• Heirloom Tomatoes in a variety of colours and shapes
• 1 large Buffalo Mozerella
• Handful of blueberries
• A few parsley leaves; finely chopped

For the dressing

• 2 tablespoons olive oil
• Juice of half a lemon
• Salt and pepper to taste

• Thickly slice the tomatoes and arrange on a platter. Tear mozzarella in half; place on top of salad. Scatter with blueberries and the chopped parsley.
• For the dressing, combine all ingredients; taste and adjust if necessary. Lightly coat the salad and serve

• 3/4 cup of quinoa and white rice; mixed – or just use quinoa if you prefer
• 1 zucchini; halved down the centre and chopped
• 1/2 capsicum , chopped
• 3 asparagus , chopped
• 2 big handfuls of baby spinach
• 1 bunch of mint , chopped
• 1 small head of broccoli
• juice of half a lemon
• olive oil
• pinch salt

• Cook Quinoa and rice on the stove top using the absorption method (see how to, in notes below). Alternatively cook rice your usual way and add veggies later
• Once rice has cooked or all the water has absorbed. Add the veggies on top of the rice. Allow to steam for 5 min or until tender. The heat should be very low so the rice doesn’t catch on the bottom of the saucepan. Alternative steam veggies separately and mix together later
• Once cooked, allow to cool slightly, transfer to a bowl and refrigerate until cool
• Once cool, add mint, lemon, a few good splashes of olive oil and salt

Easily serves a family of 3Don’t be concerned about quantities, add as many or as little veggies as you like.

Absorption Method: to do this I add rice to the saucepan and add enough water so the level comes to or just below the first bend in my index finger – If your finger is poking straight down just touching the top of the rice. Place lid on saucepan and bring to the boil. Once boiling turn down heat as low as it will go and leave rice to cook for about 10 minutes

Prep Time 2 minutes

Cook Time 15 minutes

Total Time 17 minutes

• 1/2 cup frozen shelled edamame thawed
• 1 tsp olive oil
• 2 springs thyme
• 1 tbls pecorino cheese grated
• salt

• Pre-heat oven to 200C/400F.  Add edamame to a roasted tray, toss in the oil, thyme leaves, pecorino and salt.  
• Spread in an even layer and roast for 15 minutes or until golden.  Serve warm.

• 2 Kohlrabi (green & purple – they taste the same)
• 3 Apples (I used pink lady but use any)
• 3 Carrots

• Peal all ingredients. Grate ingredients to a medium coarseness
• For baby – Add a portion to steamer basket and steam for roughly 5 minutes – server warm or cold
• For Mum & Dad – Add some mayonnaise and mustard – server

• 200 grams frozen green peas (approx 1 cup)
• 100 grams broccoli florets (about half a head of broccoli)
• 2 eggs; lightly whisked
• handful parsley; finely chopped
• 1 teaspoon turmeric
• Zest from 1 lemon
• 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
• Coconut oil for frying
• Greek yoghurt and lemon to serve

• Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
• Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
• Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
• Serve warm with a dollop of yoghurt and a lemon wedge

Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

• 4 stalks of kale; leaves roughly torn
• 2 small sweet potatoes; sliced
• 1 onion; chopped
• 60 grams parmesan cheese; shaved
• Salt and pepper

For the vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 bunch parsley; finely chopped

• Heat a frying pan with a little oil and fry the sweet potato until crisp and nicely golden (a couple of minutes each side). Season and set aside
• Saute the onions in the same pan until golden and crispy. Season and set aside.
• For the vinaigrette, add the oil, balsamic and parsley to a small bowl and mix to combine. Add the kale to a bowl and add the vinaigrette. Give it a good toss to coat.
• To assemble your salad add the kale leaves to a serving plate and top with the sweet potato, crispy onions and parmesan cheese. Best serve straight away.

• Watermelon
• Rockmelon
• Strawberries
• Blueberries
• Mandarine
• Mascarpone (Optional* store bought or see my previous post for homemade mascarpone)
• Flacked almonds

For the Glaze

• Juice of one orange
• 1 vanilla bean
• 2 teaspoons maple syrup

• Peel and slice all of the fruit and add to a platter. For the glaze add the juice, maple and the seeds from one vanilla bean to a saucepan and heat through. Drizzle over the fruit and refrigerate until ready to serve. Toss to coat fruit when ready to serve
• Add a handful of almonds to a dry frying pan, over medium heat toss regular until you achieve a nice golden colour
• Mix a little maple syrup with the mascarpone and add a dollop on top of the fruit. Finish with the toasted almonds.

• As few or as many apples as you like. I’ve used 2 kgs so I can freeze a big batch to have on hand
• 1 vanilla bean

• Wash the apples very well (I like to leave the skin on. If you don’t have a blender that will handle pureeing the skin then peal). Dice the apples and add to saucepan. Cut vanilla bean down the middle and scrape out seeds with a knife and add to saucepan along with the vanilla bean
• Add water to the pan so it comes approximately half way up the apples. Cover and cook until tender.
• Discard vanilla bean and puree in a blender

Print

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

For the chia pudding

• 4 tablespoons chia seeds ,black or white
• 1 cup milk
• 1 teaspoon vanilla bean paste ,or extract

For the roasted rhubarb

• 1 bunch rhubarb
• 1/2 punnet strawberries
• 1/2 orange, zest and juice
• 1-2 tablespoon honey ,use more if you like it sweet

Topping suggestions

• flaked almonds, bee pollen, hemp seeds, pepitas, honey ,or whatever you like

For the chia pudding

• Add all ingredients to a bowl or jar and mix/shake to combine.  Mix/shake again once it starts to thicken so you don’t end up with clumps.  Leave in the fridge to thicken.

For the roasted rhubarb

• Pre-heat oven to 200 degrees C (400 degrees F). Chop rhubarb and add to a roasting tin with remaining ingredients.  Cover with foil and roast for 25 minutes.  

To assemble

• Layer the rhubarb and chia pudding into little jars or a glass and top with whatever topping you have on hand.

Topping suggestions: flaked almonds, bee pollen, hemp seeds, pepitas, honey.  

• 1 Organic Banana (ripe spotted is best)
• 1 Organic Avocado (not too hard, not to squishy is best)

• Add equal parts banana and avocado to a bowl and mash with a fork until the desired consistency is reached. Add cooled boiled water, milk or formula to thin mixture if required.
• The obtain a very smooth mixture – use a spoon to push mixture through a sieve.

For older babies and children, spread mixture on toast or a sandwich