Babies’ First Food Ideas

• Sweet Potato and Red Lentil Soup
• Chamomile and Carrot Teething Biscuits
• Homemade Baked Beans

• Poached pear, ginger and potato
• Simple Puree Combinations

Ingredients

• 250g sweet potato
• 1 red capsicum
• ½ white onion
• 1 Tbsp olive oil
• 1 Tbsp tomato puree
• 300mL water or stock
• 250mL coconut milk
• 50g red lentils
• 1 tsp garlic
• 1 tsp ground cumin

Instructions

• Peel and roughly chop the sweet potato. Dice the red capsicum and onion.
• In a large pot, gently fry the sweet potato, capsicum and onion in a little oil with the garlic.
• Add the cumin, tomato puree, coconut milk and water. Bring to the boil.
• Add the lentils and stir. Reduce the heat and allow the soup to simmer for 15-20 minutes, until the lentils and vegetables are soft.
• The soup can be served chunky – use a potato masher to roughly mash it. Or blend to a smooth consistency using a blender.

Ingredients

• 3 carrots, chopped
• 2 pure chamomile tea bags
• 1 ripe banana
• ¼ cup oil
• 1 tsp vanilla essence

Instructions

• Place carrot and teabags in a saucepan. Cover with cold water and bring to the boil. Boil until tender. Cool in the pan.
• Discard teabags. Strain carrots, reserving cooking liquid.
• Place carrots, banana, oil and essence in a small food processor or blender. Blend until smooth.
• Combine carrot mixture in a bowl with oat bran. Mix to form a dough. Add extra oat bran or reserved cooking water to adjust consistency as required.
• Roll into log shapes on a lightly floured surface and cut into small lengths. Place on an oven tray lined with baking paper.
• Cook in the oven at 180 degrees Celsius for 30-40 minutes, or until golden and firm.

Ingredients

• 1 brown onion, diced
• 2 sticks celery, chopped
• 1 clove garlic, finely grated
• 600g cannellini beans, drained and rinsed
• 2 carrots, diced
• 1 cup peas
• Salt and pepper, to taste
• 2 tablespoons tomato paste
• 800g diced tomatoes (tinned is fine)

Instructions

• Dice onion, chop celery, and finely grate garlic.
• In a medium pot over medium heat, sauté onion and celery in a dash of olive oil until slightly soft.
• Add grated garlic and cook until fragrant, about 1-2 minutes.
• Add diced tomatoes, carrots, and peas. Bring to a simmer and cook until vegetables are soft, stirring occasionally to prevent sticking.
• Puree the sauce using a stick mixer or blender.
• Return sauce to the pot over low heat and add cannellini beans. Slowly warm the beans in the sauce, being careful not to rush heating as the sauce may burn and stick.
• Serve warm on its own, with crusty bread, or even in a jaffle!

Ingredients

• 1/4 a whole pear
• 1/2 tsp of fresh ginger
• 1 whole diced potato (white or sweet)
• 1 cup water

Instructions

• Allow to simmer until tender, then blitz all together.

Ingredients

 Try these simple puree combinations:

• Banana, Strawberry, and Orange
• Avocado, Banana, and Blueberry
• Potato, Spinach, Carrot, and Celery

Instructions

• Just peel, cut and blend until smooth!
• You can even freeze combinations in portions for later.