this takes veggies for babies or toddlers to a whole new level in my book. bee started eating this around eleven months with such gusto that i’ve been making it as often as possible ever since. which is to say, about twice. it’s not your every day throw-together lunch. it’s more like one of those time-consuming, pricey, not-even-totally-filling appetizer/snack dishes that are so hard to convince myself to make on a regular basis. until i remember my baby is eating raw beets. and sprouts. without ranch dressing. and i don’t have to put them in the shape of a monkey smiley face either.
the recipe is from my most favorite cookbook right now, the sprouted kitchen. a gift from my wonderful sister-in-law last christmas, it’s the only cookbook i’ve used in the past year. other bee-approved and i’d even say loved recipes from the blog by the same name include kale pesto (she prefers it on toast to arugula) and lentil meatballs in lemon pesto. all of which require a food processor. perhaps that’s the key to getting babies to eat their veggies.
someone else did the work of transcribing the recipe from print to online (and if you want to really challenge yourself, she even wrote it up in french), so i won’t bother. all i do is skip the collards for bee and i always make her an extra bowl for the following day’s lunch. even with as much tahini-covered quinoa as you can stuff in this thing, you’ll still be hungry after. perhaps something from a different blog so you don’t have to do so much chopping and food processing.
i highly recommend trying it whether you have kids or not. and if you’re in the market for a new cookbook for not simple, but oh-so-satisfying meals, i’ve attempted close to half of the book’s 100 recipes and they have been the only meals husband father has praised all year.