Green is Best

16th May 2010

All Sasha’s talking of green got me thinking about the lovely green food I have been making for my little man: I like to give him as much green veggies as I can, they are full of nutrients particularly iron and calcium (please note meat eaters!). Spinach, kale and broccoli are the top three greens I regularly incorporate into his meals.

Yesterday I made a jolly green soup made from potato and kale. Normally I make my own vegetable stock but lately I have been make good use of the jar of Vecon in my cupboard. It’s yeast based so tastes quite similar to Marmite, has no added salt and is also fortified with vitamin B12 and iron.

With risotto I vary the vegetables I use, peas or green beans have been the  star of late, but today I added a nice big handful of kale.

Risotto ready to go in the freezer

Final dish for today was broccoli pasta sauce, flavoured with onion and bay leaf. I make this with gluten free flour (to make the white sauce to which the broccoli is added) and corn pasta for a wheat free dish. Baby doesn’t have an allergy but call me crazy, I like to mix things up every once in a while. 🙂

Recently I have begun to add other green veggies also, it made me really happy that he likes the version with added spinach and it also makes it super green too!

SUPER green pasta sauce

For dinner today he had something from the freezer stock pile. Not green but related to spinach the new ingredient I have been using is quinoa. I have made two dishes for him so far using this ‘grain’ (from what I can gather it’s acutally a seed) and he lapped both of them up.

Spanish quinoa

You can use it as a subsitute for wheat or rice (it’s gluten free people!), but unlike these carby things it’s really high in protein. In fact Wikipedia calls it an ‘unusually complete protein source among plant foods’ and therefore ‘is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights’. Vegans on the moon, I love it!


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