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Welcome to the Nature Baby Journal, a thoughtfully curated world of information for parents and parents to be. Inspiration, products and ideas that will nurture you, your baby and the environment.
By Eleanor Ozich
My children just love these quinoa and almond coated fish fingers. It’s a simple recipe with only a few basic ingredients, although a tasty combination, I have to admit. You could even make double the recipe, popping a batch in the freezer for a later date.
500 g white fish, cut in to fingersa handful of parsley, finely chopped¾ cup almond meal½ cup polenta1 tsp sea salt2 free-range eggs
For the yoghurt sauce:1 cup thick natural yoghurta large handful of fresh parsley, chives and mint, finely sliced
In a small bowl, combine the yoghurt and herbs, and set aside.
In a large, shallow bowl, combine the parsley, almond meal, polenta and sea salt.
In a separate bowl, add the eggs, and beat lightly.
Dip each piece of fish into the egg, then coat in the almond meal mixture.
Heat a pan, and add a tablespoon or two of butter. Grill the fish for 2–3 minutes on each side, or until golden, and cooked through.
Serve warm, with the herbed yoghurt sauce for dipping.
Serves 2 as a main, of 4 as a snack. Enjoy! x
Tucked away in our city fringes is an urban oasis, Kelmarna City Farm and Community Garden. Dedicated to building a healthy community and environment and promoting sustainable living, Kelmarna is a space for everyone.
Daily massage with baby makes a calming addition to any routine and is a soothing way to bond with your little one.
Fritters are a fantastic way to include more vegetables in your kids diet. In this version I have used a combination of cauliflower, cheddar cheese and chives for a delicious combination. The recipe by Petite Kitchen is naturally free of gluten, and you could also leave out the cheese if you would prefer them to be dairy free.
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