Ingredients:

• ½ pound organic beef or calf liver, sliced
• 1 large yellow onion, cut in half and sliced into half-rings
• 2 teaspoons butter
• ½ teaspoon sea salt
• ground black pepper, to taste
• 2 tablespoons balsamic vinegar
• mustard, to taste

Method

Sauté onions in butter on a skillet over medium heat, stirring occasionally, for about five minutes until translucent. Remove them to a serving dish. Season one side of the liver with salt and pepper and, after you’ve removed the onions, place seasoned side down onto the skillet and then season the exposed side. Cook each side for 2-4 minutes until browned all over. But do not overcook, as this will make it tough. Take the liver off the heat, add balsamic vinegar, and mix the liver with the vinegar. Before serving, slather the liver in mustard (as you like it) and top with onions.

Ingredients:

• cooked quinoa
• raw walnuts
• real maple syrup

Method
Sprinkle nuts on cooked quinoa (cold or hot) and drizzle with some real maple syrup for a fantastic breakfast.

Today I started with some romaine lettuce and baby spinach leaves and topped it with canned red salmon, some cooked millet, golden raisins (also known as sultanas), raw sunflower seeds, and Newman’s Own Olive Oil and Vinegar salad dressing.  See the Salmon Salad recipe here.

Delicious!

I like salad lunches because they’re relatively quick, super delicious, and super healthy. I’m a big fan of salads with something substantial on them, like kidney beans, garbanzo beans, chicken, fish, and/or some cooked grains like brown rice, millet, or quinoa.

And then, I ended it all with a piece of Moser Roth 85% dark chocolate (from Aldi grocery store).

Ingredients

• salad greens (such as romaine, baby spinach, or spring mix)
• cooked millet
• canned salmon, drained
• golden raisins (sultanas)
• raw sunflower seeds
• salad dressing

Method

Spread millet and canned salmon pieces over the greens. Sprinkle with sunflower seeds and golden raisins. Top with your favorite salad dressing (I recommend balsamic vinaigrette or Italian vinaigrette).

Grape seeds are great for kids, because they give them the much-needed chance to exercise their little jaws (I could write a book on the neglect of and the need for jaw exercise in young children).  Plus, grape seeds are full of healthy antioxidants.  I would like to see us humans move back to eating seeded grapes.  They’re more natural and they’re healthier.

• 5 large organic free range eggs
• 2 tablespoons olive oil
• 1 clove garlic
• ½ teaspoon iodized salt
• 4 fresh basil leaves
• 1 large fresh tomato
• ¼ teaspoon ground pepper
• ½ cup spinach leaves, chopped

Dice the tomatoes and basil, crush the garlic, and set them aside. Heat the oil in a skillet on medium heat. When heated, add the diced tomatoes, basil, and garlic and saute for two minutes. Add the beaten eggs and cook, stirring occasionally to cook the eggs through, about five minutes. Move to a plate and top with fresh chopped spinach leaves.

Now, some twenty-odd years later, I can proudly say that my own son has passed through the same rite of passage.  And I was there to help him through it.

This morning I was cleaning out his lunch box and noticed that—oddly enough—he hadn’t eaten any of the White Beans with Tomatoes and Greens in his stainless-steel thermos!  I was a little perplexed, because I knew he loved them and that he always has a big appetite for lunch.

When he woke up, the cute little guy came into the kitchen and asked me if I had noticed that he hadn’t eaten his beans.

I told him I had noticed.  ”Why didn’t you eat your beans?”  I asked

He dejectedly explained, “the other kids said it looks like vomit and they were making fun of me, so I didn’t eat it.”

I kneeled down and began to explain with empathy, yet confidently (to pass on some confidence to him), “you know why they said it looks like vomit?  Because they don’t get food like that at home, and so it looks strange to them.  They’ve never seen it before.  And you know why we feed you beans?  Because they make you strong and smart and healthy.”

“So why don’t their parents feed them beans?” he asked.

“Because their parents don’t know that they’re so healthy.  Isaac, you know it’s not vomit.  And you know it tastes really good.  You shouldn’t let them control what you eat by making fun of you.  If you do that, you’re making what they think more important than what you think, and that’s not true.  What you think about your food is what’s important, not what anyone else thinks.”

That seemed to hit home with him, and his face agreed.  ”But what if they make fun of me?” he asked.

Exhibiting confidence so that he could mirror it, I said, “Isaac, if they make fun of you, just say that you like it and it’s really good, and then go ahead and eat it.  Just don’t care about what they think.  Try not to let it bother you.  If they keep making fun of you, tell them it’s not cool to make fun of other peoples’ food, so they will know it’s not okay.”

He seemed to soak in my explanation, but I could tell it would take some courage on his part.

Pointing at the thermos I packed this time, he said, “I don’t want the thermos.”

“Why not?”  I asked.

“What’s in it?” he queried.

“Rice with butter,” I replied.

He seemed to be okay with that.  I hope he applies what I taught him.  But if not, we’ll just have to keep working on it.  This is a good lesson for him in learning to stand up for himself and his own opinions and beliefs.  I’m glad I was there to coach him through this experience, because leaving a kid to pilot such difficulties alone can be dangerous to their self-esteem and life skills.  If he can be different in what he eats and still feel comfortable, then he can be different in other areas of his life and maintain confidence and respect for his own opinion.  I’m glad he is learning this lesson now, at such a young age.

Later on, Anika came into the kitchen.  ”Did you see that I ate all of my beans?!  They were so yummy with the rice!”

With all the excitement I could give, I said, “yes!  I saw you ate all your beans!  I am so proud of you!”

She grinned ear to ear and giggled at that.  She has a little time yet before peer pressure affects her eating habits, but we’ll be prepared and lovingly guide her when the time comes.

INGREDIENTS

• 1 pound dry white beans (navy, cannelini, or great northern)
• 7 cups water
• 3 large tomatoes, blanched, peeled, and chopped
• 2 cloves garlic, freshly pressed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons organic butter
• 1 teaspoon ground black pepper
• 1 ½ teaspoons sea salt
• 2 cups chard or spinach, chopped

METHOD

Sort the beans and soak overnight (at least 8 hours) in warm water. Next morning, remove the water and rinse the beans. Add to a slow cooker with the water and cook for 3-4 hours or until the beans are tender. Drain the water again, and add the beans to a stock pot. Add the blanched tomatoes, garlic, butter, olive oil, salt, and pepper, and simmer for 20 minutes. Remove from heat, stir in the greens and allow them to wilt for five minutes, and allow to cool for 20 minutes (or cool with ice cubes).

NOTES

To sort the beans: remove and discard any discolored beans or pieces of rock or dirt.

To blanch tomatoes: boil water in a pan and, using tongs, dip the whole, uncut tomato in the water for 30 seconds and then remove it. After it has cooled for a few seconds, the skin will peel easily.

For related recipes, see Eating Well.

“I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

Watch his “TED talk” below. It is powerful.

Ingredients

• ¾ cup sesame seeds, soaked overnight
• 4 ½ cups filtered water
• 1 cup ice cubes
• 1 pinch sea salt
• 3-4 tablespoons evaporated cane juice

Directions

Drain the soak water from the sesame seeds using a wire sieve and rinse them under hot running water. Place all ingredients (fresh water, ice cubes, sugar, and salt) in the Vita-mix and blend 3 minutes. If you like, you can strain the milk through a seed milk bag, but this is not necessary if the seeds are sufficiently blended. Keep refrigerated for later use. Over time the milk will separate slightly; simply stir before pouring.

Notes:
Sesame milk has a better magnesium/calcium ratio and content than cow’s milk, having two and a half times more magnesium and a magnesium/calcium ratio 4 times higher than that of milk. It has the same amount of calories as 2% milk, but with less saturated fat.