Maybe Not Easy Peasy, But Nutritious Homemade Baby Food

Better Kids' Nutrition
EDGYPLATE-baby food in the glass jar with vegetables on a table
** Note: Shallow depth of field

Some of us just prefer to make our kids’ food from whole, living ingredients rather than buying the commercial stuff. It’s a matter of choice and in some cases economy. It’s not always easy, and it is often time-consuming, but you do get to pick out the ingredients and in many cases know exactly where they’re grown.

Lots of food for thought at http://www.webmd.com/parenting/baby/baby-food-nutrition-9/making-baby-food

If you do go the homemade route, choose the freshest produce you can lay your hands on, and try to use it within a day or two. Organic isn’t always possible, but many prefer to use it. And fresh isn’t always possible either. Frozen is a good alternative. We found this site to be especially helpful: http://www.babycenter.com/0_how-to-make-your-own-baby-food_1401482.bc

“Good fruits to start with include apples, apricots, bananas, blueberries, mangoes, peaches, pears, plums, and prunes. Vegetables to try include asparagus tips, avocados, carrots, peas, potatoes, sweet peppers, sweet potatoes, and winter squash.

Don’t limit yourself to these, though. For more ideas, see our article on adventurous first foods,” it says.

If you want to introduce some spices and flavors, here’s a good site for you to visit: http://wholesomebabyfood.momtastic.com/tipspices.htm#l2lkFMIM9xH6qZs0.99

Some suggestions from the site include “apple(sauce), use cinnamon, nutmeg, allspice, vanilla, ginger; pears, use ginger, cinnamon, a drip of vanilla or even mint; bananas, use cinnamon, ginger, allspice, vanilla; dairy, plain yogurt, use with mint, cinnamon, nutmeg, vanilla, ginger, allspice, cardamom; sweet potato, use with nutmeg, cinnamon and/or cardamom; pumpkin: use with cinnamon, nutmeg, ginger and dash of vanilla; carrots, use with basil & garlic…” and lots more.

 

 

 

 

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