Preheat oven to 425 degrees F (220 degrees C).
Sweet Potato (1)
on a parchment-lined baking sheet. Roast in oven for 40 minutes. Cool and remove skin from pumpkin while warm.
When the sweet potato and pumpkin are halfway done, prep the
Quinoa (1/4 cup)
and persimmons. Add 1/2 cup of water and quinoa to a small saucepan. Bring to a boil, lower heat to a simmer and cover. Simmer for 15 minutes. Set aside when done. Add
into a steamer and steam for a further 15 minutes. Set aside when done.
Add steamed persimmon, 2 heaping tablespoons of quinoa, 2/3 of the pumpkin, 2/3 of the sweet potatoes and
Ground Cinnamon (1 pinch)
to deep container and blend with an immersion blender until smooth. Add breast milk, formula, or water to thin out to whatever consistency your baby likes.
Spoon into a ice cube tray and freeze. Thaw cubes the night before in fridge or microwave in 30-second increments, stirring in between, until the cubes melt.
Kale (3 cups)
, the rest of the quinoa, pumpkin and sweet potato to a large bowl. Top with
Pumpkin Seeds (2 Tbsp)
Pine Nuts (1 Tbsp)
Pecans (1 Tbsp)
Olive Oil (3 Tbsp)
Balsamic Vinegar (1 Tbsp)
Dijon Mustard (1 tsp)
Sesame Oil (1 tsp)
Maple Syrup (1 tsp)
into a small bowl and whisk until well incorporated. Pour over salad and top with
Parmesan Cheese (1/2 Tbsp)