Homemade food for baby
Recipes focus on what's seasonal or local.
04/22/08 18:51:33
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Use caution with these foods

The American Academy of Pediatrics recommends waiting until babies are 6 months old before feeding them solid food, says Ann-Marie Roberts, a registered dietitian and pediatric specialist with Children's Hospital Central California. Parents who choose to feed their baby earlier should not make homemade purées of carrots, spinach, beets, turnips or collard greens, Roberts says. These foods are high in nitrates and can cause young babies to develop methemoglobinemia, a condition in which red blood cells do not carry oxygen well.

Commercial baby food made of these vegetables is fine because manufacturers test nitrate levels, she adds.

Babies also should avoid egg whites, cow's milk and honey before they're 1 year old, Roberts says. Egg whites are very allergenic, cow's milk is hard to digest and has improper levels of nutrients for babies, and honey can contain bacteria that cause a mild form of botulism.

Also, don't add salt or sweeteners until after the first year, go easy on the spices, and introduce citrus fruits when the baby is close to 1 year old.

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With seasonal, local and organic foods rising in popularity, it's no surprise that these trends are reflected in baby food. Increasingly, supermarkets stock refrigerated and frozen products made with fresh fruit and vegetables.

The trend is going local with Green Baby Bistro, an upcoming home-delivery service for baby food made with farmers market produce. Call Green Baby Bistro at (559) 930-8099 or Mommy Matters at (559) 433-0172 for more info.

While the boom in products is welcome to time-stressed parents, it's much cheaper to make baby food at home -- a boon for parents stressed by rising food costs. Here are some recipes and tips from local chefs who prepare fresh baby food, a registered dietitian and the book "Mommy Made and Daddy Too! Home Cooking for a Healthy Baby & Toddler" by Martha and David Kimmel (Bantam, $14.95).

-- Joan Obra, The Fresno Bee

Cantaloupe-tapioca pudding

Makes 3 cups

1/2 cup water

1/2 cup thawed apple juice concentrate

1/3 cup quick-cooking tapioca

Pinch of salt

1 1/2 cups cantaloupe purée (see recipe on Page E5)

1/2 cup vanilla yogurt

Bring water and apple juice concentrate to a boil in a heavy, medium-size saucepan. Gradually add tapioca while stirring. Reduce heat to low and cook, stirring constantly, for 5 minutes. Remove from heat, cool slightly, add salt, and fold in cantaloupe purée and vanilla yogurt. Pour pudding into custard cups. Allow to set for 4 to 5 hours in refrigerator before serving.

-- "Mommy Made and Daddy Too! Home Cooking for a Healthy Baby & Toddler," by Martha and David Kimmel with Suzanne Goldenson (Bantam, $14.95)

Brown rice cereal

Makes 8 to 10 (1-ounce or heaped tablespoon) baby servings

1/4 cup brown rice

1 cup water, milk or stock (or 1/2 cup water and 1/2 cup apple juice)

Place brown rice in a blender or small food processor and pulverize into fine powder -- about 4-6 minutes at high speed. Bring liquid to a simmer in a small saucepan. Add pulverized brown rice and immediately lower heat. Cook for 4-6 minutes, stirring constantly (to discourage lumping). If mixture thickens too much, add a few tablespoons of water while cooking.

Serving suggestions: Rice cereal can be mixed with any fruit or vegetable purée, including banana, peach, acorn squash or peas. For toddlers, add chunks of steamed fruit (apple, pear, peach), a few raisins, a bit of maple syrup or a sprinkle of ground cinnamon.

Note: Introduce brown rice at 8 months. Don't buy seasoned rice. The fresh seasoning and herbs you add will taste far better, and the rice will be additive-free. Try high proteins like quinoa and amaranth (available at health food stores) instead of rice.

-- "Mommy Made and Daddy Too! Home Cooking for a Healthy Baby & Toddler"

Elementary egg custard

Makes 2 (4-ounce) custards

1 egg yolk, beaten

1/2 cup milk

1/2 teaspoon vanilla extract (optional)

Preheat oven to 350 degrees. Blend all ingredients together. Divide mixture between two 4-ounce custard cups. Set custard cups in a pan in preheated oven. Create a water bath by pouring hot water around cups; the water level should reach halfway up their sides. Bake custard for 30 minutes or until done. (A toothpick inserted in the center should come out clean.)

Variation: Add 2 teaspoons of fresh puréed fruit or vegetables to the custard mixture. Divide between three 4-ounce custard cups, and proceed with recipe.

-- "Mommy Made and Daddy Too! Home Cooking for a Healthy Baby & Toddler"

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