Tuesday, June 10, 2014

How to get kids to eat healthy food?


Healthy food can be good. This little boy is
eating grain free and sugar free plantain pancakes.
People often ask me how they could get their kids to eat. Or even better, how could they get them to eat healthy foods instead of only the bread, cheese, crackers and treats they crave. I have been asked to write a blog post about this multiple times but it feels hard. I am no expert in this. How could I tell you what the right answer is? See, I have a selective (or so called "picky", don't like the word) eater in the household too. Sometimes two. But it is getting better. The pickiest eater's favorites now are liver sausage, sushi, mushrooms and fish. He eats vegetables. The other day he said, surprised, as he tasted some fried zucchini: "Mom, this is good!" How did we get here?


I have come to learn that one of my selective eater's reasons for being so selective was due to food sensitivities (yes, food sensitivities can cause kids to be so called picky eaters but that is another post). The other aspect was his parents (my husband and I). We gave him what he wanted to eat. When my selective eater was very young he used to eat only cheese, bread, Annie's bunny crackers and pasta with tomato sauce (and mommy's milk). We gave him those foods as we thought he would otherwise starve and we were scared to say no to him.

Nowadays the selective eater, who is seven years old, eats a rather healthy variety of foods including all kinds of sea food (shrimp, fish, octopus), mushrooms, meats, fruits and berries, liver sausage (we buy the US Wellness Meats one), liver casserole, some selected vegetables like broccoli, carrots, cucumbers and zucchini, cabbage casserole, spinach pancakes, green smoothies, sushi etc. How did we get here?

You drive the bus - but be a gentle bus driver, never force anyone to eat

My advice is - and it sounds simple but don't be fooled - that YOU drive the bus. You (by "you" I mean the parents together, not just one parent, it is easier if there is consensus) decide what kind of foods you want your family to eat (think about it, write it even down and talk about it with the kids - why eating healthy is good and so on, you get the idea). Then serve those foods. Serve them at meal times, sit down together as a family.

Our brunchy breakfast today. I served everyone the same food.
Don't force

Don't force anyone to eat anything but serve only healthy foods, only the foods you have decided are the ones your family should eat. Don't offer a side of crackers or bread in case they won't like the main dish. You could have bowls of carrot sticks, fermented foods, salads and other healthy foods available at the table they can snack on too if you are very concerned that they don't have a choice. Or even better, serve those as appetizers. Then they can fill their stomachs with healthy foods if they don't like the main dish. Or you don't have to serve a casserole where all things are mixed together. You can have different kinds of veggies, meats etc. separately to choose from. But if you know that from a plate like this they will only eat the rice/pasta/other grain or starch filler side and leave all the rest, try leaving that out.

So what if they don't like the main dish? That is ok. Don't get mad, don't make them feel guilty, don't associate bad feelings to the meal time or food. You can in a friendly manner say it is ok, this is our dinner for today and if you are not hungry now, we can save this for later. Put the plate aside and if they ask later for food, you can bring it out again.

If they really really don't like that food, say, they gag when they try to eat it, I never force it. In this case I might offer another healthy choice (other vegetables or meats if I have something available). But if they won't even try the food, I won't offer anything else. I don't think they are necessarily then hungry enough. And this is a shady area because it can happen that you always then have to offer the other alternative food... So I save this strategy only for those occasions I can see clearly that the child clearly just does not like the flavor of the food (spicy or very strong) at all. I don't force myself to eat foods that make me gag or don't like them at all. It can be a sign that you shouldn't eat that food. Maybe you are allergic to it. Although it can happen that you crave the foods you are most allergic to.

Serve the whole family same foods and have the whole family participate in the cooking

Don't make the kids separate meals (or the husband, for heaven's sake, I have heard of this happening too!). This was our biggest mistake in the beginning of our parenting journey. We cooked him separate meals if we ate something we thought wouldn't be "kid's food", too spicy or just unusual ingredients. They need to be exposed to all those foods and see you eat the same food they are being served. You can make less spicy food for a while if you don't want to feed your little one chili. They can eat all veggies, meats, fruits etc. if they are not allergic to them.

With our second child, we offered him same food we ate from the start. I maybe modified our foods so that I felt they were foods I could offer a one year old (we didn't start solids until he was one, he nibbled on some carrots ticks etc. before but he was mostly just breastfed until then - and still is on top of the other foods he eats). He also was gluten and dairy free (and without a few other allergens) from the start as I feel he reacted to those through breast milk - assuming food sensitivities play a role. He eats almost anything. He eats sauerkraut for breakfast. He eats olives, smoked salmon, vegetable soups. He does not like pureed food as we have never given him any but why would he have to eat his foods pureed anyway? I don't even personally like pureed foods except my creamy cauliflower soup, that I have named Happiness.

We started the second child's food journey (in addition to breast milk) with finger foods - he just ate same things we ate but with his fingers - so he has always been able to feed himself too. He doesn't object using a fork and spoon like my firstborn who we fed with a spoon who knows how long. Live and learn.

Have only healthy foods available - have a certain day or two as treat days

Create healthy hunger by avoiding snacks and processed foods. If you need to have snacks, snack only on healthy real foods. And have a special dedicated day or two for treats. You can always refer to those days when they ask for a treat.

I am originally from Finland and I have never been big on as many processed foods as I see kids eat here in the US. By processed foods I mean foods like crackers and cereal that are low in nutrition but have a lot of additives or sugar or empty carbs. I am just not used to them as I didn't have as many available growing up so I had to settle to rutabaga sticks for snacks. No factory made crackers anywhere in sight.  We ate cookies and crackers in parties and on Saturdays my mom made sweet buns we ate after sauna with a glass of milk.

We did eat sometimes crispy bread or bread for snack that was made of whole rye sour dough. With butter. And cheese if you were lucky. I remember that my favorite foods were fried fish or chantarelle mushrooms fried in butter (I picked them from the forest myself and threw them in my mom's hot frying pan with the dirt and pine needles and everything). Or sardines straight from a can (they have the bones in them still so they are full of calcium which I couldn't have cared less of course then!).

The system was that I had mostly healthy foods available. I ate when I was hungry. And on Fridays I had "candy day" when I could buy some candy to eat. I offered a lot of it to others. Like my dad who never refused my Friday candy offerings. On Saturdays I sometimes got a soda after sauna. It was huge deal, we have photos of those occasions when I am drinking my 12 oz soda with a straw from a glass bottle. I didn't have cavities by the way (until teenage when I started eating more sweets and processed foods).

In our family we have a treat day on Wednesdays when we go to farmers market. The treat for my kids is a musubi (seaweed, rice, broiled salmon and sesame seeds) and organic strawberries. They look forward to this all week. On Friday we have a treat day. The treat can be homemade ice cream, paleo ice cream sandwiches or the kids might even get an organic lollipop or small fruit snack bag from Wholefoods (I think they are not fruit snacks but candy!), a piece of chocolate or something like that. Occasionally we have treats on other days too out on a whim. Healthy desserts and treats if we have guests for dinner and so on. It is good not to be too strict, life is supposed to be fun. But I like to have dedicated treat days for one reason: When they beg for treats, I can say: It is not our treat day, just wait until Wednesday or Friday. Or we will make ice cream on Saturday since we will have guests.

Our job is to offer healthy meals. They will eat if they are hungry. 

They are not going to starve themselves and they will be ok if the skip a meal (or even two!) so just relax!

Kids are more likely to eat and try new foods when they are hungry. Don't offer too many snacks. They kill the appetite for the real food at dinner. If you offer snacks, offer healthy foods, vegetables, fruit and healthy proteins, not empty unhealthy calories like sugars and gold fish crackers. If they spoil their appetite with steamed broccoli, carrots, cucumbers or rutabaga... oh well. The other day my kids snacked on fried mushrooms (intended side for dinner) straight from the frying pan and some berries.

If my kids are so hungry they can't wait me to finish the dinner (like really can't wait), I might offer them foods I am cooking with  like cucumbers or carrots I am chopping to the salad, olives, or pieces of meat. Better yet, have them chop the vegetables for you and they can sneak pieces in their mouths! Make it fun. Tell them mock sternly they can chop the vegetables but not eat any of them and they will for sure try to sneak some to eat if you keep playing the game and pretend to get really mad if they "steal" from the salad. (Read the book Playful Parenting for great parenting ideas!)

My first born has had hard time trying new foods, with consistencies of foods, with strong tastes and he would have liked to eat just cheese and bread. It turned out, he was allergic, or became allergic, to all those foods he craved (we did some iGg testing in online labs by collecting stool samples or a finger prick blood test at home, check out the links on my website). He has started trying more foods the more I have been able to track down foods that trigger his body and have removed them from his diet. The biggest shift I saw after putting him on 80-90% paleo diet by removing the last processed foods (I count as processed foods all foods with long ingredient lists): the gluten free pink Trader Joe's bread, store bought coconut milk ice creams and most grains. After that he has tried many new foods. The change is amazing. (This is again another blog post but check out my website for good books and links where to test food sensitivities to get started if you are interested in this route (scroll down to the part "food sensitivities"). Sarah Ballantyne's Paleo Approach (affiliate link) is a good read too about how to do an elimination diet to figure out food sensitivities whether you have an autoimmune disease or not.

Other great posts about this on other blogs:
How do I get my kids to eat (Health Home Happy)

Thursday, May 15, 2014

Review: Reintroducing Foods On The Paleo Autoimmune Protocol

When I heard about Eileen Laird's eBook Reintroducing Foods On The Paleo Autoimmune Protocol, A Step-By-Step Guide With Recipes my first thought was that I would have really needed this book a couple of months ago. Then I read it and I know now for sure I would have needed it.

See, I started the autoimmune paleo diet without finishing my research, like I do with most things. I studied very carefully everything I could eat and what I couldn't eat but I didn't give much thought to the life after the original elimination period. It seemed very far in the future and I thought I will just wing it. It took me a long time to combine all the info from different sources (Eileen Laird's website Phoenix Helix was one of them!) to get started with the diet and I guess I was too overwhelmed by all of it. Also, all this information wasn't then to be found in one place. This eBook is great because it will also summarize the foods you eliminate and then go to the most important part - reintroduction.

The elimination period is important because it will kind of reset your body and by then introducing things one by one back you can see what triggers your body. So rushing things will work against the whole purpose you went on the diet.

This guide makes you understand that reintroducing is good to be done slowly, one by one, and in a certain order. I had no idea about this order thing so I introduced back wine first (not good according to this manual) and white rice so I could eat sushi. Oh well. But my body was actually fine with those and I haven't really introduced back much else as I haven't felt I am ready. Or even the need to, I like this diet and I am scared to start introducing too many things back. Oh, I did try a sip of coffee the first thing after the 30 day elimination period when my husband came back from his coffee roasting class. It didn't go well at all so I gave up coffee. Oh, and I have snatched a few pieces of chocolate from the kids too... Oops. But the point is that it is good to introduce foods that are least likely to trigger a reaction first and tricky foods last and give enough time in between. I introduced chocolate, coffee, rice and wine all in the same time I think... I did the mistake #1 Eileen Laird lists on page 13. I rushed. I was impatient. Don't do as I did and get this guide to do things properly. Read it before you start the diet so you are prepared. On the 30 day elimination diet you are busy learning to cook AIP foods.

This reintroduction guide will tell you exactly how to do the reintroductions. I know now. Thanks Eileen! I think I will after the summer vacation take a step back and go again on the strictest version of the diet for a few weeks, no occassional white rice or wine, and start over with all my new knowledge.

The book has also delicious looking recipes for when you are ready to introduce foods back so it makes it pretty easy. They made me miss night shades so much! I haven't eaten peppers or tomatoes in years.

The best part of the book maybe was after all that it is so supportive. Reading Eileen's story and her encouraging comments throughout the book made me feel like I am on the right path. The support of the AIP community has been huge help. I do feel good with my modified diet too but I would like the information my body would tell me if I actually took time to do this properly, now I have the tools. Thanks for providing us all this information, in the book and also on your website, Phoenix Helix, Eileen!

If you want to buy this book, you can do so from here.

Wednesday, April 30, 2014

New real food blog with paleo foods with a Finnish twist!


May I present my new blog, Rootlicious!

I am slowly, slowly, getting my new website ready! It is still a work in progress but I thought I would publish it now. Feel free to give me feedback and you can in this way affect how it turns out.

I have been thinking about food a lot after our food sensitivity journey and going back to old recipes from childhood. I have been cooking foods from a hundred year old Finnish cook book and many of them work very well for our current diet with just slight modifications!

I will publish on Rootlicious traditional real food recipes - with inspiration from my own roots from Finland - that are all gluten free and dairy free. I will label also the ones that are autoimmune paleo compatible (most of them probably), paleo (most of them) etc.

I will still update Kaiku Lifestyle as well, but the Finland inspired recipes will be only on Rootlicious and other recipes and lifestyle posts on Kaiku.

My two first blog posts are a creamy salmon soup and fish stock (copied from Kaiku Lifestyle!) and Easter Pasha Dessert that works well for a general Spring dessert! Happy spring!


Tuesday, April 29, 2014

Paleo/Vegan Ice Cream Sandwiches

It was 95 degrees in Los Angeles today. The three year old learned to swim and we made ice cream sandwiches. A good day all in all.


Chocolate Cookies 
paleo, gluten free, vegan, nut free, refined sugar free
Makes 8 big cookies

1/2 cup coconut flour (I most often buy this one)
1 tsp baking soda
1/4 cup cocoa powder 
1/4 cup arrowroot starch
1/3 cup maple syrup powder
pinch of salt (I like pink Himalayan salt)
pinch of ground vanilla bean
2 tbsp unsweetened apple sauce
1/2 cup + 2 tbsp coconut milk 
1/4 cup coconut oil, melted  (I might consider adding a little bit more next time, the cookies were slightly dry on their own but just fine with the ice cream)

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Mix all the ingredients together - first the dry ones and then add the liquids.
3. Form balls from the dough and flatten them on a cookie sheet using the palm of your hand. The size won't change a lot so make them the size you want the cookies to be.

Vanilla Ice Cream
paleo, vegan, refined sugar free

2 cups full fat additive free coconut milk (I use this one for best results)
1/3 cup maple syrup
pinch of salt
1/4 tsp ground vanilla bean (I use this one)

Mix all ingredients together and follow ice cream maker's instructions.

To make the ice cream sandwiches:

Let the cookies cool down completely first before you even make the ice cream because it takes longer, I know now from experience. It takes also longer than the kids can wait so use freezer to cool the cookies quicker if you need to. Take a cookie and press a scoop of ice cream on it and press another cookie on top. Enjoy!


This post contains affiliate links. I recommend only products I like myself. Using the links to purchase them supports my blogging activities. Thanks you!

Wednesday, April 23, 2014

New Fermenting Support Group on Facebook

Hi everyone!
I just wanted to let you know that I started a fermenting support group on Facebook. Anyone interested in fermenting any food or drinks is welcome to join!
Follow the link to Kaiku Culture!
Cheers!
Sirpa

Tuesday, April 22, 2014

Barbeque Sauce


I wanted to make country style pork ribs in the oven and googled for recipes. Many recipes required barbeque sauce. I googled next for barbeque sauce recipes and based on my findings I developed this paleo and autoimmune paleo friendly recipe.



Tomato Free Barbeque Sauce
paleo, AIP, night shade free, gluten free, dairy free, refined sugar free, corn free, soy free, egg free

1 cup pureed pumpkin (apple sauce could work too)
3 tbsp apple cider vinegar
1 tbsp balsamic vinegar
1 tbsp coconut oil
1 tbsp molasses
1/3 cup maple syrup
3 cloves of garlic, crushed
1 tsp salt
1 tbsp coconut aminos
1 tsp fresh ginger, grated

1. In a saucepan, sautee slightly the garlic and ginger in coconut oil. Be careful not to burn them.
2. Add all other ingredients. Bring to a boil.
3. Simmer on low for 15 minutes, stirring occasionally.
4. Use on your favorite barbeque meats and veggies. Pour the rest into a glass jar and refrigerate.

Friday, April 18, 2014

Paleo Camping Food



Last weekend we went to Joshua Tree with some friend families to camp and do some rock climbing. I had never been camping yet completely grain free so I had to do some planning and preparing ahead but it was surprisingly easy to come up with a grain free camping menu.

Most of it was AIP friendly too apart from some gluten free sausages that might have had night shade spices and kids had some s'mores with gluten free graham crackers at the campfire. Here are some ideas for your future camping trips!

Check out also my post about traveling while on a special diet. The travel food ideas apply to camping too.

Equipment needed for the camp kitchen (on top of a tent, sleeping bags, pads, warm clothes and other camping gear you need):

a camp stove and fuel
lighter or matches
a frying pan and spatula
cutting board
knife
can opener *swiss army knife works for many of your needs
plates, cups, forks, knives and spoons
paper towels are the thing I always miss when I don't have them
hand disinfectant is handy to use after handling the raw sausage 
flash light, lantern or headlight if you plan on cooking in the dark
Dr. Bronner's liquid soap is handy for dishwashing and hand washing
a brush or sponge for washing dishes
coal if you use a grill
firewood if you want to cook on fire

Breakfasts:

Pancakes
I made ahead of time some plantain pancake batter at home and stored it in ziploc bags to use at the campground.

Breakfast Sausage and fried zucchini
I made a breakfast sausage mix before hand at home and stored it in ziploc bags to use at the campground. I have modified a breakfast sausage recipe from Nom Nom Paleo for this.

2 lb ground pork (at least 20% fat)
1 tbsp maple syrup
1 tbsp salt
fresh herbs to taste (cut them with scissors in small pieces) - I used rosemary, thyme, sage and sweet marjoram
1. Mix everything together. Store in a container or a zip loc bag until you are ready to use them. 
2. Form little patties or sausages and fry in coconut oil or lard.
3. Cut zucchinis in slices and fry in the leftover fat from the patties (or bacon).

Sides: 
Sauerkraut or other fermented vegetables, sliced avocados, fresh fruit, fresh veggies like cucumbers and carrots

Lunches (all of these work as snacks too):

Persian cucumbers
Baby carrots
Homemade fermented pickles or other veggies
Canned tuna or salmon (check ingredients)
Smoked salmon (check ingredients)
Avocados
Olives
Salads and coleslaws prepared ahead of time at home and packed in containers or ziploc bags. See a ziploc coleslaw recipe here.

Dinners

Tuna salad
Lettuce (ready cut in a bag is nice and saves trouble!)
Cucumbers, chopped
Olives
Canned tuna (or salmon)

Dressing prepared ahead of time at home and brought to camp in a leak proof jar:
1 part balsamic vinegar / coconut vinegar / apple cider vinegar
4 parts olive oil
1 tsp honey
Salt and pepper to taste

Shake to mix and serve with the salad.
Hobo Aluminum Foil Dinner
This you can prepare already at home to save trouble and time at the campground. 

Raw veggies and meats or fish of your choice 
Coconut oil
Salt

We used: 
turnips (some of us ate potatoes) - these I precooked at home
bok choy
spinach
pineapple
pork
mushrooms
















Cut the veggies and meats and pack them in heavy aluminum foil (if you don't have heavy foil, it is best to double the foil). Before you close the packages, add some oil and salt. Put the foil packages on grill with charcoal or wait until the campfire has burnt  for a while so you can put the packages in the coals. Check from time to time to see if they are ready and that they don't burn. 















Happy camping! Please share your paleo camping food ideas in the comments below!

Plantain Pancakes (updated recipe!)



We make these grain free and vegan pancakes a lot. They are fast to make even on busy mornings. Kids love them, adults love them. Kids like to help making them. It is our new favorite breakfast in addition to leftovers and homemade maple pork sausage patties (I use the recipe from Nom Nom Paleo book for those). Last week I made some of this pancake batter at home to take camping and we fried them on our camp stove in Joshua Tree. During last months we have made all kinds of updates to the earlier recipe I posted. I started updating that post but there were so many updates that I decided to make a new post altogether.



I found this recipe from Purely Twins for grain free pancakes. I modified it a little to suit our diet. We have kept modifying the recipe to make it our own and here is the result of months of experimenting!

Our newest discovery were burro bananas as our grocery store was out of green plantains. They worked even better than plantains. The consistency of the pancake was amazing.

Grain free vegan pancakes
autoimmune paleo, vegan, grain free

1 green plantain or green burro banana (you can use yellow ones too, the batter will be just less starchy and more difficult to maneuver when turning the pancakes, I suggest adding 2 tbsp arrowroot starch or 1 tbsp coconut flour in this case)
1/2 cup full fat coconut milk or coconut kefir
1/2 tsp baking soda
1 tbsp coconut oil, melted (I buy mine from here, affiliate link that supports my blogging)
1 tsp apple cider vinegar
pinch of sea salt (I like Himalayan pink salt, affiliate link)

1. Peel the plantain, chop it and add in the blender or food processor (this is a perfect job for little kids!)

2. Add the rest of the ingredients and blend until smooth.

3. Warm your pan on medium-low heat.

4. Spread the thick batter on the pan. You might need to spread it a little bit with a spatula so the pancakes are not too thick.

5. Cook on one side until you are able to turn them. They are ready when they seem solid.

6. Serve them with maple syrup, jam, berries, unsweetened apple sauce, whatever you like. My kids favorites are apple sauce and the other one's maple syrup. You can transform them to a healthy lunch (school lunch too!) or even dinner by adding spinach and making spinach pancakes. Or eat them later cold as "bread".

Have a great Easter weekend! Easter post coming soon!

Sirpa

Friday, April 11, 2014

Bone Broth And An Every Day Gourmet Soup


We eat a lot of soup. The base of the soup is always the same, homemade broth. The other ingredients vary as I use whatever I have at hand. Every soup becomes different in this way and is always a new adventure! Read on to learn how to make your own broth/stock and how to use it as a base for a soup made of foods you happen to have at hand. I like to eat this soup when I have it at hand for breakfast, lunch and dinner!


Home made bone broth is healthy and delicious

The secret to a really good soup is in the homemade long cooked broth. The best restaurants make their own broths and you can cook delicious foods if you base them on your home cooked stocks. I save all bones and scraps of meat and veggies in my freezer and make broth out of them. You can use any kind of bones. Beef, chicken, pork, duck - all bones will do. You can buy grass fed beef bones from a butcher or health food store or use your leftover carcasses or bones from drumsticks or ribs. If you are not ready to use them, or don't have enough from one meal, you can freeze them in a ziploc bag to wait for a better moment and keep adding bones to the bag.

I prefer to use bones that have a little bit of meat attached to them, because the broth tastes better that way I think, but it is not necessary. I usually leave some meat on chicken carcasses for this purpose or add some leftover chunks of meat. Saving trimmed parts opf connective tissue (in that freezer bag) is a good idea too. Especially beef bones you might be able to use twice for two batched of broth!

Ingredients:

bones
water
(it is believed a splash or two of apple cider vinegar will help in removing minerals from the bones but some don't like the taste - I do like the added flavor)

Optional add ons (pick one or more to flavor the broth):

carrots
celery
bay leaves
whole peppercorns
fresh parsley or carrot tops
garlic cloves

Method 1: Slowcooker

Add the bones and any add ons in your crockpot. Add enough water to more than sufficiently cover the bones. Cook on low for 8-24 hours. Or even longer. I have sometimes had the broth simmering for days and just made sure to add more liquid from time to time. It has been nice to scoop a cupful of hot broth to drink and use in cooking straight from the cooker.

Method 2: In the oven

Add the bones and any add ons in an oven proof stock pot with a lid. Add enough water to more than sufficiently cover the bones. Bake in 200F for 8-24 hours. Or longer.

Strain the ready broth (you can try to use the bones for a second lighter batch) and freeze it or store in the fridge for up to a week and use in your cooking or drink by the cupful.

How to transform your broth into a delicious soup and get called a gourmet chef

1. Add chopped vegetables and meat in a pot. You can use up all leftover scraps from your fridge!
2. Pour in enough broth to cover the vegetables (you can replace some of it with water if you want).
3. Add spices to taste. I usually add salt, grated fresh ginger, crushed garlic, sometimes pepper.
4. Let simmer on low until the vegetables and meat are cooked.

TIP: My favorite soup contains chicken, white cabbage, kale, mushrooms and carrots with ginger and garlic. Sometimes if I am in a rush and don't have broth I boil a whole chicken in water for an hour or longer if I have time and in the meanwhile chop vegetables. When the chicken is cooked, I fish it out, throw the veggies and spices in to simmer and and then strip the meat from the bones and add the meat in the soup. The carcasse I keep for a second round of broth I cook for a longer time.

Wednesday, April 9, 2014

Marinated Olives


Anytime I serve these olives to anyone, they ask for the recipe. Some even say they are the best marinated olives they have ever tasted. I have to confess now upfront that the recipe is not mine originally. I wish it was. I have stolen the idea from a restaurant called Silvoplee in Helsinki, Finland. Silvoplee serves delicious vegetarian, raw and alive foods. Of course I don't know their recipe exactly but I have done my best to copy it. This is a great appetizer or a snack. Put some in your salad, too.

Marinated Olives

Good quality naturally cured olives (no white vinegar, preferably olives in just water and salt)
A couple of cloves of garlic, crushed
A bunch of fresh cilantro, cut fine with scissors
Good quality olive oil

Add olives, cilantro and garlic to a bowl and drizzle just enough olive oil on them that you can mix them easily. Let marinate in the fridge at least for a few hours, preferably overnight or a day or two.