Carrot, Sweet Potato, Squash & Turmeric for Babies

Carrot Sweet Pot Squash Turmeric

Another simple but delicious meal for you little ones. Braxton is now really enjoying feeding himself so I usually give him some fish, chicken, buckwheat crackers or steamed or raw vegetables (or all of the above!) alongside these blends as he is 10 months now, but this can be made for babies as young as 6 months.

Ingredients

1 sweet potato
1 summer squash
3 carrots
1/2 tsp turmeric

Method

Steam all the veg in a steamer then add to the blender with the turmeric and blend. You can add some almond or oat milk to make it creamier if you like.

Health & happiness

Love,
Lauren & Braxton

Flapjacks For Breastfeeding Mamas (& everyone else!)

Sticky Oaty Flapjacks

My friend just had a baby and was really determined to make breastfeeding work. I always found that the best gift anyone could bring me after having the baby was food. And healthy food. You don’t have time to cook so you just have to take whatever anyone gives you or whatever is convenient which usually means you eat really badly for the first few months. Not only is this not good for our bodies but of course whatever you eat goes through to your milk so it affects the baby too. One of my biggest struggles after having Braxton was trying to maintain my healthy diet when I was just too exhausted to cook and of course when he slept, I didn’t want to be in the kitchen, I wanted to sleep!

I also really struggled with breastfeeding – it didn’t come easily to me at all – but I got there eventually. I was told to eat lots of oats to increase my supply so I eventually got into the kitchen to make some flapjacks as the store-bought ones are just so full of sugar. They were so yummy and such an easy snack to have next to me during those early days of being absolutely ravenous every time he even approached my boobs! So I made these for my friend also and thought I’d share the recipe.

These are also fab for baby led weaning, I’d suggest just omitting the sunflower seeds.

Ingredients

250g organic rolled oats
15 dates (if they’re big, 20 if they’re smaller)
Quarter cup ground flaxseeds
3 tbsp sunflower seeds
5 tbsp coconut oil
3 tbsp peanut butter
5 tbsp maple syrup
2 tbsp chia seeds mixed with 8 tbsp water

Method

Preheat the oven to 180 degrees and line a silicone baking tin with baking paper and grease with coconut oil.

Soak your dates for about half an hour in purified water so they soften and once they’re soaking, mix the chia seeds with the water and leave aside to set.

Heat the coconut oil in a pan and add the peanut butter and maple. Once combined add the dates and mix, then put it all in a food processor.

Blend until smooth, then add the oats and chia mix and blitz a little bit but you still want the oats to be in solid pieces.

Tip into a bowl and add the sunflower seeds an mix around until they are evenly spread throughout the mixture.

Now spoon the mixture into the prepared baking tin and bake for 12-15 minutes. Check it at 12 minutes and see if the top is starting to go golden, if it is, take them out. They need to be moist and not overcooked.

Leave on a cooling rack until completely cool – if you cut them while they are hot they won’t stick together.

Once cool cut into squares and store in an airtight container.

Love & health,
Lauren

 

Lentils, Broccoli & Cumin for Babies

Lentil Broccoli Cumin

Once again, I literally just made what I had at home! Although I do give Braxton meat (only organic, free-range from trusted sources), I like him to get a lot of his protein from plant-based sources and lentils are great for this. They are also cheap and go a long way. Broccoli is just full of bioavailable calcium, better than any sort of calcium you can get from dairy, so he has quite a lot of broccoli in his diet.

Cumin is great for digestion so it’s a really good spice to add when first weaning to help their tummies adjust. It is also an antiviral so great to give if baby has a cold.

Ingredients

1 organic broccoli
Half a cup of lentils – I used red lentils here
Half tsp cumin
1 cup of vegetable stock (homemade or low salt version if store-bought)

Method

Put the lentils in a pan with the stock and simmer until cooked – they can take a while. Add more water as needed until they are fully soft.

While the lentils are cooking, steam the broccoli for about 7 minutes. You don’t want to over-steam it.

When both are cooked, put in the blender with the cumin and blend to desired consistency.

Love & health,
Lauren & Braxton

 

Pea & Edamame Fritters (for baby led weaning and generally humans who like food!)

Pea Edamame Fritters

You all know how much I love my weekly Abel & Cole organic food delivery and last week, I got a bag of peas in their pods which was such fun. I also had some edamame in the fridge so decided to add them and make some fritters as they are great for baby led weaning and I do like to give Braxton some food he can hold with each meal even if I am spoon feeding him also.

Ingredients

Half a cup of fresh podded peas (you could use frozen if you can’t get fresh of course)
Half a cup of edamame beans (shelled)
2 eggs
1 tbsp chia seeds
4 tbsp buckwheat flour
Handful chopped parsley
Handful chopped mint
Half a lime
Some coconut oil

(see below for optional dipping sauce)

Method

Beat the eggs in a bowl and add the chia seeds.  Mix, and leave to soak for 5 minutes. While they are soaking, add the peas and edamame to a saucepan of boiling water and boil for 5-7 minutes, until they have softened but not overcooked.

Drain the peas and edamame and add them to the egg mixture then add the buckwheat flour, parsley, mint and lime. You can add a little Himalayan salt if you want or keep it salt free for young babies.

Heat some coconut oil in a pan then spoon about 2 tbsp of the mixture into the pan. It will be too runny to shape it into patties, you just have to spoon it onto the pan how it is and it will take shape. Do a few at a time but don’t fill up the pan too much, you can do it in stages. They only need around 3-4 minutes on each side and remove when they are golden on both sides.

I made a little dipping sauce to dip them into by putting quarter cup olive oil, half an avocado, 6 brazil nuts, handful pine nuts, handful of mint and some Himalayan salt into the blender.

Health & happiness,
Lauren

Coconut Curried Chicken & The Importance of Introducing Flavours From Early On

Coconut Curried Chicken & Veg

I met some friends for a walk in the park after we’d given the kids dinner a few days ago as it was such a lovely day and it’s always nice to have something to fill the time between dinner and bath time. One of them asked me what Braxton had for dinner. ‘Coconut curried chicken,’ I replied. ‘Curry?!’ one of the girls asked, almost dismayed. ‘At his age? Did he like it? Does he like the flavour?’ YES YES YES!!! And the reason he is OK with flavoursome food is because I give it to him!

I think it is so important to introduce different flavours into a baby’s diet from the early stages of weaning. Not only will this make life easier for us as it means our babies will be less fussy as they grow up, it also makes life better for them! We all have a friend whose staple diet is chicken nuggets, chips and pasta because they don’t like anything else. I’d hazard a guess that their parents probably didn’t give them much else as kids which is why. There are also so many nutrients in spices and herbs. Turmeric, for example, is a hugely important anti-inflammatory and I make sure Braxton has it at least 3 times a week. Dried herbs have heaps of calcium so at least I know that this dairy-free baby is getting more bioavailable calcium than most babies who have cow’s milk!

With this particular meal I had some chicken out that day as I hadn’t given him any meat all week and I stood in the kitchen wondering what I could do with it, then realised that the easiest thing to do with chicken breast is always a curry. I had mild curry powder and coconut milk and some vegetables so I got cooking!

Ingredients

1 organic, free-range chicken breast, chopped into smallish pieces
Half an onion, chopped
1 can full-fat organic coconut milk (I like Biona)
1/2 tsp milk curry powder
1/4 tsp turmeric (optional)
1 cube pre-frozen homemade bone broth/ veg stock or a low salt chicken stock cube in half cup water (optional for added taste)
Handful shiitake mushrooms
Handful chestnut mushrooms
A few broccoli florets
Some coconut oil

Method

Heat a tsp of coconut oil in a pan then add the onion and cook for a minute or so before adding the chicken.

Brown the chicken all over and once cooked, add all the veg. Give it a good stir to coat it in the oil and cook for about 2 minutes.

Now add the coconut milk but don’t add the whole can. Spoon out the delicious creamy stuff from the top and put that all in, followed by about half of the water but no more as it will make it too watery. (You can save this for another dish or add it to a smoothie.)

Mix it all around, then add the stock, curry powder and turmeric. Mix well and turn the heat down to low and leave to simmer for 15 minutes.

When it’s finished simmering, put it in the blender and blend to the desired consistency.

It may look like mush but you have meat-based protein, plant-based protein, vegetables and spices in there all containing nutrients so this meal really needs nothing else although you could add some brown rice pasta if you want. I froze this in small containers and it made about 5-6 meals.

Health & happiness,
Lauren & Braxton

Raw Vegan Cappuccino Brownies

Cappucino Brownies

Perfect healthy brownies! So gooey and fudgey and delicious and amazing as a chocolatey treat for the kids that is still full of nutrients with no naughty ingredients…

Ingredients

½ cup pecans
¾ cup hazelnuts
2 cups dates, pitted and soaked in water for half an hour
1/3 cup cacao powder
2 tbsp maple syrup
½ tsp vanilla extract
1 tbsp finely ground coffee (I like Elite instant coffee) and some extra for sprinkling

Optional creamy top layer:
1 can coconut milk (full fat) – put this in the fridge for at least 4 hours before it is needed
3 tbsp coconut oil
1 tbsp maple syrup
2 tbsp cacao powder

Method

Put the pecans and hazelnuts in the food processor and blend until they make a fine meal but just before the point that they start turning into a butter.

Spoon the mixture away from the blades. Drain the dates and squeeze a little of the excess liquid off them then add them to the blender with the nuts and blend until well combined.

At this point you can either add the rest of the ingredients to the blender or you can spoon the mixture into a large bowl and mix it all in with a large spoon if you find it easier – sometimes I prefer doing it in a bowl, just make sure you mix really well.

Line a square silicone baking tray with baking paper and grease with some coconut oil then spoon the mixture in and even out with a spoon. Put it in the freezer for an hour.

For the creamy top layer: open the can of coconut milk and spoon out the creamy layer at the top. The liquid part after that can be used for cooking. Put it in a saucepan and heat on a low heat then when it starts simmering add the coconut oil, maple syrup and cacao powder and mix well until melted in. Do not let it boil.

Once the bottom layer has frozen, add the top layer, wait until it has cooled then put it in the freezer for another 2 hours.

Remove from the freezer, cut into squares and sprinkle with some more coffee. Keep in an airtight container in the fridge for up to a week.

Love and health,
Lauren

Vanilla Cashew Butter

IMG_6120

I have the biggest backlog of recipes waiting to go on the blog but this turned out so unbelievably amazing that I had to share it with you! I’m a nut butter fanatic at the best of times but this has now trumped peanut and almond butter. It is so creamy and sweet and wow – just delicious! We finished one jar of it within 2 days and this is the second jar. Requests are coming in from the family now to make more for everyone. You seriously have to make this and spread it on anything – or just eat it off the spoon, whatever, just make it! Oh, and it’s really high in protein so great for spreading on toast for the kids. I actually spread a bit of it on Braxton’s porridge bars for him.

So easy to make and only 2 ingredients – there’s just no need for store bought!

Ingredients

1.5 cups cashews
1 tsp vanilla bean paste or 1 vanilla pod

Method

You will need a high-speed blender for this, a normal blender won’t break it down enough unfortunately. I love the Vitamix – you can literally make anything with it!

Heat the oven to 180 degrees. Put the cashews on a roasting tray and put in the oven for 10 minutes, until they go golden but not burnt – keep an eye on them.

IMG_6107

Once they’re out the oven, put them in the blender with either a tsp of vanilla bean paste or the insides of a vanilla pod scraped out and turn the blender up to the highest variable until it starts breaking it down into a thick butter – about 3 minutes.

Once it is a bulky consistency, get it all off the bottom with a spoon, then turn down the variable and the speed and start again on a low speed. Gently increase the speed keeping the variable on low. Over the course of about 3-4 minutes it will make it runny. You should wait until it goes really runny even though you think it might be tasty when it is thick. It’s worth the wait!

Vanilla cashew butter 1

Love and health,
Lauren