Since Axel was born with a cleft palate and that she will have a surgery in few months, she can only eat purees. I try my best to make her taste everything, to make her experiment with textures, but it’s not that easy.. she cannot have too much texture otherwise it’s all going in her big hole on her palate and everything go bak outside from the nose. Recently, I tried giving her whole very ripe fruits like a banana, a pear, a peach, and hard raw veggies like cabbage, carrot since at soon 7 months old (June 28) she have 5 teeth, hehe. She likes that but I really have to keep my eyes on her.
Today I tried something new for her, well no, two new things.. edamame and kale. Since she’s a big spinach fan I guessed she would like kale too and she did (haha like her mom 😀 ) She’s funny, she love to watch me cook, well, I’m carying her with my mexican woven wrap so she’s seing everything that I’m doing. For now her favorites are kale, spinach, tofu, peas, cherries, banana and avocado. they say what you eat while pregnant will make a difference for your baby’s own tastes.. it’s kind of true in my case, wellllll maybe not with my big girl Dalie.. she’s a really intense picky eater (but I think autism have a thing to do in all that) but big boy Auguste and little miss Axel really love what I love!
Like I always says, Kale is awesome! It’s a source of calcium, iron and plenty of vitamins. Edamame is a source of protein, fiber and iron and peas.. they give that mix a little sweet taste and they are packed with vitamin K (useful for your blood).
When I was pregnant with Dalie, the nutritionist told me that each day babies and kids should eat at least one thing dark green (or green, but the important thing is that the flesh is green too, not like a green apple.. the inside is white) and one thing orange to make sure to have essentials vitamins.
(6 servings of 1/3 cup)
* 4 cups kale
* 2/3 cup edamame
* 1 1/2 cups green peas
* Wash the kale and remove the core.
* Steam cook the peas and kale for 3-4 minutes or until they are tender. (I prefer steam cooking over boiling, the veggies are keeping more of their vitamins that way)
* Cook the edamame in boiling water for 4-5 minutes.
* Put everything in the food processor. Reduce in puree.
* You can add a small amount of fresh water to adjust the texture of the puree.
* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.