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    • Question & Answer

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    •  9/26/2011 10:58:06 AM
    • Here is another question that we received...thought we would share our answer :)
       
      QUESTION
       
      I have 14 month old twins, who unfortunately weaned themselves from breastfeeding just before 11 months.  They were then on formula and then went to whole milk a little after 12 months.  My biggest question and concern is how to make sure they are getting enough fat in their diets, without giving them milk?  I have reduced their milk intake, but I don't know how to get rid of it completely..... Any suggestions?
      Thanks!
       
      _________________________________
       
       
      ANSWER
       
      Hello Tara-
      That is a great question and one we get quite a lot.  You are right on- KIDS NEED FAT in their diets.  They need a higher percentage of their calories from fat, even more than adults.  Their brains are developing rapidly and their body needs fat to accomplish this.  That is why we concentrate on feeding our children HEALTHY FATS with their essential fatty acids (EFA's).  We recommend feeding them NUTS, SEEDS, and AVOCADOS as the major source of fat in their diet instead of DAIRY FAT, OILS, and MEAT.
       
      Have you ever tried making your own ALMOND milk?  When my kids are in the transition phase, I would make them a bottle of ALMOND milk and I would add a tablespoon of sesame seeds for the added calcium.  You can also purchase bottled almond milk at the store.  You will see it has much more fat than rice milk- and the fat comes from a plant source, which is optimal.
       
      When my children reach the age of one- it wasn't uncommon for them to eat a half to a whole avocado every day.  And drink mostly water for their liquid.
       
      Let me know if you have any other questions or concerns.
      We love hearing for like-minded mommies!  Good luck :)
       
      Here is a link to a BLOG that could also help you:
       
      Much LOVE!
       

      WHOLE FOOD MOMMIES

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    • And the 3rd Giveaway winner is....

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    •  9/24/2011 8:24:13 AM
    • Rebecca Martinez!

       

      Rebecca is our third WINNER of our weekly giveaways this month.

      Rebecca has won an 8 pack of PERFECT FOOD BARS,

      Disease Proof Your Child, by Joel Fuhrman, MD

      7 Day Kickstart Guide,

      Many fabulous products from Cascadian Farms,

      & a Whole Food Mommies Sticker.

       

      Stay tuned for details on our FINAL giveaway that is coming next week.

       

      MUCH LOVE!

      Whole Food Mommies

       (Rebecca- If you are reading this...please contact us with your INFO at

      winner@wholefoodmommies.com)

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    • Q&A - Helping Loved Ones

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    •  9/19/2011 8:42:14 PM
    •  

      We recently received the following question from a like-minded MOMMY who is desiring to eat a more plant based diet, but whose family isn't fully on board.  We receive many of these type of questions, and thought we would post our most recent answer.  Hope it helps!

       

      QUESTION

      My son in law insists on giving my grandbaby who is 15 months, milk in the morning and she has a cold and funny nose. I told him it was not good for her and made more mucous. He gets on the defensive and says "what did u give your daughters" my girls, one of whom he is married to. We saw the documentary Forks over knives and he still gave it to her.

      How can I approach him without him getting defensive?

       

      ANSWER

      That's a good question :)  And somewhat of a hard one to answer...but we definitely have experience with this scenario.  It's interesting how intimate people's relationship to COW'S MILK can be.
       
      You will find that some people will look at you like you are from another planet when you state- "not only do I obstain from drinking cow's milk, but that I know it does a BODY BAD".
       
      I have personally learned the hard way that not everyone will be onboard with the MILK TRUTH...and my advice- You just need to be OK with it.
       
      I have someone very close to me that at first thought I was loosing my mind when I told her NO MORE MILK.
      WHY?
      Because cow's milk is meant for baby cow's.
      To me...it made sense.
      To her?  NOT AT ALL.
       
      But now, as time has gone by...she has slowly decreased this type of milk in her home.  She actually is using rice milk for almost everything but baking.  WHY?  She sees the health of my family, I have gained her respect over the last year and for some people...it takes more TIME to accept.
       
      My long winded answer to your question...
      Continue doing what you are doing, show a good example- and they will eventual come around.
      And LOVE THEM LOTS in the mean time.
      You can also suggest Dr. Fuhrman's Disease Proof your Child.  It gives sound advice on why NOT to use cow's milk in a growing toddler and what to use instead.  You can purchase this on CD as well- it makes for a great car CD.  Very informative.
       
       
       
      I hope this helps.
      Thanks for your question.  WE LOVE hearing from like minded MOMMIES all over the country.
       
      Much LOVE!
      Veteran Mommy

       

       

       

       

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    • And the 2nd Giveaway winner is....

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    •  9/16/2011 11:30:03 PM
    • Amanda Moser!

       

      Amanda is our second WINNER of our weekly giveaways this month.

      Amanda has won an 8 pack of PERFECT FOOD BARS,

      Eat to Live, by Joel Fuhrman, MD

      Nut Milk Bag from Health Seekers Kitchen

      & a Whole Food Mommies Sticker.

       

      Stay tuned for details on the NEXT giveaway that is coming next week.

       

      MUCH LOVE!

      Whole Food Mommies

       (Amanda- If you are reading this...please contact us with your INFO at

      winner@wholefoodmommies.com)

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    • Easy NEW recipes

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    •  9/12/2011 10:20:21 PM
    • Here are some yummy recipes my family loves that include those most desirable DARK LEAFY GREENS.  Hope you enjoy!  

       

      VEGGIE Sushi with Collard Greens


      These are suprisingly yummy and so much fun to make!  You can substitute any veggie you want...it's fun to try new veggies & flavors of hummus.

      To be honest- by 4 year old hasn't dared try them- but he sure watches his older sister almost eat the whole plate.  I am just hoping she will rub off on him sooner or later.  But even if this recipe isn't one for your children's liking... make is just for you- you can never eat enough dark leafy greens :)

       

      Ingredients
      • 1 bunch collards
      • 8 tablespoons hummus
      • 2 green onions, chopped
      • 1/2 cup cilantro, chopped
      • 1/4 red pepper, cut in thin strips
      • 1/4 small cucumber, cut in thin strips (skin optional)
      • 1/4 cup shredded carrots
      • 1/2 lemon


      Directions:
      1. Put about 2 inches of water in a large frying pan and bring to a boil.
      2. Choose 4 of the nicest collard greens. Lay them flat, cut off the thick stem at the point where the leaf begins then pile them on top of each other in the boiling water. Cover and cook for about 30 seconds to a minute. Collards are pretty tough and don't easily break apart when cooked. Their flexibility makes them a perfect wrap.
      3. Drain then lay flat on a board or counter with the thick part of the stem facing up.
      4. Down the center spine of each collard leaf place a row of about 2 tablespoons hummus, sprinkle with green onions, cilantro and shredded carrots. Place thin red pepper strips and cucumber strips on top.
      5. Start with the side nearest you, flip it over and gently roll into a sausage shape.
      6. With a sharp knife, cut into as many small pieces as possible. You should be able to get six or more pieces, but it will depend on your collard size.

      EAT & SHARE & ENJOY!

       

       

       

      Veggie Curry Dish

       

       

      In a large sauce pan saute

      1 cup chopped onions

      2 small carrots, chopped

      3 cloves of garlic, minced

      Cook these for about 5 minutes then add

      2 cups of raw broccoli

      1 cup chopped Kale or Collard Greens

      Corn cut from 2 cobs (about 1 1/2 cups)

      3 cups of mushrooms (whole or sliced)

      1 cup cooked diced potatoes

      Add BASIC CREAM SAUCE (see recipe)

      1 TBS fresh grated ginger

      2 large TBS of curry paste

      1 tsp cumin

      1 cup coconut milk

      2 TBS orange juice concentrate (optional)

       

      Cook until the vegetables reach desired consistency and sauce has thickened.  Serve over warm brown rice or quinoa.

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    • 1st WEEK GIVEAWAY WINNER!!!

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    •  9/10/2011 9:47:59 AM
    • SHAUNA!

       

      Shauna is our first WINNER of our weekly giveaways this month.

      Shauna has won an 8 pack of PERFECT FOOD BARS,

      The CHINA Study by T. Colin Campbell

      AND a Whole Food Mommy custom Sticker

       

      Stay tuned for details on the NEXT giveaway that is coming next week.

       

      MUCH LOVE!

      Whole Food Mommies

       (Shauna- If you are reading this...please contact us with your INFO at

      winner@wholefoodmommies.com)

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    • Yummy Recipes with Dark Leafy Greens

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    •  9/5/2011 4:06:03 PM
    •  

      VEGGIE Sushi with Collard Greens


      These are suprisingly yummy and so much fun to make!  You can substitute any veggie you want...it's fun to try new veggies & flavors of hummus.

      To be honest- by 4 year old hasn't dared try them- but he sure watches his older sister almost eat the whole plate.  I am just hoping she will rub off on him sooner or later.  But even if this recipe isn't one for your children's liking... make is just for you- you can never eat enough dark leafy greens :)

       

      Ingredients
      • 1 bunch collards
      • 8 tablespoons hummus
      • 2 green onions, chopped
      • 1/2 cup cilantro, chopped
      • 1/4 red pepper, cut in thin strips
      • 1/4 small cucumber, cut in thin strips (skin optional)
      • 1/4 cup shredded carrots
      • 1/2 lemon


      Directions:
      1. Put about 2 inches of water in a large frying pan and bring to a boil.
      2. Choose 4 of the nicest collard greens. Lay them flat, cut off the thick stem at the point where the leaf begins then pile them on top of each other in the boiling water. Cover and cook for about 30 seconds to a minute. Collards are pretty tough and don't easily break apart when cooked. Their flexibility makes them a perfect wrap.
      3. Drain then lay flat on a board or counter with the thick part of the stem facing up.
      4. Down the center spine of each collard leaf place a row of about 2 tablespoons hummus, sprinkle with green onions, cilantro and shredded carrots. Place thin red pepper strips and cucumber strips on top.
      5. Start with the side nearest you, flip it over and gently roll into a sausage shape.
      6. With a sharp knife, cut into as many small pieces as possible. You should be able to get six or more pieces, but it will depend on your collard size.

      EAT & SHARE & ENJOY!

       

       

       

      Veggie Curry Dish

       

       

      In a large sauce pan saute

      1 cup chopped onions

      2 small carrots, chopped

      3 cloves of garlic, minced

      Cook these for about 5 minutes then add

      2 cups of raw broccoli

      1 cup chopped Kale or Collard Greens

      Corn cut from 2 cobs (about 1 1/2 cups)

      3 cups of mushrooms (whole or sliced)

      1 cup cooked diced potatoes

      Add BASIC CREAM SAUCE (see recipe)

      1 TBS fresh grated ginger

      2 large TBS of curry paste

      1 tsp cumin

      1 cup coconut milk

      2 TBS orange juice concentrate (optional)

       

      Cook until the vegetables reach desired consistency and sauce has thickened.  Serve over warm brown rice or quinoa.

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