It’s a week after book launch and I can honestly say it’s been manic! The interviews and reviews started a couple of week’s before launch and it’s been non-stop ever since. It’s been fab though and totally worth it! I’m super pleased to say the book is going really well!! I’ve had some simply fabulous reviews from Gurgle magazine, Reveal magazine, and from mummies who have tried and tested the book. You can read some of their views on it here:
Let Them Be Small
I was also lucky enough to appear on the BBC Asian Network on Wednesday to talk weaning, and ‘Flavour-led Weaning’. I was on The Big Debate show with Qasa Alom from 12pm. It was great fun, and a lovely listener from Scotland even called the show to say how great it was that I was focusing on weaning with aromatic flavours and spices, as she too couldn’t find any sort of guidance when she was weaning her children.
If you didn’t catch the interview on the BBC Asian Network (12.15pm on Wednesday 8th March) , you can hear it here. Approx 15 minutes in length.
Well launch day for my new cookbook, ‘The Flavour-led Weaning Cookbook’ is finally here. I’m super excited and scared to say the least! I’ve worked really hard on this book and I hope you all find it useful for your weaning journeys.
Here’s a little video of my Apple and Ginger Puree to celebrate the launch. Hope you like it. And to find out more about flavour-led weaning click here.
The Flavour-led Weaning Cookbook, is available to buy now from all good bookshops including Amazon.co.uk, WHSmith and Waterstones. Also available from Amazon.com.
Only 7 days to go until book launch! Eek! Super duper excited, I hope you are too. To help you get an idea of the range of recipes in The Flavour-led Weaning Cookbook, here is another recipe I’d like to share. My Thai Chicken Curry recipe suitable for babies from 10 months onwards.
Generally I find curries always tend to go down well with babies and toddlers – Aaliyah always lapped them up. Something about the combination of delicious flavours and a lovely aromatic curry sauce means it tastes amazing and is easy for babies to eat. I used these recipes to spoon-feed Aaliyah, but also for baby-led weaning. I’d simply hand Aaliyah her little spoon, and she’d happily feed herself. Give it a try, I hope you and your little one enjoy.
So I’m at count down now with book launch number 2 – 10 days to go! Whilst every time I think about the launch, my heart is literally pounding out of my chest [I’m that scared!], I am also very excited and proud at the same time. It really is a fab book, and I’m really excited to hear all your thoughts about it. Please feel free to leave me comments below.
So onto my recipe! This is a delicious, mildly sweet yet earthy tasting two-veg mash taken from my cookbook – The Flavour-led Weaning Cookbook. Perfect for tickling a baby’s sweet and savoury taste buds. Beetroot may encourage the production of disease-fighting white blood cells and contains folic acid and iron. Broccoli is also rich in vitamin C while turmeric is known as an anti-inflammatory spice. With all these immune-boosting ingredients, this yummy mash may help to keep colds and flu at bay. Suitable for babies from 7 months.
Super excited friends! My brand new weaning cookbook – The Flavour-led Weaning Cookbook, will be released in just a few weeks time (2nd March)! So I thought I’d give you a taster of some of the recipes. Starting with some delicious, puree recipes.
This Kiwi, Mint and Lime puree recipe is suitable for babies from 6 months, after first tastes and mixed-ingredient purees have been accepted.
I LOVE, LOVE, LOVE this one! It’s a beautiful puree – fresh, sweet, sour and uplifting. Kiwis and limes are an excellent source of vitamin C, necessary for cold and flu protection. The mint is fresh-tasting and aids digestion. A wonderful combination of flavours.
For the past few weeks I’ve been talking about my brand new cookbook ‘The Flavour-led Weaning Cookbook’, which is due for release on 2nd March. So I thought I’d tell you a little more about what I mean by ‘flavour-led weaning’.
Flavour-led weaning is something that developed as a result of weaning my daughter Aaliyah. Of course, I didn’t realise at the time that’s what I was doing. The closest I could get to explaining what it was, is by referring to it Indian Baby Food – weaning with aromatic flavours, herbs and spices. But actually, I was doing more than that. I wasn’t only feeding her Indian food (those of you who have my first book ‘Easy Indian Super Meals’ will know this). I was feeding her a range of different cuisines – Spanish, Italian, British, but all with an Indian/ aromatic twist, to keep her palate as broad as possible, and to keep mealtimes fun and interesting.
I developed these recipes because the weaning books, websites, blogs and forums I was researching when I started Aaliyah’s weaning journey a few years ago, were quite frankly, bland, boring and nothing like the meals I cooked at home. It seemed strange, to me, to wean her with meals that were completely unlike what I would be feeding her in the future, and was convinced I would have had a battle on my hands when I transitioned her over to our family meals – offering her flavours she had never tried before, and yet expecting her to eat them with no protest.