1. Wash and peel the apples. Core and cut into 1-inch pieces.
2. Steam apple pieces for 8 to 10 minutes, or until soft (a sharp knife will pass easily through the pieces). Fruit that is not completely ripe will need to steam longer. Reserve the liquid from the steamer.
3. Transfer the steamed pear pieces to a food processor and puree until smooth. Add the reserved liquid (if necessary) in scant 1⁄8-cup increments until the puree reaches the desired consistency and smoothness.

For Oats:

1. Grind the oats to a fine powder in a small coffee grinder.
2. Bring 2 cups of water to a boil in a medium saucepan. Add the oat powder and whisk constantly, cooking for 7 to 10 minutes, or until thickened.
3. Combine the oats with the apple puree in a mixing bowl. Whisk until the mixture is uniform.

“Every day is filled with new opportunities to show you my love.”

Everyone LOVES pancakes and so will your toddlers and other children. They are fun to make and delicious to eat. Although these are nice organic healthy pancakes, they taste deceptively like a treat! The blueberries add a nice jolt of antioxidants and the agave will not give your child the sugar rush they may get with sugar filled syrup.

Ingredients:
For the Syrup:
1 cup cleaned blueberries
¼ cup agave nectar
2 tablespoons water
For the Pancakes:
2 cups whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
2 Tablespoons flax meal (you can use blueberry flavored flax)
2 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1 pinch of salt
2 cups organic buttermilk
2 large eggs or 3 small eggs (lightly beaten)
2 tablespoons melted butter


Cooking steps for the Agave Syrup:

1. Take about half of the basket of fresh blueberries, agave, and water and cook in a saucepan over medium heat around 5 min., until the blueberries start to become soft and breakdown into the mixture.
2. Pour the mixture into a strainer and push through the juice, leaving behind the blueberry skins.
3. Add the rest of the fresh blueberries into the syrup mixture, cover and set aside to keep warm.

*NOTE: You can try this syrup recipe with other favorite fruits of yours, it is especially tasty with fresh berries.


Cooking steps for the Pancakes:

1. Blend together the flour, baking powder, baking soda, flaxseed, cinnamon, nutmeg and salt in a big bowl.
2. Whisk together the eggs in a separate bowl.
3. Add buttermilk and melted butter to the egg mixture.
4. Combine the dry and wet ingredients together.
5. Whisk together the ingredients, leaving it a little lumpy.
6. In a heated skillet, melt butter.
7. Pour batter to make pancake 4 inches round.
8. When the pancake starts to bubble up a little bit, flip your pancake. Be careful not to flip too soon, as you will just create a big batter mess.
9. Serve warm with the blueberry syrup.

"For toddlers who are still mastering the art of chewing, make sure to cut the pancakes into small bites and only drip a little bit of the syrup for flavor. You may decide to just let him hold a big pancake with no syrup or put the syrup on the side for dipping fun."

1. Place the watermelon, mint, lemon juice, ginger, and crème fraîche in a blender. Puree to a soup-like mixture.
2. Refrigerate and serve cold with a dollop of mango puree on top. Garnish with minced fresh mint.

Note: This recipe contains no refined sugar.

2 pounds seedless watermelon, cubed
2 tablespoons fresh mint, chopped, plus more for garnish
2 tablespoons lemon juice
1⁄4 teaspoon freshly grated ginger
1⁄4 cup crème fraîche
1 cup mango puree



“My main goal as a mother is to have a healthy family—mind, body, and soul.”

This savory recipe incorporates quinoa, veggies, and fresh herbs. It’s a power lunch that tastes great, too!

Makes 4 Servings
2 cups filtered water
1⁄2 tablespoon butter
3 tablespoons liquid amino acids
(such as Bragg Liquid Aminos)
1⁄2 teaspoon sea salt
1 cup quinoa, rinsed
Splash of olive oil
1⁄4 cup diced carrots
1⁄4 cup green peas, fresh if possible
1⁄4 cup diced broccoli
1⁄4 cup diced onion
1⁄4 cup diced mushrooms
1 garlic clove, minced
2 sprigs fresh oregano
1 tablespoon low-sodium soy sauce
Salt
Freshly ground black pepper

1. Combine the water, butter, 1 tablespoon of liquid amino acids, salt, and quinoa in a medium saucepan. Bring to a boil. Reduce the heat, cover the pan, and simmer on low for 10 minutes, or until the quinoa is fluffy. Keep covered and set aside.
2. Pour some olive oil into a skillet and heat. When the pan is hot, add the carrots, peas, broccoli, onion, mushrooms, garlic, oregano, soy sauce, and the remaining 2 tablespoons amino acids. Cook until the onion is browned. Season with salt and pepper to taste.
3. Mix the vegetables with the quinoa mixture and serve warm.
   
   

“The food my baby eats is what helps him grow. Later in life, food will be more sustenance and maintenance, but never will he need healthy food as much as he needs it now to help him grow physically, cognitively, and emotionally.”