The Green Family's Further Adventures with No Poo

I know the blog world has been up at nights wondering about the state of my family’s hair, and whether or not we have stayed on the no poo wagon. So here it is, the key to your future good night sleeps: my further adventures in no-pooing (not to be confused with Grasshopper's earlier problems with not being able to poo {solved by putting molasses in her cereal instead of multivitamins w/iron}).

First of all, needed to use the baking soda every day, or my hair would get overly oily, and this dried out my hair, which there is a lot of, but which is thin enough that just looking at a picture of the desert is apt to dry it out. The vinegar rinse helped a little. My hair wasn’t dry the way shampoo makes it – I mean, shampoo strips and dries, whereas baking soda just dried, at the same time it at least left some of the natural oils on my head. Sounds strange, but that’s what happened. Now having these oils has been a blessing: my hair looked fuller, was interested in doing a variety of things its untexured, overly-shampooed state had prevented, and was glossier.

While I liked this effect, there were a few things about using baking soda I disliked. First of all, I wondered if ultimately my hair was even more dry using baking soda than just shampoo. Secondly, it was awkward to take this method travelling -- powders just don’t travel well. Thirdly, it’s awkward having baking soda near water, and showers tend to have a lot of that. Last of all, I felt as tied to baking soda as I had to shampoo, and I was ostensibly trying out the No poo method…and I realized poo was just baking soda in this new reality of mine.

I was considering giving up, which was a hard choice since I liked my textured hair, and so I did what any desperate person does in this situation: googled “no poo” one last time. The second hit was something I hadn’t seen before, an article by Audrey Shulman, a reporter for The Phoenix, in Boston. Her method, which she says is Mexican in origin, is to wipe the left side of your wet head 100 times with a rag, and then the right side of your head 100 times. I’d heard of doing this with a boar’s bristle brush, but that never really worked for me. But since I was at wits’ end, I decided to give her particular method a whack.

I am happy to report that was in November, and since then, I have had a fabulous no-poo experience, devoid of baking soda. When I first started her method, I shampooed twice a week, now I shampoo once a week. This is far better than the baking soda, infinately better than using shampoo.

This is exactly what I do:

I put a wash rag on each hand (one of those rags sewn closed like a mit would be ideal, but I don’t have one.) Standing with my hair under the water, I grab my soaking locks with one rag, pull down, and then grab in the same spot with the other hand. I tried with just one rag and that took too long to get to one hundred, and was actually more awkward – two rags is easier. I do one side, then the other, and I go pretty fast. With the first hundred I try to cover all the hair on the left side of my head, the second hundred, ditto on the right. It takes three or four minutes. Like Ms. Shulman said in her article, my hair feels the way they tell you hair ought to in the TV commercials: soft, conditioned, not too oily, manageable. For zee first time in my life.

I haven’t gotten my act together to make some rinse with my essential oils, for a perfumed coiffure, but figure I will in the near future. Right now my hair smells like nothing, which is fine by me.

Grasshopper, by the way, still uses Aubrey Organics Baby shampoo once or twice a week. In between her hair doesn’t require the washrag cleanse, thank God, because I can’t even imagine trying to convince her two year old self to go for that.

Vegetarian Burgers for Babies and Toddlers (and Moms and Dads and Grandmas and Uncles and...)

Like most vegetarian parents I know, we have striven, since BabyG started eating food other than breast milk, to ensure she’s getting all the iron, fat, and nutrients she needs. I’ve read about many tricks other vegetarian parents have used to ensure their children get the right nutrients on a lot of other websites, but one idea that has worked the best for us and that I haven’t seen written up very often, is making bean burgers.

I began making my own burgers when I realized that BabyG, who turned her nose up at anything that came on a spoon, would greedily eat Quorn, tofu, or bean burgers. Since buying these foods is expensive, I’ve learned how to whip up a batch of veggie burgers for BabyG over the last few months. It’s very easy. It’s satisfying because after you get the basic idea of what you need in order to make a burger stick together, you can mix and match protein, fat, vegetable, and grain sources to ensure your baby is getting a good variety of foods in her diet, over time.

Here’s the recipe I have made most frequently. I like it because the burgers are a pretty, pale orange and the cranberries are noticeable and exciting:

Cranberry Spotted Veggie (but not vegan) Burger
(vegans can use standard substitutions for eggs, cheese…)

Ingredients

1 cup white beans, dried (2 1/2 cups cooked)
2 T. Braggs amino acids or soy sauce or tamari
¾ c. marinara or ketchup
1 cup of shredded cheese (to bind burgers & add protein)
2 eggs (to bind burgers & add protein)
2 carrots, shredded
1 c. celery
1 cup dried, unsweetened cranberries
2 T. Herbs de Provence
Mix of cooked rice, amaryth, or millet; uncooked oats; or breadcrumbs if you’re out of all the rest. I add this until the mixture has a thick enough consistency to make into patties.

Directions:
Cook the beans in 3 cups of water, in a pressure cooker, eight minutes. Mash the beans, then add everything but the grains and mix well. Finally, begin adding grains until your batter has a thick enough consistency that you can form them into balls, flatten them with your hands, and put them on a greased cookie sheet. Bake at 350 for about 10 minutes on each side. If I want to take them to a barbeque, I still bake them long enough for them to be sturdy enough to sit on the grill (about eight minutes per side). People love them.


With that recipe out of the way, I want to say again that the glorious thing about veggie/bean burgers is that you can use anything in your cupboard, usually. You can use vegetables with high amounts of certain vitamins, or iron if you choose. If your baby isn't getting enough iron and hates iron drops, you can add some. Varying the recipe is a snap. Moreover, they are an ever expansive food that you can pack in a baby or toddler’s lunch, and have them munch on all day. You can put them on your sandwiches. You can barbeque them at home or take them to a barbeque. And one batch is usually enough to last our family and a couple friends about a week. They are a wonderful food.

Here’s the more general guide I follow when experimenting. You need: protein bulk, something to make the beans stick together, vegetables, nuts (good fats and protein), spices, and grains.

Bulk: 1 pack of tofu or 1 c. dried beans or 2 ½ cups cooked/canned beans
Fat: 1 cup of chopped nuts (if your baby is old enough/not allergic, of course)
Veggies: 1 to 2 cups. Whatever you want. If they are veggies that emit water, grill them; veggies like spinach or tomatoes, you may opt to squeeze juices out (but into your batter) after you grill.
Seeds and/or dried fruits: ½ to 1 cup
Spices: Herbs de Provence, curry, your favorite fresh herb, chile, salt (unless you add soy/Braggs/tamari), onions, garlic
Liquid: If I use tofu, I use less tomato sauce. But I always add tomato marinara of some sort.
Something to stick it all together: I use eggs and cheese. Vegans, I know, often use egg-substitute and vegan cheese.
Grains: I like using quinuoa or amaryth, for their protein properties. Rice and oats look pretty. Mashed potatoes and yams are another good idea.

Directions: Same as above. That is: Mash the beans or tofu. Add the rest of the ingredients. Then add the grains until you can make patties. Cook ten minutes on each side at 350. Sometimes I make a vegetarian gravy to go with this, using a little Braggs, a little not-Beef boullion, and flour. GreenDaddy was a big fan of it.

d

Vicious Canines Attack BabyG

It happened in Utah, the second to the last day we were there. My cheerful, funny, walky little baby was mauled by what I think were two canines sometime between breakfast in my mother's hotel and lunch. It happened that fast.

What started out as a fever and mild crankiness, evolved into her most painful teething episode yet. It has meant a two hundred percent meltdown from a general feeling of discontent into an outright rage, several times a day, for the last 6 days.

Teething has always been hard for our little one. She refuses to eat anything but breastmilk, she gets diahrrea, she has 100.9 degree fevers, she wakes every couple of hours and requires long bouts of nursing...And these canines, they have been the worst. And I hear the most painful teeth to come in are molars.

I've decided to amass a list of green teething solutions. I'm going to say upfront that BabyG has been eating lots of Infant Motrin because nothing else I tried came close to working for her. We tried Hylands teething tablets, teething bisquits, teething toys.

However, I know there are levels of teething, and I know there are lots of remedies out there I haven't tried, and that might work alone for mild teething or (for us) augment the pain medication. Maybe there's a natural solution that will beat out Motrin...

So this is a general call: What teething remedies have you all used or have you seen used to good effect?

I've heard about: frozen bananas, vegetables, frozen washrags, clove oil. Anybody use any of these methods, or know anything about them? Teething post will be up in a week or so...

Gonna Wash that 'Poo Right Out of My Hair

Please see the updated post by clicking on health at the bottom of this post, and finding the new article.

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There’s this line in Chaucer’s Canterbury Tales about the Pardoner’s smooth hair that drips down in curls, and another about how the cook has a festering sore. Maybe I was smoking too many funny cigarettes in high school, because for many years I not only conflated the two characters, but I grossed out their appearances: I imagined there was a Chaucerian cook who was so disgusting that all the food he cooked was contaminated by his hair that was dripping with greasy, yellow oils and his sore that squirted puss. And sorry to say, this improperly combined, gross, imagined image is the only memory of the Canterbury Tales I took off with me, into later life.

It has come up because I’ve always had a friend or two who has decided to stop using shampoo, or to skip multiple days of shampooing. “Shampoo is just a capitalist consumerist conspiracy,” my friend Winona used to scoff during college. In Houston, my friend Chuck would say a little more humbly, “I find that if I don’t wash my hair, I don’t need pomades.”

For most of my life, I was terribly jealous of the likes of Winona and Chuck. Of people who could skip a day of washing their hair without looking like my nightmarish Chaucerian misread.

What I learned over the years, though, is that no matter what kind of shampoo I have used, throughout my life my hair has behaved more or less the same: it is thin; when shampooed daily, it is thin and brittle; when not shampooed, it looks like I put olive oil in my hair; also, it won’t grow past a certain length; it is flyaway and it never looks healthy. All these facts about my hair lead me to believe I was just another white girl with terrible, mousy, broken hair. Since I’ve read so much about the dangers of the toxins in shampoos, I was forced to buy super expensive shampoos (my favorite: Aubrey’s Organic Baby Shampoo).

And then, about a month ago, I read this article on “No-Pooing” – a name, I confess, I totally disdain. The writer I first read washed his hair with a baking soda solution, and conditioned it with Apple Cider Vinegar. Since I like mixing things together, and there is really nothing I can do to my hair to make it worse, I delved into this No-Pooniverse (can. not. resist. stupid. word. jokes. sorry. ch.).

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No-Poo Log, 2007:

#1: I washed my hair with 1 T. of baking soda dissolved into ¾ cup of water. As per the directions on the sites, I really massaged the solution into my scalp by first massaging around the crown, and then in the center of my head. I used no conditioner.
Result: Very clean, very manageable hair, slightly dry, though.

#2: I read that most people just mix baking soda into a hand paste before using. I tried this. And I also rinsed with 1 T. Apple Cider Vinegar and 1 Cup water.
Result: Hair was oilier than usual, but not gross with oil. It was sort of an interesting texture that held curl, and didn’t look brittle.

#3: I washed with the baking soda paste, again. I read that vinegar rinse should only be used on the ends of hair, and this time, didn’t wash my scalp area with it.
Result: A little less oily than before. I was not completely satisfied, though I already preferred this hair to shampooed hair, because my hair started feeling like, I don’t know, hair. I realized that my old hair felt more synthetic or something.

#4: Some people No-Poo by just skipping shampoo, but using conditioners.
Result: My hair was way too oily. The woman who suggested this was African American, though, and a lot of people on her site found it worked for them. Maybe it just doesn’t work on super fine hair.

#5: For about a week, I tried washing with varying amounts of the baking soda paste, and started skipping the vinegar rinse. I always needed 1 Tbs of Baking Soda: ½ I rubbed onto the top of my head, the other into the back.
Result: Varying degrees of hair feeling more oily than I had become accustomed to. Never hair I could go more than a day without washing, but hair that was much more manageable than it had ever been, previously.

#6: I washed with a lemon juice rinse (1 T Lemon Juice in 1 C water).
Result: Made my hair extra oily, again. But I was starting to worry because I felt like even when my hair felt more oily, it was also drying out the ends of my hair more.

#7: It occurred to me that my hair was the least greasy the day I mixed a T of Baking Soda into ¾ cup water. I had been assuming the paste was strongest in eliminating oil, but decided to test the assumption.
Result: Lo and behold: in the less concentrated version, my hair wasn’t oily at all. When I awoke the next day, even, it wasn’t oily. I didn’t have to wash my hair that day when I showered!

#8: I started using less and less Baking Soda in the ¾ cup of water.
Result: My hair needs about 2 t. full – 1 T. full dries it out.

#9: My hair was not oily everyday, but for the first time in my life, I worried it was overly dry. So I started using the vinegar rinse, and I added some rosemary essential oil – which strengthens and darkens hair.
Result: Voila! Hair not dry, not oily. But I can’t use this vinegar every day: more like every three days.

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There are a few really fabulous No-Poo sites out there. My favorites are BabySlime, and Motowngirl.   Pioneer Thinking offers various hair/skin recipes.  The No-Poo sites explain how there is a long process of figuring out what your hair needs: clearly, I’ve found this to be true. It has been enjoyable, though, experimenting. Now I keep a water-proof container filled with baking soda, a teaspoon, and a measuring cup in the shower.

BabySlime has a lot of recommendations for different rinses. I’m about to mix up a gigantic batch, so I won’t have to make a hair rinse every day. Even on days I don’t use vinegar, I’d like my hair to smell of something, so I’m experimenting w/different essential oils. Daily I’ll use that rinse, and some days I’ll add some vinegar or lemon juice.

And I love washing my hair. Because 2 t. of baking soda a day costs less than half a penny. Because when you actually massage your scalp with baking soda, or with rosemary oil in water, it tingles. Because even though I was totally screwed by shampoos for most of my life, at least I figured it out. Because my hair used to be this terrible, sad fate I would be sealed with forever, and now it is this fabulous, shiny, manageable cool-person hair.

Healthy Baby 1st Birthday Cake Recipes

Oh the horrors of finding a first birthday cake for our little pookey-pooh.  The first birthday cake was a biggie.  There are so many options.  So many opinions.  People who believe depriving a baby of devilishly chocolate, sugary cake is tantamount to child abuse; people who believe giving baby any sugar, ever, is tantamount to child abuse.  Some people skip cake altogether, reasoning any messy, dessertish dish will do for the messy-faced photos that most everyone agrees are about the whole reason a child turns one.

For BabyG's party, we made, cough, cough, cough, i mean our friend Heather slaved in our kitchen all morning to produce-- several "cakes" in jumbo muffin tins, for the babys and toddlers present to have their own private cakes to destroy.  The adults got regular cupcake-sized versions of the same thing.  It was the right way to go: the adults who like tiny slices ate one cupcake, and those who never get enough, snuck cupcakes into their coat pockets on their way out.  And the kids all got to feel special enough to warrant a cake.  I didn't have to slice anything. I do wish I'd opted for a darker frosting color -- below she's eating Pomegranite Ice Cream.

We did have a hard time finding first birthday cake recipes for BabyG's party, to begin with, though.  After a year of little sugars, we didn't want send her into sugar-convusions on her birthday, but we're not anti-sugar, either.  We're a somewhere-in-between household.  So this is the post that offers up a little of my research in the form of some of the best recipes I found.


By all means, no matter when you read this, if you have a green cake suggestion post it in the comments and I'll likely add it to the list.  

The ever evasive word 'green' means: less sugar than normal cakes and/or healthy ingredients...but thanks to Fiddler, it also means cool, gardenish presentation.

A secret about my cooking, in general, is that if I can throw a vegetable or nut into something, I do it.  My selection of recipes reflects this.  Since there are a million versions of apple cakes, etc, I chose the recipes I like best.


BabyG's Birthday Cake (which she LOVED)
Pumpkin Apple Harvest Cake
By Cait Johnson, author of Witch in the Kitchen

INGREDIENTS

1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)

1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.

ps. If you make the cake, smooth it out when you put it in the pan as pumkin makes it bake in whatever shape it goes in there with.  Guests loved the cake, BabyG did...I frosted it by whipping heavy cream with a little sugar and cream cheese.  

mmmm mmmm mmmm

Cosmo's Birthday Carrot–Pineapple Snacking Cake (from Superfoods by Delores Riccio)
Makes 9 or more servings

1 1/2 cup sifted all-purpose unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs (or 1/2 cup prepared egg substitute)
1/2 cup vegetable oil
1/2 cup brown sugar (can use less)
1/2 cup white sugar (can use less)
1 1/2 cups finely grated (about 4 large)
one 8 oz can of crushed pineapple, packed in its own juice, undrained
1/2 cup chopped walnuts (optional)

preheat oven to 350 degrees F. Butter a 9 inc square or 7 x 11 inch oblong cake pan.
sift together the flour, baking soda, cinnamon, nutmeg and salt into a large bowl.

In another bowl, beat the eggs with the oil, then blend in the brown and white sugars.
In a third bowl, combine the carrots, pineapple with its juice, and walnuts, if you are using them.

Beat the egg-oil mixture into the dry ingredients. When well blended, stir in the carrot-pineapple mixture. Spoon the batter into the prepared pan and bake on the middle shelf of the oven for 25-30 minutes, or until the cake is risen and a cake tester inserted in the center comes out dry.

mmmm mmmm mmmm

Applesauce Cake Recipe
Ingredients:

1/2 cup safflower oil
1 cup Florida Crystals natural sugar
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup raisins
1 cup hot applesauce without sugar
A handful of chopped walnuts or pecans (optional)

Preparation:

Mix the oil and sugar. Combine the spices, nuts and raisins with flour and spoon this into the oil/sugar mix, alternating with hot applesauce. Cream until smooth. Pour into greased and floured 6-by-10-inch pan. Bake at 350 degrees F for 45 minutes.

mmmm   mmmm  mmmm

Cardamom Apple Cake from Canadian Living.com

Ingredients
• 1 cup (250 mL) granulated sugar
• 3/4 cup (175 mL) firmly packed brown sugar
• 2/3 cup (150 mL) melted butter, cooled
• 2 eggs
• 1 tsp (5 mL) vanilla
• 2 cups (500 mL) sifted all-purpose flour
• 2 tsp (10 mL) baking soda
• 2 tsp (10 mL) cinnamon
• 1 tsp (5 mL) each nutmeg and cardamom
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) chopped pecans or unblanched almonds
• 4 cups (1 L) peeled, cored chopped apples
• 3 tbsp (50 mL) icing sugar

Preparation

Grease 10-inch (4 L) angel food cake pan or similar pan and dust lightly with flour.

In large mixing bowl, blend together sugars; beat in butter, eggs and vanilla to make smooth batter.

Sift together flour, soda, spices and salt. Measure out about 1/4 cup (50 mL) and dust nuts. Mix sifted dry ingredients into butter batter; quickly stir in floured nuts and apples. Transfer to prepared pan.

Bake in 350°F (180°C) oven for 50 minutes or until skewer inserted in centre of cake comes out clean. Let cake cool in pan on rack. If possible, store for 1 day in airtight container before cutting.

To serve, remove from pan and, positioning patterned cardboard (or paper lace doily) over top of cake, sieve icing sugar onto cake. Remove cardboard.

mmmm   mmmm  mmmm

CARDAMOM CAKE from Cooks.com

2 c. whole wheat flour
1 tsp. baking soda
1 tsp. ground cardamom
1 tbsp. chopped orange rind
1 tbsp. grated lemon rind
3 eggs
1/4 c. canola oil
1 1/2 c. yogurt
1/4 c. honey
1 c. chopped prunes
1 c. chopped walnuts

In a large bowl, sift the flour with the baking soda and cardamom. In a medium bowl, beat eggs, oil, yogurt and honey. Stir the liquid ingredients into the flour mixture until batter is smooth.

Fold in the dried fruit and nuts. Pour batter into greased bundt pan. Bake at 350 degrees for 1 hour or until cake tester come out dry.

mmmm   mmmm  mmmm

Upside Down Cardamom-Pear Cake

Pears:
2 tablespoons butter
1/4 cup packed brown sugar
1/4 teaspoon ground cardamom
Cooking spray
2 peeled Bartlett or Anjou pears, cored and each cut into 12 wedges

Cake:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
2 large eggs
3/4 cup 2% reduced-fat milk
1 teaspoon vanilla extract

Preheat oven to 350°.

To prepare pears, melt 2 tablespoons butter in a small nonstick skillet over medium heat. Add brown sugar and 1/4 teaspoon cardamom; cook 3 minutes or until sugar dissolves, stirring constantly. Pour sugar mixture into a 9-inch round cake pan coated with cooking spray. Arrange pears in an overlapping circle over sugar mixture; set aside.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking powder, 1/4 teaspoon cardamom, and salt in a large bowl, stirring well. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs; beat until blended. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into center of prepared pan; gently spread batter to cover fruit.

Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Place a plate upside down on top of pan; invert onto plate. Let stand 2 minutes before removing pan. Cut into wedges.

mmmm   mmmm  mmmm

Baby's First Birthday Cake (Carrot Cake)
(Makes 1 double-layer 9-inch square cake adapted from "What to Expect")

~ 2 1/2 cups thinly sliced carrots
~ 2 1/2 cups apple juice concentrate (you may use slightly less)
~ 1 1/2 cups raisins
~ Vegetable Spray/Shortening
~ 2 cups whole-wheat flour
~ 1/2 cup vegetable oil
~ 2 whole eggs
~ 4 egg whites
~ 1 tablespoon vanilla extract
~ 3/4 cup unsweetened applesauce
~ 1/2 cup wheat germ
~ 2 Tbsp low sodium baking powder
~ 1 Tbsp ground cinnamon

Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.

1. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.
2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.
3. Add the raisins and process until finely chopped. Let mixture cool.
4. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.
5. Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting.

mmmm   mmmm  mmmm

Chocolate, Zucchini, Sweet Potato Cake
recipe zaar

1/4 cup cocoa
2 1/2 cups flour
1/2 cup rye flour or buckwheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar
1/2 cup honey
2 teaspoons vanilla
1/2 cup buttermilk
1 cup grated zucchini
1 cup grated sweet potatoes
1 cup dried cherries, hydrated in 3 tablespoons rum or hot water
1 cup pecans, roughly chopped (optional)

Decrease the oil by ½ cup, omit the sugar and honey. Try using chopped
jarred maraschino cherries for more moisture.
• Preheat oven to 350 degrees.
• Butter and flour a bundt pan.
• Sift together first 7 ingredients.
• Set aside.
• In a mixer mix oil, sugar, honey add eggs and vanilla.
• Mix dry ingredients into egg mixture then add buttermilk.
• Stir in remaining ingredients.
• Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
• Let cool.
• Invert onto cake dish.

mmmm mmmm mmmm

BANANA CAKE

2/3 c. banana, mashed
1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts & 1/2 c. raisins

Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.

mmmm   mmmm  mmmm

Flowerpot Cake from Martha Stewart.com

This cake you have to see on the website, so here's the link to recipe and photo.  It's also for those of you decide your baby won't expire because of a load of sugar, and who want to see good chocolatey goodness wiped all over her/his mouth.  So here, "green" means it's in a flowerpot.  

 

I Need Your Birthday Cake Recipes

Purpose of this post: I'm begging for recipes & ideas

Well, we're having people over for BabyG's birthday and the question is: what do I do about cake?

The memory I'll indulge: Once my grandma made my father a sandwich cake, which she was very proud of, and which he still describes with shudders. I think there were spam layers, some sort of chopped veggie layers, and cream cheese layers. On white bread? Something like that. She made it because dad said he hated cake, and she wanted him to have a cake he'd like.

Moral: In most other ways I'd love to emulate my grandmother, but I don't want to bomb on the cake-thing.

BTW: I hate cake. And so does GreenDaddy.

Why cake matters: The photo, I guess. Maybe she'll have fun digging into it. I'm not sure.

Important note: I am a terribe baker. But deep down, no matter what I write afterwards, I want BabyG to have cake.

And: If at all possible, whatever cake, or cake variation I make...I'd like it to be impressive.

And: I realize my expecations are high and as of yet undefined. Please bear with me.

I am of twenty-two minds a few of which are:

1) Cook the baby some sugar free cake and don't jolt her into sugarhood.
a) But what kind of cake...not carrot. We are stealing friend Cos's
birthday open house idea, and so think we won't also steal the
delicious carrot cake his birthday starred.
b) Recipes anyone...? Or ideas about kinds?

12) Cook a cake alternative. I've read Jello is fun (but ew!...)
a) Any other ideas/opinions about this?

17) Cook her a massively chocolate cake with sugar and the rest.
a) Do they make "healthy" chocolate cakes?

My Pasta Recipe and the Wagon

Last night, for the first time in months, I concocted my standard pasta dish -- a core recipe I goof around with about every time I make, depending on the attributes of my pantry, but that turns out "good" about 90% of the time.

1. You boil shredded kale or collards with penne noodles -- or you mostly boil the noodles, then add spinach about thirty seconds before you take the noodles out
   
2. Meanwhile, you saute 6 garlic cloves and a hot red pepper in about 1/3 c. oil, along with any other vegetables you'd like to star, and usually whole walnut pieces.
   
3. You add a little marinara sauce...store-bought works out okay, if you're pressed, because of all your other additions. Even plain Pomi (boxed tomatoes) sauce, or chopped tomatoes, works. If you use about 1/3 c of oil in the sauteeing, use about 1/2 cup of tomato sauce. Or use less oil and more sauce. Let it all cook until you have the noodles & greens drained.
   
4. Then mix in sauce w/noodles & greens. Add about two tomatoes diced fairly largely, and fresh Parmesan. Salt it. It's very tasty.
   
5. Sometimes I puree lots of nuts & basil & add that when I am combining the sauce & noodles & greens. Or I add nuts and shredded parsley. I often add carrots to the saute, or a leek, whatever vegetable looks handy. Last night I added shredded yam to the boiling water (which neither added nor detracted, so was sort of pointless).

I generally make this about once every couple weeks, maybe a little more frequently. It is always spicy and comforting.

Last night GreenDaddy said, "Wow! I just thought you were going to use bottled sauce on spaghetti." As if I were Queen Ragu©

So since I've made this non-bottled-sauce thing for years I thought: "Since when have I ever done that?" And then I thought a minute more and remembered how demented my comprehensive exams made our eating habits...for at least three months, we had broken all major rules of food:

We ate out almost every day, and ordered in a pizza once a week, at least.

When we almost bankrupted ourselves accomplishing the former, I bought lots of frozen dinners -- "natural" -- but, what does that MEAN?, right?

One night, GreenDaddy asked what I wanted do for dinner, with the cringe he had recently developed specifically for that question. By this point, the word "frozen" put tears into his eyes, and stressed as I was, I took pity and found some pasta in a cabinet. We had no store-bought sauce -- I never buy that shit, right? -- and no Pomi or garlic or peppers or carrots or nuts or basil.

But I recalled that during my white trash past, we often dumped a can of cream of mushroom soup over pasta and called it fabulous. So I dumped a can of Organic Wolfgang Puck Mushroom Soup over the pasta.

Campbell's soups always have the benefit of tasting like something salty but not exactly repulsive. They recall, at least for me, the tastes of childhood. So even if they help you make something foul tasting in concept -- like Tuna Casserole or spaghetti with fake sauce -- it's a fondness-inducing sort of foul taste you're creating.

Not so with the Wolfgang Puck organic cream of mushroom.

So that next day I went out and bought four bottles of tomato sauce and GreenDaddy went out and bought three. And we ate bottled tomato sauce on spaghetti one night, and frozen dinners the next, for about three weeks straight.

[[Okay....This blogpost is interrupted, officially. Something just busted into the attic. A critter. How do I get it out without going up there???}}

[back to the blogpost]

So one thing the comps have made me, you're noticing, is long in getting to a point. But I do have one.

After all these years of conscious eating and serious choices, just how did our 'greenness' go poof so completely in a matter of months? And it wasn't just the food. On the few occasions I cooked, I didn't even take the scraps to the compost, because GreenDaddy is too harried to turn the soil, and I'm scared of it. And I haven't made all BabyG's baby food -- she's eaten lots of organic, pre-made baby food. And a couple weeks ago somebody stole the kitchen recycling bin, so I stopped recycling some kitcheny things.

Which isn't to say I'm not on track now. But how easily did we, the people with a website called Green Parenting, fall into Greyish Parenting! I just read Leslie Marmon Silko's Ceremony and a running theme is: "It isn't easy."

And that's such a bummer. Especially when you really, really believe you ought to be green.

Beets are Green

For a long time I’ve been wanting to write on Green Parenting about food and co-ops and eating. I still do, but I thought that to inaugurate this series, I’d begin by offering an appetizer, whose importance is only clear if you understand that, as a child, beets came in sliced, gelatinous-looking form out of a can. They only came out at Thanksgiving, thank gods. I hated them. But instinctively, I knew that with such an intriguing color, there had to be more to beets than what I knew. When I moved out on my own, I began buying beets. I made a series of shredded salads nobody really liked. I didn’t like them much, even. So, despite how cool looking they are when they come attached to their greens, how satisfying it is to peel the beet and find that startling color beneath such roughshod skin – the sort of reddish purple I imagine a younger, more-hip-than-traditional queen or king would wear – I tried to stop buying them.

Tried, operatively. I mean I couldn’t help but buy the beets. As the naïve, young soap opera heroine is attracted to the louse dressed in black leather, whiskey, and a moustache, so, too, have these breathtakingly beautiful, bulbous roots been irresistible to me.

And I knew they were no good for me, they never had promised to be anything but otherwise. I watched bundle after bundle of them rot, heartlessly, half-grated, in their bin. Sometimes they’d go in a stir-fry, and taste not-horrible. Initially, it’d make me swoon, but upon further reflection I realized that’s not what I was looking for in my relationship with this vegetable. So, I used them to dye a couch, as you know, but that’s a sort of once-in-a-lifetime endeavor. And, I don’t think I’ve mentioned it before, but the event turned out tragically. The couch faded and looked stupid after a couple months. I gave it away, to a family with a good cover.

So last night, when I decided to do something with the beets the co-op had given me in a mixed share I’d pre-purchased the week before, I wasn’t expecting much. The recipe basically calls for grating beets, adding flour, and frying them in giant pancake form, in butter. Sounds gross.

But, by jingos, it isn’t. It is perfect. The butter flavors the beets, the beets get crisp. It tastes gourmet. It is simple to prepare. It is exciting. I am going to share it with you, as Mark Bittman, shared it with me in How To Cook Everything: Vegetarian Cooking. Bittman has served me poorly in a few other recipes...I get this feeling he doesn't believe in vegetarian food, but most recipes I like a lot. And wow did he come through with the Beet Roesti with Rosemary.

• 1 to 1 1/2 pounds beets
• 1 teaspoon coarsely chopped fresh rosemary
• 1 teaspoon salt
• 1/4 cup flour
• 2 tablespoons butter

1. Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat.

2. Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.

3. Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately.

Makes 4 servings, time: 20 minutes