5 chickpeas AKA garbanzo beans (from a can is fine)
rice cereal and breast milk/water/formula to desired textured
OK, so I know the ingredients are a little vague, but that’s the glory of making your own baby food. You don’t have to be precise in measurements.
Start with the chickpeas…If you’re using canned all you have to do is strain about 5 or 6 chickpeas and then soak in hot water.
I allowed mine to soak for about 2-3 minutes.
Mash with a fork to a fine texture.
Add the rice cereal and mash more.
Add breast milk or water (baby safe) to desired creamy texture.
Remember when introducing your baby to new foods (like this) that you’ll need to allow a few days between the next “new food” for signs of allergies (although uncommon in garbanzo beans).
Now that we have a 6 month old in the house, we’ve started to experiment with making our own baby food! Here’s how you too can sample a chickpea baby food recipe without making an entire batch. see recipe
Oil pulling is a hot all natural health and beauty trend right now and there are many benefits to adding this little routine to your daily regimen and here’s the short list:
Whitens teeth, helps fight bad breath and gingivitis, pulls toxins and bacteria from your saliva/mouth. Some people say it helps clear skin and acne problems. Fights cavities? OK, now I haven’t found research done on the cavity thing, but some say it does! Others have said it helps with headaches and hangovers, liver problems, asthma, hormone imbalances, skin conditions…One of the benefits that I’m really enjoying is the inst-lip moisturizer that accompanies the coconut oil. Also, the coconut leaves a light pleasant aftertaste.
My husband and I recently started doing this in the morning after coffee. The key is to take about a teaspoon or more of coconut or sesame oil and (if you’re using coconut oil let it”melt” in your mouth without swallowing). Swish it around like you would do with mouth wash, but do it for 20 minutes. Here’s a tip! Do it while you shower or while you check your morning emails/read the news/etc.
Warning! Out of habit, your first instinct will be to spit out in sink. Do not, I repeat, do not spit out into the sink or toilet! Oils thicken up and can cause clogging of pipes/drain. rinse your mouth with warm water afterwards to clean out any lingering toxins.
Line a baking sheet with parchment paper and preheat an oven to 425°.
In a medium bowl, stir together the flour, baking powder and salt. Cut the butter using a pastry cutter or a knife and fork until the butter is reduced to small crumbs. Add the cheese and parsley, and stir to combine. Mix in the milk or yogurt and stir until a soft dough forms.
Lightly flour a large cutting board, turn the dough out and divide in half. Lightly knead each half a few times and then flour your hands and pat each portion of the dough into a small round that is roughly ¾-inch thick. Cut each round into 6 to 8 wedges and transfer to the prepared baking sheet, leaving about an inch between each wedge.
Bake in the oven until the tops turn a light golden brown — about 10 to 12 minutes. Serve warm or at room temperature. They can be reheated in foil in the oven at a low heat before serving if desired.
With the ingredients for our pita pockets, I used things that I happened to have on hand in my fridge. Remove ingredients that you don’t care for, replace some, add more! Anything goes and let me tell you, these were so simple to make and super refreshing to eat on a hot summer night! see recipe
Authentic Italian Hot Pepper Salad recipe sent down through generations in the family. If you can handle the heat, this stuff is absolutely delicious. Very versatile…I ate it on a fresh roll for a mouthwatering sandwich. see recipe
“Infusing milk with ginger tea, cinnamon and star anise gave the custard a beautiful subtle flavor and let the pumpkin really shine,” notes our Featured Foodie, Rhonda with thekitchenwitchblog.com. What a glorious treat! see recipe