Nori Hand Rolls
We’ve gotten lots of requests from readers for healthy recipes for kids. Renée Elliott of Planet Organic offers delicious solutions to the kid food/ adult food dichotomy with exciting and nutritious recipes for all in her new cookbook Me, You and the Kids, Too, which you can pre-order here. Each recipe was created with the entire family in mind, with slight tweaks on how to prepare the ingredients for infants 6-9 months, 9-12 months and then 12-months and up. Here are a few of her recipes.
For the Sauce:
2 avocados, peeled, pitted and mashed
2 tablespoons mayonnaise (I’d use soy-free Vegenaise here for the goop cleanse)
1.Put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.2.To make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
3.To make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. Put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. Take the nori sheet in your hand and roll into a cone shape. Repeat with the remaining ingredients and serve.
FOR 6-9 MONTH-OLD INFANTS: GREEN BEAN, AVOCADO & RICE PURÉE
Put 4 tablespoons of the cooked brown sushi rice and a generous ½ cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. Add 4 green beans and cook, covered, for a further 10 minutes until completely soft. Transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.
FOR 9-12 MONTH-OLD INFANTS: VEGETABLES, AVOCADO, SPROUTS, BEETROOT & RICE
Put 4 tablespoons of the cooked brown sushi rice and a generous ½ cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. Add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. Transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.
