I’m not sure if cherries are native to India, but I used some to make this chutney for our home school India fest. It was fantastic.
Black Cherry Chutney
Simmer in small saucepan until soft:
1.5 cups frozen organic black cherries (Costco)
1/2 cup pear butter
1/2 small onion, minced
1/4 cup water
1 tsp ginger powder
1 tsp cardamom powder
1/4 cup brown sugar or honey
1/8-1/4 tsp cayenne pepper (heat to taste)
When soft, mash cherries with a potato masher until blended in sauce. Add:
1/2 cup organic raisins
1/4 cup apple cider vinegar
Blend in until raisins have rehydrated. Pour into a jar a keep in the fridge. The natural pectins and chunks of fruit will give thick body without the addition of pectin or gelatin.
I’m the one with Lucky baby that had such a hard time with formula [after a forced wean from breastmilk]. So he’s eating pretty much everything under the sun, except I don’t do any dairy. I tried some goats milk on him and he didn’t really seem to like it so just havent again. I’m confused on how to eat myself let alone make sure I’m giving him what his body needs at 13 months. Some sites say low protein high healthy fats, some say paleo for babies is best, etc. So I really like how healthy you and your family are, love following your blog and wondering if you could tell my what type of foods you fed your babies? I don’t know if they should be having coconut pancakes, rice flour, barely those type of grains. It seems like since I don’t know I feed him a lot of fruit and veggies.
My Answer: (I am not a licensed health care professional, and this is not health advice. Just my opinion.)
Hi friend! It can be confusing with so many opinions out there on diet and nutrition. I think coconut pancakes and fruits and veggies sound great, although you want to make sure he gets enough of the animal proteins/fats too since they are super-foods! He may disdain goats milk, but if you offered him raw cheese he may just love it!
There’s a lot to say on this subject; here are some principles I’ve used as guides for feeding my babies 10 months and up.
What’s good for you, is good for baby.
If you are pursuing a whole food, nutrient dense diet, then the foods which you haul in from the farmer, cook up in your crockpot, ferment on your counters, or bake in your oven are going to be excellent, nutrient dense choices for your child.
I don’t subscribe to the idea that baby food is something to be bought in small containers, have no resemblance to adult food, and be fed to a child at a different time of day than adults eat (although of course this happens occasionally). Someday (soon!) this tiny person will sit at the table with us and eat what we are eating, so why not get them used to the routine and the food while they are still in their high chair? Plus, the idea of cooking two different menus makes me want to cry.
Breastmilk is Best, as long as you can
I like to wait as long as possible before introducing food at all, and even water unless the weather turns hot. My babies have waited for their first bite of any food until between 8 and 10 months. I look for their cues on hunger/lip smacking/saliva. My last baby, a girl, was quite interested at 8 months, but my largest boy was barely interested at 10 months. Their hunger for food usually arrives about the time their first teeth do. There is some thought that waiting until this time to give foods can reduce allergic responses to food.
The first foods I give my babies are: egg yolk from a soft boiled/over easy egg, butter, liver pate (it’s cooked), cod liver oil, banana, avocado, as these are all soft and nutrient dense. After a few weeks of these foods, they are usually ready to try more flavors, so I begin to offer what we are eating.
Waiting for molars. . . think soft foods
Dinner is our main meal, and there is nearly always something that baby can eat, and often she can eat all of it. I invested in a small baby food grinder years ago, the hand crank kind (portable!), which can be used to blend up soft foods like spaghetti with meat marinara, roasted chicken and broccoli, anything made in a crockpot, the chunky parts of soup (add back to broth), beans, rice, and most cooked veggies. It only takes a minute, and the child gets to experience those flavors which he has been smelling while dinner was cooking. He’s eating what mom and dad eat. He’s eating it fresh, and not frozen or canned. He’s eating food that tastes good, and if he rejects it on first or fifth try, you can be pretty confident that at some point he will love it like you do.
Some foods are hard for a baby to eat: salad, anything really chewy or crunchy. However, these foods are innately difficult to digest as well, so your diet should be filled with lots of other foods he is able to eat. That said, I will sometimes give baby a teeny tiny piece of lettuce with a homemade dressing on it. . . or the cranberry in the salad. . . or a feta crumble. I stick it right in their mouth and wait for the face. These are strong flavors, and I want the baby to experience them, along with some psychological coaching: “yum, yum, yum!” They are shocked, they spit, we all laugh.
If we are eating steak, I try to cook it medium rare, and then shave off very small pieces (no need for chewing) and feed them to baby. Yes, steak! My babies have loved this. I have also heard that indigenous mothers chew food for their babies, which begins to break down the foods with mom’s saliva enzymes, before transferring it to baby’s mouth.
We love taco salad; baby can eat the ground beef, beans, avocado, sour cream (if no reaction), tomatoes (if no reaction), cilantro, and lime.
Soups are messy, but we eat a lot of them in the winter, and if they have a bone broth base it’s awesome nutrition. We have a plastic pocket type bib which really helps contain the mess when spoon feeding baby, or the IKEA toddler smock which is full coverage for when baby feeds herself.
Good Fats = Good Brain
Brains, especially growing brains, need fat. Healthy, saturated fats. Besides water, that is what the brain is mostly comprised of, so it only makes sense that babies need a healthy dose of saturated fats daily for the significant growth of their gray matter.
Butter (grassfed/naturally yellow is best), avocado, egg yolk (soft boiled or over easy), coconut oil, nut butters, animal fats found with the meat, liver (organic animals) olive oil (cold pressed and uncooked), and heavy cream with or without the milk (raw from grassfed cows is best) are all great ways to feed baby’s developing brain, and keep baby satisfied for longer between meals (or at night!). Some of these are a meal or snack by themselves: egg yolk, liver, nut butter, avocado, ground meat. Others can be toppings for other foods: butter, coconut oil, olive oil.
Balancing Food Groups
We all need protein, and carbohydrates, and fats. Babies are no exception. I try to give my baby foods from each food group during a day, with a special emphasis on protein/fat at each meal. I personally feel better when I limit my sugars/starches, so my children’s diet roughly mimics my own, but they do eat more grains and fruits than I do.
In the US, toddler fare is universally offered as grain and sweets based. Look at any kids menu and you will see breads, pastas, crackers, fruit cups, sweetened dairy products, and downright candy as the leading act. Most foods marketed to/for kids fall into this category as well. Rather than rant about the lack of protein and fat, and the sugars that push kids toward addiction, set them up for diabetes or worse (OK, I just ranted), I’ll just advise: do not copy this diet in your home.
Do you feel better, have more energy and fewer ailments, sleep and perform exercise better, and feel more satisfied on mostly protein, mostly carbs, or somewhere in between? If you have never given this any thought, The Metabolic Typing Diet may help you (gives self-test checklists) to determine this for yourself. And have your spouse take the test too, as your child will likely pattern after one or both of you. Adoptive parents will have to watch carefully for mood/behavior in their baby following different meal ratios.
Depending on your metabolic type, you may feel better on more carbohydrates than I do in your diet, and your child is likely to do well with this diet as well. In this case, your healthy diet would contain more whole grain breads and porridge (soaked grains are best), starchy veggies like potato, yam, and corn, and fruits than mine does. But you should still be fighting the “goldfish at every snack” mentality for your child, since these are just not whole foods.
Regardless of how much of each food your baby eats, it is difficult to get a child to eat much of anything if they start off a meal with fruits, since those sugars are absorbed into their bloodstream quickly and their hunger signal turns off. It usually works better for me to serve “courses” starting with the protein/fat portion of the meal, and finishing with a few fruit pieces.
Allergies and Introductions: Every One is Unique
My husband and I have few allergies, but the few things which I am sensitive to (chicken eggs, cow dairy as a toddler) I have been wary of introducing too early to my children. I am also gluten intolerant, and after two of my children have tested positive as well, we have assumed it is hereditary and have put all our children on a gluten free diet.
Since every one is unique, watch for reactions when introducing the “common allergens” and acidic foods like tomato and some fruits. I’ve found that a baby may need to avoid a food, but a few months later they will be able to eat it without reaction. The most common reactions are loose stools and rashes at mouth or bottom. Vomiting, constipation, eczema, or histamine responses (swollen eyes, sneezing, difficulty breathing) are more severe reactions to a food, in which case it may be much longer before a child can handle that food again, if ever. You should contact your child’s doctor with a severe reaction, as follow-up testing may be advised.
One largely overlooked component to allergies is imbalance of intestinal flora. Babies usually have flora similar to mom’s, since they acquired their first dose from her in the birth canal and received daily probiotics in her milk. If you question your own gut health, or you/baby have a history of yeast or antibiotics, your baby may need some supplemental probiotics. I have used the Klaire Labs brand of Infant Formula probiotics. Homemade sauerkraut juice or yogurt are other ways to support baby’s intestinal flora.
Quality is Key
Eating an organic diet is expensive . . . but so is illness. Avoiding unnecessary chemicals on our foods is always a good idea, but even more crucial for the developing bodies of our children. Choose organic and grassfed whenever you find it and can budget it. Here is my prioritized list of foods to source organically, starting with oils and fats, and all animal products. Fruits and veggies are further down the list; you can download a free guide to the “Dirty Dozen” and “Clean Fifteen” on Enviromental Working Group’s site, or download a free app to your smart phone which will allow you to look up produce item by item while at the market.
Meal Ideas: These are all foods my babies and toddlers actually eat.
Scrambled eggs with butter (can season with homemade sauerkraut juice), blueberries (this is a meal they can feed themselves)
Unsweetened goat yogurt (or drizzled with honey after 12 months), or kefir smoothie, whole grain bread with almond butter
Soaked oatmeal/honey/butter/raisins with finely sliced natural breakfast sausage on the side
Sweet Oven Souffle, cut into squares, grapefruit wedges
Veggie soup made with bone broth, avocado and/or Creme Fraiche (whipping cream cultured with yogurt starter for 24 hours) on top, can add sauerkraut juice after it has cooled a little in the bowl (home fermented or Bubbies brand are alive with probiotics)
Grassfed hot dog link, finely sliced, small pear pieces, cooked carrot medalions (another self-feed meal)
Hummus with olive oil, dabs of liver pate or avocado, applesauce or pumpkin souflee
Canned tuna/salmon/chicken with homemade mayo and raisins, thawed or cooked peas on the side
Add a large salad to any of the above, and you’ve answered what to feed yourself for lunch as well.
Slices of raw cheese and a few raisins or apple slices (portable)
Goat yogurt with honey drizzle
Glass of raw milk (goat best for many babies) and a homemade muffin with butter (whole grain or almond/coconut flour, can have carrots, zucchini, or fruit in it) (also somewhat portable)
Banana and almond butter (peanut butter if no reaction)
I love mayonnaise, but I no longer use the store-bought kind because I haven’t found a tasty one with organic oils, no soy and no chicken eggs. So I make it instead. Here is a basic sauce I use for chicken salad, mayo, casseroles, or to top steamed broccoli.
Melt over medium heat:
1 stick butter
Meanwhile combine in blender:
1 very large egg (duck) at room temperature (or 2 small chicken?)
2 tsp Dijon mustard (TJs)
1/2 tsp salt
Juice of one lime or half lemon (2tsp)
1 tsp. apple cider vinegar
1/4 tsp paprika powder, if desired
When butter is melted, and while the blender is running with the lid on and center piece removed, pour the butter oil in a small stream into the egg mixture until it emulsifies into a creamy sauce.
Yields enough to use with 3 cups chopped chicken, not counting the chopped apples, celery, or raisins.
Refrigerate for firm mayo.
For Curry Sauce (for broccoli, or in Chicken Divan casserole), add 1/2 tsp curry and omit paprika.
I’m going out on a limb here and naming this the “Awesome Almond Flour Muffin” because it’s so yummy and versatile. This has become my go-to breakfast and mid morning snack for the kids and myself on Friday mornings as we rush off to Friday School (homeschool co-op).
Below is the recipe for Carrot Spice Muffins, but you can use the basic recipe for zucchini muffins, blueberry muffins, apple spice muffins, or banana muffins. And it’s a kissin’ cousin to my Chocolate Cupcakes. See below for variations.
Carrot Spice Muffins
Heat oven to 350, and prepare 2 muffin tins (24 count) with greased paper liners (yes, greased).
Place in food processor with S blade:
5 large carrots, chunked
Process until mostly fine, then add:
3.5 cups almond flour (I use Bob’s Red Mill; almond meal from Trader Joe’s works too, but is just a little more crumbly)
2 tsp. soda
1/2 tsp. fine sea salt (Real Salt)
1 tsp. ginger
1 tsp. nutmeg
1/4 tsp. cloves
Pulse to incorporate dry ingredients into carrots. Add:
1 tsp. vanilla
1 TBS. apple cider vinegar
4 large eggs
1 cup honey (can go down to 3/4 cup if you prefer)
Blend all ingredients until smooth. Don’t over-blend.
Ladle into greased muffin papers. Bake for about 25 minutes in 350 degree oven, or until beginning to brown, but firm in middle. Remove to wire racks. Allow to cool (ha, ha) before serving with butter. Yum!
Zucchini Spice Muffins
Replace carrots with 2 medium zucchini, processed with S blade until fine at outset of recipe. Omit ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from zucchini.
Apple Spice MuffinsOmit carrots and ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from apples. Add 2 cups chopped apple at the end, after blending all ingredients smooth. I like to fold it in with a spoon after removing bowl from food processor. Add an additional 3/4 cup raisins if desired.
Omit carrots, cinnamon, nutmeg, ginger, cloves, and vanilla. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from blueberries. Add 2 tsp almond flavoring. Add 2 cups blueberries (frozen is fine) at the end, after blending all ingredients smooth. I like to fold them in with a spoon after removing bowl from food processor.
Today I’m a Guest Blogger over at The Lord’s Lass. Sarah is a good friend and she is hosting a birthday party for her blog all week long with prizes, polls, and guest bloggers. Pretty fun, right? Makes me want to throw a party here at CleanGreenStart. 🙂
This is my first time to be a Guest Blogger, and I’m really honored to be asked to be part of Sarah’s party. My topic is The Blessing of Health; I hope you’ll head over and read my thoughts!