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    • Sweet Potato Curry

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    •  5/25/2012 6:32:45 PM
    • I am such a POTATO girl!  Any form of cooked potatoes I LOVE!  So when I decided to make curry the other night- I thought it would be so yummy to add roasted SWEET potatoes to the recipe.  Here is what I came up was so yummy!  I will definitetly make this one again.





      1 cup red onion, chopped

      2 carrots, chopped

      2 cloves of garlic, minced

      1 cup frozen sweet corn

      2 cups sugar snap peas

      1-2 cups mushrooms, sliced

      2-3 cups roasted sweet potatoes (see recipe below)

      Coconut Milk Cream Sauce (see recipe below)



      1.  Roasted Sweet Potatoes:  Dice 2-3 sweet potatoes into 1/4 inch pieces.  Mix in 1-2 TBS olive oil, just to lightly coat each potato and add some salt and pepper to taste.  Place potatoes on a baking sheet and cook at 425 for 20 minutes (or until tender).  You don't want to overcook them.  I like to set the oven to BROIL for the last 2 minutes to give them a golden brown look.


      2.  Saute onion, carrot and garlic till slightly tender, add the frozen corn and snap peas.  While these are sauteing, make the Coconut Milk Cream Sauce


      3.  Coconut Milk Cream Sauce-  Place the following ingredients into your blender and blend until very smooth:

      1 whole can of Coconut milk (I used LIGHT)

      Water- use the coconut milk can, fill it up with water twice and place in blender

      1/2 cup raw cashews

      1 inch size fresh ginger- but into smaller pieces

      1 tsp cumin

      2 large TBS of curry paste

      2 TBS orange juice concentrate (optional)


      4.  Add the cream sauce to your sauted vegetables.  Quickly saute your mushrooms in a seperate pan- until your desired texture is reached.  Add the sauted mushrooms and your roasted sweet potatoes. Mix all together.  Serve over Brown yummy!



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    • Summer Soups

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    •  5/21/2012 3:51:47 PM
    • I love how easy making soup for dinner is AND I love soup leftovers!  My family seems to eat better when we have a variety of soup in the fridge for lunches and snacks.

      Most people only think of eating SOUP in the fall and winter months...but we at Whole Food Mommies try to consume nutritious soups all year round.  I am making one of our "FAN FAVORITE" soups tonight for dinner:



      Tortilla Bean Soup


      I love making this soup with our favorite quacomole recipe, found here.  My kids love eating this meal with tortilla chips as well.


      For all of our FAVORITE soup recipes- check out our SOUP Recipe EBOOK in our Marketplace, found here.  This collection of recipes have soups you can make all year round.  From the lighter soups for warmer months (You have to try our Thai Cauliflower Kale recipe!) to the hearty soups for the cooler months.  And right now- our ebook is on sale..go check it out :)

      Much love,

      Whole Food Mommies


      Life is Good!

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    • Dr. Joel Fuhrman on Dr. Oz

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    •  5/12/2012 10:05:18 AM
    • Dr. Oz Show

      Dr. Joel Fuhrman will be appearing on The Dr. Oz Show sometime this month!

      The taping is being held on Friday, May 18th- so plan to keep an eye out for when the show will be broadcast.  We will for sure let you know.


      Dr. Joel Fuhrman wrote my favorite HEALTH book for children called:  DISEASE PROOF YOUR CHILD.

      This book single handedly changed the way I feed my children for the BETTER.    It is a book that we Whole Food Mommies recommend to every mother out there wanting to feed their children the best.  We recommend it to Mother's who are just starting to dive into the world of plant-based nutrition as well as Mother's who have eaten this way for years.  It is an incredible reference to the WHY and the HOW of children's nutrition.


      We also recommend Joel's other books:



      and his newest book:  SUPER IMMUNITY 



      Make sure to watch Joel on the Dr. Oz show!  He will be talking about women and weight-loss with many success stories.

      Much love!

      Whole Food Mommies



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    • Recipe Highlight

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    •  5/9/2012 9:50:14 PM
    • I know this isn't a new recipe to our website...but it is one that deserves to be highlighted.


      It is our FALAFEL recipe created by Maintenance Mommy.  She created this recipe after going to New York and having an amazing sample of what falafel should really taste like.  Falafel is a middle eastern dish made from ground chickpeas (also known as garbonzo beans).  I used to think it was time consuming to make...but it is actually a very quick recipe.  You do have to soak the beans overnight, but other than that- I made these in 20 minutes.  I actually forgot to soak I put them in water early in the morning and was able to make a wonderful batch 6 hours later.  You have to try this is SO good!





      1 1/4 cups dried chickpeas (also known as garbonzo beans)

      -Soak these overnight, rinse and drain, then pat dry before using.

      3 cloves of garlic

      1/2 cup cilantro, chopped really small

      1/2 cup parsley, chopped really small

      4 green onions, chopped

      2 TBS lemon juice (fresh is always better if possible)

      1 tsp cumin

      1 tsp salt

      1/2 tsp tumeric

      1/2 tsp cayenne

      1/2 tsp baking soda

      1/3 cup of flour



      *Make sure to plan ahead and soak the garbonzo beans in 3 1/2 cups water overnight (or at least 6 hours).  Place all the ingredients (except the beans, baking soda and flour) into a bowl and mix it all together.  I let this sit on my counter for 20 minutes to combine all of the flavors- but this is optional.  Place the soaked beans into your food processor and grind them up until they are fairly fine.  Then add the bowl of mixed ingredients into the food processor and mix thoroughly.  Once everything is mixed, then add the baking soda and flour.  This will allow the mixture to somewhat stay together as you press them into 1 1/2 inch round patties.  You could also chill the mixture for 30 minutes to help them form better.  This recipe makes approx. 15 patties.


      To cook the patties- heat 3 TBS of oil in a frying pan until hot.  Place the patties in the oil and fry on each side for a couple of minutes, until the patty is browned and cooked throughout.


      Not the best picture...but you get the idea :)


      These falafel patties are SO YUMMY!  In your fridge they last over a week and my family has loved having them for meals and snacks. 


      Here are some ideas you could use them for:

      Maintenance Mommies INCREDIBLE wrap recipe 

      This is where this recipe was created

      Falafel Sandwiches- my kids love this!

      Sandwich ideas:  Bread, warmed falafel, PICKLES (a MUST HAVE ingredient), hummus, tomato, cucumber and avocado.

      Eat them plain- warmed in the microwave.

      My daughter loved these for an afternoon snack, dipped in creamy tomatillo dressing along with some vegetables and hummus


      Give this recipe a won't regret it!



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    • Chocolate Peanut Butter Shake- VEGAN

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    •  5/3/2012 2:47:42 PM
    • So I got the idea for this recipe from NEWBIE MOMMY.  She has her version which she graciously let me try...fabulous!  Here is what I came up with this afternoon when I felt like a sweet treat.  There is a little prep time for this recipe, but it's worth it!  It's so good!



      Chocolate Peanut Butter Ice Cream/Shake



      Frozen Blender Ice Cream Mixture (recipe below)

      Soy, Almond or Rice Milk

      Cocoa Powder

      Peanut Butter



      Depending on how much you want to make- determines the quantity of the ingredients.  I made it just for me and my 5 year old- so I cut up about 1 1/2 cups of the frozen mixture (which I made yesterday and put in my freezer).  I cut it up in about 1.5 inch squares and place in my blender.  I then added a heaping TBS of cocoa powder and 2 TBS of peanut butter.  I began blending up the mixture while added rice milk to help it all come together.  Add as much liquid as you want, depending on how thick you want the shake.  This can be made into ice cream if wanted...just add less liquid.

      It's great to pour it into individual cups and place them in the freezer for a later dessert.

      This is a fabulous treat and definitely hit the spot.


      Blender Ice Cream


      1 cup cashew nuts
      ½ cup soft chopped dates
      ½ cup honey
      ½ tsp. salt
      2 tsp. vanilla
      4 cups water


      Place all ingredients in the blender with 2 cups of the water.  Blend for about 2 minutes until very smooth. (High powered blender is needed, i.e. Vita-mix).

      Add remaining 2 cups of water and pour about 1 inch deep into cake pans or similar.  Place in freezer overnight.

      When ready to serve, or about 1 hr. before, remove from freezer, cut into squares that can be blended easily.

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