Radish
50g quinoa
1 tsp chopped mint
1 tsp chopped parsley
4 radishes, finely sliced, then quartered
10 thin slices of cucumber, cut into matchsticks
1/2 lemon (juiced)
1 tbsp olive oil
1/4 tsp agave syrup, maple syrup or honey
1 tsp shoyu or soy sauce
Cook the quinoa in water for 14 mins until tender, then drain. Mix with remaining ingredients. For an impressive lunch, serve in half a melon, where the seeds used to be.
This is taken from the Weaning Made Easy cookbook but is delicious for all the family!
1 tb olive oil
1 onion (peeled and finely chopped)
4 carrots
4 potatoes
1/2 cup dried red lentils (washed)
1 tsp ground corianderHeat oil in a frying pan, add onion and saute until transparent and soft. Add coriander, lentils and 3 cups of water. Bring to the boil and boil rapidly for 15 minutes.
While this is boiling, peel the potatoes and carrots and cut them into small pieces.
After 15 minutes, add the potatoes and carrots to the lentil mixture. Cover the pan and simmer until soft. Mash with a potato masher.
For weaning, divide into portions.
1 courgette
1 aubergine
1 onion
2 cloves garlic
3 carrots, peeled, halved and quartered
10 baby tomatoes
3 sprigs thyme
1 tbsp olive oil
1 tin lentils (rinsed and drained)
Dressing
1 tsp tahini
2 tsp vinegar
2 tsp soy sauce
1 tsp honey
juice of half a lemon
Heat the oven to 200c. Chop all the vegetables into inch sized cubes, mince the garlic and mix it all with the oil and thyme in an oven proof dish. Bake for 40 minutes or until all the vegetables are cooked. Check and stir a couple of times during the cooking.
Mix the dressing together well and stir into the warm vegetables. Serve warm or cold with some cous cous that has been prepared with vegetable stock and seasoned with the juice of a lemon.
1 red onion
1 courgette
10 mushrooms
1 red pepper
1 green pepper
2 beef tomatoes (or 4 smaller ones)
Dressing
1 tbsp olive oil
1 tbsp vinegar
2 tsp tomato puree
2 tsp dark soy sauce
1 tsp light soy sayce
1/2 tsp brown sugar
Mix together the dressing ingredients. Clean the veg and slice thinly. Mix with the dressing and leave to marinate in the fridge for at least an hour before serving.
Season to taste and serve with a slice of quiche or a baked potato with butter and cheese.