Child nutrition part II: Tears and tantrums first, then a few treats…

Clearly, the fact that I am sat here, writing the sequel to my whistle-stop tour of Healthy Kids in a Nutshell is proof that no one felt strongly enough about the last post to take out a contract on me, the bird who has yet to give birth (moreover, conceive) but yet still tells you what to feed your kids. Cheeky, I know.

There are already some areas which I have ear-marked for more thorough treatment in a blog all of their own, including autism and hyperactivity. And if I’m ever feeling daring/knowledgeable enough/both, I might even perhaps flirt awhile with the vaccinations debate. Gulp.

But before I delve in today, for those of you who know a child with autism, check out Hippocrates’ forthcoming autism week in July.  Hippocrates is one of the only places doing research into the true, root causes of it, unlike the pharmaceutical world, which, as per usual, is hell-bent on coming up with a drug to mask the symptoms. If you’re visiting Hippocrates from afar, you can have the autism week as part of the three-week Life Transformation Program at no extra cost.

If you know anyone whose life revolves around this little-understood condition, please tell them about it. And if you want to mention where you heard about it, I’d really appreciate it.

But for now, because it’s Friday, because it’s Eric’s 13th birthday (my gorgeous, too-clever-for-his-own-good Burmese cat) and because I’m generally feeling all pink and fluffy, I’m going to keep things relatively light. I said light, not short. It depends on where the keyboard takes me.

"What do you mean I can't have any candles?!?! Tut." The birthday boy.
“What do you mean I can’t have any candles?!?! Tut.” The birthday boy.

We are living in an age where, for the first time, our own children are expected to live fewer years than their parents do. The cause? Nope. Not genetics (you’ll hear me say that a lot). LIFESTYLE. Simple as.

Cancer and serious illness rates for children are going up and up, including crippling arthritis, type II diabetes and, more generally, obesity. Children are more susceptible to the chemicals and toxins we are all exposed to, because relative to their body size and their metabolic rate, they consume more food, water and air than adults.

I was shocked to learn that in a study carried out on the umbilical cords of babies in one hospital, more than 287 toxic chemicals were found, 25 of which were known cancer causes.

Now you could drive yourself batty about all of this, or live in a cocoon in the middle of the Atlantic (oops, bad idea – that’s pretty polluted too). But the point is this: for all the chemicals we cannot avoid, there are several squillion that we CAN. And that largely comes down to the food we put into our mouths and those of the children who trust us.

Judging by the readership and number of shares received on my last post about Madi and Melissa, this is a topic which has hit home with many people.

But the good news is, it’s NEVER too late. Children are emotionally and physically resilient, and it won’t take long to make it all better. No Barbie Elastoplasts required – the medicine’s all in your kitchen. And hopefully, from now on, in your shopping trolley.

One question which has been asked of me in the last 48 hours is, ok, but what about babies? The one nutritional factoid I can pass on straight from the World According to Hippocrates is this (and, before I say it, DO NOT, I repeat DO NOT shoot the messenger).

They say that because a child’s immune system is not fully developed until the age of two, breast feeding until that point is essential for the optimal amount of disease-zapping power; just as it did in the womb, your baby is dependent on you to provide its immune abilities until then.

When I heard this, I did wince a bit, because unless there is something wrong, your little nipper will be living up to his moniker by then, with a growing set of pearly gnashers. And as with anything, if the whole experience is causing you more stress, it will also cause your offspring stress, which is highly counterproductive for both of you.

So, in that instance, if you REALLY can’t bear the pain or the concept simply doesn’t resonate with you, what’s the solution?

The answer I’m about to give is the ONLY time I have heard anyone from Hippocrates condone an animal product, but here it is: raw (unpasteurised) goat’s milk, also until the age of two. Why?

Nutritionally, it’s the closest thing to human breast milk. And why raw?

Because as you will know from my previous discussions about supermarket fruit juice – also pasteurised – it’s a nutritional black hole. If you get  fresh, raw goat’s milk from a local source you trust, the lack of pasteurisation is not something to worry about. The benefits FAR outweigh any potential pitfalls.

Just type “raw goats milk” into Google along with your area, and you will be pleasantly surprised (I was, at least, for Leicestershire).

AND STEP AWAY FROM THE COW’S MILK NOW. FOR GOOD. EVERYBODY. BUT ESPECIALLY YOUR CHILDREN. (Unless you want your child to develop unnaturally fast at the same rate as a calf, which I assume you don’t).

Talking of milk, your children will not miss cow’s body fluids for very long. Replace it with almond or some other type of nut milk. It’s easy enough to make yourself (soak nuts overnight, drain and rinse, then whizz with a little water in a blender, adding more water until you get the consistency that you require). Or just go to the supermarket and buy some. But try to make it organic if you can.

Why not soya milk? Because as I mentioned yesterday, we all have far too much oestrogen in our systems, which are PROVEN causes of disease, including the one beginning with C. Where do our high levels of oestrogen come from? The synthetic fabrics we wear, such as polyester and nylon, and plastic generally (so please stop heating food in plastic containers, even if it says it’s safe).

And as discussed yesterday, you can look to the sky-high levels of this stuff in your children’s bodies as the reason why they’re hitting pre-pubescence earlier and earlier. Around 100 years ago, girls didn’t start their periods until their late teens. What else has changed, apart from our diets and the level of chemicals in our day-to-day living?

Nearly done now. And if I can tempt you to stay put for just a moment longer, it will be treat time any second now, with not one, not two, but THREE lovely recipes that kids big and small will not be able to resist.

But my last point fits in with the above mention of fabrics. Now, don’t ask me to prove it, but from research that Dr Brian Clement, Hippocrates co-director, has been involved in and also read up on, there is more than a strong indication that the chemicals in childrens’s flame-retardant clothes are a cause of autism. According to Brian, NOT ALL CHILDREN ARE BORN WITH THIS CONDITION; THEY CAN DEVELOP IT. There, I’ve said it.

So, go upstairs right this minute and rifle through your kiddies’ wardrobes and drawers and chuck out any offending items (don’t take them to the charity shop – that’s hardly charitable in this case, now, is it?) And if your little ‘uns are already togged up ready for the Land of Nod, you may have to resort to some inelegant disrobing (it’s most common in nightwear).

Why wait until tomorrow? You can’t go wrong with natural fibres, like (preferably organic) cotton.

But enough of that. I’ll leave it all to sink in. Now for the recipes:


PANOS’S MILKSHAKE (a fellow Health Ed/housemate dreamed this up for his own kiddy winks)

Home-made almond milk/shop-bought organic almond milk

Handful of dates, with pits removed

Natural vanilla extract


Blitz the lot in a blender, then serve with a sprinkling of chia seeds, or just plain. I dare you not to love it yourself!


MELISSA AND LENE’S APPLE & NUT MINI CRUMBLES (the recipe debut was at the Health Ed’s raw food presentation. I ate at least 6 of them…)

For 6 servings

1 (US) cup walnuts

½ (US) cup pitted dates

½ (US) cup shredded coconut

¼ (US) cup ground raw soaked and dehydrated barley (soak overnight, then rinse and they’re ready)

¼ tsp maple extract (not sure if maple syrup would do instead; it might, who knows – ed)

Pinch sea or Himalayan salt

Blitz all ingredients in a food processor (Magimix/Cuisinart) into a crumbly, moist texture. Want it more moist? Add a few teaspoons of water until you’re happy. You need the mixture to press together.

Apple filling:

6 large apples, peeled, cored and quartered

5-6 medjool dates

2 tsp cinnamon

1 splash lemon juice

Pinch sea or Himlalayan salt

Pulse 4 of the apples in a food processor into small chunks and transfer to a mixing bowl.

Process the remaining apples with the dates, cinnamon and salt until the consistency of apple sauce.

Mix in the larger apple chunks, then layer in serving glasses/bowls with the filling and crumble.

And now, the moment you (may have) been waiting for…Madi’s zucchini muffins. Well, to be exact, Madi didn’t invent this recipe herself. This tantalising concoction is the work of one of her mum Melissa’s friends and CrossFit coach, Rebecca Campbell, who has just set up Becca Bakery, in the Delray Beach area of Florida. Her website is still under construction, but you can take a look at her Facebook page at:

If you’re local, feeling lazy and don’t want to dirty your muffin tins, head on down there this weekend to try the muffins from her own fair hands/hot oven. Or place an order on 404-304-0170.

But if you don’t have either option, give this a whirl:



2 (US) cups whole spelt flour

½ (US) cup flax meal

2 tsp. baking powder

2 tsp. baking soda

1 tsp. sea salt

2 tsp. ground cinnamon

1 tbs. ground ginger

½ (US) cup coconut oil

¾ (US) cup agave nectar

¾ (US) cup vanilla rice milk (room temperature)

1 tbsp. pure vanilla extract

2 (US) cups organic shredded zucchini

½ (US) cup raisins (soaked for 5 minutes in hot water)

½ vegan chocolate chips (or equivalent)


Preheat oven to 325 F.  Line a muffin tin with 12 paper liners.

Combine dry ingredients in medium bowl and stir with wire whisk until thoroughly combined.

Add oil, agave, rice milk, and vanilla extract.  Stir with spatula until combined.

Gently fold in shredded zucchini, soaked raisins (drained), and chocolate chips.

Divide batter into 12 prepared muffin cups.  Bake in middle of the oven for 25 minutes until knife comes out clean.


I now declare the weekend officially open. Have a good one!


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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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