CREATIVE BABY PURÉES

babypurees


When it comes to feeding our babies, we obviously want the very best. And with so many jars, squeezable packages, and the numerous brands available on market shelves, it’s pretty tough to know which to choose, or what you’re getting. One solution: Making your own baby-friendly grub. With that in mind, we’ve whipped up six incredibly delicious, creative, and easy baby purées to satisfy even the pickiest mouths. Pass the mush, please!

Sweet potato SWEET POTATO, APPLE PURÉE (Best for little mouths, 4-6 months and up)

Ingredients: 1 small sweet potato, peeled and chopped – 1 honeycrisp apple, peeled and chopped – 2 tbsp filtered water. Directions: Boil chopped sweet potatoes and apples until soft, about 10-15 minutes. You should be able to easily pierce them with a fork. Set aside to cool. Place sweet potatoes, apples, and water into a blender or food processor and blend until smooth. If the mixture is too thick, gradually add some more water until you’ve reached desired consistency. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months. Makes about 1 cup of baby pureé.

avocado spinach PEA, AVOCADO, AND SPINACH (Best for little mouths, 6-9 months and up)

Ingredients: 3/4 cup green peas – 1 cup fresh baby spinach – 1/2 of an avocado, pitted and chopped – 2-3 tbsp chicken or vegetable stock – A pinch of salt. Directions: Quickly blanch spinach in boiling water for 30-45 seconds, remove with a slotted spoon, and place into an ice water bath to stop the spinach from cooking. Drain the spinach. Place peas, avocado, spinach, stock, and salt into a blender or food processor and blend until smooth. If the mixture is too thick, gradually add some more stock until you’ve reached desired consistency. This pureé is supposed to be a little chunky. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months. Makes about 1 cup of baby pureé.

bananablue BANANA, BLUEBERRY, AND COCONUT MILK (Best for little mouths, 4-6 months and up)

Ingredients: 1 ripe banana, peeled and mashed – 1 cup of fresh blueberries – 1/4 cup organic coconut milk. Directions: In a blender or food processor, blend blueberries and coconut milk until smooth. In a small bowl, mash the banana. Add blueberry and coconut milk mixture into the mashed bananas and mix together until combined. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months. Makes about 1 cup of baby pureé.

Apple APPLE, QUINOA PORRIDGE, WITH YOGURT AND CINNAMON (Best for little mouths, 12 months and up)

Ingredients: 1/2 cup cooked quinoa – 1/2 a honeycrisp apple, peeled and chopped – 1/4 cup greek yogurt – A pinch of cinnamon. Directions: Boil chopped apples until soft, about 10-15 minutes. You should be able to easily pierce them with a fork. Set aside to cool. Place cooked quinoa, apples, greek yogurt, and cinnamon into a blender or food processor and blend until smooth. If the mixture is too thick, add some more yogurt until you’ve reached desired consistency. This pureé is supposed to be a little chunky. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months. Makes about 1 cup of baby pureé.

mango MANGO, BEET, AND CARROT (Best for little mouths, 6-9 months and up)

Ingredients: 1 large carrot, peeled and chopped – 1 mango, peeled and chopped – 1 small beet, peeled and chopped – 2-3 tbsp filtered water. Directions: Boil chopped carrots and beets until soft, about 10-15 minutes. You should be able to easily pierce them with a fork. Set aside to cool. Place carrots, beets, mango, and water into a blender or food processor and blend until smooth. If the mixture is too thick, gradually add some more water until you’ve reached desired consistency. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months. Makes about 1 cup of baby pureé.

caulibeanparsley CAULIFLOWER, WHITE BEAN, AND HERB (Best for little mouths, 12 months and up)

Ingredients: 1/2 head of cauliflower, cut into florets – 1 tbsp extra virgin olive oil – 1/2 cup cannellini beans, rinsed – 1/8-1/4 cup chicken or vegetable stock – 1 tbsp chopped Italian parsley – A pinch of salt and pepper. Directions: Toss cauliflower florets with 1 tbsp extra virgin olive oil and a pinch of salt and pepper. Roast cauliflower at 425-degrees for 15-20 minutes or until soft and tender when pierced with a fork. Set aside to cool. In a blender or food processor, blend cooked cauliflower, cannellini beans, stock, parsley, and a little more salt and pepper until smooth. If the mixture is too thick, add some more stock until you’ve reached a desired consistency. This pureé is supposed to be a little chunky. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months. Makes about 1 cup of baby pureé. ( By James Kicinski-McCoy from Mothermag.com )