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This post is an accompaniment to our previous post Homemade Baby Food Summer&Autumn.

As you may know, Jacob and I (Kate) are Chefs in training.  Food, nutrition, nourishment and flavour are of the utmost importance to us when it comes to what our 14 month old son Joey eats, that’s not to say he doesn’t have a chicken strip or french toast from time to time because as any good balanced nutriment goes we need to cheat now and then to live wholly.  Lately we have been fighting our little man to eat his vegetables and so its back to puree’s and sneaking foods into his food regimen. While puree’s can be bland this is where we work on expanding his little ever-growing palate by adding spices and herbs. Babies taste buds are impressionable at this age so it’s very important to familiarize them with the five basic tastes; Sweet, Salty, Sour, Bitter and Umami. Forewarning babies are born with the same amount of taste buds that they will ever have and with their taste buds all crowded on their tiny tongues some flavours can be overwhelming.

As previously stated:

• Make sure you know what foods are non allergens and safe for your child’s food stage and health. The vegetables we chose are so based on thickness of skin, texture when cooked, amount of moisture, bitterness after cooking, sweetness and acidity.

• We prefer to use local or organic ingredients for our son and we always consider the rules of new food introduction.

•As long as skins can be scrubbed down and they aren’t too thick we leave them on because they contain so many nutrients.

• With most of our purées we add equal parts 2% Plain Greek Yogurt for protein and it has less sugar than regular yogurt because the amount of lactose is low, which also helps if your child has a hard time digesting dairy products. Greek Yogurt should be mixed in only just before serving to avoid spoilage.

• We add fresh citrus fruit juice to our baby foods as a preservative so they can be stored up to three days in the fridge and 2 weeks in a freezer in a foodsafe, air tight container. We also add a tespoon of kosher salt to each batch as to bring out the flavours.

• When using foods that have to be cooked we steam them because hey retain more of their vitamins and nutrients, the steam water contains vits&nutr rendered so if you need to add water to blend use the steam water.

•We love Whole Foods Market. We understand it’s expensive and not available everywhere but the produce is vibrant, fragrant and they always have (within seasonal bounds) what we are looking for, including exotics.

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We use a Beaba Babycook to make our homemade baby food.

(lecordonbleustudent was our old domain name)

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