Best veggie based first foods for babies
It can be hard to know what to feed your baby when post-boob food comes into play! Introducing bub to the taste of vegetables as early as possible is key to helping them develop a lifelong liking for veggies.
We've compiled a collection of our favourite veggie based recipes for babies to help.
AVOCADO + DULSE DIP RECIPE
Suitable for: First Solids
Makes: Enough for approx. 2 baby potions
Find more at First Year Of Food
Avocados are a nutrient-rich wonder food and their soft texture makes them perfect in purees to nourish your little one. Ideal to introduce at around 4-6 months of age, avocados also pair well in purees mixed with other fruits and vegetables too.
INGREDIENTS
- 1/2 ripe avocado
- 1/2 teaspoon sauerkraut juice
- Pinch powdered dulse
Mash the avocado with the sauerkraut juice and season with dulse.
CLASSIC PUMPKIN PUREE
Suitable for: First foods 4-6 month old babies
Makes: Approximately 185ml or 12 ice cubes
Naturally sweet, babies on a food discovery journey usually take to pumpkin readily. It also delivers a range of antioxidents, minerals and may even help your baby relax and sleep better as it contains tryptophan that helps the body produce sleep-inducing serotonin. Who doesn't love a drowsy baby with a full tummy? #sleepbanking
INGREDIENTS
- 1 large chunk of pumpkin seeded, peeled and cut into 5cm squares.
METHOD
Place the pumpkin in a steamer basket set over boiling water, cover and steam until it is tender through, 15-30 minutes depending on the variety of pumpkin. Remove from the steamer and let cool slightly, then puree in a food processor or food mill. When the puree is cool, freeze it in ice-cube trays. When they are frozen, store in air-tight freezer safe containers. The cubes will keep for about two months.
CAULIFLOWER PUREE
Suitable for: First Solids
Makes: Enough for approx. 8 baby portions
We found this and much more at Healthy Little Foodies
INGREDIENTS
- 1Medium Cauliflower
- 180ml (3/4 cup)Water
- 42g (3 tbsp)Butter
- 1tsp Salt (or to taste)
- 1tsp Fresh Thyme (optional)
- Cracked Black Pepper (to taste)
METHOD
Remove the base and outer leaves from the cauliflower and wash. Chop into small 0.5 - 1 cm (0.2-0.3 inch) pieces. Don't worry about keeping florets intact
In a large pot, bring 3/4 cup (180ml) of water to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 10-15 minutes, or until the cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Blend until smooth adding some of the cooking liquid if needed (alternatively add baby milk).
If making as a side dish Add the butter and blend until smooth. Add salt and pepper, adjusting seasoning to suit taste. Add the thyme and process until just combined.
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