Babies and toddlers – they can’t eat like us because their tummies are so small.
That is why it is important to feed them foods that are packed with nutrients. Superfoods are natural foods that are high in nutrients and antioxidants packed with health giving properties. They are easily digestible and keep the body and mind healthy and working great. The following 10 foods are essential for babies’ and toddlers’ growing bodies.
The Terrible Twos! What is it about temper tantrums around the age of 2?
For a child in this stage of development there is a major change occurring intellectually, socially, coordination-wise and emotionally.
Their language skill is developing, they are beginning to seek independence and becoming more able to understand and be curious by the world around them.
But they are also beginning to understand and not always like that there are boundaries and rules.
With all that going on there are some development features which are out of sync with each other so frustrations and emotional stress arise.
For a child to have temper tantrums from 12 months to the age of 4 is neither abnormal or a bad thing. In fact it can be seen as an important time for the toddler to be given the right instructions on how to handle stressful situations for later life.
Because that is what temper tantrums are – a manifestation of outpouring from the emotional part of the brain, that is well developed early on, as a survival asset acting as a warning to the parents that there is danger around.
On my once a month visit to ‘the land of my fathers’, Cornwall I will not only be taking a boat out, similar to this, to fish for line caught (well I won’t be swimming after the little beggars) Mackerel but will also be using this recipe as my guide. Sweden have some funny ideas when it comes to eating fish – take Surströmming for instance… please take it… far far away.
Surströmming is a fermented Herring and serious studies have been down that denounce it as one of the most putrid food smells on earth, more so even than the similarly fermented fish dishes of Korean Hongeohoe and Japan Kusaya.
But back to the Mackerel…mmm
I had some leftover dill mustard sauce from a previous meal, so I was inspired to cook this dish by a recent trip to Stockholm, Sweden. While I was there, I ate a lot of herring done three different ways; raw, pickled and fried. Pickled herring involves first curing the herring in salt to extract moisture, and then pickling in a vinegar mixture to add a sweet and sour flavour. Curing also helps to remove some of the fishiness.
Mackerel, like herring, is an oily fish and good-value-for-money in the UK. Oily fish has lots of good health benefits, but tend to degrade very quickly. So I cured the mackerel in a salt and sugar mixture first before grilling it to remove some its fishiness. Here I’ve served the mackerel with new potatoes tossed in a sweet and sour dill mustard sauce. An easy, cheap AND healthy meal to get you through the week.
What you need
Makes enough for 2
4 boneless mackerel fillets
3 Tablespoons sea salt
3 Tablespoons sugar
250g (or half pound) new potatoes
Salt & pepper
For the dill mustard sauce
1 Tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon honey
Quarter cup extra virgin olive oil
1 Tablespoon finely chopped dill
What to do
Combine salt and sugar, spread evenly over mackerel to cover the entire fillet. Place in fridge to cure for at least one hour, up to overnight.
Remove mackerel from fridge around 1 hour before cooking. Gently wash off salt and sugar, and pat dry with paper towels.
Boil water in large pot with teaspoon of salt, add potatoes and cook for about 10mins until tender. Drain and return potatoes to pot to steam for another 5mins.
Combine mustard, lemon juice and honey in a small bowl. Slowly pour in oil while whisking until an emulsion ? has formed, then stir in dill.
Toss potatoes in a couple of spoonfuls of dill mustard sauce until well coated. Season to taste with salt & pepper.
Cook mackerel under oven on grill setting or on a BBQ for about 5mins until cooked. Remove from heat and season with pepper (it should be salty enough already).