Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

• 2 cups yellow split peas
• 4 cloves garlic ,crushed
• 1 tomato ,chopped
• 2 tsp salt
• 1 small red chilli ,chopped *optional
• 2 tbsp olive oil
• 1 onion ,sliced
• 1/2 tsp whole cumin seeds
• 1 tsp brown mustard seeds
• 1 tsp turmeric
• 50 grams butter ,optional*
• To serve: natural yoghurt, coriander, hemp seeds, sweet chutney ,optional*

• Add yellow split peas to a large saucepan with half the garlic, tomato, salt and chilli if using.  Add 6 cups water and bring to the boil.  Skim off any froth that forms on the surface, this will stop it boiling over. 
• Continue boiling, adding an extra 4 cups of water as the liquid absorbs, for 45 minutes or until the split peas are tender and falling apart.  Stir often to ensure if doesn’t stick.
• Once the dhal is cooked add oil to a large saucepan or pan and fry the onion until tender, add garlic and spices and continue to fry until just browned. 
• Add the split peas to the fried onion, being careful it doesn’t splatter.  Stir to combine.  Turn off heat and add butter if using, combine well.  Adjust seasoning. 
• Serve with rice, natural yoghurt, fresh coriander, hemp seeds and sweet chutney – or simply on its own. 

This makes a large batch of dhal so freeze what you don’t use for another day.  The butter is optional but does make it extra delicious and silky. 

• 1 ripe mangos;
• 1/2 cup chopped fresh pineapple
• 1/2 cup cooled rooibos tea
• 1 tablespoon of your sweetener of choice (maple syrup / honey / brown rice syrup)
• Handful of ice-cubes
• 1/4 cup black large tapioca pearls

• Add a few cups of water to a saucepan and once boiling add your tapioca pearls. Simmer until the pearls are tender. About 10 minutes. Drain and rinse under cold water. Leave to sit in cold water until you prepare the remaining ingredients.
• Add the mango, pineapple and ice to a blender along with the rooibos tea and blend until smooth. Add sweetener to suit your taste.
• Drain and add tapioca pearls to the bottom of your two glasses and top with the smoothie mixture. Serve cold.

Black tapioca pearls are available from asian grocersRooibos tea is available from supermarkets and is a great options for kids. Caffeine free

Add extra sweetener to suit your taste

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.

• 250 ml water
• 150 g butter , cut into cubes
• pinch of nutmeg
• pinch of salt
• freshly ground pepper
• 200 g plain flour
• 5 eggs; at room temperature
• 120 g gruyere cheese , diced into 1/2cm (1/4 in) cubes
• Extra egg , beaten, for egg wash

• Pre-heat oven to 200 degrees (400 degrees F)
• In a large saucepan put water, butter, salt, pepper and nutmeg. Bring to the boil while stirring constantly – very important or it will split
• Once boiling, turn off the heat and add the flour. Combine and keep stirring for one minute until well combined and a dough forms
• Immediately incorporate one egg at a time into the dough – I use a whisk. Tap the whisk on the sides of saucepan to loosen the mixture if it gets stuck in the whisk – its hard work but worth it. Once all the eggs are combined, stir through the cheese
• Using a tablespoon, spoon onto a baking tray lined with baking paper. With a pasty brush, egg wash just the tops – not letting it run down the sides
• Bake for 25 minutes; serve

Makes about 16 large gougeresThe recipe insists on using greyere cheese but I have used all sorts (manchego, gouda, etc.). Not very authentic I know, but they still taste great

You can also freeze raw gougers. Put them straight into the oven frozen and allow an extra few minutes cooking time

Adapted from Jacques Reymond – Cuisine du Temps

• 100 grams of red lentils
• 1/2 chicken breast
• 1/4 cup leek
• 2 tomatos
• 1/2 cup chopped broccoli
• 1/2 cup chicken stock (salt reduced)
• 1 tbls olive oil

• In a saucepan cook the lentils as per the packet instructions (for 100grams add approx 3/4 cup of water and simmer until soft)
• Dice the vegetables and chicken
• Add olive oil and leek to a frying pan, cook until tender
• Add tomato and broccoli, stock & cooked lentils. Simmer until the vegetables are tender and the chicken is cooked through.
• Server as is or add to a blender and pulse till the desired consistency is reached.

• 1 medium size pumpkin or 2 mini pumpkins
• olive oil

For the filling

• 1/2 onion , finely chopped
• 1/2 cup pearl barley
• 1 1/2 cups organic chicken stock
• 3 large tomatoes , diced
• 1 zucchini , diced
• 1 celery stick , diced
• 1/4 cup peas
• 1/4 cup chopped parsley
• Celtic sea salt + pepper (optional)

• Preheat oven to 180 degrees C (350 degrees F)
• Wash and cut the top off the pumpkin, scoop out the seeds and fibre; set aside

For the filling

• Saute the onions in a frying pan (use one that has a lid) until tender
• Add all the remaining ingredients and bring to the boil
• Cover with lid, lower heat to a simmer & cook for approximately 20 min or until the pearl barley is cooked through (if the filling is too dry add a little extra stock or water so the filling is quite moist)
• Place pumpkin on a baking tray and stuff with the filling mixture; pop pumpkin lid on and brush/spray with olive oil; wrap pumpkin in foil
• Bake for 2 hrs or until tender. Test by piercing the flesh with a sharp knife
• Remove foil and pop under the grill for a few minutes if you would like it nicely browned on top
• Cut into portions or scoop out the flesh and mash (depending on your child’s chewing ability)

You can eat the pumpkin skinUse any vegetables that you have handy. You could also add currants, nuts, etc.

Divide into portions and freeze

• 1 organic free-range egg
• A splash or two of milk
• 1/2 Avocado

• Whisk the egg and milk in a saucepan. Cook over medium heat scraping the bottom of the pan in order to achieve a lightness to the egg mixture. Once set allow to cool slightly
• Slice Avocado and server with eggs

• 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

• 1/2 cup of organic oats
• 1 banana
• Handfull of raspberries
• A little oil (coconut oil is best)

• Cook oats as per packet instructions. (I use 1/2 cup of oats with full cream milk). Using a grill plate or a frying pan add oil. Slice banana in half length ways and grill until you active a nice colour and the banana has softened slightly – Don’t over cook or it will turn to mush
• Add porridge to bowl and top grilled banana and fresh raspberries

Makes enough to serve Mum and Bub

• 1/4 cup Organic Bircher Muesli
• 1/4 cup Organic Natural Yoghurt or you could use milk
• 2 tbls Water
• Berries or any fresh sessional fruit; to serve

• Combine Bircher Muesli, yoghurt and water. Leave to soak overnight in the refrigerator
• The next day; stir add berries/fruit and server