These easy-peasy recipes from gourmet raw food chef
and mum
Priscilla Soligo
make a perfect lunch.
soup’s on
Baby-Pink Gazpacho
Equipment needed: blender
Makes 1 to 2 baby-sized servings
Ingredients
•
1
small red apple, peeled, cored and cubed
•
½
a cucumber, peeled and cubed
•
1
Tbsp chia seeds, soaked in 2 Tbsp water for 7 minutes
•
½
cup fresh Thai young coconut water
•
1
tsp hemp oil (or coconut oil)
•
2
tsp pink dragon fruit
Method
•
Place all ingredients into a blender and blend until well
incorporated and smooth.
•
Serve and enjoy this fresh and fruity baby-friendly gazpacho.
Chef Priscilla says:
Your baby is getting lots of great nutrients in a serving of
this soup.
•
Chia seeds are high in omega-3 and protein, which is
excellent for brain function.
•
Coconut water is the world’s best electrolyte drink, aids
digestion, and boosts immune function, because it’s
rich in anti-viral and anti-fungal properties.
•
Hemp oil contains the correct ratio of essential fatty
acids, which support cardiovascular, immune and
nervous system health in children, and are essential
for proper growth. It’s also a good source of gamma
linolenic acid, an omega-6 fatty acid that’s good for
reducing inflammation. Cold-pressed and organic
is best: we splash it (uncooked) on our salads, in our
sauces, porridges, smoothies and more!
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