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Image Source: Baby Food Central
Growing babies need a lot of care and good food to eat. They should have a healthy diet to strengthen their bones and muscles. While milk takes care of most of their calcium need for strong bones, we still need to think about their protein intake. The best way to give them protein is by feeding them with natural protein rich food. Here are a few homemade protein rich recipes taking care of the protein intake of your active baby.
1/2 cup organic brown rice
2 tablespoons water
2 teaspoon organic ghee
Place the brown rice in a spice grinder or blender for 45 seconds-1 minute or until finely ground.
You can store this rice powder in a sealed container in the refrigerator or in a cool dark place.
To make a single serve meal for your baby:
Bring 1/2 cup of water to a boil and sprinkle in 2 tablespoons of the ground brown rice.
Whisk continuously for 30 seconds and then occasionally for 4-5 minutes or until the mixture is thick and creamy to prevent any lumps from forming.
Add some organic ghee, mix well and serve it your baby.
1/2 cup lentils
2 1/2 cups water
1 tablespoon ghee
3 to 4 tablespoon onion, finely chopped
1 small apple, cored and diced
1 garlic clove, crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
a pinch of cinnamon
a pinch of asafoetida
Pour the water into a saucepan and add the lentils. Bring to the boil.
Lower the heat and simmer the lentils until cooked they should be tender and breaking down.
Whilst the lentils are cooking, heat the ghee in a small frying pan, add a pinch of asafoetida and sauté the diced onion until tender.
Add the diced apple and crushed garlic to the onion, then stir in all the spices.
Cook for a few more minutes, until the apple, is tender.
You can either transfer the entire mixture to a blender and puree until smooth or you can reserve about 4 tbsp of the mixture back, blend the rest, then stir the un-blended lentils into the puree. This adds a little textural interest for older babies, but is still easy to eat!
Pour in a bowl and serve.
1 cup dried beans
2 teaspoon ghee
Place the beans in a medium-size bowl and add enough water to cover. Cover the bowl and allow the beans to soak overnight.
Drain the beans and then put them into a saucepan. Add enough fresh water to cover.
Bring the water to a boil over high heat.
Reduce the heat to low, cover the pot, and simmer until the beans are tender
Drain the cooked beans and then puree in a food processor or blender.
Heat up the ghee in a new saucepan.
Add the bean puree and cook for 5 minutes.
1 tablespoon olive oil
¼ medium onion, diced
1 pinch garlic (powdered or fresh)
1 pinch dried thyme
1 cup eggplant, diced
½ cup green or red bell pepper, diced
1 cup zucchini, diced
1 tomato, chopped
2 tablespoons tomato paste
¼ cup quinoa
1 cup vegetable broth
Fresh basil and/or parsley
1-2 tablespoons grated Parmesan cheese
In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
Stir in the garlic, thyme, eggplant, sweet pepper, zucchini, tomato, tomato paste, quinoa and vegetable broth.
Bring to a simmer. Lower the heat and cover.
Cook for 15-20 minutes, until the quinoa has "sprouted" and the vegetables are tender.
Add more broth if necessary during cooking.
Remove from the heat and stir in fresh herbs and cheese. Puree in a food processor until you reach the desired consistency, adding additional vegetable broth or water if needed.
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