By Louise Westerhout
Louise Westerhout delights in cooking for herself, her son, her friends and family, and seeing the result of solid and healthy nutrients, in addition to satisfied mealtimes. For her ‘cooking, consuming and growing to be within the significant tradition of food’ is an essential component of the joys of existence. This philosophy is mirrored in her rules and recipes for foodstuff for infants upwards of 4 months, in addition to dishes appropriate for the entire relatives. there's an emphasis on natural nutrition and lots of the 70-odd recipes are wheat- and sugar-free with many dairy-, egg- and gluten-free ideas in addition. you will discover new rules and fit combos, utilizing basic and cheap materials. The textual content will entice all mom and dad because it encourages with out being prescriptive, but it is easy and useful to put off guesswork in terms of feeding infants and kids.
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Additional info for Cook Eat Love Grow: Healthy meals for babies, children and the rest of the family
When the potatoes are cooked, remove the skins, cut them into quarters and place them in a bowl. While they are still warm, dress them with the coconut and peanut sauce. Serve with a large salad. 60 cookeatlovegrow Fennel and egg salad with green mayonnaise Francis’s salad Serves 1 An inspired combination of flavour and texture, this salad was at one stage a great passion, which Francis ate every night in the short-lived fennel season. 1 potato, peeled, cubed and boiled until tender 1 orange, peeled and cut up into small chunks ½ head fennel, thinly sliced or grated 1 small avocado, cut into chunks sesame seeds or tahini extra-virgin olive oil lemon juice Toss all the ingredients together.
Maybe it’s not about cheese, maybe I need a holiday? 4 Tbsp extra-virgin olive oil 500–600 g cherry tomatoes 2 x 400 g cans organic chickpeas, drained 400 g mozzarella, sliced or hand-shredded 2 red peppers, thinly sliced 1 small bunch spring onions, chopped 200 g pitted black olives juice of 2 lemons 1 clove garlic, crushed 100 g rocket 100 g baby spinach a generous handful of chopped fresh basil Heat the olive oil in a non-stick frying pan. Add the cherry tomatoes whole and, without moving them around too much, roast them until soft and a little black in areas.
You come inside, put your hat down, open the fridge, reach for the jar of gazpacho, pour some into a tall glass and, still standing, polish off the whole thing! 6 fully ripe tomatoes 1 large red or yellow pepper 1 large English cucumber, peeled 6 spring onions 1 clove garlic juice of 2 lemons a handful of fresh parsley, rinsed a handful of fresh dhania, rinsed a small handful of fresh basil 2–3 cups cold water 5 Tbsp olive oil salt black pepper cayenne pepper Place all the ingredients (excluding the seasonings) in the bowl of a food processor and blend to the consistency of your preference.