We know that getting our kids excited about healthy, wholesome food can at times be a bit of a challenge. So as part of our focus on FOOD this month, we asked six food experts to give parents of Bubble their best family and kid-friendly recipes.
Rhubarb Granita and Banana Ice Cream Sundae (pictured above)
Lily Simpson, Founder of @thedetoxkitchen
With three simple elements to the dish, it’s really easy to put together with the kids. Rhubarb granita is really slushy & sweet. Banana ice cream is smooth & creamy. Nut crumble is a delicious crunchy topping. All the pleasure without any of the nasties – we only use all natural ingredients (wheat, dairy & refined sugar-free).
My kids love it! Not only does it taste great, but making it is a fun family activity.
How to make it
- 3 very ripe bananas
- 500g rhubarb, roughly chopped
- 3 tbsp honey
- 100ml water
- 100g pecans, roughly chopped
- A pinch of flaked sea salt
- Peel the bananas, then put them into a freezer bag and leave in the freezer overnight.
- To make the granita, place the rhubarb and 2 tablespoons of the honey in a saucepan with the water. Simmer for 15 minutes until the rhubarb is soft. Cool, then tip into a food processor and blitz until smooth. Pour the mixture into a shallow freezerproof container and place in the freezer.
- After 30 minutes, use a fork to stir in any of the mixture that has frozen at the edges. Repeat this process four or five times, at 30-minute intervals, until the granita is semi-frozen all over with a granular texture and you are able to scrape off soft spoonfuls.
- Toast the pecans in a dry frying pan until they are slightly browned. Remove from the heat and stir in the remaining honey and the salt. Tip the nuts on to greaseproof paper and leave to cool.
- Remove the bananas from the freezer and put them into a food processor. Blitz until completely smooth and thick. This should take 3–5 minutes.
- Fill each glass with a spoonful of pecans, then some banana ice cream, then granita. Repeat, finishing with a final sprinkle of granita.
Detox Kitchen Vegetables by Lily Simpson (Bloomsbury, £26) is out 3rd May
French Toast with Berry Compote
Dr Hazel Wallace, @thefoodmedic
When growing up, our birthday breakfast was French toast, which my mum used to claim was the best way to get an egg into a child. This recipe is not far from the one we used at home, but I’ve omitted the sugar usually added to the egg mixture. You don’t miss it because the toppings tend to be sweet enough anyway.
How to make it:
- 1 large free-range egg
- 100ml milk
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- Butter or coconut oil, to grease
- 2 slices of rye or sourdough bread
FOR THE COMPOTE
- 200g frozen berries
- 1 tbsp water
- 1 tbsp sugar
- First, make the compote. Tip the berries into a pan with the water and sugar. Cook gently over a medium heat until the berries are warm and mushy.
- Crack the egg into a shallow dish, add the milk, vanilla and cinnamon, then whisk together until well combined.
- Heat a non-stick frying pan over a medium heat and grease with a little butter or oil.
- Dip the bread in the egg mixture, turning to coat both sides evenly.
- Place in the pan and fry for 2–3 minutes on each side, until lightly browned.
Serve with the compote spooned on top.
THE FOOD MEDIC FOR LIFE: Easy recipes to help you live well every day by Dr Hazel Wallace
Gingerbread Breakfast Biscuits
Rhiannon Lambert, @Rhitrition
If you have a family you may sometimes find it hard to get everyone to eat breakfast in the morning. These biscuits are a lovely, healthy home-made alternative to the usual breakfast staples. Oats are such a good heart-healthy ingredient to include in your diet with well documented benefits, from weight loss to reduced blood sugar levels and a reduced risk of heart disease.
How to make it:
- 90ml coconut oil
- 75ml honey
- 60ml almond milk
- 2 tsp vanilla extract
- 100g rolled oats
- 35g desiccated coconut
- 25g ground almonds
- 15g nuts, chopped
- 1 tbsp chia seeds
- 2cm piece of fresh ginger, peeled and grated or ½ tsp ground ginger (or use both if you love it!)
- 1 tsp ground cinnamon
- pinch of sea salt or Himalayan salt
- Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line a baking tray with baking paper.
- Melt the coconut oil in a small pan, then remove from the heat and add the honey, almond milk and vanilla extract. Stir well.
- Meanwhile, mix together all the dry ingredients in a large bowl so they are well combined. Pour the wet ingredients into the bowl, stir well and leave for 10 minutes for the chia seeds to expand (this helps the biscuits stick together).
- After 10 minutes use wet hands to scoop and shape the mixture into 8 even-sized balls on your baking tray. Flatten them with a fork and smoothly shape the edges with your fingertips.
- Bake for 15–18 minutes until browned all over. Remove from the oven and allow to cool fully before eating. The biscuits will still be quite soft but will harden as they cool.
Re-Nourish: A Simple Way To Eat Well, Rhiannon Lambert
Jenny Lauffer, @saladforsupper
In our house we call this special treat “weekend Granola” it’s a bit of a family affair! We all have a job in choosing an ingredient to add. Mummy opting for all the seeds (omega 3’s: you know they actually reverse the signs of ageing?!) Daddy loving his oats (pre gym energy boost) and the kids… naturally they go head over heels (quite literally) for the sprinkles!! Hey, whatever keeps them quiet right?!
How to make it:
Preheat oven to 180°C
- 500g Rolled oats (gluten free)
- 1/4 Cup Raw Almonds
- 1/4 Cup Pumpkin seeds
- 1/4 Cup Sunflower seeds
- Tsp Sea salt
- 2 x tbsp Rapeseed oil/coconut oil
- 2 x tbsp Maple syrup
- 2 x tbsp orange juice
- Mix wet into dry.
- Roast in oven for 12 minutes turn then roast for a further 10 minutes.
- Let it cool then mix in 1/2 cup of raisins and all the sprinkles you like!
Two-Ingredient Sweet Potato Protein Pancakes
Dr. Michelle Braude, Founder of The Food Effect
These pancakes are the perfect way to get your kids to eat their veg… without them even realising! What’s more, they’re all natural, gluten, dairy & sugar free, and provide a healthy, filling, nutritious, delicious breakfast – perfect for kids and adults too! They can be made ahead and reheated in the oven, and are also delicious eaten cold from the fridge… if you do happen to have any left over!
How to make it:
Makes 6 decent-sized pancakes. Serves 2 adults or 3 kids.
- 1 large sweet potato (250g)
- 6 egg whites, lightly beaten
- 2 tsp stevia (or sweetener of choice)
- Cinnamon and salt, to taste
- Olive oil cooking spray or 1 tsp coconut oil
- Agave syrup, 0% Greek yoghurt and berries, to serve
- Cook the sweet potato in the microwave or oven, until completely soft.
- Scoop out all the flesh into a bowl (discard the skin or eat it separately). Mash the flesh well with a fork.
- Add the beaten egg whites to the bowl, mixing them in lightly with a fork (any small remaining lumps don’t matter).
- Mix the stevia (or sweetener of choice), a generous shake of cinnamon and a pinch of salt into the batter.
- Use non-stick cooking spray or coconut oil to coat a non-stick frying pan. Heat over a medium heat until hot.
- Once hot, drop 1/4 cup of batter per pancake into the pan. Cook until the edges look firm, around 1 minute.
- Flip and cook on the other side until fully cooked, around 2 more minutes. Grease the skillet again with oil/ spray between cooking batches of pancakes.
To serve, top with your desired toppings, such as agave syrup, natural yoghurt or Greek yoghurt and mixed berries.
The Food Effect Diet, Dr Michelle Braude
Pesto Pasta Hungerpot
Bethie Hungerford, @hungermama
I love a quick and easy recipe. Major bonus if it has fresh veg and double bonus if the kids love it! My Pesto Pasta Hungerpot ticks all those boxes. The green pesto helps hide the broccoli in this dish, so the kids are less fussy about it. Also, grating the broccoli makes it nearly impossible for them to avoid it or pick it out, so it is doubly effective! This is also a favourite because it all cooks together in one pot (perfect to leave for the babysitter to prepare!) and minimal clean up!
How to make it:
- 500g (4-5 cups) pasta (I used casarecce)
- 500ml (2 and 1/4 cups) water
- 500ml (2 and 1/4 cups) whole milk
- head of broccoli, grated (just the florets)
- halved cherry tomatoes (about 25)
- 1 bullion cube
- 3-6 spoonfuls of pesto
- garnish: parmesan cheese and basil leaves
- place all ingredients minus the pesto in the pot
- place over medium heat and stir regularly
- once the pasta is cooked through, stir in 3-6 spoonfuls of pesto (to taste)
We hope you and the kids get to enjoy some of these beautiful dishes. Got any hacks or recipes of your own? Let us know on Instagram now!