This recipe was created by Louisville lawyer John Borders, who said, "The pointy is to get fruits, veggies, essential fatty acids, fats and protein all in a tasty pudding. I haven't felt guilty about feeding this to my daughter Mattie almost every night, and she loves making it with me. It's great bonding time for us. And if that weren't enough, she LOVES the taste. She is THE quintessential picky eater. If she eats it, most kids will."
1 1/2 cups frozen strawberries (360ml/330g)
1 banana, cut into 4 pieces
1-2 tsp carob or cocoa powder (5-10ml)
2 tsp flaxseed oil (10ml)
3-5 Tbsp. nut butter (preferably cashew or almond) (45-75ml)
2-3 Tbsp. orange juice or healthy juice like carrot juice (30-45ml)
2-3 Tbsp. fortified alternative milk, any flavor
1/2 small avocado, peeled and cut into a wedge
Optional ingredients: 1/4 tsp moringa leaf powder, 1/4 tsp spirulina, 1/8 tsp multidophilus or 2 tsp cooked carrots
Set your little companion up on the stool beside you, ready to toss in the ingredients and push the button. Place all the ingredients in a food processor; you might add a bit more juice or alternative if you use a blender. Blend until smooth.
Makes: 2 servings
Per half basic recipe: calories: 336, protein 7g, carbohydrates 40g, fat 19g, dietary fibre 6g, calcium 60mg.
For a toddler aged 1-3 years, using 3 Tbsp. Cashew butter for the whole recipe, a serving of this pudding provides approximately:
* the entire day's requirement for magnesium, folate, vitamin C, and essential fatty acids.
* two- thirds of the requirement for copper and potassium.
* half the requirement for pyridoxine and fibre, and 42% of the protein
* a quarter of the requirement for calories, iron and selenium
* 17% of the zinc (more minerals with more nut butter)
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