Project Description

INGREDIENTS:

  • 2 teaspoons coconut oil
  • 1/3 small leek, washed, thinly sliced (use white part)
  • 250g Kent pumpkin, peeled, seeded, finely chopped
  • 1 cup (250ml) boiling water
  • 1 cup (120g) cauliflower florets

 

PREPARATION:
Preparation Time: 10 min
Cooking Time: 20 min
Number of Ingredients: 5
Number of servings: 6

FREEZING TIP:
To freeze, allow to cool. Divide the purée into your Kiddo Feedo Freezer Tray and freeze until solid. Transfer the cubes to ziplock freezer bags and defrost portions as needed allowing the tray to be ready for a a new food to store!

METHOD:

Step 1: Heat the oil in a small frying pan. Add the leek and stir for 2-3 minutes or until the leek is soft.

Step 2: Add the pumpkin and ½ cup (125ml) of the water and cook, stirring occasionally, for 5 minutes or until tender.

Step 3: Add the cauliflower and cook until tender (about 5 min). Drain.

Step 5: Put the vegetable mixture and the remaining water in a food processor and blend until smooth. Serve warm.

NUTRITIONAL INFORMATION:

Coconut oil – is an anti-bacterial, anti-fungal, anti-inflammatory oil and is highly resistant to oxidation at high heat unlike olive or vegetable oil so is therefor a good choice for a healthier meal for you baby. Other oils can become toxic and create free radicals when heated at high temperatures.

Pumpkin fruit – is incredibly rich in vital antioxidants, it contains vitamin A, and flavonoid poly-phenolic antioxidants such as leutin, xanthin, and carotenes in abundance.

Cauliflower – is packed with rich with phtyo-nutrients such as vitamins, indole-3-carbinol and sulforaphane.

Leek – contain notable quantities of vitamins A and K, along with healthy amounts of folic acid, niacin, riboflavin, magnesium, and thiamin.