sweetener, veganaise, and/or coconut milk.  Cover the pot, bring to a boil over medium-high heat and then let simmer for 15-20 minutes, stirring occasionally.

Serves 6-8.*

Try adding other vegetables or replacing the cauliflower with chopped potatoes.

THE BEST TAQUITOS EVER

Ingredients:

12 corn tortillas

2-3 Tbsp coconut oil

Quinoa Filling:

1 cup cooked quinoa

½ cup cooked black beans

1/3 cup corn

1/3 cup fresh cilantro, chopped

¼ cup fresh salsa

Few dashes of cayenne pepper

2-3 tsp lime juice

1 Tbsp coconut oil

¼ cup nutritional yeast

To Prepare Quinoa:

One cup quinoa to about 1½ cups water.  Bring to a boil and simmer on low with lid on for approximately 15-20 minutes, stirring occasionally (until water is absorbed).  While the quinoa is cooking, prepare the remaining ingredients.  Once the quinoa is done mix it with all of the filling ingredients.  Lightly toast the corn tortillas for about 1 minute in the toaster oven.  Down the center of the tortilla, spread about 2-3 Tbsp of the quinoa mixture and press the mixture into the tortilla.  Roll the tortilla up tightly and lay seam-side down.  While rolling the taquitos, heat the coconut oil in a large skillet over medium to high heat.  When the oil is beginning to sizzle, place the rolled taquitos seam-side down into the fry pan.  Fry the taquitos on each side for about 2-3 minutes, until each side is a crispy golden brown.  Serve with guacamole and salsa for dipping enjoyment!

Serves 4-5

QUINOA TABOULI

Ingredients:

4 cups cooked and cooled red or white quinoa

1½ cups shredded carrot

2 cups finely chopped red onion

2 1/2 cups finely chopped tomatoes

2/3 cup finely chopped green onion

2 stocks of finely chopped celery

¼-1/3 cup finely chopped mint

1½-2 cups finely chopped parsley

Sea salt (to taste)

5-6 Tbsp olive oil (to taste)

½-2/3 cup lemon juice (to taste)

Salad Preparation: In a large mixing bowl combine the salad ingredients.  Stir in the cooled quinoa.  Sprinkle

CelticSea salt to taste and continue

to mix.  Pour the olive oil and lemon juice on separately, tasting each to adjust amounts.  Serve in a bowl or spoon out on to a lettuce coveredp platter.

Serves 6-8*

*The flavor is best if refrigerated in an air tight container for at least an hour or overnight before serving.

                          

Related posts:

1. Gluten-Free Butternut Quinoa
2. Delicious, Gluten-Free Peanut Butter Cookies
3. Tasty Dairy-Free Potato Pancakes

It is an age old understanding among mothers that the future health of their children is dependent upon what we as parents provide them from the time they are born.  Unfortunately, this basic principle is often forgotten in the busy and increasingly artificial lifestyles that are commonplace in most circles. 

 There are some that say, ‘that which is free has no value’, but that statement runs empty when we talk of the love we have for our children.  Love is free, and is by far the most valuable gift we as parents provide our kids from the first breath. Love for our children is encased in the care we give them, and there is no more important aspect of that care than what we feed them. I believe that if you want to provide the best care for your child, then… you would want to raise them on a more natural diet that is by design a more organic approach. 

The first choice a mother has to make is regarding milk—breast or formula.  Breast milk is the most perfect food for a baby followed by goat milk and coconut water.  The next phase in a baby’s life is introducing solids, which can be a bit confusing and controversial. What is most interesting here is that your baby actually already has the answers for you.  Babies are after all born with an innate ability to know what their bodies need and don’t need.  If they do eat something they perceive as foreign and unnatural, they will spit it up and most likely refuse it the next time.

Many children who contract diseases are malnourished on some level.  Malnourished need not be always defined as starved.  Quantity and quality are mutually exclusive.  A child that is obese can still be malnourished because they are consuming foods with no nutritional value.  Therefore, their bodies are lacking in vital nutrients.  Poor nutrition lowers children’s resistance to all kinds of diseases.  It is at this young stage that malnutrition has the most severe effects; especially related to protein, iron, iodine and vitamin A deficiency.

What we can do as parents is to be smart and informed with our food selections.  Ideally you would stick to as natural as possible – the less processed the better.  Jarred/boxed baby food is convenient, but I challenge myself to make homemade baby food the majority of the time.  Feeding your baby a variety of organic, fresh and seasonal foods is the best option and your baby will appreciate it.  Any time I try to feed my son jarred foods or boxed cereals that I define as alternative, he doesn’t seem to like the food as much compared to the fresh and natural course.

I’m not advising you to spend hours in the kitchen preparing meals for your baby on a daily bases.  I usually make enough of each item to last 2-3 days.  Another great tip I learned from another mom is to make large batches of each fruit or vegetable at a time; keep out enough for a few days and then label and freeze the rest.  Next time you want to serve your baby that particular food, simply take out a portion, let it defrost in the fridge, and you are ready to serve.

Below are helpful tips I have put together for babies 6 months and older…

Coconut Pudding: What do pediatricians generally recommend as the first food? Baby cereal made from rice or oats. Not only is this a cooked food, it is also very processed and has very little nutritional value. This food alone is generally the cause of constipation. Nature has provided another food that is the ideal first food and is the answer to constipation. The meat from young coconuts is raw, loaded with enzymes to aid in digestion, packed with protein, vitamins, minerals and essential fatty acids. Their little stomachs can easily absorb the nutrients and break it down. The coconut water is just as nutrient-rich and provides electrolytes and enzymes.  Coconut Pudding Recipe:

1. Purchase Young Thai coconuts from a local health store.  Ask them to cut the top off for you and reseal with the plastic.  You can cut them yourself but they are very difficult.
2. With a metal spoon, scoop out the inside of about 2-3 young coconuts and place the meat in a blender.
3. Add 2-3 Tsp agave, honey or maple syrup; a splash of vanilla extract; a dash of cinnamon and about 1/3 cup of liquid – use either water, dairy free milk or the coconut water from inside the coconut.
4. Blend on high until smooth and Creamy. *Use within 2-3 days

This tastes amazing combined with pureed fruit and/or goat yogurt!

CEREALS:There are two different ways to make whole grain cereal.  If your baby does not have any teeth and needs to have a pureed cereal, here is what you do: Select from a variety of nutritious grains such as millet, amaranth, quinoa, barley, oat or rice.  In a high power blender grind the grain as fine as possible.  In a sauce pan, add about ¼ cup of the grain to just over ½ cup water (about a 1:2 ratio).  Bring to a boil, reduce heat and simmer until done.  *Make sure to stir constantly or else the grain will clump.  In a bowl mix the cereal with breast milk or water if needed for thinning.  Also try mixing in pureed raw fruits, mashed bananas, pureed young coconut meat, and/or a drop of raw cold-pressed coconut oil or flaxseed oil.  Try different combinations of choice, depending on what they like, such as applesauce, pureed apricots, pears or mango. 

*A great addition to their cereal or even pureed fruit is to add ground up chia seeds - try grinding them into a powder with your coffee grinder or blender.  You can also make chia milk.  This seed is high in iron and calcium and extremely nutritious for all ages!

FRUITS:

Try fruits that are in season.  Most fruits are best when raw, unless they are really fibrous such as apples.  It is difficult to puree apples completely unless precooked.  Make sure and first peal any fruits that you use.  Good ones to start with are peaches, apples in the form of applesauce, pears, bananas, avocado, apricots and mangos.

•  Simply peal the fruit, cut it into pieces, and place in your food processor or you can use a baby mill grinder.

•  Puree until smooth – add water if necessary.

VEGETABLES:Veggies are always best when in season.  Babies have a hard time digesting raw veggies, so it is always best to cook them first.  Some great veggies to start your baby off with include, sweet potatoes, squash, yams, green beans, peas, zucchini and carrots.  I like to mix one of the orange or yellow veggies (squash, sweet potatoes, yams or carrots) with a green veggie.  It makes it a bit more palatable.  However, some babies like peas or green beans by themselves, try and see what happens. 

PROTEIN:Generally between 9-12 months, babies are ready for a small amount of protein-rich foods.  Depending on your baby, you could introduce animal protein such as chicken, fish, goat cheese, legumes, and eggs.  Legumes such as lentils, white beans, adzuki and black beans should only be given if they are first soaked in water for 8-15 hours before cooking.  The soaking process allows pre-digestion to begin, breaks down the enzyme inhibitors in the bean, and increases the absorbability of the protein and nutrients.  Thus preventing gas, bloating or any difficulty with digestion.   

COMBINATION MEALS:Once a baby is used to the individual grains, veggies and proteins, it is really fun to begin making pureed soups and stews.  My son loves when I cook together sprouted quinoa, soaked red lentils, chopped carrots, and acorn squash.  I simply placed all ingredients in a pot with some water, bring to a boil, cool, and then puree.  I like to add a little coconut oil, Celtic Sea salt and nutritional yeast.  I make enough for at least 10 meals, freezing enough for 3 meals per container.  Another fun recipe is cauliflower mashed potatoes.  I steam the cauliflower and butternut squash until really soft and then puree with olive oil, Celtic sea salt, nutritional yeast and coconut water. YUM!  Be creative. 

LIQUIDS: After 6 months it is recommended to start offering your baby fluids besides breast milk or formula.  Rather than give my son juice, which is full of sugar, I like to offer him plain water, a little bit of diluted goat milk, or a few ounces of Young Coconut water (not to be confused with coconut milk).  The coconut water is great on their tummies and aids in digestion.  It is refreshing for them while not too filling.  I buy a couple of the Young Coconuts from the health food store weekly, chop it open, drain out the water, and use over 2-3 days.  You can also freeze the coconut water and use at a later time. 

FATS:Breast milk and formula have all the fat needed for an infant.  However, as your baby starts nursing less and eating more solids, gradually they will need some fat to be added to their solid regime.  One of the best fats is avocado – great pureed with banana, applesauce, sweet potatoes, or by itself.  The oils that I commonly add are coconut oil, flaxseed oil and olive oil.  Plain goat yogurt is also an easily digested fat/protein/calcium.  My son absolutely loves pureed peaches with unsweetened goat yogurt.  Sometimes I add a couple drops of agave or stevia.  It is also great as a kefir type drink.  Combine part goat yogurt with water, breast milk or coconut water and shake well. 

MORE TIPS:

• I don’t recommend adding salt to any of your baby’s food until they are at least 9 months, and even then only a minimal amount.  The only salt that should be used is Celtic Sea Salt or Himalaya Salt, which are whole foods supplying over 80 minerals.  Since a baby’s kidneys can’t handle a large amount of sodium, it is best to eliminate all processed salts.  Plus, you don’t want your baby to grow into a salt-addict!

• Try not to sweeten any foods as much as possible.  Even with plain goat yogurt, first let them taste it plain before adding anything sweet to it.  If you are going to use any sweetener, it is best to stick to fresh fruits, agave, yacon syrup, maple syrup, barley malt, rice syrup or stevia, making sure to avoid honey until after one year.

• Try rotating foods every 3-4 days to insure that your baby is getting a varied diet.

• Wait 3 to 4 days before introducing a new food.

• Don’t force feed your baby, they know what they need.

• Always buy organic whenever possible

                          

Related posts:

1. Baby Got Backed Up
2. Is your Home Baby and Toddler Proof?
3. Amazing Homemade Baby Formula

These muffins taste like a treat while providing all the ingredients for a healthy breakfast.  They have a good amount of protein, complex carbs and healthy fats to keep your blood sugar sustained for a longer period of time.  They are just like eating a bowl of oatmeal topped with sprouted tofu, coconut, natural sweetener and spices – but tastier. 

These are great to take with you on the go, especially for your little ones.  I get the most questions regarding healthy and fun baby/toddler food and snack ideas.  This is easy to make and fun for them to eat… enjoy!

Ingredients:

• 14 0z thick coconut cream (either blend coconut meat in your blender with water or you can buy canned coconut milk, such as the organic Thai Kitchen, that is full fat and not light, which comes out really thick).
• 6 ounces Wildwood sprouted tofu
• 1 ½ cups oat flour (I ground up rolled oats in my blender and used it as my flour)
• 1 whole egg or Ener-G egg replacer powder for 1 egg
• 1/8 tsp Celtic Sea Salt
• 1½ Tbsp coconut oil
• 1/2 cup agave, honey or Yacon syrup
• 2 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1½ tsp baking powder

Directions:

1. Preheat the oven to 350 degrees.
2. Grease a muffin tin with coconut or grapeseed oil or you can use muffin papers.
3. Mix the wet ingredients, including the tofu, in a blender on high until creamy.
4. Combine the dry ingredients in a separate bowl.
5. Gradually pour the wet ingredient mixture into the bowl of dry ingredients and mix well.
6. Fill the muffin cups 2/3 full and sprinkle extra cinnamon powder on top.  Also try sprinkling on top some date or maple sugar for extra sweetness.
7. Bake for 20-25 minutes.  Begin checking at about 18 minutes by inserting a toothpick into the center.  The muffins should be very moist when you remove them from the oven but the toothpick should come out clean.
8. Immediately remove the muffins from the pan and let cool on a wire rack for at least 10 minutes before serving.

*Makes about 16-18 muffins.

**You can also use them as a cupcake and frost them or add dark chocolate chips to the batter!!

                          

Related posts:

1. Pumpkin Seed Pesto meets Miso Coconut!
2. What to replace Whip Cream with this Holiday
3. Delicious, Gluten-Free Peanut Butter Cookies

I have taken the list of top recommended supplements from top Naturopaths and Herbalists such as Mark Blumenthal, Dr. Weil and Laurie Steelsmith and shared my experience with an understanding of these herbs…enjoy!

Immunity (continued):

1.    Dried yeast fermentate: This is simply a modified form of Brewer’s yeast (Saccharomyces cerevisiae).  Brewer’s yeast is a commonly taken powder rich in minerals, aminos and nutrients.  This fermentate form, under the brand name EpiCor has shown to “raise the levels of antibodies in the mucus membranes, and also increase the production, activity and efficiency of several types of immune cells.

2.    Pelargonium Sidoides: This is just a fancy name for a South African geranium with natural healing benefits that stimulates the immune system.  You have probably heard of the product “Umcka” by Nature’s Way…the main ingredient in this product is Pelargonium Sidoides.  This is one of my favorite products to recommend for anyone fighting the flu.  Studies have also found that this flower helps with quicker recovery from sinusitis, bronchitis and tonsillitis.

3.    Vitamin D: I have been encouraging my readers, clients and family to increase their D intake!  Vitamin D may be one of the best ways to arm the immune system against colds and flu, along with other respiratory infections.  Truly the best source of vitamin D is 15-20 minutes of daily sun.  The best form of supplementation is to use a food based source or D3 (cholecalciferol), which is easily absorbed by the body

Sleep:

4.    Valerian: This root naturally poses sedative properties, making it easier to fall asleep for those who have difficulties or even insomnia.  It works even better, according to studies, when combined with hops flower, also good for relaxation.

5.    5-HTP: This product is derived from the amino acid L-tryptophan.  I have recommended it to those with high stress levels, depression and trouble sleeping.  For those of you curious to know how it works…5-HTP is actually able to cross the blood-brain barrier and is then able to increase serotonin production/levels in the brain.  Serotonin is what helps you relax and sleep.  Note…Don’t take 5-HTP if you are already taking antidepressant medication.

6.    Melatonin: This is a natural hormone our body produces when it is time for the body to relax and go to sleep.  According to Dr. Weil, “melatonin can be used in supplement form as an occasional sleep aid, and is especially effective against jet lag”.

7.    Magnesium: I have always recommended magnesium for stress and muscle function/relaxation.  Due to this mineral’s ability to relax the cells in the body, especially nerve cells, it makes sense that taking it before bed would help to relax the whole body and improve sleep quality.  I prefer taking food based magnesium combined with calcium.

Allergies:

8.    Butterbur: This leaf is made of a particular compound called petasin which has been shown to minimize inflammation and allergic responses internally.  In research, butterbur leaf extract “improved allergy symptoms like sneezing, nasal congestion and itchy eyes”.  Dr. Weil even mentioned that this extract can be as effective as taking Zyrtec and Allegra for some.

9.    Astragalus: This is one of my favorite Chinese herbs for building the immune system and preventing illness.  Recently however studies have found that it can also be beneficial for those with allergies.  This root seems to have the ability to neutralize allergens in the body.

Quercitin: Here is another favorite! Quercitin is a type of flavonoid (compounds found in foods such as fruits, specifically apples and red onions with quercitin, and vegetables that are rich in antioxidants) that can help minimize allergy symptoms if taken regularly.  It is even more effective when combined with protein enzynes such as bromelain and can even minimize joint inflammation.

Well, now you have the top 20 recommended supplements for this year.  I would add green and red superfoods and digestive & proteolytic enzymes to the mix – also my favorites and extremely beneficial to overall health, immune system, digestion, inflammation and weight management.

                          

Related posts:

1. Top 20 Supplement List for 2010 – Part 1
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I have taken their list of top recommended supplements and shared my experience with an understanding of these herbs…Here are the first 10 supplements…

Brain Health:

1. Omega 3’s: Fish and flaxseed oil are the most popular and very rich sources of omega 3 fatty acids. Omega-3 fats are high in two essential fatty acids, DHA and EPA.  Fish oil is higher in DHA and EPA than most foods aside from algae (the vegan source of DHA).  Omega-3 is also found in macadamia nuts, walnuts, coconut oil, and dark green leafy vegetables, among many other foods.   EFA’s have proven to aid in cardiovascular function, brain and nervous system functions, fat metabolism, skin health, joint flexibility, arthritis, ADD, and inflammation.
2. Bacopa: An Ayurvedic herb that is good for memory and minimizing anxiety.
3. Ginkgo: This herb has shown to increase blood flow to the brain, helping memory and possible early signs of dementia, according to Dr. Weil.  My only caution is that it can thin the blood so if you are on any blood thinning products it would not be advised to take!
4. Phosphatidylserine: This is one of my favorite brain supplements that I recommend often for memory, concentration and overall brain health. It is a type of fatty acid that our body naturally produces but decreases as we age.  PS helps our body build brain cells and the process of neurotransmission affecting memory, depression, and possibly dementia.

Digestion:

1. Probiotics: Steelsmith claims that “It has been shown to treat and prevent diarrhea in children and adults”.  Probiotics, such as S. boulardii and L. Acidophilus, are the friendly flora, or bacteria, that support the normal colon ecology for digestion, absorption, elimination, and prevention of yeasts, bacteria and parasites.
2. Artichoke leaf extract: This bitter herb has been around for years used for many ailments – I was always familiar with its ability to help lower cholesterol levels naturally (which is still a characteristic of this herb).  However, currently it is being highlighted for its ability to aid the liver in the digestion of fatty foods.  Artichoke simply helps the liver produce larger amounts of bile, which are acidic digestive juices needed to break down many foods such as animal protein and fat.
3. DGL (deglycyrrhizinated licorice): Don’t get confused by the long word in front of licorice – it simply means that one part of the root, which can elevate blood pressure, has been extracted and what is left is an herb that, “When DGL tablets are chewed and swallowed, the resultant pasted lines and soothe the GI tract and promotes the health of the lining”, according to Dr. Weil.  This ability to coat the stomach lining makes it a great herb for gastro esophageal reflux disease.
4. Peppermint Oil: Peppermint oil can be taken in capsule form before, during or after meals.  It relaxes the gastrointestinal tract, reducing and preventing muscle spasms and cramping – making it ideal for those with IBS (Irritable Bowel Syndrome).

Immunity:

1. Mushroom Extracts: You may have seen some of the most common mushrooms such as maitake, shitake, and shitake in extract forms in the supplement form at health food stores.  These are amazing supplements and one of my favorite picks for strengthening the immune system, fighting allergies and viruses.  They have even been linked to fighting cancer cells.
2. Elderberry: This berry has been used for centuries for cold and flu prevention and treatment.  It is one of the safest immune herbs for pregnant moms (I took it a few times during my pregnancy) and is the most gentle for toddlers and kids.  My first choice for when my 2 year old soon gets a cold.  The syrup is tasty too!

Stay tuned for the remaining top 10 supplements tomorrow…

Sources: Naturalfoodsmerchandiser.com

Naturalnews.com

                          

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1. Top 20 Supplements for 2010 – Part 2
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The health of the mom and baby during pregnancy is critical.  As a mom, I know that your biggest concern is that your baby is born healthy and perfect.  Obviously I can’t guarantee a perfectly healthy baby, but I can give you the best ingredients I know and personally experienced to give mom and baby the best chance.  Here are some interesting connections between alkaline water and the mom and baby’s health…

Pregnancy and Baby Health: Babies are becoming increasingly acidic at birth.  An acidic baby is more likely to be born preterm; have a greater chance of being overweight as a child; likely to develop diabetes and become glucose-intolerant; and are much more prone to illness.  Because most moms are acidic during pregnancy, it has become much more common to become diabetic, have high blood pressure, and much more – this acidic stress in the body filters to the baby. 

Now it makes sense why eclampsia has become more popular, which is associated with stressed and overloaded kidneys due to an abundance of waste materials (which are acidic) in the blood.  Therefore, if the mom is has alkaline reserves from drinking alkaline water, the kidneys do not have to work as hard.

At the ISIS Holistic Center, they found that, “The stress to the liver will also be reduced.  This can help to prevent jaundice… Even the loss of teeth during pregnancy is common when the body is trying to obtain more alkaline minerals such as calcium”.

Hydration: As I have explained in previous blogs, alkaline water is the most hydrating water, which is essential during pregnancy.  The need for proper hydration is to the health of the growing baby.  Alkaline water easily penetrates cells, keeping them hydrated.  Alkaline water will help to transfer the nutrients to the baby and help the mom absorb the nutrients and supplements she is taking

Japanese Studies: According to an ND at Isis Holistic, “Studies over a 15 year time span in Japanese clinics demonstrated some amazing benefits that pregnant women experienced while drinking alkaline Kangen Water^TM:  Substantial reduction in emesis, smooth delivery, reduced cases of jaundice, increased lactation, smooth and satisfactory growth of newborns, improvement in hyperbilirubinemia in newborns.”

Drinking alkaline water and following my recommendations in the Pregnancy Diet Dozen should give a great heath advantage to you and your baby

                          

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1. Alkaline Water Summed Up
2. Why Women Have a Hard Time Conceiving when Acidic
3. Why We Need Alkaline Water – Cell Health