Archive for June, 2010

I am saying goodbye to MMMunchonthis for the summer.

June 14, 2010

I’d love to say that it is for some well-deserved R and R, but the truth is it’s do-or-die time. If I don’t buckle down and concentrate, the mmmuch anticipated, soon to be top-selling baby food book bible, MMMunch’s Baby Food 101, will not be completed by summer’s end. But, don’t get too upset. You can go to and sign up for our informative, fun newsletter delivered to you weekly. Just think of them as your mini-MMMunchonthis fix.

See you soon. Have a great summer!


Friday is BYOB (Bring Your Own Belly)

June 10, 2010

You know what they say, “There ain’t no party like an Ooh-I-just-felt-him-kick-and-oh-by-the-way-where’d-you-get-that-nursing-bra party.” This Friday night come get crazy with us at the Pregnant New Yorker’s Alternative Health Expo. This Mardis Gras for soon-to-be mommies runs from 6-9  at Kinespirit (40 East 23rd Street) and yes, we’ll be there with our delish mmmunchkin-in-the-oven muffins. Classes and discussions will include Introduction to Gyrokineses, Nutritional Tips by yours truly, Feng Shui for the Nursery and Breast Feeding 101.  There will be demos, classes, mini consultations and a lot of free stuff.  Can’t wait to see you there!

It’s Meatless Monday! And I’ve got a salad for you.

June 7, 2010

The last thing I want when it’s hot outside is a heavy, cooked meal. Here is a light recipe for avocado salad that I have to admit has become an obsession in our house. And the best part is it only takes 5 minutes to make. Really.

And yes, I know, some of you avoid avocados because of their fat content. But the truth is avocados have monosaturated fat (the good kind), which helps to lower cholesterol. They also provide nearly 20 essential nutrients, including fiber, potassium, vitamin E, B vitamins and folic acid and blah, blah, blah. Look, they taste delish and they’re good for you. Enough already. Try the salad.

1 medium avocado, diced

¾ cup corn(you can use frozen)

1 tomato diced

1 tablespoon chopped fresh cilantro

2 teaspoons lime juice

salt and pepper to taste

optional add ins:

red pepper/yellow peppers diced

red onions

Toss all together and enjoy plain, over salad, as a dip or a topping over your favorite dish.

Dessert in the Raw

June 4, 2010

I was perusing the pages of The Raw Food Detox Diet by Natalia Rose (yes, again), when I came across a recipe for raw chocolate pudding.  I don’t know about you, but I love chocolate. Pudding, not so much. And when I saw the ingredients, reeeeally not so much – Avocado, dates, cocoa powder. Um, yeah. No thanks.

But, then I tasted it.

I am officially a pudding convert. Well, a good-for-you-pudding convert.  It sounds crazy, but it’s delish. (I turned my back for a sec and my husband ate the whole thing).  And it takes less than 5 minutes!

Raw Chocolate Pudding

(makes around 2 cups but honestly you’ll want to eat the whole thing)

Meat of 2 coconuts or ½ an avocado (I used an avocado)

6 dates

4 tablespoons pure cocoa powder

Blend in a food processor and enjoy!!!!

And we’re worried about feeding our kids organic?

June 3, 2010

You have to feel good about your parenting after watching this.

It’s Meatless Monday (alright, yesterday)! And I heart ‘shrooms

June 1, 2010

I don’t mean to get all retro ‘90’s on you, but I am really digging Portobello mushrooms lately. To avoid showing my age, I sometimes refer them as crimini mushrooms (that’s what they’re called before they grow up into giant portobellos) or by the English translation of their name – Big hat mushrooms.

Anyhoo, Portobello mushrooms have lots of potassium, niacin and selenium, they are guilt-free eating, and most importantly they can be delish.

As I was perusing one of my favorite Raw Food Detox book (sexy, I know), I found this super easy recipe for Marinated Portobello Mushrooms that is so tasty it made its way into my rotation right away.

Marinated Portobello Mushrooms

Makes about 2 ½ cups

3 portobello mushrooms, stems removed and chopped into cubes

¼ cup balsamic vinegar

3 tablespoons olive oil

3 tablespoons pure maple syrup

Celtic sea salt and freshly ground pepper to taste

Mix all ingredients together and allow them to marinate for as few as 2 hours or as long as 2 days.