Sprouted Kitchen . Bowl & Spoon Launch party

What I do is not a typical job. I don't exactly have an official title, my paychecks are random and my schedule is both amazingly flexible and annoyingly inconsistent. I have loved this program before, but find it a bit more complicated with a mini person around. It's not just the time management aspect. I have Hugh around who is an expectional father and so supportive that I am able to take the time I need to get my own work done, but it has made my identity as a mother confusing. Perhaps for only me, but our sense of self can be so key - so pivotal and nocuous if left unencouraged. Who I am as a worker versus who I am as a mother has been tough for me to fuse as I feel like society tells me you can only excel at one or the other. In short, only because I still don't think I am on the other side of understanding where I am in all this, I needed this book to come out. I needed all the recipe deliberation, days at the library to concentrate, emails to testers, and fights with Hugh over final photos to be held in my hands, to show other people, to see my work. I am proud that this is my job and that some days I allow my son to tear through all the kitchen cabinets to entertain himself so I am able to do it. This work is something to celebrate.

I wanted to share a few photos from the launch party we hosted for the cookbook last week. It was family and friends and a good handful of local SK readers. I had about four times as much food as I needed and I was so stressy my legs were shaking the whole time BUT I am so glad we did it. I had dear friends help me set up and sell books, my sister and her best friend bartend and my mom help me make it pretty. The Ecology Center is a really special place, they are doing great things, inspiring really, and being in that space felt just right.

"...When you realize that the story of your life could be told a thousand different ways, that you could tell it over and over as a tragedy, but you choose to call it an epic, that's when you learn what celebration is. When you see that what's in front of you is so far outside of what you dreamed, but you have the belief, the boldness, the courage to call it beautiful instead of calling it wrong...THAT is celebration."

- Shauna Niequist, Cold Tangerines

This party was possible because of a few very generous sponsors. Our local Laguna Niguel Whole Foods supplied me with the groceries so I could prepare a few recipes from the book, we served Seven Daughters Wines , House Beer and a sessions beer from New Belgium. I had bowls full of Justin's Dark Chocolate PB Cups that went just as quickly as you'd think they would while a few handfuls may have gone home with us. THANK YOU for making it possible to do this!

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Personal

BOWL + SPOON

Sara Forte · March 11, 2015

This post is dense. So many links but all for good reason. Before we scroll down for a hearty dose of self promotion, I need to say thank you. Because you read this blog, or because you come to look at the pretty pictures, we have been given the opportunity to create cookbooks. Two of them! I appreciate that I have this space and that you visit it and perhaps own our first cookbook and even use it. That is so incredibly strange and flattering for me. Our second cookbook, Sprouted Kitchen: Bowl + Spoon, will be available March 31st and I would be so excited if you would preorder it on Amazon, B&N, IndieBound, Google Books, or iBooks. I'm anxious that it will finally be "out there" but ready for all that comes with that chapter as well. I started the manuscript well before I was even pregnant so it seems this has been a part of me, our life, for some time now. Much like a band who puts out a second record, it is tough to create something when there is an expectation. In design and style Bowl+Spoon mimics the first book and this blog, but like I mentioned a few posts back, there is something that feels more casual, more everyday, about this one. I like that. It feels so true to what is happening at our table.

Included here is a promo video shot by our talented friend Phillip Lopez. It's a peek into our home combined with a decent amount of unscripted (clearly) babbling on my own part. Also, Ten Speed Press created a little excerpt so I could share a few of the recipes in the book with you. It makes it all feel so real! Lastly, I'm including a few dates we have events set up. If you live in these areas, please please come! If anything, it'll be worth the trip to see how excessively I talk with my hands when I'm nervous. Kind of like a mime show. These events will be updated on our BOOK tab as new things come up. We are trying to rally something together on the east coast and perhaps a local pop-up dinner but stay tuned. I'll mention things on social media as well if you're into that sort of thing. Really truly I hope to meet some of you.

.EVENT DATES.

Thursday April 2nd 4:30-6:30pm

The Ecology Center, San Juan Capistrano CA

Launch party! Books available for purchase. I am partnering with New Belgium Brewery, Seven Daughters Wine, and our local Whole Foods to celebrate with a few bites and a beverage. If you live nearby, come say hi, give hugs and buy a book. It's an awesome space doing great things.

Monday April 13th 6:30-8pm

Book Larder, Seattle WA

Ashley Rodriguez of Not Without Salt and I will have a little chat about the book and talk bowls, inspiration, work and such. Would love for you to join. This event is $5 or free with purchase of a cookbook. There will be snacks!

Tuesday April 14th 6:00pm

Omnivore Books, San Francisco, CA

Book signing.

Thursday June 4th Time TBD

Laguna Beach Books, Laguna Beach, CA

Book signing.

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Feeding Babies, Personal

FEEDING BABIES. PART 1

Sara Forte · January 16, 2015

My sweet boy! I love this first photo because if you peek beneath the table, that is Curran mid leg flail. When he gets in his little eating seat he starts swinging his legs around like he's getting ready for take off. The kid is quite the enthusiastic eater and it may be one of my favorite qualities about him. In his limited communication skills, when he is not kicking his legs, he is squawking at me to feed him quicker and not dare leave my post as spoon manager.

I know this post will only appeal to a fraction of you, but when I started making baby food I figured it'd be no big deal. I cook, I can mash up food. But turns out it does take a second thought. It's not necessarily rocket science, but I figure the more I expose him to now, before he realizes he has a choice, the better. I'm not a master by any means, but thought I would share a few notes that have worked for us in case they may be helpful for anyone else. Curran is almost 8 months old and pretty close to eating the same things we're eating (generally speaking) but here are a few things I've learned so far:

- I've mostly been using my immersion blender to get things smooth. I know there is special equipment to make baby food but I think that's a gimmick. Outside of baby food, I use my immersion blender for soups all the time and think it's a great tool to have.

- To not make myself crazy and feel like a short order cook, I try to have one bulk baby food session that gets us through most of the week, maybe takes me an hour if I have the groceries. A little squeeze of lemon juice preserves them for a week no problem. I prepare a decent size container for the fridge and freeze another small bag full for back up. Then sometimes when I make meals for Hugh and I, Curran has some of whatever we're having to try new things. For example, I made us a minestrone soup a few nights ago and just whizzed some with the immersion blender for him. It sounds obvious, but babies can get bored of foods too, so giving them some of yours changes things up AND it starts the habit of everyone eating the same thing.

- I can get Curran to eat most things but if I've made him something he's not thrilled about, I just hide it in with something he does like so I don't waste it. He will eat anything with a sweet potato or banana so I make the super green mash below and while he doesn't love it plain, mixed into a little potato or banana, I can get tons of greens into him.

- On the go. I was gifted these and they work great. Hold a decent amount and don't leak. Bananas have also saved me in a pinch and you don't even need a container. I just slice it in half and dig out of the banana itself like it's own little bowl. Because I mentioned he is a yeller when he's hungry, I also keep the Happy Baby snacks (the happy creamies and puffs) in my bag. It also helps him pick things up. And speaking of feeding himself, halved blueberries, ripe pears, bananas and avocados have gone over well. Roll them in flaxmeal, oat flour or crushed rice cereal to keep them from getting too slimy to grab or just expect a mess and be ok with it.

The recipes below are general amounts. A mash can be pretty forgiving but it's always easier to add water than take it away. If you've made it too thin, a little mashed sweet potato can help thicken things back up.

CARROT LENTIL MASHIES // Makes about 2 cups

I've used turmeric in here but it stains both his fair skin and clothes so use at your own discretion.

1/2 cup water
4 large carrots
1 clove garlic
1/2 cup cooked lentils
1/2 tsp. everyday seasoning
2 Tbsp. fresh oregano, cilantro or parsley
pinch of salt and pepper
1 Tbsp. coconut oil

Boil the carrots and garlic clove in the water until soft, about 8 minutes. Add the lentils, seasoning, herbs and salt and pepper. Use the immersion blender to puree chunky or smooth as you need. Stir in the coconut oil while it is still warm.

BERRY OATS // Makes 2 cups

I can leave this chunky for Curran's age. If your baby is younger, blend it with an immersion blender after you add the coconut milk. I also add flax meal but know that can sometimes be an allergen so add when appropriate. I also eat this in the morning on occasion so doubling it has never gone to waste.

2 cups water
3/4 cup old fashioned oats
3/4 cup coconut milk
1 cup fresh or frozen berries, slightly mashed
pinch of salt and cinnamon

Bring the water to a boil and add the oats. Cook until softened and most water is absorbed, about 15 minutes. Stir in the coconut milk and berries and cook another 5 minutes until slightly thickened. Stir in the salt and cinnamon.

SUPER GREEN MASHIES // Makes 2 cups

You want to steam everything until just soft enough to blend but not to the point it gets brown and mushy. Just keep an eye. A squeeze of lemon helps it stay fresh. Double this recipe if you want a bag full for the freezer. Curran doesn't love this plain, but I sort of use it as a concentrate of goodness to mix into other things. I put a spoonful or two with some mashed avocado and he eats it no problem, or I'll just mix it into any other food he's eating. More greens the better!

1 cup water
1/3 lb. green beans
1 cup broccoli florets
1/2 a pear, roughly chopped
2 cups packed spinach
2 cups roughly chopped kale

Bring the water to a gentle boil. Add the green beans and broccoli and boil for 2 minutes. Add the pear, spinach, kale, cover and steam another 2 minutes until wilted. Add a squeeze of lemon and blender everything until chunky/smooth.

SQUASHY QUINOA // Makes 2 cups

I roast whole acorn, butternut or kabocha squash and mash half for him and I eat the other half for lunch. To roast, preheat to 400', halve the squash, scoop out the seeds, rub the flesh with oil and a pinch of salt and pepper and roast for about 25-35 minutes depending on the squash. Whatever it takes until very soft.

Goat dairy is much easier for them to digest than cows milk. They sell it at Trader Joes, Whole Foods and health food stores.

1 half a roasted acorn squash
1 cup cooked quinoa
3/4 cup goat yogurt
1/4 tsp. cinnamon
grate of fresh nutmeg
pinch of salt and pepper

Scoop out the squash flesh and mash it with a fork. Stir in the quinoa, yogurt, cinnamon, nutmeg, salt and pepper. Stir to blend. Thin it with a little water if the mash is looking super thick.