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Bountiful Baby Purees

Create Nutritious Meals for Your Baby with Wholesome Purees Your Little One Will Adore-Includes Bonus Recipes for Turning Extra Puree Into Delicious Meals Your Toddler, Kids, and Whole Family Will Love

Bountiful Baby Purees
Print
Author:

Anni Daulter

Photographer:

Elena Rego

Format: Paperback, 192 Pages
ISBN: 9781592335169
Publisher: Fair Winds Press
Specs
Illustrations: 50
Size: 7.5 x 9.25
Weight: 0.06 lb.
Published: Sep. 1, 2012
List Price: $19.99 $15.99
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"Anni Daulter's Bountiful Baby Purees is a great resource for new moms—simple to use and full of great food ideas I would feed my own family. A truly inspiring book!"—Debi Mazar, actress, mama, and co-star of Cooking Channel's Extra Virgin

"From ice pops to purees, Bountiful Baby Purees is a must read for any new mom. It lays the foundation for not only feeding our growing families in a warm and nurturing way, but also covers eating by seasons for all ages and stages. Happy feeding!"—Rachel Myers, Green Nest and Healthy Home Advocate, http://www.greenhugs.net

Puree your way to a happy mealtime for all!

Bountiful Baby Purees takes the chaos out of mealtime by providing you with pure and wholesome recipes you can make for baby, and then turn into delicious dishes for your entire family. Prepare a tasty Apple, Squash and Raisin Puree for your seventh-month old, for example, and then use the extra to make hearty Spiced Squash and Apple Mini Muffins for the rest of the clan. Or treat your baby to Spinach, Kale and Carrot Puree, and add a portion of it into an Easy Enchilada Bake for your family. With a companion recipe for every baby puree, your recipes will be working double-duty, but you won’t have to!

Featuring 65 purees + 65 corresponding family recipes, you'll find more than 100 wonderful dishes to delight everyone at the table, including:

—Pure Pumpkin Raspberry Puree + Whole Grain Pumpkin Pancakes

—Blackberry-Blueberry Yogurt + Ham and Berry Panini with Goat Cheese

—Savory Carrot Puree + Roasted Double Carrot Soup

—Pure Butternut Squash Puree + Butternut Squash Mac-n-Cheese

—Asparagus and Olive Textured Puree + Asparagus Mini Tarts

Streamline mealtime and provide the best, most nutritious food for your family with Bountiful Baby Purees. Cooking for your baby and beyond has never been simpler—or more delicious!

Anni Daulter is a professional cook, advocate of sustainable living, and author of Organically Raised: Conscious Cooking for Babies & Toddlers (Rodale, May 2010) and Ice Pop Joy (Sellers). She was also the founder and operator of a fresh organic baby food company, Bohemian Baby, for three years, where she developed all recipes and branding for the company. Her food was sold to all the top celebrity babies including the children of Gwyneth Paltrow, Adam Sandler, Christy Turlington, Stevie Wonder, Bridget Fonda, Debi Mazar, the late Heath Ledger, Angela Bassett and many others. Bohemian Baby food was featured in more 60 articles and was sold in local Whole Foods stores. Anni has since ceased production and has begun to write cookbooks with a healthy focus for families. She has also launched her new site, Conscious Family Living (http://www.annidaulter.com), which she hopes to turn into an online magazine. Anni lives in Los Angeles, CA with her husband Tim and four children.Elena Rego is a writer and photographer committed to creating work that highlights conscious living. Deeply drawn to food and the cultural patterns we all share with one another across the dinner table, she has created a food blog at http://www.foodpractice.com, where she explores recipes, mealtime rituals, sustainable slow food, and rich enticing food photography. She is currently writing a book on the basics of food practice and enjoying her new home on the lush island of Maui with her beloved and their dog.

Elena Rego is a writer and photographer committed to creating work that highlights conscious living. Deeply drawn to food and the cultural patterns we all share with one another across the dinner table, she has created a food blog at http://www.foodpractice.com, where she explores recipes, mealtime rituals, sustainable slow food, and rich enticing food photography. She is currently writing a book on the basics of food practice and enjoying her new home on the lush island of Maui with her beloved and their dog.

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Foreword

Introduction

Chapter One: The Basics

Chapter Two: Spring Purees

Spring Recipes for Family

Chapter Three: Summer Purees

Summer Recipes for Family

Chapter Four: Fall Purees

Fall Recipes for Family

Chapter Five: Winter Purees

Winter Recipes for Family

Resources

About the Author

About the Photographer

Acknowledgments

Index

Strawberry and Plum Puree

9+ months

Yield: 2 cups (500 g), or 5 baby servings

2-in-1 Option: Best Buttermilk Biscuits and Summer Jam

Strawberries and plums are a dream combination for a baby and for a cook. This sweet dynamo lends itself to lots of potential dishes, but babies absolutely love this nature’s candy. Strawberries are considered a citrus that is also a higher allergen, so waiting until your baby is a little older is better as their digestive tracts get more mature and able to handle more foods. Strawberries and plums are both high in vitamin C, and plums are also high in potassium.

Ingredients:

—3 plums, peeled and cubed

—2 cups (350 g) chopped strawberries

Directions:

1. Steam plums and strawberries together for 5 to 7 minutes, until they are soft. Reserve the water from the steamer.

2. Blend the plum-strawberry mixture in a blender until pureed. Add 1 teaspoon of reserved water at a time, if necessary, until desired consistency is achieved.

Best Buttermilk Biscuits and Summer Jam

16+ months

Yield: 6 to 8 biscuits, or servings

Using your purees to make jam is a great way to use up leftovers and give your jam a boost of nutrition. This entire recipe is fun to make with kids, and you might use extras of your sweet summer jam for friendly gifts for your neighbors. Agar is a thickening agent made from seaweed and is a good vegetarian substitute for gelatin. Look for it in health food stores, or online.

Ingredients for Jam:

—1 cup (350 g) raw agave nectar

—1/2 cup (100 g) pure cane sugar

—1 large lemon, zested and juiced

—1 cup fresh chopped strawberries

—2 cups (500 g) Strawberry and Plum Puree

—1 teaspoon (5 ml) agar

Ingredients for Biscuits:

—2 cups (250 g) all-purpose, self-rising flour

—1 1/2 teaspoons (7 g) baking powder

—1/2 teaspoon (7 g) baking soda

—1/2 (3 g) teaspoon sea salt

—1/4 (55 g) cup cold butter, cut into small cubes

—3/4 cups (175 ml) buttermilk, fresh if possible

To Make the Jam:

1. In medium saucepan, combine the agave, sugar, and lemon zest and juice and heat until well combined.

2. Add fresh strawberries and the Strawberry and Plum Puree, and let simmer for about 3 minutes. Add in the agar.

3. Let the jam thicken for another 2 minutes and then store in glass jars with airtight lids.

To Make the Biscuits:

1. Preheat oven to 500 degrees F (250 degrees C, or gas mark 9). You want a fully hot oven for baking really flaky good biscuits!

2. In a medium-size bowl, blend together flour, baking powder, baking soda, and salt.

3. With a dough hook mixer, cut the butter into the dough until the mixture gets crumby. Stir in the buttermilk and shape the dough into a ball.

4. On a floured work surface, knead the dough until it is smoothly blended. Roll out the dough to about 3/4-inch (2 cm)-thick and use a biscuit cutter or glass to cut out biscuits.

5. Brush the tops of the biscuits with melted butter and place them in the center of a baking sheet, sides touching. Bake 8 to 10 minutes or until golden brown.

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