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How boring and time consuming is it to find new and inventive ways to feed the kids!? Well we want to help – by bringing you a selection of easy to make recipes courtesy of baby food brand Bellota Baby.

Bellota Baby is the brainchild of ex Property Consultant and North Londoner, Jade Ireland. Jade began her foray into the nutrition and cooking world whilst on maternity leave, and after the birth of her second child, Jade made the bold move to leave the corporate world and start a baby food brand. The wholesome and nutritious meals devised by Jade have been instrumental in helping the health of her children, whilst providing a wonderful service to parents.

Bellota Baby is launching six new products and a subscription service this month. As well as being stocked in Daylesford, the brand is in talks with a number of large online retailers, so 2019 could be a fabulous year. We wish them all the luck!

ALMOND & FLAXSEED PORRIDGE: Serves 4

Soak the following ingredients in a cup of almond milk over night:

3/4 cup of oatmeal
1 TBSP flaxseed meal
1 TBSP sesame seeds
1 TBSP almond butter
1 TSP vanilla
1 TSP cinnamon

Gently heat the next morning stirring in another cup or so of almond milk depending on the desired consistancy.

Top with chia seeds, fruits, nut butter or anything that takes your fancy.

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LENTIL MUSHROOMS: Serves 4

8 large portobello mushrooms
75g puy lentils
2 courgettes
2 glove garlic
1 shallot
2 TBSP chopped parsley
Rapeseed oil
1 lemon

Preheat over to 180c
Dice the courgettes then add to a roasting dish with a crushed garlic glove & a few TBSPs of rapeseed oil
cook for 20 mins.
Lay the mushrooms out on another baking tray and brush with rapeseed oil then place in oven for 10 mins.
Meanwhile cook the chopped shallots & garlic in a hot pan until soft, then add the lentils and cover with water/vegetable stock and cook for 15 mins.
Add the lemon zest & parsley to the lentils and mix evenly.
Take the mushrooms out the oven and once cooled a little, pour the juice that has collected in them into the lentil pan and stir.
Dress the mushrooms with the lentils & courgettes and season.

Serve as accompaniment to meat or with a mixed salad.

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CAULIFLOWER & WALNUT RICE: Serves 4

I medium cauliflower
75g walnuts
3 TBSP of green olives
1 lemon
1 orange
3 TBSP olive oil
Black pepper
Handful of fresh coriander

Quarter the cauliflower – wash it thoroughly
Then put in the food processor with the olives and quickly blitz it so there are no large pieces left but it is still fluffy in texture. Don’t over do it or the cauliflower starts to become soggy.
Put in a large mixing bowl and add the zest & juice of the lemon & the juice of the orange
Add the walnuts to the food processor for a quick whizz
Then sprinkle the walnuts into the mixing bowl
Toss lightly with your hands then add the chopped coriander & pepper, mix again then drizzle the olive oil to finish. Eat as an accompaniment to fish or pulses or sprinkle on a green salad.

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CHICKPEA & SQUASH VEGAN BURGER: Serves 4

400g of pre soaked & cooked chickpeas/tinned
1 butternut squash
50g of mixed seeds – sesame/sunflower/pumpkin
Bunch of spring onions
1 TSP corriander
1 TSP cumin
1 TSP tamari

Wash and roast the butternut squash whole at 180c for about 45 mins.
Leave to cool before pealing off the skin roughly and cutting into large cubes
Add the cubes to a food processor with the drained chickpeas and chopped spring onions – give it a quick blitz so still textured & chunky.
Add the coriander, cumin & tamari giving it one last whizz in the food processor
On a large baking tray scatter the seed mixture
Spoon out around a 1/6 of the chickpea & squash mixture and start to roll it into a ball then flatten it on the baking tray into patties until nicely covered in the seeds. Turn and do the same on the other side.
Heat a non stick frying pan, adding a thin film of rapeseed oil then add the ‘burgers’ for about 10 minutes flipping then once so evenly cooked.

Serve with steamed broccoli, avocado & hummus.

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CORNFLAKE ENCRUSTED HADDOCK: Serves 4

500g haddock fillets
1/3 of buckwheat flour
1/4 TSP of pepper
1 egg
2 TBSP of water
1 cup of cornflakes
1/2 cup parmesan

Preheat the oven to 220C
Get 3 mixing bowls – add the flour & pepper to one (1), the egg & water to the another (2) with the crushed cornflakes & parmesan to the last bowl (3).
Place each fillet into bowl 1 covering it in flour, then bowl 2 coating it in egg, then dip into bowl 3 so the fillet becomes fully encrusted in the cornflake mix
Place on a lined baking tray and cook for 10-15 mins

Serve with french beans & tomato salsa.

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RAW BREAKFAST BARS: Makes 12

400g carrots
200g dried apricots
150g oats
100g mixed seeds – pumpkin, sunflower & sesame
3 TBS coconut oil
1 lemon
6 cardamom seeds

Peel and cut carrots adding them and the apricots to the food processor blitz until fairly smooth
Add the coconut oil, lemon & orange zest and whizz again
Then add to a mixing bowl with the oats & seeds, thoroughly mix together.
Spread on a lined baking tray then leave to set for a couple of hours in the fridge
Once set slice into bars/squares.

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