Bellotababy Recipe Ideas


Veggie Chickpea Curry FROM 6 MONTHS

 Ingredients:

1 jar of Bellota Baby’s Butternut Squash & Coconut Puree

200ml chopped tinned tomatoes or a few chopped fresh tomatoes

100ml vegetable stock

200g chickpeas (tinned or in a jar and rinsed thoroughly)

 A few spinach leaves (optional)

Rice (optional)

1 teaspoon of grated fresh ginger

1 teaspoon of turmeric

1 teaspoon of mild curry powder

1 tbsp of coconut oil

 

Method:

  1. Heat the coconut oil in a pan and add the ginger, curry powder and turmeric. Gently heat for a few minutes whilst stirring.
  2. Empty your jar of Bellota Baby’s Butternut Squash & Coconut puree to the pan.
  3. Add the chopped tomatoes and cook for a few minutes, breaking up the tomato pieces as you stir.
  4. Add the vegetable stock and rinsed chickpeas. Simmer gently for 20 mins or until the sauce thickens.
  5. Throw in a couple of handfuls of spinach (chop first for babies) until wilted.
  6. Serve either on its own or on a bed of rice. 

 

Bunny Treats FROM 8 MONTHS

Ingredients:

 1 jar of Bellota Baby’s Lemon Zesty Bliss Balls

375g raw cashews (soaked overnight)

125ml coconut cream

Juice of 1 lemon

A handful of pomegranate seeds

A few dried peaches, sliced lengthways

 

Method:

  1. Blitz the soaked cashews, coconut cream and half the lemon juice in a food processor. Add more lemon juice if necessary to make a smooth, spoonable “mascarpone”.
  2. Spoon the mascarpone mixture onto one side of each bliss ball to form a round “face”.
  3. Press three pomegranate seeds (for eyes and a nose) into the mascarpone face.
  4. To make two ears, position 2 slices of dried peaches towards the top of the mascarpone cream face.


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