Quinoa Breakfast

Cereals, even the gluten free ones, like quinoa, even soaked and boiled before, should not occur in the baby's meals, before age of two ears. If you are not so conservative, i suggest you to introduce cereals, with gluten or not, after the age of one year. The amylase enzyme needed for starch digestion is produced by the digestive system after this age.

My little sweetie girl has now almost 3 years, so she can eat safely this kind of food. A way of serving her quinoa breakfast is with a top of row organic honey and pieces of well ripe banana. I ususaly have quinoa in refrigerator, soaked and boiled before as I've told you here.      

Mushroom Salad with Mayonnaise and Garlic

Ingredients:

- 400 grams (14 oz) canned mushrooms (if you want to be easier for you, buy pieces&stems)

- 400 grams (14 oz) homemade mayonnaise

- juice of half of lemon

- 4-5 garlic gloves (we love garlic, so I put so many; if you are not used to garlic flavour, put only 2 gloves)

- non-iodized salt

- pepper

Steps:

1. Squeeze the lemon in a bowl

2. Pour the fine chopped mushrooms over it, and stir.

3. Add the mayonnaise over and stir again. 

 You can eat this salad with slices of red sweet pepper, or with gluten free baguette.

How to Cook Corn on The Cob

First of all, you have to get an organic corn, NON GMO. You can boil it or cook it on grill. We prefer boiled, because it's much more simpler to make it. Here you have the steps:  

Scrambled Eggs

There are hundreds recipes of scrambled eggs. I prefer this one, because this is the one that my kids love it. What else could it be in it? Potatoes, of course! The potato omelette is a Spanish recipe.

So, you have to boil (or steam, or cook in the oven) one medium potato. Cut it small pieces like in the picture below. Chop also a good quality ham and one small red onion.  

Put all of them in a frying pan with a table spoon of lard or duck fat, and keep on fire for a minute. Beat some organic eggs in a bowl. I usually put 2 eggs for an adult person, and 1 egg for a child. 

Add the scrambled eggs over the mixture in the frying pan and stir with a wood spoon. I don't add salt, because the ham is usually salted.

Salmon Pate Recipe

This is a healthy recipe for breakfast or just as a snack between big meals. 

The ingredients are:

350 grams salmon boiled in water

250 grams ghee butter (if you are not dairy free, you can use raw butter from pasture raised caws)

2 cloves of garlic

1 teaspoon salt (I use Himalayan one, or from Romanian saline; anyway... I suggest you to buy a salt unrefined and unprocessed with iodine)

1/2 teaspoon turmeric

1 tablespoon juice of lemon (I forgot to put it in this recipe because I got an important call from someone special :)

Mix all the ingredients with a blender, but do this while the salmon is still hot.

And put the pate in a glass recipient to store it in the fridge. Piece of cake!

Have a lovely evening!

Sheep Milk Yougurt With Wild Berries

This is the breakfast that my little girl eat almost every day in the cold time season, since she was 8 months old. 

Here we have raw milk yogurt and frozen wild berries, raspberries and blueberries.

I buy raw milk yogurt from local market, where shepherds are selling incredible products made by raw milk.

We use frozen berries throughout fall and winter time, and not fresh, because the frozen ones are organic, picked from forest in summer time.

Elena was growing with the baby led weaning method (known also like blw method). So she is handling food herself since she was 6 month old. I really recommend you this method.

Lamb Liver Pate

Pate is ideal for breakfast, with bread (gluten free bread or wheat bread) or just with fresh vegetables for those who avoid all types of cereals. But, in all cases, in the morning you should already have the pate in the fridge, ready to be eat, prepared at least a day before. 

It sounds complicated, I know, but believe me it's not. Maybe the most complicated part of this recipe, is to get a pasture raised liver lamb, as I did from a shepherd I know for many years. In Bucharest where I'm living, I could also get it from Muslim butchers, because it's the only place in a big city where you can find for sure pasture raised lamb. 

As I guess you already know if you are passionate about healthy nutrition, the organs have a much more nutritional value comparing with meat. This is the issue why we are trying to do everything to feed the children with organs. As many adults, the picky eaters will never and ever eat a piece of a liver no matter what animal is from, if you give them the liver such as... so the best solution is to make it pate, which they will never guess there is liver in. 

So, the ingredients are in the picture below (and don't be strict regarding the quantities, important is to have enough vegetables because it will hide the liver taste): 

300 grams pasture raised lamb liver (or chicken, duck, goose liver)

250 grams raw carrots

a piece of celery

one small onion

5 garlic gloves

250 grams pasture raised caw butter (I usually put ghee butter, because is dairy free, but today I hadn't)

one teaspoon curcumin (the powder also  known like curry)

In a cast iron cookware (I used an Ikea pan), put a table spoon of pork lard and half glass of water. 

Cut the vegetables and put all together in the pan and put a lid on it.

If it's necessary add water during cooking, because the vegetables should get well done, but not burn. When the carrot is well done, add the lamb liver cut small pieces.

Finally, in the end it should look like in the picture below. 

Put it in a bowl and mix it with a blender...

until it looks like this! :)  It should be soft and creamy, otherwise the picky eaters will make a wry face at you :) if they feel the smallest piece of something in it...

Keep it in the fridge in a glass recipient, not to allow the xenoestrogens from plastic to get in your very fancy schmancy pate ! :)