I got asked if I wanted to review a new book about baby food, The Best Baby Food. While we don’t have babies in the house any longer I thought it would be good to look at for my friends and readers who have little ones. I was pleasantly surprised by this cookbook. It’s full of great recipes for babies, and infants, but has so many recipes that are great for entire families!
What I like about this book in particular is that the chef worked with a registered holistic nutritionist. The beginning of the book focuses on the best foods for baby and has sections on organics, pesticides, growth hormones, and genetically modified organisms (GMOs). There’s a list of the top 20 offenders (foods containing the most pesticide residue) and the clean 15 (those that contain the least.
Next the book goes into a section called “starting solids: 6-9 months.” This is where the recipes start rolling in. Food like blueberry puree, apple medley, roasted sweet potato puree, and celery root and chicken puree. Each recipe has a note at the top explaining the food, a tip from Chef Jordan, and a tip from Jill the nutritionist. They also give nutrient counts on each recipe.
Other chapters include:
Establishing Preferences (6-9 months)
Food for Toddlers (12 months+)
Snacks and Desserts
Most of the recipes call for organic or natural ingredients so you’ll feel good about making these recipes for your kids. And I mean kids, not just the baby in your life. This book contains recipes that will be in your family for a long time. I think I’m going to make this Roasted Summer Fruit recipe, and the Savory Rice Pudding with Basil. Baby food isn’t what it used to be and this book makes it easy to make great, quality food at home.
Roasted Summer Fruit
- 2 organic peaches pitted
- 1-1 ∕2 cups raspberries
- 1-1 ∕2 cups organic or wild blueberries
- 1-1 ∕2 cups whole organic strawberries stems removed
- 2 organic plums pitted
- 22 tbsp evaporated cane juice sugar or coconut sugar
- Preheat oven to 300°F
- In prepared baking dish, combine peaches, raspberries, blueberries, strawberries, plums and sugar, stirring until fruit is evenly coated with sugar.
- Roast in preheated oven until fruit is soft and nicely caramelized (see Tips, left), about 1 hour.
- Mash or cut to desired consistency.
- Let cool until warm to the touch before serving or transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.
Photo credit: Reprinted with Publisher Permission.
Disclosure: I received a review copy of this book. Affiliate links are used in this post so if you make a purchase, we will receive a small percentage of the sale at no additional cost to you. Opinions are my own.
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