Raw Raspberries For Your Baby

My favourite month is coming to an end. There are three main reasons why I love July: summer weather (I'm in Canada), my birthday, and yes, of course, fresh RASPBERRIES!

We buy them fresh and frozen all year round for everyone to indulge (usually at breakfast or as desert with greek yogurt - wayy less caloric than ice cream!)

Baby Guillaume is almost 8 months old and has been enjoying this seedy fruit for 3 months already. I want to share some ways now to introduce fresh seedy fruit like strawberries or raspberries to your little one's palette. Watch the video above to see tools I use and for quick instructions.

The wild raspberries picked in my yard today yielded about 1/3 cup of juice. You can also use the mesh strainer method for blueberries let's say if you want to reduce your child's insoluble fibre intake and increasing their digestability (to save time, it is best to puree bigger fruits prior to straining). The resulting puree is silky smooth, seedless and antioxdantly nutritious  ; ) There are no preservetives so you'll want to consume it promptly or freeze.

And because it is very liquid, you'll need to mix it or drink it...here are some ideas on how to use it up:

Add it to a pureed apple, banana, mango or cereal for your baby's raw breakfast or sweet treat after something more savoury. A toddler would love this too, as would likely anyone else instead of jam or in a smoothie.

Dilute with water in a sippy cup. Your baby does not need to know sugary drinks exist just yet! Let him/her discover whole food tastes firsts!

Mix in with store-bought applesauce or plain yogurt to add raw goodness to processed foods.

My eco tips today have to do with avoiding waste. Raspberries are small but packed with good stuff so you don't want to waste more than you will already be throwing in the compost bin with the seeds.
First, ensure you scrape the bottom of your strainer to catch all juice. Then, when you've transferred the puree from bowl or measuring cup to the serving or freezing recipient, rinse, pour the tinted water into a sippy cup or bottle, refrigerate and serve to your child instead of plain water or add to YOUR homemade iced green tea or lemonade.

Good Leftover Lunches

Leftovers are good because they:

• save you money
• save you brain power because you don't wonder all morning how you'll get through all of your e-mails today AND grab something to eat.
• save you brain power because you don't have to ask yourself what to eat
• give you time to do something healthy during lunch hour (or half hour) like go for a walk instead of standing in line at the cafeteria
• are better for the environment than going to drive-thru
• have less packaging
• are home cooked and as healthy as you make them
• show good example to kids about saving money and the environment
• serve as reminders of all that fantastic family dinner conversation that took place the night before. You might even giggle.

Leftover work lunch tips

• when microwaving, use glass or re-usable dishes that you keep at the office so you don't heat the plastic container, which saves you money and is better for your health
• Keep cutlery at the office along with a dishtowel, dish soap and a scrubby sponge or cloth oh and perhaps a few napkins and placemat to make you feel special - take these home on weekends to wash
• If you are eating at your desk, which is not recommended unless you are doing something to advance you personally, cover your keyboard to avoid crumbs getting in between the keys and to prevent you from working for at least 5 minutes while you scarf down your delectable meal made with love and wholesome ingredients 

Leftover Planning Inspiration

My lunch today is bbq'd salmon garnished with lemon, sundried tomatoes and herbs from my garden. I'll have it cold, on a bed of fresh picked spinach, a handful of parsley and a piece of avocado. Yes, I have the luxury of eating at home and am making it count! (Eric could have taken this delicacy to work but didn't grab it- I'll be showing him this blog post tonight!)

• Always cook extra quinoa, pasta, rice or couscous that you can later transform into a new dish
• Grill extra veggies to make amazing sandwiches
• Have salad fixings (grated zucchini and carrot, fresh herbs, raw nuts, homemade vinaigrette) ready to go the night before
• keep extra cut fruit (melons, kiwi) which you served as desert, as snacks for the lunchbox

More tips here: http://tipnut.com/tips-for-leftovers/

Be proud of your leftover lunches, it takes creativity and discipline to take on good leftover habits!