1. Preheat oven to 425 F
2. Place sliced sweet potato and pumpkin on a parchment-lined baking sheet. Roast in oven for 40 minutes. Cool and remove skin from pumpkin while warm.
3. When the sweet potato and pumpkin are halfway done, prep the quinoa and persimmon. Add 1/2 cup of water and quinoa to a small saucepan. Bring to a boil, lower heat to a simmer and cover. Simmer for 15 minutes. Set aside when done. Add cubed persimmon into a steamer and steam for 15 minutes. Set aside when done.

Baby Food

1. Add steamed persimmon, 2 heaping tablespoons of quinoa, 2/3 of the pumpkin, 2/3 of the sweet potatoes and a pinch of cinnamon to deep container and blend with an immersion blender until smooth. Add breast milk, formula, or water to thin out to whatever consistency your baby likes.
2. Spoon into a ice cube tray and freeze. Thaw cubes the night before in fridge or use microwave in 30 second increments, stirring in between, until the cubes melt.

Kale Salad

1. Add kale, the rest of the quinoa, pumpkin, sweet potato and thinly sliced persimmon to a large bowl. Top with pumpkin seeds, pine nuts and pecans.

Dressing

1. Add all ingredients into a small bowl and whisk until well incorporated. Pour over salad and mix. Enjoy!