When you go to farmers markets, you think about getting the freshest produce possible. I could eat peaches and apricots until I’m blue in the face, and truly mourn when the last crop of O’Henry’s finishes for the season. What better way to satisfy a craving then by eating dried peaches and apricots.
I buy the most delectable Golden Flame Raisins from the owners of Peacock Family Farms. They’re so plump, juicy and have a gorgeous flame color. Make sure to buy unsulfured dried fruit which is darker in color. The bright orange fruit you buy at the grocery is treated with sulpher dioxite which can cause allergic reactions.
This is one of the bases that I always keep in the refrigerator. It lasts for weeks and you can add it to all kinds of purees, yogurt and cottage cheese.
Dried fruit is naturally sweet and a fantastic sources of potassium and iron, which helps the blood carry oxygen to all parts of the body. Without sufficient iron, your child will feel tired and be more susceptible to infection.

Apricot, Peach and Raisin Puree (2 1/2 Cups)

1 Cup Dried Apricots , Unsulphered
1 Cup Dried Peaches, Unsulphered
1/2 Cup Raisins
Hot Water

1. Put all fruit in a bowl and cover with hot water.
2. Let sit for 15 minutes.
3. Puree in a food processor. Add hot water from bowl a tablespoon at a time or until puree is smooth.

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

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.