How to make your own baby food

1 May

There are a lot of things that make me happy as a mother. One thing is making Walt’s food. It is easy to do, inexpensive, and you know exactly what ingredients your baby is eating. That is so important these days when food is so processed and we have so many chronic diseases of unknown origins. And jars of organic baby food aren’t cheap. Also, if you try them, things like carrots and bananas don’t taste anything like real carrots and bananas. When we went on vacation to Florida, we bought Earth’s Best purees (top of the line) to make life easier, and Walt wouldn’t even eat them. I guess we’ll just have to start canning our own food for the out-of-the-house occasions.

What we’ve done so far:

Carrots (1 lb)
Wash, peel, cut up, put in pot. Fill halfway to top of carrots with water (a little pat of grass fed butter & oregano or parsley optional). Boil uncovered for 10 minutes. Let cool, puree in food processor.

Sweet Potatoes (3-4 medium size)
Wash, wrap in tin foil, bake at 400 degrees for 45-60 minutes. Let cool, peel skin off (by hand, so easy to do), puree. Add some water when pureeing.

Kale (1 bunch), Spinach (a bag), or Broccoli (2 big bunches)
Wash. Cut off stems. Saute with a little bit of water until slightly wilted. Puree.

Buy bag of frozen peas. Steam in microwave with 1/4 cup water for four minutes. Let cool, puree.

Acorn (3 big ones) or Butternut (1 large) Squash
Cut in half lengthwise, scoop out seeds. Place face down in Pyrex with 1/2 inch of water. Bake at 400 degrees for 45 minutes or until skin is puckered. Let cool, scoop out flesh, puree. Add some water when pureeing.

Rice & Lentils (1 cup each) or Black Eyed Peas (half a bag)
Cook according to directions. Puree. We did sweet brown rice and lentils together and black eyed peas separately.

Pears (3-4)
Let ripen. Remove core and peel. Use immersion blender to puree. Will turn brown as it is exposed to air and freezes.

I buy applesauce without added sugar for Walt. I’ve heard it’s easy to make your own applesauce, but so far I haven’t found the time to do that one yet. I just buy the large jar in the regular canned fruit aisle and freeze into cubes.

Wash and puree. Walt only spits up now when he eats blueberries, just so he can stain the new carpet purple.

Cut desired amount and mash with fork. Don’t freeze.

When you’re cooking, try to use only enough water to cook the veggies, then use that water to puree in case any nutrients were cooked into the water. We use Green Sprout’s silicone freezer tray to do our cubes. I think it’s easier than regular ice cube trays, but I haven’t tried the regular kind yet. The indicated amount usually fills 1-2 trays (15-30 cubes). A little bit of cooking and you’ve got your month’s supply. So easy. Cover your tray with plastic wrap and let freeze overnight. Too soft cubes will melt together if they come out of the tray too early. Pop out and store in large freezer bag with name of food and date frozen. Optimal use is up to 3 months.

Sweet potatoes

Our current supply!

I’m about to go to the farmer’s market in search of acorn squash. Little boy loves it so much, and regular grocery stores don’t have it in stock right now!

Also, I am in no way a trained chef, nutritionist, or medical professional, so this is just my own advice given what I’ve done and what’s worked for our family.


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