We Can All Eat That!: Raise healthy, adventurous eaters and help prevent food allergies | 95 wholefood recipes for the family th

Description

'This is a book for all parents to use to excite their children and the whole family about good fresh food full of taste and flavour. It's a family cookbook, a baby book and a book about food allergies based on science. This is food for life!' - Neil Perry, chef, author 'This book should reassure anxious new parents, and if they follow the recipes they will be eating very well indeed.' - Stephanie Alexander, chef, author, founder of Australia's Kitchen Garden Program Combining education, guidance and exciting, fresh recipes the whole family will love, We Can All Eat That! is the food allergy prevention bible that's a joy to use. We Can All Eat That! serves up creative, delicious and informed ideas and recipes for introducing allergens to your children from when it matters most - the beginning. A must for parents of children four to 24 months, this book proves that raising healthy, adventurous eaters doesn't have to be hard work. Beautifully photographed and joyfully curated, We Can All Eat That! makes feeding your family easy, with 95 nutritious and exciting meals the whole family can enjoy presented across seven recipe chapters: Breakfast; Soups and salads; Rice, Polenta and pasta; Vegetable dishes and sides; Meat and fish; Cakes, puddings and desserts; and Dips, dressings and sauces. Developed in conjunction with leading wholefood chefs Sarah Swan and Sam Gowing, and with advice from some of the world's leading allergy experts, We Can All Eat That! includes everything you need to know about major food allergies and introducing the common food allergens.

Pam Brook is co-founder of Brookfarm, a family business based in Byron Bay, New South Wales. Together with her husband, Martin Brook, she has transformed a rundown, weed-infested dairy farm into a spectacularly beautiful patch of land that follows regenerative farming practices and produces premium nationally recognised macadamia products. She is a great believer in a nutritionally balanced diet and a healthy, sustainable food chain. In a previous life, she trained and worked for several decades as a dentist. She also holds an MBA from Southern Cross University. In the creation of the book, Pam has consulted peer-reviewed international research, the advice of the Australasian Society of Clinical Immunology and Allergy (ASCIA) and the team at Sydney's Royal Prince Alfred Hospital Allergy Unit, particularly the late paediatric allergist Dr Velencia Soutter (who the book is now dedicated to), as well as Velencia's colleagues, dietitian Dr Anne Swain, and Dr Robert Loblay.