Judy and Jen are two Aussie mums on a mission to include more plants and supercharged foods on little folks’ plates. “There’s a beetroot in my cake” features more than 60 irresistible recipes to get your kids excited about vegetables, fruits and supercharged foods. Family favourites with a twist.
Don’t fritter away your time worrying about how to get veggies into those little tummies! This recipe is here to save the day. Plenty of green vegetables, which can be substituted as you fancy, and plenty of herbage. And let’s not forget the quinoa, which really deserves its own special mention. Like a superhero swooping in, this little miracle seed is a very on-trend superfood that is packed full of goodness. If you look really closely you might just be able to spot the Cape!
- 280g (2 cups) freshly podded peas
- 2 eggs
- 1 handful fresh herbs (parsley, basil, thyme, coriander) • 1 handful baby spinach
- 185g (1 cup) quinoa, cooked
- 150g goat’s feta
- Zest of one lemon
- Ghee for frying
Add half of the peas, eggs, herbs, spinach and quinoa into a food processor and combine until smooth. Fold through remaining ingredients and let sit for 10 minutes. If the batter is too runny simply add more quinoa. Fry little spoonfuls of this mixture in a pan with ghee on medium heat for 2 to 3 minutes on each side until golden. Serve with chutney or yoghurt. Perfect for a next day lunch box.
Judy Moosmueller and Jennifer Leckey are two mothers who love to cook for their families and everyone around them. Away from the kitchen, Jen is a teacher and Judy a designer and have a passion for everything that grows from the ground. Their book, “There’s a Beetroot in my Cake” is all about everyday dishes that are stripped back, free from artificial ingredients, and turned into delicious healthy alternatives. RRP $35 hard copy, $20 eBook.