Tag Archives: Vegeterian

Strawberry, Spinach, Toasted Cashew Nut & Avocado Salad Yummy!

We always have so much produce in our refrigerator at home, and although my family eats an abundance of fruits and vegetables it is, at times, challenging to eat everything before it goes bad.

This afternoon for lunch I decided to take the ingredients we had available and turn it in to an awesome healthy salad. The strawberry puree dressing was something I have never done before, and I am really happy with the way my experiment turned out.

It is another quick, easy, healthy vegan meal. And, I love that!


  • 1 ripe organic avocado
  • 2 cups of organic hulled and cut-in-half organic strawberries
  • 6 ounces of organic spinach
  • Half a cup of raw organic cashew nuts toasted
  • 2 tablespoons of olive oil
  • 1 tablespoon of red wine vinegar
  • Sea Salt and Pepper to taste


  • First start by making the dressing by blending in food processor sea salt, pepper, olive oil, red vine vinegar and half a cup of strawberries
  • Combine avocado, remaining strawberries, spinach, toasted cashew nuts in a bowl and pour in dressing. Toss, and mix thoroughly.
  • Enjoy!

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Why Miles Storm cannot eat Gluten – Sweet Potato & Carrot with Brown Rice Pasta.

My 22 month-old Son is going through a phase where he loves Pasta. He walks around the apartment saying “Pasta Pasta” in the cutest baby voice a Mum has ever heard. As I am on a “Cooking Roll” this week, today for lunch I made him Sweet Potato & Carrot Sauce with Gluten- Free Brown Rice Pasta. He loved it!

A few months back, returning to NYC from a visit in my home town of Melbourne Australia I noticed Miles Storm was covered head-to-toe with the skin condition Eczema. All of a sudden he had turned from a soft skinned baby into a scaly fish!

We have 2 Pediatricians for Miles Storm – one who is traditional in Western Medicine who believes in vaccines, and the other is holistic in natural remedies and not a big fan of vaccines. It is a good contrast for me being holistic-minded to hear from both sides of the fence and then making a decision, with my husband, about what is the right path for us to take.

I first took Miles to our traditional Pediatrician in Brooklyn and was told quite casually to put steroid Cortisone cream all over his untainted body a few times a day until it was gone. I am sorry but that was a huge NO NO for me. There are risks with using cortisone for adults being that as it is a strong chemical it can penetrate skin, causing an allergic reaction resulting in blood poising. For children, I assume the risk is greater as their bodies are smaller? Either way, why use steroid creams if there is a non-toxic way to achieve the same results? So, I made an appointment with our holistic pediatrician upstate NY, where I was told to cut out all cow products and gluten from his diet; which we did straight away. Two days later Eczema completely gone, just like that! I really am a firm believer that you are what you eat, and the proof was in the pudding on this experiment. See, that is why I like having 2 Pediatricians!

My Son and I are predominately vegetarians. I have been for 22 years and am very happy with my choice. I eat hardly any dairy and like to call myself a try-hard-vegan! Funny. My Son eats eggs, and absolutely loves goat milk and yoghurt. Other than we eat grains, legumes, fruit and vegetables. My husband is an amazing cook and we are always making new and interesting dishes. We did have to take it to the next level when Miles stopped eating gluten as we really did not know much about it. Now, nobody in the family really eats gluten – can’t say we miss it. Thus, the reason in this recipe I am using gluten-freen brown rice pasta (in case you were wondering).

I get a lot of questions from other Mummies about what are healthy, quick and easy meals to make, this dish is one of them. Sweet Potato is high in Vitamin A, Vitamin B6, Vitamin C, Pantothenic AcidRiboflavin and Thiamin. While carrots are high in Vitamin A, K and C and they help you see better my Mum always told me! This  literally took me under an hour to make (including cooking time). It is really yummy and keeps well in the fridge for a few days.


  • One Organic Sweet Potato
  • Three Large Organic Carrots
  • 4 Cloves of Organic Garlic
  • Sea Salt
  • Water
  • 3 Tablespoons of Olive Oil
  • Crumbled Goat Cheese
  • Gluten-Free Brown Rice pasta


  • Preheat oven to 350 Farenheit
  • Roughly cut up the sweet potato, carrots and garlic
  • Add Olive-Oil with a sprinkle of sea-salt to baking pan, add sweet potato, garlic, carrots and cover with aluminium foil
  • Roast until tender roughly 45 minutes
  • Once cooked purée in blender until smooth
  • Cook pasta as per instructions
  • Place pasta in bowl, cover with carrot/sweet potato sauce and serve with goat cheese.

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My thoughts on the everybody-is-up-in-the-air-about-it Children’s book “Vegan is Love”.

How Wonderful that at this very moment every person, big and small, has the power to create a better world! We don’t have to wait to grow older, for laws to change, or for presidents to be elected. We can begin right now. (Ruby Roth)

Have you ever thought that it is strange that Children’s books with farm animal themes always say things like “Cows give us milk and cheese” and “Sheep give us wool to keep us warm”. They never say “We also kill animals and eat them” (and I know that is harsh but it is the reality). Why do we cover that up, and avoid that it happens? It is because it is horrible and scary and we do not want our Little Ones to become upset; which makes sense.

Last week, thanks to my twitter feed, I heard about the LA based author Ruby Roth’s new book Vegan is Love. I had never heard of Ruby before, but there sure was an uproar about her book on a lot of the parenting feeds I follow. Words I read included – disgraceful, outrageous and irresponsible. The interesting thing was, a lot of the opinions were coming from people who had not read the book, they could not have, as it wasn’t being released to the public till a few days later?

My Son and I follow a mainly vegetarian diet, and I try my best to eat vegan. My husband eats animals, that is his choice, I wish he would stop but that will probably never happen. Miles Storm and I do not suffer in food choices, if anything we eat an abundantly healthy diverse menu. My husband is an amazing cook and we are fortunate that he makes us all kinds of wonderful things like Lentil Bolognaise, Kale Pesto, Tomato and Farro, and his new Indian style Cauliflower.

The reason we are raising our Son this way is because I want him to make the decision, when he is old enough, whether he will eat animals. I very strongly believe that  it is a choice he should make. “Vegan Is Love” is going to be a great resource to explain to him what happens to animals that are killed for food, with the information he needs to make an educated choice.

Ruby made a good point, (on the  Today Show), when confronted with the opinion that her book is frightening saying “If it’s too scary to talk about, the reality of where those pieces of meat come from, then it’s certainly too scary to eat”.

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