My 22 month-old Son is going through a phase where he loves Pasta. He walks around the apartment saying “Pasta Pasta” in the cutest baby voice a Mum has ever heard. As I am on a “Cooking Roll” this week, today for lunch I made him Sweet Potato & Carrot Sauce with Gluten- Free Brown Rice Pasta. He loved it!
A few months back, returning to NYC from a visit in my home town of Melbourne Australia I noticed Miles Storm was covered head-to-toe with the skin condition Eczema. All of a sudden he had turned from a soft skinned baby into a scaly fish!
We have 2 Pediatricians for Miles Storm – one who is traditional in Western Medicine who believes in vaccines, and the other is holistic in natural remedies and not a big fan of vaccines. It is a good contrast for me being holistic-minded to hear from both sides of the fence and then making a decision, with my husband, about what is the right path for us to take.
I first took Miles to our traditional Pediatrician in Brooklyn and was told quite casually to put steroid Cortisone cream all over his untainted body a few times a day until it was gone. I am sorry but that was a huge NO NO for me. There are risks with using cortisone for adults being that as it is a strong chemical it can penetrate skin, causing an allergic reaction resulting in blood poising. For children, I assume the risk is greater as their bodies are smaller? Either way, why use steroid creams if there is a non-toxic way to achieve the same results? So, I made an appointment with our holistic pediatrician upstate NY, where I was told to cut out all cow products and gluten from his diet; which we did straight away. Two days later Eczema completely gone, just like that! I really am a firm believer that you are what you eat, and the proof was in the pudding on this experiment. See, that is why I like having 2 Pediatricians!
My Son and I are predominately vegetarians. I have been for 22 years and am very happy with my choice. I eat hardly any dairy and like to call myself a try-hard-vegan! Funny. My Son eats eggs, and absolutely loves goat milk and yoghurt. Other than we eat grains, legumes, fruit and vegetables. My husband is an amazing cook and we are always making new and interesting dishes. We did have to take it to the next level when Miles stopped eating gluten as we really did not know much about it. Now, nobody in the family really eats gluten – can’t say we miss it. Thus, the reason in this recipe I am using gluten-freen brown rice pasta (in case you were wondering).
I get a lot of questions from other Mummies about what are healthy, quick and easy meals to make, this dish is one of them. Sweet Potato is high in Vitamin A, Vitamin B6, Vitamin C, Pantothenic Acid, Riboflavin and Thiamin. While carrots are high in Vitamin A, K and C and they help you see better my Mum always told me! This literally took me under an hour to make (including cooking time). It is really yummy and keeps well in the fridge for a few days.
YOU WILL NEED
- One Organic Sweet Potato
- Three Large Organic Carrots
- 4 Cloves of Organic Garlic
- Sea Salt
- 3 Tablespoons of Olive Oil
- Crumbled Goat Cheese
- Gluten-Free Brown Rice pasta
- Preheat oven to 350 Farenheit
- Roughly cut up the sweet potato, carrots and garlic
- Add Olive-Oil with a sprinkle of sea-salt to baking pan, add sweet potato, garlic, carrots and cover with aluminium foil
- Roast until tender roughly 45 minutes
- Once cooked purée in blender until smooth
- Cook pasta as per instructions
- Place pasta in bowl, cover with carrot/sweet potato sauce and serve with goat cheese.
Hey Presto, another really easy vegetarian meal. My little boy, Miles Storm ate 2 big bowls of this, it was a huge hit.