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RecipesPumpkin And Sweet Potato (Rhiannon/NSW, Australia)Ingredients:
Directions: Boil pumpkin and sweet potato until soft enough to squish. Drain and put into a pot. Add butter and milk, get beater and mix until fine. Add salt and pepper to taste. Put into little containers to freeze, should last a week.
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Stewed Pears And Apples (Emma, Western Australia)Ingredients:
Directions: Peel and chop apples and pears. Stew for 1 hour or until soft. Blend with bar mix or make smooth, add a splash of milk and stir in. Use red apples so its not too tangy and adding more pear than apple also reduces that bite Baby loves it. You can also mix this with baby yoghurt.
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Green Beans With Quinoa (Basia, USA)Ingredients:
Directions: Boil water. Add beans, peas, quinoa and carrot. Cook until quinoa is soft. Cool down, put to blender, make smooth..
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Lentil Veggie Soup (Basia, USA)Ingredients:
Directions: Boil water. Add brown rice, cook for 20 minutes. Add lentils, carrot (cut), celery and onion. Cook until lentils are soft. When cool, put to blender and make it smooth.
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Bananas And Strawberries (Ashley Schroeder/Massachusetts, USA)Ingredients:
Directions: Cut the bananas in 3 and cut the strawberries in half. Boil the strawberries in water, hat covers them, left them boil until the fork falls right threw them. Drain (save 2 tablespoon of the juice). Put strawberries, bananas and 2 tablespoon of juice in the food processer. My kids love it.
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Pear And Peach Puree (Amber/NSW, Australia)Ingredients:
Directions: Chop pear and peaches. Place in saucepan, boil or steam until cooked. Scoop fruit out and use some of the water to puree. If you add too much water when pureeing, you mash banana with it fresh when serving to thicken.
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Carrots And Apples (Laura, United Kingdom)Ingredients:
Directions: Boil the carrot until soft then do the same with apple. Blend then separately, then mix together and serve.
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Smiley Plates (Marcia, United Kingdom)Ingredients:
Directions: Cook spaghetti until done. Place the carrots onto the plate as eyes and the cherry tomato as a nose. Next spread the spaghetti as hair and add the sauce. Finally place cheese straw as mouth.
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Veggie Stew (Samantha Bevins, Turkey)Ingredients:
Directions: Heat butter in a large pan, add the carrots, leaks and potatoes. Stir for 3 minutes, then add stock cube, cumin and mint. Alow to boil for 5 minutes, then add rest of ingredients. Cook untill very tender, then mash or puree, adding the juice as required. I make a lots and freeze it.
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Chicken Broth (Cass, United Kingdom)Ingredients:
Directions: Chop all ingredients. Put in a pan with broth and puree. Bring to a boil, simmer for 30 minutes. liquidize it all.
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Root Soup Puree (Naomi Redding/California, USA)Ingredients:
Directions: Chop all ingredients. Cook them in chicken broth until tender, then puree them all together in a food processor. This is delicious! The beets give it a fabulous dark purple color and the taste is flavorful and rich.
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Chicken Dinner (Kaz Burrows, United Kingdom)Ingredients:
Directions: Steam all vegetables for 20 minutes. Heat up soup and chuck all in a blender! YUMMMMM
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Fish Delight (Layla, United Kingdom)Ingredients:
Directions: Boil the cauliflower and broccoli til soft, add salmon and sauce, then mash together.
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Squash and Apple Mash (Tami/Minnesota, USA)Ingredients:
Directions: Wash, core, and peel apples and squash. Cut into 1 inch pieces. Place in steamer until squash is fork tender (apple may be softer). Spoon into blender and add 1/2 cup water then begin to puree. Add water in small amounts until you reach the desired consistancy. Use and freeze in your BabyCubes as desired! My baby LOVES this mixture. It sweetens up the rather bland squash, making it more like dessert, but still gives her the nutrition of the squash! YUMMY!
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Peach :Cobbler" (Briy Ellis/Washington, USA)Ingredients:
Directions: Steam and peel peach, then purée. Layer the purée in dish. Mix oatmeal and juice until it's a thick consistency. Layer oatmeal over purée. Bake for 5-10mins at 350.
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Homemade Teething Rusks (Lisa/NSW, Australia)Ingredients:
Directions: Cut the crust off the bread and spread it with vegimite cut into long strips about four per slice then sit them on a tray in the oven until they go a bit brown or they are hard.
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Squash of Pear (Vivian Hough/Maryland, USA)Ingredients:
Directions: 1/2 jar of butternut squash baby food mixed with 2oz of baby pear Makes a great Vegetable juice.
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A Bit of Everything (Vanessa Carr, United Kingdom)Ingredients:
Directions: Boil untill soft, blend all together. Leave to cool. Put in to Baby cubes trays and use as needed. My baby loves this.
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Organic Carrot tomato (Jana Riolo/California, USA)Ingredients:
Directions: Steam carrots until soft. Puree to desired consistancy. If child is younger, add tomato paste and puree with carrots. If child is older, you may place pureed carrots in bowl, and then add tomato paste. Divide into Baby Cubes. Freeze or place in the fridge.
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Baby Omelet (Lee Spiteri/QLD, Australia)Ingredients:
Directions: Combine egg, milk, spinach, corn, cheese and mint in a baby bowl. Stir. Place in the microwave for 1 min on high.
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Veggies (Alice, United Kingdom)Ingredients:
Directions: Peel and chop all vegetables except frozen ones. Put into saucepan add pre boiled water and boil vegetables until soft. Once soft, put into blender until all lumps have gone. Scoop into cubes and put into freezer when cooled.
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Apple Pumpkin Puree Baby Food (Mercedes Solis/Connecticut, USA)Ingredients:
Directions: Halve the pumpkin, peel and de-seed it then cut into cubes. Slice the apples (you can also use pears for variety). Add 3 inches of water to a pot and then insert a steamer basket. Add the pumpkin cubes and apples. Bring water to a boil and then steam gently until soft and cooked. Be sure to check on the water level. Puree or mash as needed for your baby.
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Carots and Chicken Purée (Suzan Mc Graw/South Carolina, USA)Ingredients:
Instructions: Cook slowly carrots and leeks in oil for about 5 minutes then add the chicken while steering from time to time, add potatoes and cover with water. Cook slowly for about 15 minutes. when everything is tender, puree together.
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My vegetable mashdown (Doris Singh/United Kingdom)Ingredients:
Instructions: Boil the potato in unsalted water until tender. Add spinach over the veggies for the last few minutes of cooking. Drain and mash the veggies. Purée the spinach and add to the veggie mix. Adjust the texture with boiled cooled water or breast milk or formula.
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Pureed Beets and Carrots (Diana Silverman/Calgary, Canada)Ingredients:
Instructions: Place clean, un-peeled beets and carrots in a saucepan and cover with water. Bring to boil then reduce heat and simmer for about 90 minutes until beets and carrots are tender when pierced with a fork. Drain and reserve cooking liquid. Let it cool. Peel and cube beetsand and carrots. Transfer to food processor and puree for 2-3 minutes until smooth. You may need to add an additional 1-2 Tbsp to achieve desired consistency.
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Avocado and Banana (Krystal Edom/Queensland, Australia)Ingredients:
Instructions: Puree the avocado and banana together and freeze. Its sounds like a weird combination but they love it.
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Vegie Whip (Perth/Western Australia)Ingredients:
Instructions: Whip up even amounts of each in food processor.
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