I haven't tried any of these ones yet...but I can't wait!
Delicious dahl1 small onion (chopped), 1 clove garlic (finely chopped), 1 medium sweet potato (chopped into small cubes), 1tbsp olive oil, 1 cup red lentils (rinsed well), 1tsp tumeric, 1tsp cumin, handful cilantro (and can also be add parsley), 3 cup vegetable stock, broth or water, 1 cup packed baby spinach (chopped finely), 1 cup chickpeas, optional - 2 swiss chard leaves (chopped finely)
Put all ingredients except the spinach, chard and beans into medium saucepan. Cover, bring to a boil and reduce heat. Simmer covered for about 10 mins. Add chopped spinach, chard and chickpeas and cook for the last 10 mins. Leave chunky or slightly puree to desired consistency.
Bean and rice surprise1/2 cut brown organic rice (rinsed), 1/2 cup chickpeas or adzuki beans (rinsed), 1 1/2 cups water, 1 medium carrot (peeled and chopped), 1 stalk celery (chopped), 1-2 kale leaves, 1 small onion (peeled and chopped), 1 clove garlic (peeled and chopped finely), 1 small butternut squash or medium sweet potato (peeled and chopped), 1 tbsp parsley
Put all ingredients into a medium saucepan. Bring to a boil and simmer until rice is cooked and vegetables are tneder - about 20-30 mins.
Fabulous fruit1/3 cup wild blueberries, 2/3 of a banana, half of a ripe avocado, half of a ripe mango or pear
Puree all with hand blender, chopper attachment or food processor. Can be left chunky if your baby prefers. You can also puree all the fruit and at the end add in the whole wild blueberries.
Brown rice pudding3/4 cup sweet brown rice (rinsed), 1 1/2 cups water, 1 can (400mL) coconut milk, 3/4 cup vanilla rice milk, 1tsp cinnamon, 2cm piece of ginger, 2tbsp raisins (chopped), 6 dried unsulfured apricots (chopped)
Bring sweet brown rice and water to a boil. Cover and simmer until all the water is absorbed and rice is nearly cooked. Add the remaining ingredients into the pot of rice and bring to a boil. Reduce heat and simmer until mixture thickens and rice is tender, about 10-15 mins. Remove ginger and pudding is ready to eat or freeze. Will thicken upon standing.
Greeny bean dip1 can cannellini beans (398mL), 1 garlic clove (roughly chopped), 4tbsp olive oil, 4tsp lemon juice, 1/3 cup packed basil leaves or cilantro (roughly chopped) 1/4tsp paprika, 1/4tsp cumin, optional - handful of dinosaur kale (chopped)
Puree all ingredients in food processor or blend with a hand blender.
Fruity curry buckwheat1 cup buckwheat groats (not toasted or called kashi; rinse quickly), 2-2 1/2 cups water, 3 nectarines (finely chopped) 1/2 onion (finely chopped), 1 clove garlic (finely chopped), 1-2tsp curry powder, 1-2tsp cinnamon, 1/3 cup raisins, 2 curly kale leaves (stems removed and finely chopped)
Finely chop the onion, garlic and nectaries (can use mini chopper) and add with the raisins to water in a saucepan. Bring to a boil and then add in rinsed buckwheat and spices. Simmer for about 10 mins or until the buckwheat is soft, stirring frequently. Add in the kale for the last few minutes of cooking and continue to stir. Can also use mangos instead of nectarines.
Finger food pancakes1 cup brown rice flour, 1/4 cup potato starch, 1/4 cup tapioca starch, 2tsp baking powder, 1tbsp chia powder (salba), 1 egg yolk, 1-1 1/4 bups vanilla rice milk or unsweetened almond milk, 2 1/2 tbsp agave syrup, 3tbsp sunflower oil, *egg free option - mix 3tbsp water with 1tbsp ground flax. Let sit for 2-3 mins and then add to the wet ingredients
Whisk all dry ingredients in a medium bowl. In a small bowl, mix egg yolk with milk and agave; slowly whick in oil. Add wet ingredients to dry and mix thoroughly. Heat a frying pan or griddle over medium high heat and lightly coat with oil or butter. Pour batter by tablespoonfuls onto hot frying pan or griddle, making a few at a time. Cook, flipping over until each side is golden brown. Pancakes are great served with the dahl recipe. Option - add cinnamon to the batter and serve with fruit puree.
Carrot spread8-10 carrots, 1 clove garlic (roughly chopped), 1-2tsp lemon juice, 1tbsp tahini or sunflower seed butter, 1tbsp olive or flax oil, 1tbsp chopped fresh cilantro
Peel or scrub carrots and chop into small pieces. Steam until tender and cool slightly. In small bown add carrots, garlic, lemon juice, tahini and cilantro and puree until smooth. Babies can eat on it's own or spread over pancakes or rice cakes. For toddlers werve with raw veggies and crackers.
Rice noodles1 package rice, quinoa or amaranth noodles, splah of olive oil
Boil in saucepan of water and add noodles, stirring. Reduce heat to medium/high and cook noodles until tender. Drain and add a splash of olive oil so noodles don't stick if cutting into small pieces. Add immediately to sauce.
Cauliflower and eggplant pasta sauce1 small eggplant (peeled, trimmed and cubed) 1 small cauliflower (chopped fine), 1 garlic clove (chopped), 1 small onion (chopped), 1tsp tumeric, 1tbsp chopped fresh thyme, 2 1/2 cups water, 1-2tbsp nutritional yeast, 1tbsp olive oil drizzled on after cooked, optional - 5" strip kombu: enhances the flavour and offers broad spectrum of minerals and chlorophyll
Put all ingredients into a pot, cover and bring to a boil. Reduce heat, remove lid and cook, stirring occasionally until most of the water is evaporated and vegetables are tender. Remove kombu strip if added. Lightly pulse or puree the whole batch for a smooth sauce. Serve over brown rice pasta, rice lentils, or eat on its own as a textured puree. Can add cheese.
