These little bliss balls are my favourites. They are a great way to get little ones to try new ingredients. They are just the right amount of sweetness and I found that one is enough to be satisfied.
You can use different ingredients such as roasted hazlenut, peanut butter or ABC butter, sultana, cranberries, dried mango etc. The nuts and the nut butters give the bliss balls a rich buttery full body flavour.
1 cup of pitted dates
1/2 cup of mixed nuts - I used cashew and Brazil nutes
3 tablespoon of nut butter - 100% peanut butter or ABC nut butter
1/2 cup organic desiccated coconut, plus extra to roll
1/3 cup raw cacao powder
1/4 cup maple syrup
1. Put all dry ingredients in a food processor. Process until well combined
2. Drizzle in maple syrup while mixing. Add just enough to combined
3. Stop the mixer and remove blade carefully.
4. Form dough into small balls with clean pair of hands. Coat with esiccated coconut.
As a dietitian and a mum-of-2, I often hear the familiar complaints from other mum.'My child just won't eat vegetables', 'I have tried everything. They just won't eat anything green.'. You would notice that this list doesn't contain a lot of 'greens' however they are full of vegetables and legumes. Key is perseverance. Make these vegetarian meal a normal family meal - not a 'special' meal so kids get used to the idea of meat-free meals as a delicious meal on its own.
Here are some tried-and-tested vegetarian recipes from my own family that may help yours:
1. Vegetarian lasagna
Got a family favourite lasagna recipe? Simply replace the minced meat with black beans or lentils. Use any calcium-fortified plant-based milk to make the white sauce if you can.
This is an Indonesian-style warm salad consist of mainly boiled Asian vegetables, green beans, tofu, cucumber and peanut sauce. Find the recipe here. Skip the eggs and the shrimp paste for those who are vegan.
If you have read my website or know me personally, you would know that I love cooking (okay except on Friday night). I thought why not sharing a recipe that I have tried and tested with my own family with you every month.
I hope if my little ones (and big one) can gobble down the end products, so can your family!
February Recipe: Stir fried sweet potato noodles with teriyaki flavoured tofu
This is a variation from the traditional Korean stir fried sweet potato noodles (Japchae) to power charge the vegetables intake. Traditionally it is made with beef and sweetened with sugar , but I have used tofu in place of beef here and omitted the sugar.
I usually start soaking the noodles first while the rest of the ingredients is being chopped up. By the time the vegetables are cooked, the noodles are soft enough for the stir fry. Dinner completed in 30 minutes!
Time: 30 minutes
Potato noodles 1/4 bag (from most Korean or Asian grocery stores)