The Happy Family Organic Superfoods Cookbook For Baby & Toddler

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9781681880495: The Happy Family Organic Superfoods Cookbook For Baby & Toddler
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Give your baby and toddler the best start in life by feeding them nutrient-rich superfoods in easy-to-prepare recipes created by Shazi Visram - the founder and CEO of Happy Family Organics, one of the fastest-growing organic food companies in the US - and Cricket Azima, founder and CEO of The Creative Kitchen and celebrated chef. With more than 70 easy-to-prepare recipes made with all-natural ingredients, The Happy Family Organic Superfoods Cookbook offers a fresh, nutritious, and accessible approach—and Shazi’s enlightened nutrition philosophy—to feeding children from 4 months to 3 years. 

Recipes for babies (4–12 months)—From single to multi-ingredient vegetable and fruit purees, including Happy Family’s best-selling spinach, mango & pear recipe, to recipes with quinoa, chia, and kale —Shazi’s and Cricket’s superfood recipes will nourish and please every kind of baby.

Recipes for toddlers (1–3 years)—Meals include avocado & chicken whole wheat pizza; 3 bean farro risotto; and baked salmon with peas & rice balls; toddlers will love tasty snacks like strawberry-beet pudding with coconut milk and chia; avocado, melon & mint smoothies; banana, chocolate chip & quinoa muffins; and grilled nut-butter sandwiches with smashed berries. 

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About the Author:

Lauded for her entrepreneurial vision and innovation, Shazi Visram is on a mission is to positively impact the health of children through early life nutrition.  She was co-author of Happy Baby:  The Organic Guide to Baby’s First 24 months with Dr. Robert Sears and Amy Marlow, MPH, RD, CDN.  She was honored as one of Babble’s 100 Moms who are changing the world and lauded by President Obama as "a rockstar of the new economy and a leader we can all emulate."  She was recently named one of 15 Kick*** Women in Food by Food Processing Magazine.  Shazi is mom to Zane and is expecting a little girl in July.

Cricket Azima is a professional chef who specializes in cooking for and with children, including recipe development and testing. Her children’s cookbook, Everybody Eats Lunch, was published in 2008.  In 2014, her classroom cooking curricula, Everybody Can Cook, was published.  Cricket is the founder of The Creative Kitchen, a company that hosts hands-on cooking classes and events and produces large-scale family food activations, such as the annual Kids Food Festival, in partnership with the James Beard Foundation.  A graduate of NYU, Cricket has a master’s degree in Food Studies and Food Management. Cricket is mom to Kingston.

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Pasta Primavera With White Beans
 
 
8 oz whole-wheat pasta, cooked and drained
1 can (15 oz) white beans, drained and rinsed
1 cup frozen peas, defrosted
1/2 yellow bell pepper, diced (about 3/4 cup)
1/2 red bell pepper, diced (about 3/4 cup)
1/2 cup cubed mozzarella or grated Parmesan cheese (optional)
1/3 cup chopped fresh basil leaves
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
Salt and ground black pepper
 
*Makes 10 Cups, About 6-7 Meals.
 
DIRECTIONS
In a large mixing bowl, combine the pasta, white beans, peas, yellow and red bell peppers, and cheese (if using) and toss until well mixed.
Stir in the basil, olive oil, and balsamic vinegar.
Season to taste with salt and pepper. Serve warm or cold, as a pasta salad.
 
SWITCH IT UP
For a gluten-free version, use gluten-free pasta or substitute rice.
For a dairy-free version, skip the cheese.
Substitute other vegetables, such as cauliflower, carrots, or peas.
 

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