Spinach and Papaya Puree

What do you do when your baby is low on iron while being exclusively breastfed (formula-fed babies have an iron-fortified advantage, breastmilk lacks the iron), hates orange juice (vit c helps absorb iron) and over that the iron drops make him constipated? Well I came up with this magic potion!

This Spinach-Papaya Puree is a definite relief from constipation and a great source of iron especially for vegetarian babies. Papaya is fiber rich and was recommended by both my mom and the pediatrician for relief against constipation, when asked to stop using the iron drops. I was very worried to stop the iron drops knowing he has a low count through blood work. So I made up my mind and ensure he gets greens in his everyday diet. I add at least a handful of spinach to his Kichdi everyday for lunch.

But somedays that just wont do. When more is needed, the puree form has to come in. Although Athyn is not a big fan on purees, this one is a hit with him, am guessing cos of the sweetness Papaya brings in.

Method to make Spinach and Papaya Puree

1. Take a handful of Spinach leaves and double and triple wash them.
2. Wash, peel and cut Papaya, use about 4 to 5 big pieces.
3. Chop the Spinach roughly and place it along with the Papaya for cooking.
4. Add minimal water and pressure cook for 15 to 20 minutes or 3 to 4 whistles.
5. Remove from flame and throw in some cheese (optional) while it is still hot
6. Once the cheese melts and cools down, blend the mixture along with sweet lime or orange juice (made with 1 part juice and 10 parts water) as this helps absorb the iron from the spinach, or just (previously boiled and cooled) water, until it is pureed well.

Serve this directly for 7 months+ babies. For older babies and toddlers, you can serve it along with roti, idli, dosa or spread on bread. You can also add it to nestum / cerelac or cooked oats.

If you do not want to add cheese, add other ingredients like dates and apricots while pressure cooking to enrich the flavor as well as the nutrients.

Be aware, too much spinach causes diarrhea in some babies. Moderate the quantities according to your baby's digestion patterns.

Beetroot Jam / Chutney

This is one of my favorite 'inventions'. Technically you can give beetroot gradually after 6 months, say by 7 months or so. Although it is sweet, it has a raw-ish taste to it that makes it impossible to give it alone most times, unless you cook it really well and make sticks, which I do sometimes when all Athyn wants to do is bite and eat.

Yea so sometimes he is very cranky, I guess every mommy knows those tantrum days, teething or not! Those days, the one thing that really works for me is making him believe he is eating what am eating. Keep away his bowls and spoons and feed from my plate. Try it, it works most times, else head for a cold teether anyway! Or all of us sit with him and eat, he is very proud to share the family dinner. This beetroot chutney comes in handy when feeding idli and dosa. Psst... once i dipped a whole idli in this chutney all over and gave it to him as 'red' biscuit and he loved it :D

Method to make Beetroot Chutney

1. Wash and peel a beetroot, cut into 5 to 6 cubes.
2. Wash and peet a carrot, Cut into 5 to 6 pieces.
3. Steam for about 20 to 25 minutes / Pressure cook up to 4 whistles
4. Blend along with very little water.
5. Serve with idli, dosa or roti

Method to make Beetroot Jam 

1. For the jam, steam an apple instead of carrot, along with the beetroot.
2. Cut the beetroot into smaller pieces than the apple (apple cooks faster) 
3. Reduce the steaming time to max 15 to 20 mins lest the apple becomes tangy
4. Blend to get a cutesy pink puree as sweet as any other sugar-loaded jam.

So the Beetroot jam can be had as a meal in itself. It is very filling if you use a whole apple and whole beetroot. Apple is one the best first foods. If using for breakfast, you can even add beetroot and potato together, it has a very unique taste and is full of energy.

But if you are serving with dosa or bread, do wait until 9 months or whenever your baby is ready.

Sweet Potato Puree

Here I begin one more blog on food. Something that I hope will help a lot of mommies like me wanting to feed their baby the best, while it is both yummy and healthy, and most of all appropriate. Small snippets from my experiments with nutrients and tastes based on my baby's love - hate relationship with food and of course the extensive gyan I picked up from where else but the internet!!

So to give it a sweet start, this is a simple recipe made with sweet potato (chakravali kizhangu), considered one of the best first foods when starting solids to six month olds! Although my son had carrot as his first food, this one was one of the first few that was welcomed with much enthusiasm. Babies love sweet potato. It is one of the most natural sources of sweetness for those lil tongues used to the sweetness of breastmilk alone for six whole months. Plus it serves awesome for that extra energy when only one solid food a day is given or as a breakfast to kick start the day with a good carbohydrate meal. It is easily digestible and contains vitamin b6 and c, beta-carotene, iron and potassium.

Method to make Sweet Potato Puree 

1. Wash and cut one sweet potato into half
2. Place in a steamer (or a small bowl that is partially covered)
3. Pressure cook up to 3 or 4 whistles (or steam for 20 minutes)
4. Peel the skin and blend with little water.
5. Alternatively, you can use raisin water too. (soak a handful of raisin overnight or at least for 3 hours, boil it and strain it, you can use the water to make any fruit or vegetable puree, this helps relieve constipation)

If your baby is over seven months, you can give multiple fruits and vegetables. Try steaming an apple along with the sweet potato and make a puree. It adds a little zest to the puree while the sweet potato takes away the tangy flavor that babies hate in an overcooked apple puree. Makes a winner combo!