Recipes: Breastmilk

[Megadodo]

Not sure if anyone has done this or would like it, but I was interested so I thought I would share.

Breastmilk Butter
1-2 ounce breast milk
clean jar
1. In a freshly cleaned jar, preferably sterile, add the breastmilk.
2. Screw the lid on tight and shake furiously until you have butter.

Breastmilk Yoghurt for Babies

breast milk
yogurt starter
1. Sterilize milk by heating it in a pan (not in microwave, though this can cause"hot spots" and cold spots where bacteria survive) until small bubbles form& is*almost* boiling, around 180-185 F.
2. Cool to about 112 F.
3. Meanwhile, if using purchased yogurt as starter, set it out at room temp.
4. to warm up.
5. Add yogurt starter.
6. You can buy the powder at a health foods store, or 2 tablespoons of plain yogurt with live and active cultures.
7. Look for some"fresher" yogurt with a very distant expiration date for stronger cultures.
8. Pour milk mix into a*warmed* quart jar, Pyrex bowl, custard cups, etc.
9. --pref.
10. something with a lid!
11. Incubate it for 4-8 hours, depending on how tart you like it, by putting the container of milk mix into a picnic cooler and pouring very warm water in around it.
12. Or if you have a big cooler, set the yogurt container into a big pot of hot water, inside the cooler.
13. Don't cover the top of the container with water!
14. You need to keep the water between 90-120 F, as close to 112 as possible.
15. You really don't have to check it or change water much--you'd be surprised how well it holds the temperature, and the more you open it, the more heat you lose.
16. Lower temps or shorter time make milder, sweeter yogurt.
17. Temps closer to 120 or longer times make tarter, firmer yogurt.
18. Also gets firmer the longer you let it incubate--can go up to 12 hours or so.
19. Remove a small amt.
20. as starter for your next batch, and add any flavorings or anything to the rest of the batch*after* incubating.
21. Refrigerate.

BREASTMILK BREAD STARTER

2 1/2 cups warm (110 degrees) breastmilk
1 package (1 tablespoon) active dry yeast
2 cups all-purpose flour
1 tablespoon sugar

In glass or ceramic bowl, soften the yeast in 1/2 cup breastmilk. Stir in the remaining 2 cups breastmilk, flour and sugar. Cover loosely with a dish towel and let stand at room temperature until bubbly. This may take up to 10 days--the warmer the room, the quicker the fermentation. Stir 2 to 3 times a day. The starter will develop a strong "sour" odor as it ferments. When fermentation has occurred, refrigerate the starter until needed.

To keep the starter going: After using 1 cup of starter, add to the remaining 3/4 cup of water or breastmilk, 3/4 cup flour and 1 teaspoon sugar. Stir well. Let stand at room temperature until bubbly, at least 1 day. Cover and refrigerate. If not used within 10 days, stir in 1 teaspoon of sugar. Repeat the addition of 1 teaspoon of sugar every 10 days.

COTTAGE CHEESE

16 cups milk (breastmilk)
1/2 cup non-fat dry milk
1 cup buttermilk
Salt, to taste

Pour the milk into a 6 quart stainless steel pot. Stir in the dry milk. Set the pot into a larger pot, double boiler fashion, filling the larger pot with enough water to come up the side of the smaller pot about 1/2 of the way.

Get the milk to 86°F: turn the heat on under the larger pot for 2 or 3 minutes, stirring the milk slowly. Then turn off the heat, not stirring and wait a few minutes. Check the temperature, and if it is not warm enough repeat the procedure. Add the buttermilk to the milk. Stir well. By covering the pot and checking the temperature a few times, hold the temperature at 86°F for 12 hours. This allows the curd to form. The curd should be custard like.

Cut the curd into 1/2" pieces. Allow the cut curd to set for about 30 minutes to allow more of the whey to separate, keeping the temperature at 86°F. Then slowly begin to cook the curd until the temperature reaches 100°F. Use the same method of heating as before.

Don't hurry the process; it should take about 30 minutes.

Stir gently once in awhile for even heating and to prevent the curd from sticking together. This will also allow you to cut up any oversize curd. As the temperature rises, it will require more frequent stirring as it firms and separates from the whey. Remove curds from the heat as soon as they firm and reach the desired temperature.

Line a large colander with 2 layers of clean cheese cloth. Using a measuring cup, scoop out the curd into the colander. Allow to drain for several minutes, then rinse curd by immersing the cheese cloth and curd in lukewarm water. Allow to drain for several more minutes. Place drained curd into a large bowl. Sprinkle with about 1 tablespoon of salt and mix with hands to blend evenly. Put into a covered container and chill. When cool, taste for salt and add if needed. You'll get about 1 1/2 pounds.

CONTINUED

[Megadodo]

BREASTMILK SOAP

1/4 cup water
1/4 cup lye (NaOH)
1 1/2 cups vegetal oil
1/2 cup cocoa butter
1 cup breastmilk

Don't use metallic material, since it may react with lye. In a small bowl, add to lye to water (NOT water in lye). Mix well to dissolve lye. Let sit until it reach 115°F (like a warm bath). Mix oil and cocoa butter. Heat until 115°F. You can microwave 60 seconds on HIGH. Add lye to the oil mix (DON'T use pour oil in lye). Mix until it takes a silky look--about 10 minutes. Add breastmilk, stirring slowly. The color will change according the amount of fat in your milk, so each batch may have a different colour. Stir until the mix looks like instant pudding - between 45 minutes and 1 1/2 hours. Pour into moulds - You can use almost anything you want; muffin tin is good start. You may want to oil moulds, or cover them with saran wrap or wax paper to make unmoulding easier.

Let sit for 3 days then unmould - some people freeze the soap to unmould it, but it should really be avoided. Let cure in a dry place for at least 4 weeks. The more your soap will cure, the more neutral it will be. You can taste it (I don't mean eat it!) to see if it is neutral.

This recipe will give you 24 oz (if you used muffin the you'll get 12 soaps.)

Lye can be purchased in some supermarkets or grocery stores but it is harder to find it today, since products like Drano are widely spread. You have to use PURE lye to make soap. Usually it is sold in a 12 oz can. If you can't find it in your area, you can always buy it from a chemical laboratory or a chemical supplies retailer, but many of them sell it in 50 pound bags.

A SHORT VERSION OF BREASTMILK SOAP

2 cups vegetable oil (such as olive, coco, canola, cocoa butter, etc.)
1/4 cup water
1/4 cup lye (solid NaOH)
1 cup breastmilk Heat oil to 115°F. In a glass measuring cup, add lye to water. (Not waterin lye). When the solution reaches 115°F, add to oil. Stir until the mix is silky; then add milk. Color will change; it is normal. Stir until you get instant pudding consistency (this is what we call "trace"), approximately 60 to 45 minutes. Pour in moulds. You can use almost anything, like muffin tin or cookies tray. Take care to not use metallic material. Let sit 2 or 3 days, until you can unmould soaps easily. You have to let your soap "cure" 4 to 5 weeks, until it becomes neutral. You'll get approximately 12 2-oz soaps.

Creamed Bananas

* 2 ripe bananas, sliced into small pieces
* 1/2 cup breastmilk or prepared formula
* Pinch of sugar

Blend ingredients in bowl until creamy; stores well in refrigerator.

Baby Carrots and Brown Rice

* 1 cup water
* 3 to 4 carrots, sliced 1/2-inch thick
* 1/4 cup breastmilk
* 1/4 cup cooked brown rice or 3 oz. soft tofu

Bring water to a boil in a saucepan fitted with a steamer basket. Add the carrots to the steamer, cover and steam until tender, about 10 minutes.

Place the carrots in a blender or food processor and add the breastmilk and puree. Add more breastmilk until you reach the desired consistency. Add brown rice to make a complete meal.

Sweet Potato and Chicken Dinner

* 1 sweet potato, scrubbed
* 1/4 cup cooked white chicken meat, cut into bite-size pieces
* 1 ripe apricot, peeled and pitted
* 1/2 cup cooked brown rice
* 1/2 cup breastmilk

Puncture the skin of the sweet potato with a form and microwave on high until soft, about 8 minutes OR bake in preheated oven for 45 minutes at 450º F .

When cool, scoop out the flesh of the sweet potato into a food processor, food mill or blender. Add the chicken, apricot, brown rice and 1/4 cup of the breastmilk.

Blend until smooth. Add more breastmilk until you achieve the desired consistency.

Combination Meat Dinners

* 1/2 cup cooked cubed meat
* 1/4 cup vegetable pieces
* 1/4 cup cooked rice, potato, or enriched macaroni
* 1/4 cup breastmilk

Combine and blend or mash until few lumps remain.

Some good combinations are:

Beef, peas and potatoes
Chicken, carrots and rice
Beef, squash and macaroni

Pasta Dinner

* 1/2 carrot, cut into 1/8-inch thick slices
* 1/4 cup cut green beans
* 1/2 cup cooked pasta
* 1 fresh tomato, peeled, seeded and cut up
* 1/4 drained canned chick-peas
* 1/4 cup breastmilk

Steam the carrots and green beans together until tender, about 5 minutes. Combine the pasta, tomato, chick-peas, carrots and green beans in a food processor, food mill or blender and process until smooth.

You may need to add breastmilk to the mixture. Add 2 tablespoons at a time and blend until smooth. Serve warm or at room temperature.

APPLES & CHICKEN
around 9 months & older

1/3 cup chopped & cooked boneless chicken*
1/4 cup cooked apple (no skin or seeds), very soft
breast milk
Optional:
baby cereal**

MIX chicken with cooked apple.
CHOP or puree in food processor or blender.
ADD breast milk too thin, if needed. Baby cereal can be added for thickening.
PUREE until smooth.
SERVE, refrigerate or freeze.

* Poultry is a good source of protein.
** Baby cereal is an excellent source of iron. It is also good source of calcium & is fortified with many vitamins & minerals.

[Megadodo]

APPLES & HAM
around 9 months & older

1/3 cup chopped & cooked boneless ham, in small cubes*
1/4 cup cooked, skinless, seedless apple, very soft
breast milk
Optional:
baby cereal**

MIX ham with cooked apple.
CHOP or puree in food processor or blender.
ADD breast milk if mixture needs to be thinned. Baby cereal can be added for thickening.
PUREE until smooth.
SERVE, refrigerate or freeze.

* Use ham that does not have added salt or preservatives.
*** Baby cereal is an excellent source of iron. It is also good source of calcium & is fortified with many vitamins & minerals.

BABY BEEF STEW
around 10 months or older

1/2 cup cubed cooked beef
1 peeled potato*
¼ cup shelled fresh or frozen peas**
1 peeled carrot***
1 stalk of celery
1/4 cup uncoooked macaroni****
4 cups of water 1/4 cup breast milk

WASH the carrot, celery & peas thoroughly.
CHOP carrot, potato & celery very fine.
SIMMER veggies in a small saucepan for 20 minutes.
ADD macaroni and cook for 10 minutes longer or until very soft.
COOL until able to handle.
DRAIN veggies but save the water.*****
MASH or puree veggies & beef with breast milk or the saved water.
SERVE, refrigerate or freeze.

*Potatoes are a good source of complex carbohydrates.
**Fresh vegetables are always the best, but frozen are the next best thing. Canned vegetables are not as high in vitamins and minerals, because like cooked veggies, some of the nutrients have leaked into the water.
***Carrots are a very good source of vitamin A & potassium.
****Macaroni is also a good source of complex carbohydrates.
***** The cooking water contains vitamins and minerals that have "leaked" from the veggies.

BEEF STEAK OR ROAST*
around 9 months & older

cut of beef steak or roast
breast milk for thinning

BAKE until there is no pink in the middle, slice to be sure. A good tip is to take extra from your dinner (as long as it is not loaded down with spices during cooking - and cook a little longer for baby).
CHOP into tiny cubes.
PUREE in a blender or food processor.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer.

* This is great to make extras to add to various fruit & vegetable dishes you make for baby.

CHICKEN*
around 8 months & older

cut of chicken, white meat preferred**
water for thinning

BAKE until there is no pink in the middle, slice to be sure. A good tip is to take extra from your dinner (as long as it is not loaded down with spices during cooking - and cook a little longer for baby).
CHOP into tiny cubes.
PUREE in a blender or food processor.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer.

* This is great to make extras to add to various fruit & vegetable dishes you make for baby.
** Not only does white meat contain less fat, but it also contains more protein than dark meat.

CHICKEN & BROCCOLI
around 9 months & older

1/3 cup chopped & cooked boneless chicken*
1/4 cup cooked broccoli**, very soft
reserve water the broccoli was cooked in
Optional:
baby cereal***


MIX chicken with cooked broccoli
CHOP in food processor or blender.(Or hand-mash for courser texture for older babies.)
ADD reserve cooking water from the broccoli to thin. (Cereal will thicken any baby recipe - if it becomes too thick, thin out with formula or milk.)
PUREE until smooth.
SERVE, refrigerate or freeze.
* Poultry is a good source of protein.
** Broccoli can cause gas.
*** Baby cereal is an excellent source of iron. It is also good source of calcium & is fortified with many vitamins & minerals.

[Megadodo]

CHICKEN & NOODLES
around 9 months & older

1/3 cup chopped & cooked boneless chicken*
1/4 cup cooked elbow macaroni
breast milk for thinning, if needed
Optional:
baby cereal**


MIX chicken with cooked macaroni
CHOP in food processor or blender.(Or hand-mash for courser texture for older babies.)
ADD breast milk to thin if needed Cereal will thicken any baby recipe.
PUREE until smooth.
SERVE, refrigerate or freeze.
* Poultry is a good source of protein.
** Baby cereal is an excellent source of iron. It is also good source of calcium & is fortified with many vitamins & minerals.

CHICKEN & RICE
around 8 months & older

1/3 cup chopped & cooked boneless chicken*
1/4 cup cooked brown or white rice (I prefer brown)
breast milk for thinning, if needed
Optional:
baby cereal**


MIX chicken with cooked rice
CHOP in food processor or blender. Hand-mash for courser texture for older babies.
ADD breast milk to thin if needed Cereal will thicken any baby recipe.
PUREE until smooth.
SERVE, refrigerate or freeze.
* Poultry is a good source of protein.
** Baby cereal is an excellent source of iron. It is also good source of calcium & is fortified with many vitamins & minerals.

CHICKEN STEW
around 10 months or older

1/2 cup cubed cooked chicken
1 peeled potato*
¼ cup shelled fresh or frozen peas**
1 peeled carrot***
1 stalk of celery
1/4 cup uncooked macaroni****
4 cups of water 1/4 cup breast milk

WASH the carrot, celery & peas thoroughly.
CHOP carrot, potato & celery very fine.
SIMMER veggies in a small saucepan for 20 minutes.
ADD macaroni and cook for 10 minutes longer or until very soft.
COOL until able to handle.
DRAIN veggies but save the water.*****
MASH or puree veggies & chicken with breast milk or the saved water.
SERVE, refrigerate or freeze.
*Potatoes are a good source of complex carbohydrates.
**Fresh vegetables are always the best, but frozen are the next best thing. Canned vegetables are not as high in vitamins and minerals, because like cooked veggies, some of the nutrients have leaked into the water.
***Carrots are a very good source of vitamin A & potassium.
****Macaroni is also a good source of complex carbohydrates.
***** The cooking water contains vitamins and minerals that have "leaked" from the veggies.

CHICKEN OR TURKEY WITH PEACHES
around 9 months or older

1/3 cup chopped & cooked boneless chicken* or turkey*
1/4 cup cooked white or brown rice**
1 very ripe peach
1 tbs breast milk,
Optional:
tiny drop of vanilla extract
baby cereal***

MIX chicken or turkey, rice and peach.
CHOP in food processor or blender.(Or hand-mash for courser texture.)
ADD breast milk, vanilla and cereal. (Cereal will thicken any baby recipe - if it becomes too thick, thin out with breast milk.)
PUREE until smooth.
SERVE, refrigerate or freeze.
* Poultry is a good source of protien.
** Rice is a good source of complex carbohydrates.
*** Baby cereal is an excellent source of iron. It is also good source of calcium & is fortified with many vitamins & minerals.

CREAM OF CHICKEN & POTATO
around 10 months or older

1/3 cup chopped & cooked boneless chicken*
1/4 cup chopped & cooked potato**
1 tbs of shredded mild cheddar cheese
1/4 cup breast milk,
Optional:
2 tsp sweet-cream butter
baby cereal***

COMBINE all ingredients except the cheese and baby cereal in a saucepan.
SIMMER over low heat for 10 minutes. (Make sure the liquid does not boil off.)
ADD cheese and cereal & stir until desired thickness.
MASH or puree the ingredients.
SERVE, refrigerate or freeze.

* Poultry is a good source of protein.
** 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.

SWEET & SOUR HAM
around 8 months & older

1/3 cup cubed & cooked boneless ham*
1/4 cup cooked brown or white rice (I prefer brown)
1 very ripe, peeled, pitted peach sliced thin
Optional:
baby cereal**

MIX ham with cooked rice & peach slices
CHOP in food processor or blender.
ADD breast milk to thin if needed Cereal will thicken any baby recipe.
PUREE until smooth.
SERVE, refrigerate or freeze.
* Use ham that does not have added salt or preservatives.
** Baby cereal is an excellent source of iron. It is also good source of calcium & is fortified with many vitamins & minerals.

HAM
around 9 months & older

cooked boneless ham**
water for thinning


CHOP into tiny cubes.
PUREE in a blender or food processor.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer**.

* Use ham that does not have added salt or preservatives.
** Extras are great to add to various fruit & vegetable recipes

HAMBURGER
around 9 months & older

1/4 pound lean ground beef
water for thinning, if needed

COOK on medium heat until the meat is thoroughly browned. (No red whatsoever).
DRAIN fat.
PUREE in a blender or food processor.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer*.

* Extras are great to add to various fruit & vegetable recipes

[Megadodo]

SCRAMBLED EGGS & CHEESE
Yields: 2 servings

2 eggs*
2 tbs breast milk
(whole milk for babies over 12 mos.)
2 tbs shredded mild cheddar or American cheese.
1/2 tsp sweet-cream butter

WHIP the eggs & milk until foamy.
ADD cheese.
COOK mixture in a small frying pan
(I find the non-stick kind the best) with the butter for about 4 minutes.
STIR constantly to prevent the eggs from being crispy.
COOL to warm & serve.

* Give your baby eggs when your pediatrician tells you that your baby is ready for them. For the first few feedings just give your baby a very small portion to make sure no allergies develop. Eggs contain all 22 amino acids bodies need for new tissue growth, the clotting or blood & antibody formation. Eggs are a very good source of protein.

TURKEY
around 8 months & older

cut of turkey, white meat preferred**
water for thinning

BAKE until there is no pink in the middle, slice to be sure. A good tip is to take extra from your dinner (as long as it is not loaded down with spices during cooking - and cook a little longer for baby).
CHOP into tiny cubes.
PUREE in a blender or food processor.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer.

* This is great to make extras to add to various fruit & vegetable dishes you make for baby.
** Not only does white meat contain less fat, but it also contains more protein than dark meat.

ZWIEBACK
around 10 months or older, definitely in the teeth stage - also see below*

1/2 cup of breast milk
1 pkg of active dry yeast
1/4 cup of sugar
1/4 cup of melted sweet cream butter
1/4 tsp of salt
1/4 tsp ground anise
(found in the spice section of your grocery store)
3 unbeaten eggs*
3 cups of unbleached flour (all-purpose ok)


SCALD the milk.
COOL to lukewarm.
ADD yeast to the milk.
ALLOW to top rise. (6 minutes)
ADD sugar, butter, anise, eggs.
STIR until ingredients are well blended.
ADD enough flour to handle the dough.
KNEAD until smooth, adding remaining flour as needed (Or kneaded, ha ha.)
LET rise in a warm place for 1 hour or until doubled in size.
ROLL out dough to ½ inch thickness.
CUT into strips 1 inch wide, then cut the strips to 3 inches long.
PLACE on a buttered cookie sheet, 1 and a half inches apart.
LET rise again for 30 minutes.
BAKE for 20 minutes at 400f.**

APPLE COBBLER
see below*
for pie a-la-mode mix in some breast milk and the tiniest drip of vanilla extract

3 very clean cooking apples
1 egg yolk*
1 tsp water
1 tsp brown sugar
pinch of cinnamon
oatmeal cereal, to mix (if desired)

PEEL, remove seeds & chop into very thin slices.
COOK with the lemon juice & water in a small saucepan for 20 minutes or until soft.
MASH or puree the fruit.
STIR in the egg yolk & sugar until smooth.
BAKE at 350F for 15 min or until set.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer.

* 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 a very small portion 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.

APPLE OR PEAR DELIGHT
see below*

3 cooking apples or pears (or combo of both)
1 egg yolk*
1/2 tsp lemon juice
1 tsp brown sugar
1 tsp of water or apple juice
pinch of cinnamon

PEEL, core and slice the apple in very small pieces.
SIMMER with the lemon juice & water(or apple juice) in a small saucepan for 20 minutes or until soft.
MASH or puree the fruit.
STIR in the egg yolk & sugar until smooth.
BAKE at 350F for 15 min or until set.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer.

* 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 a very small portion 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.

APPLE PIE
Yields: 4 servings.
for pie a-la-mode mix in some breast milk and a tiny drip of vanilla extract

3 cooking apples.
1 egg yolk*
½ tsp lemon juice
1 tsp brown sugar
1 tsp of water or apple juice
pinch of cinnamon

PEEL, core and slice the apple in very small pieces.
COOK with the lemon juice & water in a small saucepan for 20 minutes or until soft.
MASH or puree the fruit.
STIR in the egg yolk & sugar until smooth.
BAKE at 350F for 15 min or until set.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer.

* 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 a very small portion 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.

APRICOT PUREE
about 7 months & older

2 very ripe apricots*
Baby cereal** (for thickening if needed)

WASH and peel apricots.
REMOVE the pit and cut into small pieces.
MASH or puree apricots.
ADD cereal to thicken, if needed.
STIR until very smooth.
SERVE, refrigerate or freeze.

* Babies seem to LOVE apricots.
** Baby cereal is an excellent source of iron. It is a good source of calcium & is fortified with many vitamins & minerals.

[Megadodo]

APPLESAUCE
around 6 months & older

3 cooking apples, washed.
water or apple juice
cereal, to mix (if desired)

PEEL, remove seeds, and slice the apples in very small pieces. (discard peel)
SIMMER in water or apple juice in a small saucepan for 20 minutes or until soft.
DRAIN water/juice - but save in separate container in case apple sauce needs thinning.
MASH or puree the apples.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer.

BANANA & APPLE PUREE
around 6 months & older

1 peeled, cooked and soft apple*
1 very ripe, (almost black) banana *


MASH or puree the combination until very soft and smooth.
SERVE, refrigerate or freeze.

** Bananas vs apples: A banana has less water, fifty percent more food energy, four times the protein, half the fat, twice the carbohydrate, almost three times the phosphorus, nearly five times the Vitamin A and iron, at least twice the other vitamins and minerals as an apple.

BANANA PUREE
around 6 months & older

1 very ripe banana*
Optional:
2 tbs of breast milk
Baby cereal** (for thickening if needed)

WASH the outside of the banana peel carefully, then remove peel.
SLICE into small circles, to make it easier for mashing.
MASH with a fork.
ADD cereal to thicken, if needed.
STIR until very smooth.
SERVE, refrigerate or freeze.

If the banana turns brown shortly after mashing it's ok - as long as it is consumed within a half an hour of preparation.

*Riper bananas are easier on babies digestive system. Bananas vs apples: A banana has less water, fifty percent more food energy, four times the protein, half the fat, twice the carbohydrate, almost three times the phosphorus, nearly five times the Vitamin A and iron, at least twice the other vitamins and minerals as an apple.
** Baby cereal is an excellent source of iron. It is a good source of calcium & is fortified with many vitamins & minerals.

BANANA & OATMEAL BREAKFAST
around 8 months & older

1 very ripe banana*
1/4 cup rolled quick oats
3/4 cup breast milk

COMBINE oats and 1/2 cup breast milk.
COOK in a small sauce pan, bringing it to a boil.
SIMMER over low heat for 5 minutes; stir occasionally.
MASH or puree the banana with the remaining milk.
COMBINE banana and oatmeal mixtures.
STIR until very smooth.
COOL well before serving.
SERVE, refrigerate or freeze.

*Riper bananas are easier on babies digestive system. Bananas vs apples: A banana has less water, fifty percent more food energy, four times the protein, half the fat, twice the carbohydrate, almost three times the phosphorus, nearly five times the Vitamin A and iron, at least twice the other vitamins and minerals as an apple.

BANANA YOGURT
around 10 months & older

1 very ripe banana*
1/4 cup plain yogurt**
Optional:
Baby cereal*** (for thickening if needed)

WASH the outside of the banana peel carefully, then remove peel.
SLICE into small circles, to make it easier for mashing.
MASH with a fork.
ADD yogurt. If needed add cereal to thicken.
STIR until very smooth.
SERVE, refrigerate or freeze.

If the banana turns brown shortly after mashing it's ok - as long as it is consumed within a half an hour of preparation. Another fruit can be substituted for banana. If it is a hard fruit, such as apples be sure to cook until soft.

*Riper bananas are easier on babies digestive system. Bananas vs apples: A banana has less water, fifty percent more food energy, four times the protein, half the fat, twice the carbohydrate, almost three times the phosphorus, nearly five times the Vitamin A and iron, at least twice the other vitamins and minerals as an apple.
** Yogurt helps to maintain a healthy balance in the digestive system.
***Baby cereal is an excellent source of iron. It is a good source of calcium & is fortified with many vitamins & minerals.

MELON (cantaloupe, honeydew, watermelon)
10 months & older

1/4 cup sliced, soft, seedless melon, rind removed*
Baby cereal** (rice, oatmeal, mixed, etc.)


PUREE in blender or mash with a fork.
ADD cereal (if desired).
STIR until smooth.
SERVE or refrigerate.

*Melons are best fresh, and do not freeze well.
** Baby cereal is an excellent source of iron. It is a good source of calcium & is fortified with many vitamins & minerals.

NECTARINES
6 months & older

1 washed, soft nectarine
Baby cereal** (rice, oatmeal, mixed, etc.)

PEEL, remove pit & slice the nectarine in very small pieces.
PUREE nectarine in blender or mash with a fork.
ADD cereal (if desired).
STIR until smooth.
SERVE, refrigerate or freeze.


* Baby cereal is an excellent source of iron. It is a good source of calcium & is fortified with many vitamins & minerals.

PEACHES
6 months & older

1 washed, soft peach
Baby cereal** (rice, oatmeal, mixed, etc.)

PEEL, remove pit & slice the peach in very small pieces.
PUREE peach in blender or mash with a fork.
ADD cereal (if desired).
STIR until smooth.
SERVE, refrigerate or freeze.

* Baby cereal is an excellent source of iron. It is a good source of calcium & is fortified with many vitamins & minerals.

PEACH COBBLER
see below*
for pie a-la-mode mix in some breast milk and the tiniest drip of vanilla extract


3 very soft ripe peaches, washed.
1 egg yolk*
1 tsp water
1 tsp brown sugar
pinch of cinnamon
oatmeal cereal, to mix (if desired)


PEEL, remove pit and slice the peach in very small pieces.
COOK with the lemon juice & water in a small saucepan for 20 minutes or until soft.
MASH or puree the fruit.
STIR in the egg yolk & sugar until smooth.
BAKE at 350F for 15 min or until set.
COOL before serving it to baby.
STORE extra servings in the refrigerator or freezer.

* 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 a very small portion 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.

PEACH COBBLER for wee ones
6 months & older

1 very ripe peach
a few tsp baby oatmeal cereal*
1-2 ounces breast milk
tiniest pinch of cinnamon (optional)

PEEL, remove pit (discard both the pit & peel) & slice the peach into small chunks.
MASH or puree the fruit.
ADD cinnamon (optional), breast milk & cereal until the desired consistency is reached.
STIR until smooth.
STORE extra servings in the refrigerator or freezer.

*Baby cereal is an excellent source of iron. It is a good source of calcium & is fortified with many vitamins & minerals.

PEARS
6 months & older

1 washed, soft pear
Baby cereal** (rice, oatmeal, mixed, etc.)

PEEL, remove pit & slice the pear in very small pieces.
PUREE pear in blender or mash with a fork.
ADD cereal (if desired).
STIR until smooth.
SERVE, refrigerate or freeze.


* Baby cereal is an excellent source of iron. It is a good source of calcium & is fortified with many vitamins & minerals.

RASPBERRIES, STRAWBERRIES & CITRUS FRUITS
12 months or older

While I firmly believe in offering baby a wide variety of foods to choose from, I am also on the cautious side when it comes to some food. As always check with your pediatrician for guidance.

RASPBERRIES tend to be hard to clean, and contain those tiny seeds in the middle. I would avoid them altogether until baby is over 12 months. If you want to add some sort of raspberry flavoring to a recipe for variety I would suggest buying a baby juice that contains raspberry. Can't go wrong with being too safe.

STRAWBERRIES are not as hard to clean, but tend to be one of those allergy developing fruits. I would wait until the baby is again, over 12 months, with a more developed immune system to lessen the chance of allergies. This may be overcautious, again...

CITRUS FRUIT is very acidy. I think citrus can be hard on the digestive system. This is another category I would avoid until after 12 months. (Now a tiny drop of lemon juice is fine). Baby will get plenty of vitamin C from breast milk and other fruits & vegetables offered.