Today at Willy B Mum, I am creating, step-by-step, a delightfully healthy plant-based “stir”, perfect for lunch or dinner. As a canvas to build on and to have some fun with, I am using one of my favorite Non-GMO Della Rice varieties – Jasmine with Roasted Garlic.
Embrace the spirit of love in your kitchen this Valentine’s Day, by making this delicious “hearty” salad. Kindly submitted by mother and daughter duo, Paulding and Company, a full catering kitchen based in San Francisco. This salad was created to raise awareness and support of, Women’s Cardiovascular Health Awareness.Yield: 2 servings
Here at Willy B Mum, we love USA grown, non-GMO Della Rice, so we jumped at the chance to spread the good word about them with this article, by creating a plant-based rice stir.
My 4-year-old started Pre-K this past September, which surely was such a change for all of us. He attends 5 days a week, till 1PM each day, which means I have to pack his lunch. If you follow Willy B Mum on Facebook and Instagram, you know that my husband and I promote very healthy eating habits, with a strong emphasis on an organic plant-based diet. My husband is a very talented cook, by passion. My Son follows a pescetarian diet, which resulted from my husband being a meat-eater, and me being quite the opposite not wanting him to eat animals at all. Our compromise was that our Son can eat seafood in his diet until he is old enough to make the decision as to his diet himself. However, when Miles Storm is with me, which is the majority of the time, he eats a mainly vegan diet which borders on vegetarianism at times.
One of my favorite fruits, or vegetables (depending on your train of thought) are the little green bundles of joy; peas. When I was a child growing up, my parents always bought peas in their pods, and somebody in my family would shell them to eat each night; this is a fond memory. In Australia, I remember the staple of boiled peas and carrots accompanying most home cooked dinners.
Growing up in Australia, the carrot made appearances in most dinners I enjoyed as a child. They were right there next to the peas; the two vegetables being a favorite combination in many homes in the Land Down Under.
Carrots are a chock-o-block vitamin dense root vegetable which are traditionally orange, but can also be other colors like red, purple or yellow. Inside each carrot there is vitamin A, which helps maintain the health of one’s eyes, and is clearly why parents tell children they will see better in the dark if they eat them. There is potassium, which is necessary for the body to hydrate efficiently. As well as regulating a healthy heart, muscles and nervous system. Vitamin K which helps with strong bones and kidney health. Vitamin C which is fantastic for the immune system. Not forgetting Fiber, which helps keep the body regular. Moral of the story; eat more carrots.
Frugal comfort food that doesn’t just taste good, but keeps well too.
When choosing a dish to cook, Mums will always need to ask themselves three things:
1) “Is this good?”,
2) “Is this nutritious?”, and
3) “Is this practical?”
After all, you can’t have one without the other!
When I think of chutney (also known as relish), it reminds of growing up in Australia when I was a very little girl. My Father would make these ham sandwiches with chutney, mayonnaise, cheese and salad. Of course, that was a very long time ago as I have not eaten any meat in over 26 years now but the memory still remains.
Today, while my toddler Son and I were in the produce section of our local supermarket, my eye caught these beauties. I had no idea what they were, and when I read the accompanying sign Dragon Fruit, I still had no idea? But fascinated, I picked them up and took the home with me anyway. Lately, I have noticed a lot of fruits and vegetables available in stores that I am not familiar with, which has sparked a curiosity to develop my palette of healthy foods available. Not just for me, but for my 3-year-old Son too.
Guacamole is a delicious & nutritious (ha, that rhymes) avocado-based dip that originated in central Mexico back in the day of the Aztecs who reigned between the 14th to 16th centuries. Basically, it is made by mashing avocado with variations of sea salt, tomato, garlic, lemon or lime juice, hot peppers, onion, herbs and seasonings.