Fresh Cooking For Babies And Toddlers
Cooking for your babies & toddlers can be fun and rewarding. I am excited to share with you some favorite recipes from my new book, Organically Raised; conscious cooking for babies & toddlers (being released by Rodale this May 11, 2010). When cooking for your little ones keep in mind that the investment you make now, in creating fresh, seasonal choices for them to enjoy, helps naturally expand their culinary palate and encourages them to be open to more variety of foods!
By: Anni Daulter
Cameron’s california-fresh quinoa primavera
This savory recipe incorporates quinoa, veggies, and fresh herbs. It’s a power lunch that tastes great, too!
- 2 cups filtered water
- 1⁄2 tablespoon butter
- 3 tablespoons liquid amino acids
- (such as Bragg Liquid Aminos)
- 1⁄2 teaspoon sea salt
- 1 cup quinoa, rinsed
- Splash of olive oil
- 1⁄4 cup diced carrots
- 1⁄4 cup green peas, fresh if possible
- 1⁄4 cup diced broccoli
- 1⁄4 cup diced onion
- 1⁄4 cup diced mushrooms
- 1 garlic clove, minced
- 2 sprigs fresh oregano
- 1 tablespoon low-sodium soy sauce
- Freshly ground black pepper
1. Combine the water, butter, 1 tablespoon of liquid amino acids, salt, and quinoa in a medium saucepan. Bring to a boil. Reduce the heat, cover the pan, and simmer on low for 10 minutes, or until the quinoa is fluffy. Keep covered and set aside.
2. Pour some olive oil into a skillet and heat. When the pan is hot, add the carrots, peas, broccoli, onion, mushrooms, garlic, oregano, soy sauce, and the remaining 2 tablespoons amino acids. Cook until the onion is browned. Season with salt and pepper to taste.
3. Mix the vegetables with the quinoa mixture and serve warm.
Makes 4 servings For toddlers & family
natalia’s old-fashioned whole wheat pancakes with warm blueberry agave syrup
Everyone loves pancakes—including toddlers. Pancakes are fun to make and delicious to eat. Although these are nice organic healthy pancakes, they taste deceptively like a treat! The blueberries add a nice jolt of antioxidants, and the agave nectar will not give your children the sugar rush they may get with sugar-filled syrup.
Makes 4 servings For toddlers & family
- 1 cup fresh blueberries, washed and stems removed
- 1⁄4 cup agave nectar
- 2 tablespoons water
- 2 cups organic whole wheat pastry flour
- 2 teaspoons baking powder
- 1 tablespoon ground flaxseed
- (or blueberry-flavored flaxseed)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup unsweetened organic brown rice milk
- 11⁄4 cup whole milk organic yogurt
- 1 tablespoons melted butter, cooled
- 1 tablespoon butter for cooking
1. To make the syrup: Mix 1⁄2 cup of the blueberries with the agave and water in a saucepan. Cook over medium heat for 5 minutes, or until the blueberries become soft and start to break down.
2. Pour the mixture into a strainer. Push the pulp and juice through into a bowl. Discard the blueberry skins.
3. Add the rest of the blueberries to the syrup mixture. Cover. Set aside and keep warm.
4. To make the pancakes: Blend the flour, baking powder, flaxseed, cinnamon, vanilla, and salt in a large bowl.
5. Whisk the eggs in a separate bowl. Add the rice milk and melted butter.
6. Combine the dry and wet ingredients with a whisk, leaving the batter a little lumpy.
7. Melt the butter in a heated skillet. Pour the batter in the skillet to make 4-inch pancakes.
8. When the pancakes start to bubble a bit, flip them. Be careful not to flip too soon or you will create a big batter mess.
9. Serve warm with the blueberry syrup.
Note: You can prepare this syrup recipe with your other favorite fruits; it is especially tasty made with fresh berries.
Makes 4 servings For toddlers & family
For toddlers who are still mastering the art of chewing, cut the pancakes into small bites and drip on only a little bit of the syrup for flavor. You may decide to let your toddler hold a big pancake with no syrup or put the syrup on the side for dipping
baby maya’s “tropical dream” papaya, mango, banana, and cottage cheese blend
Papaya is high in good fats needed for baby brain development, and it’s gentle on the tummy. You can puree this blend to a smooth consistency or keep it a little textured so your baby can practice chewing.
- 1 large ripe papaya
- 1 large ripe mango
- 1 large ripe banana, peeled
- 1 cup cottage cheese
1. Wash the papaya, cut it in half lengthwise, and scoop out the seeds. Peel the skin and cut the flesh into 1-inch pieces.
2. Wash, peel, and core the mango. Cut the flesh into 1-inch pieces.
3. If the papaya and mango are very ripe and soft, then you can use them raw; otherwise, steam them for 7 minutes, or until soft (cooking time will depend on ripeness).
4. Transfer the papaya, mango, and banana to a food processor. Puree, adding water as needed to obtain the desired consistency.
5. Fold the cottage cheese into the fruit mixture and serve.
Makes 6 servings For babies 8+ months
More and more parents are looking to ensure that their children eat nutritious, pesticide-free meals that are good for both the health of their kids and our planet. But while every parent would like to raise their child on fresh, home-made organic food, most are daunted by the idea of spending hours at the stove or simply don’t know how to begin.
Anni Daulter, mother and founder of Bohemian Baby, an online organic baby food service whose clients include some of the biggest names in Hollywood, has found a way to marry the idea of “conscious cooking” with a practical and delicious approach to creating wholesome baby food. In her new book, ORGANICALLY RAISED: Conscious Cooking for Babies and Toddlers (Rodale Books; May 11 2010; Paperback original; $21.99; 224 pages w/ 40 color photographs), Daulter shows parents how to replace bland, processed shelf staples with flavorful, pesticide-free meals that babies and toddlers will love.
When Daluter’s first son was born, she realized that her baby food options were very limited and that their only appeal was their convenience. Like all mothers, she wanted only the best for her child, so she decided to teach herself the ins and outs of baby food making—using the finest quality ingredients available. Bohemian Baby was created out of her desire to help busy parents feed their babies the best possible food in the most convenient ways. With ORGANICALLY RAISED, Daulter is giving parents the tools to do this in their own homes.
ORGANICALLY RAISED is a hip, holistic guide that allows parents to create delicious, healthy, and organic meals for children ages 6 months to 3 years old. It teaches families how easy it is to make wholesome food at home and create lasting family mealtime rituals—laying the foundation for a lifetime of good nutrition and enthusiastic eating. The simple, seasonal purées for new babies and inventive recipes from around the world for toddlers and young children provide parents with all the tools they need to raise adventurous eaters.
In ORGANICALLY RAISED Daulter explains why feeding children organic, seasonal foods and mindful preparation and eating are important. She also includes important information about nutrition for children; common food allergies; smart, simple tips for preparation and storage; and inspiring “Mama Mantras” to help parents prepare meals that nurture their children’s bodies, minds, and spirits. With warm, inviting photographs featuring delicious, healthy baby food and recipes that focus on a few basic fresh ingredients, ORGANICALLY RAISED makes cooking for babies and young toddlers easy and appealing to even the most inexperienced cook.
Saturday June 5th Organically Raised; conscious cooking for babies & toddlers by Anni Daulter (www.organicallyraisedcookbook.com) launch was held at Green Cradle in Sherman Oaks, an all organic baby store and tons of moms and dads came out to celebrate. Even Brook Langton was there enjoying the day. If you have not picked up your copy, do it today! This book is the perfect cookbook to add to your family collection and is packed full of amazing organic recipes that the whole family can enjoy!