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Blueberry Cinnamon Biscuits

July 23, 2013 by Carey Jane Clark

 photo 9c2d3d39-9e5d-4351-b060-d6251ee13eaa_zpseda17cd5.jpgMy discovery of a flawless gluten-free flour blend a few weeks ago has given us a new lease on baked goods. Not that we’re eating them every day, mind you, but it gives us options we simply never had before.

So when this week, I experienced yet another unprepared morning, having forgotten to start anything overnight, I reached for the gluten-free blend once again and whipped up a new and improved version of our favorite biscuits. And then made a few tweaks of my own. Wow!

While I rolled out my old biscuit recipe and cut them into shapes, with the blueberries in this recipe, you don’t want to do that, so just drop them onto a cookie sheet instead. My old biscuit recipe didn’t call for eggs, so there’s no vegan conversion required there, but I substitute coconut milk for the regular milk, and it’s totally guilt-free, and tastes even that little hint sweeter.

I’m telling you, I’m becoming fearless in the kitchen. I’m innovating all over the place, and the results are yummy!

Blueberry Cinnamon Biscuits

Ingredients:

  • 2 1/4 cups gluten-free flour blend
  • 1 cup coconut milk
  • 3 Tbsp. coconut oil
  • 1 Tbsp baking powder
  • 1-2 Tbsp honey
  • 1 tsp cinnamon
  • 2 tsp. lemon rind (optional)
  • 1 cup fresh blueberries

Directions

  1. Preheat oven to 350 F.
  2. Blend the baking powder together with the cinnamon, flour and lemon rind, if using. (We made these twice without the lemon rind and another time I decided to throw some in. Perfection!)
  3. Work in the 3 Tbsp coconut oil with a whisk or pastry blender.
  4. Add the blueberries next so they can be coated with the flour.
  5. Add the honey, according to your preference (we only add 1 Tbsp, and the kids love them, but my husband likes them a little sweeter)
  6. Add the coconut milk and work in until just blended, taking care not to “stab” your blueberries.
  7. Drop by large spoonfuls onto a cookie sheet and bake for about 10 minutes until the peaks are golden brown. Cool on a cooling rack.
  8. Enjoy!

Eating Vegan: Best Ever Banana Muffins

July 16, 2013 by Carey Jane Clark

I’ve often lamented in the past how eclectic my blog can be. Posts from an author who’s also an expat living in China who also homeschools her children can be that way, I suppose. However, recently, since we began eating vegan it seems the biggest excitement around here is in the kitchen. (Or maybe it’s just that most of my life is in the kitchen!)

It’s a good thing we’ve pared things down to a summer homeschool schedule (just math, Chinese and one other subject per day). Between searching for and planning vegan meals, to cooking and consuming them, it seems there isn’t much time for anything else! I’m having to learn a whole new way to cook.

While we have all but abandoned the idea of eating mostly raw (JavaMan was dwindling away to nothing), we are two months in now since our switch to eating vegan, and things are going well. My family doesn’t even seem to mind being guinea pigs as I experiment and innovate in the kitchen. In fact notably, Sweetpea, previously my pickiest eater, has actually confessed that her tastes are changing and she enjoys eating vegetables much more than she used to. This after eating a dish comprised mostly of spinach!

I’m thrilled to report that I even seem to have licked the breakfast challenge. I now have a set breakfast for each day of the week and most meals get a five-star rating from the kids (except one that everyone else loves and Sweetpea suffers through). What’s even better, most meals have an overnight component, so preparation in the morning is minimal.

Which works great when you remember the night before. And not so great when you don’t.

This morning was one of those mornings I woke up to the realization I’d forgotten to start breakfast the night before. So I dug out an old standby and tweaked it–a lot.

But here’s the thing: the recipe turned out better than the original. I kid you not. No one could ever have convinced me this could be so (especially when butter is no longer one of the ingredients), but it’s true. My “Best-Ever Banana Muffins” are even better.

Here’s my new-and-improved recipe:

gluten-free vegan banana muffins

Gluten-Free Vegan Banana Muffins

(Makes 12 muffins)

Ingredients:

  • 1 flax egg (1 Tbsp. ground flax, 3 Tbsp. filtered water, mixed and refrigerated 15 minutes)
  • 1 cup gluten-free flour blend (see last week’s recipe for this amazing breakthrough)
  • 1/2 cup millet flour (this was a last-minute substitution because I didn’t have enough flour mix made up. Next time, I’ll try them with a full cup and a half of the GF mix)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup honey
  • 1/3 cup olive or grapeseed oil
  • 4 bananas, mashed

Directions:

  1. Mix the flax egg and refrigerate.
  2. Mash the bananas.
  3. Mix in the honey and oil, set aside.
  4. Mix the dry ingredients.
  5. Add the dry ingredients to the banana mixture and mix in the flax egg.
  6. Pour into muffin tins and bake 20 minutes at 350 F.
  7. Muffins are done when a toothpick inserted in the center comes out dry.

These muffins turned out lighter and fluffier than my buckwheat version and elicited rave reviews from all three kids. They even asked for a double recipe for tomorrow’s breakfast. I’ll have to mix up a new batch of GF flour!
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Natural Approaches to Managing ADHD

July 1, 2013 by Carey Jane Clark

Some of the “hard places” I’ve faced in my journey were when my children were small. I’m certainly not beyond those hard places—we’ve added a foster daughter to the mix! But one difficult period invovled a child diagnosed with ADHD.

Before I was a parent, I taught a group of children every week. In that class was one young boy who had been diagnosed as ADHD and who was on Ritalin. In those days, I would have reacted with some outrage at that idea and insisted that there was no such thing as ADHD, and that parents were copping out to allow their children to be labelled with that diagnosis. Especially when managing medications were involved, I would have insisted that all the child needed was some parenting with backbone.

And I would have been wrong.

When my second child was born, I knew something was different. She rarely slept. She was easily overstimulated. She had a hard time settling down. I had to remove the mobile from her crib because she’d stare at it for such a long time, she wouldn’t be able to get to sleep. After the mobile was gone, she lay there picking with her tiny fingers at the little flower pattern on the crib bumpers.

There were other issues, like the fact that she seemed to get sick so much, but it was hard to put a finger on what was wrong, until during homeschool, we began doing Kindergarten math and phonics with Explode the Code Online. Math facts she knew well and would race through one day, the next day she simply couldn’t recall. And I found myself spending 80-90% of my time trying to keep her on task and only 10-20% actually educating her.

The problem showed up most clearly when she did Explode the Code Online. While my son’s progress showed a steady upward climb, my daughter’s showed an erratic pattern that demonstrated the same kinds of problems as she was encountering with math—mastery one day, failure the next. It was a frustrating and discouraging time.

Explode the Code Screen
 

Some time later, I was having a conversation with someone from our church. She and her husband had adopted more than one special needs child through international adoptions. I asked her, “How did you know you were ready for that kind of commitment?” She referred to her firstborn and said, “We had already dealt with my son’s autism.” I was astonished. I had no idea he was autistic!

Then she told me something else I’d never heard before: ADD and ADHD were on the autism spectrum, meaning whatever therapies were helpful for one had the potential to help the other.

She shared the therapies she’d used to help her son function at such a high level. The thing she was most convinced had been helpful for him was something she called enzyme therapy.

Soon afterward, we began enzyme therapy with our daughter. The change was almost instant and very dramatic. The first thing we noticed was she stopped getting sick all the time. This was huge. During our first six months in China, she had been sick most of the time!

We also noticed some notable changes in her behavior, but the big proof was in her Explode the Code results. Instead of the erratic pattern, we saw a steady upward graph. She was learning!

We have employed some other strategies as well. Here are some things that we have found helpful for her:

  • hands-on learning
  • building up the attention span with lots of cuddle and read-to-me time
  • drawing – this has been very therapeutic for her
  • playing with modeling clay (She seems to need to do something with her hands. This has given her an incredible outlet.)
  • a gluten-free diet

People who meet my daughter today rarely guess she was diagnosed with ADHD. She’s thriving and very intelligent. We rarely deal with attention or focus issues anymore, and I try to listen to her about the things that contribute to a difficulty in focusing (like lack of regular routine or a cluttered workspace).

I hope this post offers families dealing with these issues some hope. What have you done in your home to manage symptoms of ADHD?

Yummy Vegan (and GF) Muffins

June 4, 2013 by Carey Jane Clark

I mentioned last week that our family has eliminated meat, dairy and eggs from our diet. I have been dabbling in this kind of diet for a while now, trying to add more vegetarian choices to our meals, then became convinced of the need to eliminate dairy and eggs altogether as well, but one of the reasons I stalled was the inevitable learning curve of a dietary change. Having switched to a gluten-free lifestyle in the last couple of years, I’m already a serious recipe tweaker. Now there are more tweaks.

However, I ordered a few cookbooks to help me through the transition, and things have been going smoother than I had anticipated.

One of my big kitchen challenges is breakfast. It has always seemed as though my kids were hard to please at breakfast time. Two would really enjoy something and the other one would hate it. And having now eliminated several options, I was not sure how this would work.

However, I’ve managed to find a number of breakfast selections THAT EVERYONE LIKES (!) so that I now have seven breakfast selections–one for each day of the week–that everyone is happy to eat. You have no idea what a breakthrough this is for me!

Here is just one of the delicious breakfast choices:

rice-millet-muffins

Rice/Millet Blender Muffins

yield 12 muffins (I actually made 21 smaller muffins from this recipe)

  • 1-1/2 cups long grain brown rice
  • 1/2 cup millet
  • 1-1/2 cups water

Soak the above ingredients overnight. This begins the germination process, breaks down phytic acid, which inhibits nutrient absorption, and makes the grain much easier to blend. It also makes for fluffier muffins.)

  • 1 apple, cored and cut into chunks
  • 1 tsp Himalayan pink salt
  • 2-4 Tbsp extra virgin olive oil
  • 1-3 Tbsp honey

Blend thoroughly until grain is only slightly gritty.

Add 1 Tbsp baking powder (aluminum free) at the end and blend just until mixed.

Variations: Substitute (non GMO) corn for millet in equal proportions. Substitute one or two ripe bananas in place of the apple. Add cocoa powder or sweetened chocolate chips. Add chopped nuts.

We made this recipe with apple the first time, then tried with banana and chocolate chips. Truly delicious both ways! My kids declared it their favorite muffin recipe (and I have some good ones)! I couldn’t be more thrilled.

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