FUN RECIPES!

PLEASE NOTE THAT THESE RECIPES ALSO MAKES PROVISION FOR GLUTEN/WHEAT AND DIARY/CASEIN ALLERGIES

WE ALSO STEER AWAY FROM USING TOO MUCH SUGAR

SCROLL DOWN FOR RECIPES

TIPS FOR ENCOURAGING FUSSY EATERS

If your child is regularly refusing food, you may want to try some of these ideas:
•    Ensure that he is hungry prior to a meal by making sure he has had plenty of time in the fresh air, and has ‘played hard’.
•    Give him small servings and use crockery and cutlery he likes, which is bright and fun.
•    Stick to a routine for feeding times – regular meal times and snacks are best for children.
•    Ensure meal times are relaxed and happy. Avoid eating in front of the TV and discourage any kind of games, radio and other distractions at this stage.
•    If it is appropriate, let your child help you serve up his portion.
•    If it’s possible, let him help you make one aspect of the meal, and then encourage him to dish this up, or discuss how well he did his part of the ‘making’ of the meal.
•    Never bribe your child – you could engender an intense dislike for the food, and send the wrong message about eating.
•    Don’t rush him – children need plenty of time to eat in a relaxed atmosphere. Eating slowly and chewing properly must be taught now if they are to develop healthy habits later on.
•    Offer your child new and interesting foods regularly – remember, he may need to see this food a few times before he will actually try it.
•    Don’t include desserts – only offer one course, with desserts on special occasions such as a birthday, and only when he has eaten the nutritious plate of food. Desserts are unnecessary and send the wrong message.
•    Try not to express anger if your child won’t eat; it may make him less likely to eat.
•    Avoid giving beverages before a meal which will fill him up.
•    Remember, too, to model what you want your child to imitate. If you eat all your food regularly, and express enjoyment – it’s likely he will too.
•    Some children may exhibit quite mature tastes in food (spicy food, mature cheeses, olives, mild curry etc) – you may want to try giving him a chance to try some – often children want to eat what you eat.

FISH CAKES WITH MASHED POTATO
2 sliced onions
1/4 large butternut, sliced and steamed or sweet potato
cooked fish (hake, salmon or fish from a tin)
chopped parsley
1 egg

Saute the onions in a pan with some olive oil
Steam the butternut or sweet potato  and mash
Flake the fresh fish and mix with the steamed butternut/sweet potato
Mix in the chopped parsley
Season to taste with sea salt
Beat the egg and place it in a flat dish
Shape the fish mixture into fish cakes or fingers, dip in the egg and bake, grill or fry in shallow olive oil
Serve with crunchy greens and mashed potatoes

FISH WITH ORANGE SAUCE

1-2 kg of white fish fillets

3/4 cup of orange juice

3 spring onions, diagonally sliced

25 ml lemon juice

38 ml olive oil (divided in half

2  ml ground ginger

2 ml Himalayan Salt

seasoned flour (rice, almond or normal)

orange slices

Place the fish in a shallow baking dish

Combine orange juice, spring onions, lemon juice, half the olive oil, ginger and salt

Pour over the fish and marinate for 30 minutes

Dip the fish in seasoned flour, saute in the remaining oil until the fish flakes

Turn halfway through cooking time

Remove the fish and keep warm

Add the marinade to the pan and reduce to thalf the volume

Pour over the fish, garnish with orange slices

PECAN BROCCOLI

1 Head of fresh broccoli or frozen florets

12.5 ml butter

38 ml pecan nuts (3 table spoons)

2 ml Himayalan Sea Salt

2 ml pepper (optional)

Steam the broccoli for about 4 minutes until crispy-tender.

Plunge ice-water to stop the cooking process and drain

Heat the butter in a pan on medium until melted

Add the broccoli, pecans, salt and pepper.

Cook, stirring gently for 2-3 minutes until thoroughly heated.

CARROTS WITH HONEY AND GINGER

2 large carrots, peeled and cut into chunks, rounds or slices

5 ml honey

25 ml olive oil or 5ml butter

Pinch Himalayan salt

Pinch ground black pepper

5ml fresh ginger, peeled and minced or a little ginger powder

Place the carrots, half the oil/melted butter, seasoning and honey in a bowl and coat well

Heat the remaining oil or butter in a pan

Saute the minced ginger until it turns light brown

Add the carrot mix and saute until soft (approximately 10 minutes)

CINNAMON SPICE GRANOLA

125 ml cashews

375 ml pumpkin seeds

250 ml almonds

125 ml sunflower seeds

250 ml raisins

2.5 ml salt

5ml cinnamon

2.5ml ginger

1 ml nutmeg

30 ml cup honey

62.5 ml coconut oil

Mix with the remaining ingredients, except the coconut oil and honey.

Melt the coconut oil and honey over low heat, add and mix well

Press into casserole dish and bake 18-20 min or till browned.

Cool, crumble mixture. Serve with almond milk.

Options: serve with oats that has been soaked overnight

Serve with chopped apples and/or bananas

*All nuts taste best and are more nutritious when soaked overnight then placed on an oven tray and dried in the oven on 150 degrees for 12 hours. DELICIOUS!! (do sunflower seeds separately for this recipe)

ALMOND RICE PUDDING

2 cups rice

5 cups almond milk

1/4 cup sugar or xylitol (replacement for sugar)

toasted and sliced almonds for garnish

Combine the rice, almond milk and sugar/xylitol in a pot

Cook as you would any rice, but leave it a little liquidy

Serve garnished with sliced almonds

COCONUT MILK ICE CREAM

For a chunky version of this nourishing ice cream, stir a cup of chopped peaches or strawberries into the mixture before transferring it to the freezer.

Stir the mixture every hour to break up the crystals.

4 egg yolks

1/2 cup of sugar or xylitol

1 can light coconut milk

1 can regular coconut milk or coconut cream

10 ml vanilla extract

In a large bowl, wisk the yolks and sugar together until pale yellow for 1-2 minutes.

Add the light and regular coconut milk and wisk again until well combined

Transfer the coconut mixture to a medium pot and cook over medium heat for about 8-10 minutes

until just thickened and mixture coats the back of a spoon.

Do not let the mixture boil.

Remove the pot from the heat and stir in the vanilla.

Transfer the contents of the pot to a bowl and chill until cold.

Place in the freezer.

Stir the mixture every hour to break up the crystals and freeze for another 2 hours