Aguas Frescas

I was introduced to aguas frescas on a backpacking trip I took through Costa Rica just out of college. Literally, meaning fresh waters, this drink will revive anyone after a sweltering trek in the jungle. Even if your not working quite that hard, you can enjoy this refreshing drink, when summer fruits are at their ripest, guilt free because its sweetened only by nature. In Latino countries they will offer you a choice: con agua o leche. For safety reasons I choose milk during my stay, but I think I prefer it anyway. It's more like a creamy milkshake, but the water version is lighter and just as tasty. You can squeeze a lime in it if you'd like, but I'm a purist- and please don't add sugar. If it doesn't taste sweet to you, your fruit wasn't ripe enough or you need to reset your taste buds. I think the best time to make agua frescas is when your cut fruit is just starting to get mushy and watery. It hasn't gone bad yet, but the texture just isn't as appetizing as it was day 1. Since I tend to be seduced at the farmer's market by melons and stone fruits, and I end up buying more than a family of 4 could ever eat, this happens often. We tend to have 2-3 c. of cubed fruit left at the end of the week and I puree each fruit separately and we all pick our favorite flavors. And I of course top it with a splash of creamy milk, both cow and almond are great. For a larger amount, using fresher fruit, I would add 2-3 c. of water per 5c. of fruit, unless you are using watermelon, which is such a high water content you may not to need any extra water at all. But the drink should have a thin water like consistency. If it seems like a smoothie its way to thick.

Watermelon, honeydew, and strawberry are classic flavors, but pineapple, mango, peach, and cantaloupe work well also. It can be paired with basil, mint or vanilla, but again I'm a purist. Of course, if you were to spike it with prosecco or vodka, I probably wouldn't complain. Experiment and see what your favorites are.

Agua Fresca: Sandía (makes 4-6 servings)
6c. chopped watermelon
Optional: Juice of 1 lime
Handful of mint leaves, divided
1/4c. milk

Puree 6 c. chopped watermelon. If desired, muddle 1/4 juice of lime and mint leaves in the bottom of each glass. Fill with ice. Pour the watermelon puree over the ice and top with a splash of milk if desired.

White Bean Hummus with Thyme and Basil

This dip is not just a sublime upgrade from the traditional chickpea hummus, but is so creamy and delicious you can't help but be inspired to put it on...everything. Try it smothered between bread and grilled veggies or rolled in a tortilla. But the real genius is using it in place of mayo, especially for potato or egg salad. De-vine! This recipe comes from the 21 Day Kickstart Meal Plan which I highly recommend for anyone seeking new ways to enjoy more veggies. I play with herbs based on what I have in my fridge. Today I used a basil dijon from TJ's and it was perfect!

White Bean Hummus with Thyme and Basil (makes 2.5c)
2 c. canellini beans (or 1 can rinsed and drained)
1T lemon juice
2T tahini
1 clove sliced garlic (less for kids, its gets spicy)
2T red wine vinegar
1/2t. dijon mustard
1/2t. salt
ground black pepper
1-2T water (to thin to desired consistency)
2.5-3t fresh chopped thyme
1/4c basil, torn

Puree all ingredients except fresh herbs until smooth. Add herbs. Chill

Layer Dips

Gearing up for Cinco de Mayo, not that I ever need an excuse to eat Mexican food, I assembled a quick vegan layer dip today that the boys gobbled up, even though they usually shy away from food touching other food. Cleaning up layer dips is a necessity because I could never just eat the 2T that most commercial dips claim as a 150 cal serving. My layer dips never have the same amount of layers because I make them based on what I have on hand-which means they never get old. You also don't have to eat them as a dip. I piled 1/2c on top of a bowl of mixed greens and arugula. Go chopped romaine if you want a tostada feel. You could also serve this as fancy finger food in a butter lettuce wrap, or serve it disassembled along with tortillas and let people make their own tacos/burritos. (I told you it never gets old!) I remembered that I used to make a Greek layer dip in college that was well loved and decided to catalog this party food matrix style; what else could you layer?

Daring Greatly

I recently had the amazing opportunity to travel to Costa Rica for a week's stay with a women's surf camp retreat. I had been to Costa Rica after graduating college 18yrs ago and have wanted to return ever since. I had initial reservations: I'd never been away from the boys that long, I'd never traveled that far by myself, in fact I hadn't traveled without my husband since we got married, I'd also never surfed before. But for all my fears, I had confidence in the safety of the area and my ability to speak the language, I also had a friend who would be at the camp also. I didn't want to turn down the opportunity I had been waiting for for nearly 2 decades because it was out of my comfort zone. When I voiced my concerns to my husband he supported the idea that I had to prove to myself that I could do it. It was so affirming to have someone believe in me that way. I then felt proud that I was modeling for my children being vulnerable and open to new experiences. I knew this trip would give me plenty to talk about during our grateful cheers at many dinners to come. I didn't realize the trip would help me understand how having a supportive and loving family that regularly practices gratitude can make or break the vulnerability experience. My Kindergartener picked up right away on the true risk factor involved when he asked me, "Mommy, aren't you worried that you won't have any friends?" At first I was tempted to laugh his response off as cute and childish but I realized this was an existential question that cut right to the heart of our purpose of being human: connection and love. (Yes I love any reason for a metaphor!) I panicked for a moment and then reminded myself (and him), that I can make new friends and at least I had one friend already going. I had experience that helped me belief that. He seemed relieved and said "Oh yeah, like when I didn't know anyone on the first day of school and I met Jayden and he is my best friend." I was so grateful that Clark counted that memory as one of his life lessons. Indeed we have often used it to coax him into new situations that he is reluctant and shy about. Without that one struggle he might never have found the courage to throw himself in the "arena" again. And I think that by retelling it gives him courage to make more of those memories. When we make a purpose to relive the vulnerable experiences through retelling and grateful cheers, we remember their place in the balance of life. For some reason it is easier to remember the times people have hurt or disappointed us even if they happen with less frequency than our positive experiences. But if we let those memories dictate our past we feel less sure of facing unknown situations like making a new friend or trying something challenging. And what about our little ones that just haven't had that much experience yet. Finn is stuck there right now. He keeps telling us about the harrassments of one individual (most of which happened in the past) at the expense of even remembering the other positive experiences he had that day. I've been at my wits end trying to counsel him, but the Costa Rica trip reminded me that there are only 2 things that help you move on from a bad experience. Remember & share (often) the good experiences and be courageous. I had success on my surf board because I was confident that I could learn a new skill (thanks to my recent attempts at yoga, hiking and aerial fitness) and I was courageous- at the moment before I stood up and the board wobbled, I refused to listen to the fear that said "you're gonna fall in" and said to myself (sometimes audibly), "You can do this." I've realized that with such little experience Finn sometimes needs me to be his inner voice. When he screams in frustration from the back seat, "I can never do this buckle". I confirm, it is a tricky buckle and so frustrating, but you've done it lots of times. Sometimes when you try it works and sometimes it doesn't. But you always try and that's the important part. Click! "I did it Mommy!" I've realized that making the struggles and disappointments less difficult is neither impossible nor desirable, because we won't have those stories that remind us, yeah we managed to be happy/successful anyway. I love this thought from Brene Brown in her book Daring Greatly, "Who we are and how we engage with the world are much stronger predictors of how our children will do than what we know about parenting."She encourages us to share our failures as well as your successes with our kids. Talk about the feelings and fears that you dealt with when you were their age so they can have "the courage to be imperfect, vulnerable, and creative." And above all honor their efforts to try something new, taste something new, know someone new. If you forget what this feels like, come with me to an aerial fitness class;)

Lean Habits from Canada

We had the extraordinary fortune to visit my husband's dad and stepmom in Quebec, Canada last week. It was the first time my kids had met Grandpa & Grannie and the first time they had been out of the country. It was beautiful verdant forests and lakes all with French flair. We had an amazing lazy yet adventure filled 5 day family vacay. But a surprising benefit was that I lost 5lbs! I immediately started thinking how did this happen and how can I replicate it here. My suspicion was that I simply ate less, because I was never really "full" and always a little hungry, but never too hungry. Still how did I manage that there when it is so hard for me here. Plus, I enjoyed dessert almost every night (bonjour glace!), including wine,  and even a sweet and sour fried chicken dish-totally unclean;) So what gives? My conclusion is that being bad can actually be good for you. And there are a few small tweaks to make in my kitchen.

First of all, Grannie Bar has some amazing seasonal cooking and eating habits that I must encorporate at home. For breakfast every day, she made us a bowl of fruit (fresh strawberries, blueberries, mango) and had an array of cereals available with almond milk. My particular favorite was called Vector, a Kellogg meal replacement product made specifically for Canadians (and not sold in the US, but I found a site that will ship for free.) It is basically a high protein vitamin fortified cereal (way more sugar than I would normally eat). So this breakfast is deceptively similar to what I eat at home, Kashi cereals with blueberries, but the BIG difference is BOWL SIZE. As I write this my empty cereal bowl is sitting next to me with a large spoon resting most of the way inside the bowl. At Grannie's house the spoons are smaller, the bowls look kid size, and your entire spoon handle would stick out. Also instead of topping the cereal with fruit, we ate a separate and equal sized bowl of fruit & cereal that dramatically changed the ratio of whole to processed foods.

For dinner and lunch, she made a variety of grain/pasta & veggie salads that she pulled out of fridge, ready to go. Through out the week, there was shredded raw beets with lemon juice, pasta spirals with pesto, lentil salad, wild rice salad, potato salad, and (my favorite) bean salad which was a simple store bought salad to which she add more beans from her garden because it was so overdressed. She also had a box of mixed greens to which I topped with the bean salad for some variety. We also made avocado tomato sandwiches & pb&j for the boys of which I had a half. Delicious and inspiring, but I do make a lot of that at home too, so what was different? The way she ran her immaculate kitchen. First for lunches, I noticed she never put the food on the table. It was left on the counter, so if you wanted seconds it was a.) more work to get up and go get it and b.) more conspicuous (probably only something I would worry about). But I felt myself wanting to mirror the actions of the healthy and trim almost 70 year old across from me. And so it cut down on mindlessly refilling my plate. Secondly, as the plates were cleared, she immediately rinsed everything and put it in the dishwasher and wrapped up all the food and put it away. The only thing on her counter (ever) was a cutting board. Even while she cooked there was only one food item and one tool out at a time. My kitchen is cluttered with oils and spices, tools and contraptions. And when I cook, it's an explosion (of creativity, I tell myself). But there was a zen like rhythm to her style that did not detract from efficiency or creativity. And the added benefit was that in between meals, the kitchen looked closed, so there was no snacking. Of course we would have been welcome to anything we wanted, but when its not your house your less likely to go foraging through the cabinets, mindlessly searching for..."what am I feeling like?". We snackaholics brought our own snacks, but they were very limited in both choice and quantity, so we ate them sparingly. So strangely having less choice and less "calling to you" availabity, made for more satisfying days. To achieve this at home, I'm going to try (gulp) buying less snacks at one time. We really don't need pirate booty, pita chips, pretzels & tortilla chips all in the cupboard at once. Nuts and raisins will always be a standby, but when I go to the store at least once a week, I can let go of this fear I will run out.

So the dessert thing though...I try to be so good at home, but at the end of the day I succumb to my wine and dark chocolate-but that's healthy right? Maybe not. Maybe doing something "bad" (guilt free cause its vacation) actually helps you be good more of the time. I had Canadian ice cream twice! I haven't had "real" ice cream in probably a year, but I think I over eat when I indulge in my "fake" treats. (It has dates instead of sugar, so I can have a second helping right?) It was easier to eat just a little of the "bad" stuff and know when to stop and feel satisfied. And I know I over eat anything and everything, when I have wine. I was thinking I would have none on this trip since the Grandparents don't drink, so I when I was offered a glass at a restaurant and again from a cousin, I viewed it as an indulgence to be savored instead of a reward that I had earned after a hard day. Physically these are small changes of habit, but they were big change in perspective which led to a big change on the scale.

Hiking with Preschoolers

It's the absolute best time of year. Even though January came with some crazy hot day curve balls, the cool weather and bright sunshine is perfect for enjoying the amazing wilderness, (literally in our backyard) which at this time of year is green and verdant with flowers and wildlife. I've always enjoyed trail hiking as both a meditative and physical exercise. Initially, I was put off by the halting snail pace that my toddlers made me endure. But fortunately, I soon stopped waiting for my kids to be able to keep up with me and started enjoying the trails at their pace and discovered a whole new wonderous world. Hiking, besides the obvious benefits of fresh air, physical activity, and quality family time, gives the children opportunities to practice patience, self discipline and the delicate and almost forgotten art of self entertainment. It takes patience to navigate a path that you've never been on before, not knowing when you'll get to the end or having to wait your turn to be leader of the trail. It takes self discipline to keep going even though you really want mommy or daddy to carry you. We practice goal setting-("Make it to that next tree then I'll carry you.") and delaying gratification. All these skills carry over into our everyday lives away from the trails and help us see every task in life as an adventure. But the greatest joy for me has been providing my boys with an escape from the modern world- even if its only for 30 min. There are few areas in the world we can practice having fun while being unplugged. Wifi was one of Finn's first sight words and he was quick to enthusiastically let us know which restaurant ,coffee shop or grocery store had it. Even though you can access the internet on the trails in Irvine/Laguna, and we often take advantage of GPS mapping (runkeeper is a great app for that), we make it a point to be otherwise unplugged. We set the purpose of enjoying God's creation and each other. This gives them the chance to rely on their own powers of observation, the chance to enjoy their environment through all their senses, and to find ways to connect to the world on their terms. Not even monkey bars and slides for entertainment out there- its all it all comes from you. What can you discover? At first you may need to model and point these things out to them to keep your child occupied on the trail. There's the obvious observations you can make about plant and wildlife; we learn the names of plants (monkey bush and CA everlasting are easy flowers to identify) and animals; we look at the tracks; we look at the scat; we find funny faces in the rocks. BTW, sage and licorice and great sensory plants to both touch and feel, even as an adult I can't help petting them as I walk by. We have also found it a great adventure to identify the letters on the posts that outline the path. Do you know what happens after you get to the letter Z? You can find out on the Dilley trail. Drive down Laguna Canyon Road (133) and there are 4 or 5 parks with hundreds of trails the whole family can enjoy. We recently celebrated completing a 2+mile loop, about an 1.5hour hike. I never thought my 6 and 4 year old would be able to do that, but after 2 years of just getting out there we slowly and deliberately built up to it. So where to start? Small loops with a nature center are the best. We loved Mary's trail at Laguna Coast Wilderness Park. And while you're there sign up for their newletter and grab a calendar. They have fun tot walks with a ranger as a guide every month. Irvine Regional has 2 small loops and then you can stay and enjoy the train (Feb 22-23 are $2 rides) or the amazing zoo. Tucker Wildlife Sanctuary has an amazing nature center and small hike, worth the drive. When you are ready for a straight hike, I recommend Laurel Canyon Trail; we call it Tunnelly hike. There are fun natural markers that you can steadily work your way up to reaching: The caves,(500ft in) the fault line,(1/4m) the giant tree (1/2m), minecraft monster rock(3/4m) and recently we discovered fossils (1m)- just don't forget you have to walk back. You need nothing more than water, snack and a hat. Get an annual pass, you can use it everywhere from Mason Park to Crystal Cove to Aliso and Wood Canyons. ocparks.com is a good resource too, but don't spend too much time overthinking it. Just get out there! See you on the trails;)

The Ritz(ish) Creamed Corn

Thanksgiving is definitely my Aunt's domain. She consistently puts out an amazing spread for an unthinkable amount of people. So I considered it a bit of a rite of passage when I was asked to make the creamed corn. She gave me an amazing and rich recipe full of cream, whole milk, butter, and even some sugar, so naturally I had to try my hand at cleaning it up. Any fruit/veggie recipe that calls for sugar is simply asking for the season's peak crop, so buy selectively and taste before sweetening. I use frozen baby sweet corn (yellow and white) and just a touch of honey. I sub in EVOO for the butter and instead of cream, I use evaporated milk.  Although this year, I will be trying a vegan version using coconut milk. The Parmesan on top is must, there is no substitute, but if you can't do cheese, I would suggest trying breadcrumbs or finely chopped walnuts.

2 packages frozen corn (approx. 20 oz)
8 oz. whole milk
1 can (12 oz) low fat evaporated milk
1 t. salt
3 T honey (or to taste)
dash of white pepper
2T EVOO
2T whole wheat flour
2T freshly grated Parmesan cheese

Combine all but last 3 ingredients in a saucepan. Bring to a low boil. Simmer 5-10 minutes or until thickened. In a separate pan mix oil and flour over a low flame until smooth and no lumps. Add to corn mixture. Mix well over low heat until even more thickened. Pour contents into a heatproof baking dish. (It will continue to thicken as it sits). Sprinkle with grated parmesan cheese. Place in a broiler for a few minutes until the top is golden brown.

Note on transporting corn: If you are traveling with this dish, I suggest waiting to add cheese until you arrive, if possible. It has a tendency to slide around in the pan (at the least the way I drive) and the cheese can disappear. It only takes a few minutes to brown the top, but make sure your corn comes to the top of your pan so it can get nice and close to the heat.