Vermont Acupuncture

Tag: kid-friendly

  • Cornbread

    IMG_6818

    I have not had the best luck with cornbread recipes in the past. I decided to try one last night and I modified it to make it gluten-free and dairy-free. It turned out to be super delicious and very easy. We were so happy with this one that there is hardly any left, less than 24 hours later.

    1 egg
    3/4 cup almond milk (or any milk)
    2 T maple syrup
    2/3 cup cornmeal (Butterworks from the bulk department at City Market is the best)
    2/3 cup buckwheat flour
    1 T baking powder
    1/2 t salt
    14 cup olive oil

    Mix it all up, pour into 8×8 pan (not greased) and bake for about 20 minutes, until knife comes out clean.

  • Pumpkin Muffins

    Yields about 8-9 muffins.

    Recipe adapted from the Realistic NutritionalistIMG_6748
    Prep time: 10-20 minutes
    Cook time: About 20 – 22 minutes

    Ingredients:

    • 1/4 cup coconut flour (or sorghum or garbanzo flour)
    • 1/4 cup buckwheat flour (or rice flour)
    • 1/4 cup tapioca flour (alternatively use 3/4 cup gluten free flour mix in place of first three ingredients)
    • 1 T almond meal
    • 1 t cinnamon
    • 1/2 t ginger
    • 1/4 t nutmeg
    • 1/4 t allspice
    • 1/8 t clove (or 2 t pumpkin pie spice mix in place of spices)
    • Dash of salt
    • 1 teaspoon baking soda
    • 1/2 cup palm sugar
    • 2 eggs
    • 1/4 cup olive oil
    • 1/4 cup unsweetened applesauce (or 1/2 cup each apple sauce and squash puree)
    • 3/4 cup pumpkin or squash puree*
    • 1 teaspoon vanilla extract

    *I bake the pumpkin or squash, scoop it out, let it cool, then use a Foley food mill to get it nice and smooth. This is totally optional. You can use the unsmoothed pumpkin or squash or canned pumpkin puree. (more…)

  • Slow Cooked Apple Butter

    I made two batches in my slow cooker.
    The first with a ton of sugar and the second with maple syrup and honey. They are both delicious. I cooked the sugary one longer and it came out thicker.

    Apple Butter one

    16 apples, peeled and sliced
    3 cups sugar
    3/4 cup apple cider
    2 T cinnamon
    1 t allspice
    ¼ t nutmeg
    pinch salt

     

    Apple Butter two

    22 apples, peeled and sliced
    ¼ cup honey
    1 cup maple syrup
    1 1/4 cup apple cider
    3 T cinnamon
    2 t allspice
    ½ t nutmeg
    pinch salt

    In the slow cooker on high for a couple hours, then low overnight and/or the rest of the day until the apples cook down to a sauce and the pooled liquid evaporates. Stir occasionally. I cooked my first batch on and off for two days. The cooker went off a couple times and when I turned it back on I put it on high for a bit, then turned it back to low. The second batch I cooked for about 24 hours and would have done it longer as it turned out a little thin. I am sure the sugar also adds to the thickening process.

  • Bengal Red Lentil Dal

    Bengali Masar Dal

     

    This is my favorite dal recipe, from my favorite Indian cookbook.

    Pictured also: Okra Braised with Tomatoes, Onions and Spices and Indian Spiced Braised Eggplant

     

    1 ½ cups red lentils (masar dal)

    4 ½ cups water

    3-6 hot green chilies (optional – serve minced chilies on the side if you like)

    ½ t turmeric

    1 ½ t sea salt

    Wash and pick the lentils and cook with green chilies, turmeric, salt and water. (more…)

  • Pesto

    This takes no time at all, chuck all this stuff in a food processor:

    2-3 cloves garlic

    3-4 cups basil (about 1 basil plant), picked and washed

    ½ cup walnuts or cashews

    ¼-1/2 cup parsley

    ½ cup good olive oil

    3/4 t salt (more…)

  • Quinoa Salad with Corn and Black Beans

    1 cup of quinoa cooked in 2 cups of water.

    Bring to low boil then turn down to low for 20 minutes.

    2 ears corn, cooked and cut off the cob

    1 or 2 carrots, diced

    1 bunch scallions, sliced

    1 cup cilantro or parsley, chopped

    1-2 cups black beans, rinsed

    1-2 limes, juiced

    1/3 cup olive oil

    1 t salt (or to taste)

     

    Combine and serve!

  • Chocolate Raspberry Layer Cake

    This is a most delicious devil’s food cake. Combined with raspberries this layer cake is off the chain, as Ben says!

    4 ounces unsweetened chocolate

    1/4 cup unsweetened cocoa

    1 ¼ cup boiling water

    ¾ cup unbleached all-purpose flour

    ¾ cup whole wheat pastry flour (more…)

  • Banana Bread

    If I have three super ripe bananas, I just can’t do anything except make Banana Bread (especially if my mom is in town).

    Cream:

    1 stick softened butter
    ½ cup turbinado sugar (or light brown sugar) (more…)

  • Granola Protein Bars

    This recipe is super delicious, super easy and versitile. Feel free to substitute almond butter for peanut butter or change up the seeds with nuts (if i were using walnuts or other big nuts i would chop them).
    If you have a little food processor, it is really nice to grind up the oatmeal some and also the raisins. The ground oatmeal helps make it less sticky and chopping or grinding the raisins helps hold it all together.

    This recipe is easy to mix by hand if your PB is room temp. Otherwise, if you have a standing mixer, it is well worth the effort to use it! You can make this gluten-free by using gluten-free oats and granola.

    1 cup raw oatmeal (optionally ground)
    1 ½ cups granola
    ½ cup sunflower seeds
    ¼ cup sesame seeds
    ½ cup coconut, finely shredded
    ½ cup raw honey
    1 cup raisins (optionally ground or chopped)
    1 ½ – 2 cups organic peanut butter (ideally room temp)

    Directions

    Protein Bars
    1. Oil a baking 9×11 baking sheet
    2. Place all dry ingredients in a large bowl or standing mixer. Mix to combine.
    3. Add the wet ingredients and form into a firm paste. You may need to add more peanut butter or honey if the mixture is too dry. Add the chopped/ground raisins and mix.
    4. Press the mixture into the oiled container.
    5. Cover the pressed mixture with wax paper and place in the refrigerator for 2 hours.
    6. Cut into 24 bars and serve.

    Store in an air-tight container or wrap individually in plastic and store in the refrigerator.

  • March 2 Shonishin & Full Moon Fridays 2012

    One Friday afternoon each month Kelly holds a walk-in Shonishin clinic. Shonishin is a gentle balancing treatment for kids and babies. Monthly treatments can help boost and maintain your child’s health.