Following on from our exclusive baby breakfast recipe from Weaning the Nation, here is the second instalment of our mini series – a scrummy lunch idea for your little ones.
This is a perfect idea for baby led weaning. It’s a recipe that your babies can enjoy getting messy with and I am sure this will go down a treat due to the naturally sweet flavour it offers.
I hope you enjoy yet another exclusive dish from Weaning the Nation. The photos in this post make my mouth water and this is a great option for both parent/carer and baby to share a mealtime together…
I hope you enjoyed our previous post here on Flamingo Monroe – a chia seed and oat pudding with a berry compote.
Our second post is a lunch idea, a recipe that is versatile and can be served on toast, or perhaps with veggie sticks: a root vegetable Pâté.
This isn’t a strictly a Pâté, but rather a super nutritional and plant-based alternative to the more traditional meat based Pâtés. The root vegetables cause the spread to be quite sweet tasting along with the orange zest and juice which also add complexity to the flavour. I’m sure you and your baby will love it.
Children learn and pick up habits from copying their parents and carers and so I avoid eating anything myself that I wouldn’t be happy with my daughter eating. It is important to me that she eats what the rest of the family is eating. We enjoy family mealtimes where we all sit down together and eat the same meal. This often means that my recipes don’t look like typical baby food recipes because they are created to fit the needs of the whole family.
If you like this recipe make sure you follow me on Instagram and Facebook for more whole food family recipes and inspiration. Links are at the bottom of this post.
Peace out mamas (and papas) and happy weaning!
Before we get started please bear in mind that this recipe requires you to make use of a food processor.
- 1 carrot (approx 150g)
- 1 parsnip (approx 150g)
- 1 clove of garlic
- Zest and juice of 1 orange
- 150g Cashew nuts
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- Roughly chop the carrots and parsnips into inch sized pieces and mix together in a bowl with the, garlic, spices and nuts.
- Add the orange zest and juice to the mixture.
- Cut pieces of parchment paper ready to cook the vegetables en papillote. Create little parcels of the spiced carrot and parsnips and pop into the oven for 20-25 minutes. To read more about cooking en papillote check out this blog post: http://wp.me/p8ysrN-ho
- Remove the parcels from the oven and allow these to cool slightly before unwrapping and transferring the contents into a food processor.
- Blend the mixture until it forms a smooth Pâté like consistency. You may need to add a tablespoon of water during mixing.
- Transfer to an airtight container where it will keep in the fridge for a few days. Serve on home-made crackers, sourdough bread or wholegrain alternatives to rice-cakes (sorghum, spelt etc.)
This flamingo’s review: This Pâté recipe is perfect for little ones to enjoy at lunchtime, but I will certainly create this as a dip for children’s parties too. It’s a healthy alternative, containing lots of nutrition and tastes great! I would serve this on toast, with veggie sticks or even on rice cakes. Kelly’s site, weaningthenation.com includes baby led options, as well as ideas that are different and away from recipes we are already tired of. She experiments with flavours, textures and includes some great baby led options – offering fantastic inspiration for any parent wanting ideas to allow babies to enjoy food.
If you try this recipe out please do send us photos and let us know if your children enjoyed it.
Stayed tuned for our last instalment of this mini series, coming soon.