14
15
Veggie Lentil Medley
Lentils are a great protein source for baby!
Makes 1½ cups (375ml) or twelve 1-ounce
(30ml) servings
1
cup (250 ml) butternut squash, peeled
and cut into ½- to 1-inch (1.25 to 2.5 cm)
pieces
½
cup (125 ml) carrots, peeled and cut into
½- to 1-inch (1.25 to 2.5 cm) pieces
¼
cup (60ml) parsley, hard stems
discarded
¼
cup (60ml) sliced celery
225
ml water
½
cup (125 ml) cooked lentils
Put the squash, carrots, parsley and celery into the
work bowl fitted with the steam blade and cover
bowl with lid.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is
complete, add the lentils to the bowl. Pulse about
10 times to break up, scraping if necessary, and
then process continuously until completely smooth,
about 15 to 25 seconds.
Allow to cool before serving. If not using
immediately, refrigerate for up to three days or
freeze in individual portions for convenience.
Nutritional information per 1-ounce (30 ml) serving:
Calories 17 (2% from fat)
∙
carb. 3g
∙
pro. 1g
∙
fat 0g
sat. fat 0g
∙
chol. 0mg
∙
sod. 19mg
∙
calc. 12mg
∙
fiber 1g
Hippie Baby
A complete and ultra-nourishing meal for baby
(tie dye not included).
Makes 1¾ cups (425ml) or fourteen 1-ounce (30
ml) servings
½
cup (125 ml) sweet potatoes, peeled and
cut into ½- to 1-inch (1.25 to 2.5 cm)
pieces
½
cup (125ml) soft tofu, cut into 1-inch
(2.5 cm) pieces
½
cup (125 ml) sliced greens, hard stems
discarded (any combination or single
green, e.g., kale, spinach, chard)
225
ml water
½
ripe avocado
½
cup (125 ml) cooked brown rice
Put the sweet potatoes, tofu and greens into the
work bowl fitted with the steam blade and cover
bowl with lid.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial
to steam.
Once the light goes out indicating the steaming is
complete, add the avocado (scoop the flesh right
into work bowl) and the brown rice to the work
bowl and turn the dial to chop. Pulse about 10
times to break up, scraping if necessary, and then
process continuously until completely smooth,
about 20 to 30 seconds.
Allow to cool before serving. If not using
immediately, refrigerate for up to three days or
freeze in individual portions for convenience.
Nutritional information per 1-ounce (30ml) serving:
Calories 29 (41% from fat)
∙
carb. 3g
∙
pro. 1g
∙
fat 1g
sat. fat 0g
∙
chol. 0mg
∙
sod. 5mg
∙
calc. 12mg
∙
fiber 1g
Veggie Rice Cereal
A good starter recipe for when baby is ready
for combination foods.
Makes 1¼ cups (310ml) or ten 1-ounce servings
(30ml)
1
cup (250 ml) sweet potato, peeled and
cut into ½-inch (1.25cm) dice
¼
cup (60ml) carrots, peeled and cut into
½-inch (1.25cm) dice
¼
cup (60ml) green beans, cut into ½-inch
(1.25cm) pieces
¼
cup (60ml) frozen peas
225 ml water
4
tablespoons (60ml) baby rice cereal
8
tablespoons (120ml) breast milk, formula
or water
Put the sweet potato, carrots, green beans and peas
into the work bowl fitted with the steam blade and
cover bowl with lid.
Add the water to the steam/bottle warming chamber
and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
While the veggies are steaming, prepare the rice
cereal. Mix the cereal and liquid of choice together
until smooth.
Once the light goes out indicating the steaming is
complete turn the dial to chop. Pulse about 10 times
to break up, scraping work bowl if necessary, and
then process continuously until completely smooth,
about 20 to 25 seconds. Add the cereal and pulse
until smooth, about 8 to 10 pulses.
Allow to cool before serving. If not using immediately,
refrigerate for up to three days or freeze in individual
portions for convenience.
Nutritional information per 1-ounce (30ml) serving:
Calories 47 (19% from fat)
∙
carb. 9g
∙
pro. 1g
∙
fat 1g
sat. fat 0g
∙
chol. 0mg
∙
sod. 22mg
∙
calc. 24 mg
∙
fiber 1g
Winter Fruits with Yogurt
Dried fruit is readily available year round and
makes a delicious purée for baby.
Makes about 1½ cups (375ml) or twelve
1-ounce (30ml) servings
½
cup (125 ml) unsulphured prunes, cut
into ½-inch (1.25cm) pieces
½
cup (125 ml) dates, cut into ½-inch
(1.25cm) pieces
1
medium apple, peeled, cored and cut
into ½-inch (1.25cm) pieces
200
ml water
½
cup (125 ml) plain yogurt
Put the prunes, dates and apple into the work
bowl fitted with the steam blade and cover bowl
with lid.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to
steam.
Once the light goes out indicating the steaming is
complete turn the dial to chop. Pulse several times
to break up and then process continuously until
completely smooth, about 20 to 25 seconds.
Add the yogurt and pulse to incorporate, about 8
pulses.
Allow to cool before serving. If not using
immediately, refrigerate for up to three days or
freeze in individual portions for convenience.
Nutritional information per 1 ounce (30ml) serving:
Calories 49 (7% from fat)
∙
carb. 12g
∙
pro. 1g
∙
fat 0g
sat. fat 0g
∙
chol. 1mg
∙
sod. 5mg
∙
calc. 20mg
∙
fiber 1g
Lamb Stew with Barley
A delicious combination of sound nutritious
foods for your little one.
Makes about 2 cups (500 ml) or sixteen 1-ounce
(30ml) servings
5
ounces (145g) lamb (leg or shoulder
meat) cut into ½- to 1-inch (1.25 to
2.5 cm) pieces
5
ounces (145g) butternut squash (or
parsnip or combination of the two), cut
into ½-to 1-inch (1.25 to 2.5 cm) pieces
225
ml water
½
cup (125ml) cooked pearled barley
Place the lamb and vegetable into the work bowl
fitted with the steam blade and cover bowl with
lid.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to
steam.
Once the light goes out indicating the steaming is
complete turn the dial to chop. Pulse about 10
times to break up and then process continuously
until completely smooth, about 30 seconds.
Add the barley and pulse to incorporate, about 10
pulses, and then process continuously again until
desired consistency is reached.
Allow to cool before serving. If not using
immediately, refrigerate for up to three days or
freeze in individual portions for convenience.
Nutritional information per 1-ounce (30ml) serving:
Calories 22 (20% from fat)
∙
carb. 2g
∙
pro. 2g
∙
fat 1g sat.
fat 0g
∙
chol. 6mg
∙
sod. 6mg
∙
calc. 6mg
∙
fiber 0g
Baby Chicken Soup
Baby’s first taste of chicken soup.
Makes about 1
²∕
³ cups (400ml) or thirteen
1-ounce (30ml) servings
½
cup (125ml) chicken breast, cut into ½-
to 1-inch (1.25 to 2.5 cm) pieces
2
ounces (60g) carrots, peeled and cut
into ½- to 1-inch (1.25 to 2.5 cm) pieces
2
ounces (60g) celery, peeled and cut into
½- to 1-inch (1.25 to 2.5 cm) pieces
1
tablespoon (15ml) chopped flat leaf
parsley, hard stems discarded
225
ml water
Put the chicken, carrots, celery and parsley into
the work bowl fitted with the steam blade and
cover bowl with lid.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to
steam.
Once the light goes out indicating the steaming is
complete turn the dial to chop. Pulse several times
to break up and then process continuously until
completely smooth, about 20 to 25 seconds.
Allow to cool before serving. If not using
immediately, refrigerate for up to three days or
freeze in individual portions for convenience.
