Quick Toddler Lunch. Plus some for Mom.

I make a super quick Guacamole using two avocados and about a tablespoon of salsa, maybe two tablespoons. I don't really measure. Smush (that's a made up word) it all up with a fork. For us, one bell pepper (I used orange) was perfect to finish off this amount of Guacamole. If you wanted to, you could add a teaspoon to a tablespoon of mayo to make it creamier. Or, even better, if you're into soy, some silken tofu would do the creaminess trick (but you'd have to blend it in a food processor or blender). I find it plenty rich without either of those embellishments.

I then smeared two bananas with about a tablespoon of nut butter each, cut them into slices, and we went at it. It was the perfect amount of food for Ella and I to share, although I needed a little more lunch once she was napping.

Yum.

It is a little fatty-- but I'm breastfeeding and Ella's a two-year-old, so we're into (good) high fat foods these days.

Lisa's Favorite Green Smoothie

Serves: 2

Preparation Time: 5 minutes


Ingredients:
1 apple*, cut into fourths
1 banana  (if you ant the smoothie to be colder, then freeze the banana)
1/2 avocado
4 pitted dates
5 ounces organic baby spinach
If you don't have a Vita-Mix, then you're going to have to add juice so that your blender doesn't burn up!


Instructions:
Blend all ingredients in a high powered blender until smooth and creamy.


Note: *No need to peel apple if organic.
 
-In Dr. Fuhrman's Cookbook
-Created by Lisa Fuhrman
-Page 9 in Christina's Healthy Recipes Cookbook

Apple Pumpkin Soup

(A delicious way to get your spinach!)

Serves: 4 (large servings)
Preparation Time: 30 minutes


Ingredients:
1/4 cup water
1 small onion, chopped
1 teaspoon minced fresh ginger root
3 cups water
2 medium apples, peeled, cored and diced
1 1/2 teaspoons curry powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg, or more to taste
1 15-ounce can easy pumpkin pie mix
1/2 cup raw cashews
1/4 cup soy milk
4 packed cups organic baby spinach


Instructions:
1) Saute water, onion, and ginger in medium saucepan until soft.

2) Add water, apples, curry, cinnamon, and nutmeg. Cover and simmer until apples are tender, 10-15 minutes.

3) Stir in pumpkin until smooth and heat another ten minutes.

4) In a blender, puree half of the mixture along with the cashews & spinach until smooth and return to the pan.

5) Stir in soy milk.

6) Garnish with apple slices sprinkled with nutmeg &/or cinnamon.  You can also put a spinach leaf in there to make it pretty!

Note: This is a light and rather elegant soup that makes a great fall dish & it makes you whole house smell so good!  It has a sweet, nutty taste to it that kids love.  Sophie couldn't get enough of it!
 

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-Modified from J. Myers' Recipe she posted on the Dr. Fuhrman Website


-Page 76 in Christina's "Healthy Recipes" Cookbook (please note that I've modified this recipe & it is different from the one in my cookbook).