Thursday, 30 May 2013
Wednesday, 29 May 2013
On Saturday we headed down to Bristol for Vegfest. The sun was shining, we actually left the house on time... and then we hit traffic. Due to the overwhelming amount of people heading down south to enjoy the sun at a Bank Holiday weekend (which is almost unheard of!) it took us 4 1/2 hours to complete a journey that should of been about 1 1/2 hours!
We definitely weren't going to let it ruin our day, and even though we didn't arrive until after 3pm we headed over to check out the stalls. It was our first time at the Bristol fest, but we'd visited the Brighton one before so more or less knew what to expect.
We breifly checked out the children's area - it'll be great in years to come but she was still a bit too young to really enjoy any of it. There was a magician and lots of games in a cute bunting adorned tent.
We ate Chipstix - which in all honesty was slightly strange and ate yummy spelt vegan pizza. There was a lot more that we wanted to get to (ie: the Wheaty and Vegusto stalls) but with a pushchair and so many people crowded around it was impossible!
We had a great day and will certainly return in future years - hopefully we'll manage to get there a little earlier next year!
After being turned away from a pub for it being 6:10pm and having a baby in tow we sat in the park and enjoyed the sunny evening and even got to see a hot air balloon launch.
Monday, 27 May 2013
Sunday, 26 May 2013
Saturday, 25 May 2013
Friday, 24 May 2013
It has really happened now, and nothing is safe. She can reach almost all the surfaces in our living room, and another round of baby-proofing has been completed. If she sees it, she WILL grab it and it WILL be covered in drool.
Thursday, 23 May 2013
We are lucky enough to live in a pretty part of the world surrounded by little villages and countryside, however it does mean that things in our hometown fill up pretty quickly and often require a drive out to a village for a class with spaces.
Today was ultimate destruction! It doesn't help that it's held in a library and Small LOVES books. No book was safe today - we learnt absolutely no signing today, but oh boy did we pick up books!! She's not being naughty as some other parents looks would suggest - she's just exploring the world around her. I have NO idea how all the other children sit still for so long.
Wednesday, 22 May 2013
I can't believe her first year has flown by so fast, she's changed and developed so much and I'm looking forward to all the milestones yet to come.
Monday, 6 May 2013
Small is at the stage where she handles lumps and finger foods well and with enthusiasm, but still needs a portion of the meal she can handle easily. Even if your child is past this stage this meal works well if you slice the 'omelet' into soldiers and use the puree as a dip.
1 package of firm silken tofu
1 TSP frozen garlic
1 TSP Tumeric
2 TBSP of Cornflour
1 TBSP Gram Flour
1 TSP Purple Corn Flour
60ml Junior Soya Milk
Dash of Pepper
3 TBSP Nutritional Yeast
1 TSP Coconut Oil (or margarine)
Dump all the ingredients into a food processor and mix until smooth.
Grease a 9 inch pie dish and pour in half the mixture.
Bake for around 30 minutes at 175 degrees celsius.
1 Chopped Carrot
Handful of Broccoli florets
Handful of Cauliflower Florets
1/4 cup passata
1 TSP Coconut Oil
2 TBSP Vegan grated Cheese
Saute vegetables in coconut oil for around 10 minutes, adding the vegan cheese at the last minute to melt a little.
Add the vegetable and cheese mixture to a food processor and add the passata. Blend until smooth.
To make a serving for an adult - add a pinch of salt to the omelet batter before cooking, and reserve some vegetables and 'cheese' before blending.
Assemble and watch your child enjoy!
If you've never cooked with coconut oil before I really recommend you give it a try - it's delicious and really adds flavour to this simple meal.
1 Baking Potato per person
2 TBSP Coconut Oil (I use THIS cold pressed type)
1 TBSP brown sugar
Chopped Vegetables - I used Mushrooms, Broccoli, Carrots, Cauliflower, Tomato & Courgette
1/2 Cup Quinoa
First off - baked potatoes. Allow one per person and it's up to you if you oven bake them or microwave them. Everybody has their favorite method so I won't interfere!
I cook my Quinoa in a small portion rice cooker - it speeds things up as I don't have to be watching it while it cooks and just takes care of itself. In my cooker I used 1/2 cup of rinsed quinoa and 1 1/2 cups of water. If you don't have a rice cooker cook according to the instructions of the packet.
Whilst the Quinoa and potatoes are cooking add your coconut oil and vegetables to a frying pan and saute over a medium heat for around 10 minutes - depending on which and how many you are cooking.
About halfway through sauteing your vegetables add the brown sugar and stir well.
Heat up passata.
To assemble - cut your baked potato in half, add margarine and top with a layer of quinoa. Top with vegetables and passata.
Sunday, 5 May 2013
2 Baby Rusks - the choice to use store brought or homemade is yours
1 TSP Almond Butter
1/2 Cup Of Junior Soya Milk
A sprinkle of ground Flaxseed & Pumpkinseed mix
Combine all in a bowl and mush into the right consistency for your baby's age/ ability.
I recommend using Alpro Junior soya milk as it has a higher fat/ vitamin content than regular soya milk.
The best rice to use is 'Pudding Rice', but if you don't have any on hand it will also work with regular white or a 50/50 mix of white and brown rice.
Half a cup of uncooked rice
1 Cup water
1 Cup of Soya Milk
You could also add: 2 Tsp Almond/ Cashew Butter, 1 TSP Nutmeg or Cinnamon, 1 TSP Ground Flaxseed or Flaxseed Oil
First off - you'll want to cook the rice. Early on in Small's weaning journey I invested in a small portion rice cooker and it's been an absolutely amazing thing to have. Add twice as much water as you have rice, flick the switch and leave. Perfect rice every time. If you don't have one of these wonderful gadgets - follow the instructions on the packet and cook on the hob.
Into a food processor add your cooked rice, pealed bananas and milk (plus anything else you are adding to the mix) and process.
Depending on your child's chewing ability you may need to add more or less soya milk.
Friday, 3 May 2013
It's rare for me to follow other people's recipes - usually I'll just create my own, but this week I decided it was time to get Small eating 'family' meals and was looking for a little inspiration. As you might have gathered from the blog - I cook for her a lot anyway, but have been making her meals I know she can manage. She'll actually be one in a matter of weeks and us all eating the same meal has lots of advantages, mainly saving time in the kitchen and food bill!
The guide has a suggested meal plan and all the recipes for a two week period which it says are suitable for older babies and toddlers - all the recipes are suitable from one year (and Small is pretty awesome at chewing) so gave it a go. I brought a paper copy, but if you'd like to try it out too you can get it free online HERE.
So far we've made the Hummus, Tofu Potato Cakes, Very Quick Lentil Soup, Quick Mushroom & Almond Nutmeat, Lentil & Broccoli Gratin, Macaroni Cheese, Scrambled Tofu and Apple with Raisins. She's readily eaten all except the 'nutmeat' - I think the flavors were a little too strong for her and will season her portion less next time I make it.
Is it really family food? I'd say yes, but you might want to season your serving a little more than you do for your child. This week I've happily eaten these meals alongside Small and even rather quite liked some (Lentil & Broccoli Gratin). We are also both fans of the Nectarine Desert - it really doesn't taste like it's full of tofu!
I'm glad I revisited this guide now Small is a bit older and I'll definately make some of these things again. I think if you have a vegan child it's a 'must read' along with Feeding Your Vegan Infant With Confidence.