Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Cancer-Fighting Red Cabbage Slaw Salad

July 24th, 2014 · Recipes

Cancer Fighting Easy Red Cabbage Salad (Slaw)

When we got my dad’s cancer diagnosis, I just had to do something.


As I mentioned back when I wrote about how we used food to naturally fight cancer, I traveled to see my parents, stocked their freezer with meals for those long chemo-treatment days, and helped incorporate some new cancer-fighting foods into my dad’s diet.

This easy cabbage dish was one of the recipes I created using the cancer-fighting foods list I compiled for my dad. It’s a spin-off of this cabbage salad but with substitutes that seemed to hold even more power for battling the Big C. Some might call it a slaw, others a salad, but I was just happy to use the organic red (purple) cabbage I had brought, among other powerhouse super foods.

Cancer Fighting Red Cabbage Slaw Salad (22)

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Is There a Safe Sunscreen for Infants?

July 22nd, 2014 · Food for Thought, Green Living

Infant Baby Safe Sunscreen (2)

Should babies under 6 months be in the sun at all? Should all the same rules apply to sunscreening their soft baby flesh like we do older children?

When I was a mother of one child nine years ago, the summer that he was 13-17 months, he got breakfast, clothing, and (chemical) sunscreen every morning. I cringe at the thought now that I know how sunscreen works, especially when applied so early before even getting into the sun (and we had a very shady yard! Ugh!).

How times have changed.

When baby number three was born in mid-August three years ago, we purposely took him outside to "lay out" in the sunshine without clothing on for about 10-15 minutes at a time to help get his mild jaundice out. With my big kids nowadays, we value a little sun and only use sunscreen when the duration and timing of their sun exposure calls for it (over 30 minutes, between 11a-3p or so).

I wouldn’t really bother with sunscreen for an infant – but if I couldn’t keep that baby skin out of the midday sun for whatever reason, maybe a boating trip, I’d like to know what my options are, since almost all sunscreen (definitely all chemical sunscreen) states on the bottle that it’s not meant for children under six months old.

What that really means is that the ingredients haven’t been tested on babies, since doing research on babies is pretty frowned upon.

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Recipe Connection: Fabulous Fail-Proof Fruit Custard

July 18th, 2014 · Recipes

I’ve struggled with how to introduce this fantastic fruit custard dish.

At first, I thought I would wax eloquent about how wonderfully flexible this recipe is, allowing you to butcher experiment with the ingredients, sub out virtually EVERYTHING based on dietary needs or what’s left in the fridge, and still have a delicious creation.

This post is from contributing writer Bethany Wright.

Fabulous Fail-Proof Fruit Custard Recipe (Low-Sweetener) - Just Dump, Stir, Bake! :: via Kitchen Stewardship

Then I thought I would describe how EASY it is to make. How it only dirties one bowl, one measuring cup, one measuring spoon, one whisk, and one pan. How it simply requires a stir and then baking. No separating the eggs, no whipping the egg whites. Simply dump and bake.

Or, I could rave about this being the perfect blend of creamy and fruity — yet can involve very minimally added sweetener.

How it’s power-packed with protein and can be served for dessert – or breakfast.

How you can make it completely sweetener-free by substituting a mashed banana for the sugar/honey.

THEN I thought about telling you how this recipe is a money saver for using up over-ripe fruit or those little tidbits of frozen/freezer-burned fruit you have stashed in your ice box.

Nah. Instead I’ll just say this is the best dessert-that-you-can-eat-for-breakfast that we have EVER had. It makes a regular appearance on our family table. Company always raves about it, particularly our blueberry-mango custard. So instead, I leave you with a picture to tempt your taste buds.

Fabulous Fail-Proof Fruit Custard Recipe (Low-Sweetener) - Just Dump, Stir, Bake! :: via Kitchen Stewardship

Warning: I recommend doubling this recipe. It goes fast… and you can eat it for breakfast, remember?

Fabulous Fail-Proof Fruit Custard Recipe
5.0 from 1 reviews
Recipe type: dessert
Author: Bethany Wright
Prep time: 5 mins
Cook time: 35-45 mins
Total time: 40-50 mins
Yield: 6 servings
It’s as easy as dump, stir and bake for this flawless fruit custard!

Note: Ingredients often use affiliate links to Tropical Traditions, Amazon and Vitacost, but obviously you should shop for the best price and try to keep your dollars local when you can.

  • 1/2 c. butter (1 stick), melted OR ghee OR coconut oil Update: Some readers responded in the comments that they found the custard a little too buttery/oily for their preference. Sometimes the butter may pool on the top of the custard. You can easily reduce the oil by half and still maintain the integrity of the recipe.
  • 1/2 c. honey OR sucanat OR maple syrup OR 2 mashed bananas
  • (New to Vitacost? Get $10 off your first order through my link.)

  • 1/2 c. milk OR cream OR kefir OR yogurt OR coconut milk
  • 4 eggs (one or two more won’t hurt if you need to use some up!)
  • 1 Tbs. vanilla
  • 1/4 tsp. salt
  • ~2 c. fruit, frozen or fresh; enough to make an even layer in an 8×8 pan. Examples: blueberries, mango, cherries, peaches, raspberries, diced apple, blackberries, raisins, strawberries…
  1. Place butter in an 8×8 pan. Place pan in the oven while it pre-heats to 350°F. Remove pan once butter is melted, and set aside.
  2. In a bowl, whisk together honey, milk, eggs, vanilla, salt, and melted butter. (Note: while you can mix these ingredients in the actual 8×8 pan, if your pan is hot it may cook the eggs into scrambled bits. Ask me how I know! ;) But by all means, feel free to try.)
  3. Dump your choice of fruit evenly in the pan. Pour the batter on top.
  4. Bake 350°F for 35-45 minutes until custard is set (set on the edges, but slightly jiggly in the middle, like baking a pumpkin pie). Remove and let rest for a few minutes. As it cools, it will firm up. Enjoy warm or chilled.
  5. Note: Sometimes the custard will “weep” after cooling. If you don’t like the look, add 1/2 cup of flour/almond flour next time.
  6. Note:You may reduce the sweetener according to your preference. Sometimes I’ll mash one banana and only add 1 TB honey, for flavor. Or I’ll do 1/4 cup honey and toss in a little extra fruit.

What fruit combinations are you going to try with your Fabulous Fail-Proof Fruit Custard?

Bethany - Guest PostBethany lives in Ohio with her wonderful husband, delightful 5-year-old daughter, and adorable 2-year-old son. When she’s not busy making a disaster in the kitchen, she enjoys taking all-day cycling excursions with her family and reading books. She comes from a long line of cooks, including ancestors who were chefs to German royalty. Despite her chops in the kitchen, she is completely unskilled at vegetable gardening. (Her consolation is knowing that in a zombie apocalypse, her role would be the town baker and not farmer.) A long-time KS reader, Bethany is thankful for Kitchen Stewardship’s baby-steps and Monday Missions that have completely transformed her family’s life.

I’d love to see more of you! Sign up for a free email subscription or grab my reader feed. You can also follow me on Twitter, get KS for Kindle, or see my Facebook Fan Page.

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Disclosure: There are affiliate links in this post to Amazon, Tropical Traditions and Vitacost from which I will earn some commission if you make a purchase. See my full disclosure statement here.

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Homemade Non-Toxic Ant Poison {VIDEO}

July 16th, 2014 · Cleaning, Green Living, Videos

Even though I think of myself as a food blog, one of the most popular posts around here, especially in the summer, is about ants.

More specifically, how to kill ants. Naturally, of course. Winking smile I don’t have a lot of experience with fire ants or carpenter ants or big freaky looking ants (except for the one-inch long beast that waltzed across my floor one night, leaving me just hoping that whatever species it was didn’t fall into the "social insect" category).

Nope, my ants – and I have plenty of experience with them – are the little "sugar ants" that invade one’s kitchen, first one at a time so you don’t even give them a second thought, then in droves.

How to Make Non-Toxic Homemade Ant Poison

The other post has a plethora of methods – a homemade insecticidal spray that kills on contact for hand-to-hand combat, dozens of household items you can use to make lines the ants cannot cross (and whether they work or are laughable), and a homemade Terro-style ant poison, which is definitely my go-to and most effective method.

I’m so grateful for the knowledge of this quick and easy, non-toxic, frugal ant trap, and I thought I’d make a video to demonstrate, truly, how fast you can put it together.

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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