By Louise Westerhout

Louise Westerhout delights in cooking for herself, her son, her friends and family, and seeing the result of stable and healthy foodstuff, in addition to chuffed mealtimes. For her ‘cooking, consuming and becoming within the superb tradition of food’ is an essential component of the thrill of lifestyles. This philosophy is mirrored in her principles and recipes for nutrition for infants upwards of 4 months, in addition to dishes compatible for the complete relations. there's an emphasis on natural meals and many of the 70-odd recipes are wheat- and sugar-free with many dairy-, egg- and gluten-free ideas to boot. you can find new principles and fit combos, utilizing easy and cheap components. The textual content will attract all mom and dad because it encourages with out being prescriptive, but it is easy and functional to put off guesswork by way of feeding infants and youngsters.

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Extra resources for Cook Eat Love Grow: Healthy meals for babies, children and the rest of the family

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Mix your sprouts: delicate alfalfa, onion seed or the heartier pea-flavoured mung sprouts. Organic beets are sweetest, naturally… 4 handfuls of mixed sprouts 600 g baby beets, boiled soft and skin removed juice of 1 lemon juice of 1 orange 2 Tbsp chopped fresh mint 2 Tbsp chopped fresh oregano 1 tsp honey salt extra-virgin olive oil 500 g Halloumi cheese, sliced 5 mm thick 1 clove garlic, peeled and cut in half 4 Tbsp sesame seeds, dry-fried until brown ground black pepper (optional) Set out your dinner plates and place a handful of sprouts on each.

Set aside to cool. In a large bowl, combine the remaining ingredients with the tomatoes and gently toss with your hands or salad servers. food for the whole family 55 Celery, apple and butterbean salad on cos lettuce with roasted pecans and seared sweetcorn Serves 4 This salad is crunchy, sweet and creamy, with just a little tang from the apples and mayo. sweetcorn kernels cut from 2 cobs 2 large heads cos lettuce 2 Granny Smith apples, peeled and thinly sliced into flat segments 4 stalks celery, thinly sliced 2 x 400 g cans organic butter beans, drained a small handful of chopped fresh parsley mayonnaise (see p.

Food for the whole family 47 Gazpacho Serves 4 It’s summer, you’ve been mucking about outside in the sun for just a little too long. 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.

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