Monday, 26 May 2014

Baby Food Recipes (Apple Puree And Sweet Potato and Chickpea Puree Recipe)

The puree is smooth, velvety and packed with nutrients, including beta-carotene and antioxidants from the sweet potato, plus minerals, fibre and healthy carbohydrates from the chickpeas. Making your own baby food is easy, efficient, and economical. Instead of spending money on prepackaged baby food, you can use fresh produce, grains, and meat that you have on hand. Best of all, you'll know exactly what you're feeding your baby. These purees tend to be popular with baby because they are smooth, mild-flavoured, and slightly sweet. Remember to thin them down to an almost liquid consistency for baby’s first few meals. Baking the sweet potato caramelises the natural sugars in the potato giving it a rich, sweet flavor. You can also steam the cubed peeled sweet potato in a steamer basket for 20 to 25 minutes or until very tender.

  • 20 minutes
  • Freezer safe
  • Makes 11/2 cups
Once your baby has tried apple puree on its own a few times, give her a mealtime vitamin boost by adding squash. Summer squashes, such as patty pan, crookneck, and zucchini, make good starter vegetables--mild and digestible, they offer many vitamins and minerals, especially vitamin A, magnesium, and potassium.
  1. 2 apples summer squash or zucchini, optional 1 Bring 1 inch (2.5 cm) water to a boil in a pot. Quarter and core the apples, but leave the peels on. Trim the squash and cut into 1-inch (2.5-cm) chunks. Place the apple quarters and squash chunks in a steamer basket and set it in the pot. Cover and steam until both are tender when pierced with a knife, 12 minutes.
  2.  Let cool, reserving the cooking liquid. Scrape the apple flesh from the skins and puree the apple and squash in a food processor or blender until smooth. Add reserved cooking liquid to thin the puree to a texture your baby can handle. Check the temperature and serve.
  3.  To store, refrigerate in an airtight container for up to 3 days, or spoon into ice-cube trays or other freezer containers and freeze, covered, for up to 6 months.

  • 1 small, cooked sweet potato
  • 2 tbsp chickpeas
  • 1 tbsp milk
1. You can use dried or canned chickpeas. Dried chickpeas need to be boiled until tender, according to the directions on the packaging. If you use canned chickpeas, look for the no-salt or reduced sodium varieties. If you're unable to find them, then rinse the chickpeas thoroughly before use (you can also slip off the skins if you wish).
2. Preparation is easy peas - simply puree the ingredients together.
3. If you chose to leave the skins on the chickpeas, then the mixture will take a little longer to blend to a perfectly smooth texture.
4. The resulting puree will be fairly thick - for a lighter, more 'whipped' texture, add more milk.
5. Serve warm or cold. Leftovers may be refrigerated for up to 48 hours or frozen for up to one month. We recommend thinning the puree AFTER it's thawed if necessary, otherwise it may be too runny on thawing.

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  1. Very healthy weaning food and like your detailed write up.

  2. Very few Bloggers share the Baby Food. Happy to know you are one among them, Keep up the good work

  3. I agree with Poornima about your post. I hope this will benefit many mothers with infants. I found this extremely interesting.

  4. very healthy n easy to feed kids.but it depends on kids too.

  5. Simple and tasty puree...... My daughters fav apple purée, when she was just 10 months only!