May 31, 2013

Simple Plates #24

This post shares micro-greens, royal purple sauerkraut, blueberry picking, Darwin's first ice cream, and lots of simple plates. Enjoy our week in kid cuisine!
green beans, nectarine, purple mayo-free coleslaw, cheesy toast, steamed sweet potato stars
I made this coleslaw from the leftover cabbage I bought for sauerkraut: a simple vinaigrette (2 parts olive oil to 1 part wine vinegar and 1 part dijon mustard) with a handful of raisins and fresh cilantro dressed it up.

green beans, fruit-sweetened breakfast cookies

easy dal with chickpeas, avocado, raspberries

whole wheat pita "pizzas" with fresh tomatoes, steamed spinach, blueberries

hard-boiled egg, orange-fennel soup with chickpeas, cucumber, avocado, fresh steamed carrots
The fennel soup recipe, one of our favorites, comes from Jack Bishop's Complete Italian Vegetarian cookbook.

raspberries, cucumber, pumpkin-almond cookie, air-popped popcorn with extra virgin olive oil and nutritional yeast, steamed sweet potato

blueberries, avocado, garlicky curly kale, whole wheat pita toast with butter, orange-fennel soup with chickpeas
garlicky curly kale, blueberries, cheddar cheese on whole wheat pita toast, steamed sweet potato

orange, fennel, and chickpea soup; avocado slices; blueberries and raspberries; cucumber with balsamic dressing

garlicky curly kale, avocado, raspberries, cheddar cheese
In the above picture, you can see how finely I mince Darwin's greens. It's a little bit of a fuss for me, but he eats so many more greens when they're easier to chew.

cherry tomatoes, green beans in chicken drippings, pan-roasted chicken, microgreens with sweet potato

kalamata olives, cherry tomatoes, pan-roasted chicken, garlicky collard greens

little microgreen harvest
These micro greens are a mesclun mix, harvested while tiny and tender.

inspecting the harvest

mango, black bean and vegetable soup with cheddar cheese, avocado, microgreen salad

fermenting sauerkraut with purple and green cabbages and onion
I shouldn't have snapped this photo with such a dirty backdrop (that's a lawn chair, if you're wondering), because it detracts from the seriously pristine condition of the sauerkraut itself. The salted cabbage is submerged in its own brine, covered with a cabbage leaf, and weighted with a clean glass (notice the brine buffer between the cabbage and air). Then I rubber-band a paper towel over the top of the jar to keep out dust or curious insects. In several years of fermenting, I've never had a problem with spoiling or mold. This is a super healthy, probiotic-rich food for kids and grownups!

garlicky collard greens, cherry tomatoes, kalamata olives, chicken
The olives are his favorite. He gobbles them up first and then tries to steal mine off my plate!

banana-mango-vanilla "soft serve"
This amazingly rich, sweet ice cream has no sugar. Really. It's Frozen bananas blended with whipping cream and vanilla extract. This batch had mango in it, but any frozen fruit along with the banana (think blueberries, cherries, strawberries) would be delicious. In true fruitarian style, Darwin cared for the nectarine slices on top more than the ice cream.

boys picking berries
We picked organic blueberries! Lots of horse manure. Lots of blueberries.

two and a half pounds of berries

1 comment:

  1. Gorgeous photos! We love picking blueberries with my parents and our cousins in the summer, but they don't ripen until late July in Michigan. We can't wait for this year's haul. My nephew loves them so much he just sucks them right off of the bushes. Your ice cream looks great, too. Very similar to our "banana swirl" recipe - and in fact, we ran out of cultured cream, so I used whipping cream this week. My kids are asking for chocolate versions of it, so I just add a little carob powder. But I think blueberry would also be delicious!