Follow me as I learn the ins and outs of raising a vegetarian preschooler and environmentalist.
At most farm stands across eastern Massachusetts, this is probably the last week for fresh strawberries. Fortunately, you can buy up a bunch now and freeze them for the next six months. Use the fruit in smoothies, muffins, pies, jams, and sauces…but hurry, before they’re all gone!
Check out strawberry-recipes.com for info. about how to freeze and store strawberries.
We’ve heard about high fructose corn syrup (HFCS) being linked to obesity. Now it seems there may be another reason to keep the stuff out of your family’s meals and snacks.
Studies done independently by a health researcher for the Food and Drug Administration and other labs have shown traces of mercury in samples of HFCS. Seems the process that separates the corn starch from the kernel requires the use of lye. One way lye is created is when large amounts of salt are shot through vats of mercury.
The Corn Refiners Association claims these methods are outdated for most of the facilities where HFCS is processed. Most. So the questions that arise for me include…1. Why are there any facilities still being allowed to use these methods? 2. What about the HFCS that is imported from other countries? 3. How many of our children were affected by the mercury before the methods were changed?
According to Stephanie Childs, spokesperson for ConAgra Foods, large amounts of mercury would have to be consumed in order to be dangerous. But with HFCS being found in so many products, ranging from ketchup to cereal to bread to snacks, large amounts of HFCS are being consumed daily. 1 out of every 10 calories Americans consume, say estimates.
Apparently inorganic and organic mercury are more dangerous than elemental forms, and the lab results did not specify which type of mercury was found in the samples. When it comes to the development of our children, is that something we want to gamble on?
It’s time the Food and Drug Administration take the reigns and do the job it was created to do.
Resources:
“Children of the Corn”, Mother Jones, July and August 2009
“Mercury in High-Fructose Corn Syrup?” WebMD
“Study Finds High-Fructose Corn Syrup Contains Mercury”, Washington Post, January 28, 2009
I served these waffles to my son, with soy icecream, for April Fool’s Day. We always do something a little wacky for breakfast on those days. But they would be perfect as a celebration to the beginning of summer vacation!
Don’t be discouraged by the list of ingredients; these really don’t take very long. And the last day of school does only come once a year!
Chocolate Chip Brownie Waffles
Thanks to the authors of Veganomicon for this all-time (but not everyday) favorite!
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cups soy milk
1/4 cup water
1/2 cup vanilla or plain soy yogurt
1/3 cup canola oil
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips, chopped coarsely
2/3 cup chopped pecans, chopped coarsely (optional)
cooking spray
Preheat your waffle iron according to the manufacturer’s directions.
Sift together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt into large bowl.
Form a well in center of sifted ingredients. In separate bowl, whisk together soy milk, water, yogurt, canola oil, sugar, and vanilla.
Pour wet ingredients into well of dry ingredients. Use wire whisk to combine all ingredients. Just before everything is fully blended, fold in chopped chocolate chips and pecans. Combine until ingredients are just moistened; do not overmix.
When waffle-maker is heated and ready to go, spray its cooking surfaces with cooking spray. Follow manufacturer’s instructions regarding how much batter to use. Bake according to waffle-iron directions; waffles should be lightly browned. Use spatula to carefully lift waffles onto a cutting board. Serve immediately.
Max and I planted some red bell pepper seeds in the spring, in defiance of all the nay-sayers who swore we’d never be able to raise the plants from seed, that is was too hard.
As the shoots rose from the soil, I scoffed at their negativity, and as we transplanted those shoots into the garden outside, I laughed at how easy people fell victim to scorn.
Two months later, I am still laughing. Those shoots are still there, and they are standing strong at less than two inches tall, faltering in the shadows of the towering tomato plants nearby. Their puny size is humorous, and I have been reminded, once again, that I am a novice gardener and those with experience do know better.
Fortunately, we have a farm nearby and bell peppers will be out soon enough.
Use red or green for the following recipe…but you might want to curb your expectations if you decide to plant the seeds.
Mexican Style Stuffed Peppers
1 cup uncooked brown rice
4 bell peppers
2 tbs. light olive oil
1/2 onion, diced
1/2 cup salsa
1/2 cup frozen corn
1/2 cup black beans
1 tsp. salt
Preheat oven to 425 degrees.
1. In 2-qt. saucepan, cook rice according to directions.
2. Cut peppers in half from top to bottom. Remove stems and seeds.
3. Place peppers in a baking dish and cook, uncovered, for 20 minutes.
4. In 3-qt. saucepan, saute the onion in the oil until tender.
5. Add salsa, corn, salt, and rice.
6. Stuff pepper with mixture.
7. Return stuffed peppers to oven and bake, uncovered, for about 10 minutes.
This recipe is a variation of the one found in The Vegan Family Cookbook.
I had to change my ink cartridge….
Ugh. I’ll do anything to avoid changing the ink cartridge on my printer. I”ll even clean the bathrooms…twice. I don’t know why I feel this way. It really is pretty insignificant in terms of my life chores.
So it hasn’t been a surprise that I have been avoiding putting off the changing of the cartridge for months now, ever since my convenient little “indicator” told me that I was out of ink.
What has been a surprise is that today, nearly three months later, I am still printing and the ink is still visible. Now what is up with that? Is this some conspiracy by the ink companies to make my life harder than it has to be?
Well, Mr. Indicator, I am on to you. I shall keep printing…okay, not every day…but often, and when I see that my ink is clearly no longer visible to the naked eye, THAT is when I will change the cartridge. And no sooner!