Baby Custard (6 months +)
Mix 1 cup raw milk or whole coconut milk, 1 cup raw cream, 6 egg yolks, 1/2 teaspoon vanilla and a pinch of stevia powder. Pour into buttered ramekin dishes. Place ramekins into a Pyrex dish filled part-way with water. Preheat oven to 310 degrees and cook for about 1 hour.
Smoothie for Baby(8 months +)
Blend 1 cup whole yoghurt with 1/2 banana or 1/2 cup puréed fruit, 1 raw egg yolk (from an organic or pastured chicken) and a pinch of stevia.
Coconut Fish Pate (8 months +)
Place 1 cup leftover cooked fish, 1/4 teaspoon seasalt, 1/4 teaspoon fresh lime juice in a food processor and process with a few pulses. Add 1/2-1 cup coconut cream or whole coconut milk to obtain desired consistency.
Cereal Gruel for Baby (1 year +)
Mix 1/2 cup freshly ground organic flour of spelt, kamut, rye, barley or oats with 2 cups warm filtered water mixture plus 2 tablespoons yoghurt, kefir or buttermilk. Cover and leave at room temperature for 12 to 24 hours. Bring to a boil, stirring frequently. Add 1/4 teaspoon salt, reduce heat and simmer, stirring occasionally, about 10 minutes. Let cool slightly and serve with cream or butter and small amount of a natural sweetener, such as raw honey. From Nourishing Traditions by Sally Fallon.
Salmon and Rice Mousse (1 year +)
Heat 2 cups chicken broth to a slow boil and add 1/4 cup soaked brown rice. Lower the heat, cover tightly, and let cook for 30 minutes or until it is almost done. Wash 3 ounces salmon thoroughly and remove all bones carefully. Add the salmon to the rice, cover, and let it poach for 10 minutes or until done all the way through. Allow the salmon and rice to cool enough that it can be puréed safely in the blender or food processor. If it is too thick, add just enough water to obtain the consistency you want. Season with a little seasalt.Serve with a puréed vegetable. From The Crazy Makers by Carol Simontacchi.
Crispy Nut Butter (1 year +)
Purée equal amounts of crispy nuts, raw honey and coconut oil. Add salt to taste. Serve at room temperature. From Nourishing Traditions by Sally Fallon.
About the author
Jen Allbritton is an adoptive mother, a certified nutritionist and a
chapter leader in Evergreen, Colorado.
Sidebar Articles
FOODS BY AGE
4-6 Months
Minimal solid foods as tolerated by baby
Egg yolk—if tolerated, preferably from pastured chickens, lightly boiled and salted
Banana—mashed, for babies who are very mature and seem hungry
Cod liver oil— 1/4 teaspoon high vitamin or 1/2 teaspoon regular, given with an eye dropper
6-8 months
Organic liver—grated frozen and added to egg yolk
Pureed meats—lamb, turkey, beef, chicken, liver and fish
Soup broth—(chicken, beef, lamb, fish) added to pureed meats and vegetables, or offered as a drink
Fermented foods—small amounts of yoghurt, kefir, sweet potato, taro, if desired
Raw mashed fruits—banana, melon, mangoes, papaya, avocado
Cooked, pureed fruits—organic apricot, peaches, pears, apples, cherries, berries
Cooked vegetables—zucchini, squash, sweet potato, carrots, beets, with butter or coconut oil
8-12 months
Continue to add variety and increase thickness and lumpiness of the foods already given from 4-8 months
Creamed vegetables soups
Homemade stews—all ingredinets cut small or mashed
Dairy—cottage cheese, mild harder raw cheese, cream, custards
Finger foods—when baby can grab and adequately chew, such as lightly steamed veggie sticks, mild cheese, avocado chunks, pieces of banana
Cod liver oil—increase to 1/2 teaspoon high vitamin or 1 teaspooon regular dose
Over 1 Year
Grains and legumes—properly soaked and cooked
Crispy nut butters—see recipes in Nourishing Traditions
Leafy green vegetables—cooked, with butter
Raw salad vegetables—cucumbers, tomatoes, etc.
Citrus fruit—fresh, organic
Whole egg—cooked
Foods to avoid28
Up to 6 months: Certain foods, such as spinach, celery, lettuce, radishes, beets, turnips and collard greens, may contain excessive nitrate, which can be converted into nitrite (an undesirable substance) in the stomach. Leafy green vegetables are best avoided until 1 year. When cooking vegetables that may contain these substances, do not use the water they were cooked in to purée.
Up to 9 months: Citrus and tomato, which are common allergens.
Up to 1 year: Because infants do not produce strong enough stomach acid to deactivate potential spores, infants should refrain from eating honey.1 Use blackstrap molasses, which is high in iron and calcium. Egg whites should also be avoided up to one year due to their high allergenic potential.
ALWAYS: Commercial dairy products (especially ultra-pasteurized), modern soy foods, margarines and shortening, fruit juices, reduced-fat or low-fat foods, extruded grains and all processed foods.
Making Homemade Baby Food
Making homemade baby food may not be as easy as opening a can, but once you have organized a cook-and-freeze routine, it is a snap. This gives you the control over food choices and cooking methods, and allows you to avoid synthetic preservatives. With careful preparation, you will maximize the nutrient and enzyme content of your baby’s food. This will make for easier digestion and better overall nutrition. One timesaving method is to cook and purée a selection of fruits, vegetables, and meats in adult quantities, and freeze them in glass custard dishes or porcelain ramekins, or just clumps on a baking sheet. These cubes can be placed in freezer bags, labeled and sealed, available for quick thawing and reheating. Thawing in the refrigerator is the most nutrient-saving method. Simply place a covered dish containing food cubes in the fridge; they will thaw in three to four hours. It only takes one to two hours at room temperature. When on the go, put the cubes in a glass container and add hot water or place the container in hot water to thaw.
Little attention is necessary to seasoning baby foods, but texture is important. Besides the basic taste, the smoothness or thickness of a food concerns baby most. To thin purées, use milk or formula. Puréed potatoes, winter squash, bananas, carrots, yogurt, nut or seed paste, and peas make great thickeners.
The only special equipment you need is a food processor, blender or a baby food mill and a simple metal collapsible steamer basket. Don’t forget the unbreakable bowls, baby spoons, and bibs. Two-handed weighted cups for drinking lessons are also a must.
How much at each meal?
With the rough outline below, one food portion is equal to approximately one tablespoon, depending on the type of ice cube or other food trays you may be using for freezing baby food. Start out slowly. Prepare a teaspoon-sized portion of whatever food you have chosen to begin with. Your baby will most likely only eat half of that small portion for the first few attempts with solids. Ultimately, baby will tell you how much he should eat. Your main concern should be making what he does eat as nutritious as possible. As your baby becomes accustomed to eating solids, you can gradually increase the portion size. Once you have ruled out sensitivities/allergies to different foods, be sure to rotate the acceptable foods in the diet—meaning, try to avoid having the same food day in and day out. The following are guidelines for 6-8 months:
* Breakfast: Breast milk or formula, 1 egg yolk, 1 cube meat, 1-2 tablespoons cottage cheese or smoothie
* Lunch: Breast milk or formula, mashed banana or 1 cube fruit or vegetable
* Snack/Dinner: Breast milk or formula and 1 cube of meat, 1-2 tablespoons fermented taro or sweet potato
Portions increase for 8-10 months:
* Breakfast: Breast milk or formula, 1 egg yolk, 1-2 cubes fruit or vegetable, and 1 cube meat
* Lunch: Breast milk or formula, 1-2 cubes meat, 1-3 cubes vegetable, optional dairy such as yogurt or cheese
* Dinner: Breast milk or formula, 2 cubes meat, 1-3 cubes fruit and vegetables, yogurt or cheese
* Snacks: Finger foods or smoothie
Remember, not all babies will be eating the same amounts or foods. This portion outline is just an example. Some infants are not ready to eat 3 “meals” per day until well into the 9-10 month range. You should use the above information as a guide only and keep to your infant’s development and eating habits as well as your pediatrician’s advice.30
NOT A GOOD IDEA FOR BABIES!
(OR THEIR PARENTS OR BROTHERS AND SISTERS EITHER!)
Almond Breeze Vanilla (Almond Milk): Purified water, evaporated cane juice, almonds, tricalcium phosphate, natural vanilla flavor and other natural flavors, sea salt, potassium citrate, carrageenan, soy lecithin, d-alpha tocopherol (natural vitamin E), vitamin A palmitate, vitamin D2
Rice Dream “Heartwise” Rice Drink Original: Filtered water, brown rice (partially milled) gum arabic, expeller pressed high oleic safflower oil, tricalcium phosphate, CorowiseTM phytosterol esters, sea salt, vitamin A palmitate, vitamin D2, vitamin B12
365 Organic Rice Milk Vanilla: Filtered water, partially milled organic rice, organic expeller pressed canola oil, tricalcium phosphate, natural vanilla flavor with other natural flavors, sea salt, carrageenan, vitamin A palmitate, vitamin D.
REFERENCES
1. Fallon, Sally. Nourishing Traditions. NewTrends Publishing. 1999
2. Wilson AC, Forsyth JS, Creene SA, et al. Relation of infant diet to childhood health: seven year follow up of cohort children in Dundee infant feeding study. British Medical Journal, 1998; 316:21-5.
3. Scariati PD. A longitudinal analysis of infant mortality and the extent of breast-feeding in the US. Pediatrics. 1997;99:5-12.
4. Pediatrics 1998;101(1):37985
5. Y Takemura and others. Relaton between Breastfeeding and the Prevalence of Asthma: The Tokorozawa Childhood Asthma and Pollinosis Study. American Journal of Epidemiology. July 2001;154(2):11509
6. K W Wefring and others. Nasal congestion and earache - upper respiratory tract infections in 4-year-old children. Tidsskr Nor Laegeforen. April 30, 2001;121(11):1329-32
7. I Hardell and A C Dreifaldt. Breastfeeding duration and the risk of malignant diseases in childhood in Sweden. European Journal of Clinical Nutrition. March 2001;55(3):179-85
8. Percival, Mark. D.C. N.D. Infant Nutrition. Health Coach System. 1995.
9. Krohn, Jacqueline, M.D. Allergy Relief and Prevention. Hartly and Marks. 2000.
10. Mendelsohn, Robert, M.D. How to Raise a Healthy Child in Spite of Your Doctor. Ballantine Books. 1984.
11. Smith, Lendon, M.D. How to Raise a Healthy Child. M. Evans and Company. 1996.
12. Thurston, Emory. Ph.D. ScD. Parents’ Guide to Nutrition for Tots to Teens. Keats Publishing. 1979.
13. Jensen RG. Lipids in Human Milk. Lipids 1999;34:1243-1271
14. Chen ZY, Kwan KY, Tong KK, Ratnayake WMN, Li HQ, Leung SSF. Breast Milk Fatty Acid Composition: A Comparative Study Between Hong Kong and Chongqing Chinese. Lipids 1997;32:1061-1067
15. Persson, A. et al. Are weaning foods causing impaired iron and zinc status in 1-year-old Swedish infants? A cohort study. Acta Paediatr 1998; 87(6): 618-22
16. Krebs, N. Research in Progress. Beef as a first weaning food. Food and Nutrition News 1998; 70(2):5
17. Krebs, Nancy. Dietary Zinc and Iron Sources, Physical Growth and Cognitive Development of Breastfed Infants. Journal of Nutrition. 2000;130:358S-360S.
18. Engelmann M. D., Davidsson L., Sanstrom B., Walczyk T., Hurrell R. F., Michaelsen K. F. The influence of meat on nonheme iron absorption in infants. Pediatr. Res. 1998a;43:768-7
19. Makrides, M. et al. A randomized controlled clinical trial of increased dietary iron in breast-fed infants. J Pediatr 1998; 133(4): 559-62.
20. Engelmann, M. et al. Meat intake and iron status in late infancy: an intervention study, J Pediatr Gastroenterol Nutr 1998; 26(1): 26-33
21. Jalla S., Steirn M. E., Miller L. V., Krebs N. F. Comparison of zinc absorption from beef vs iron fortified rice cereal in breastfed infants. FASEB J 1998;12:A346(abs.)
22. Engelmann M. D., Sandstrom B., Michaelsen K. F. Meat intake and iron status in late infancy: an intervention study. J. Pediatr. Gastroenterol. Nutr. 1998b;26:26-33
23. Westcott J. L., Simon N. B., Krebs N. F. Growth, zinc and iron status, and development of exclusively breastfed infants fed meat vs cereal as a first weaning food. FASEB J 1998;12:A847(abs.)
24. Birch L. L., Grimm-Thomas K. Food acceptance patterns: children learn what they like. Pediatr. Basics 1996;75:2-6
25. Sears, William, M.D. Sears, Martha, R.N. The Baby Book. Little, Brown, and Company. 1993.
26. Nutritional effect of including egg yolk in the weaning diet of breast-fed and formula-fed infants: a randomized controlled trial. American Journal of Clinical Nutrition, Vol. 75, No. 6, 1084-1092, June 2002
27. Enig, Mary. Ph.D. Dietary Recommendations for Children – A Recipe for Future Heart Disease? Found at http://www.westonaprice.org/children/diet_children.html on August 17, 2004.
28. Pennybacker, Mindy and Ikramuddin, Aisha. Natural Baby Care. Mothers and Others for a Livable Planet. John Wiley and Sons, Inc. 1999.
29. Cowan, Tom M.D. Feeding Our Children. Found at www.fourfoldhealing.com on January 12, 2005.
30. Information found at www.wholesomebabyfood.com on December 29, 2004.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts,
the quarterly magazine of the Weston A. Price Foundation, SUMMER 2005.
Source: http://www.westonaprice.org/children/nourish-baby.html
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