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Nothing is better than greens

Nothing is better than greens

It’s no secret that green vegetables offer a ton of great benefits, even for very young children. In just one bowl of mixed amaranth seeds and greens, your baby will get almost an entire day’s requirement of protein and half the daily needs of iron. Seasoned with healthy herbs and spices, eating greens will no longer be boring for your kiddo. 

Nutritional info

This wholesome lunch bowl contains 167g of plant-based ingredients.

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  • prep time


    15 mins

  • Cook time


    45 mins

  • cooling time


    5 mins

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  • Amaranth

    1/4 cup

  • Onion

    1/8 cup

  • Olive Oil

    1/2 tbsp

  • Water

    3 1/2 cup

  • Lime

    1/8 tbsp

  • Beans & peas

    1/8 cup Lima beans

    1/8 cup English peas

  • Mixed vegetables

    1/8 cup Broccoli
    1/8 cup Brussel sprouts

  • Ground spices

    Pinch of Garlic powder
    Pinch of Onion powder
    Pinch of Cumin powder
    Pinch of Coriander powder
    Pinch of Ginger powder

Get it ready

1. Broccoli: Slice off the floret stems. Then chop broccoli florets in half. Cut the stalk, if you’d like.

2. Brussel sprouts: Chop off and discard stems at the bottom of the sprouts. Slice sprouts in half. Then chop them into small pieces.

3. Onion: Slice half inch from stem end and root end. Cut onion in half, and peel back the onion skin. Slice and chop it into small pieces.

4. Lima beans: Rinse and soak peas overnight. Discard any peas that float. Once soaked, drain and rinse well. Place the peas in a large pot. Cover with 2 to 3 inches of water and simmer for 45 minutes - 1 hour. Once cooked, discard water and set the beans aside.

Let's get cooking


Bring 2 cups of water and amaranth to boil in a small saucepan. Reduce heat to medium and simmer until cooked. Drain well and set it aside.


Bring 1 cup of water and english peas to boil in a small saucepan. Reduce heat to medium and simmer until they are soften. Do not discard all water. Leave a bit of water for later use.


Once cooked, pour the cook peas with water and amaranth into a blender. Blend until smooth.


Heat olive oil in a small saucepan over medium heat. Add the onion and sauté until softened and translucent.


Add broccoli and brussel sprouts and sauté until fragnant. Add in water and lima beans. Stir ocassionally until everything is soften (or until water is fully absorbed).


Add mixture of peas and amaranth. Stir well.


Add lime juice and season with ground spices (garlic, onion, cumin, coriander and ginger)


Allow it to cool for 3-5 minutes before serving/storing.

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