Basic Fruit and Veggie Purees
Making baby food from scratch is much easier than most people think. Once you start,
you’ll be hooked. Although you can find good brands of jar baby-foods at the store,
I’ve never had to buy one with these recipes on hand!
Ingredients: fresh or frozen fruits and vegetables, chopped and peeled where
applicable. Just about all of the superfoods can be made into purees of some sort—let your
creativity run wild.
Method 1
Place food in a medium saucepan and cover with water. Bring mixture to a boil, reduce
heat, and simmer until tender. Drain, reserving some of the cooking liquid. Puree with a
blender, food processor or food mill and thin with reserved cooking liquid as needed.
Method 2
Roast on a baking sheet at 400°F until tender. Puree with a blender, food processor, or
food mill and thin with water as needed.
Storage: Store purees in the refrigerator for up to five days. Freeze in small batches for up
to three months. Place in ice cube trays and, once frozen, pop out and place in a freezer-safe
bag. Defrost in a saucepan on the stovetop or in the microwave.
These soft pureed foods are not just necessarily for the kiddos. Adults with food sensitivity or recovering from an intestinal or stomach illness can also greatly benefit from this type of vegetable preparation. For adults, depending on health, the puree can be seasoned to taste with salt, pepper or herbs and spices.
