Tag Archives: baby food

baby food but not quite

Being a mother is quite time consuming and the perfect test to see how you adapt to new situation! As soon as you get around to breast feeding or to organizing bottle schedule, you have to learn how to give real food to your, already, a few months old!

So, here are a few ideas of mix that you can actually use for adults too, mixed or not, to accompany some protein (vegan or vegetarian or meat) and, maybe a few raw veggies to get some crunch.

I cook everything in an electric steamer then I mix and I might add some water if the mix is too thick which can be the case with rice.

You’ll have a few * to give you ideas to complete the mix to get an adult meal.

Until now, my baby has eaten all of it without spitting it out!

potatoes + beetroot*

rice + cherry tomatoes

cucumber + millet

parsnip + rice + basil**

quinoa + broccoli

sweet potatoes + mushrooms

turnip + millet

potatoes + parsnip + fresh coriander

fennel + rice***

pumpkin + cauliflower

potatoes + zucchini

celeriac + basmati rice

sweet potatoes + carrots

I either add some virgin olive oil or some organic butter.

It’s so great to see my kid test new food and to see the promise of so many shared meals!

* The potatoes and beetroot purée is great and delicious. It would be perfect with some fresh ruccola and goat cheese. Why not a few chopped hazelnuts and for the meat eater, a nice steak.

**I also tried the parsnip and rice with fresh coriander. For adults, adding some freshly grounded coriander would be delicious. I would keep them unmixed and serve it with a curry made with coconut milk and lots of veggies. If you need protein, you can add some lentils or some chicken to the mix.

Don’t hesitate to add heat!

***If you use some arborio rice (the round one for risotto), you could serve it with Italian sausage containing fennel seeds or heat some fennel seeds in a hot pan and add cubes of firm marinated tofu.

Marinate the tofu in a mix of olive oil, freshly grounded fennel seeds, salt and pepper.

Add some sauce made with a reduction of white wine, shallots, a little water and saffron. When the reduction is ready add either butter or olive oil to emulsify.

 

 

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