Winter Piano Recital

She performed 4 pieces. This is Malaguena. (which I caught on my iPhone) She is working toward Piano Guild in May where she will perform 7 memorized pieces and 3 musicianship phases. We are so proud of your diligence, Bear!

I think I just spurted raw milk out of my nose.
The funniest part?  My girls said, "Mom, we don't get why its so funny?"

Raw Cream of Mushroom Soup

Last night Madeline and I made a raw cream of mushroom soup.  It was delectable and I can't wait to enjoy the leftovers for lunch.  Although we are about 50% raw at most meals, I've been trying to incorporate even more raw foods and even do a few 100% raw meals now and then.  Unfortunately, this one was a doozy.  (doesn't it look pretty though?)

I was really proud of my kiddos who were extremely kind and didn't say a word (Lauren actually ate her entire bowl!) -- I was literally trying not to gag.  After a few minutes I grabbed some avocados, hummus and veggies and we did a Round 2 Dinner.

All that to say, I'm going to continue experimenting....

Raw Kale Chips

Don't let my unappetizing, and obviously novice, photo fool you.  These chips are delicious!  My kiddos scarfed them up until I had to grab and hide the remaining ones.  I don't usually hide food from my kids that I want to eat later.


Cheesy Kale/Collard Chips
Purchase a bunch of kale or collard greens and tear into small pieces.
Blend the following in a high-powered blender:
1/3 c. cashews
2T. fresh lemon juice
3T. filtered water
1/4 c. extra virgin olive oil
1/4 c. nutritional yeast (these make them look and taste "cheesy")
2 green onions (use green part)
1/2 t. chili powder
1/2 t. cayenne
1/2 t. real salt
1 clove fresh garlic
1/4 t. tumeric

Pour mixture into plate or pie tin and press one side of kale/collard into mixture.  Place dry side down on dehydrator trays and dry at 115 degrees for about 6 hours.

I use a dehydrator because it allows you to keep the chips (and crackers and granola and....) truly raw.  Anything you can cook at or below 115 degrees stays raw and has a zillion added health benefits.  More on that in another post.  However, if you don't have a dehydrator, you could put these in your oven at the lowest setting until they are dry.

A side note on tumeric.  It comes from the root of the curcuma longa plant and has been used by the Indian and Chinese medicinal systems for hundreds of years.  It's health benefit list is too long to list here but suffice it to say, its not just good for making curry!  I sprinkle it in everything I can.....from smoothies to salad dressings, salsas to hummus.  A little goes a long way if you aren't accustomed to the taste so start sparingly!


* recipe from 12 Steps to Whole Foods, Robyn Openshaw

Today's Green Smoothie

1/2 large lemon (cut off outer skin)

1/2 orange (cut off outer skin)

handful berries

large bunch of pok choy

large bunch of sunflower microgreens

small handful of dandelion greens (they tend to be bitter!)

as many leaves of collard greens as you can smash into blender 

I grind down once and then open the lid and smash in some additional greens.  After you grind, sprinkle some chia seed or nutritional yeast on top.  Or both.

Most of these greens came from our CSA, you substitute for greens you have on hand.  Enjoy!

Math Word Problems

Lauren was working on the following math problem this morning:

Our school classroom has 7 boys and 4 girls.  How many total students are in the class?


Her answer:
"11.  And the girls defeet the boys."

Her score:
100% + extra credit.

Edible Columbus

This was published in the Edible Columbus newsletter this week.  Madeline had originally submitted an article about our Christmas cooking baking tradition with family and they later had her focus on cinnamon rolls with Gigi.   Hmmmm.  We need to make these again...  _____________________________________ Cherry Toffee Chip Delights Winter is the best time of year to stay inside and cuddle up by the fireplace with a plate of cookies and a glass of milk. These hearty, delicious, and healthy cookies are from one of our youngest contributors, Madeline Scherer, and they are guaranteed to keep you warm on even the bitterest of days! Ingredients Mill 1 ¼ cups soft wheat berries* (or use 1 ½  cups all-purpose flour) 1 teaspoon baking soda 1 ½ cups organic oats 1 cup organic butter ¾ cup raw coconut crystals ¾ cup sucanat* 1 organic egg 1 teaspoon vanilla 1 cup dried cherries 1 cup organic chocolate chips 1 cup ground toffee Directions Combine dry ingredients. Add all other ingredients to mixer and beat until creamy.  Divide dough into 3 sections and roll into logs. Refrigerate logs. Slice and put on cookie sheet. Bake at 350° for 8-10 minutes. *Wheat berries and sucanat can be purchased from KGrains.com, a local grains company. Note: you can substitute the coconut crystals and sucanat for ¾ each of white and brown sugar. Madeline Scherer and Mom making Cherry Toffee Chip Delights, Photo by Catherine Murray, www.photokitchen.net Cherry Toffee Chip Delights, Photo by Catherine Murray, www.photokitchen.net