Pulp Fiction: Homemade Juicing & "Juice Fasts"

Don't be fooled, adding a whole
apple to any juicer is going to
taste pretty gnarly... It's possible,
just not tasty or practical.

Okay, so recently the husbo and I acquired a juicer from Walmart.  We wanted to go with something that was mid-grade in price so a.) if it didn't work we wouldn't feel as bad about the purchase and b.) a lot of the more expensive juicers have that hefty price tag because of the brand name --or because they're commercial juicers and don't belong in your kitchen (though I have to say the hand-cranking wheatgrass juicer looks pretty sweet...  But not $75 sweet for a unitasker) We went with the Hamilton Beach Stainless Steel "Big Mouth Juice Extractor".  It was found at our local store which barely carries anything, so I'm assuming it's easy to find, but you can follow that link to order online or see if it's available in your store.

"Juice Fasting" & Why? That sounds really unhealthy
On the contrary!  It's actually really healthy as long as you're getting a good variety of juices into your system.  The whole idea behind "juice fasting" (the recommended time for beginners being 7-10 days) is to give your already-ill body a rest and let the juicer assist you in absorbing nutrients straight from the fruit.  "But I'm not sick?" Technically if you follow the diet that most busy moms, Americans, or just hard-working people follow, your body isn't going to be in the greatest condition.  Even if you're the healthiest person you know, this is a good way to begin a new diet regimen because you're clearing out all the bad stuff and just holding on to the good stuff.  The question I had was "Why not just eat a whole bunch of fruits and vegetables and forego the juicing?" Well the first answer to that is that we just don't do that. I don't know a lot of people who actually sit down to 10 pounds of fruit and vegetables a day. However, if you do actually do that, here's another reason: it takes our stomachs about 30 minutes-2 hours to digest plant-based foods.  In that time you're losing valuable nutrients from your stomach acids and enzymes breaking down the food.  Also, for people who are ill it takes their bodies even longer to break down those fruits and vegetables and it can add to fatigue (I'm talking people with autoimmune diseases, diabetes, Cancer, anything that has stunted your normal bodily functions)  When you drink juice it empties from your stomach in about 15 minutes.  That means the juice --and all those awesome nutrients-- enter your small intestine faster.  Your small intestine, covered in millions of finger-like extensions called "villi" to create more surface area for maximum nutrient absorption, is where our bodies begin to obtain the nutrients from what we eat whether it's fruits, vegetables, animal, or breads.  So the faster your small intestine gets a hold of this juice, the faster your body will get nutrients.  It's also broken down in a way that your body will end up absorbing more than if you just sat down to a giant plate of fruits and veggies.  This isn't hype, this is actual science.

        Stay Close to a Bathroom!  Yay!

Don't be embarrassed!  If you ever notice
a stark change in your bowel habits or just
don't feel comfortable with them, tell your M.D.!

Since you're digesting these plant-based foods at such a faster rate than normal, it stands to reason these fibers and juices are going to be hitting your large intestine faster as well.  Someone asked me recently "Well does it give you diarrhea?"and I said "Well no, but we're all so used to going once a day --or, God forbid, once a week-- that if we end up going to the bathroom once, twice, or even three times more than usual, we think there's something wrong.  As long as you're not passing watery stools each time it's totally normal.  You're clearing yourself out!" Yes, that's incredibly graphic, but when you're going to go on a drastic diet change, no matter what kind it is, you'll expect to have changes in your bathroom habits! It's all normal, we're all human, we've been doing this since even before we came out of our mom's bellies.  That's just another benefit to juice fasting.  I'm not personally going to talk about my bathroom habits on here, but anyone who is going to be doing nothing but drinking juice is going to clear out, but not in a crampy, painful way like taking a laxative (those cramps are caused by stimulants in laxatives and gas.  Unless you're using fruits or vegetables that you are sensitive to, you shouldn't experience gas or cramps.)  You've heard it here, you've heard it from Oprah, you've heard it from Oz, you've heard it from that weird, pencil-mustachioed guy who does infomercials: overall bodily health begins in the colon.  If you have an unhealthy lower digestive system your immune system is probably compromised, you may be more susceptible to allergies or hay fever, you may have an overall feeling of tiredness and sluggishness, etc.  It's all because that part of our body is an all-natural septic system and if it's not taken care of, you can become septic.  In the worst cases you can even end up in the hospital with painful problems like impaction, infection, and if you have a diet that consists mostly of animal tissue and you're not going often enough, you could even end up with a perforated colon, septic shock, and maybe even death.  Who knew the part of the body we laughed about so much as kids could kill you??  I had a friend who ended up in the hospital from impaction and it was scary as all get-out.  In the end, it's what you put in there that counts.  Colon health from not eating animal flesh is for another article, but you'd be surprised how much better you feel if you cut out meat. I digress...

So is it a true fasting?
Some people can handle a 100% juice fast.  That means replacing any meal and snack, or even any pang of hunger, with a juice drink.  You'll be very surprised how quickly you'll be satiated with a big glass of juice.  It's not like drinking even the best store-bought bottled juice.  There's so many pulpy bits of goodness in there that your stomach becomes full of the fiber and you're not hungry anymore!  I was just thirsty for orange juice the other day and it was the first time I had orange juice that actually made me feel FULL.  I'm not drinking these huge glasses of juice either, just a normal 6-8oz. serving.  The only thing I can say is do not ever start a juice fast if you have any doubts on how it will impact your health.  Especially if you are diabetic.  If you feel you are healthy enough to start the regimen, by all means go ahead, but a friend of mine is diabetic and I'm urging him to talk to his doctor first.  I do not want to be responsible for anyone's blood sugar spiking because they drank too much fruit juice and not enough vegetable juice, or the opposite.  Not because I'm afraid of a lawsuit, no one gives a crap enough about this blog to sue me, but because I don't want anyone to get sick because of advice I gave.

Who will probably feel a little crappy the first few days of the fast
*Coffee/tea/caffeinated beverage drinkers: for obvious reasons you're going to feel a little sluggish. This is why I didn't totally cut out caffeinated soda (which is terrible for you, I know) but I'm slowly weaning as I go along with juicing.
*High-sugar, high-fat eaters: Let's face it, fatty foods and sugars are addictive.  It's a fact.  Even something as innocuous as a slice of cheese releases Casomorphins in the brain to give you a "high" after eating it. (Does Casomorphins sound familiar?  Well, "Caso" is like "Queso" ie. cheese.  "-morphins" are like "endorphins" and "morphine."  A-ha!  These hormones attach to the morphine receptors in our brains to create that "food high.")  Processed sugar has a high all its own so even if you're drinking high-sugar/high-carb juices throughout the day (there should always be a balance) refined sugar is very addictive and your body WILL crave it.  I know mine has!  Where the hell are my donuts???
*Dairy-lovers: for the same reason mentioned above about the Casomorphins.  Good news though, you can actually make your own alternatives to milk with a juicer!  Soy milk, coconut milk, almond milk, rice milk, they have the recipes!  These will probably be the most complicated things you make with the juicer, but they're still pretty darn easy!

Same goes for any refined, processed food-lovers.  White breads, fried potatoes, etc.  However, if you're a meat-addict, you'll probably feel better than you have in a long time! :)  We just have to accept that even though we're not on the street corner begging for spare change for a Coca-Cola, we're still caffeine, sugar, fat, processed-food junkies.  Some of us all the time, some of us just a little bit of the time, but once it's gone your body will feel withdrawals.  Food is a powerful thing!  It's our body's gasoline, and with an organism as complex as a human being, even slight changes in its normal routine are going to be felt.

What do you recommend I put together for a juice?
The best part of juicing is that you can put anything together that you think will taste good.  Do you love grapes, apples, oranges and cantaloupe?  Throw them all in there!  While you're at it, throw in a big 'ol fistful of spinach and you won't notice a thing!  Or, do what Drew and I do, take a big 'ol bunch of spinach and make "spinach shots" in the morning.  We bought small plastic shot glasses (Actually bought for the Ballard Center at first, but then we got some for ourselves once we started this.  Good idea!) and we'll take shots of straight spinach juice in the morning.  Does it taste good?  Well, it doesn't taste terrible!  We use baby spinach too, so the flavor is a lot milder.  It does take a LOT of leaves to make juice though.  It also takes a lot of leaves to make one serving of cooked spinach, so that's why you always see greens in these ginormous bags at your produce section.  Throw carrots into fruit juice and you definitely won't notice a thing. I actually made a drink strictly for its high-volume of vitamin A and the carrots cut the sweetness so it tasted a lot better.  It had cantaloupe in it, very ripe I might add, so the carrots made it less cloying.

Also, some things aren't going to taste awesome.  Like if you're trying to get in your vegetable fix and you're not used to eating a lot of veggies raw, just chug the crap out of it.  Those kinds of recipes I just call them "chuggers" because it doesn't matter if they're not super-delicious, they're there to get you through the next juice serving and they make sure you get those vegetables in.  You can't just drink fruit juices.  Sorry, it's just not good for you!  Too much sugar, not enough iron and B vitamins, yadda yadda.  Even if you just stick to berry juices (berries have the lowest levels of sugar of all fruits) it's still not enough to maintain a balanced juice diet.  Remember to use the most colorful fruits and vegetables possible, because just living off of apple or pear juice isn't going to help you at all!  This is your chance to get in all those fruits and vegetables you don't have the time to eat all day long, so make it a good one :)

Holy crap, she's finally about to stop talking...
So, in summation, it's a really good idea to either get you back into shape, clear you out before a major diet change, make you feel healthier and happier, and hey, it might even cure diseases you've been fighting for years! Some hard-core juice fasters have lost so much weight they are no longer dependent on insulin or they've not had flare-ups of certain autoimmune disorders like psoriasis or even Lyme disease.  Some no longer need to take pain medications... I've torn my stomach to shreds with NSAIDs like Ibuprofen, Naproxen, Mobic, all to alleviate my daily joint/muscle/back pain.  Even when I used to go to the chiropractor 3 times a week.  Plus, it will give you more energy to actually exercise those creaky muscles and joints. I thought I was getting enough exercise chasing after a toddler, but just because someone is losing weight doesn't mean they're getting enough exercise or are in shape.  I really, really want as many people to try this as possible.  Healthy or not, it can benefit a variety of people.  You don't even have to fast and you'll see results.  Elias loves it.  He thinks it's the coolest thing in the world to make his own juice and he'll drink down that juice before you can even ask if he wants a straw.  He'll throw strawberries, watermelon, spinach, cantaloupe, carrots, anything he can get his hands on into the machine and he gets so excited he jumps up and down when he switches the "on" button.  So if your kids don't like to eat anything (like my son) here's a good way to get them involved.  A kid will always eat more if he made it himself, period.

Any questions leave in the comments and I'll answer them!  I'm planning on making another blog full of recipes once I actually write them down. Until then I've just been tossing things in the juicer and seeing what happens haha.  They've all gone great so far!

Happy juicing!
-Alli

P.s. If you're not enjoying the taste of your juice as much, ADD ICE.  It makes 
a world of difference!

*Note: I'm not a nutritionist, I'm not a doctor, I'm just overly-enthusiastic when it comes to health products and whatnot so, once again, consult a doctor if you feel like this may hurt you in any way.  If your doctor is hesitant, do your own research beforehand so you can show him/her the statistics because a lot of doctors aren't trained in holistic therapies, they're trained to write prescriptions (Not all doctors!  I repeat: not all doctors!) If you have Netflix, check out "Fat, Sick, and Nearly-Dead" for what I believe is the most dramatic change in two peoples' lives as far as juice-fasting goes.  It's incredible and will also answer a lot of questions I may not have addressed.  It's really very interesting!  If you're on a Netflix kick while doing chores, may I also suggest "Vegucated" by a documentarian who was born and raised in Evansville, Indiana!  Awesome!

The Rainbow Connection: A Nutritional Color Chart

source: Learning ZoneXPress

A few years ago the CDC thought of a new tactic to encourage all of us to eat more fruits and vegetables.  The old “5 a day” apparently wasn’t enough, so they came up with a colorful new campaign of “eating your colors” to get more of a variety in our consumption of fruits and vegetables.  Generally-speaking, the brighter, more vibrant the fruit or vegetable shade, the more nutritious it is.  It’s funny because when Elias starts turning a yellowish-orange hue, I know he’s had too many foods loaded with Carotenoids and we need to switch it up with a different-colored fruit or vegetable.  No, that’s not a myth, kids can turn orange a lot quicker than adults if they eat a lot of orange/red/yellow fruits and vegetables in close succession! 

As tempting as it is to give baby what he/she favors the most so he/she will eat, it’s healthier and safer to give a variety. Period.  “Too much of a good thing” really does exist, even with the most nutritious of foods. Had too many dark green vegetables?  Your baby might become constipated from the great dose of iron, especially if your baby drinks formula.  Too many carrots or other foods containing vitamin A?  Your baby may turn harmlessly orange, but too much vitamin A can cause developmental problems in children and liver problems in children and adults alike (just like all of the problems caused the acne drug Accutane or “isotrenoin,” a derivative of vitamin A).  Too many nitrates from certain vegetables can cause anemia (see article) However, don’t get scared to death.  As long as your child maintains a healthy diet with a wide range of foods you won’t experience these problems.

So what about this color chart?

Since color isn’t always an indication of nutrition, the color chart is not intended to be seen as the only nutrients your child needs, but it is a great tool to make produce shopping easier if you’re not sure what to get.  Some days the produce section seems daunting, especially if I feel like we’ve tried everything, so a color chart has been especially helpful:

Red
Why? Foods are red from the pigment called “lycopene,” a powerful antioxidant which has been shown to reduce the risk of certain cancers and in some studies have diminished the effects of prostate cancer, even if the person already has it.	Food sources: strawberries, raspberries, beets, cherries, cranberries, tomatoes (when cooked have the highest amount of Lycopene!) red grapes, red apples, watermelon, red pears (with skin), blood oranges, red bell peppers, pomegranates.
Green
Why? Green fruits and vegetables contain lutein (a vital nutrient for ocular health) vitamin C, beta-carotene.	Food sources: Green apple (with skin), green grapes, kiwi, avocado, green pears (with skin), honeydew melon, lettuce, limes, etc.
Dark Green
Why dark green? Dark green vegetables & “green leafies” possess the same nutrients as other green vegetables, but they are an even greater source for calcium and iron.	Food sources: Spinach and baby spinach, broccoli, kale, turnip greens, mustard greens, green bell peppers, asparagus, arugula or “rocket,” green beans.
Yellow & Orange
Why? Yellow and orange fruits/vegetables contain Carotenoids, substances that include alpha-carotene and the better-known beta-carotene which, when metabolized, turns to vitamin A. They also contain vitamin C, and Lycopene, but in lower doses than in red fruits/vegetables.	Food sources: Winter squashes (butternut, acorn, pumpkin) oranges, mangoes, peaches, nectarines, sweet potatoes, tangerines, yellow summer squash, yellow watermelon, pineapples, carrots, cantaloupe, yellow bell peppers, apricots, golden raisins, yellow pears (with skin.)
Blue & Purple
Why? Blue and purple fruits/vegetables contain lutein, vitamin C.  They also contain flavonoids, a polyphenol (antioxidant) that has been shown to have anti-inflammatory properties and may also prevent certain kinds of cancers.	Food sources: Concord grapes, blackberries, blueberries, plums, grapes, pomegranates, raisins, prunes, red grapes, purple figs, purple potatoes, blue corn, purple cabbage, Belgian endive, eggplant.

Since there is such a wide array of fruits and vegetables in this world, I can't imagine any chart being all-inclusive, but I did try to make this as varied as possible.  These are all items I usually come across at the local supermarkets or farmers' markets.  Speaking of which, since it's the summertime, take a look at your local farmers' markets!  Organic, pesticide-free fruits and vegetables lovingly grown on a small scale and sometimes less expensive than the produce at the grocery store.  Even if you're paying a few cents more, remember these fruits and veggies traveled a lot less to make it to your table!  Most produce found at large chain stores was manufactured, not grown.  They were bred and altered so they could withstand the long trip to the store in one piece.  Don't even get me started on store-bought tomatoes!

Once again, I apologize for the large gap in between articles.  My son is very mobile right now, we've moved, and I've also fallen ill recently and I'm keeping my fingers crossed I get better soon!  It's no biggie, I just mentioned it for a few extra prayers here and there :)  I'm already working on my next article: the FIRST BIRTHDAY CAKE!  Can you believe my son is almost a year old???  It's going to be wheat and egg free.  Don't forget to share!

-Elias's mommy

Semi-Homemade (Vegetable Stew, 8+ months)

So why “semi-homemade?”  A dear friend of mine was recently grappling with the issue of using jarred baby food and I wanted to calm her fears by letting her know it’s okay to do sometimes.  She’s a good momma with real concerns about what her daughter eats :)  She was looking for fresh peas so she could make homemade pea baby food since her little girl had already tried sweet potatoes.  As you may remember from an older post ("The Gregor Mendel Special: Peas!") peas are a great first food for babies.  However, peas aren’t always in season so there may be times in the year where you can’t access fresh peas.  Peas are usually in season around June through the beginning of September, depending on your climate.  She looked through all of the frozen peas, but even the organic varieties contained salt and of course salt is a big no-no when it comes to feeding babies.  Babies do not need extra salt or sugar added to any of their meals.  Not only will it give them a taste for unhealthy foods, it can put undue strain on their tiny kidneys :(

When is jarred food okay?

First of all, feeding your child jarred baby food is not a decision that’s going to damn you straight to hell.  It’s just like breastfeeding: it’s healthier for your child, but it’s a choice and as mothers we have the right to make our own decisions on how our children are raised.   With that being said, if you decide to feed your child homemade food there are some instances where it is perfectly acceptable to use jarred food once-in-a-while.  When my friend could not find any suitable alternatives to fresh peas, she asked if I had any advice on trying something else.  I know she wants to make all of her daughter’s food so I didn’t want to disappoint her, but when peas aren’t in season the best option is honestly organic, jarred baby food as opposed to frozen peas.  Why?  When baby food is jarred by the manufacturer it is picked at just the right time and it is flash-steamed –steaming at a high temperature for a short period of time—to lock in vital nutrients and packaged as quickly as possible.  Jarred baby food has no preservatives, no additives, just the vegetable/fruit and maybe some water.  However, frozen peas can contain all of the above as well as copious amounts of salt.

Organic is what I would always choose when it comes to jarred baby foods.  Used to you could only find organic baby foods from small, independently-owned producers that not all stores carried, but nowadays even the big companies like Gerber are getting in on the action.  Organic baby foods are easily-accessible at any grocery store.  Organic baby foods are grown without the use of potentially-harmful pesticides, genetic engineering, or artificial fertilizers.  I will still always advise using organic produce as much as possible.

So the moral of this post?  If you have to use jarred baby food because something isn’t in season, you lose power, or you’re just extremely busy, don’t sweat it.  If I’ve ever had to use it I’ve usually just loaded it down with a bunch of fresh ingredients.  Sometimes if a recipe is particularly watery I’ll add jarred peas to thicken it up, much like I did in this recipe :)  When I threw this together I didn’t do really any measuring, so it was a little of this, a little of that.  You can always make a recipe your own by adding or subtracting ingredients to your taste!

“Vegetable Stew” (8+ months, stage 3)

½ jar organic pea puree

½ tablespoon tomato paste

¼ cup cup brown rice, cooked

¼ cup baby spinach, chopped

¼ cup cubed carrot, well-cooked *mushy*

    A few snips of fresh parsley (optional)

You can microwave this recipe!!!  Mix together all ingredients in a microwave-safe bowl, cover with a damp paper towel, and cook for 1 minute, stir, then cook an additional 30 seconds.  The heating is mostly just to wilt the spinach and optional parsley.  If you’re not comfortable with feeding baby whole rice just yet, place the cooked rice in the food processor and pulse a few times to break it down a little before adding it to the rest of the ingredients.  BE SURE TO COOL THE FOOD BEFORE FEEDING IT TO BABY.

Nutritional perks: Brown rice provides an excellent amount of whole grain and easily-digestible protein; carrots supply vitamin A in the form of beta carotene; tomatoes, especially cooked tomatoes, contain Lycopene, a carotenoid with no vitamin A properties but it is a powerful antioxidant that has been considered a potential agent for the prevention of certain cancers (more on Lycopene in the next article!) baby spinach is a great source of iron as well as fiber; peas round out the mix with a good carbohydrate punch from its natural sugars and starch.

So if you’re ever beating yourself up for not making every single meal totally from scratch, remember: it is OK.  Your baby won’t love you any less :)  I do know it takes a bit of the fun out of feeding your baby something you made lovingly just for him/her, but at least you’re taking the time to do it in the first place!  Believe me, I struggled with this idea for a long, long time.  Adding fresh ingredients to pre-made baby food made it a lot easier for me.  Expect a more detailed blog about Lycopene, and the red fruits/vegetables that contain it, in the near future!  Happy eating!

-Elias’s mommy

Breast Milk Ice Cream & Other Healthy Baby Desserts!

Yes, it’s a cheap title to lure people in considering all of the insanity surrounding breast milk ice cream.  Honestly, I see no problem with it.  I do think it’s kind of strange there are women out there who are producing breast milk for adults to consume instead of donating it, but hey, it’s your breast milk, use it as you choose.  I just know it must take a rather large quantity (or just a large “tity” yuk yuk yuk) and it almost seems wasteful to make it for some English pub.  THAT’S JUST ME.  So read the article and you’ll get to the breast milk ice cream recipe!

 

I’ve always dreaded the thought of what’s going to happen when Elias has his first birthday party or when he goes to what seems like one party a week when he gets older.  What will he eat?  Can I allow him to have one piece of birthday cake?  What if that gives him too much of a sweet tooth?  Will he want to eat healthy foods anymore??  Obviously these are things brought on by super-paranoia of a mother who doesn’t want her child to end up a “junk food junkie,” but there are some times when those sometimes-irrational fears can be put to good use.

Here are a few desserts I came up with that aren’t just limited to a giant slice of not-so-healthy carrot cake:

Monster Pudding (6 months-whenever!)

1 ripe avocado

½ ripe banana

Tiny bit of citrus juice (to prevent browning)

           1 T heavy cream (optional and for children over 1 year)

Place avocado, banana, small bit of juice and optional cream into food processor.  Blend until smooth, refrigerate if desired, and serve in decorative cups.  I call it “monster pudding” because it has a lovely green hue that kids love.  You can even call it “dragon pudding,” whatever you like!  Garnish with fruit if desired, but only for kids able to eat that fruit safely.  Recipe makes 2 generous servings. Nutritional perks: A huge load of potassium, vitamin E, and healthy monounsaturated fats as well as essential amino acids.  For an even bigger nutritional boost –this may not be desired by all—throw in a few baby spinach leaves.  They’ll appear to be tiny green flecks in the “pudding.”  My son has never objected.

Faux-Nanna Pudding (8 months-whenever!)

1 ripe banana

½ package “yo baby” plain yogurt

½ crushed organic graham cracker

    (the other ½ used on top as garnish)

1 T heavy cream (optional and for children over 1 year)

Place banana, yogurt, and fine-crushed cracker in food processor and blend until smooth.  For a thicker texture be sure to drain off any excess liquid from the yogurt before placing it in the processor.  You can even substitute the graham cracker for oatmeal cereal if desired.  Recipe makes 1-2 generous servings.  Nutritional perks: Lots of potassium, protein, fiber, and low in fat.  The culture in the yogurt is also great for regulating the digestive system.  Yogurt always makes my little man’s tummy happy!

Mango/Peach “Sorbet” (6 months-whenever!)

¼ cup frozen mangoes, slightly thawed

¼ cup frozen peaches, slightly thawed

4 T apple juice or other sweet juice

Place fruit and juice in food processor and puree until smooth.  If you’d like to make it more like a “sherbet” you can add a couple of tablespoons of breast milk or formula –but not if you’re feeding someone else’s kid, obviously!  In the case of other children eating the “sherbet,” try adding 1 T heavy cream.  If a firmer product is desired, thaw for a shorter amount of time.  Recipe makes about two ¼ cup servings.  Nutritional perks: Vitamin A from beta carotene, alpha carotene, vitamin C, fiber, and no fat! (in the “sorbet” form)

Sweet Potato “Cheesecake” (8 months-whenever!)

1 small sweet potato, baked & pureed (or ½ can plain pumpkin puree)

1 egg yolk (no egg whites until after 12 months!)

2T YoBaby Plain Yogurt

2T crushed melba toasts or graham crackers

Blend together puree, egg yolk, and yogurt then set aside.  Take a small ramekin or mini springform pan and “grease” it with a tiny bit of olive oil or parchment paper (to get it out later).  Use unsalted melted butter to moisten crushed crackers just enough to where it feels like damp sand, then press mixture into bottom of the baking dish and bake at 350F for 10 minutes.  Once cooled, add in puree mixture and bake for 15-20 minutes or until the mixture isn’t “jiggly” anymore –it should look like a finished pumpkin pie!  The reason I call this “cheesecake” is because of the cracker crust and the YoBaby yogurt tastes faintly like cream cheese.  This makes 1 generous serving. Nutritional perks: Vitamin A from beta carotene and other carotenoids, fiber, protein, and low in fat!

Breast Milk "Ice Cream" (No ice cream freezer required!)

Sounds nutty, but think about it: do you let your kid drink cow’s milk yet? Maybe not.  Do you want your child to enjoy ice cream like the rest of the world?  Yes!  It’s not that crazy.  May be a lot less fatty and be a little icier, but come on, it’s MILK.  How many other ice creams would you actually feel good about giving your child?  So it may not have the same exact nutritional contents as milk straight from the breast, but at least it’s not made from suckling an entirely different species.  Also, “ice cream” is in quotations because ice cream can’t legally be called “ice cream” unless it has a certain amount of butterfat and since there is no butterfat in breast milk, it’s faux.  We can call it “frozen mother-dairy dessert.”  So here goes:

1 cup (8oz) breast milk (I’d love to have that much just lying around!)

½-1 T raw sugar

1 tsp. vanilla (optional)

3 cups ice

¼ cup rock salt (or kosher salt if you absolutely have to)

Mix together milk, sugar, and vanilla, place in a quart-sized ziptop baggie and make sure it is closed securely.  Fill a gallon-sized ziptop bag with the rock salt and ice.  Next place milk-filled bag inside the ice-filled bag and shake/massage the bags until a soft-serve “ice cream” is made.  It’s just like the “ice cream” you made back in elementary school!  It really only takes about 5-10 minutes to make this ice cream and the recipe can certainly be doubled if you’ve got a LOT of breast milk to spare.  However, all super low fat dairy recipes will freeze nearly rock-solid if you put them back in the freezer because of their high water content.  Nutritional perks: It’s your BREAST MILK.  Nothing more nutritious than that!  It’s made to suit your baby perfectly.  Can you imagine a better way to cool down a fussy child in the summertime??  In my experience, my son doesn’t like cold things, but once your child is older I’m sure he/she will enjoy this treat :)

Conclusion

That headline is a little misleading because I plan to do another article on the same subject because I’ve still got more ideas in the ‘ol noodle!  I just thought it would be a painfully-long blog if I put all of them in one post.  So be sure to keep your eyes open for more recipes in the next few days!  I have been a lot busier these days so I apologize for the long waits.  In fact, I have to move again.  This will be the second time in just under 3 months!  With a child who will be 8 months old May 2^nd, it’s quite a feat to finish important tasks, to say the least.  I love writing for people who are actually interested so I promise I’ll try my best not to let you all down.  Happy eating, as always!

-Elias’s mommy

TIPS & NOTES:

JA handful of chopped baby spinach can pretty much be added to anything and still be undetected by your child’s palette. 

=NEVER feed someone else’s child your breast milk-laden goodies (I never thought I’d have to say that!)

<ALWAYS talk to parents before parties to see if any of the children attending have food allergies or are fed a special diet so they aren’t alienated from the rest of the group. 

=NEVER sweeten with honey until child is older than 12 months to prevent possible botulism poisoning. 

=DO NOT feed egg whites until after 12 months of age unless recommended by your pediatrician.  By all means, have fun!

Asparagus: Spear Bliss *8+months*

Bunches at my store are usually much larger,
this is obviously just a decorative interpretation!

Asparagus is one of my absolute favorite vegetables, so naturally I wanted to experiment with an baby food recipe.  Not only is it delicious, it’s very versatile.  It can be as homey as an asparagus casserole, or as formal as prosciutto-wrapped asparagus antipasti.  I’m pretty sure my son won’t be eating those foods any time soon, but I do want him to appreciate the taste.  The more variety in a baby’s diet, the easier it will be to introduce new foods in the long run.  Though vegetables are great “first foods,” asparagus is not recommended under the age of 8 months.  If you've had asparagus before and gotten gas, you’ll understand why.  If your baby hasn't had a lot of digestive troubles in the past then asparagus will be easier for him/her to tolerate.  One thing alarming to some parents is that the color of baby’s urine and the smell –ew—can change after eating asparagus.  Some adults experience the same side effects from asparagus when eaten in abundance, but there’s nothing harmful about either the color or smell.

Ew, why?

Let’s get down to why asparagus causes those oh-so-lovely urinary results.  First of all, asparagus is part of the lily family which includes pungent when prepared plants like onions, scallions, and garlic.  Asparagus is different in that its volatile compounds aren’t triggered when cut like its smelly, lily brethren.  Their compounds are activated upon digestion.  Oddly enough genetics has something to do with the phenomenon of “asparagus pee.”  Some people have it; others have no idea what you’re talking about!  Only people with a certain gene –not yet isolated—produce a digestive enzyme capable of breaking down asparagus to all its stinky components.  One of those components is “methyl mercaptan” which is the same substance that gives skunk’s spray its protective, rotten-egg smell.  It is suggested that the methyl mercaptan goes through the kidneys and is later excreted as urinary waste.  So basically if you have this special gene you’ll have skunk pee when you eat a bunch of asparagus.  I find this stuff fascinating so pardon the “grossolgy-esque” pee explanation :)  It’s at least good to know you’ve not done anything to hurt your baby by giving her asparagus; it’s just a natural body reaction in some humans!

Expense & nutrition

If we all knew just how long it takes to successfully grow asparagus spears I don’t think we’d ever question the price of a bunch of asparagus ever again.  I used to groan when I’d get a $4 bunch of wonderfully-tender asparagus, but then I tried to grow my own asparagus plant and I couldn’t hack it. Within the first 6 months I dug it up.  Case closed.  It was later I found that an asparagus plant won’t yield any harvestable crops until at least three years into its growth (“Farm Town” lied to me. It doesn’t really take 12 hours!)  Odds are you’ll find them cheaper than I did because that was an example of the most I’ve ever paid.  The nutritional value is worth it, and whatever you don’t make into baby food you can enjoy yourself :D  Asparagus is an excellent source of B-vitamins, potassium, folic acid and vitamin C.  Even with their sometimes-woody texture, their protein content tops only about 2 grams per 5 stalks.

Preparation

Instead of sitting and snapping an entire bunch of asparagus, I just “Rachel Ray” cut them.  I first take one stalk and bend it to see where it snaps.  Asparagus will snap naturally where it is the tenderest.  Then I line it up with the rest of the stalks and cut them where that piece snapped.  Do not serve anyone uncut asparagus.  The ends are woodier than the rest of the stalk and they become even rougher when shipping dries them out.

Asparagus Puree

1 bunch green or white asparagus (yields about 1-½ cups puree)

Don't overcook & risk losing this beautiful color!

1.   Put about an inch of water in a high-sided skillet and bring to a simmer.  Place bunch of asparagus in water and cook until tender, about 8 minutes.  They will be less crisp than if you were planning on serving them whole.

2.  Place in food processor and blend until a paste is formed, use cooking water to loosen the puree to your desired consistency.  It is important to process well.  The fatter the spears mean the older the crop; the older the crop means a less tender spear.  Try to choose skinnier spears when possible.

Cooked asparagus is also great finger food for older children!  Just cut into bite-sized pieces, but remember to only feed finger foods when your child has mastered eating non-pureed food.  Enjoy!

-Elias’s mommy

P.s. If you have any left over or if baby doesn't like it, try making cream

of asparagus soup. Yummy!

Sources: How To Cook book by Raymond Sokolov ©1983; “methyl mercaptan” http://en.wikipedia.org/wiki/Methanethiol; “Asparagus Gene” http://www.ncbi.nlm.nih.gov/pubmed/7920702; Baby Food stages http://www.babyfoodchart.com/baby-food-charts/

Mango: Don't Avoid the Carotenoid! *stage 2*

Ripe, medium-sized mango.

Mangoes are some of the easiest-to-find tropical fruits in the supermarket these days.  I always seem to get them confused with papayas, but maybe that’s just me.  I still have leftover “mush brain” syndrome from pregnancy so I get confused about a lot of things!  Mangoes are also a very “hit-or-miss” kind of fruit because when you get one that is ripe, it’s absolutely glorious in its sweetness, juiciness, & wonderful, peach-like texture.  If you happen to stumble across a not-so-ripe mango, boy are you in for it!  It’s the reason a lot of people are turned off by mangoes.  One bad experience with the chemically-aftertaste of an unripe mango & they never try them again.  I was one of those people!  An unripe mango is not unlike turpentine.  It has a very astringent, unpleasant taste that tends to linger on the palette.  It’s kind of amazing the difference ripeness makes in this situation!  So if you are on the hunt for a good mango, reach for one that is: heavy for its size, has a good amount of “give” when pressure is applied, and is free of blemishes or squishy spots.

While mangoes can be a “first food,” they aren’t recommended to be the first food.  Mangoes are more recommended for ages 8-10 months, but can be tolerated as early as 6 months of age.  It’s really all up to your baby!  If your baby enjoys mango puree at 6 months with no reactions, it’s perfectly fine.  By the time baby is past 8 months, you really don’t need to give a puree.  Ripe mangoes can be mashed as easily as canned cling peaches.

Don’t avoid the Carotenoids!

Mango boasts more Carotenoids than almost any other fruit.  Carotenoids, the colorful plant pigments some of which the body can turn into vitamin A, are powerful antioxidants that can help prevent some forms of cancer and heart disease, and act to enhance your immune response to infections.  You may have already heard of some Carotenoids like: Lycopene, Alpha-Carotene, Beta-Carotene, and Lutein.  Carotenoids can be found in orange-ish foods including carrots, mangoes, sweet potato, but also can be found in dark, green and leafy vegetables.  Generally speaking, more intensely-colored fruits or vegetables have the highest concentration of Carotenoids.  Scientists have even touted Carotenoids for the ability to shorten the time of the common cold. 

Allergies

As with many tropical fruits, mangoes do pose a risk for a reaction.  These reactions are considered mild though & usually only affect the skin with a slight rash.  The reactions come mostly from the skin of the fruit rather than the “meat.”  If your child does have sensitivity, mangoes also can produce a small rash around the bottom after the mango passes through baby’s stool.  Luckily this isn’t severe either.  The only unsafe part of the mango to eat is the skin & the large, central pit –which I don’t think you would be feeding your child anyway!  It’s about as harmful as feeding your child an avocado pit.  I’m basically just going to say DON’T DO IT, but you all know that already.  I’d just be remiss if I didn’t mention anything about the skin or pit.

Preparation

Use a serrated knife to cut into the fruit because a very ripe mango can collapse unless you have a massively sharp knife.  Find the pit & cut alongside it.  The pits are very large & you won’t really see it; it will look like you’ve left a lot of meat on it.  Since explaining how to easily cut a mango is difficult, feel free to refer to the video at the end of the article.  It's actually pretty neat!

Mango Puree

1 large, ripe mango

Mango fruit flipped after criss-cross cutting.

Prepare mango in the style you wish, place in processor & process until smooth.  You won’t need any additional liquid because ripe mangoes are very juicy.  1 large mango will yield about ¾ to 1 cup of puree.  Serve immediately or store in an airtight container in the refrigerator for up to 48 hours.

Enjoy!

-Elias’s mommy

How to cut a mango: 

Sources: “Carotenoids” http://en.wikipedia.org/wiki/Carotenoid; “Carotenoids in Food” http://www.carotenoidsociety.org/sites/default/files/Food-Carotenoids.pdf; What to Expect: The First Year book by Heidi Murkoff (baby food stages)

Chamomile "Tea-thing"

Approx. $2 tea available in
most supermarkets.

Chamomile tea… Ah…  The name just evokes feelings of warmth, comfort, & relaxation.  At least for me, that is.  When I was pregnant I drank this stuff all the time.  It would help me relax after a long day of carrying around a giant basketball & a considerable amount of baby weight.  After hours of researching this glorious tea, I saw that infants can have it too!  I was skeptical because I know “herbal” doesn’t necessarily mean “safe,” so I dove deeper into the subject.  It turns out infants as young as 2 weeks old can have very weak chamomile tea.  After 2 months they can have up to 4 ounces of chamomile tea a day!  I didn’t try chamomile until after his first round of shots. Chamomile relaxes & eases pain for a number of ailments from teething to tummy aches, to just feeling a little puny after getting those mean ‘ol shots :(  Teething was the subject of the most raving reviews from mothers, so I thought I’d share this interesting tidbit of information in a little “mini-recipe” blog.

So if you’d like a real, honest-to-goodness review on the stuff, here are my experiences with chamomile tea along with the conditions my son so bravely suffered:

Post-immunization woes:  This ranged from screaming like a kitten stuck in a dryer (don’t ask.) to fever, to the glorious sleeplessness accompanied by the sweet aforementioned kitten sounds.  I didn’t think anything was going to calm the little dude down.  Of course I gave him Tylenol for his fever, but he still felt cruddy.  Though Tylenol is safe, I didn’t feel right about pumping him full of the grape stuff, so I gave him weak-brewed chamomile tea ½ an ounce at a time.  A few hours & 1-½ ounces of tea later, he was sleeping like a baby, but the contended kind :)

Teething junk:  After hour upon hour of gnawing, not wanting to eat but acting super-hungry, & those lovely, hard chomps when trying to nurse, I decided to try the ‘ol chamomile trick again.  Same story, same wonderful results, got some sleep, it was wonderful.

Gas & Colic: Unfortunately when I had to start supplementing, gas followed very soon after.  Not only was I feeling defeated for having to give my baby formula, I felt even worse because this was the first time he had bowel issues that made him really upset.  Along with some tummy massage & tea, he was nice & pleasant for the rest of the evening.  However, gas relief is always a little short-lived & I’m not above using Mylicon drops.

The thing that scared me about using chamomile tea was the fear of my child getting that awful, “drunk sleepy” that sometimes happens with immunizations or allergy medications (which I’ve never encountered with my son, thank the lord, but I’ve seen it in other children)  What if he got too sleepy?  What if he gets so relaxed he stops breathing??  All of those awesome, completely-unreasonable worries a new mother has!  The one thing I can definitely say about the chamomile tea is that children don’t immediately get hit with the “sleepy bug” & start falling over or can’t keep their eyes open.  It’s a mild, gentle kind of calm that gradually lulls a fussy little bear to sleep.  They also won’t sleep for an unnerving, extended period of time.  So let your reservations subside a little bit & provide some non-medicated relief for your unhappy little buddy!

I know I may not have convinced you that it’s 100% safe, but I always have a list of sources that will tell you the same thing.  I’m not a doctor, I’m not a pediatrician, I’m not a nutritionist –though I’m studying that—I’m just a mom who has learned a few tricks.  I’m also a new mom, so I’m not going to act like I know any better than you.  Every child is different & if this works then hallelujah!  If it doesn’t then you’ve tried something without causing harm to your child.  It’s simple, it’s quick, it’s worth a shot when you’ve got a really grumpy baby.

About $8/oz. loose-leaf
tea available online.

Mini-Recipe:

6 oz. very hot water

1 chamomile tea bag (chamomile ONLY)

Let tea steep in a mug for about 5 minutes.  If you wish to make a stronger batch, let steep for 10 minutes & steep covered to ensure the ingredients brew properly.  The 5 minute batch is for a weak tea.  If your child is under 6 months old, try ½ oz. to 1 oz. of tea at a time.  When older, you can try up to 2 oz. at a time.  I don’t have experience with the 2 oz., so if you have reservations just go gradually.  Mix with breast milk or formula.  Elias seemed to like the taste!

Note: Do NOT be tempted to buy chamomile tea blends at the store, especially ones labeled “sleepytime” or “sleepytime extra.”  These sound promising, but they have added ingredients like peppermint, spearmint, & in some cases the herb “valerian” which can be very potent even to adults.  Everyone can react to herbs the same way they could react to a medication.  If your child has an allergy to plants like ragweed and/or daisies, he/she has an increased risk for reaction to chamomile.  A chamomile allergy is considered very rare & the reactions are very mild & oftentimes not even noticed.

As always, hopes this helps!

-Elias’s mommy

Sources: http://www.holistic-medicine-md.com/chamomile-tea.html; http://www.llli.org/; http://mothering.com/chamomile-for-infants-dosage.html; http://www.wrongdiagnosis.com/f/food_allergy_chamomile_tea/intro.htm; Homeopathic Medicine for Children & Infants book by Dana Ullman, M.P.H.©1992