Recipe – Asian Cucumber Salad
2 baby cucumbers cut in halves and remove seeds (optional but it will be more watery with seeds)
1 cm fresh gingers thinly cut
1 tablespoon Honey (if vegan use agave sirup or brown rice sirup)
4 tablespoon Brown Rice Vinegar
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon of Black Toasted Sesame Seeds
Handful of raw peanuts
In a bowl whisk together honey, rice vinegar, soy sauce and sesame oil. Taste for seasoning.
Then add ginger and cucumbers to the bowel. Fold in the toasted sesames and allow salad to sit for 30 minutes or overnight
Top with crushed peanuts (optional) and serve!
Recipe – My basic hummus
400 grams chickpeas (soak overnight and cook until tender)
1/4 cup olive oil
1/2 cup water
3 clove garlic
1 tbsp tahini paste
2 tbsp brown rice vinegar
2 tbsp cumin
Salt to season
Add everything to a food-processor and run until smoothly pureed, then season with salt. Garnish with sichuan chili oil and pea sprouts (or use the the sprout you prefer)
Hummus is great as a snack for toddlers. We serve it with cucumber sticks, snap peas, peppers and zucchini all cut in sticks. Will add carrots and celery later on as well but for my 17 months it’s still to difficult to chew.
If your baby or child has a sesame allergy you can leave out the tahini paste or substitute it with almond butter if there is no nut allergies.
These are seriously my saviour when I crave something sweet and need to steer away from refined sugar. They are so scrumptious and we often have them in the fridge. The raw cacao taste so good and the hemp protein makes you go a long way on these fellars. Great for an afternoon snack and the kiddos love them.
Recipe – Nut Hemp Squares
1 cup (160 g) (use a mix of almonds, pumpkin and cashew)
1 cup (100 g) dried shredded coconut
1/2 cup (80 g) hemp hearts (shelled hemp seeds)
1/2 cup (50 g) hemp protein powder
4 tbsp chia seeds
1 pinch of sea salt
2 cup dates, pitted
3 tbsp coconut oil, room temperature
3 tbsp raw cacao powder
1 tbsp maca powder
1 tbsp beepollen
1/2 tsp ground vanilla
Preheat oven to 300°F / 150°C degrees
Roast the nuts in the oven until golden approximately 7 min. In a food processor pulse the toasted nuts and rest of the dry ingredients. If you’re making this for your toddler make sure that it’s processed leaving no large pieces of nuts. If you want it a little crunchy don’t over process. Place the mixture in a bowl and set aside. Add all wet ingredients to the food processor and run until smooth. Pour the wet ingredients over the dry ingredients and stir until well combined. Spread the batter evenly into a baking dish 6 x 10 inches/ 15 x 26 cm. Smooth out the top with the back of a spoon and make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into squares. Store in an air-tight container. Will keep around a week in the fridge.
(adapted by Green Kitchen Stories)