whole food kitchen

IMG_3251I love the change of seasons, don’t you?  Our first day of Fall was cool and rainy but I don’t think anyone really minded.  The leaves on the Grand Mesa are starting to change and I’m sure that next weekend will be beautiful up there!  Ben and the boys are doing their first adventure race so I’ll be sure to have photos posted of the foliage and my muddy guys.

Fall and winter are my favorite times to cook.  It just feels comforting to be cooking up warm food for the fam.  In my quest to have our family live more sustainably, I’ve been exploring cooking and have realized that one of the most sustainable things a person can do is to eat a more plant based diet.  Last week, I started an online cooking class, Whole Food Kitchen, with Heather Bruggeman at Beauty that Moves.   Heather is a New England homeschooling mom who is also well versed in whole food cooking, yoga, and sustainable living.  If you’ve ever read Amanda Soule’s books, you’ll find that Heather was a fantastic contributor in The Rhythm of Family.  Last week, the class got me cooking with ingredients that I haven’t used in a while: quinoa, kale, spinach, and then some other stuff like miso and Herbamere that I’ve never bought.  I’ve made several of last week’s recipes and I’d say that since my crew actually ate two of the entrees that its a success so far.  To celebrate the first day of Autumn, I modified the risotto in our class by cooking spicy sausage, onion, garlic , kale , and chicken broth together and then placing it on top of orzo rather than brown rice.  Its tricky, you know, with kids.  Texture is a big deal with them and if there is too much texture then mine will balk.  I’m also learnng that if we serve the new adventurous food with something they are used to, then the meal is much more convincing.  So, we also served up fresh bread and had carrot cake for dessert:

extremely modified "risotto"
extremely modified “risotto”

 

mmm..who can resist Daddy's fresh bread?
mmm..who can resist Daddy’s fresh bread?

 

the carrot cake was somewhat acceptable with cream cheese icing
the carrot cake was somewhat acceptable with cream cheese icing

 

And here are the other experiments from the week.  Some passed and others failed!  But that is part of the fun, right?

millet porridge: a fail with the kids but I thought it was yummy
millet porridge: a fail with the kids but I thought it was yummy

 

Mediterranean Stew with beans, spinach, quinoa, and topped with Parmesean.  A keeper!
Mediterranean Stew with beans, spinach, quinoa, and topped with Parmesan. A keeper!

 

The lemon un-cheesecake was the biggest thumbs down, although I think others would love it.  My crew didn't like that it was so dense (it has a lot of different types of nuts in it and the lemon wasn't detectable).
The lemon un-cheesecake was the biggest thumbs down, although I think others would love it. My crew didn’t like that it was so dense (it has a lot of different types of nuts in it and the lemon wasn’t detectable).

 

What’s cooking in you kitchen these days?  I’d love to know!  Happy Fall, my friends!

 

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One thought on “whole food kitchen

  1. I think your kids are at the right age to start introducing these more ‘exotic’ meals. I can’t even get my older one to eat pasta- plain or with sauce! Nothing to interesting in our house these days, but we do find that the amount of meat we eat is very little. A pound of ground turkey will easily make us 4 different meals. Same with chicken breasts. We eat very little red meat, and when we do we like to eat good cuts of steak 🙂 I’ll be curious to hear what other kinds of meals you cook in your class!

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