Your Baby – July 2019

(Dana P.) #1
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.


  1. 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.

  2. 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.


  1. 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.

  2. 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
Free download pdf