You begin by making purees, a few at a time. Divide each into potions and freeze them for use in the recipes.
For apples, berries, cantaloupe, cherries and pineapple, just wash, cut the fruit and puree in a food processor or blender for about 2 minutes. (Instead of fresh berries, cherries, or pineapple, you can use frozen or canned without syrup.) [Read more…]
While I was on home leave in December, I found a book full of great ideas for getting children to eat their veggies. Yes, there is help for those of you with children who would love the t-shirt our son got for Christmas one year. It said, “Vegetables are UGLY!” Deceptively Delicious by Jessica Seinfeld, Dr. Seuss books, and stuffed toys were on sale for $5.00 each. I couldn’t resist! I could get $5.00 worth of good ideas out of any cookbook. But this one is worth a lot more to me and moms who can’t get their kids to eat their vegetables.
Jessica starts her book with, “I had tried everything, and yet all my efforts to feed my family were being undermined by a powerful force: vegetables. Mealtimes were reduced to a constant pushing and pulling, with me forever begging my kids to eat their vegetables, and them protesting unhappily. Instead of laughing and having fun with my family, I was irritated and stressed as I labored to coerce them to eat food they found ‘disgusting.’ I couldn’t take it any more. I just wanted a little peace around the dinner table.”
[Read more…]
It’s tough to say for sure how your child will handle this kind of loss, especially depending on who the afflicted person is. Some kids actually handle the news better than adults — they might not truly grasp the situation ahead of time, and their tendency to live in the moment will prevent them from thinking too far ahead about it. However, the loss will have a significant impact on them at some point, and they’ll need your help moving forward.
One of the most crucial factors to keep in mind with children is the need to be honest. While there may be certain details you don’t need to give them — younger children might not necessarily need the explanation of the kind of cancer, for example — it’s important they have an accurate understanding of what’s going on. Use language they can understand, and simplify when possible. Answer their questions, and be prepared to go over things more than once. You might need to address things they’ve overheard from others, so be mindful of what’s said around them and be prepared to follow up.
Some children end up feeling somehow responsible for the illness of a loved one, especially if it’s a parent or someone else especially close to them. It’s easy for them to flash to an angry memory where they shouted an angry thought or “wish,” and come to the conclusion that they have actually caused the condition. Even if your child doesn’t say they are feeling this way, make sure they know in no uncertain terms that the illness is not their fault, and there isn’t anything they could have done to prevent it. Explain that sometimes, terrible things happen and wonderful people get sick.
Talk to your child about what’s going on regularly, even if they don’t outwardly seem to be very bothered by it. They might find comfort in creating a memory box full of photos, memorabilia, and other items that remind them of their loved one. Giving them a grief journal to write down their thoughts and feelings can also be soothing, whether it’s before or immediately following the passing. If your child seems to be struggling to cope or isn’t opening up to you, they might feel more comfortable speaking to an older sibling or another family member. Try not to get upset if this is the case — it’s possible that your child sees you coping with your own grief and doesn’t want to add to it. Let them know you’re always available to talk whenever they’re ready, and that it will never be a bother or inconvenience. Even if they don’t open up right away, it’s crucial to say the words so they know the door is always open.
Let your child be involved with visiting and caring for your loved one for as long as it’s appropriate. It may be tough for them to see that person, especially if they are visibly deteriorating, but it can be an important part of understanding and coping with the ultimate death. Give them the opportunity to say goodbye, especially if you become aware that time is running low.
Losing a loved one to a terminal illness is undoubtedly a bitter pill to swallow, but try to take comfort in the fact that their suffering will soon end. Lean on your family and friends, be open and understanding of how others feel, and do what you can to help everyone move forward.
Part of a much longer article from Neptune Society
Please see the original article and great pictures at: Parents.com
These were my favorites!
Cucumber Ribbon Salad
Trim the ends off a medium cucumber, then cut it in half crosswise and peel into strips. Whisk 2 tablespoons rice vinegar, 1 tablespoon canola oil, 1/2 teaspoon toasted sesame oil, 1/2 teaspoon honey, salt, and pepper. Toss the dressing with the cucumber and some toasted sesame seeds.
Tip: Ready in 15 minutes.
*All recipes make 4 to 6 servings.
Crinkly Carrot Fries
Slice 1 pound of carrots into 1/2-inch-wide sticks using a crinkle cutter. Toss with 1 tablespoon olive oil, 1/4 teaspoon dried thyme, and 1/4 teaspoon salt. Bake at 400 degrees F. for 15 to 20 minutes, or until soft, on a parchment paper-lined pan.
Tip: Great for toddlers 12 months and up.
Roasted Veggie Medley
Mix 1/2 pound of tiny potatoes, quartered, and 1 cup small butternut squash pieces. Toss with 2 tablespoons each balsamic vinaigrette and olive oil; roast, uncovered, at 425 degrees F. for 15 minutes. Add red bell pepper pieces and roast 10 minutes more, or until tender. Garnish with 1 tablespoon fresh thyme.
Sunny Broccoli
Steam 3 cups broccoli florets for 5 minutes. Toss with 2 tablespoons orange juice, 1 tablespoon canola oil, 1 clove minced garlic, salt, and pepper. Spoon the broccoli mixture onto clementine slices arranged in the shape of a flower.
Tip: Ready in 15 minutes.
Mini Vegetable Cakes
Combine half an 8-1/2-ounce package corn-muffin mix with 1 egg white and 3 tablespoons water. Stir in 3/4 cup shredded zucchini and 1/2 cup chopped canned beets. Drop batter by the tablespoon into 2 tablespoons hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.
Tips: Double the recipe and freeze leftovers. Great for toddlers 12 months and up.
Sweet Potato-Parsnip Mash
Peel and cut 12 ounces of sweet potato and 2 parsnips into 1-1/2-inch pieces. Boil in lightly salted water for 15 to 20 minutes, or until tender. Drain and return to pot with 1/3 cup apple cider, salt, and pepper. Mash until nearly smooth.
Fiesta Corn
Saute 3/4 cup each chopped red and green bell peppers in 1 tablespoon canola oil on medium heat for 3 minutes. Add 1 1/2 cups frozen corn and cook 2 minutes more. Stir in 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1 tablespoon fresh cilantro.
Tip: Ready in 15 minutes.
Butterfly Salad
Use a small cookie cutter or scissors to cut a butterfly shape from firm whole wheat bread. Brush both sides lightly with olive oil; toast for 2 minutes, or until crisp. Divide 4 cups torn lettuce, 1 cup halved seedless grapes, and butterfly croutons among plates. Offer dressing on the side.
Honey Glazed Carrots
Boil 1/2 pound of peeled baby carrots in lightly salted water for 5 minutes; drain. In same pan, melt 1 tablespoon butter on medium; stir in 1 tablespoon honey and 1/2 teaspoon ground ginger. Boil 1 minute while stirring. Fold in carrots and 1 tablespoon Italian parsley.
Tip: Ready in 15 minutes.
Cheesy Spaghetti Squash
Place half of a 2-1/2-pound de-seeded spaghetti squash, cut side down, in a baking dish with 2 tablespoons water; cover with waxpaper. Microwave on high for 10 to 12 minutes, or until tender. Let cool slightly, then scrape strands from squash. Toss with 1 cup pasta sauce and 3 tablespoons shredded Parmesan cheese
Citrusy Edamame
Cook 2 cups fresh or frozen shelled edamame according to the package directions; drain. Toss with 1 tablespoons olive oil, 1/2 teaspoon finely shredded orange peel, 1/4 teaspoon dried dillweed, and 1/4 teaspoon salt.
Tip: Ready in 15 minutes.