Larb (aka Laab) is a Thai dish that can be modified nicely for young eaters: It’s not too spicy (unless you up the heat), it can be fast and easy to make, and it has a good profile for protein and minerals, thanks to turkey or pork and a line up of fresh herbs. The generous garlic is a good gut health helper, with antimicrobial action and ability to bust up biofilm. Traditionally, larb is a spicy ground pork dish crafted into an aromatic salad and served with toasted rice and sticky rice. If you get a chance, enjoy it at an authentic Thai restaurant soon.
For your home table, make this fast version inspired by the real thing. Even babies learning pincer grasp feeding can enjoy it, provided they are sitting well, and have skills settling in for chewing, swallowing, along with some baby teeth. Older kids can enjoy this with brown rice, sticky rice, congee, or in lettuce wraps. It’s shown here with congee and a side of roasted zucchini.
Ground Turkey Larb - Fast and Easy Kid Friendly
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A simple fast savory dish that can be enjoyed across ages. Use organic ingredients for best flavor and health.
Heat oil in a 12″ skillet over medium heat. Add garlic and cook on medium heat, stirring, until fragrant, about 2 minutes; do not burn. Add turkey, smoked paprika, chili flakes( if hotter spice is desired, omit if not), salt, and pepper. Stir and cook until turkey is browned, about 2 minutes.
Stir in tamari and chicken broth, simmer for a minute. Then add scallions, mint, and cilantro. Cook until turkey is done, about 5 minutes.
Add lime juice and stir evenly throughout the skillet.
Serve with hearty lettuce leaves like butter lettuce or romaine for lettuce wraps, fresh cucumber on top, or over sticky rice, congee, or any side your kids like.
Chilled soup or frozen pops? Either way, this luscious summer food is yummy and gets high marks for minerals, vitamin C, and its lower FODMAPs status (which means it’s easier to digest). Naturally sweet rather than spicy, it’s an easy way to help kids enjoy foods they might not otherwise eat. Organic ingredients will reduce glyphosate and pesticides while increasing nutrient content – splurge on those where you can. If your kids are super sensitive to textures, you can cut cucumbers lengthwise, then use a melon ball scoop to remove the seeds before blending.
Green Grape Summer Gazpacho
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Flexible to format as frozen pops, slushies, or chilled soup. Adjust texture to your kids' preferences.
In a blender, VitaMix or food processor, puree the fruit, vegetables, and lime. Add white grape juice only as needed to keep the mixture flowing. Depending on your family's preference, make this either uniformly smooth (great for freezing or slushy drinks on hot days) or leave it more coarse/chunky (traditional gazpacho texture).
For frozen pops, use popsicle forms or paper dixie cups with popsicle sticks inserted. Place in freezer x four hours or until frozen.
For chilled soup/gazpacho, transfer the mixture to a bowl. Stir in the remaining grape juice and mint. Season to taste with salt and pepper if desired. Chill for at least 4 hours, or freeze as desired.
When ready to serve, garnish with mint leaves and a few shavings of lime zest.
