Treat street- manuka & spelt doughnuts

As I've said in previous posts, my little son has quite the sweet tooth. I read a book recently (Pamela Druckerman's "French Children Don't Throw Food"- a fantastic exploration of the differences in child-rearing practices between American/Anglo and French families) and in it she explores several points relating to child nutrition. Childhood obesity rates in France are lower than all other OECD countries, and Druckerman speculates there are several reasons for this. Particularly, she says that she never sees French parents feeding their children as a form of entertainment, whereas, on visits to her native America, she has become aware that babies and toddlers in prams almost always tote a compensatory biscuit or juice box. I am so aware of this, here in Australia.

Druckerman also makes a point that French children don't grow up in a culture of forbidden food. Does removing the taboo and allure of sugar laden treats, and allowing children to enjoy small treats frequently, lead to better self-regulation in adults?

I love this theory. I want my children to grow up with a healthy attitude to food, and, to me, that doesn't mean prohibiting them from all things junk. To me, it just means substituting the best treats possible, where possible, and fostering their life in nature sweets, like strawberries and bananas (two of my son's favourites!).

With this in mind, I wanted to make a special treat for Jonno to enjoy that wouldn't fill his developing body with refined sugars and flours and fats. Enter this lovely little baked doughnut. I'll post the recipe later- but they had only organic spelt, manuka honey, milk, yeast, a little butter and a sprinkling of sugar to finish, and being baked they were so much less grease laden than their deep-fried counterparts.

Dried YUCK-ricots

Have a look at the difference in colour between organic dried apricots (brown) and commercially produced dried apricots (orange). It is quite remarkable.

The bright orange dried apricot (and any other dried fruit that retains its 'just picked' colour) has most likely been treated and preserved using sulphur dioxide (SO2 - check the label). It's purpose is to extend the shelf-life of the product and to make them more aesthetically appealing. The brown, organic dried "cotticots", as my husband grew up calling them, are still loaded with natural sugars so have a life-span of around 3 months. Like so many other things, aren't we better to resist the convenience of bulk buying and opt instead for smaller quantities of fresh produce?

I like to have these on hand when I go hypo. They work just as well as lollies for me without the colours, gelatine and additives. Ugh!

Thai tofu salad

My husband and I have been eating at this amazing Thai restaurant for over a decade, and back in the days we first discovered it, I was a card-toting member of the vegan club. Most of the time, I felt like the food I ordered in restaurants was a poor sustitute (Greek salad, hold the feta, dressing on the side ugh), but not with this glorious thai tofu salad. Everyone I have ever shared it with has been as besotted by it as I am. I have been toying with the recipe for years, and I think I am pretty close to getting it now..

Ingredients:

Dressing
1/2 cup fish sauce/vegetarian fish sauce
2 tablespoons soya sauce (gluten free fine)
Juice of one lemon
1 tablespoon finely grated palm sugar

Salad:
Organic firm tofu
1/2 cup shredded red cabbage
1/2 cup torn mint leaves
1 cucumber, cubed
1/2 red onion, sliced into moon segments
Olive oil for frying

In a saucepan, fry triangle shaped pieces of tofu until crisp and golden. Remove from pan and combine with the remaining salad ingredients.

Mix the dressing ingredients in a bowl and whisk until well combined. Dress the salad and serve while tofu still warm.

This is fresh, summery and totally delicious (and virtuous to boot!).