Sample Menu
Apple and apricot puree
1 apple, peeled, cored and chopped
2 apricots, stones removed (some fruits may have to be substituted depending on season)
� Put the prepared fruits in a saucepan with enough water to cover. Bring to the boil, reduce the heat and simmer for 8-10 minutes, until thoroughly cooked.
� Strain, reserving the cooking water. Puree the fruit, either in a blender or through a sieve. Mix it to a suitable consistency with the reserved water, cooled boiled water, breast milk or formula milk.
Banana porridge
1 tbsp porridge oats
1tsp sultanas, washed (for older babies)
� ripe banana, mashed
This porridge recipe provides an excellent intake of energy, minerals and B vitamins, and is easily adapted to suit small babies as well as older children.
� For 8-9 month-old babies, or older, add sultanas. For babies over 6 months, grind the oats to a fine meal, using a clean coffee grinder or a pestal and mortar.
� Put the oats and sultanas or oatmeal in a saucepan with 2-3 tablespoons of water, or breast or formula milk, or a mixture of the two. Bring to the boil; reduce the heat and simmer, stirring occasionally to prevent it sticking, until cooked.
� Mix the banana into the cooked porridge.
Root vegetable & potatoe puree
� Swede, cut into chunks
1 small parsnip, cut into chunks
1 small potatoe, peeled and chopped
You need approximately equal amounts of each vegetable (organic where possible) for this puree.
� Put the vegetables into a saucepan. Add enough water to cover. Cover the pan, bring to the boil, reduce the heat and simmer gently for about 10 minutes, or until the vegetables are cooked.
� Strain the vegetables, reserving the water. Puree the vegetables, either in a food processor or through a sieve. Mix the puree to a suitable consistency with some of the reserved water, or cooled boiled water, breast milk or formula milk.
Here are some splendid fillings for sandwiches, using many of the super foods. Make the sandwiches from wholemeal bread, wholemeal pitta pockets, wholemeal baps, or ciabatta rolls.
� Peanut butter, bananas and a little honey.
� Watercress, finely grated carrot, thinly sliced cucumber and mayonnaise.
� Tuna, thinly chopped celery and red pepper with mayonnaise.
� Shredded chicken, lettuce, chopped tomatoes, a few basil leaves, all tossed in a little dressing made with extra virgin olive oil, lemon juice, a pinch of sea salt and black pepper. Pile this mixture into a pitta pockets.
� Well-drained canned salmon, sliced spring onions, a little chopped fresh parsley, and mayonnaise with half a ripe avocado and a squeeze of fresh lemon juice beaten into it.
� Finely chopped apple mixed into smooth peanut butter.
� Cream cheese with shredded lettuce and chopped walnuts.
� Cheese, ham, beef, chicken etc served with cucumber
Most sandwich lunches are served with fruit, yoghurt or selected vegetables.