Feeding Babies: A Collection of Recipes

In case you haven't noticed, I've been referencing an awesome article by Jen Allbritton of the Weston A. Price Foundation a whole lot in this series. It's because I get all my practical info on feeding from them! I thought I'd include my favorite recipes that I've used, and that both Nathaniel & Micah have loved. I did not create these recipes, but I sure love using them! See them for yourself on the Weston A. Price site here.

Egg Yolk (4 months +)

Boil an egg for three to four minutes (longer at higher altitudes), peel away the shell, discard the white and mash up yolk with a little unrefined sea salt. (The yolk should be soft and warm, not runny.) Small amounts of grated, raw organic liver (which has been frozen 14 days) may be added to the egg yolk after 6 months. Some mothers report their babies actually prefer the yolk with the liver. From Nourishing Traditions by Sally Fallon.

(Note: I've never been brave enough to use liver, but I ought to try!)

Pureed Meats (6 months +)

Cook meat gently in filtered water or homemade stock until completely tender, or use meat from stews, etc., that you have made for your family. Make sure the cooked meat is cold and is in no bigger than 1-2 inch chunks when you puree. Grind up the meat first until it's almost like a clumpy powder. Then add water, formula or breast milk, or the natural cooking juices as the liquid.

Vegetable Puree (6 months +)

Use squash, sweet potatoes, parsnips, rutabagas, carrots or beets. Cut vegetables in half, scoop out seeds from squash and bake in a 400 degree oven for about an hour, or steam them (in the case of carrots and beets) for 20 to 25 minutes. Mix in butter when puréeing. You can cook these vegetables for your own dinner and purée a small portion in a blender or food mill for your baby. From Natural Baby Care by Mindy Pennybacker.

Fruit Sauce (6 months +)

Use fresh or frozen peaches, nectarines, apples, blueberries, cherries, pears, berries or a combination. Note: Whenever possible, use organic fruit, and peel the fruit if it is not organic. Cut fruit and put in a saucepan with 1 cup filtered water for every 1/2 cup of fruit. Bring to a boil; reduce to a simmer about 15 minutes or until the fruit is cooked. Purée the mixture in a blender or food mill and strain if necessary. Don't add sugar or spices but you can stir in a little butter or cream. From Natural Baby Care by Mindy Pennybacker.

See the original article here, and enjoy feeding your precious little ones optimally!