Seasonal Recipes

Feeding babies - first solids


Makes about 2 cups

(Turmeric stains both skin and clothes so use at your own discretion)

1/2 cup water
4 large carrots
1 clove garlic
1/2 cup cooked lentils
1/2 tsp. everyday seasoning
2 Tbsp. fresh oregano, cilantro or parsley
pinch of salt and pepper
1 Tbsp. coconut oil

Boil the carrots and garlic clove in the water until soft, about 8 minutes. Add the lentils, seasoning, herbs and salt and pepper. Use the immersion blender to puree chunky or smooth as you need. Stir in the coconut oil while it is still warm. 


Makes 2 cups

If your baby is just starting solids blend it with an immersion blender after you add the coconut milk. I also add flax meal but know that can sometimes be an allergen so add when appropriate. I also eat this in the morning on occasion so doubling it has never gone to waste.

2 cups water
3/4 cup old fashioned oats
3/4 cup coconut milk
1 cup fresh or frozen berries, slightly mashed
pinch of salt and cinnamon


Bring the water to a boil and add the oats. Cook until softened and most water is absorbed, about 15 minutes. Stir in the coconut milk and berries and cook another 5 minutes until slightly thickened. Stir in the salt and cinnamon.


Makes 2 cups

You want to steam everything until just soft enough to blend but not to the point it gets brown and mushy. Just keep an eye. A squeeze of lemon helps it stay fresh. Double this recipe if you want a bag full for the freezer. I put a spoonful or two with some mashed avocado and its eaten no problem, or just mix it into any other food they're eating. More greens the better!


  • 1 cup water
  • 1/3 lb. green beans
  • 1 cup broccoli florets
  • 1/2 a pear, roughly chopped
  • 2 cups packed spinach
  • 2 cups roughly chopped kale


Bring the water to a gentle boil. Add the green beans and broccoli and boil for 2 minutes. Add the pear, spinach, kale, cover and steam another 2 minutes until wilted. Add a squeeze of lemon and blender everything until chunky/smooth. 


Makes 2 cups

I roast whole acorn, butternut or kabocha squash and mash half for him and I eat the other half for lunch. To roast, preheat to 200', halve the squash, scoop out the seeds, rub the flesh with oil and a pinch of salt and pepper and roast for about 25-35 minutes depending on the squash. Whatever it takes until very soft. 

Goat dairy is much easier for them to digest than cows milk. They sell it at Whole Foods and health food stores.

1 half a roasted acorn squash
1 cup cooked quinoa
3/4 cup goat yogurt
1/4 tsp. cinnamon
grate of fresh nutmeg
pinch of salt and pepper

Scoop out the squash flesh and mash it with a fork. Stir in the quinoa, yogurt, cinnamon, nutmeg, salt and pepper. Stir to blend. Thin it with a little water if the mash is looking super thick. 

Source : Sprouted Kitchen