• 4 figs; halved
• 200 ml container of creme fraise (about a cup)
• 3 tablespoons honey
• 1 tablespoon food grade lavender
• Handful of hazelnuts (optional)

• Place the creme fraise, 2 tablespoon of the honey and the lavender in a small saucepan and stir over medium heat until almost boiling. Turn the heat right down and let the lavender infused for about 20 minutes or so. Let cool slightly and refrigerate until ready to use. Once ready put the mixture through a sieve to remove the lavender. To roast the hazelnuts put them in a frying pan over medium heat (moving them around often) until the skins are blackened and starting to come away from the nut. Put the nuts into a clean tea towel and rub the skins off. Then roughly chop
• For the figs, heat remaining honey in a medium frying pan over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes. Serve with the creme fraise and garnish with hazelnuts and an extra drizzle of honey – if you like

Serves two – two figs per person. The figs I bought however were huge so one each did us quite nicely
I had nut on my serve but I left them off for H

• 1 cup chopped Kale
• 1 celery stick
• 1 orange; peeled
• 1 mango cheek (I used frozen mango)
• Juice of half a lemon
• a few springs of mint
• 330 ml coconut water; chilled

• Add all ingredients to a blender and blend until smooth.

I have a Vitamix which does a wonderful job of blending all the ingredients. I add the whole fruit (no need to remove seeds, etc). This means you are getting all the fibre that is lost when using a juicing machine.
Of course if you don’t have a capable blender, just the juice would also be delicious.

• 400 gram tin black beans
• Half a punnet of cherry tomatoes; quartered
• Half a large cucumber , quartered and sliced
• 1/2 a large yellow capsicum; chopped
• Large handful of coriander leavers; chopped
• salt and pepper

For the dressing

• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon honey
• 1/2 teaspoon cumin

• Drain and rinse the black beans. Add to a bowl along with the tomatoes, cucumber, capsicum, and coriander. Combine the dressing ingredients and add to the salad. Season with salt and pepper and serve.

Add more cumin to suit, I’ve kept it mild for the little guy. Chilli would also be a great addition.

• 3 eggs
• 600 ml milk
• 2 teaspoons vanilla (extract or paste)
• 1/4 cup maple syrup

• Combine the eggs and milk and whisk to combine. Add the vanilla and maple; whisk until the maple has dissolved.
• Add ramekins to a heat proof dish and add hot water to come halfway up the sides of the ramekins. Bake at 180 degrees C for 20 – 30 minutes. They should be still slightly wobbly in the middle. Allow to cool and serve.

Suitable for babies 12 months plus. Omit the maple syrup for younger babies.

• 8 flatbreads (or as many as you like)
• 1 lemon
• 4 handfuls of spinach

Filling

• Handful each of parsley and mint; chopped
• 1 block of crumbly feta; crumbled
• 1 spring onion; finely sliced
• Salt and pepper

• To make the filling combine all the ingredients in a bowl and mix to combine. Place the 4 flatbreads on the bench and top with a handful of spinach, divide the filling mixure between the flatbreads and add a squeeze of lemon. Top with another flatbread.
• Heat a little olive oil in a pan over low heat and add the flatbread. Give it a little shake to coat the bread in oil. Allow the spinach to wilt slightly. Have a little look under to see if it is golden brown. Flip and allow to cook until golden. The spinach should be soft and the feta shoud be melted.
• Slice and serve with a lemon wedge.

Makes 4 gozleme
Use any type of flatbread you like. I happen to come across a really thin naan bread so I used that, but any will do.

For the salad

• 3/4 cup green lentils
• 2 ears of corn
• 6 stalks kale; leaves only , discard stalks.
• 3 potatoes
• 1/4 cup finely chopped mint
• Juice of 1/2 – 1 lemon
• Olive oil
• Salt and pepper

For the dressing

• 3/4 cup natural yoghurt (or plain greek yoghurt)
• 1 teaspoon honey
• 1/2 – 1 teaspoon cumin
• 1 – 2 teaspoons lemon juice
• small pinch salt

For the salad

• Add the lentils to a saucepan with 2 cups of water and bring to the boil. Cover and simmer for about 15 minutes or until tender, add more water if necessary – they should still be firm though. Peel and chop the potatoes; add to a saucepan and cover with water. Cook until tender. Remove potato from the pot and set aside. Using a the same water if you wish, cook the kale and corn for a couple of minutes, remove and allow to cool slightly. Slice the corn kernels off the cob and set aside. Finely chop the kale.
• In a large bowl, combine the lentils, potato, corn, mint, a good few glugs of olive oil, lemon juice and salt and pepper.

For the dressing

• Combine all the ingredients together in a small bowl.
• Serve the salad with the yoghurt dressing on the side

Serves 4 -6 as a side. Lovely served warm or cold.
Add more or less cumin to suit your taste. I only use 1/2 teaspoon so it isn’t too strong for the little guy. The kale can be left raw. I cook it and chop if finely so it easier for the little guy to chew.

• 1/4 large fresh pineapple
• 1 apple
• 1 cucumber
• 1 cup water
• a few springs of mint
• 3 stalks kale
• handful of ice cubes

• Add all the ingredients to a high speed blender; blend until smooth.
• *to sweeten add your sweetener of choice (honey, maple, fresh dates, etc)

This makes enough to serve two people plus a little left over for the next day.

• A punnet of blueberries
• A punnet of raspberries
• A punnet of strawberries
• Natural yoghurt
• Toasted or natural muesli (We like toasted)
• Maple syrup

• Add a few good dollops of yogurt per person to a bowl. Add a handful of raspberries and mash a little with your spoon. Set aside
• Add Museli to the bottom of your glass or jar and top with a few blueberries, and strawberries, then the yoghurt mixture. Repeat steps finishing with the yoghurt on top. Garnish with fruit and drizzle with maple syrup

Fresh or frozen fruit would be suitableFor younger babies, add muesli to a blender and blend to a finer consistency

If you are not a natural yoghurt fan, add some maple syrup to the yoghurt mixture to sweeten it up or use your favourite flavoured yoghurt instead

• 1 1/2 cups self-raising flour
• 125 g softened butter
• 3 eggs; light whisked
• 1/4 cup milk
• 1/4 cup honey
• 2 ripe bananas; mashed
• 1 mango cheek; finely sliced

• Pre-heat oven to 180 C/350 F. Sift the flour into a bowl of an electric mixer. Add the remaining ingredients except the mango. Beat on medium speed for 2 – 3 minutes. Fill mini pastry cases 3/4 full.
• Top with a slice of mango and an extra drizzle of honey if you like. Bake for 15 minutes.

• 1 cup of Quinoa
• 1 cup of broad beans
• 1 cup of peas
• 1 cup of roughly torn mint leaves
• juice of half a lemon
• olive oil
• salt & pepper *optional for baby

• Cook Quinoa to packet instructions (usually 1 cup of quinoa to 2 cups of water. Bring to the boil then simmer till cooked). Transfer to a large bowl to dry and cool as much as possible. Refrigerate until needed
• Blanch broad beans and peas until tender. Run under cold water to stop cooking process. Keep a 1/4 cup of broad beans and 1/4 cup of peas aside for babies portion, and pulse in a food processor or blender. Then combine with remaining ingredients.
• Combine all the remaining ingredients for the family