Have you ever tried seaweed? It’s packed with vitamins and minerals and everyone who’s tried this Brown Rice Pilaf recipe loves it!

Hummus is a food that no matter what age people are when they first discover it, they fall in love. OK, maybe not everybody, but I certainly find hummus to be an “everybody loves….” food among people I know. Kenya loved it from his very first bite at 12 months and my father-in-law still devours it at age… well, I can’t tell you his age, he’s my father in law. For those of you who haven’t discovered this delicious dish yet, hummus is a Middle Eastern spread made from chickpeas. It’s healthy, full of flavor and versatile — I use it as a dip, as a spread on sandwiches, or just enjoy it on its own.

One of Kenya’s favorite snacks is edamame, so I thought I’d try a variation on the classic hummus recipe and make it for him with edamame instead of chickpeas. Kenya was in heaven with the final result — the bright green color and creamy texture has a ton of eye and taste appeal for kids. And I was thrilled knowing it’s a great source of iron, vitamin C and protein for my growing boy. With kids, I find hummus very useful as a dip. it’s a great way to try to get even the most resistant little ones to take their veggies and dunk away!

Edamame Hummus (Makes 2 1/2 Cups)

2 Cups Edamame, hulled (I use frozen and defrost it)
2 Tbsp Tahini
Juice of 1 Small Lemon
1/4 Cup Water
1 Small Clove Garlic
3 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Cumin

1. Place all the ingredients in a food processor and puree.
2. Serve.

We recently took Kenya to a Japanese restaurant with a bunch of adults, and they couldn’t believe what item on the menu he ate so fast we had to order more….seaweed! It sounds like a bizarre craving for a child to have, but it’s actually delicious, nutritious and easy to prepare. While we were at dinner that night, Kenya mainly stuffed himself on brown rice, edamame and of course, the seaweed, so I came up with this dish for weelicious.

If you’ve never bought arame (a type of seaweed with a mild flavor) before, you can get it at most health food stores. It comes bagged in a dried state and all you need to do is soak it in warm water to hydrate it. Arame is a powerhouse of vitamins and minerals. It’s rich in iron, calcium, magnesium and vitamin A — perfect for kids’ growing bodies.

This dish went over big with Kenya. The way I look at it, whenever I can get three of my child’s favorite healthy foods into one dish, it has to be a winner!

Brown Rice Pilaf (Serves 4)

1 Cup Brown Rice
1 1/4 Cups Chicken Stock (I used low sodium)
1 Cup Water
1/2 Tsp Salt
1/4 Cup Arame
1/2 Cup Edamame, shelled, fresh or frozen
Sesame Seeds, optional

1. Bring the brown rice, water, stock and salt to a boil.
2. Cover and reduce the heat to a simmer.
3. While the rice is cooking, cover the arame with warm water and let soak for 10 minutes.
4. Drain the water off the arame.
5. After the rice has cooked for 40 minutes, add the edamame and arame. Cook for an additional 5-10 minutes or until liquid is absorbed and rice is tender.
6. Sprinkle with sesame seeds and serve.

I think Kenya could eat salmon every day of the week if I offered it to him. He adores it plain, but I thought I would jazz it up a bit before he gets bored of it! This is a perfect recipe when you want to feed the kids, but also impress your significant other when they come home after a long day. Kenya was a big fan of this new twist.

Salmon is an incredible source of omega-3 fatty acids, vitamin D as well as being a high source of protein. I buy wild salmon as often as possible, as there are many documented concerns about the high levels of PCBs in farm raised salmon, but if you can’t find it or it’s too expensive look for Pacific salmon which is generally wild-caught.

Served with a simple steamed veggie and rice, this sweet entree is a super easy recipe to prepare and cleans up so fast, you’ll leave everyone with the impression that you’re a gourmet.

Sweet Broiled Salmon (Serves 4)

2 Tbsp Honey
2 Tbsp Soy Sauce
2 Tsp Ginger, peeled and minced
1 Tbsp Rice Vinegar or Cider Vinegar
4 Salmon Fillets, skinned, washed and patted dry
Toasted Sesame Seeds

1. Turn on oven broiler.
2. Place the honey, soy sauce, ginger and vinegar in a bowl and whisk to combine.
3. Place salmon fillets in a zip lock bag and pour in the marinade.
4. Marinade for 15 minutes.
5. Place on a foil lined cookie sheet and broil 4-6 inches from the heat for 7-9 minutes.
6. Sprinkle with toasted sesame seeds and serve.

I really think this goes down as one of my better and favorite recipes. Every time I make it for people, young or old, I get the greatest response. The best part is, it’s so easy to prepare and you probably already have a lot of the ingredients in your fridge already.
Soba noodles are made from buckwheat, a grain high in vitamin A, calcium and selenium. They’re also gluten free which makes them a great choice for kids with allergies or on certain diets. Unlike pasta noodles, these cook up in 2-3 minutes, so don’t walk away from the stove for too long.
This dish is a great recipe to take to a potluck meal or any time you’re feeding a crowd on a dime. I guarantee they’ll love it.

Cold Soba Noodles (Serves 4-6)

1 Package Soba Noodles
1 Cup Edamame
1 Small Red Bell Pepper, julienned
1 Cup Firm Tofu, cubed
1/4 Cup Almond or Peanut Butter
2 Tbsp Vegannise or Mayonnaise
2 Tbsp Braggs or Soy Sauce
1 Tbsp Rice or Wine Vinegar
2 Tsp Honey or Agave
1 Garlic Clove
1 Inch Piece Ginger, chopped
1 Tbsp Sesame Oil
1/4 Cup Vegetable or Grapeseed Oil

1. Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.
2. Cook noodles for 2-3 minutes.
3. Drain and run under cold water until cool to touch.
4. Add the noodles to a large bowl with the edamame, bell pepper and tofu.
5. Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
6. Pour sauce over the noodles and toss to combine.
7. Serve.

It’s been really warm in Los Angeles and summer feels like it’s just around the corner. The first tomatoes and zucchini are just popping up at the farmers market and I know corn can’t be far behind. For now I’ve been using frozen corn since you can find it “organic” and it’s super sweet. The flavors in this recipe are so delicate and marry beautifully.
Every week at the market there are two ladies selling fish that smells like it came straight out of the sea. You have to wait in line, what feel like forever, but it’s totally worth it.
Feel free to use any mild white fish you find and think your baby will enjoy.
I threw some basil in and was shocked at how it really gave the dish some extra lovin’. I put this puree together in minutes which is perfect for busy parents.

Halibut and Summer Vegetables (15 Baby Servings)

1 Halibut Fillet (1/4 pound)(You could also try cod, tilapia, snapper or any other white fish)
1/2 Cup or 1 Large Tomato (or use organic canned tomatoes)
1 Zucchini, chopped
1/4 Cup Corn (fresh or frozen)
1 Garlic Clove
1/2 Cup Edamame (frozen)
4 Basil Leaves

1. Place all the ingredients except for the basil in a saucepan over boiling water.
2. Let steam for 6-8 minutes or until fish is fully cooked through and flakes.
3. Place all the ingredients, including the basil, in a food processor.
4. Puree until smooth.
5. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

I came up with this recipe on a whim. We didn’t have anything green in the refrigerator and I was combing through the freezer. I always try to keep it stocked with organic fruits and vegetables when I’m in the mood for something that might be out of season or just need something quick and fresh tasting.

As I looked at bag after bag, I came upon the edamame (or Soy Beans as some like to call them)..hmmm.. What can I make that will be fast and appealing? I must have looked like a mad scientist with some of the ingredients on the counter, but it got more exciting by the moment. Edamame, curry, apricots, yogurt. It’s an Indian dish with an asian twist. Even better, soy beans are the most nutritious of all beans and contain more protein weight for weight than any other food or vegetable of animal or vegetable origin.

As I added ingredients, spoon after spoon, I kept feeling like something was missing (for me it’s usually the salt, a no no for babies). Finally I decided to leave it up to my customer. When I tell you that Kenya wouldn’t stop eating it, I mean it. Sometimes, he will get burned out fast on a taste or flavor, but this dish we could have kept eating all day.

Curried Edamame (Makes 12 Baby Serving)

1/3 Bag Frozen Edamame
3 Tbsp Whole Milk Yogurt
1/2 Tsp Curry Powder
*2 Tbsp Apricot Puree
1 Tbsp Water

1. Heat water over a steamer pot with the edamame and heat beans for 3-4 minutes.
2. Put all ingredients in a food processor and blend until pureed.
3. Cool and serve.

*Place in Baby Cubes and freeze.

*To make puree, put a bag or dried, unsulphored apricots in a bowl and cover with hot water. Let stand 10-15 minutes. Puree in a food processor.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor