Chia seeds are all the rage in the crowds I run with. They are highly nutritious being packed with omega-3 fatty acids, antioxidants and fiber. Plus they are a seed and we should all eat more seeds. For some reason I was resistant but once I tried them I had an Oprah like “aha” moment (you know when she sings/yells “I GET IT”).
My friend Roisheen, who gave me this recipe idea, has had all sorts of fun with chia seed pudding toppings with her daughter. Kids like it ’cause it grows. It is a rather bland base and easy to make your own.
Chia Seed Pudding
- One tablespoon chia seeds
- Nine tablespoons water
Allow chia seeds to soak up water for about five minutes. Then add “mix-ins”. I used a few frozen strawberries and a splash of almond milk.
I’m sure there are places in the world where everyone is “whoo hoo” when it comes to parsnips. Around these parts you get more of a “meh” reaction about them. Poor little guys.
This recipe is similar to other soups I’ve posted– but I did my partsnip (forgive the pun) and made *parsnip* the star. If you have any suggestions on cooking parsnips I would love to hear about them.
Until then…may the parsnip be (mildly) with you!
- Several parsnips, peeled and chopped
- Fennel bulb, chopped
- Two leeks, just white part, chopped
- Two cloves garlic peeled
- Three cups water (or enough to cover veggies)
- Asparagus (several)
- One tablespoon butter
- One tablespoon olive oil
- Salt to taste
Cook leeks in butter, olive oil and salt for several minutes over low heat stirring frequently. Add parsnips, fennel, garlic and water. Bring to a boil and simmer until veggies are soft. Puree with stick blender. Chop asparagus but leave tops on for “flair”. Turn off heat and allow asparagus to cook a few minutes in hot soup.
My daughter and I have been looking to do a blog post together and here it is!
I wanted to create a recipe that used only ingredients from our farm box, was kid friendly and would allow my daughter to do most of the preparations. She loves sweet potatoes so shredding and frying them was a no brainer. Apple sauce is really easy to make and I wanted to incorporate some of the oranges we have been getting from our CSA. This is the time of year for tangelos which are so juicy I eat them over the sink and still feel like I need a shower after.
The pancakes are labor intensive with all the frying involved, but the result is so worth it. I think this is a farm box dish almost any kid would enjoy!
Sweet Potato Pancakes Ingredients
- One sweet potato, grated
- One onion, grated
- One egg
- One teaspoon salt
- Olive oil for frying
Combine the first four ingredients in a bowl:
Stir and then squeeze out the liquids. We did this by putting it into a cheesecloth. It was a amazing how much liquid my daughter squeezed out.
Then form patties and fry. You really need to watch them so they don’t burn. They are delicate so wait until they set until you flip them. Dry on paper towels and keep them in a warm oven until you are ready– but they are best eaten immediately.
Apple Orange Sauce Ingredients
- Juice of one or two oranges
- Two apples peeled and sliced
- 1/2 cup water
- One teaspoon cinnamon
Combine all ingredients and cook over low heat. My daughter thought stirring a lot was necessary and it kept her busy! Once fruit softens pulse in food processor until smooth. Great for dipping potato pancakes or eating plain!