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Don’t put baby in a corner

Making my infant son's food arose from a need as I could not afford to stock up on organic food pouches. I also knew that I wanted to raise an eater who would integrate into our family's food culture. I began to create gastronomic creations for him that some might deem odd, setting up The Toothless Connoisseur in the process for baby and family food inspiration. Why should babies have bland food? I chose not to put my baby in a corner. 

I gave him what I would like to eat but in baby form, incorporating spices, herbs, and various cuisines. I soon discovered that little ones can be excited by culinary harmony just like you and me. When we introduce flavours and colours early on in babyhood, we are actively shaping their developing palates. In addition, modelling an openness towards foods encourages them to eat what we eat which compels us to examine what’s on our plate. 

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Sophia Feliciano founded The Toothless Connoisseur to inspire more exciting baby food.  

We can also choose to share the kitchen space. A sensorial experience fuels a child’s curiosity. With these practices we can raise up a generation that appreciates and practices cookery while subscribing to seasonal food and sustainability. 

Recipes

Grapefruit and Banana Smoothie with Mint and Yogurt 

Servings 2

Ingredients: 

2 frozen bananas

1 grapefruit (peeled)

120 g Whole Milk Natural Yogurt

2 tsp maple syrup

1 tsp fresh packed mint

Place all of the ingredients into a blender and blitz until creamy.

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When introducing diverse flavours early on in babyhood, it actively develops their palate. 

Braised Greek Potatoes with Harissa and Wilted Spring Greens

Great for babies and families, this recipe is ripe with flavour and has no salt.

Prep time: 10 min

Cook time: 40 minutes

Serves: 4

Great for babies and families, this recipe is ripe with flavour and has no salt. 

  • 500g potatoes
  • 1 tin chickpeas
  • 180g spring greens (stems removed)
  • 470ml vegetable broth
  • 230ml dairy free cream
  • 120ml water
  • 120ml olive oil
  • 120ml lemon juice
  • 90g olives
  • 50g shaved almonds
  • 7 cloves garlic
  • 1 tbs oregano
  • 1 tbs rose harissa 
  • 1 tbs extra virgin olive oil
  • 1 tbs tomato paste
  • 1 tsp balsamic vinegar
  • cracked pepper to taste

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Not just for little ones, this recipe will please the whole family. 

  • Slice the potatoes into ¼ inch discs and then halve each disc depending on the size. You want to make uniform sized pieces.
  • Prepare the vegetable broth and drain the chickpeas. Rough chop 5 cloves of garlic.
  • Add the 120 ml of olive oil, lemon juice, and vegetable broth into a large skillet and turn to medium low heat. Add the oregano, garlic, olives, and balsamic vinegar into the broth and bring it to a low boil. Add cracked pepper here.
  • Place the potatoes evenly into the liquid and turn the heat down to a low simmer. Braise for 20 minutes, stirring occasionally and patting down the potatoes. While the potatoes cook, dice the spring greens into ribbons. Rinse the spring greens in a colander. The potatoes are ready when they are fork tender.
  • Next add the chickpeas, cream, harissa, tomato paste, and water to the skillet. Turn up the heat to medium and allow the stew to come to a boil. Return the heat to low and cook for an additional 15 minutes.
  • When the stew is finished, turn off the heat. Add a tbs of oil into a separate skillet and turn the heat to medium low. When the oil is hot, add the shaved almonds and toss until golden but not very brown. Next add the greens and quickly toss. They’ll reduce quickly.
  • Once reduced, press the remaining 2 cloves of garlic into the skillet. Toss and add salt and pepper. This whole process only takes 2-3 minutes. Serve the greens on top of the chickpeas and potatoes.

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