Another great perk about working with a like-minded publishing house is being part of a family of Authors whose work I admire and passions are similar. I’m thrilled this week to be hosting a raffle for this beautiful and beneficial new book “Plant-Powered Families” by Dreena Burton, that I trust you will also love!
I envision my next book being for everybody, especially families and busy folks of all types which is why I find Dreena’s book inspiring and timely. For those of us who don’t want to compromise health, ethics and happiness despite our busy schedules this book hits the spot. Best of all these recipes were made with the wee ones in mind. Recipes crafted with the intention for kids to love them. As those of us who have ever tried to feed kids know they have some big opinions about what they like and even more about what they dislike.
This weekend I taught a kids club at Whole Foods Redondo Beach. I served So Delicious Coconut Milk Ice Cream that we topped it with my Berry Patriotic recipe from Love Fed Cookbook and learned first hand just how picky kids can be with their food.
I observed two kids in particular who said they didn’t like blueberries and were choosing not to eat them straight from the carton, but the moment the blueberries were mixed into a recipe along with raspberries, strawberries and banana’s the kids ate the blueberries (albeit on top of ice cream) but by mixing the blueberries into a recipe they were no longer the main focus and the kids ate the whole bowl. Not saying this will always work but for me it worked this weekend!
I’ll have you know that I wasn’t trying to pull a fast one on the kids, it was something I noticed in hind sight after teaching the class. My intention was just to play and experiment and innocently enough they had a positive experience with the blueberries.I’ll continue to observe these types of situations as I further work with kids and as Nova grows more opinionated. You can be certain that i’ll share what works and likely the stories of what didn’t. One thing I know for certain is that the more fun and hands on we can make our kids interaction with food then the more receptive they are to eating what we (and they) make.
Ben Bella Books and I want to give you the opportunity to try out Dreena’s recipes with your family. Leave a comment below letting me know what meal you enjoyed creating or eating most as a child, to be entered into the raffle.
Contest ends June 1st at 12A.M.
Here’s a sneak peek of a recipe that I’m excited to try from Plant-Powered Families:
Savory Chickpea “Omelets”
Makes 4–5 small omelets
The addition of ground chia seeds in the batter really helps give an “eggy” consistency to this omelet recipe. If you can find black salt, it will also lend an egg-like aroma and flavor. Note: These will not fool anyone who is used to an egg-based omelet! The taste and texture are quite different. Still, they offer a savory breakfast option for those of us who have enjoyed things like omelets and crepes.
1 tablespoon tahini
1 cup plain unsweetened nondairy milk (soy or almond preferred), divided
1/2 cup chickpea flour
2 tablespoons ground white chia seeds
1 tablespoon nutritional yeast
1/4 teaspoon black salt
1/8 teaspoon sea salt (if you don’t have black salt, use 1/4 rounded teaspoon sea salt)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon paprika (optional, mostly for color)
1/2 teaspoon yellow prepared mustard
Optional fillings (see note)
In a bowl, first whisk the tahini with a few tablespoons of the milk. Once thinned out and smooth, whisk in the remaining milk, chickpea flour, chia, nutritional yeast, black salt, sea salt, onion powder, garlic powder, paprika, and mustard.
Heat a nonstick skillet over medium heat, and wipe over frying surface with a touch of oil. Ladle 1/3–1/2 cup of the mixture onto the skillet. Use the base of the ladle to gently and gradually spread out the omelet to 5–6″ in diameter. Let cook over medium heat for 5–7 minutes, or until you can see the surface area is setting up. Check bottom of omelet to see if it is golden brown in a few spots. If so, add sprinkling of filling ingredients, then fold over into a half-moon shape (if it is difficult to lift/fold, the omelet needs more time to set up). Let cook another minute or two to warm/melt fillings and to get golden color on the outside, then serve. Repeat with remaining omelet mixture, reducing heat a touch if needed as working through batter and adding a teaspoon or more milk if needed if batter becomes very thick.
Kitchen Tip: Don’t taste the raw batter. Uncooked chickpea flour tastes horrible but changes with cooking!
Fillings Note: Keep in mind that these omelets are small, so either use a small amount of filling or make 2 larger omelets instead of 4–5 small ones. Ideas for fillings include baby spinach, chopped olives, halved cherry tomatoes, chopped green onions, Baconut (in Plant-Powered Families), Ultimate Cashew Cheese (in Plant-Powered Families), diced bell peppers, steamed asparagus, or sautéed mushrooms.