One of the goals I have in making food for my son is to introduce him to all kinds of foods and encourage a well-balanced diet. The Little Foodie: Recipes for Babies and Toddlers with Taste, is a wonderful recipe book that puts a slight twist on baby foods and purees. I found two purees that are seasoned with fresh mint, which my son really likes. Mint promotes digestion and soothes indigestion or inflammation.
The Apples + Mint +Ricotta Puree is for 6+ months. Apples are a great source of antioxidants, flavonoids, and dietary fiber. Ricotta is an ideal cheese for a baby as it is full of calcium and protein yet low in salt.
4 apples cored and chopped into quarters (peeled is optional)
1/2cup of water
6 mint leaves
2 tablespoons whole-milk ricotta cheese
-Boil the apples until tender (about 15 min) or roast apples in the oven (20-30 min at 400)
-Let apples cool then place in a food processor or blender with mint leaves adding water until you reach your desired consistency then add ricotta cheese.
The Peas + Zucchini + Mint Puree is for 4+ months. My son hates peas by themselves but will gobble them up in this puree. Green peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate.
2 medium zucchini, trimmed, and roughly chopped
2 cups peas, fresh or frozen
8 mint leaves
-Fill a medium saucepan with about 2 inches of water and boil.
-Place the zucchini in a steamer basket over the boiling water and cover for 5 minutes. Set aside and let cool. You can also roast the zucchini for 20 min at 400 degrees
-Cook the peas in the pan.
-Place the zucchini, peas, and mint leaves in a blender or food processor and puree until you reach your desired consistency.