Raising a Healthy Hippie Vegan Baby

Raising a healthy hippie vegan baby. Dealing with concerns about Iron, Calcium, Vitamin B12 and fat.

Hippy babies love bongos.

Breakfast of champions aka vegan toddlers

Breakfast of champions aka vegan toddlers
 

Quantity	Ingredient	Iron (mg)	Fat (g)	Calcium (mg)
1 cup	Steel Cut Porridge Oats	4.96	4.5	84
400 mL	Coconut Milk	1.86	73.26	186
2 tbsp	Black Strap Molasses	5.6	0	330
1/3 cup	Ground flax	2.8	11.3	91
½ cup	raisins	3.8	0	100
1/3 cup	Coarsely ground almonds	3.26	35.3	220
+ fruit like strawberries, papaya, pineapple, etc for added vitamin C
Serving Size (1/5 of the batch)		4.48	24.9	202

Cook oatmeal as directed substituting some of the water for the can of full fat organic coconut milk. About halfway through add all other ingredients except ground flax. Once cooked add flax and allow it to cool. Portion out into 5 airtight containers and store in the fridge.

Snack Time "Cookie" for toddlers

Snack Time "Cookie" for toddlers
Makes 12 cookies

Quantity	Ingredient	Iron (mg)	Fat (g)	Calcium (mg)
1 cup	Organic quick oats	3.2	6	44
2	Very ripe bananas	1.2	15.4	22.6
½ cup	Pumpkin seeds	11.2	46	44
½ cup	Raisins	4.2	.5	110
2 tbsp	Black strap molasses	5.6	0	330
¼ cup	Sesame seeds	5.6	3.5	82.5
¼ cup	Ground flax	21	8.5	68.7
½ cup	Coarsely ground almonds	4.9	132.9	1031.8
Serving Size (1/12 of the batch)		3.2	11.7	85.9

In a large bowl peel and mash your banana’s. Add all other ingredients and mix until well combined. On a parchment paper lined cookie sheet spoon out mixture into 12 cookies. Make sure to flatten them out as they don’t spread when cooking. Bake in a preheated oven at 350 for about 10 minutes. Let cool and keep in an air tight container in the fridge to prevent spoiling.

Chickpea Couscous Salad (Vegan)

Inspired by a request by my love for couscous salad here’s what I came up with. It’s pretty quick and makes lots of leftovers (which I love).

1 can chickpeas
1 red pepper
1 orange pepper
1/2 red onion
1 cup couscous
1/2 avocado
arugula
Orange tahini dressing

Cook your couscous and rinse with cold water. While you are cooking your couscous you can dice up all the veg (except arugula) and make your dressing. I leave the avocado out and add it to the top of the salad so it doesn’t get all mushy. Mix all your veg and couscous together and add your dressing. Put in the fridge to cool for about 15 minutes and serve over a bed of arugula (did I mention I’m obsessed?) Enjoy!

Orange Tahini Dressing (Vegan)

This is another super easy dressing. It’d be great on lots of stuff but so far my favorite is on my Chickpea Couscous Salad.

1 orange (add the zest if you want it really orangy)
2 tbsp tahini
1-2 tbsp olive oil
1 clove garlic
2 tsp cumin
Salt/Pepper to taste
sesame seeds (to sprinkle on top)


Combine ingredients into your mini food processor and blend until well combined. You may end up with more dressing then you need but throw it in the fridge and use it up on some toast or in a salad. 

Toasted Tomato Sandwich with Avocado Garlic Mayo (Vegan)

One thing I love about summer are fresh outta the garden tomatoes. Nothing is better then a yummy toasted tomato sandwich on a hot day. Since I don't like my family to consume a lot of pre-packaged foodstuffs veganaise is not on my shopping radar. This sandwich needed a little something creamy and yummy to bring it all together. Avocado is a great mayo substitute but the sandwich was still a little lacking. Add some garlic and nutritional yeast and presto! Perfection!

Avocado Garlic Mayo (Vegan)

This was a random chance dicovery that I decided made a better mayo then a dip or dressing. Here ya go!

Ingredients:
1 avocado
1-2 cloves garlic
1 tbsp nutritional yeast
Salt/Pepper to taste

Throw everything into your mini food processor and blend until everything is well combined and smooth. Voila!

Back in Action

Ok so spring is here and I’m thinking ahead to when it’s going to be 35 degrees (literally balls hot) and I’m not going to be motivated to cook anything. We don’t have a BBQ…yet! We hope to remedy that someday but it’s not in the budget for now. So that leaves me making salads and eating raw veggies and humus etc., not very creative. So my wheels have started turning and I will be posting some new spring/summer vegan recipes very soon!