Getting your baby to eat his vegetables is a never ending challenge. Let’s be honest, what would you rather have, cheesy chicken casserole or broccoli and cauliflower puree?
I personally love any vegetable, maybe the reason is that my Mother made us eat them at every meal. Regardless, this puree is smooth and sweet. It could just be in my head, but the organic broccoli and cauliflower I get at the farmers market is somehow sweeter. Also, broccoli, pound for pound, has more vitamin C then oranges. At least I know there’s no pesticides in organic produce and Kenya is getting the freshest vegetables possible.

Broccoli & Cauliflower Puree (12 Baby Servings, freeze 1/2)

1 Cup Broccoli, florets and stem pieces peeled
1 Cup Cauliflower

1. Put vegetables in a steamer pot over boiling water.
2. Steam for 5 minutes or until fork tender.
3. Put vegetables in a food processor and puree until smooth.
4. Cool and serve.

There are two foods, in my experience, that kids almost always turn their nose up at. Beets and brussel sprouts. Why is that? Did we over hear our parents saying “yuck, beets,” or are we programmed not to like it? At our farmers market we have orange, red, yellow and candy beets. They’re gorgeous and sweet as sugar. I use beets and the greens in salads and other warm dishes, but when I make them, half of my friends say “yummy, beets” while the other half turns up their nose.
I made them with great trepidation for Kenya and was shocked that he liked them. Nothing makes me happier then when he enjoys something I never thought he would.
Beware, though! Pull out your biggest bib or tape a plastic garbage bag all around your baby because beets do stain and can make a mess, but trust me, they’re worth it.

They’re rich in calcium, important for healthy bones and teeth, are full of flavonoids and other anti carcinogenic compounds as well as a great immune booster in your babies diet.

*Steam the greens and eat with your dinner

Beet Puree (12 Baby Servings)

2 Beets, washed (any color)

1. Preheat oven to 375 degrees.
2. Take a piece of tin foil and fold it in half.
3. Place beets on one side of the foil and cover the beets like a book. Pinch the edges to fully seal the package (this way they will steam in the oven).
4. Bake for 45 minutes.
5. Open foil, let cool beets to the touch.
6. Take a ziplock or a gloves and peel the beets (this prevents your hands from getting stained). The skin should slide right off.
7. Cut beets and puree in a food processor until smooth.
8. Cool and serve.

One of my favorite things about baby food is that it’s just pure, wholesome and delicious. When these fruits are at their ripest, it’s so heavenly tasting, you don’t need to add anything.
Whenever I look at baby food jars in the grocery with artificial colors, preservatives and additives I think “do you really want your baby eating that crap”. I wouldn’t want it in my body, so why would I knowingly feed it to Kenya?
There’s nothing sweeter then a fresh banana, pear or peach. Even at this time of year, when peaches are out of season, I defrost frozen organic fruit and in an instant I can make this puree. This is the best dessert or breakfast food a baby would want.

Banana, Pear and Peach Puree (12 Baby Food Servings, freeze 1/2)

1 Banana
1 Pear
1 Peach (or 1 Cup Frozen Organic Peach Slices, defrosted)

1. Put all ingredients in a food processor.
2. Puree until smooth.
3. Serve.

There’s something really cool to me about going to the farmers market and finding new foods that Kenya hasn’t tried yet. I just picked up a big celery root (or celeriac as it’s also known) which is quite unusual looking. It’s often knobby and brown with it’s big green top sprouting out. The first time I looked at it, I had zero idea why you would even want to make an attempt at turning it into something you could eat. I was so wrong. Just lob off the top, peel it, and then you can do all kinds of things for baby or you. Sometimes I’ll use half of it to make a puree for Kenya and make a salad with the rest for myself. In this puree it becomes super creamy and tastes like a cross between celery and a potato. I’ve been known to serve it with a little added butter when I’m having friends over.

Celery Root & Potato Puree (12 Baby Servings)

1 Potato, peeled and cubed
1 Medium Celery Root, peeled and cubed
1/4 Cup Whole Milk (if over 10-12 months), Breast Milk or Water

1. Place ingredients in a steamer pot over boiling water.
2. Steam for 8-10 minutes or until fork tender, reserving water in pot.
3. Place celery root and potato in a food processor.
4. Puree for 30 seconds. Add the milk and continue to puree. If it’s still to thick, add water from the pot.
5. Puree until smooth.
6. Cool and serve.

This is one of those no brainer foods for baby. Steam it, throw it in the food processor and bam, you’re finished. It’s easy to freeze and can be mixed with other foods you’re planning to serve. The carrots are packed with beta carotene which converts into Vitamin A which helps vision and healthy skin and the cauliflower is a good source of Vitamin C. I always steam a few extra vegetables and chop them into baby bite size pieces, so Kenya can work on his fine motor skills and feed himself.

Carrot & Cauliflower Puree (10 Baby Servings, freeze 1/2)

15 Baby Carrots
1 1/2 Cups Cauliflower, cut into florets

1. Wash the vegetables and put them in a steamer basket over boiling water.
2. Steam for 6 minutes or until fork tender.
3. In a food processor, puree using some of the cooking water to thin the puree.
4. Cool and serve.

Some mornings when I walk downstairs bleary eyed (wait, that’s every morning), I wish there was something already made in the refrigerator that I could just pull out. I came up with this recipe for just that reason.
After staying out late while the grandparents were in town, I knew that making things easy on myself in the morning would be important. Fruit, dairy, protein and wheat germ are the perfect start to Kenya’s morning of play.
Wheat germ was one of those foods I thought only older people ate. I remember my Grandparents talking about adding it to their food and thinking it was only for “old” people. Turns out it’s delicious in everything from muffins to cereal. Wheat germ is the product left behind after the processing of refined flour. In actuality, it’s the best part containing all the nutrients that have been stripped from the final product. It’s packed with B-Vitamins, Vitamin E and Iron, and a rich antioxidant.
Truth be told, this also makes a great dessert for your wee one.

Blueberry & Mango Breakfast (8 Baby Servings)

1/4 Cup Blueberries, washed
1/4 Cup Mango, chopped
1/2 Cup Tofu
2 Tbsp Whole Milk Yogurt
1 Tbsp Wheat Germ

1. Place ingredients in a food processor and blend until smooth.
2. Serve

Yummy, delicious, creamy, nutritious.. All the words I think of when describing this dish. The first time I tried a cherimoya was 3 weeks ago at the Farmers Market and my “avocado lady” gave me one. In some Latin cuisine, cherimoya ice cream is popular. To me, it tastes like banana crossed with strawberries and pineapple. When Kenya isn’t in the mood to chew and I want to give him something sweet, pureed cherimoya is perfect. One night when he wasn’t in the mood for it, but was devouring his avocado, I decided to throw the two in the blender and it made this gorgeous light green mousse. Packed with vitamin B6 and potassium, this is a fruit every baby should have the opportunity to try.

Avocado & Cherimoya Mousse (makes 10 Baby Servings)

1 Avocado
1 Cherimoya

1. Wash both fruits.
2. Halve the avocado, remove the pit and scoop the light green flesh into a food processor.
3. Halve the cherimoya and remove the big black seeds. Scoop white flesh into a food processor.
4. Puree until smooth and serve.

Super simple and sweet. Kenya is addicted to butternut squash. It’s also a great thing to keep on hand to mix into other purees. Butternut Squash was one of Kenya’s first foods. Smooth, creamy and easy for baby to get down. This is a must for all babies. Packed with Beta-Carotene to help with babies skin and vision while also giving a boost of antioxidant qualities.

Butternut Squash Puree (20 baby servings, freeze over 1/2 of the puree)

1 Butternut Squash

1. Preheat oven to 350 degrees.
2. Cut squash in half from top to bottom and remove seeds.
3. Place both sides of squash on a cookie sheet covered with foil (for easier cleanup).
4. Bake for 45 minutes. Remove from oven and let cool for several minutes.
5. With a spoon, scrape out soft pulp into a food preocessor.
6. Puree until smooth.
7. Cool and serve.

I came up with this recipe on a whim. We didn’t have anything green in the refrigerator and I was combing through the freezer. I always try to keep it stocked with organic fruits and vegetables when I’m in the mood for something that might be out of season or just need something quick and fresh tasting.
As I looked at bag after bag, I came upon the edamame (or Soy Beans as some like to call them)..hmmm.. What can I make that will be fast and appealing? I must have looked like a mad scientist with some of the ingredients on the counter, but it got more exciting by the moment. Edamame, curry, apricots, yogurt. It’s an Indian dish with an asian twist. Even better, soy beans are the most nutritious of all beans and contain more protein weight for weight than any other food or vegetable of animal or vegetable origin.
As I added ingredients, spoon after spoon, I kept feeling like something was missing (for me it’s usually the salt, a no no for babies). Finally I decided to leave it up to my customer. When I tell you that Kenya wouldn’t stop eating it, I mean it. Sometimes, he will get burned out fast on a taste or flavor, but this dish we could have kept eating all day.

Curried Edamame (Makes 12 Baby Serving)

1/3 Bag Frozen Edamame
3 Tbsp Whole Milk Yogurt
1/2 Tsp Curry Powder
*2 Tbsp Apricot Puree
1 Tbsp Water

1. Heat water over a steamer pot with the edamame and heat beans for 3-4 minutes.
2. Put all ingredients in a food processor and blend until pureed.
3. Cool and serve.

*To make puree, put a bag or dried, unsulphored apricots in a bowl and cover with hot water. Let stand 10-15 minutes. Puree in a food processor.

Blue food? I know what you’re thinking, she actually put blue dye in her babies food?! No, the ingredients in this delicious mash are blue potatoes and purple cauliflower. Now that I look at the picture again, does it look blue or purple. No matter how it looks, it tastes delicious. Don’t be scared of the color, the blue is an added vitamin boost. One of the first things I learned in culinary school was the brighter the fruit or vegetable, the more vitamins it contains. In this case, the dish is packed with potassium and vitamin C. Pretty to look at and fantastic for baby to eat.

Blue Mash (Makes 12 Baby Servings, freeze 1/2)

2 Medium Blue Potatoes, peeled
1 Cup Purple Cauliflower Florets
2 Tbsp Whole Milk (you can also use the water remaining under the steamer pot or rice milk)

1. Add the potatoes to the steamer pot over boiling water and cook for 4 minutes.
2. Add the cauliflower and continue to steam 4 more minutes.
3. Put all the ingredients in a food processor and puree until smooth and creamy.
4. Cool and serve.