I'm spacing out her new foods by four days, following The Weston A Price Foundation's Instructions. The Pate will be next - it just adds butter.
Grocery List: Cod liver oil, raw milk for whey, cream and kefir, (hopefully pasture fed) eggs, chicken, sardines, sweet potato...
Cod liver oil-- 1/4 teaspoon high vitamin or 1/2 teaspoon regular, given with an eye dropper
. This needs to come soon. It is a 4-6 mos. food.
6-8 months
Check: Organic liver--grated frozen and added to
egg yolk
Pureed meats--lamb, turkey, beef, chicken, liver and fish
Soup broth--(chicken, beef, lamb, fish) added to pureed meats and vegetables, or offered as a drink
Fermented foods--small amounts of yoghurt,
kefir,
sweet potato, taro, if desired
Raw mashed fruits--banana, melon, mangoes, papaya, avocado
Cooked, pureed fruits--organic apricot, peaches, pears, apples, cherries, berries
Cooked vegetables--zucchini, squash, sweet potato, carrots, beets, with butter or coconut oil
Baby Pate (6 months +)
Place
1/4 pound organic chicken livers and 1/4 cup broth or filtered water in
a saucepan, bring to a boil and reduce heat. Simmer for eight minutes.
Pour into a blender (liver and liquid) with 1-2 teaspoons butter and a
pinch of seasalt and blend to desired consistency.
Pureed Meats (6 months +)
Cook meat gently in filtered water
or homemade stock until completely tender, or use meat from stews, etc.,
that you have made for your family. Make sure the cooked meat is cold
and is in no bigger than 1-2 inch chunks when you puree. Grind up the
meat first until it's almost like a clumpy powder. Then add water,
formula or breast milk, or the natural cooking juices as the liquid.
Fermented Sweet Potato (6 months +)
Poke
a few holes in 2 pounds sweet potatoes and bake in an oven at 300
degrees for about 2 hours or until soft. Peel and mash with 1 teaspoon
seasalt and 4 tablespoons whey. Place in a bowl, cover, and leave at
room temperature for 24 hours. Place in an airtight container and store
in the refrigerator. From
Nourishing Traditions by Sally Fallon.
Vegetable Puree (6 months +)
Use
squash, sweet potatoes, parsnips, rutabagas, carrots or beets. Cut
vegetables in half, scoop out seeds from squash and bake in a 400 degree
oven for about an hour, or steam them (in the case of carrots and
beets) for 20 to 25 minutes. Mix in butter when puréeing. You can cook
these vegetables for your own dinner and purée a small portion in a
blender or food mill for your baby. From
Natural Baby Care by Mindy Pennybacker.
Fruit Sauce (6 months +)
Use
fresh or frozen peaches, nectarines, apples, blueberries, cherries,
pears, berries or a combination. Note: Whenever possible, use organic
fruit, and peel the fruit if it is not organic. Cut fruit and put in a
saucepan with 1 cup filtered water for every 1/2 cup of fruit. Bring to a
boil; reduce to a simmer about 15 minutes or until the fruit is cooked.
Purée the mixture in a blender or food mill and strain if necessary.
Don't add sugar or spices but you can stir in a little butter or cream.
From
Natural Baby Care by Mindy Pennybacker.
Dried Apricot Puree (6 months +)
Bring
2 cups filtered water to a boil with 1 pound unsulphured dried apricots
and simmer for 15 minutes. Reserve any leftover liquid to use for the
puree. Puree, adding the reserved liquid as necessary to achieve a
smooth, thin puree. May be blended with some butter.
Baby Custard (6 months +)
Mix 1 cup raw milk or whole coconut milk, 1 cup raw cream, 6
egg
yolks, 1/2 teaspoon vanilla and a pinch of stevia powder. Pour into
buttered ramekin dishes. Place ramekins into a Pyrex dish filled
part-way with water. Preheat oven to 310 degrees and cook for about 1
hour.
