Your Baby – July 2019

80 | JULY & AUGUST 2019

Recipes and styling: Ziska Baumgarten; Photographer: Adel Ferreira

This smoothie is sweet and
creamy without any added
sugar. The matcha powder is
packed with disease-fighting
catechins and is a super
anti-oxidant, which helps to
detoxify the body

1 cup grated

baby marrow

2 eggs, whisked

½ cup grated cheese

1 pinch ground nutmeg

salt and pepper to taste

1. Preheat oven to 180ºC.
   Line a muffin tin with silicone
   or paper muffin liners.


2. Place grated baby

marrow in a clean dish

cloth, and squeeze out

any excess moisture.

3. Place all the ingredients
   in a bowl, and mix well.
   Fill prepared muffin cups
   halfway, and bake for 20
   minutes or until sides start
   to brown.


4. Remove from oven, and
   allow to cool before serving.

½ cup pumpkin or

butternut purée

4 eggs

1 teaspoon

vanilla extract

1 ripe banana

¼ cup maple syrup

2 tablespoons

coconut oil

1 cup almond flour

½ cup cassava flour (or

coconut or other

gluten-free flour)

1 teaspoon

baking powder

½ teaspoon bicarbonate

of soda

½ teaspoon salt

1 teaspoon

ground cinnamon

¼ teaspoon

ground nutmeg

1. Preheat oven to 180ºC,
   and line a mini muffin tin with
   paper cups.


2. Place all the ingredients
   in a blender, and whizz until
   well blended.


3. Pour mixture into prepared
   muffin cups (about ¾ full),
   and bake for 10-15 minutes
   or until a toothpick inserted
   into a muffin comes out clean.

2 potatoes

2 cups broccoli florets

½ cup grated

Cheddar cheese

pinch salt

½ teaspoon garlic

powder (optional)

1. Preheat oven to 200ºC,
   and bake the potatoes for
   about 30 minutes or until
   you can just prick them with
   a fork but they’re still
   a little hard. In the
   meantime, line a baking
   sheet with parchment paper.


2. Remove potatoes from

oven (but keep oven on), cut

in half, and scoop the flesh

into a large mixing bowl.

3. Blitz the broccoli in
   a food processor until
   it resembles fine bread
   crumbs, then add to mixing
   bowl with the rest of the
   ingredients. Mix well, then
   roll into balls or sausage
   shapes and place on
   prepared baking sheet.


4. Bake for 10 minutes,
   then flip over and bake for
   another 5 minutes or until
   golden brown. Let cool
   a little before serving.

1 banana

1 teaspoon matcha

green tea powder

(available from

health-food stores or

Asian supermarkets)

1 cup spinach

1 cup coconut milk

1. Place all the
   ingredients into a blender,
   and blend until smooth.


2. Serve in a cup.

BABY MARROW FRITTERS

PUMPKIN SPICE MUFFINS

BROCCOLI NUGGETS

MATCHA

GREEN

SMOOTHIE