Jenni Gilbert Doreen Virtue and Jenny Ross are the self-styled Veggie Mamas, whose new book is entitled – you guessed it – Veggie Mama: A Fun, Wholesome Guide to Feeding Your Kids Tasty Plant-Based Meals.
And this editor reckons adults will love the recipes just as much as the kids!
Doreen Virtue (pictured below right) is an American author and founder of Angel Therapy, based “on the premise that communicating with angels is the key to healing. She has a Ph.D. in counselling psychology and is a former psychotherapist specialising in eating disorders and addictions. Doreen now gives online workshops on topics related to her books and oracle cards. She’s the author of Assertiveness for Earth Angels, Don’t Let Anything Dull Your Sparkle, and Nutrition for Intuition, among many other works. She has appeared on Oprah, CNN, and Good Morning America, and has been featured in newspapers and magazines worldwide.
Jenny Ross (below left), the owner and executive chef of the living-foods restaurant 118 Degrees LA in Tarzana, California, has been a pioneering spirit of the raw-foods movement since 2000, beginning with her first Los Angeles café. Her unique creations have captivated customers nationwide, and she offers intensive workshops and certifications in living cuisine. Jenny works internationally with clients of all backgrounds, motivating them toward more vibrant health while teaching them about the healing power of living foods. Her award-winning cuisine has drawn a celebrity clientele to her restaurants and has been a positive catalyst for changing many lives.
The Mamas are passionate about the importance of childhood nutrition and healthy eating habits.
“Making the simple and delicious recipes in this book will help you carry out a commitment toward vibrant living for the whole family,” they say. “In a world of tremendous distraction, nutritious, plant-based food is a great gift for your loved ones, because it’s the basis of the ongoing gift of health.
“Feeding your children healthfully starts their lifetime habit of eating healthfully. Families thrive on balanced plant-based foods. Your renewed commitment year after year to developing a dietary lifestyle
that evolves as each member’s needs change leads to powerful results.
“Benefits range from enhanced immunity, meaning less impact from cold-and-flu season on your household, to increased energy, meaning happier and more beneficial patterns throughout the day (think about getting your kids up for school in the morning and finding them more balanced and energised, and you’re on the right track!).
“When vibrant health is the centre of your family’s experience, you reconnect with the simple
joys in life!
“Your choice in favor of healthful foods may be the decision that catapults your family life into the extraordinary. May your journey be unique, just as you are, and filled with unexpected gifts . . . and may you and your loved ones enjoy vibrant health in every way!”
VEGGIE TACOS
Tacos make a fun theme night or an easy buffet-style meal. Our tacos have eliminated some of the biggest challenges facing mums today by offering some simple sauces anyone can make at home and three fun vegetable combinations to change up the filling flavor and add to the creative expression of the dish.
You can also try or offer different options for the taco shell: 8 medium cabbage or romaine lettuce leaves; or 8 sprouted-corn or brown-rice tortillas.
For the filling options:
SAVOURY TACOS
1½ cups diced mushrooms
1 cup shredded zucchini
½ cup diced tomato
½ cup chopped spinach or kale
Sauce:
1 cup diced tomatoes
1 clove garlic
1 tablespoon chilli powder
1/3 cup water
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
SUMMER TACOS
1 cup julienned cucumber
½ cup shredded carrot
½ cup shredded cabbage
½ cup quartered baby tomatoes
Coriander Sauce:
½ cup extra-virgin olive oil
1/3 cup coriander leaves
1 clove garlic
¼ cup lemon juice
1 tablespoon raw coconut or agave nectar
1 teaspoon sea salt
Combine ingredients in a blender and put on high speed until well mixed.
SWEET TACOS
1 cup diced strawberries
1 cup diced mango or pineapple
1 cup diced avocado
¼ cup hemp seeds
Sauce:
1 cup diced strawberries
3 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
Combine ingredients in a blender and put on high speed until well mixed.
METHOD
For all taco fillings, cut the vegetables or fruits as described and toss together in a
medium bowl. Prepare the tacos by layering the shells with the desired fillings.
Then top each taco with ¼ cup sauce.
Refrigerate leftovers for up to 4 days.
Makes 4 servings of 2 tacos each
Veggie Mama is published by Hay House
