Raspberry Puree, I think I loooooove her.

*originally written 2/27/2011*

While doing our usual browse through the supermarket produce section, my baby son and I decided to grab a pint of raspberries.  Well, I decided to pick them out, he decided to grab on to the pint and try to put it in his mouth!  Either way we got some raspberries because I am still slowly, but surely, introducing him to fruits.  Now raspberries are tricky because they have an abundance of seeds and they’re not super-sweet, especially if you have the displeasure of not growing them on your own!  Of course I don’t have a raspberry plant, but I trusted that this generously-priced pint of berries would be good.  They were, but they were still a bit tart.  This is a common occurrence with a lot of berries so they tend to play second fiddle to sweeter fruits in baby food recipes to offset their tart flavor.  Most babies don’t do well with acidic or bitter tastes; it’s because we are programmed to enjoy sweet things like breast milk as infants.  I’m pretty sure you’ll never find a totally raspberry or strawberry baby food, so I combined it with the sweetest fruit I could think of: BANANAS.  Once I added that my son loved his “banana-berry” baby food :D  You can take a look at my entry about bananas here: http://babyfooddiaries.blogspot.com/2011/01/bananarama.html

Nutritional Perks

I actually found a neat website that gave me nutrition facts on a lot of different serving sizes for raspberries, so the nutrition facts given here are for just ¼ cup of raspberries.  That was really helpful because that’s really all I use in my banana-berry recipe!  In a ¼ cup of raspberries there are only 16 calories, 0 grams of fat, but the big perk is 13% of an adult’s daily intake for vitamin C, so raspberries, according to the USDA’s laws of food-labeling, would be considered an “excellent” source of vitamin C.  You can read more about the importance of vitamin C in one of my previous blogs, http://babyfooddiaries.blogspot.com/2011/02/au-pear.html

PREP

Frozen vs. Fresh/Organic vs. Non-Organic

I’m not going to pretend that raspberries are inexpensive because they’re not.  Raspberries are difficult to harvest, difficult to get at their peak ripeness, and even more difficult to ship them unscathed, so the price reflects all the hard work.  Period.  If raspberries are just too expensive to stomach, I am not above using frozen.  In fact, the frozen kind actually process better because they will be partially-mushy once thawed in the refrigerator because of all the ice crystals that pierced the fruit!  Obviously fresh will always be better because you never know exactly how long those raspberries have been frozen, but I live on a budget and I won’t tell you to never buy frozen.  In the produce section “organic” means that the fruit or vegetable has not been genetically modified, no chemicals have been used in the fertilizer, and no pesticides were used on the fruit.  There is a list of the top fruits and vegetables that contain the most pesticides and raspberries are on that list.  If you’re concerned about your child imbibing pesticides or preservatives, buy organic.  You can attempt to wash the raspberries by soaking them in cold water with a little vinegar added, but if you’re still worried, buying USDA certified organic is the way to go.  “Locally-grown” does not mean “organic.”  That sounds like a big “DUH” but I always assume local farmers don’t use additives.

Seeds

Call raspberries the “Gladys Knight” of the fruit world because they’re full of PIPS!  Yeah, that was a pretty bad joke, but raspberries have little, hard seeds called “pips” (not kidding) that are totally-indigestible –as most seeds are—and aren’t very fun to try and pick out.  When I make raspberry puree I use a sieve to remove all of the seeds.  Instead of paying in upwards of $50 for a French “chinois” (a cone shaped strainer) I just buy a cup-sized “tea strainer” for the job.  It fits right over the mouth of most cups, it’s as easily stored as a whisk, and it’s really inexpensive!  They are usually found in the section of the store with all the wooden cooking spoons and whatnot.  I get a lot of use out of that little guy so I don’t feel quite as bad for going through the “gadget” section of Walmart and picking up nearly everything in sight :D  So when you’re done processing the raspberries you just push the puree through the strainer with the back of a spoon & voila!  Perfectly processed produce!  Raspberry puree is pretty runny, but that’s another reason it combines well with other fruits.

Elias didn't take well to raspberries at first so I assumed he didn't like it, but I learned that it can take as many as 8-12 times before a baby accepts a "new" food.  He likes them now!

Banana-berry puree.  Hooray!

1 half ripe banana

2 T raspberry puree (1/4 cup raspberries pureed in processor and pushed through a sieve to remove seeds)

Place ingredients in food processor and pulse to desired consistency.  For an older child, like my son who is 7-1/2 months now, you can just mash the bananas and raspberry puree in a bowl and proceed to feed it as is.  This is intended to be 1 serving of banana-berry puree.

P.s. HAPPY LATE EASTER!

Elias & the Average-Sized Peach

So today when browsing the produce section for new “specimens” I saw some gorgeous peaches and knew right away this was the fruit for us.  Elias has never tried peaches before & I didn’t want him to be like his father & hate peaches.  I honestly have no idea why, but Drew hates all “stone fruits,” not just peaches.  “Stone fruits” of course being any fruit with a super-hard central pit like plums, peaches, nectarines, etc.  Elias just turned 6 months old today so I thought it would be good to start slowly introducing him to fruits.  You have to be careful with peaches because when they’re not ripe they can be rather tart & of course you do not need to add sugar, salt, or seasonings to baby’s food.   It’s not the end of the world if they’re a little bit tart, but it won’t be as easy to get your baby to eat it.  Peaches can be given as early as 4 months, but if you’ve read any of my previous blogs, I don’t think any fruit should be “first foods” because it is better to get babies used to non-sweet foods like vegetables so they don’t refuse them later on.  This was recommended by our pediatrician, Dr. Rennan Quijano who is like the “baby whisperer.”  We absolutely love him!

Fuzzy Fruit Facts:

Varieties of peaches include cling peaches and freeform peaches.  The difference between the two is that cling peaches will “cling” to the inner stone, whereas freeform peaches readily separate from the peach flesh when twisted like an avocado.  The most common grocery variety is the cling peach.  Cling peaches can be found in both white and yellow varieties.  White peaches are considered sweeter and less acidic than yellow peaches, but both make great baby food.  All parts of the peach are edible except for its inner pit which contains hydrocyanic acid, a solution of hydrogen cyanide, which is extremely poisonous.   The signs of peach pit poisoning are overstimulation, gasping, etc.  BIG, FAT HOWEVER: you won’t be poisoning your child unless you let her eat a peach pit, and if you know anyone who can eat a peach pit, I’d like to see that.  Wait, no I wouldn’t, that would be bad.  Don’t listen to morons uninformed people who say peaches are unsafe to eat.  The benefits far outweigh the risks.  I tend to scrape out the flesh surrounding the pit anyway because it’s slightly bitter, so that will eliminate any possibility of harming your kid.

Did you know the only difference between peaches and nectarines is that nectarines tend to be slightly smaller when ripe and more fragrant?  The obvious difference is that nectarines don’t sport the same fuzzy skin as peaches & they have a little more red on their skin, but that’s it!  So consider this a blog on nectarines as well.  Peaches are great source of vitamin C, vitamin A, and have a considerable amount of fiber.  One medium peach packs over 10% of the recommended daily intake of vitamin C for adults!  Peaches are also a great “poop food” and are right up there with prunes when it comes to easing constipation.  That’s a good thing because not a lot of babies like the strong flavor of prunes.

Buying:

When possible, do try to find organic peaches.  Peaches are #2 on the Environmental Working Group’s “Dirty Dozen” list of fruits and vegetables that tend to contain the most pesticides.  With peaches being so sweet and tender, they are a magnet for fruit flies and other pests.  However, the pesticides only accumulate on the skin of the fruit and I definitely do not recommend peach skin at this age, even if processed very fine.  Even if you’re going to skin the fruit, you should always wash your produce.  I read in Cook’s Illustrated Magazine a recommendation on washing fruits by washing them in cool water with a small amount of any kind of vinegar.  This will remove waxes, loose dirt, and the acidity will kill many germs.  You can read more about the EWG “Dirty Dozen” list at http://kitchenstewardship.com/ewg-dirty-dozen

Pretty much everyone has heard the old “put a peach in a paper bag and it will ripen” tale, but the truth to the matter is that no fruit or vegetable becomes “ripe” as it sits.  Ripening is a process which takes place on the plant, not on your counter or in a bag.  Peaches become softer and taste sweeter when left to age, but their sugar content does not change as it would if it were left on the tree to ripen.  To find a ripe peach in your store, find one that feels heavy for its size, firm but yields when squeezed, no squishy spots, and easily enough it will smell like a peach! It’s not very hard to find a good peach in the stores these days and if you’re lucky enough to live near an orchard you can pick your own.  Blammo!  Fresh peaches :D  Keep your eyes open for new blogs where I’ll feature more on the ripening process in various fruits and vegetables!

Preparation:

2 fresh peaches, makes about 

Fresh peach puree.

1. To easily remove the peach skin, cut an “x” on both ends of the fruit then place in your steamer basket (or a pot with about an inch of water) cover with a lid and let steam until tender.  The more ripe the peach, the less time it will take. 

2. Plunge into cold water to halt cooking (overcooking can result in loss of vitamins and minerals) and the skin should come off easily.

3. Cut peach in half around the pit then scoop out the pit and as much of the surrounding, reddish flesh as possible.  Place in food processor and process to a smooth consistency.  You should not need to add extra water as peaches are naturally very juicy.  Let baby enjoy!

-Elias's Mommy

Elias trying peaches for the first time!  His faces are priceless!

Sources: http://www.gapeaches.org/healthy-living/healthy-living peach nutrition facts; http://en.wikipedia.org/wiki/Peach peaches, nectarines; http://www.ewg.org Environmental Working Group official website; http://www.babycenter.com/0_age-by-age-guide-to-feeding-your-baby_1400680.bc Age by age baby food feeding guidethis website

Asparagus: Spear Bliss *8+months*

Bunches at my store are usually much larger,
this is obviously just a decorative interpretation!

Asparagus is one of my absolute favorite vegetables, so naturally I wanted to experiment with an baby food recipe.  Not only is it delicious, it’s very versatile.  It can be as homey as an asparagus casserole, or as formal as prosciutto-wrapped asparagus antipasti.  I’m pretty sure my son won’t be eating those foods any time soon, but I do want him to appreciate the taste.  The more variety in a baby’s diet, the easier it will be to introduce new foods in the long run.  Though vegetables are great “first foods,” asparagus is not recommended under the age of 8 months.  If you've had asparagus before and gotten gas, you’ll understand why.  If your baby hasn't had a lot of digestive troubles in the past then asparagus will be easier for him/her to tolerate.  One thing alarming to some parents is that the color of baby’s urine and the smell –ew—can change after eating asparagus.  Some adults experience the same side effects from asparagus when eaten in abundance, but there’s nothing harmful about either the color or smell.

Ew, why?

Let’s get down to why asparagus causes those oh-so-lovely urinary results.  First of all, asparagus is part of the lily family which includes pungent when prepared plants like onions, scallions, and garlic.  Asparagus is different in that its volatile compounds aren’t triggered when cut like its smelly, lily brethren.  Their compounds are activated upon digestion.  Oddly enough genetics has something to do with the phenomenon of “asparagus pee.”  Some people have it; others have no idea what you’re talking about!  Only people with a certain gene –not yet isolated—produce a digestive enzyme capable of breaking down asparagus to all its stinky components.  One of those components is “methyl mercaptan” which is the same substance that gives skunk’s spray its protective, rotten-egg smell.  It is suggested that the methyl mercaptan goes through the kidneys and is later excreted as urinary waste.  So basically if you have this special gene you’ll have skunk pee when you eat a bunch of asparagus.  I find this stuff fascinating so pardon the “grossolgy-esque” pee explanation :)  It’s at least good to know you’ve not done anything to hurt your baby by giving her asparagus; it’s just a natural body reaction in some humans!

Expense & nutrition

If we all knew just how long it takes to successfully grow asparagus spears I don’t think we’d ever question the price of a bunch of asparagus ever again.  I used to groan when I’d get a $4 bunch of wonderfully-tender asparagus, but then I tried to grow my own asparagus plant and I couldn’t hack it. Within the first 6 months I dug it up.  Case closed.  It was later I found that an asparagus plant won’t yield any harvestable crops until at least three years into its growth (“Farm Town” lied to me. It doesn’t really take 12 hours!)  Odds are you’ll find them cheaper than I did because that was an example of the most I’ve ever paid.  The nutritional value is worth it, and whatever you don’t make into baby food you can enjoy yourself :D  Asparagus is an excellent source of B-vitamins, potassium, folic acid and vitamin C.  Even with their sometimes-woody texture, their protein content tops only about 2 grams per 5 stalks.

Preparation

Instead of sitting and snapping an entire bunch of asparagus, I just “Rachel Ray” cut them.  I first take one stalk and bend it to see where it snaps.  Asparagus will snap naturally where it is the tenderest.  Then I line it up with the rest of the stalks and cut them where that piece snapped.  Do not serve anyone uncut asparagus.  The ends are woodier than the rest of the stalk and they become even rougher when shipping dries them out.

Asparagus Puree

1 bunch green or white asparagus (yields about 1-½ cups puree)

Don't overcook & risk losing this beautiful color!

1.   Put about an inch of water in a high-sided skillet and bring to a simmer.  Place bunch of asparagus in water and cook until tender, about 8 minutes.  They will be less crisp than if you were planning on serving them whole.

2.  Place in food processor and blend until a paste is formed, use cooking water to loosen the puree to your desired consistency.  It is important to process well.  The fatter the spears mean the older the crop; the older the crop means a less tender spear.  Try to choose skinnier spears when possible.

Cooked asparagus is also great finger food for older children!  Just cut into bite-sized pieces, but remember to only feed finger foods when your child has mastered eating non-pureed food.  Enjoy!

-Elias’s mommy

P.s. If you have any left over or if baby doesn't like it, try making cream

of asparagus soup. Yummy!

Sources: How To Cook book by Raymond Sokolov ©1983; “methyl mercaptan” http://en.wikipedia.org/wiki/Methanethiol; “Asparagus Gene” http://www.ncbi.nlm.nih.gov/pubmed/7920702; Baby Food stages http://www.babyfoodchart.com/baby-food-charts/

Mango: Don't Avoid the Carotenoid! *stage 2*

Ripe, medium-sized mango.

Mangoes are some of the easiest-to-find tropical fruits in the supermarket these days.  I always seem to get them confused with papayas, but maybe that’s just me.  I still have leftover “mush brain” syndrome from pregnancy so I get confused about a lot of things!  Mangoes are also a very “hit-or-miss” kind of fruit because when you get one that is ripe, it’s absolutely glorious in its sweetness, juiciness, & wonderful, peach-like texture.  If you happen to stumble across a not-so-ripe mango, boy are you in for it!  It’s the reason a lot of people are turned off by mangoes.  One bad experience with the chemically-aftertaste of an unripe mango & they never try them again.  I was one of those people!  An unripe mango is not unlike turpentine.  It has a very astringent, unpleasant taste that tends to linger on the palette.  It’s kind of amazing the difference ripeness makes in this situation!  So if you are on the hunt for a good mango, reach for one that is: heavy for its size, has a good amount of “give” when pressure is applied, and is free of blemishes or squishy spots.

While mangoes can be a “first food,” they aren’t recommended to be the first food.  Mangoes are more recommended for ages 8-10 months, but can be tolerated as early as 6 months of age.  It’s really all up to your baby!  If your baby enjoys mango puree at 6 months with no reactions, it’s perfectly fine.  By the time baby is past 8 months, you really don’t need to give a puree.  Ripe mangoes can be mashed as easily as canned cling peaches.

Don’t avoid the Carotenoids!

Mango boasts more Carotenoids than almost any other fruit.  Carotenoids, the colorful plant pigments some of which the body can turn into vitamin A, are powerful antioxidants that can help prevent some forms of cancer and heart disease, and act to enhance your immune response to infections.  You may have already heard of some Carotenoids like: Lycopene, Alpha-Carotene, Beta-Carotene, and Lutein.  Carotenoids can be found in orange-ish foods including carrots, mangoes, sweet potato, but also can be found in dark, green and leafy vegetables.  Generally speaking, more intensely-colored fruits or vegetables have the highest concentration of Carotenoids.  Scientists have even touted Carotenoids for the ability to shorten the time of the common cold. 

Allergies

As with many tropical fruits, mangoes do pose a risk for a reaction.  These reactions are considered mild though & usually only affect the skin with a slight rash.  The reactions come mostly from the skin of the fruit rather than the “meat.”  If your child does have sensitivity, mangoes also can produce a small rash around the bottom after the mango passes through baby’s stool.  Luckily this isn’t severe either.  The only unsafe part of the mango to eat is the skin & the large, central pit –which I don’t think you would be feeding your child anyway!  It’s about as harmful as feeding your child an avocado pit.  I’m basically just going to say DON’T DO IT, but you all know that already.  I’d just be remiss if I didn’t mention anything about the skin or pit.

Preparation

Use a serrated knife to cut into the fruit because a very ripe mango can collapse unless you have a massively sharp knife.  Find the pit & cut alongside it.  The pits are very large & you won’t really see it; it will look like you’ve left a lot of meat on it.  Since explaining how to easily cut a mango is difficult, feel free to refer to the video at the end of the article.  It's actually pretty neat!

Mango Puree

1 large, ripe mango

Mango fruit flipped after criss-cross cutting.

Prepare mango in the style you wish, place in processor & process until smooth.  You won’t need any additional liquid because ripe mangoes are very juicy.  1 large mango will yield about ¾ to 1 cup of puree.  Serve immediately or store in an airtight container in the refrigerator for up to 48 hours.

Enjoy!

-Elias’s mommy

How to cut a mango: 

Sources: “Carotenoids” http://en.wikipedia.org/wiki/Carotenoid; “Carotenoids in Food” http://www.carotenoidsociety.org/sites/default/files/Food-Carotenoids.pdf; What to Expect: The First Year book by Heidi Murkoff (baby food stages)

Squash Panache *stage 1*

Acorn Squash used in following recipe.

Squash is another favorite “first food” for many parents. What cracks me up is that the pre-made baby foods just simply say “squash,” and no other explanation!  What kind of squash??  I can rule out a few like spaghetti squash, yellow squash, or zucchini.  Are they butternut, acorn, or what??  I have no idea!  Well there are a lot of varieties but the most common for baby foods are squash of the winter variety, not summer.  What’s the difference?  Thankfully the differences are pretty substantial, so there’s not a lot of confusion as to what to buy!  Winter squashes have a hard outer “shell.”  The most popular winter squash is of course the pumpkin, but other varieties include acorn squash, butternut, & hubbard squash.  Summer squashes include the most easily-recognizable squash: the yellow squash.  That’s the easiest squash to find in stores & what most of us remember from childhood in gramma’s garden.  Summer squash also includes zucchini.  Winter squashes are better as “first foods” because their texture when cooked is less stringy than the summer squashes.  BIG HOWEVER: Spaghetti squash, as its name suggests, is very stringy when cooked.  It’s still pretty fibrous when pureed. 

So which ones would I recommend?  Acorn & butternut.  They’re the easiest to turn into mush & easiest on the tummy.  They have enough natural sweetness to suit a picky baby, but aren’t as sweet as fruit.  They’re also very nutritious!  As with all dense fruits & vegetables, they pack a good fiber punch.  High in potassium, calcium, & beta carotene, which, once metabolized in our bodies, is converted to vitamin A.

Vitamin A

Vitamin A is a fat-soluble vitamin, so it can be found in fish oils, liver, egg yolk, & dairy products.  Beta carotone can be found in many fruits & vegetables including spinach, peaches, most notably carrots, and of course squash!  So if you see “high in beta carotene,” you’ll know it’s high in vitamin A.  Seems a little complicated, so try not to over think it like I have!  Vitamin A is absolutely necessary for normal growth, bone development, reproduction, and vision.  It is also used to maintain healthy skin & mucous membranes.  You may have heard of “retinoids” in popular cosmetics to prevent wrinkles, acne, & promote cell turnover, & that’s because vitamin A & closely-related molecules are “retinoids.”  The more you know!  

Deficiency

Vitamin A deficiency can cause lower resistance to infections, diarrhea, poor night vision or even blindness, weak bones & teeth, poor development in children, and eye inflammation.  It is rare in developed countries like the United States.

Overdose

There is a chance of toxicity in vitamin A, but that’s in ridiculously high amounts (like in the popular acne medication isotrenoin, aka “Accutane.”  More information on vitamin overdose coming soon!) Vitamin A is stored in the liver, so it is not necessary to have it every single day to maintain a healthy body.  If you eat a varied, healthy diet you will surely have the correct amount :) 

So the squash I’ve used is acorn squash because it is very easy to find & with its compact size you aren’t obligated to make an enormous batch of squash that your child may not want!  I’ve never had a problem with Elias & squash, but I will never guarantee your baby will like the same things because all babies are different :)  Nevertheless, it’s a very mild-flavored vegetable & that appeals to most infants. There are several different ways to cook them, but this recipe will call for roasting.

One acorn squash, pureed with water added, yields about 2 cups baby food

1 acorn squash, free of blemishes, heavy for its size

Sheet pan with raised sides

1.  Cut acorn squash in half, removing all seeds with a spoon.

2.  Place halves face down on pan with about an inch of water in the pan.

3.  Bake at 375F for about an hour or until flesh is easily-pierced with a knife.

4.  Cool until you are able to handle the squash, and then scoop out “meat” with a spoon into food processor or food mill.  If there is any water left in the pan, don’t throw it out!  Use that water to thin the puree to desired consistency.  Any water used to cook vegetables will retain some of the nutrients of the vegetable it cooked.

End result after cooking & pureeing with water.

The most time-consuming part of making this squash is waiting for it to cook in the oven, but that’s an hour to set it & forget it!  If you’re 10 minutes late getting it out you won’t be punished with a burnt mass of squash stinking up your kitchen.  It’s not a temperamental vegetable!  Note: If you feed your baby too much squash or anything orange, your baby might turn orange.  No need to be alarmed!  If it does bother you, just try not to feed your baby orange foods repeatedly :)

-Elias’s mommy

A very satisfied little man!  Ate it all up!

Sources: http://www.cancer.org/treatments/alternativemedicines/vitaminsandminerals/vitamin-a-and-beta-carotene.html; http://en.wikipedia.org/squash_(plant); How To Cook book by Raymond Sokolov ©1983

Chamomile "Tea-thing"

Approx. $2 tea available in
most supermarkets.

Chamomile tea… Ah…  The name just evokes feelings of warmth, comfort, & relaxation.  At least for me, that is.  When I was pregnant I drank this stuff all the time.  It would help me relax after a long day of carrying around a giant basketball & a considerable amount of baby weight.  After hours of researching this glorious tea, I saw that infants can have it too!  I was skeptical because I know “herbal” doesn’t necessarily mean “safe,” so I dove deeper into the subject.  It turns out infants as young as 2 weeks old can have very weak chamomile tea.  After 2 months they can have up to 4 ounces of chamomile tea a day!  I didn’t try chamomile until after his first round of shots. Chamomile relaxes & eases pain for a number of ailments from teething to tummy aches, to just feeling a little puny after getting those mean ‘ol shots :(  Teething was the subject of the most raving reviews from mothers, so I thought I’d share this interesting tidbit of information in a little “mini-recipe” blog.

So if you’d like a real, honest-to-goodness review on the stuff, here are my experiences with chamomile tea along with the conditions my son so bravely suffered:

Post-immunization woes:  This ranged from screaming like a kitten stuck in a dryer (don’t ask.) to fever, to the glorious sleeplessness accompanied by the sweet aforementioned kitten sounds.  I didn’t think anything was going to calm the little dude down.  Of course I gave him Tylenol for his fever, but he still felt cruddy.  Though Tylenol is safe, I didn’t feel right about pumping him full of the grape stuff, so I gave him weak-brewed chamomile tea ½ an ounce at a time.  A few hours & 1-½ ounces of tea later, he was sleeping like a baby, but the contended kind :)

Teething junk:  After hour upon hour of gnawing, not wanting to eat but acting super-hungry, & those lovely, hard chomps when trying to nurse, I decided to try the ‘ol chamomile trick again.  Same story, same wonderful results, got some sleep, it was wonderful.

Gas & Colic: Unfortunately when I had to start supplementing, gas followed very soon after.  Not only was I feeling defeated for having to give my baby formula, I felt even worse because this was the first time he had bowel issues that made him really upset.  Along with some tummy massage & tea, he was nice & pleasant for the rest of the evening.  However, gas relief is always a little short-lived & I’m not above using Mylicon drops.

The thing that scared me about using chamomile tea was the fear of my child getting that awful, “drunk sleepy” that sometimes happens with immunizations or allergy medications (which I’ve never encountered with my son, thank the lord, but I’ve seen it in other children)  What if he got too sleepy?  What if he gets so relaxed he stops breathing??  All of those awesome, completely-unreasonable worries a new mother has!  The one thing I can definitely say about the chamomile tea is that children don’t immediately get hit with the “sleepy bug” & start falling over or can’t keep their eyes open.  It’s a mild, gentle kind of calm that gradually lulls a fussy little bear to sleep.  They also won’t sleep for an unnerving, extended period of time.  So let your reservations subside a little bit & provide some non-medicated relief for your unhappy little buddy!

I know I may not have convinced you that it’s 100% safe, but I always have a list of sources that will tell you the same thing.  I’m not a doctor, I’m not a pediatrician, I’m not a nutritionist –though I’m studying that—I’m just a mom who has learned a few tricks.  I’m also a new mom, so I’m not going to act like I know any better than you.  Every child is different & if this works then hallelujah!  If it doesn’t then you’ve tried something without causing harm to your child.  It’s simple, it’s quick, it’s worth a shot when you’ve got a really grumpy baby.

About $8/oz. loose-leaf
tea available online.

Mini-Recipe:

6 oz. very hot water

1 chamomile tea bag (chamomile ONLY)

Let tea steep in a mug for about 5 minutes.  If you wish to make a stronger batch, let steep for 10 minutes & steep covered to ensure the ingredients brew properly.  The 5 minute batch is for a weak tea.  If your child is under 6 months old, try ½ oz. to 1 oz. of tea at a time.  When older, you can try up to 2 oz. at a time.  I don’t have experience with the 2 oz., so if you have reservations just go gradually.  Mix with breast milk or formula.  Elias seemed to like the taste!

Note: Do NOT be tempted to buy chamomile tea blends at the store, especially ones labeled “sleepytime” or “sleepytime extra.”  These sound promising, but they have added ingredients like peppermint, spearmint, & in some cases the herb “valerian” which can be very potent even to adults.  Everyone can react to herbs the same way they could react to a medication.  If your child has an allergy to plants like ragweed and/or daisies, he/she has an increased risk for reaction to chamomile.  A chamomile allergy is considered very rare & the reactions are very mild & oftentimes not even noticed.

As always, hopes this helps!

-Elias’s mommy

Sources: http://www.holistic-medicine-md.com/chamomile-tea.html; http://www.llli.org/; http://mothering.com/chamomile-for-infants-dosage.html; http://www.wrongdiagnosis.com/f/food_allergy_chamomile_tea/intro.htm; Homeopathic Medicine for Children & Infants book by Dana Ullman, M.P.H.©1992

Queen of Quinoas *8+ months*

Whole grain Quinoa, uncooked

With the boom in high-protein carbohydrates & whole grains in recent years, you may have already heard a lot about Quinoa.  I was pleasantly surprised when I read that babies can enjoy this super-healthful grain as well.  The Quinoa we’re used to seeing in supermarkets are small, almost spherical grains usually in the health food section of the store.  If you can’t find it at your local Piggly Wiggly, you can surely find it at specialty stores or larger organic chains such as Whole Foods & Wild Oats.  For babies, quinoa should be ground either with a food processor, coffee grinder, or purchased as “flour” to create the smooth texture of cereal.

Quinoa is a great alternative to rice & oatmeal cereals because it is cooked by similar methods & can be easily adapted to those recipes.  It can be served savory, sweet, or plain, depending on how your child likes it.  Quinoa for babies & toddlers is usually served like a breakfast cereal with fruit, a little raw sugar, & whole milk.  When the child is over a year old it is permissible to add honey for sweetening.  Quinoa lends itself well to sweet flavors because it has a nutty, hearty flavor like really substantial oatmeal.  Quinoa is not recommended for children under 8 months of age because of its high protein content; your child may not be able to digest it very easily.  If in doubt, always talk to your child’s pediatrician!

Nutritional perks:  Due to its minimal processing, Quinoa is exceptionally nutritious.  It is teeming with fiber, protein, calcium, potassium & folic acid [see Eggplants blog] just to name a few key nutrients.  With its super-high protein content, it’s a great meat substitute for raising the vegan baby (raising vegans article coming soon!)  Quinoa is also great for children who don’t tolerate GLUTEN very well.  Quinoa is 100% gluten-free & can substitute for wheat ingredients. The Quinoa "flour" is used as a substitute for wheat flour in baking, though the high amount of protein produces a heavier texture to some baked goods.

What’s all this gluten-free talk??

You may have noticed a lot more “gluten-free” products in your supermarket.  They’ve been available for a long time in organic food stores, but with their growing popularity you can find them as easily as going into your local Walmart.  The gluten-free movement was started with more awareness of the autoimmune disorder Celiac Disease.  One stand-out problem with this disorder is the person’s inability to digest wheat or any kind of wheat products because of the wheat protein “gluten.”  Gluten is what makes bread dough stretchy but firm & keeps cakes from falling apart.  The reaction by the intestines when exposed to gluten ranges from diarrhea to severe inflammation & pain.  Prolonged exposure to indigestible proteins causes the villi in the intestines to atrophy, which greatly affects the absorption of vitamins & minerals since that is the role of villi in the intestinal tract.  The only treatment is a lifelong gluten-free diet.  Celiac Disease is not the same as a wheat allergy, though of course children with a wheat allergy can benefit greatly from the introduction of Quinoa in their diet.

Popular brand of organic,
wheat-alternative grains.

Though Celiac Disease is a big part of the gluten-free market, parents are advised not to give their child any wheat products until they reach 1 year of age to due to the occurrence of allergic reactions to wheat.  Foods that pose a big risk for an allergic reaction are generally not recommended for younger children because what would be considered even a “mild” reaction to us may be a much more severe reaction for them. Quinoa is considered mostly non-allergenic so it is ideal for most children with food sensitivity.  Gluten is also difficult for younger children to digest, which results mostly in gas, fussiness, & tummy aches :( 

Let’s make it, shall we?

I’m going to be honest, once again, this is not the quickest food in the world.  The higher the protein in grains or pasta, the longer they take to cook.  However, since the Quinoa will be ground either by you or pre-ground at purchase the time will be cut down considerably :)  Should you choose to feed your child the whole grain, just follow the directions on the package & make sure your child is ready to have chewy foods.  The Quinoa pearls may be small, but a mouthful of Quinoa could spell disaster to a child who is unable to chew hearty foods properly.

Quinoa Baby Cereal

¼ cup ground Quinoa

2 cups water

Bring water to a boil on the stovetop, slowly whisk in Quinoa powder & continuously whisk while pouring to avoid lumps.  Turn down to lowest setting & cook uncovered for about 10 minutes.  Whisk intermittently.  You can always add more water if you think the mixture is getting too thick.  That’s all she wrote!

Again, you can add fruits, sweeteners, or serve plain.  I’d suggest serving plain first so you don’t have to add sweeteners over & over again to get your little one to eat something.  Some suggest toasting the quinoa before grinding or before cooking because it is supposed to make the grain easier to digest, but that (oftentimes unnecessary) step is up to you.  Enjoy!  And remember, it’s “Keen-wah” if you have trouble finding it in the store :)  Happy eating!

-Elias’s mommy

Sources: What to Expect: The First Year book by Heidi Murkoff, Arlene Eisenberg, & Sandee Hathaway, B.S.N.;  http://www.en.wikipedia.org/celiac-disease; http://www.celiac.org