Veeitables Baby Food Receipe

yBeans - Green/peas  (4~6mos)

Vitamins: A, C, K, Niacin, Folate
Minerals: Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium

Ingredients:

1 pound fresh or 16 ounces of frozen green beans
Directions:

1. If using Fresh Beans, snap the ends off the beans and wash the beans. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.
2. Place fresh beans into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the beans.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree.
***Using a blender rather than a food processor or stick mixer might be better as well. ***
6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the green beans (or peas) through a sieve or mesh strainer to get rid of any remaining skins.



Squash (winter like acorn, butternut or hubbard) (4~6mos)

Ingredients:

1 or 2 medium to large sized winter squash (or as many as will fit in your oven.)

Directions:
1. Cut acorn, hubbard, or butternut squash in half, scoop out seeds
2. Place an inch of water in a baking pan, then place squash halves "face" down
in the pan. Check on water level while baking
3. Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5



Yams/Sweet Potato (4~6mos)

Vitamins: A (24,877 mg ), C, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Magnesium, Calcium

"I baked for about 45 minutes at 410 F on the lower rack of the oven. The taters were so yummy.

Here's my tip, run them under water and then poke holes with a fork then run under water again then wrap and bake. The water helps cook them - works with baking white potatoes too.

Ingredients:

2 or 3 medium sized sweet potatoes

Directions:
1. Wash and poke holes in sweet potato with fork then wrap sweet potatoes in tin foil - do not peel for baking
(you can also do this in the microwave - only use plastic wrap and cook for 8 minutes on high or until tender You can skip the plastic wrap and simply wet the sweet potatoes and move to #2!*)
2. Place in a 400 degree oven and bake for 30-60 minutes or until soft.
3. or
4. Peel washed and cleansed sweet potatoes and cut into small chunks
5. Place chunks into a pan with just enough water to slightly cover potato
6. "Steam" boil until tender, be sure to check on the water level.
7. Reserve any left over water to use for thinning out the sweet potatoes
8. If you have baked your sweet potato, remove skins and use liquid from your preferred source
9. Place sweet potato into your choice of appliance for pureeing and begin pureeing.
10. Add the reserved water or other liquid as necessary to achieve a smooth, thin consistency


Carrots* (6~8mos)

Vitamins: A (19,152 IU), C, Folate
Minerals: Potassium, Sodium, Phosphorous, Iron, Magnesium, Calcium

Ingredients:
1 pound of fresh carrots (you may also use frozen)

Directions:
1. Peel carrots and cut into small chunks
2. Place chunks into a steamer pan with just enough water visible through the steamer basket
3. Steam until tender
4. Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add water as necessary to achieve a smooth, thin consistency


Garden Vegetable Combo (6~8mos)

Ingredients:

fresh or frozen green beans, peas, summer and/or zucchini squash, thinly sliced pieces of potato, and small pieces of chopped carrots

Directions:

1. Combine fresh or frozen green beans and peas, summer and/or zucchini squash and thinly sliced pieces of potato, and small pieces of chopped carrots.
2. Add enough water to just cover the vegetables.
3. Cook until tender, reserving water.
4. Puree vegetables in blender or food processor,
5. Adding reserved water from the vegetables until mixture is of the desired consistency.





Why can’t I get peas and green beans to puree smooth?

If you are using a Food Processor, try the Blender. The Blender seems to work the best for getting Peas into a more fine puree. Peas and green beans are very hard to get pureed into a very fine, smooth consistency. You can put them in a strainer and work out the "skins" if using fresh or you can use frozen for a smoother consistency and minimal effort to work out the "skins".

Hint: Once cooked, try immediately plunging your hot peas and green beans into very cold water. For some reason, this helps you puree a thin food with little to zero skins. Perhaps this is due to the cold water stopping the cooking of the veggies??

You may also use beans/legumes (kidney beans, lentils, split peas etc..) if your doctor says it is ok for baby's age. Please keep in mind that you will never be able to achieve the consistency equal to that of the baby food that comes in jars.

Some parents choose to leave green beans and peas for later introduction, when baby enjoys texture and is able to eat them as Baby Finger Foods.


Asparagus (8~10mos)

Preparation: Prep the asparagus by holding one asparagus spear with one hand in the middle of the spear and the other hand at the stem. Bend the spear until it snaps. Toss out the lower end that snapped off. Repeat until all your asparagus is "snapped".

A few people recommend peeling asparagus - we have done this only once and found it very very time consuming and not worth the trouble. The snapping method works just fine. You may however wish to experiment with both methods.

Cooking Asparagus for baby:

1. Fill a large pot (large enough to accommodate a steamer basket) with about 3 inches of water - or until the water peeks through the holes of the steamer basket.
2. Place asparagus, "flower" side up into a steamer basket. Steam asparagus until very tender and mushy or baby food puree. Puree the asparagus when finished steaming.
3. Add liquid as needed to make a puree your baby will tolerate. (For adults, you want to steam it more "al dente" than you do for making baby food)

Hint: We suggest that you serve asparagus as a finger food to an older baby. Many people find that asparagus gives them a bit of gassiness and bloating. Also, your baby's urine may change to a very bitter smell and quite possibly change color due to the asparagus.




Broccoli (8~10mos)
(same method for Cauliflower)

Vitamins: A (4533 IU), C, E, K, Niacin, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Iron, Magnesium, Calcium

Ingredients:
2 heads of fresh broccoli (you may also use frozen)

Directions:
1. Wash broccoli under cool water.
2. Chop stems and florets into small pieces; using just the florets will many times yield a smoother puree. Steam until tender.
3. Place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency

Eggplant (8~10mos)

Ingredients:
1 or 2 eggplants

Directions:
1. Wash and peel eggplant.
2. Cut into 1 inch pieces and steam until tender and mushy.
3. OR slice eggplant in quarters and bake in a 375 degree oven for approx. 30 minutes or until tender.
4. Place into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency

Potato (White) -kentang (8~10mos)

Ingredients:
White potatoes - try Russet for less starchy and pasty mashed potatoes.

Directions:
1. Peel potatoes and cut into small chunks
2. OR bake in the oven
3. Place chunks into a pan with just enough water to slightly cover potato
4. Boil until tender, be sure to check on the water level.
5. Reserve any left over water to use for thinning out the potatoes
6. Place into your choice of appliance for pureeing and begin pureeing.
7. Keep a close watch on the potatoes while you are pureeing as they may turn into “wallpaper paste” if pureed too much
8. Add the reserved water as necessary to achieve a smooth, thin consistency.

You may also use breast milk or formula to make the puree if you wish.


Spinach - Steamed** (8~10mos)

1. Thoroughly cleanse fresh spinach and pick out damaged leaves
2. Steam in a pot with a steamer basket insert (water should just peek through the holes of the basket).
3. Leaves will shrink and appear wilted when done.

(DO NOT USE COOKING WATER TO PUREE.)

4. Drain and puree spinach in blender or food processor,
5. Add fresh water until mixture is of the desired consistency.

**Nitrate risk. Do not serve homemade spinach to an infant under 10 months old. Spinach puree MUST be immediately eaten, frozen or stored in the refrigerator. Studies done on spinach and nitrates in particular have shown that with improper storage and preparation, the nitrate levels may actually increase. Proper preparation and immediate use or storing via freezer method will help eliminate this risk in leafy vegetables.


Sautéed Spinach** 10 months+ (May be used for Kale and Collards also)

1. Thoroughly cleanse fresh spinach and pick out damaged leaves
2. Heat olive oil in a frying pan
3. Place spinach in the pan with the heated olive oil and sauté until tender.
Leaves will shrink and appear wilted when done.
4. Puree spinach in blender or food processor,
5. Add fresh water until mixture is of the desired consistency.

Add some spices such as garlic cloves or powder, basil or onion powder if baby is able to have these spices.

**Sweet Potato Custard Break from the ordinary.

Ingredients:
1 cup mashed cooked sweet potato
1/2 cup mashed banana (about 2 small)
1 cup evaporated skim milk
2 Tbs packed brown sugar
2 beaten egg yolks (or a cup egg substitute)
1/2 tsp salt
Nonstick cooking spray, as needed
1/4 cup raisins (optional)
1 Tbs sugar
1 tsp ground cinnamon

Directions:

In a medium bowl, stir together sweet potato and banana. Add milk, blending well.
Add brown sugar, egg yolks, and salt, mixing thoroughly.
Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
Bake in a preheated 325º F oven for 40-45
minutes or until a knife inserted near center comes out clean.



Salt and sugar are never needed when making baby food. Omit these items, preferably at ALL times, in your baby's meals. Other spices such as cinnamon, garlic powder, pepper etc. may be introduced as early as 7 months with your pediatricians

Rice & Barley baby Food receipe

Brown Rice Cereal (make it Organic by using Organic Brown Rice.) (4~6mos)


1/4 c. rice powder (brown rice ground in blender or food processor)
1 cup water

1. Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.
3. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired
3. Serve warm.


Banana 'Cado Brown Rice Mash (4~6mos)


1/2 c. cooked homemade brown rice cereal
1/2 mashed banana
1/2 mashed avocado
2 tablespoons of applesauce

Mix and mash all ingredients together and serve slightly warmed. Freeze or refrigerate leftovers.

Asian rice bowl: 8++
 ½ cup cooked brown rice, diced spring onions (to taste) 1/2 cup diced and cooked chicken breast or sauteed tofu, pinch of ginger. (Add or use leftover cubes of fruit, meat and/or a veggie too)


Vegetarian rice bowl:
½ cup cooked brown rice, ½cup cooked chopped broccoli, ½cup cooked chopped carrots, 1/2 cup sauteed tofu, garlic powder, basil & pepper (Add or use leftover cubes of fruit and/or a veggie too - for ex. add a cube of sweet potato or squash)

Texas rice bowl:
 ½ cup cooked brown rice, ½cup diced tomatoes, ¼cup chopped onion, ¼cup diced bell pepper, 1 cup drained black beans, 1 tablespoon pepper jack cheese

Breakfast rice bowl:
½ cup cooked brown rice, ½cup sauteed mushrooms, ¼cup sauteed & diced bell pepper, 2 ounces chopped all natural ham, 2 diced hard-cooked egg yolks. (Add or use leftover cubes of fruit and/or a veggie too - for ex. add a cube of applesauce and omit the peppers and mushrooms.)


Barley Baby Cereal 4~6mos
1/4 cup ground barley (barley ground in blender or food processor)
1 cup water

1. Bring liquid to a boil. Add the barley and simmer for 10 minutes, whisking constantly
2. Mix in formula or breast milk or juice and add fruits if desired
3. Serve warm

fruits puree receipe for baby

Apples (recomm. Fuji/Gala) (4~6mos)

Vitamins: A, C, Folate
Minerals: Potassium, Magnesium, Calcium

**You may use Breast Milk or Formula to thin out any puree instead of water
Directions:
1. Peel, core and cut apple into slices/chunks
2. Place slices or chunks into a pan with just enough water to slightly cover apples
Boil/steam until tender; be sure to check on the water level and stir, That's It. Easy Peasy.
3. Apples may be mashed with a potato masher to achieve a smooth applesauce consistency. If your masher will not achieve a puree type of consistency, then follow steps below:
4. Reserve any left over water to use for thinning out the apples
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add the reserved water as necessary to achieve a smooth, thin puree - add cereal (if desired) to


Avocado (4~6mos)


Vitamins: A, C, Niacin, Folate
Minerals: Potassium, Phosphorus, Iron, Magnesium, Calcium

1 ripe avocado

Directions:

1-Peel and take out the pit of a ripe avocado - do not cook
   Cut “meat” out and mash with a fork
2- There should be no need to use a machine as just like bananas, avocados have a very soft consistency and texture. Avocados do not need to be cooked.


Apple ‘Cado' (4~6mos)


Ingredients:

1/2 of a peeled and pitted avocado
1/4 cup applesauce

Directions:

1-Mash the avocado half.
2-Mix mashed avocado with applesauce (homemade or natural) and serve.


Bananas (4~6mos)


Vitamins: A, C, Folate
Minerals: Potassium, Phosphorus, Selenium, Magnesium, Calcium

1 ripe banana

Directions:

1- Peel ripe banana - do not cook
2- Place banana in a food processor/food mill or blender and puree
   You can also mash the banana in a bowl using a regular fork – heat in microwave for 25 seconds prior to mashing for extra softness
3-Add formula/breast milk or water to thin or add cereal (if desired) to thicken up.

** Bananas and banana puree may be frozen. Using a bit of lemon juice will help to prevent the browning of a banana (and most other fruits) when freezing it. It is the citric acid or the ascorbic acid that aids in the preservation of fruits. The exposure to oxygen and the enzymes in a banana (and most other fruits) are what cause it to go from green to yellow, and then brown to black, as it ripens. A blackish or brownish banana is not necessarily rotten or bad.

 
Banana Applesauce Mush (4~6mos)


Ingredients:

2 apples (gala, braeburn or mac)
1 ripe banana
Directions:

1- Peel, core and cut apples into slices/chunks.
2- Place slices or chunks into a pan with just enough water to slightly cover apples
3- Boil until tender; be sure to check on the water level.
   Apples may be mashed with a potato masher to achieve a smooth applesauce consistency or you can puree in a blender or food processor.
4- Peel a ripe banana and mash in a bowl with a fork (heating in the microwave for approximately 20 seconds will soften the banana up if needed).
5- Add applesauce to the banana and sprinkle with wheat germ* or crushed cheerios*
    Puree if necessary but mashing with a potato masher will typically get this mix smooth


Banana ‘Cado (4~6mos)


Ingredients:

1/2 of a peeled and pitted avocado
1 small ripe banana

Directions:

1- Mash the avocado half and mash the banana
2- Mix mashed avocado with banana & serve



Pears (4~6mos)


Vitamins: A, C, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium


Ingredients:

2 ripe pears (Bartlett, Red or Comice)

Directions:

1- Steam gently until tender if baby is between 4-6 months old otherwise peel & mash - removing the seed portion
2- Peel and cut into chunks so as to avoid the little seed portion.

Or,

2- Cut the pears in half (no need to peel unless your little one has issues with digestion) and cut out the seed/core portion then dice the pear halves.
3-bBring 1 cup of water to a boil in a shallow pot with a steamer basket insert.
4- Add the pears to the steamer basket in the pot and then steam until soft and tender.
5- You may also add the pear dices to wee bit of boiling water and steam them this way if you do not have a steamer basket. Using a scant amount of water ensures that you are not boiling them.
6- Peel and cut into chunks so as to avoid the little seed portion.
7- Place in a blender/food processor and puree until smooth. You may be able to just use a fork too
8- Use the leftover cooking water if needed but Pears tend to be very runny and watery without adding liquid. Add some baby cereal to thicken if needed.


Apples & Pears      (4~6mos)        
Ingredients:

1 apple – cored & peeled
1 pear – cored & peeled

Directions:

1- Dice apple & pear and simmer together until tender. Mash or puree as needed.



Baked Apples (6~8mos)


Macintosh Apples - any number you desire
Directions:

1. Core apple and leave peel on
2. Place a wee bit of butter (if baby is ready for or has had dairy) on the inside of the cored apple (sprinkle a bit of cinnamon in the apple if your desire and if baby is ready for or has had cinnamon)
3. Place in a pan with just enough water to slightly cover apples – about an inch of water
4. Bake in a 400-degree oven for 30 minutes or until tender; be sure to check on the water level.
5. Once baked, either cut apple into little bits and serve as a finger food or mash as directed above in the Apples/Applesauce recipe.


Apple Peach Banana (6~8mos)


Ingredients:

1 peach – pit & peel
1 apple – cored & peeled
½ ripe banana
1/4 cup of water/mik

Directions:
1. Dice apple & peach and simmer together in a small pot with water until tender.
2. Mash the banana into the apple & peach mix and then puree as needed.



Mango* Creamy Puree  (6~8mos)


Vitamins: A (1262 IU in one cup.), C, E, K, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium, Sodium


If your infant is currently not eating yogurt and/or you do not wish to use any juice, simply peel, de-seed and mash the mango with some water until the proper consistency for Your Infant is achieved.

Ingredients:

1 Ripe Mango
Plain or Vanilla Yogurt OR
Water, Apple or Pear Juice

Directions:
1- Peel, seed and mash mango until smooth -
2- Add Yogurt or Water or Juice until the proper consistency for Your Infant is achieved.
*Mango does not need to be cooked as it is typically introduced at an age where baby can tolerate raw fruits. Mango may be steamed to tender and then mashed if you prefer without harming it. HINT. You may use mango as a great Baby Finger Foods. Simply peel, de-seed and then cut into dices or chunks that are manageable for your baby. You may wish to coat the mango pieces with "cheerio dust", wheat germ or another cereal "dust" to help baby easily pick up the bits.



Papaya (6~8mos)

Vitamins: A, C, Folate
Minerals: Potassium, Calcium

Ingredients:

1 ripe papaya


Directions:

>> To prepare a papaya (ensure it is fully ripened.), peel, de-seed and then mash into a consistency your baby will tolerate.
>> Some parents who have infants with sensitive tummies will give fruits a gentle steaming to help break down the sugars and fibers for easier digestion. If you feel this is the case for your infant, chunk the papaya and then steam for 5-10 minutes until very soft.

Ideas for serving Papaya to your Baby:

1- Mash and mix with banana and avocado
2- Make a Papaya, banana, yogurt smoothie
3- Mix papaya into chicken and rice for a tropical chicken dinner



Plums (6~8mos)

Vitamins: A, C, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium


Ingredients:

5 ripe plums

Directions:

1- Peel, pit and cut into chunks then steam until tender in a scant amount of water.
2- Puree using the leftover cooking liquid. You may need to mix in another fruit as plum purée has a tendency to be rather tart and/or bitter.



Peachy Mangos (6~8mos)

Ingredients:

3 peaches
1 mango

Directions:
1. Peel, pit and cut peaches into chunks
2. Peel, de seed and cut mango into chunks
3. Steam fruits together gently until tender if needed
4. Place in a blender/food processor and puree until smooth or mash with a fork and let baby try to use a spoon or her fingers.



Plums with Applesauce (6~8mos)

Ingredients:

2 plums
1 large apple

Directions:

1. Peel, pit and cut plums into chunks
2. Peel, core & dice apple
3. Simmer plums & apple together in a saucepan until soft & tender
Mash or puree as needed – add a splash of apple juice if too bitter



Prunes (6~8mos)

Vitamins: A, C, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium

Ingredients:

Dried prunes - any amount you desire - try 2 cups full


Directions:

1. Soak dried prunes in warm water until they plump up or steam gently.
2. Once plump and tender, toss into food processor or blender and begin to puree.
3. Add liquid without sparing any. Prunes tend to become a pasty gluey consistency when pureed and the more water you add, the easier it is to puree to a texture your baby will tolerate.

Note: Prune puree, like apricot puree, will not freeze solid, but will freeze into slightly soft/slightly frozen cubes.
Prunes are great to help babies with constipation. Try this remedy for babies from 4 months old +.



Pumpkin (6~8mos)

Vitamins: A (12230 IU in 1 cup.), C, K, Folate, Niacin
Minerals: Potassium, Phosphorus, Magnesium, Calcium, Iron

Ingredients:

1 medium sized sugar/baking pumpkin (about 5-7 pounds)

Directions:
1. Cut sugar pumpkin (the kind meant to be baked and eaten.) in half, scoop out seeds
2. Place an inch of water in a baking pan, then place the halves "face" down in the pan. Check on water level while baking
3. Bake in a 375-425 F degree oven for 40 minutes to 1 hour, or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place pumpkin "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the pumpkin, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes).



Pumpkin Pears (6~8mos)

Ingredients

1 ripe pear, peeled, cored & diced
1/2 cup pumpkin puree (fresh or canned)


Directions:
1- Mash the pear and then mix in the pumpkin – puree if needed.



Peary Pumpkin Peaches (6~8mos)

Ingredients:

½ cup pumpkin puree (fresh or canned)
1 pear, peeled, cored, diced
1peach – peeled, pitted ,diced

Directions:
Combine all food (steam pear and peach together if need be) and mash or puree if needed.


Kiwi (6~8mos)

Vitamins: A, C, K, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium

Ingredients:

1 ripe kiwi


Directions:
1. Peel ripe kiwi
2. Puree or mash with a fork - add cereal (if desired) to thicken and achieve a smooth, thin consistency.

**Kiwi does not need to be cooked and it should not need to be de-seeded as it is typically introduced at an age where baby can tolerate raw fruits and a bit of texture.
**Kiwi is high in Vitamin C and is also acidic, you may wish to wait to introduce it when baby is 10 months or older. Visit our Kiwi Page for more recipes and information about Kiwi.



Kiwi Banana Tango (8~10mos)

Ingredients:

1 ripe kiwi – peeled , diced
1/2 ripe banana – peeled
1/2 ripe mango – peeled, diced

Directions:
Mash all fruits together and then blend or puree as needed. Make it Creamy Kiwi Banana Tango by adding yogurt and/or cereal.


Melons (cantaloupe, honeydew, watermelon) (6~8mos)

Vitamins: A, C, K, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium


Ingredients:

1/4 cup sliced, soft, seedless melon, rind removed

Directions:

Puree or mash with a fork - add cereal (if desired) to thicken up the melon achieve a smooth, thin consistency. **Melon does not need to be cooked as it is typically introduced at an age where baby can tolerate raw fruits. Melon may be steamed to tender and then mashed if you prefer without harming it.

Stage 1 suggested menu

Breakfast

180 - 210ml of milk   (6oz - 7oz)

Lunch

½  to 1 bowl of infant cereal
1 to 2 tablespoons of vegetables

Mid-afternoon

180-210ml of milk
1 to 2 tablespoons of cooked fruit

Dinner

½  to 1 bowl of infant cereal
1 to 2 tablespoons of vegetables

Night

180 - 210ml of milk
Note: 1 level tablespoon of infant cereal = approximately 5g
1 level tablespoon of fruits or vegetables = approximately 15g
Quantity can be adjusted to suit your child’s appetite. Never force your child to eat if she is not hungry and always offer water regularly.