Now, I already run own and operate a private educational company (I'm Sarah), but I've always been fascinated and obsessed with gardening. I mean, the very idea that food that was only touched by MY OWN hands blows me away. Think about how many hands, surfaces, vehicles, and packaging your produce touches before in actually ends up on the shelf in the supermarket. And then, you have to touch it, it touches a bag or your cart, the conveyer belt at the check stand, the checker's hands, a bag, and then finally, your organic bamboo cutting board. If you're super obsessed with veggie cleanliness like I am, you'll wash it with Veggie Wash (presumably, more chemicals) and then you'll cook and serve it up.
Let me again bring you back to the idea of food having only touched your hands. Seems way better, especially for baby, right? After watching my husband wrestle over food issues with his teenage daughter for years, I'm onto a theory that maybe if kids come out of the gate eating pure and natural foods, maybe that will help them develop better eating habits later in life. And, I'd rather eat something that touched my hands only, so naturally, so would baby if they knew any better :)
This first attempt at making homemade baby food came from having one too many 10 pound zucchini in the garden, several pregnant friends, an organic mother-in-law and an (adorable!) 8 month old nephew. Unfortunately, I neglected to photograph the squash in all its glory, but I promise to snap a pic of the next one! Baby can have squash starting at 8 months of age, but of course, never rely on the internet completely and always check with your doctor.
Ok, ok, here's how you do it!:
Ingredients:
Zucchini (green, yellow or both)
A tiny pinch of salt
Equipment:
ice cube trays
plastic bags
food processor or blender
steamer or pot with steamer basket
fork or tongs
Process:
*Chop - steam - puree - pour - freeze*
1. Chop up squash into small or medium sized rounds (to fit into steamer basket).
2. Steam the squash for about 8 minutes.*
If you steam it for too long, it will be watery and mushy. Steaming too long can also reduce the amount of nutrients available.
3. Using the fork or tongs, remove zucchini from the steamer and place directly into the food processor. Add a tiny, tiny pinch of salt (don't tell my mother-in law!)
Make sure you already have your blade attached! Be careful when removing squash from steamer - it's hot!
4. Puree the squash for about 2 minutes, until it is completely blended with no visible chunks. Choose a food processor top that has the ability to vent. This will allow the steam to escape the bowl as you puree and will reduce the amount of water in the squash. This is optimal because squash contains a lot of water, which can make the end product runny.
5. Allow squash puree to cool for several minutes. Once cooled, pour into ice cube trays and freeze. Once frozen, you can remove cubes from the tray and place in a bag to give several to your favorite niece, nephew, friend, or child. The beauty of this is that it is already in single serving sizes for baby. Easy, simple, natural, cost-effective, and organic!
*Squash can also be boiled, however, due to its already high water content, steaming is the best option. Excess water drips into the pot or basin and is also released through steam, making the squash puree the perfect consistency.
Nutrients:
Summer Squash
Nutrient%Daily Value
vitamin C32%
molybdenum18%
vitamin B612.5%
manganese10%
vitamin B29.4%
potassium8.4%
folate8.1%
fiber4.9%
magnesium4.8%
vitamin A4.5%
phosphorus4.2%
vitamin K4.2%
vitamin B13.3%
tryptophan3.1%
copper3%
vitamin B32.7%
protein2.7%
omega-3 fats2.5%
Calories (18)1%
Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=62
