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—SHORT VIDEO DESCRIPTION—
Learn how to make one of my favorite homemade recipes. Apple carrot purée is super healthy and one of my baby’s favorites. I’ll show you exactly how to make this delicious treat in this short video!
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Apple carrot purée is loaded with vitamins C, A, and E. It will help promote healthy eyes, skin, and regulate bowl movements in your baby. There is a good amount of fiber in this recipe. There are no added preservatives like with store bought baby foods, everything can be made from organic fruits and vegetables. That’s what I love about homemade baby recipes, you know exactly what is in them and everything is made fresh.
—APPLE CARROT PURÉE:
This recipe will make around 45.5 oz total.
To make this yummy recipe all you will need is a bag of carrots and apples. I used organic Gala apples. You will want to peel everything with a potato slicer, rinse thoroughly, and chop into smaller pieces. I used an apple slicer to speed up the process. Throw everything into a large pot and completely immerse in water. Put on medium to high heat and once it starts to boil let it cook for 20-30 minutes until tender. When you can easily run a fork in one of the carrot slices you are ready to purée. Carefully transfer everything to your food processor and purée until smooth. For a smoother texture add some water from the pot. Continue adding the fruits and veggies and blending. You can add additional seasonings if desired. I added a little bit of cinnamon and sea salt for a flavor boost. Once everything is puréed you can begin filling up your baby containers or pouches. If you are freezing most of it, leave a little bit of room for expansion.
—ZUCCHINI CARROT PURÉE:
you will treat this recipe almost exactly like you would the apple carrot one except you will not need to peel the zucchini. Simply wash them with soap and water and chop into smaller pieces. You will need 4-5 regular sized zucchini’s or 5-6 small zucchini’s. You can get crazy with it and add a mixture of zucchini and squash to the recipe.
—BUTTERNUT SQUASH RECIPE:
This is a one man show as far as ingredients. Butternut squash offers a ton of health benefits like guarding against heart disease, breast cancer, offering a healthy dose of fiber, and much more. To get started you will want use a sharp knife and cut the squash in half. I say sharp knife cause these suckers are hard tough to cut through! Preheat the oven to 350 degrees. Remove the seeds with a spoon and peel the skin with a potato peeler. You can cut the rest of the squash into slices so it will bake faster or leave in two large chunks. You can add a touch of olive oil to the baking pan to keep from sticking. Sprinkle a little sea salt and cinnamon for a flavor boost if you desire. Bake for an hour. Once you can easily run a fork into it you will know it’s done. You can scoop the squash into baby jars or puree it to go into reusable pouches. If you purée it you can add a little fruit juice or water to give it a smoother texture. Let everything cool before freezing or placing into the fridge.
Fun Fact: did you know butternut squash is actually a fruit? This is because it contains seeds.
Homemade baby food recipes