Easy, Homemade Baby Food
There are many reasons why you should make your own homemade baby food. When you make your baby’s food fresh and homemade, you have total control over what is put into your baby’s food and you know it’s free of additives that your baby simply does not need. You know the food that you are feeding your baby is from the freshest ingredients, handpicked with love and care, but most importantly the best reason is the taste, homemade just tastes better!
½ pint of blueberries (you can use fresh or frozen)
½ cup water
Bring water to a boil.
Add blueberries and simmer for 15 minutes or until soft. If using frozen blueberries it may take longer than 15 minutes.
Reserve liquid and use a slotted spoon to transfer blueberries to food processor or blender and puree.
To reach desired consistency add some of the liquid from the blueberries or add a little cereal to thicken. (You can save the blueberry liquid and serve as juice or use in cereals).
2 Medium Sweet Potatoes
1/2 – 1 tsp Ginger. Freshly Grated
1/2 -1 cup liquid – water
Wash, peel and chop sweet potatoes into 2″ cubes.
Place in medium sauce pan and add enough water to cover the potatoes. Bring to a boil and then reduce to a simmer for 20-25 minutes or until tender with a fork.
Using slotted spoon place sweet potatoes in blender leaving excess water in sauce pan.
Add mango and ginger in blender.
Start blending, adding water [Use the water from the sauce pan for added flavor and nutrients] to achieve desired consistency.
Makes roughly 35 ounces, depending on the size of your sweet potatoes. Will stay good in fridge for 4 days or in freezer for 2 months.
12 ounces asparagus, chopped, fresh or frozen
4 mint leaves
1/2 cup broth, (reserved) steamer water, breast milk or formula
In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the asparagus into a steamer basket over the boiling water and steam for 10 minutes. Let cool slightly and reserve steamer water.
Transfer the asparagus and mint leaves to a blender or food processor and puree until you reach your desired consistency, adding liquid in 1/4 increments if needed.
Makes roughly 18 ounces and stores3 days in fridge or 4 months in freezer
BANANA, COCONUT MILK & CINNAMON BABY FOOD
1/2 banana, peeled
1-2 tablespoons full fat canned coconut milk
1/4 teaspoon cinnamon
Place the banana in a small bowl and smash with a fork until almost smooth.
Microwave the banana for 10 seconds, stir and repeat until the puree is warm.
Stir in coconut milk and cinnamon and serve.
Makes roughly 5 ounces and will last 1 day in the fridge or 1 month in the freezer (there might be some slight discoloration from the banana)
2 Cups Cherries
3 Leaves Basil
1/4 Cup Water
Cut cherries off of pit.
Place cherries and water into a medium sauce pan and heat over medium heat for 3-5 minutes, stirring occasionally.
Let cool slightly. With a slotted spoon transfer the cherries to a blender or food processor, leaving excess water in sauce pan.
Add basil and blend until smooth. This puree will be on the runny side, if you want a thicker puree add some apple puree to mixture.
6 Apples preferably Fuji or Pink Lady
½ Cup of Water
¼ to ½ teaspoon Cinnamon
Wash, peel and coarsely chop the apples.
Put apple chunks in pot with cinnamon and water. Heat on medium for 15 minutes or until you can smash the apple down with the back of a wooden spoon.
Let cool, then dump apples and cinnamon water into blender.
Blend until you have your desired consistency. Blend for at least 30-60 seconds for a smooth puree.