A guide to healthy baby purees

Being a foodie, I couldn’t wait for my bubs to start eating solids. So right on the recommended 4-6 month mark – and with the GP’s go ahead – we began to explore previously unchartered waters!

All the reading I had done instructed that my baby would tell me when he was ready and, if he still had the tongue thrust reflex (this is when babies push food out with their tongues), then to wait a while and try again.

My son, Ardon, seemed to take to solids quite quickly. and now, at 11 months, he enjoys a diverse range of textures and flavours, often eating his own version of whatever my husband and I are eating for dinner.

There are a number of different methods for introducing solids to your little one’s diet. A widely accepted approach is to try one thing at a time in case of any allergic reactions and then to offer this same food for 4 days before moving onto the next.

It’s also important to note that babies at the 4-6 month mark start to need additional vitamins and minerals that breast milk and formula do not provide and will also require solid food to satisfy their growing appetites.

There is significant research available in the market which heavily supports organic food; research indicates that it is nutritionally denser and has zero carcinogenic properties.

Given we know that ingested toxins and preservatives become stored in fat cells, it makes sense that by sticking to a primarily organic diet, we stand to significantly reduce our food-related toxin build up. Hence why all my recipes recommend using organic ingredients.

Raw purees (option to add milk)

  • Mashed banana
  • Avocado

Cooked purees (single variety)

Here are some ideas that my son, Ardon, loved for his first foray into the world of solids. If the mixture is too thick, you can add extra water by boiling or steaming, or breast milk/formula to reach the desired consistency. You can also make a batch and freeze in ice cube trays or freezer pots, decanting after frozen into snap lock bags. To thaw, place in the fridge for a few hours or overnight.

  • Pear: poach or steam until soft then puree until smooth
  • Apple: poach or steam until soft then puree until smooth
  • Spinach: blanch fresh or frozen spinach in boiling water, drain then puree until smooth
  • Sweet Potato: roast or steam until soft and blend until smooth
  • Pumpkin: roast or steam until soft and blend until smooth
  • Parsnip: remove inner core so the puree is less stringy, steam until soft then puree until smooth
  • Cauliflower: steam until soft then puree until smooth
  • Carrot: steam until soft then puree until smooth
  • Zucchini: steam until soft then puree until smooth Broccoli – steam until soft then puree until smooth
  • Beetroot: (wait until after 8 months for this one) roast whole in foil for 40mins, rest, remove skin, chop, then puree until smooth. Also be ready for pink poo!

Cooked purees (combinations)

Fruit and veg combinations are endless, don’t be scared to experiment! Here are some of my favourites.

  • Apple, pear and cinnamon
  • Pear and spinach
  • Cauliflower and leek
  • Zucchini and pear
  • Spinach and sweet potato
  • Broccoli, zucchini and cauliflower
  • Pumpkin and ginger (fresh or ground)
  • Avocado and banana

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Michelle Sursok

Michelle is a proud mum, foodie and owner of Forage Sydney which specialises in organic dining experiences including secret dinners and private dining/catering. Having a baby inspired her to create Forage’s offshoot, Fussy Fingers to develop delicious meals for kids. Inspired by a family of chefs, Michelle’s a secret weapon in the kitchen, and when she’s not there, you’ll find her patrolling the beach or devouring a good cook book!

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