spinach

Recipe of the Week - Yet Another Green Smoothie Recipe

Green SmoothieI feel like I have tried every green smoothie recipe known to man.  I love them all.  My toddler, not so much.  He’ll drink it, but only ever half, and sometimes with bribing.  I know, I know.  Many of you are aware that I’m a big fan of Baby-Led Weaning.  And bribing isn’t a word in their vocabulary.  But I just get so excited about the rawness and goodness of these drinks!  And in my opinion, what’s not to like, right? I finally thought that maybe I was adding too much.  Maybe the flavor palette was overwhelming him.  So I simplified, but still left the greens :).  He downs it now, and also has no idea that I put his probiotic in there ;).  It is now tasty, cheap, and easy.

I had the brilliant idea of adding a little frozen juice concentrate (we use this for vitamin C sometimes).  It adds great flavor, and though we’re not juice fans at our house, I felt this was such a small amount.

This recipe makes enough for all 3 of us.

Ingredients:

2 cups unsweetened coconut milk (more or less depending on how thick you like it)

2-3 bananas

1 + cup spinach leaves

2 + Tbsp. orange juice concentrate (the kind you find in the freezer section)

Blend all ingredients in a blender/food processor.  Adjust to taste.

If you want something more filling for breakfast, add ¼- ½ cup of oatmeal.  It thickens it nicely and is a wonderful grain for mamas and babies!

Recipe of the Week - Spinach and Feta Falafel

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Spinach and Feta Falafelsubmitted by Danielle Hunter Makes approx 30 falafel balls. Recipe was adapted from a British baby led weaning recipe, all non metric measurements are appoximate. For best results use metric measurements.

200g (7oz) baby spinach 400 g can drained chickpeas, saving liquid. 100 g (3.5 oz) feta 1 tsp cumin 100 g (3/4 cup) all purpose flour

Wilt spinach (or thaw if frozen). Drain out as much water as possible. Mix spinach, chickpeas, feta, cumin and flour in food processor. Add drained liquid from chickpeas if too thick. With lightly oiled hands, roll teaspoon sized balls and place on cookie sheet. Bake at 425 degrees for 40 minutes (or until browned), flipping falafel after 20 minutes.

Serve with tzatziki for dipping if you choose!

Here is a link for a great tzatziki sauce! http://?www.kalynskitchen.com/2007/?07/?worlds-best-tzatziki-sauce-?recipe-greek.html

 

If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org.

 

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