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.
So, after a month of fasting (which seems to have whizzed by), Eid is finally towards the end of this week! Woo-hoo! Whilst I’ve really enjoyed this Ramadan, and after every year have a renewed appreciation for food, I’m looking forward to getting back to normal and eating dinner with Aaliyah again. And with Eid on the horizon, I thought I’d share my yummy rice pudding (kheer) recipe!
My recipe is naturally sweet, rich, creamy and luscious, and is suitable for babies from 7 months and up. I used to cook this recipe a lot for Aaliyah when she was a baby, and now I cook it as a healthy alternative to the usual sugary kheer recipes for the whole family.
This pudding is well-balanced for babies and toddlers and all of the ingredients have amazing health promoting properties. The saffron used in the pudding contains the compound ‘crocin’, important for good memory and can actually help baby’s ability to learn new and exciting things! The dates in the recipe are impressive too, with antioxidant power close to that of blueberries – they are a concentrated source of calories, great for boosting energy, fibre-rich helping to keep bowels healthy and are a wonderful source of minerals, potassium, selenium and calcium.
Cooking basmati rice sounds like a fairly simple task; it only has three ingredients after all – rice, water and oil. With just three ingredients how can cooking rice go wrong? Well… it can actually go VERY wrong!
I remember when I first started cooking rice I would either flood the rice with too much water which meant soggy, overcooked rice. Or wouldn’t add enough and half of the rice would be stuck to the bottom of the pan! But this rice was NOT going to get the better of me! So I persevered until I got the perfect balance of rice, water and oil to create beautifully white, soft, fluffy basmati rice. Little did I know the squishy, overcooked rice I was unintentionally cooking all those years ago, would actually be great for weaning!
So how many of you are using baby-led weaning for your little one’s weaning journey? Thinking about it, I don’t know know many mums who haven’t used baby-led weaning at some point during their weaning journey with baby. Whether they incorporated baby-led weaning into a daily routine with the traditional purees (spoon-feeding), or solely used the baby-led weaning technique – it’s a great way to get babies interested in their food.
I chose to to use both methods – traditional purees and finger foods for my little one’s daily weaning routine; it worked really well for us. The spoon-feeding was great as I had peace of mind that Aaliyah was eating her meals. The finger foods were great for experimentation – practising her pincer grip and trying different textures.
I did however notice baby-led weaning recipes didn’t leave much room for taste! Bland, steamed vegetables were great for playing around with, but not so great in the taste department. So to add some much-needed flavour to those poor, bland little cubes of veg, I’ve got a fab no-chilli chutney recipe for you to try.