Basil baby food

Broccoli, Avocado & Basil Puree {Iron Rich Baby Food}

This broccoli, avocado and basil puree is an incredibly nutritious first food for babies. Iron rich and full of healthy fats and calories, with a deliciously smooth texture from the avocado. This puree freezes well; read on for ideas for how to use up any leftovers!

This is the first in my iron rich baby puree series, where I will be showcasing meatless iron rich first foods for babies.

Odette had a love/hate relationship with pureed baby food, but this one was always a winner. I credit the avocado, which brings a smooth and creamy finish to purees that many babies love.

The iron in this puree comes from broccoli. Broccoli is a great source of iron for babies, in part because it contains lots of Vitamin C making it more bio-available. It’s a great food for babies, and by adding pureed avocado we give it an irresistible texture to increase their chances of accepting it!

Add as much basil as you think your baby will enjoy. Some really love stronger flavors and might enjoy a good handful of basil in their puree!

I love adding herbs to baby purees, so they begin to taste the sorts of things they’ll be eating when they are older. I am totally addicted to pesto, so I am on a mission to ensure Odette will enjoy the taste of basil! So far, so good.

What can I do with leftovers?

If your baby moves on from the puree stage and you have leftovers in your freezer stash, you can make some great meals for older babies and toddlers with this puree.

Each idea uses one portion quite nicely, but be warned – if your toddler has developed a love of stronger tastes, this may no longer cut it and you might need to add a little something. (When I made this batch for the photographs, my 15 month old Odette was far less impressed than her 8 month old self had been because she now loves very bold flavors.)

Pasta sauce with fusilli or spaghetti + some frozen peas
Mixed with couscous, quinoa or rice
As a baked sweet potato topping

More iron rich baby food recipes

Banana Coconut Baby Oats
Sweet Potato, Red Pepper & White Bean Puree
Spiced Coconut Butternut Lentil Puree

Broccoli, Avocado & Basil Puree {Iron Rich Baby Food}

This broccoli, avocado and basil puree is an incredibly nutritious first food for babies. Iron rich and full of healthy fats and calories, with a deliciously smooth texture from the avocado.

10 servings

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

4.64 from 71 ratings

Print Recipe Pin Recipe

1 small head broccoli
1 ripe avocado
A few basil leaves
A squeeze of fresh lemon juice

Chop your broccoli florets into small pieces. (Discard the stem - we will just be using the florets for this recipe.) Steam them until soft.
In a small food processor or blender, puree the broccoli with the avocado, basil leaves and a squeeze of fresh lemon juice.

This makes about 10 small portions and can be frozen for 6 months.

Course: Baby Food

Author: Christine

Calories: 33kcal, Carbohydrates: 4g, Protein: 1g, Fat: 2g, Polyunsaturated Fat: 2g, Sodium: 7mg, Fiber: 1g, Sugar: 1g

Joseph Joseph Datable Baby Food Container Set, 15-Piece

BEABA Babycook 4 in 1 Steam Cooker & Blender

Green Beans and Basil baby puree +4M

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Did you know that green beans are very high in Calcium? That is an essential element for your baby’s bone growth. Being easy to digest and very high in the list of “not allergenic” foods, they can be introduced in your baby’s diet even starting at 4 months of age, if you think that your baby is ready to start with solid foods.

If you want to learn more about “solid foods readiness” check out this post too 🙂

That being said…how to cook green beans?

Today’s video shows you a super simple basic recipe, perfect for the first stage of baby food. I simply washed, trimmed and cut the green beans first and oven roasted (no oil ,no salt. nothing on them) and pureed them with some water and few basil leaves. I added basil to give some flavor to the green beans, any other herb would be a nice addition. Mint is a lovely basil substitute!

I used water as thinning liquid, but you can also use breastmilk or baby formula or vegetable broth. For more information about how to thin baby food, check out this post too 🙂

I always pick up seasonal fresh green beans, preferably at the farmers’ market and I cook them within one week. I noticed that fresh green beans tend to be more tender and don’t have a rough skin nor that not so yummy “string” in the center, a hard fibrous strand running the length of the pod.

These are the tricks to create a super smooth green beans puree’:

use super fresh green beans (the longer they stay in the refrigerator, the tougher they get)
freeze them before cooking. if cooked from frozen they are more tender
use a powerful blender to completely break any skin/string

The green beans puree’ can be stored in an air tight container in the refrigerator for up to 4 days or in the freezer for up to 5 months.

When your little one will be old enough to start chewing (even with his gums, he/she doesn’t need any teeth) at around 6/8 months, you can also steam the green beans, cut them in small pieces and offer them to your little one as finger food. They are a lovely baby led weaning idea!!

2 cup fresh green beans
4 leaves basil
3/4 cup water quantity may vary pending the consistency you want to get

Wash, trim and cut the green beans in small pieces
Place them on a baking sheet lined with some parchment paper and bake in the oven at 400F/180C for 20min
In a tall container or food processor add the green beans + water + basil leaves
Blend up until smooth and creamy

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green beans baby foodgreen beans baby pureegreen beans basil baby pureegreen beans puree

About Barbara Lamperti

In Italian BuonaPappa means “enjoy your baby food”. I thought that if I had issues cooking for my baby for the first time, well, maybe I was not the only mom in this situation. Why not start sharing what I learned with other moms and dads all around the world? That's how BuonaPappa.net was born, THANK YOU for following! I feel honored and humbled daily that you would stop by and view my recipes. Grazie mille!

Spices and baby food. What spices can be given to children.

Although spicy and spicy foods are not recommended for preschoolers, spices are sometimes used in children's food. Some manufacturers of baby food add individual spices even to food for children under one year old (mild white pepper, basil, barberry). An absolute ban remains only on hot spices: black and red pepper and mustard are not used in baby food. Other spices can even have a positive effect - they excite the appetite, diversify the taste. A very small amount of this or that seasoning should be added to food.

Some spices that are recommended to add to dishes for children are listed below

Basil, an annual aromatic plant with the smell of lemon, cloves, mint, pepper, gives a wonderful aroma to meat or vegetable dishes. Basil is a great addition to pasta (various spaghetti and pasta sauces are made from it).

Everyone knows “barberry” lollipops, named after one of their constituents - barberry - red berries of the barberry bush, sour in taste. Barberry is used for cooking jam and jam, for pickling fruits, vegetables and meat, served with fried meat, poultry, and game.

Widely used in baby food is such a pleasant and beloved by children spice as vanilla - the unripe fruit of one of the orchid species. Vanilla is used in the confectionery industry, and also serves as an excellent addition to the curd mass, pancake dough, and dairy products. Vanillin is added to fermented milk drinks, puddings, ice cream and sweets.

When preparing confectionery, biscuits, as well as compote or a drink for children, you can use cloves, an aromatic spice from unblown flowers of a tropical clove tree. It is especially recommended to add cloves to various gingerbread.

Ginger is well known from early childhood for the smell of gingerbread and gingerbread. Soft drinks are also prepared with ginger - for example, ginger lemonade has a peculiar taste.

Cinnamon is well-deservedly popular. Children also eat dishes with cinnamon willingly. Cinnamon is added to confectionery products (biscuit with cinnamon), it also goes well with apples.

Turmeric (or turmeric) will add a beautiful yellow color and a peculiar, not too spicy taste to the dish. It is used as a seasoning for meat, rice, vegetables, and diluted with water in a small amount will give a bright color to mashed potatoes, pasta or cottage cheese (this can be used to decorate dishes). Bay leaf can also be used in baby food. It has a pleasant smell, improves the taste of soups, broths, second courses, marinades.

Citric acid is also widely used in cooking - a white crystalline powder prepared from lemon juice. However, for baby food, commercially prepared citric acid is not very desirable, and, if possible, it is better to replace it with fresh lemon juice.

Olives are the mature fruits of the olive tree. They are pickled and used as a side dish or to decorate sandwiches and salads. The specific taste of olives is usually not liked by children. Olives are very high in calories and have many beneficial properties. It is better not to give spicy olives to children, but not very spicy olives can sometimes be offered in a salad or with a dish of meat or vegetables.

Tropical nutmegs have a pungent taste. Nutmeg is used as a spice in the preparation of meat, fish, rice and other dishes.

Mint, an aromatic plant, grows in our gardens and orchards. Children are happy to eat mint gingerbread, sweets. Mint has a pleasant smell and refreshing taste. It is brewed as a tea, used for colds

. Cumin, a biennial herbaceous plant with a special aroma, can also be used in baby food in small quantities. It can be added to dishes as a seasoning or when baking in cookies, bread.

Dill and parsley are widely used to season dishes to enrich them with vitamins. These seasonings are highly desirable in baby food both raw and dried.

Yellow plum jelly with basil. Children food. Rules, tips, recipes

WikiReading

Children food. Rules, advice, recipes
Lagutina Tatyana Vladimirovna

Contents

Yellow plum jelly with basil

Yellow plums - 500 g

Sorbitol - 500 g

Finely chopped basil - 1 tbsp. l.

Water - 0.5 cup

Wash the plums, cut into halves and remove the stones.

Pour the pulp with water, put on fire, bring to a boil and cook for 6-7 minutes.

Then add the sorbitol and simmer for another 6-7 minutes.

Mix finished jelly with basil, put into jars and roll up.

This text is an introductory fragment.

Plum jelly

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Plum jam

Jam from plums Ingredients 1 1/2 kg of plums, 1 kg of sugar, 100 ml of water. Method of preparation Remove the stones from the plums, pass the pulp through a meat grinder. Put the fruit mixture in a saucepan, cover with water and put on fire. After boiling, cook the fruit puree for 10–15 minutes, then

Candied plums

candied plums Cook jam without adding citric acid. The fruits taken out of the syrup are thrown onto a sieve so that the syrup stacks and the fruits dry up, then a piece of orange or lemon peel and an almond or walnut kernel are inserted into each fruit. The fruits are rolled in crystal

Yellow plum jam (albukhara)

Jam from yellow plums (albukhara) 1 kg of plums, 1.3 kg of sugar, 200 g of water. Rinse ripe (but not overripe) plums in cold water, chop in several places with a thin wooden pin, put on a dish, cover with sugar (half the norm) and put on 6-8 hours in cool

Plum jam

plum jam Peel the plums from the pits. Then cook like "Cherry Jam". 400 g plums, 2 cups sugar, 1 cup

Plum jelly

Plum jelly Jelly is made from freshly made plum juice. The juice is poured into an enamel pan, sugar is added to it (600 g per 1 kg of juice), the mixture is brought to a boil, the sugar is completely dissolved and filtered hot through flannel or 34 layers of gauze.

Yellow Plum Jam

Yellow plum jam Plums 1 kg, granulated sugar 1.5 kg, water 2 cups. Not quite ripe plums are washed, pierced in several places with a thin wooden pin and put in a saucepan. Syrup is boiled from sugar and water. Prepared plums are poured with hot syrup and left for a day.

268. YELLOW PLUM JAM

268. YELLOW PLUM JAM Yellow plum 1 kg Sugar 10 cups Water 4 cups Greenish plums are sorted, washed, pierced with a fork or a sharp wooden needle in several places, placed in an enameled or faience dish. In a basin for jam, cook until “weak

Plum soup

plum soup Take ripe plums, remove the bones and pour water; remove the zest from the lemon with a grater or sugar, squeeze the juice out of it, put it in the soup, add a glass of grape wine, 100 g of sugar and a little cloves; cook until plums

Yellow Plum Jam

Yellow plum jam 1 kg plums, 1. 5 kg sugar, 2 tbsp. water. Wash not quite ripe yellow plums, pierce with a hairpin in several places and put in an enamel pan, pour sugar syrup over, leave for a day. Then drain the syrup, boil, pour plums again and

Plum Compote

plum compote For syrup: for 1 liter of water - 300 g of sugar. Chop the plum, cut in half, remove the stones and place in sterile jars up to the shoulders. Then pour boiling syrup over the fruits, cover with lids and hold for 3-5 minutes, then drain the syrup, boil again and again

Plum soup

plum soup Take ripe plums, remove the bones and pour water; remove the zest from the lemon with a grater or on sugar, squeeze the juice out of it, put it in the soup, add a glass of grape wine, 100 g of sugar and a little cloves; cook until the plums are