Why choose Macro Mama Baby Food?!?!?!?

Macro Mama (still being called Macro Baby Food) is pureed vegetables for mothers beginning their babies on solid and it continues through the growing stages of babies up to 12 months.  There is also a toddler snacks and treats menu that continues to use only natural, organic, whole foods that are nutrient dense.  All items are Macrobiotic, vegan friendly, gluten free, and organic.

The pureed vegetables are in three stages: (1) 6 months /Infant, ( 2) 9 months, and (3)12 months plus.  These stages are broken down by combination of vegetables and amount of water used to cook the veggies.  Macrobiotic research was done in order to see which veggies were best for infant’s digestive systems and how to keep the body as alkaline (compared to acidic) as possible to aid in good health.

If you notice the differences between my product and the competitors’ products are that (1) I do not use tropical fruits because of the acidity level in them, (2) I do not combine fruit and veggies because of the stress it puts on the digestive system, (3) I do not add any extra ingredients to my product.  Another difference is that I use cast iron or stainless steel pots to cook with, and I only wooden utensils.  This is significant because of the research that has been discovered about chemicals being released when using caphalon pots and pans and plastic utensils when heated.

Did you know….

Non-stick (Teflon/Analon/Circulon/Calphalon) coated cookware may produce “polymer flue fever,” a condition characterized by flu-like symptoms. PFOA, a chemical used to make non-stick coated cookware, has been classified by the EPA as a human carcinoge

 aluminum cookware has been banned in 6 European countries because all vegetables cooked in Aluminum produce hydroxide poison, which can produce stomach and gastrointestinal troubles, such as stomach ulcers and colitis.

Cast Iron is the most porous of all metals. Grease can turn rancid in the pores of cast iron cookware.

Glass, porcelain, and enamel cookware all contain lead, which can end up in your blood stream.

Most stainless steel cookware allows chrome and nickel to bleed out into foods

This is our “normal”

I know my child is not “missing out” on anything. That is what  people seem to think when I tell them we live a macrobiotic lifestyle.  This is our “normal” and it used to be the “normal” before processed foods became such a big hit, and our food system became so crazy. My daughter eats pizza, brownies, pasta, chocolate mousse, chips, and much more!  I just use the best ingredients I can, so that she can benefit from the food she eats while she enjoys every bite!

Here is a quick breakdown of the macrobiotic diet taken from Macrobiotic, U.K.

Food Pyramid And The Macrobiotic Diet

The macrobiotic food pyramid is made up of……….

40 – 60% whole grains by weight. These grains are usually brown rice, millet, barley, whole wheat and oats. These foods are eaten in their most natural states and processed whole grains such as pasta, bread and breakfast cereals are eaten only rarely.

Soup is key to the macrobiotic food pyramid and either one or two bowls of soup per day are essential: this soup is either miso and shoyu, Japanese sups made from fermented soybeans to produce the phytoestrogen component of the diet. Vegetables, beans and grains may be added to the soup.

Vegetables are between around a quarter of the daily food intake of the macrobiotic food pyramid. Around one-third of these vegetables are eaten raw, with the other two thirds being cooked by the methods of steaming, boiling, baking or – rarely – sautéing.

Sea vegetables, such as seaweeds, are also eaten in small volumes – this is most often the Japanese form of seaweed such as nori (most often seen as the wrapping on sushi) and wakame.

Beans make up 10% of the macrobiotic food pyramid on a daily basis. The beans are either eaten cooked or in the form of soy bean products such as tofu.

Macrobiotic diets contain a small amount of fish or seafood which is eaten several times a week. This component comes from white fish and is usually eaten with special condiments such as horseradish (the Japanese form of horseradish is known as wasabi), ginger and mustard which is said to help the body remove the bad effects of seafood from the system.

Locally produced fruits can be eaten several times a week too and are usually eaten raw. These fruits, for a Western diet, are apples, pears, peaches, apricots, grapes, berries and melons, but tropical fruits like bananas and pineapples are avoided.

The traditional Western dietary components of meat, poultry, eggs, and dairy are usually avoided or eaten, at most, on a monthly basis, while seeds and nuts are eaten in moderation, usually lightly roasted with sea salt or shoyu (soy sauce).

The oil used to cook food is always unrefined, one of the most common is dark (unrefined) sesame oil. Corn oil is also used.

Benefits of Macrobiotic Eating

Macrobiotics is not considered vegan, vegetarian, raw, or another category of diet. It is simply a balance of natures food according to your environment.  The idea is to create the most alkaline blood pH inorder to keep a healthy strong body.  Yes, Macrobiotics uses organic and fresh ingredients, but the difference between Macrobitoic eating and other forms of diet is that “macro” eating focuses on seasonal, local foods as well as alkalining foods and organ strengthening foods.  It also focuses on the energy of the food with different cooking methods, and focuses on eating in peace to aid in digestion.

Sea Vegetables is a good protion of the macrobiotic diet because they are Extremely nutrient dense, strenghening, and cleansing.  Macrobiotics is not only a healing diet, but it is also a prevention method.  It is important to adapt this healthy way of eating in sickness or in health 🙂 You can change your taste buds, eliminate cravings, and increase your quality of life!

Check out this article about the benefits of Macrobiotic Eating…

http://www.onepartharmony.org/Articles_Basics_and_Benefits_of_Macrobiotics.htm

Strengthening Health Institute

I learned so much when I attended the Strengthening Health Institute in PA.   It was a place that helped guide me into my passion and career choice today.  Incredible teachers and cooks!  Will continue my studies with Denny and Susan as well as Ginny Harper here in Nashville!

http://www.dennywaxman.com/ (Denny Waxman)

http://www.youcanhealyou.com  (Ginny Harper)

Macro Rice Burger … Macro Baby Food can be used for all ages!

I just used a pouch of Macro Baby Food that was a mix of broccoli, cauliflower, kale, collards, and squash, and combined it with leftover brown rice and millet to create a super nutrient dense rice burger! Totally gluten free if you choose it to be. I don’t add flour, just flax meal! Check this out…

Macro Rice Burger http://www.macrobabyfood.com

2 cups of leftover brown rice
1 pouch of Macro Baby Food (your choice of veggies)
1/4 cup of flax meal
black sesame seeds, hemp seeds, and chia seeds (opton)
roll into a ball, flatten out to a patty size of your desire, and brown it on each side with a dash of sesame oil!

Perfect!

I will post a pic later

Green Grilled Cheeze …

While in a conversation with some people about our food choices, I hear a lot of different oppinions.  I have heard more then once… “What are you going to do when she gets to school.  You don’t want her to be the odd ball out with her crazy food.”  Here is what I have to say about that.  I am feeding her the most nutrient dense foods right now to strengthen her body, and  as she gets older I hope she will be making the same decisions to her liking.  I understand she will eat “junk” occasionally, but I am teaching her the proper way to nourish her body now.  We do not eat “crazy ” food,  we replace the junk with actually nutrients.  Here is a perfect example of a real Home Made vegan GREEN GRILLED CHEEzE that uses nutrients and not chemicals….

You will need

1. Ezekiel Bread (I use Ezeikiel bread because it is made with only whole grains. )

2. Rice Cheese (or Raw Cow cheese if you choose to eat dairy)

3. Kale, Arugula, Spinach (chopped)

4. Miso Spread (order from www.naturalimport.com) *optional

Here is what you do

1. Heat a skillet on med/high and place one slice of the bread on the skillet with miso spread up,  and top the bread with your chopped greens.

2. Place your cheese on top of the greens to “hide” them 🙂

3. IF you are keeping it open faced cheese sandwich cover the skillet with the top and let the cheese melt (about 3-5 min)

4. IF you are using another piece of bread place the second slice of bread on top of the cheese, cover and cook for 3-5 minutes and then flip the entire sandwich to toast the other slice of bread (3-5 minutes)

Yum Yum!

Mochi Sliders stuffed with Tempeh and Kale

I discovered this when I was pregnant, but now my daughter is onld enough to enjoy them with me.  It is a great combo of sweet and salty!

What you need

1. Original Mochi (get at whole foods or www.naturalimport.com )

2. Garden Veggie tempeh, sliced and soaking  in ginger juice, splash of shoyu sauce, and sage-optional)

3. Quick Steamed Kale

4. Teenie pinch of miso as the spread

1. Soak your tempeh:  First grate your ginger and squeeze the juice in a bowl to marinate your tempeh (about 1 tsp). Add 1 tsp of shoyu sauce. Add water so that when you place your tempeh in the bowl it is able to soak.  Slice your tempeh thinly so they will fit nicely in your mochi.

2. Cook Mochi: Cut your mochi about 3″ long and 2″ wide.  Warm your skillet with a little sesame oil so the mochi doesn’t stick.   Place mochi on skillet and cover at med low heat for about 10 minutes.  Mochi will puff when ready.  Flip the mochi over to just barely crisp the other side.  Make sure you leave space between each mochi bite because they do expand.

3. Steam Kale : Steam until it turns a bright green – about 3 minutes

4. Brown Tempeh: Place coconut or sesame oil in skillet and brown the tempeh on each side on med heat.  Sprinkle with sage (optional)

5. Stuff the Mochi: When the mochi has puffed ( its not sticky) the inside will be hollow.  Open the mochi (I use my hands so I can keep one side of the mochi together), spread a pinch of miso in the mochi, and then stuff with kale and tempeh.  Close the mochi up and pinch the sides of the mochi together so it sticks.

Serve While Warm!

How to introduce solids

1st Brown Rice

2nd Greens and Root Veggies

3rd other whole grains

According to Micho Kushi, Author and Macrobiotic Counselor, when babies’ teeth begin to appear it is time to start them on solids. Brown rice should be the first grain introduced to babies because it is very easy to digest and babies generally like the taste.  I use the most efficient amount of water to cook the grain in order to help with digestion.  As the baby gets older the amount of water should decrease so the childs digestive system does not weaken.  If you keep your child on soft and watery foods their digestive system does not have to work as hard to break down the food, so it won’t get stronger – just like any muscle.  

Rice is also the most balanced whole grain in terms of nutrients. When talking about balance, I am talking about nutrients (carbs, proteins, fats, minerals, vitamins, water) Once a baby has been eating brown rice for at least 4 weeks, I suggest introducing veggies begining with carrots, parsnip, winter squash, broccoli, greens of all sorts, and other root veggies. Other grains that are easily digested and are well balanced  are millet, sweet brown rice, and barley.  

My standard menu for Macro Baby Food follows these basic foods, and all are cooked a specific way with a certain amount of water and sea veggie for added nutrients, minerals, and easy digestion.

Once your child begins eating whole grains and veggies, a balanced meal will consists of at least 50% whole grain.  This will be discussed in more detail in a later post. 

Alternatives ….. What I use for my child instead of meds

Here are some great alternatives to keep handy for you and your children

1. Colloidal Silver: Use one drop daily to increase immune system.  I use this on days I know my daughter will be in an environment full of “gunk”(so airports, daycares, or just around others that may be sick.)  I also use this a few times a day when I think she may be getting a little cold, runny nose, tickle in the throat.  It is a completely natural remedy that can be used to boost the immune system and fight infection.  You can put drops in ears, nose, throat, or apply to skin for rash)

2. Garlic-Olive Oil ear drops: Use one drop in each ear.  I use this when I feel my daughter needs a good cleaning out in the ear, or when I think it is bothering her.  Good to help clear out mucus and fluid in the ear.

3. Echinacea: Put about 15 drops in water or “milk” once a day for an extra boost of immune system.  Do not need to use daily. I would use this if my daughter was sick in any way for about 3 days.  I like “Kids Defense herbal drops by gaiakids.  It is a combination of  strengthening herbs.

4. Infant Probiotic: I use this for my daughter almost on a regular basis.  It helps the digestive system work properly especially with a build up of toxins or yeast. 

 

A new recipe and 8 veggies

While I was cooking Corinne’s dinner last night, I decided to make a millet mash as her grain.  I created this using leeks, carrots, onion, cauliflower, and millet.  It turned out to be a hit.  I put some aside for my husband and myself and then packaged the rest away for my daughter.  She had a total of  8 veggies for dinner!  And of course her grain and protein – which was a combo of seitan and tempeh.