Puree & Pudding

CHILDREN’S RECIPE: Baby Food
Ingredients:
Bananas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Dates/Prunes, puréed; to assist digestion
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel and purée bananas on a plate by mashing them down with a fork. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Popsicle sticks may be added so bananas can be a natural teether. Adding puréed dates/prunes will remedy constipation. Cinnamon or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Mason Jar Banana Pudding
Ingredients:
3 Bananas, halved
½ cup Walnuts
2 tbsp Pomegranate Molasses
1 cup Sugar
¼ cup Flour, sifted
¼ tsp Salt
2 ¾ cups Milk
4 Egg Yolks
2 tsp Vanilla
3 tbsp Unsalted Butter, melted
1 dozen Sugar Cookies and Graham Cracker Cookies

Method of Preparation:
In separate pans, sauté bananas and walnuts in pomegranate molasses. In a saucepan, combine dry ingredients and gradually whisk in milk. Place over medium heat, cook for 8-12 minutes while stirring, until a creamy consistency is reached and bubbles form. Continue to cook, stirring constantly, for 2 minutes more. Drizzle the mixture into egg yolks, while whisking vigorously, until combined. Pour mixture back into saucepan and place over medium heat. Cook for 2 minutes, stirring constantly. Remove from heat. Mix in melted butter and vanilla. Layer cookies, caramelized bananas, walnuts and pudding in mason jars.

Puree & Bronzino

CHILDREN’S RECIPE: Baby Food
Ingredients:
Carrots
Olive Oil
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Cumin, Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Clean and peel carrots and remove stems; brush with olive oil. Place on a baking sheet and roast at 300F for 30 minutes. This will yield a stronger flavor and help baby’s palate develop. You may steam sliced carrots for a milder dish. Place in a food processor or blender and purée until smooth. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Cumin, cinnamon or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Bronzino with Carrot Vichy
Ingredients:
4 sprigs Parsley, chopped
2 tbsp Leeks, sliced thin
2 tbsp Butter
1 whole Bronzino
Salt, Pepper to taste
2 tbsp Olive Oil
3 Carrots, sliced thin
1 tsp Dill
¼ cup Water
2 tbsp Coconut Nectar
½ Lemon, juice of

Method of Preparation:
Sweat parsley and leeks. Season the fish with salt and pepper. In a pan add butter, bronzino and top with parsley and leeks. Bake at 350F for 7-10 minutes. Place carrots in a pan with olive oil, salt, pepper, dill, water and coconut nectar. Cover with parchment paper and let them steam until soft. Spoon carrots on plate, top with the fish and drizzle with fresh lemon juice.

Muffins & Tart

CHILDREN’S RECIPE: Blueberry Muffins
Blueberry Muffins:
Ingredients:
1 cup Quinoa Flour
1 Egg
3 tbsp Brown Sugar
2 cups Blueberries

Blueberry Compote:
Ingredients:
2 tbsp Sugar
2 tbsp Cornstarch
¼ cup Water

Method of Preparation:
Mix flour, egg and brown sugar to make muffin batter. Spoon batter to muffin divider and add blueberries. Bake at 350 degrees until the muffins are brown. It should take 10-12 minutes. Add sugar to hot pan; add blueberries, cornstarch and water to make your compote. Place muffins on a plate and add your blueberry compote.

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FAMILY RECIPE: Blueberry Lemon Tart
Ingredients:
6 Tarts (store bought)
3 tbsp Brown Sugar
1 tbsp Lemon, juice of
2 tbsp Lemon, zest
2 tbsp Cornstarch
¼ cup Water
3 tbsp Butter
Blueberry Compote, from children’s recipe

Method of Preparation:
To make lemon custard, in a hot pan add brown sugar, lemon juice and zest, cornstarch, and water. Then add butter. Add spoon full of lemon custard to tarts and top with blueberry compote. Chill and serve.

Tomato Salad Two Ways

CHILDREN’S RECIPE: Tomato & Watermelon Salad
Ingredients:
3-4 Heirloom Tomatoes, in assorted colors; ¾” diced
1 Seedless Cucumber, peeled and ¾” diced
1 cup Seedless Watermelon, ¾” diced
1 Avocado, pitted and ¾” diced
3 tbsp Extra Virgin Olive Oil


Method of Preparation:
Alternate tomato, cucumber, watermelon and avocado on plate. Sprinkle with oil.

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FAMILY RECIPE: Tomato Basil Salad with Balsamic Dressing
Ingredients:
2 Tomatoes, sliced
4 oz Mozzarella Cheese, sliced
2 oz Shallot, sliced
2 oz Fennel, sliced
1 tbsp White Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
Basil, Mint to garnish

Method of Preparation:
Build salad with tomato and mozzarella slices, shallots and fennel. Drizzle oil and vinegar over salad and garnish with mint and basil.

Smoothie & Cobbler

CHILDREN’S RECIPE: Peaches And Cream Protein Smoothie
Ingredients:
1 cup Unsweetened Coconut Milk, vanilla, from carton not can
1 scoop Protein Powder, vanilla or plain
1½ cups Peaches, pitted and skin on
½ Banana, peeled and sliced
½ tsp Vanilla Extract (optional, adjust according to taste)

Method of Preparation:
Add all ingredients to a high-powered blender and blend. Pour into your favorite smoothie glass and enjoy. 

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FAMILY RECIPE: Peach Cobbler
Ingredients:
2 tbsp Butter
3 tbsp Brown Sugar
1 tbsp Star Anise
2 Peaches, diced
1 Banana, peeled and sliced
½ Lemon, zest and juice of
¼ cup Vanilla Extract
¼ cup Yogurt to garnish
Brown Sugar, Mint to garnish

Method of Preparation:
In hot pan, melt butter with brown sugar and star anise. Add peaches and blend. Then add bananas, stir. Add lemon juice, lemon zest and vanilla extract. Sautee for 3-5 minutes until caramelized. Serve and top with yogurt, brown sugar and mint.