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Wholefood for Children

August 28, 2010

This is my new favourite cookbook that my friend, Kacey, introduced me to. I had been raving to her about wholefood for kids based on traditional diets (and the teachings of the Weston A Price Foundation) for a long time. One day, Kacey said she had found a book that had recipes and information exactly along the lines of the advice I had been giving her. I had a look at the book and just couldn’t resist getting it even though a good portion of it is baby food and Kayo is nearly two.

Wholefood for Children by Jude Blereau is full of practical recipes that use every day ingredients and even though many of the recipes are geared to please a young one’s palate, the recipes I’ve made so far are really tasty! Lots of the recipes include stock. Stock or bone broth is full of really good minerals and so nourishing.

We had loads of bones in our freezer from our bulk organic meat purchase from farmer Paul Graham. My neighbour made this beautiful and tasty gelatinous beef stock (pictured below) and shared it with me. It’s so easy then just to finely dice veggies, throw in leftover rice and any other tidbits you might have. This is an “on the fly” busy day when I really can’t put time or effort into food for the kids. With stock, you know they are going to get a nourishing meal, even if it’s a five minute quickie.

The container on the left in the picture is the fat that was on top of the stock. I use this for sautéing (though it spits with the bits of stock so can be messy). Kayo loves “chippies” so I often make potato or sweet potato chips by just shallow frying them in ghee, coconut oil and/or leftover fat such as this from the stock. These fats are saturated fat and are stable at high temperatures (as opposed to vegetable oil which oxidises when heated). Saturated fats help us to absorb all the fat soluble vitamins (A,K,D,E). They also contain dietary cholesterol which is “vital for gender expression, immune response, memory function and to maintain the integrity of cell membranes in our body” (thanks to Bec Stoneman for this info! Bec is pursuing a Bachelor of Dietetics & Nutrition and is as passionate about this sort of stuff as me – more so probably and certainly more knowledgeable!).

One thing I’ve learnt from the book is adding apple to savoury dishes. Kayo and Taiji often don’t finish apples that they start eating and I end up with mangy bits of apple in the fridge that I don’t want to throw away. Chopping this up finely and adding it to the stew or sauce sweetens it a bit and adds interesting flavour. Both Taiji and Kayo have been eating more of what I’ve been cooking which is a thrill! (I’m rather intolerant of fussy eaters!). Anyway, broth broth broth is my motto at the moment and I am adding it to just about everything.

5 Comments leave one →
  1. Judy Harvey permalink
    August 29, 2010 9:30 am

    Hi Fillipa – the children look so beautiful and healthy. I have used cold pressed virgin coconut oil now for years. Find it really excellent for my skin and hair as well.

    The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc. It is great stuff.

    There has been a lot of press lately about the amount of trans fats in commercial chips and takeaway food. How great that you make your own chips and home cooking without all those nasties….take care Judy

  2. August 29, 2010 10:29 pm

    Yes I love coconut oil too Judy (gosh you are so healthy and knowleable Judy!). My friend Joanne introduced me to coconut oil and honey in hot water with milk (like tea). It’s such a yummy evening drink. I find coconut oil reduces sweet cravings too. Must post my creamed coconut chocolate recipe sometime….

  3. christina houen permalink
    August 30, 2010 12:53 pm

    I love this blog; bone broths are wonderful carriers for other nourishing ingredients, and with the advent of slow cookers, it’s so easy. I’ve forwarded this blog to our friend Eloise as her old dog Zoe has liver cancer, and developed a secondary infection while we were in Denmark. She’s feeding her on raw egg and water, and I think once she recovers a little the bone broth defatted with a few vegies and rice would be a good convalescent food.

  4. August 30, 2010 9:12 pm

    Thank you! I’ve corrected the info on sat fats (thanks to my nutritionist friend Bec) so you might want to resend the link to them. Definitely a fabulous convalescent food. I tell anyone who is suffering with anything to have bone broth. Here is something else Bec told me “One cause of an increase in Dementia is lack of dietary cholesterol. So we have two choices….build more nursing homes or tell people to eat more cholesterol.” The low fat, high carb movement has a lot to answer for!

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