Carrot, Parsnip & Sweet Potato Puree [5m+]

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This yummy puree is a great combo for first stage weaning babies.

My baby hasn’t been too well (cold & teething) these couples days and has lost his appetite completely so today I made his favourite puree from first stage weaning and it went down very well.

Ingredients

  • 2 carrots (peeled & chopped)
  • 1 parsnip (peeled & chopped )
  • 1/2 sweet potato (peeled & chopped)
  • 100-150ml liquid (breast milk, steamed water or pre-boiled water)

Method

  1. Steam everything for 15min in a baby cook or in a steamer.
  2. Add liquid and blend until desired consistency.
  3. Suitable for freezing.

Banana & Persimmon / Sharon Fruit Puree [8-10m+]

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I know Persimmons as Sharon fruits and they were one of my ffavourite fruit as a kid. 😋

Persimmon and banana make such a wonderful puree or smoothie for older toodlers. I would add full fat cow milk or coconut milk.

Persimmons are bursting with flavor and Vitamin C. One little persimmon contains almost 17 mg of Vitamin C! This fruit is great to serve to your little one to aid in Iron absorption.
There are 2 types of persimmon, the Fuyu and the Hachiya. The one in the picture is Fuyu which I prefer more.

Ingredients

  • 1 ripe banana (cut)
  • 1 persimmon (skin removed & cut) (can be steamed for 5 mins if prefered)

Method

  1. Blend until desired consistency.

For older babies, simply cut them up in bite sizes and serve as finger food known as baby led weaning (blw).

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Beetroot, Purple Carrot, Potato, Apple & Tofu Puree [8m+]

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Both my baby and I find that any purees with beetroot taste really good.  Beetroots go so well with tofu. However, if you can get the Japanese silken tofu then get it or other soft tofu, as it has a much smoother texture, and taste wise is less dominating.
I couldn’t get it so I bought a western tofu from the local supermarket and I must say – I am not a big fan of it but the puree still tasted good :).

Ingredients

  • 1 small beetroot (peeled & chopped), small ones taste sweeter then big ones
  • 1/2 purple carrot (orange carrot is fine too) (peeled & chopped)
  • 1 small potato (peeled & chopped)
  • 1/2 sweet apple (peeled & chopped)
  • 100gr tofu
  • 100-150 ml liquid

Method

  1. Steam the first 3 ingredients for 15min  in a baby cook, remove and steam apple for 5 mins. (I had to steam my tofu with the apple as it was a bit hard)
  2. Or steam the first 3 ingredients in a steamer for 10 mins then add apple and steam for a further 5 mins.
  3. Add tofu and liquid and blend until desired consistency.

Carrot & Apple Puree [5m+]

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Another simple and delicious puree for first stage weaning babies. 🙂

Ingredients:

  1. 3 carrots  (peeled & chopped)
  2. 1 sweet apple (peeled, cored & cut)
  3. 50-100 ml liquid (breast milk, steamed water or pre-boiled water)

Method:

  1. Steam carrots for 15min in a baby cook, remove and steam apple for 5 mins.
  2. Or steam carrots in a steamer for 10 mins then add apple and steam for a further 5 mins.
  3. Add liquid and blend until desired consistency.
  4. It’s suitable for freezing.

Banana & Blueberry Puree [6-7m+]

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Blueberries have a whole host of amazing nutrients in them and they are often referred to as a “Super Food” for this reason.
Blueberries are high in antioxidants and they also contain fiber, Vitamin A and Vitamin C. Blueberries are also thought be to cholesterol reducers.

This isuch a simple and yummy puree for babies or as a smoothie for toddlers and adults.. 😋

Ingredients

  • 1 banana (cut)
  • a handful of blueberries (washed well)

Method

  1. Blend until desired consistency.

Homemade Sweet Potato Chips

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 bought these amazing purple sweet potatoes from our local farmer’s market without knowing that I’ve picked purple instead of red sweet potatoes!

These homemade sweet potato chips taste so good and very little oil was used! I made three badges and all came out just right! So now thsee are my toddlers new favourite snack. 😄

This is a super healthy option to give as a snack to your toddlers and to the whole family!  I have never given my toddlers store bought chips before so I am happy that he loves my ones. 🙂

Ingredients

  • purple / red sweet potato
  • Vegetable oil (I used olive oil)
  • Sea salt – optional (I didn’t use any)

Method

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  1. Preheat the oven at 180 degrees celsius.
  2. Use a mandolin / sharp knife to slice the potatoes.
  3. Place a baking sheet over the tray, brush it over with some oil and place the potato slices out. If you have an oil spray then spray over the potatoes slices otherwise use a brush to lightly brush the oil over.
  4. Set the timer to 20 mins, turn them over after 10 mins. Keep checking that they don’t burn.
  5. Let them cool down first, they will get crispy then.

Purple Sweet Potato, Butternut Squash, Mangetout & Apple with Cous Cous [7m+]

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Sweet potatoes are rich in beta carotene which is an antioxidant, a substance that is not only able to fight free radicals, substances that fight cancer. The more intense the color, it has more antioxidants, choose colorful sweet potatoes for consumption, especially the purple and red.

Ingredients

  • 1 purple sweet potato (peeled & cut)
  • 1/4 of butternut squash (peeled & cut)
  • 5 mangetout / snow peas (trimmed top & tail)
  • 1 apple (peeled, cored & cut)
  • 100ml breast milk / steamed liquid / pre-boiled water
  • 2 tbsp cous cous

Method

  1. Steam purple sweet potato and butternut squash together for 15 mins in a baby cook. Remove and steam apple and mangetout together for 7 mins.  Or steam for 8 min in a steamer and then add apple and mangetout and steam for another 7 mins.
  2. Add 100ml if liquid (add more if necessary ) and blend until your desired consistency. If using breast milk then wait until everything has cooled down first before blending.
  3. Cook cous cous per instructions on the packaging.
  4. Add cous cous to the puree and blend for 3-4 seconds.
  5. Suitable for freezing. Do not freeze if you have used thawn breast milk.