Holy Ninja Cupcakes Batman!

Please vote a few more times.
Lexie's Kitchen is holding in the top 15 for Top 25 Foodie Moms.
A HUGE thank you to all who have been voting! I really appreciate it.
You may vote every 24 hours thru May 29th.

When it comes to birthdays I pretty much turn a blind eye to the whole "avoiding" sugar thing. It's a no holds barred feast on gluten-free chocolate cake and buttercream frosting.

And so it was with this batch of Batman and Lego Ninjago cupcakes. Can anyone help me here? Is the green guy Cole or Jay, or wait maybe it's Kai? My boys would be aghast if they knew I didn't know which was which.

Birthdays can be hectic. So to save time I usually turn to three friends—Bob, Pamela, and Michael. Bob faithfully brings the super-moist Gluten-Free Chocolate Cake Mix. Pamela rocks it home her sugar coma-inducing (but oh so good) Vanilla Icing Mix.

The cake is easily made without eggs and milk—just sub with chia eggs and non-dairy milk. The icing may be made dairy-free by using either Earth Balance Soy-Free Buttery Spread or Spectrum Palm Shortening.

For decorating, I grab the fondant and food coloring (yep, the artificial stuff). My kids know that these decorations are just that—for decoration. We don't eat them. I draw the line at artificial colors, even on special days.

Blocks of white fondant and a rainbow of food coloring can be found at Michaels (they offer cake decorating classes, too—something I could really use to improve my lame buttercream piping skills). All you do is massage the coloring into the fondant and then treat it like playdough (if it gets too sticky, toss it in the freezer for a bit). You could try all-natural India Tree Nature's Colors, however the colors just won't be as intense. A halloween bat cookie cutter came in handy for the Batman cupcakes. An edible food coloring pen for the ninjas' eyes.

A Special Thank You

A special "thanks" goes out to Pamela, Bob, and Michael for helping me look like a rockstar mom at my kid's party. The "mom, that was the best day EVER!" was the best part and made the extra (but not so extra) effort worth it.

This month we have celebrated National Celiac Awareness Month. My son is going on his 6th year of life and 4th year of being gluten-free. I would like to extend a special thank you to companies like Bob's Red Mill and Pamela's for making the transition an easy one for us.

Some other folks hard at work for the gluten-free'ers have been Jules Shepard, John Forberger, and the American Celiac Disease Alliance. They are the founders of 1in133.org, a collaborative effort to refocus attention on the overdue gluten-free labeling rules. Learn more about their cause here and updates on where things stand on Capitol Hill.

Memorial Day BBQ Menu

We're crossing our fingers for a glorious Memorial Day weekend here in Wyoming. Enjoy yours! Here's a taste of what we'll be having. Looking for dessert suggestions.

Cucumber Watermelon Salad
Hawaiian-Style Potato Mac Salad
Dairy-Free Jalapeno Poppers
Teriyaki BBQ Chicken

Please vote a few more times.

Lexie's Kitchen is holding in the top 15 for Top 25 Foodie Moms.
A HUGE thank you to all who have been voting! I really appreciate it.
You may vote every 24 hours thru May 29th.

Cheery Cherry Detox Smoothie

As the sun rises, the first sounds coming out of my kitchen are the drip, drip of the coffee maker and the whir of the blender. Most mornings start with a smoothie—my way of packing a good nutritional punch into a single glass.

This Cheery Cherry Detox Smoothie is a new favorite. I'd describe it as happy. Cheerful. It's tart with just enough sweet for balance and offers a good dose of greens and antioxidant-packed cherries.

We've been drinking a lot of these lately, and not just for the yum factor but because they are loaded with the fluids, fiber, and antioxidants that are helping Miles flush some nasty toxic heavy metals from his little body. 

If you are interested in the progress we've made with chelation, be sure to read through to the end of this post. If you just want the recipe : ) ... here 'tis.

Cheery Cherry Detox Smoothie

Gluten-Free | Casein-Free | Citrus-Free (do not use Emergen-C) | Corn-Free (do not use Emergen-C) | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free (do not use Emergen-C) | Yeast-free | GFCF | Vegetarian | Vegan | Easily Raw

Makes: 4 cups
Prep Time: 3 minutes 

Ingredients:

1 cup frozen CHERRIES (in the U.S., check Costco for organic)
2-4 KALE CUBES or a handful of fresh kale
1 cup non-dairy MILK (I use SoDelicious® Coconut Milk Beverage)
2 cups WATER
2 tablespoons fresh LEMON JUICE
2 tablespoons CHIA SEED
1 teaspoon gluten-free VANILLA EXTRACT
Liquid vanilla STEVIA to taste
Optional: 1 pack Emergen-C Kidz Fruit Punch (if tolerated)

Directions:

1. Add all ingredients to a high-powered blender (like a Blendtec or OmniBlend) and blend on high until super smooth.
2. If you like your smoothies cold and frosty (like I do) throw in a few ice cubes at the end and blend until smooth.

A Quick Update On Miles

We are seeing great progress with Miles. He has not had a flare-up of Candida in over two months. His gut is well on it's way to being healed, if not already there! We continue to steer clear of gluten, dairy, eggs, nuts, most fruit and excess sugar—all of which have set him off in the past.

He has made fabulous strides in speech. The other day I found myself crying as I held him in my lap. You see, we are finally connecting and conversing and there are no words for that—the feeling of finally connecting with your child. We continue to work on appropriate social behavior—specifically who to hug and who not to hug and to do it gently : ).

Now, with his gut in shape and supplements to support the methylation process, we are seeing good things. This next phase involves chelation. Here is an update on that front ...

Heavy Metals Versus Toxic Heavy Metals

Living organisms require varying amounts of "heavy metals." Iron, cobalt, copper, manganese, molybdenum, and zinc, for example, are required by humans. Lead, mercury, aluminum and a host of others are not and can be very toxic. In particular, lead and mercury are known to interfere with how nerves communicate.

Chelating with DMSA

For some time we have known of Miles' heavy metal burden. Before tackling it, we've had to restore his gut health and fine-tune his supplement regimen. The next step, chelation. We are using the oral DMSA method under the supervision of Miles' doctor. The process is nicely outlined here.

Following are Miles' most recent Toxic Heavy Metals Urine Test results. I find them quite fascinating. It's in test results like these that we find hope and determination to continue in this journey of healing.

NOTE: Though DMSA can be purchased without a prescription, I strongly advise chelating under the supervision of a doctor. Along with lead and mercury, DMSA can pull and deplete the body of zinc and essential minerals. A doctor can monitor these levels to ensure you are not putting your health at risk.

"Pre" Toxic Heavy Metals Urine Test

Before adminstering DMSA (dimercaptosuccinic acid) capsules, these were the minimal levels of heavy metals Miles was peeing out—likely on a daily basis.

"Post #1" Toxic Heavy Metals Urine Test

After taking the "Pre" test urine collection, Miles was given a single dose of DMSA to see if DMSA would be an effective treatment. The answers were in the results. This next report shows that the DMSA is pulling metals out of the system and that they are being excreted. Without the help of DMSA his lead number was 0.4 and mercury 0.7. With the help of DMSA those levels jumped to 8.3 for lead and 13 for mercury. Proof that it's coming out is in the pee!

"Post #2" Toxic Heavy Metals Urine Test

This is the most recent report. This reflects 3 days on DMSA and 11 days off, repeated 3 times for a total course of treatment of 42 days. Pesky cesium hasn't changed, however that's to be expected as DMSA is most effective at pulling out lead and mercury. And where did that Thallium come from? Miles is being exposed to it somewhere some how. As for the lead and mercury, the levels have come down which is a good thing, a great thing! We will proceed with another round of DMSA to see if we can bring those levels down even further. We are not as concerned about being "Outside Reference" range as much as we are getting mercury and lead levels down to within 5 times the "Pre" test levels. Our goal; lead 5 x 0.4 = 2.0 and mercury 5 x 0.7 = 3.5. 

What has been your experience with DMSA? Share your experience with us.

Yogurt Machine Recommendations

Lately I have received a handful of requests for recommendations on yogurt machines so thought I'd share my yogurt makin' set-up with you. These are my essential tools for making both cow's milk and dairy-free yogurt.

The Machine

You don't necessarily need a machine to make yogurt. All that is required is a quiet, consistently warm spot (usually 100˚-110˚F). I just am partial to machines because they take the worry and guess-work out of yogurt making. You plug it in and forget about it. Pretty fool-proof if you ask me.

There are two styles of machines; the single container and the multi-container.

I use the single container Yogourmet Multi Electric Yogurt Maker (see pic at top). I find making one large 2-quart batch much more convenient than making several individual servings (fewer dishes to wash). But it's a personal choice.

If you are new to yogurt making and are not ready to make a $50 investment in a machine, swing by your local thrift shop. You just may find a nice, lightly used one. I picked up a second Yogourmet Multi for $2 at Goodwill (steal!) which I loan out to friends.

The only drawback of the Yogourmet Multi is that the fermentation container is plastic. Now it's probably safe and fine to use, but I take all precautions to avoid any leeching of chemicals into our food. So, I have replaced the plastic insert it ships with with a 2-quart (1/2 gallon) glass jar like this one:

You can purchase these 1/2 gallon glass inserts from Lucy's Kitchen Shop for under $10 or check around locally. I saw them at Sprouts in the bulk food section. It's a pretty common size, you just may have to hunt around.

Other machines you may want to look into ...

Euro Cuisine Yogurt Maker: If you prefer individual servings, Cultures for Health (my source for yogurt starters) recommends the Euro Cuisine which comes with seven 6-ounce glass jars and lids:

YoLife Yogurt Maker: Now this is cool! This versatile yogurt maker can be used with the included seven 6 ounce glass jars, canning jars, or an optional 64 ounce (1/2 gallon) glass jar. Click here for info on this machine.

YoLife Yogurt Maker.

Yogotherm: Live off the grid? Here's a reliable way (that's the manufactuer's claim, not mine) to make yogurt without electricity. The insulated container maintains the appropriate temperature throughout the culturing process. Click here for more details.

Yogotherm yogurt maker. No electricity required.

There's no rocket science that goes into yogurt machines. They really are just little incubators. The critical thing is that they maintain that consistent temperature (usually between 100˚-112˚F).

The Thermometer

Whether you are working with cow's milk, goat's milk, or plant-based milk, you will be heating the mixture. It is essential that that mixture cool to a safe temperature (around 100˚F) before adding the yogurt starter. Too hot and the friendly bacteria that cultures the milk will fry (this usually happens around 118˚F). I have gone through six thermometers and have learned that hard way that WATERPROOF and digital is the way to go. This one has performed like a champ!

Yogurt Starters

When I used to make cow's milk, I knew it was possible to culture the milk with a half cup or so of yogurt. However, I have always used the direct-set (dried yogurt culture) method because absent-minded me would forget to save some yogurt. Alternative milks like almond, coconut and rice are most succcessfully made using the direct-set method.

My source for yogurt starters is Cultures for Health. Their website provides a wealth of information on the topic of yogurt making. They offer one non-dairy, vegan starter and a plethora of heirloom cultures for making dairy yogurt.

A Big Pot

I heat my milk in a 5-quart stainless steel pot. I really would like something a little bigger. When heating milk, watch it carefully. Look away for a second and you could have a messy boil-over on your hands.

A Whisk

When adding the powdered culture to the cooled milk, you want to mix it in thoroughly to distribute evenly. A silicon-coated whisk comes in handy for this.

Yogurt Recipes

Here are links to non-dairy yogurt recipes on my site:

Coconut Milk Yogurt (by far the easiest and quickest to prepare)
Almond Milk Yogurt
Almond & Hemp Mill Yogurt (my first yogurt post and painfully long : )

For those who do dairy, recipes abound online. If you have a link to one, please leave it in the comments.

Why Yogurt Can Fail

Milk that's too hot when the culture is added, dead starter, unsanitized equipment, and inconsistent temperature during fermentation are the four most common reasons for a botched batch of yogurt. Other than that, yogurt is so easy to make and the results so rewarding (and tasty).

Happy yogurt making. I hope this post has been helpful.

xoLexie

New! Dairy-Free Ice Cream Cookbook

Yesterday was a great day! Kelly Brozyna, aka The Spunky Coconut, released a THIRD cookbook and one that will rock your summer.

If I recall, the idea for The Spunky Coconut Dairy-Free Ice Cream Cookbook came along early last summer when Kelly was quite pregnant with this little cutie.

Author Kelly Brozyna and daughter, Ginger.

"I've decided to write an ice cream cookbook!" Kelly remarked. My thought ... "how does this with-child lady do it?" Home school, develop recipes, blog, take care of her family, prepare for a baby, AND write a book?!

Fast forward almost a year and there we are sitting on a bench in Loveland, Colorado making goo-goo faces at that little baby and thumbing through a copy of that book! To say that I have been anticipating its launch is an understatement. It is a remarkable collection of recipes. I have never seen a cookbook quite like it.

About a month ago I popped in on Kelly. That day she sat me down in her kitchen and proceeded to dish up five flavors for me to try. I practically begged for more. I mean who can stop at just one scoop of creamy Rocky Road? Or Lemon Lime Frozen Yogurt reminiscent of cheesecake?

All of them were non-dairy (many coconut, cashew, coconut water and/or hemp milk-based) used alternative sweeteners (like honey, dates, stevia, coconut sugar) in place of cane sugar and were, hands down, some of the best scoops of ice cream I have ever had. Ever.

I will post a full review of Kelly's book once I receive my copy. But if the five recipes I've taste out of this book are any indication of what the other 50 are like, this book will be a hot seller!

So dust off that ice cream maker (or buy one here), order the book and get ready for a summer full of divine frozen treats.

For a little taste of what's to come, here is a recipe out of the book for Pomegranate Sorbet.

Enjoy! Trust me, you will.

 

Read more about the book over at The Spunky Coconut. All of Kelly's books may be purchased through The Spunky Coconut Bookstore at a 10% discount using the code: APYTME6C. They are also available on Amazon (but Kelly profits more if you buy direct from her store ... don't tell her I told you :).

Frozen Kale Cubes for Smoothies

One afternoon last summer I dropped in on my brother and found a load of kale piled on his kitchen counter. I had mentioned blanching as a way to preserve the harvest. I think he took that to mean that it went for kale as well, because blanch that kale he did.

Hey, That's a Great Idea

"Blanching kale?" I snickered. I had only eaten kale fresh and sauteed. But you know what? He was on to something—what a great idea. Even our nutritionist thought so. Kale—in the form of frozen cubes—at the ready for smoothie making? Brilliant.

Happily, I am now never without kale for my smoothies. Morning smoothie making is quick and easy. Into the blender go two to four kale cubes, one lemon juice cube (I use these all the time), berries, milk, chia seed, a little stevia—delish (recipe coming next week). Sometimes I throw some parsley into the mix for even more green goodness—double brilliant.

From what I have read, the loss in nutrients when steaming kale is negligible. Furthermore, steaming is said to make vegetables easier to digest and so I have to wonder if the body is actually able to absorb more of the nutrients in kale when it's made more digestible. Anyone want to pipe in here? 

A Powerhouse of Nutrition

Kale is a food superstar. Kale has THE most nutrition per calorie of any plant. This member of the cabbage family contains powerful phytochemicals known to fight cancer. It is loaded with calcium, iron, and vitamins A, C, and bone-building vitamin K. Two cups of kale contain about 4g of protein and 3g of fiber.

An Easy-to-Grow Crop

And for you gardeners, you know that kale is quite easy to grow. Here are a few tips on growing kale. It is a cooler weather crop with a growing season that varies by climate. I like the recommendation of planting 4-5 plants per household member (maybe more). My personal favorite—green curly kale.

 A pot of curly kale and parsley ready to be steamed

Frozen Kale and Parsley Cubes

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | Raw | Low (er) Oxalate | Paleo

Ingredients:

Two bunches KALE
One bunch PARSLEY (optional)
WATER to blend

Directions:

1. Wash and de-reb kale and remove stems from parsley.
2. Steam kale and parsley 3-5 minutes until limp but still bright green.
3. Plunge steamed greens into cold water.
4. Transfer to a high-powered blender and add enough water (I use about 1/2 cup) to blend to a smooth and pourable consistency.
5. Pour into ice cube trays and freeze.
6. Once frozen, transfer to airtight container and keep frozen.
7. Use within 2 months.

More Kale Recipes

For more ideas on what to do with fresh kale, check out this extensive list of 52 Ways to Eat Kale over at Daily Bites. Oh, and least once a week I have one of these. So good!

Sources:

1 Wikipedia: Kale

Motherhood and The Monastic Bell

"A mother raising children, perhaps in a more privileged way even than a professional contemplative, is forced, almost against her will, to constantly stretch her heart. For years, while raising children, her time is never her own, her own needs have to be kept in second place, and every time she turns around a hand is reaching out and demanding something. She hears the monastic bell many times during the day ..."

Continue reading Ron Roheiser's The Domestic Monestary here. And happy, happy Mother's Day to all you mammas. The role of "mother" truly is a gift.

xoLexie

Rice Dream® Bites Oh My

Cast your vote(s) for the 2012 Top 25 Foodie Moms. If you love Lexie's Kitchen, I'd appreciate your vote. Just click here, scroll down and click again. No signing up, no giving of personal information. It's that easy. xo and thanks, Lexie

Where have I been?

Obviously not perusing the ice cream novelties section of the grocery store!

Long ago I wrote off that dream—the one of my kids and I swinging into Baskin Robbins or Dairy Queen for a sweet treat. With intolerances to gluten and dairy, that Norman Rockwell experience would never be—could never be—ours. And it made me sad. I mean come on! I experienced it as a child, why couldn't they?!

Well … [yippee skippy, yippee skippy] now I/we/they can.

Feeling the heat of an unusually warm May day, and grocery shopping on an empty stomach [tsk tsk], I thought I would inspect the ice cream offering at our local Natural Grocers. I scanned the non-dairy ice cream shelf for that handy dandy “gluten-free” tag (love those!) and behold ... were my eyes a foolin' me? Could it be? A gluten-free, dairy-free ice cream novelty?

Rice Dream® Bites—Simply Divine

I snatched up a carton of these Rice Dream Bites. If you can, you have got to try them! Some compare them to Edy’s® Dibs (never had ‘em so I wouldn't know). I compare them to bite size Dairy Queen Dilly Bars—nuggets of sweet vanilla rice ice cream coated in rich, thick chocolate. They are lactose, cholesterol and gluten free, with no trans fat. I especially like that they are bite-sized so that I can ration out smaller servings instead of doling out entire bars (which Rice Dream also makes).

Rice Dream Bites debuted back in 2009—hence my “where have I been?” I've been missing out! Last year Almond Dream Bites were added to the line-up. I am sure they are just as awesomely good. Thank you, thank you, thank you Rice Dream and the Hain Celestial Group for offering the great foods you do. You’ve made it possible for my sons and I to take part in an American tradition—enjoying an ice cream novelty on a park bench sharing mutual “mmmmmm’s.”

Rice Dream® Bites Ingredients

This information was taken from the Rice Dream website. Manufacturers may change ingredients at any time. Always consult the product label.

Filling: water, organic brown rice syrup, organic rice maltodextrin, organic agave syrup, organic expeller pressed oil (sunflower and/or safflower and/or canola), natural flavors, organic tapioca starch, soy lecithin, sea salt, guar gum, carrageenan.

Coating: coconut oil, evaporated cane juice, unsweetened chocolate, soy lecithin, vanilla.

CONTAINS: SOY AND COCONUT. DUE TO SHARED EQUIPMENT, UNSWEETENED CHOCOLATE MAY CONTAIN TRACES OF MILK. Manufactured in a facility that uses peanuts and tree nuts. Good manufacturing practices are used to prevent the introduction of these or any other unlabeled allergens.