Avocado
(Although technically a fruit, the Avocado’s lack of sweetness lends itself to being served as a veggie.)

Primary Nutrients: Unsaturated Fats, Potassium, Magnesium, Vitamin E & B Vitamins

2 to 3 Tablespoons Ripe Avocado, peeled

Mash the avocado with a fork or press the avocado through a baby food grinder or wire-mesh strainer. You can add breast milk or formula to make a smoother consistency.



Avocado-Banana Mix

Primary Nutrients: Beta-carotene & Potassium

½ Avocado
½ Banana
Breast Milk or Formula

Mash both avocado & banana with fork, or press through baby food grinder. Add breast milk or formula for the first few feedings.



Baby Lima Beans & Leeks

Primary Nutrients: Iron & Fiber

2 Cups Dried Baby Lima Beans
6 Cups Water, plus water for boiling
3 Stalks of Leeks (White part only)

Presoak or boil lima beans. Simmer in 6 cups of water for 1 ½ to 2 hours or until beans are tender. Strain. Cut green ends of leeks off & prepare the white part by slicing lengthwise through most layers. Open inner layers of leek & wash thoroughly to remove all sand. In a separate pan, boil leeks in small amount of water 15 to 20 minutes, then drain. Add beans to leeks in blender & puree.



Bright Beet Puree

Primary Nutrient: Potassium

1 Small Beet, scrubbed well
2 Cups Water for Cooking

Leave a small portion of stalk & root on beet, so it does not “bleed” while cooking. Bring to boil in 2 cups water. Simmer until tender, about 30 minutes to 1 hour depending on size of beet. Drain. Cool until you can handle beet. Remove skin. Mash with fork until smooth. (Beets may show up as red in your baby’s stool or urine. This is harmless.)



Broccoli Puree

Primary Nutrients: Potassium, Beta-carotene & Vitamin C

3 Sprigs Broccoli

Wash sprigs. Boil or steams for 5 to 10 minutes. Drain. Mash with fork or blend in food processor until smooth; add cooking water if necessary for consistency.



Brussels Sprouts Puree

Primary Nutrients: Potassium, Beta-carotene & Vitamin C

5 Small Brussels Sprouts, washed, outer leaves removed & chopped

Boil or steam until tender, about 7 to 12 minutes. Drain. Mash with fork or blend in food processor until smooth; add cooking water if necessary for consistency.



Carrots

Primary Nutrient: Beta-carotene

1-Pound Bag of Baby Peeled Carrots (Try to buy organic)

Place carrots in a steamer basket with boiling water (enough water to touch the bottom of the steamer basket). Cover tightly. Cook 10 to 14 minutes until tender. Strain the carrots through a baby food grinder to a puree. Add a tablespoon of cooking water as needed.



Carrot Puree

Primary Nutrient: Beta-carotene

1 Medium Carrot, washed, peeled, sliced into 1-inch pieces

Boil or steam about 10 minutes until tender. Drain. Mash with fork or puree in blender until smooth; add cooking water if necessary for consistency.



Carrots & Applesauce
(The apples add a nice flavor to the carrots, so this mixture is helpful if your baby does not like carrots.)

Primary Nutrients: Beta-carotene, Potassium & Vitamin C

1-Pound Bag Baby Carrots, peeled & cut into chunks
3 Apples
1 Quart Water

Boil or steam carrot; drain. Boil apples in water. Puree carrots & apples.



Carrot & Rice

5 Tablespoons Uncooked Brown or White Rice*
6 Uncooked Carrots**
3 Cups of Water
Optional:
1 Teaspoon of Sweet-Cream Butter

Scrub the carrots until clean & chop in tiny bits. Cook carrots, rice & water in saucepan for about 40-50 minutes. Mash or puree carrots & rice. Add water, Formula or Milk, if it needs diluting. Cool, serve, refrigerate or freeze.
*Rice is a good source of Complex Carbohydrates.
**Carrots are a very good source of Vitamin A & Potassium.



Cauliflower Puree

Primary Nutrient: Potassium

3 Sprigs of Cauliflower, washed

Boil or steam until tender, about 10 to 15 minutes. Drain. Mash with fork or blend in food processor until smooth; add cooking water if necessary for consistency.



Celery Puree

Primary Nutrient: Potassium

3 Stalks of Celery, washed, peeled, with leaves cut off

Chop into chunks. Boil or steam until tender, about 5 to 10 minutes. Drain. Mash with fork or blend in food processor until smooth; add cooking water if necessary for consistency.



Cheesy Puffed Potatoes

1 Scrubbed Potato*
1 Egg**
2 Tablespoons Shredded Mild Cheese
2 Tablespoons Formula or Breast Milk (Whole Milk for babies over 12 months)
Optional:
1/2 Teaspoon Sweet-Cream Butter

Bake potato at 400 degrees for 1 hour (less time for a small sized potato).Cool potato for about 15 minutes. Scoop out the potato with a spoon & mash with a fork. Mix in egg, Formula/Milk & cheese. Puree for a very smooth texture.) Bake in a small glass container for 15 minutes. (If you do not have one-you can use the potato skins or a muffin tin.) Cool before serving. Serve, refrigerate or freeze.
*Potatoes are a good source of Complex Carbohydrates.
**Give your baby eggs only when your pediatrician tells you that your baby is ready for them. For the first few feedings just give your baby very small portions to make sure allergies do not develop. Eggs contain all of the 22 amino acids bodies need for new tissue growth, clotting of the blood & antibody production. Eggs are a very good source of Protein.



Chickpea (Garbanzo Bean) Puree

Primary Nutrients: Vitamin A, Potassium & Fiber

1 Cup Dried Chickpeas
4 Cups Water

Presoak or boil chickpeas. Boil in water 1 ½ hours or until tender. Strain. Blend in food processor until smooth.



Creamy Vegetable Soup

Primary Nutrients: Calcium & Beta-carotene

1 Cup Diced Carrots
1 Cup Green Beans, stems cute
1/2 Cup Cooked Potato
1 ½ Cups Chicken Broth
¾ Cup Formula or Breast Milk

Place vegetables in a steamer basket with a small amount of boiling water. Cover. Cook for 8 to 12 minutes or until veggies are tender. Strain, reserving 1 tablespoon of liquid to add for consistency. Puree veggies, chicken broth & milk in food processor. Serve warm.



Cucumber Puree

Primary Nutrient: Water

1 Small Cucumber, washed, peeled & cut into 1-inch slices

Mash with fork or blend in food processor until smooth. Cucumber does not need to be cooked.



Eggplant

Primary Nutrient: Potassium

1 Medium Eggplant, peeled

Wash eggplant & remove seeds. Put into 1 inch of boiling water. Simmer, covered. Drain. Puree in food processor.



Fragrant Winter Squash

Primary Nutrients: Beta-carotene & Potassium

1 Acorn or Butternut Squash, washed, halved, seeds discarded
Pinch of Ground Cinnamon or Cloves
Formula or Breast Milk

Preheat oven to 350 degrees F. Place squash cut side down on foil-lined baking sheet. Bake 45 minutes to 1 hour. Pierce with fork to check for softness. Cool, then peel or scoop out of shell. Add spice; puree in food processor, adding formula or breast milk for smooth consistency. Serve warm.



Garden Vegetable Delight

Primary Nutrients: Vitamin C, Beta-carotene & Potassium

1 Cup Fresh Green Beans, washed, with ends removed
1 Cup Baby Carrots, washed & peeled
½ Cup Cooked Potato

Place carrots & green beans in steamer basket with boiling water (enough to touch bottom of steamer basket). Cook, covered, 8 to 12 minutes or until tender. Strain, reserving 1 tablespoon liquid to add for consistency. Puree veggies with potato in processor. Serve warm.



Golden Carrot-Rice Soup

Primary Nutrients: Beta-carotene, B-Vitamins & Fiber

2 Tablespoons Brown rice, uncooked
6 Carrots, peeled & washed
1 1/3 Cups Water
1/2 Teaspoon Unsalted Butter

Place rice & carrots in saucepan with water & cover. Simmer until water has absorbed (about 30 minutes). Puree in blender with butter, until smooth. Serve warm.



Great Green Beans

Primary Nutrients: Potassium & Beta-carotene

6 Ounces Fresh Green Beans, washed, stems removed & cut into ½-inch pieces

Put beans into a steamer basket set with a pot of boiling water (enough water to touch bottom of steamer basket). Cover tightly & steam 10 to 12 minutes. Puree in blender.



Hint of Mint Soup

Primary Nutrients: Vitamins A & C

2/3 Cup Frozen Petite Peas
½ Cup Fresh Green Beans, stems off, washed
Sprig of Fresh Mint, washed thoroughly

Place vegetables in a steamer basket with a small amount of boiling water. Cover. Cook 8 to 12 minutes or until veggies are tender, adding mint sprig during last 2 to 3 minutes of steaming. Strain. Keep 1 tablespoon of liquid to add for consistency. Puree veggies & mint in food processor. Serve warm.



Lentil Puree

Primary Nutrients: Protein, Iron & B Vitamins

8 Tablespoons Water
3 Tablespoons Dried Lentils, washed

Bring water to boil. Simmer, covered until water is absorbed & lentils are tender, about 30 minutes. Mash with fork or blend in food processor until smooth.



Mixed Mashed Veggies

1 Cooked, Cubed Potato*
1 Carrot**
1 Celery Stalk
1/2 Cup Shelled or Frozen Peas
Optional:
Formula or Breast Milk (Whole Milk for babies over 12 months)
1/4 Teaspoon Sweet-Cream Butter
Baby Cereal*** (Rice, Oatmeal, Mixed, etc.)

Wash the carrot, celery & peas thoroughly. Chop carrot & celery fine. Simmer veggies in a small saucepan for 20 minutes or until very soft. (Longer for Frozen Peas.) Cool completely. Drain veggies, but save the water.**** Mash or puree veggies with Formula/Milk or sved water & cereal until smooth. Serve, refrigerate or freeze.
*Potatoes are a good source of Complex Carbohydrates.
**Carrots are a very good source Vitamin A & Potassium.
***Baby cereal is an excellent source of Iron. It is a good source of Calcium & is fortified with many vitamins & minerals.
****The cooking water contains vitamins & minerals that have "leaked" from the vegg ies.



Mixed Vegetable Puree

Primary Nutrients: Beta-carotene, Vitamin C & Potassium

1-Pound Bag of Carrots, peeled & diced into chunks
1-Pound Bag of Frozen Green Beans
1 Medium Zucchini, thickly sliced

Place carrots & green beans in steamer basket with boiling water (enough water to touch the bottom of the steamer basket). Cover tightly. Cook 6 to 7 minutes. Add zucchini & cook another 6 to 7 minutes until tender. Drain. Press through baby food grinder. Add liquid from cooking water to achieve smooth consistency.



Pea Puree

Primary Nutrient: Potassium

4 Tablespoons Peas, fresh or frozen

Shell & wash peas if fresh. Bring 1 cup water to boil. Simmer peas, covered, until tender, about 5 to 10 minutes. Drain. Mash with fork or blend in food processor until smooth; add cooking water if necessary for consistency.



Potato Blend

Primary Nutrients: Potassium & Niacin (a B Vitamin)

12 Large Potatoes
3 Quarts Water
Breast Milk or Formula

Boil potatoes 30 minutes in water until tender (pierce with fork to check). Cool under cold water & peel. Blend 3 potatoes with small mixture of formula or breast milk to a smooth consistency.



Potatoes & Broccoli

Primary Nutrients: Potassium, Vitamin C & Beta-carotene

1 Broccoli Bunch, stalks removed, head cut into florets
2 Potatoes

Place broccoli into steamer basket & cook 8 to 11 minutes (with enough water to reach the bottom of the steamer basket). Pierce with fork to determine tenderness. Blend with 2 potatoes (prepared as in above recipe). Reserve water from broccoli to make smooth puree.



Potato & Carrot Puree

1 Carrot*
1 Potato**
Optional:
Formula or Breast Milk (Whole Milk for babies over 12 months)
1/4 Teaspoon Sweet-Cream Butter
Baby Cereal*** (Rice, Oatmeal, Mixed, etc.)

Scrub the carrot & potato until clean & chop in tiny pieces. Cook the carrots & potatoes in water about 40 minutes until very soft. Cool completely. Mash or puree carrots & potatoes. Add Formula/Milk, butter or cereal & stir until smooth. Serve, refrigerate or freeze.
*Carrots are a good source of Vitamin A & Potassium.
**Potatoes are a good source of Complex Carbohydrates.
***Baby cereal is an excellent source of Iron. It is a good source of Calcium & is fortified with many vitamins & minerals.



Potatoes & Leeks

Primary Nutrients: Potassium & Niacin

2 Potatoes
3 Leeks

Boil potatoes 30 minutes in water until tender (pierce with fork to check). Cut leeks lengthwise through almost all layers. Spread open & wash thoroughly to remove all sand. Cut off all green stems (use white part only). Boil leeks 15 minutes in separate pot of water. Blend 2 of the leeks & potatoes in processor (use water from leeks to make blended conssistency).



Potatoes, Leeks & Peas

Primary Nutrients: Vitamin C & Potassium

8 Ounces of Frozen Baby Petite Peas
2 Potatoes
1 Leek

Place peas, remaining leek (prepared as above recipe) & 2 potatoes (prepared as in above recipe) in blender. Puree.



Potato Puree

Primary Nutrient: Potassium

1 Medium Potato, washed, peeled & sliced into 1-inch pieces
2 Cups Water
Formula or Breast Milk

Boil potato in the water, covered, 20 to 30 minutes. Drain. Mash with fork or us blender. Add formula or breast milk to thin.



Potatoes & Zucchini

Primary Nutrient: Potassium

2 Medium Zucchini, washed & cut into ¼-inch rounds
2 potatoes

Place zucchini into steamer basket (with enough boiling water to reach bottom of the basket); cook 7 to 11 minutes. Pierce with fork to determine tenderness. Blend in with 2 potatoes (prepared as in above recipe). Reserve water from zucchini to make smooth puree.



Pureed Pea & Brown Rice Pilaf

Primary Nutrients: Vitamin C & Carbohydrates

One 16-ounce bag Frozen Petite Peas
1/4 Cup Cooked Brown Rice

Boil peas 2 minutes in 1 quart water. Drain. Puree rice & peas in blender.



Spinach Puree

Primary Nutrients: Iron, Potassium, Beta-carotene & Folate (a B Vitamin)

4 or 5 Leaves of Spinach, washed, cut into 1-inch pieces

Boil or steam until tender, about 3 to 5 minutes. Drain. Blend in food processor until smooth; add cooking water if necessary for consistency.



Spring Vegetables & Pasta

Primary Nutrients: Vitamins A & C, Carbohydrates

½ Cup Fresh Green Beans, washed & tips removed
½ Cup peeled baby carrots
½ Cup Petite Peas
½ Cup Green Zucchini, washed & sliced (peel on)
1 Cup Cooked Pasta of Choice

Place green beans & carrots in steamer basket with small amount of boiling water. Cover. Cook about 4 minutes then add peas & zucchini. Cook another 4 to 8 minutes or until tender. Strain, reserving 1 tablespoon of liquid to add for consistency. Puree veggies & pasta in processor. Serve warm.



Summer Corn Treat

Primary Nutrient: Potassium

6 Ears Fresh Corn
3 Tablespoons Rice Flour
Formula or Breast Milk for mixing

Husk corn & wash off silk. Boil in water 10 minutes or until cooked. Using knife, scrape corn off cob. Puree with rice flour in blender, adding formula or breast milk to achieve smooth consistency.



Sweet Pepper Puree

Primary Nutrients: Vitamin C

1 Small Red Sweet Pepper, washed, halved & with seeds removed

Cut pepper into 1-inch sections. Boil or steam until tender, about 5 minutes. Drain. Mash with fork or blend in food processor until smooth; add cooking water if necessary for consistency.



Sweetie Pie Potatoes & Apples

Primary Nutrients: Beta-carotene, Vitamin C & Fiber

2 Washington Delicious Apples, scrubbed well, cored & sliced
¾ Cup Peeled Sweet Potato, cut into chunks
Butter
¼ Cup Formula, Breast Milk or Water

Preheat oven to 350 degrees F. Place apples & sweet potatoes in buttered baking dish. Pour liquid over apples & sweet potatoes. Cover & bake 30 minutes or until soft. Puree & serve.



Sweet Potatoes or Yams

Primary Nutrients: Beta-carotene & Potassium

1 Large Sweet Potato or Yam

Preheat oven to 350 degrees F. Bake the potato for 1 hour on a foil-lined pan. Peel off the skin, chop potato or yam into cubes & blend to a puree. Add 1 tablespoon water if needed.



Tantalizing Tomatoes
(Avoid acidic foods such as tomatoes if baby had sore gums—they can cause a sting & burning sensation.)

Primary Nutrients: Potassium, Beta-carotene & Vitamin C

1 Small Tomato, washed
2 Cups Water for Cooking

Bring 2 cups of water to boil. Put tomato into boiling water for 1 minute. Drain. Remove skin. Mash with fork or process until smooth.



Tasty Carrot-Bean Soup

Primary Nutrients: Beta-carotene & Protein

1 Carrot, peeled & chopped
¼ Cup Cooked Navy Beans
1 Cup Water

Place ingredients with 1 cup water in covered saucepan. Simmer until tender. Puree in food processor. Serve warm.



Teddy’s Turnip Puree

Primary Nutrient: Potassium

1 Small Turnip, washed, scrubbed & peeled
1 Cup of Water for Cooking

Bring 1 cup water to boil. Simmer turnip, covered, 15 to 20 minutes until tender. Mash with fork, or process until smooth, adding cooking water as need for consistency.



Thick Lentil or Split Pea “Soup”

Primary Nutrients: Iron, Zinc, B Vitamins—especially Folate & Fiber

2 ½ Cups Water
1 Cup Lentils or Split Peas, rinsed

Bring water to a boil. Add rinsed lentils or split peas. Cook until tender—about 30 minutes for lentils or 45 minutes for split peas. While cooking, add more water, if necessary, depending on whether you want the puree to resemble soup or puree. Cool slightly. Pour into blender & puree.



Winter Squash Puree

Primary Nutrient: Beta-carotene

1 Medium Acorn Squash (or other winter squash), cut in half

Preheat oven to 350 degrees F. Place squash cut-side down, on a foil-lined cookie sheet. Bake 45 minutes to 1 hour, until tender when pierced with a sharp knife. Cut squash to cool. Peel or scoop out of skin. Cut squash into small pieces. Puree in food processor or blender, adding water if necessary to reach desired consistency.