Avocado Puree for Babies Love Mae Baby Bowls

 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.
We've put together some puree recipes for bubs below… but don’t worry we haven’t
forgotten you! We’ve hand-selected our favourite vitality-rich, skin-glowing avocado recipes
for mums-on-the-go, and we've listed a few facts to reaffirm your love of this creamy 
 super-fruit - which is technically a very big berry!
High in vitamin C
Avocados are rich in vitamin C, a vitamin that is key for helping to build
collagen (yes please!). Vitamin C also helps us to absorb Iron from plant foods,
which is really important for anyone who follows a plant-based diet.
Potassium Rich
Avocados have more potassium than a banana
Nutrient Dense
Avocados are also packed full of fibre, folate, vitamin E and are also low in sodium.
Avocados can be substituted in recipes for butter and oil and they can also be frozen
(no one likes a wasted avocado!) To freeze, simply remove the stone and sprinkle a little lemon
juice over them before transferring into an airtight container and storing in the freezer.
 When you’re ready, they are easily defrosted in almost no time at all.
Unlike other fruits which are high in carbohydrates, avocados are naturally high in
healthy fats making them a valuable addition to a balanced diet for the whole family.
For a detailed guide on when to introduce solids to your bubs,
 see our previous post:  Baby's First Eats


Pure Avocado Puree
Cut a small avocado in half, remove the stone, scoop out the flesh.
Mash together until consistency is soft & smooth
with a little of your baby’s usual milk.
Avocado & Banana Puree
Scoop out the flesh of ½ an avocado & mash together with a banana
and a small amount of milk (of your choice) or water.
Mash until the consistency is soft and smooth.
You can also substitute the flesh of half a small papaya for the avocado. 
If using papaya, the milk is then optional.
Avocado & Carrot Puree
Peel 4 medium carrots and chop,
Place just enough water in a pot to be
approximately 1 inch deep and bring to a gentle boil.
Transfer carrots to a steamer basket within the pot
(the carrots shouldn’t touch the water) and steam for
7-10 minutes or until carrots are soft enough to mash with a fork.
Blend carrots with ½ a ripe avocado with a little milk
(of your choice) or water until smooth and soft.
Placed in an airtight container, these purees will stay fresh for 1-2 days
when stored in fridge or up to 3 months in the freezer.


Avocado Smoothie Bowl
Love Mae Recipes Blog Avocado Smoothie Bowl
2 bananas sliced and frozen
1 ripe avocado, stone removed, peeled and chopped into chunks
1 small ripe mango, stoned, peeled and chopped into chunks
100g spinach (fresh or frozen)
250ml milk (unsweetened almond or coconut milk)
1 tbsp unsweetened almond or peanut butter
1 tbsp honey, agave or maple syrup (optional)
For the topping:
Chia seeds, chopped almonds and goji berries

Put the avocado, mango, spinach, milk, nut butter, frozen banana slices
and honey in a blender and blitz to a thick smoothie consistency.
You may have to scrape down the sides with a
spoon a few times to combine properly.
Divide between two bowls and arrange the toppings to your liking.
At Love Mae HQ, we love to add a few fresh berries, a sprinkle of coconut
& a handful of mixed seeds like pepitas & sunflowers to our smoothie bowls.
Green Breakado
Love Mae Recipes Blog Avocado Breakfast
½ cup dried french-style green lentils
2 bunches broccolini
1 avocado
2 eggs
2 tbs pepitas (pumpkin seed kernels)
2 tbs extra-virgin olive oil
2 tbs lemon juice
1 tsp honey
½ tsp Dijon mustard
2 cups baby spinach leaves
1 tsp finely chopped fresh chives
Preheat oven to 200°C or 180°C fan-forced.
Bring 2 cups (500ml) water to the boil in a medium saucepan over high heat.
Add lentils and reduce heat and simmer, covered, for 15-20
minutes or until lentils are tender but still retain their shape. Drain.
Meanwhile, place broccolini in a large steamer basket over a saucepan
of simmering water and steam, covered, for 1-2 minutes or until just tender.
Cut into bite-sized pieces.
Cut avocado in half and remove the stone.
Scoop out flesh and cut into 1cm pieces. Reserve avocado shells.
Crack eggs into reserved avocado shells and bake
in the oven for 4-6 minutes or until cooked to your liking.
Spread pepitas on a small tray and bake with
eggs for 2-3 minutes or until golden and toasted.
Meanwhile, whisk oil, juice, honey and mustard in a large bowl.
Add lentils, broccolini, spinach and avocado and gently toss until combined.
Season with salt and pepper.
Top lentil mixture with baked eggs. Sprinkle with chives to serve.
+..... a little blast from the past!
HOLY GUACAMOLE!  Meila's Avocado Dip

Guacamole dip that your little ones can make! 
1 Avocado (they're ripe when just soft)
The juice of half a lime 
1/3 cup (65g) of sour cream 
Sea salt and black peppers (to taste)
 With a easy to use sharp knife carefully cut the avocado in half and, using a spoon,
remove the seed and scoop the avocado flesh into the bowl with the sour cream.
Add the lime juice, salt and pepper and mash until really combined.

 You can serve the dip with vegie sticks or tortilla chips.
If you like, top it with some quartered cherry tomatoes or a sprinkling of chilli flakes.  
Shop all our bamboo baby bowls for Purees here
Oh! We found these delicious Mum friendly recipes over at Australian Avocados