Every day in the column "Les evils du everyday", Doctor Jimmy Mohamed and Mélanie Gomez take stock of a disease or a therapeutic practice.
This Monday, they are interested in feeding babies and receive Angèle Ferreux Maeght, a young chef who advocates natural cooking.
In the "daily ills" section of "Sans Rendez-vous", Doctor Jimmy Mohamed and Mélanie Gomez are interested every day in a disease or in health questions.
This Monday, they receive the chef and naturopath Angèle Ferreux Maeght, author of a book entitled "Natural cooking for babies".
Cooking organic ...
"It's quite difficult in the kitchen to remove all the creativity, all the agreements, the textures, the presentation ... But for babies it is very simple, there is no effort to make. You just need quality and a respectful method of cooking, because their little palate is brand new so the tastes felt are much stronger than for us. You have to learn to take your time and put your ego aside ", judges the cook.
>> Find all of Sans rendez-vous in replay and podcast here
... and seasonal
This diversification must also be done by seasonal fruits and vegetables, always according to the naturopath: "We have the impression that we must always start with sweet potatoes or carrots and we have parents who find themselves buying root vegetables in summer, while for babies it is also very important to respect the seasons, because learning and relating to food starts early, ”she says.
Angèle Ferreux Maeght also recommends the recipe for onigiris, a Japanese culinary preparation consisting of a rice ball, generally wrapped in seaweed, which she revisits in her book by adapting it to young children.