Using yesterday’s rainbow harvest today.
Let me take you through our day as we enjoy eating yesterday’s rainbow harvest. In brief porridge for breakfast, yellow and red tomato salad for lunch & green risotto & stewed fruit for tea (recipes below).
For breakfast blueberries and loganberries on our usual porridge & yoghurt mix.
Eating the rainbow with this green risotto for tea. For 2 adults and 2 9 month olds: Fry 1 small diced onion & 2 finely chopped garlic cloves in 1tbsp oil until softened. Add 150g arborio rice and stir for about a minute. Pour in 600ml unsalted chicken stock and 50ml cider vinegar. Add in 3 blocks of frozen spinach and 1 grated courgette. Stir continuously for about 10 minutes until the rice is almost cooked. Add 150g peas, 1 chopped large field mushrooms & a couple of diced slices of chopped ham. Stir for about 5 minutes. Stir in 45g grated Parmesan and 15g unsalted butter (leave out the butter if you’re watching your weight). Serve immediately. The courgette was from yesterday’s harvest & I used frozen onions, garlic & spinach.
Not pictured today were the tomatoes which were eaten with our picnic lunch after swimming.
I’ve stewed loganberries (about 45 berries) and blackcurrants (about 45g) with two ripe pears (you could use tinned if you’ve not got fresh). It’s still very tart so it might be good to have more pear or some apple or strawberries for a sweeter taste. In fact I think I’ll add 10 strawberries (from the freezer) so it’s ready for breakfast tomorrow. Had just a small dollop with some natural yogurt to round off the meal.
The girls are really good at eating sharp tastes. We started both girls on tiny tastes (licks) of sour and bitter fruits and vegetables before we started solids as there is research to suggest that giving these types of tastes between 5-7 months is beneficial as it is a critical window of introduction which effects long term taste preferences. I will try and write more about this with research links soon.
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