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Advantages of Breastfeeding

baby, EAT By August 20, 2007 Tags: , , , No Comments

You have probably read a lot about breastfeeding and know that breast milk is the best source of nutrition for your new baby, but did you know that the advantages extend beyond nutrition? Your breast milk provides a combination of vitamins & minerals but it is also loaded with disease fighting substances that help protect your baby from illness.

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BC Grilled Peaches

EAT, family meals By August 1, 2007 Tags: , , No Comments

This is a perfect light dessert for a hot summer day or night! Grilled peaches are filled with nutrition and flavour, and go very well with vanilla ice cream or homemade granola.

Serves 2 people

You need:
2 whole peaches
8 tbsp balsamic vinegar
4 tbsp brown sugar
2 tbsp lemon juice
1 pinch of pepper

If you have a grill

  1. Clean your peaches. Cut them in half, around the pit and twist so that it becomes two halves. Now remove the pit (If you are having difficulty removing the pit, try twisting in with your fingers or using a spoon to pry it out).
  2. Rub a little lemon juice over the peach halves so that they don’t dry out or brown.
  3. Preheat your grill to medium heat.
  4. While grill is heating up, put balsamic vinegar, brown sugar, the rest of your lemon juice and pepper into a small pot. Bring to a boil and stir until the brown sugar has dissolved.
  5. Take your peaches and your balsamic glaze out to the grill.
  6. Place peaches on grill, the cut half facing down for about 2 minutes, just to mark them.
  7. Now turn the peaches over, pour glaze over them and into the “pit hole” and grill for 5-6 more minutes, until mostly soft. Serve!

PS. This recipe is great with frozen yogurt or a nice vanilla ice cream!

If you don’t have a grill:

  1. Preheat oven to 400.
  2. Clean your peaches. Cut them in half, around the pit and twist so that it becomes two halves. Now remove the pit (If you are having difficulty removing the pit, try twisting in with your fingers or using a spoon to pry it out).
  3. Take a small frying pan and preheat to medium. Place the peaches, cut side down on the pan (no oil necessary) and let them sizzle there for about 2 minutes, so that the bottom browns just a little. Now put the peaches on a tray lined with foil with the cut side up.
  4. Put balsamic vinegar, brown sugar, lemon juice and pepper into the same pan. Bring to a boil and stir until the brown sugar has dissolved.
  5. Pour the balsamic glaze over the peaches and into the “pit hole” and put in oven for 7-8 minutes, until they are somewhat soft. (Your glaze may burn a little, in the pan, but it should not burn on the peaches).
  6. Take the peaches out and serve for a lovely dessert.

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Peach Cobbler for Babies

baby, EAT By August 1, 2007 Tags: , , , No Comments

Peaches are the perfect, mushy and colourful baby treat. Making them into a dessert is a great was to make sure your baby eats the rainbow.

You will need:

  • One ripe BC peach
  • ¼ cup spring water
  • 1tsp brown sugar
  • 1 tbs oat flour
  1. Chop peach up finely and place with spring water in an oven proof dish.
  2. Mix brown sugar and oat flour together and pour over the top of the peaches.
  3. Bake for 30 minutes or until bubbling and soft.
  4. Remove, cool and let your little one enjoy!

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Garlic Broth

baby, EAT By December 9, 2006 Tags: , , , , , No Comments

Garlic broth works well during cold and flu season. This is a general cure-all and stomach settler for babies and young children throughout the lands of the Mediterranean, thought this particular version is from Provence.The brew is also good for indigestion and general discomfort when you are pregnant. Garlic, modern chemists say, is antibiotic and antifungal – which might explain why it figures in fairytales as a defense against witches and other undesirables, particularly vampires and things that go bump in the night!

  • 6 garlic cloves, skinned and crushed
  • 2 tablespoons olive oil
  • 2 cups of spring water
  • 1 sprig of sage
  • ½ teaspoon of salt

Simmer the garlic and oil in the spring water for 20 minutes. Five minutes before the end of the cooking, add the sage: it’ll give the soup a delicate amber tinge and wonderfully medicinal fragrance. Season it with a little salt. For older children and adults, stir in a handful of vermicelli – they’ll only take 2 – 3 minutes to cook and whisk in an egg yolk in after you remove from the heat.

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