Potato Pototo?

As you may or may not realize, I live in Vancouver, Canada.  I was in the market yesterday shopping for the weekly groceries and while in the produce section came to an interesting realization.  I was searching and searching (clearly I must have looked like a lost sheep) when the produce guy asked me if he could help me find something.  "Oh," I said.  "I'm just looking for the organic potatoes."  "There aren't any." he said.

Well, I don't know about you, but this seemed very strange to me.  I certainly have had times where I couldn't find certain organic fruits or vegetables depending on the time of year but potatoes???  Anyway, he explained to me that it was out of season locally and they couldn't import the ones from the US because they didn't meet Canadian organic standards.  This is the part that gave me pause.  Apparently the USDA Organic standards are much lower than the Canadian standards.  Hmmmmm?

I think I am going to do some searching and find out what the differences are.  I am used to label reading but I always thought that when something was labeled "Organic" it was supposed to be "Organic".  I know....I am naive.

Just thought I'd point it out to everyone so that we all start doing some investigating.  If the USDA has created this helpful label, shouldn't it be true?  This needs to be remedied!

Thanks for listening,

potato-less Kasandra

Bread Machine Pitas...can you believe it and so easy!

Let me start this by saying....I love the bread machine.  I must admit, I don't use it as much as I should.  The kids really enjoy a Sourdough and I just haven't tackled that yet at home and the really good multi grain breads are difficult to reproduce unless you're a real bread baker which I am not. But I use it alllllll  the time for dough......pizza, rolls, naan and now.....

Bread Machine Pita Bread


1 1/8 water
1 tsp salt
1 tbsp olive oil
1 1/2 tsp sugar
3 cups flour
1 1/2 tsp yeast

Place all ingredients in the bread pan according to the manufacturer's instructions.  Select Dough setting and start.  When dough is ready, turn out onto a very lightly floured surface.  Divide the dough into 8 pieces. Roll each into a smooth ball.  Roll out each ball into a 6-7" circle.  Set aside on a lightly floured countertop, cover with a towel and let rise about 30 minutes.  (Don't worry if they don't really rise much, they still will puff in the oven)

Preheat oven to 500F.  Place 2 or 3 pitas on a wire cake rick.  Place cake rack directly onto oven rack.  Bake for 3-5 minutes.  (Really watch them.  You don't want them to over cook or they will be brittle. They should just be browning a tiny bit is some spots)  Remove the pitas right away and cover them with a damp cloth to soften them..  Once they are softened, cut them the way you want them.  They can be stored in a plastic bag in the fridge for several days or freezer for 1 to 2 months.

-Avoid using too much flour on the board so that the dough doesn't dry out.  Keep unrolled balls covered to prevent drying out.
-Handle with care while rolling and transferring.  Tears or creases can cause them not to puff up while baking.

Enjoy!!!!

Cheater!!!

I don't know if it's the time change or what but I feel like I've fallen off the healthy food wagon this week.  I've had such trouble with drinking my water, taking my supplements and drinking way too much coffee. The other day, I bought Bugles at the gas station and ate the whole bag (yuck!).  I am so tired and just grasping to keep my energy up. 

 I know what it is.  A spiral downward.  I just need to force myself back into the habit and the rest will follow suit.  First step.....drink lots of water, Kasandra!  (Like I didn't know that).  Once I get re-hydrated, the salt cravings will pass, I just know it.  Once I cleanse my body a bit of all the nasties (thanks to my amazing ionizing water filter), my energy will rise and I won't feel like I need a coffee drip all day. 

Next step, go to exercise class tomorrow and work it out.  I know this will help.  Check back with me on Monday and I'll let you know how it's going.  We having a party on Saturday night so it'll be a good test.

I just wanna take a nap.  Does anyone else feel that way sometimes?  Oh...there goes the dryer beeping...duty calls.  Making Amy's Veggie Burgers for dinner.  Everyone likes them and it requires a bit less energy on my part to get them made.  I think I'll make some fresh carrot juice.  That always helps too.

The WATER is the biggest part, though.  Check out the link on the blog.  I have had the filter for two years now and I just love it!

Thanks for listening,

Kasandra

Falafels!!!!!

I love this recipe.  My kids love it, my husband loves it, even my older German mother-in-law loves it.  It comes from a cookbook my husband bought me about 15 years ago.  Even before we became vegetarian, we always loved a good falafel and this one is good!  Serve it with fresh pita (I have a recipe...coming soon), hummus (don't get me started) and tzatiki (ok...now I have way more recipes to post).  Also, lots of fresh veggies and my kids love it with pickles.

FALAFEL RECIPE
Ingredients:
1 pound dried chick-peas, soaked overnight in cold water, then drained and rinsed
3 cloves garlic, crushed
1 large onion, finely chopped
1/3 cup finely chopped fresh parsley
1 tsp. ground coriander seeds
1 tsp. ground cumin
1 tsp. salt
1 tsp. baking soda dissolved in 1/2 cup water
Vegetable oil for frying

1. In a food processor or blender (I use the vita-mix) grind the soaked chick peas.  Add the garlic, onion, parsley, coriander, cumin, salt and baking soda mixture.  Process until smooth.
2. In a large, wide pot, heat oil to a depth of 3 inches until very hot, but not smoking.  With an ice-cream scoop (or a spoon works fine), form the falafel mixture into balls and carefully slide them into the oil.  Cook until golden brown.  Turn if needed to brown the whole ball.  Remove and drain on a paper towel.

That's it!  They keep in the fridge.  Re-heat in the oven really well.  I've made them smaller for party snacks.  Delicious and full of protein!  They are good in lunches too.  You can put mini pitas in the kids lunch kits with the sauces for dipping.  They love it!

Enjoy!!!!!

The tides of change.

So, the other day I caught my nine-year old daughter starting a vegetarian club with her friends.....who aren't vegetarian.  I must admit, I was proud.  I also feared the backlash from the other moms.  It's always best to not stir up too much waves with the fellow parents at school.  Anyway, one of the moms came to me in the playground the other day and promptly announced that her family has decided to have one vegetarian dinner per week just to try it out.  Also, did I have a good falafel recipe.  I was so pleased.  I just love how the tiniest things can have such a great affect.  It's the old butterfly's wing saying.  BTW, I do have a great falafel recipe and I'll post it soon.

Thanks for listening,

Kasandra

Nutritionist

So, my husband and I agree that it would be a good idea to meet with a nutritionist who specializes in vegetarians and vegans to make sure we are all getting what we should be getting, especially the kids who "don't want to eat any meat because it's dead animals" as my five year old puts it.

My first step is to keep track of everything we eat for a couple of days so she can do an analysis.  I find myself making more healthy food the moment I start keeping track of it.

I can think of three possible reasons:
1.  I am paying more attention because I am forced to in order to write it down.
2.  I am hoping the nutritionist will be horribly impressed with my spectacular parenting.
3.  I want to show my husband that I am doing a just fine job thank you very much of feeding my children.

I am secretly praying it's the first one as I don't really like the person that does it for either of the other reasons.  OK...I go with reason number 1.  That's my story and I'm sticking to it. ;)

Regardless, I do think it's a good idea and look forward to the analysis.  I'll keep you posted as to how it goes.

Thanks for listening,

Kasandra 

Back to school

Well, I realize that most people out there didn't have an "olympic break" like some of us here in Vancouver but the idea is the same......back to school.  I think I began to have anxiety about it two or three days in advance.  What to put in those lunches that they will eat and is good for them.  It's the never ending battle.

I'll admit there are times when I channel "super mom" and think that I will make a whole bunch of spectacular recipes from the latest vegetarian cook book and the kids will love it and I can be all proud of myself.  These moments are few and far between.  Most of the time, I am just grasping at straws to figure out what to feed the little tykes.  My hope is this blog will bring us together to share solutions that we have all found to work as well as the disasters that didn't work.  (Like the time I tried to make almond butter and jam roll ups with tortillas and the kids hated them, they were terribly messy because the jam squirted out and they were still quite dry.  In the end, I should have just made a sandwich).

The fact of the matter is that we are all trying to do our best and sometimes we'll do really great and like with all things, the balance of the universe will serve us with some disasters.  I think the important thing is to roll with the punches and keep laughing.  Fun is the most important thing.  Besides, the kids hardly eat anything at school anyway.  All they really want to do is go outside with their friends and play.

Here are a few tricks that help me:
1.  I bought the laptop lunch kits.  I know, they are expensive. But worth it.  The kids like all the little compartments so their food doesn't touch.  It saves bags.  They are easy to clean (I just pop them in the dishwasher).  Also, it helps me pack the lunches.  All I need to do is fill one little compartment at a time with something fairly nutritious that the kids like and move on to the next one.  I find it less daunting.  They even come with a little tiny one for sauce.  You know how kids like sauce.

2.  Keep it simple.  I have read so many cook books that give these elaborate examples of lunches and at first it seems a really good idea but on the day, with one cup of coffee in me, it can get overwhelming.

3.  On the days that the school is having "hot lunch day" I will send something a little special that is better than what they would get if I had spent the $5.00 for "hot lunch" which is usually not hot nor is it nutritious.

Please share tricks that you have found work with you.  This site is meant to be interactive!

Thanks for listening.

Kasandra

P.S.  It's my 40th birthday today as well.  sigh....it just keeps getting better.