Baby Food Purees




A note about purees; they are not difficult.  Any new mom, dad, grandparent, or caregiver, may feel overwhelmed, and that it is just easier to look to the pros in the jars.  On the contrary, making your own purees have the following benefits:


     - Control of preparation and ingredients

     - Less intervention (machines, conveyor belts, freezing or heating during travel to store) from farm to baby’s mouth

     - Retaining of more nutrients, including live enzymes, vitamins and minerals

     - Costs dramatically less, even for organic

     - Texture differences lead naturally into trying new foods and being more open to a variety of foods into toddlerhood and beyond

     - Fresh, consuming the same day, or freezing for later consumption at your control

     - Less concern over recalls

     - Natural way to add a variety of flavors, adding a pinch of herbs or spices to different purees to introduce new flavors


The foods are peeled, chopped, and steamed.   When foods are steamed until soft, puree in a blender or food processor.  As babies get used to solids, peels can be left on for greater nutrition, higher fiber, and varying texture.  Each recipe below makes about one cup of puree that can be divided as desired.  Your baby may only eat half an ounce to begin.  On the contrary, they may gobble it up, eating over an ounce at a time.  Once you figure out your baby’s average consumption, divide up into equal amounts in freezer safe containers.  Taking the next day’s food out of the freezer the night before, and placing it in the refrigerator, will help to defrost.  Remember, it can take many tries for a baby to determine preference.  Unless an allergic reaction is observed, keep offering an initially rejected food multiple times.  Something to keep in mind is onions, garlic and cruciferous vegetables (think broccoli, cauliflower, and cabbage) may cause a bit of digestive discomfort, so ease those in with awareness.   Babies and toddlers are just beginning to explore the world of food, textures and flavors.  After basic purees, experiment with different food preparation methods, including sautéing onions with spinach and chicken.  Eventually, your child can eat what you do, as long as it is minced small enough. 


Some basic combos below:


Sweet potato and apple

Broccoli and red potato

Blueberry, apple and date

Apple, pear and date (+ cinnamon)

Red pepper, zucchini, potato (+ basil)

Cauliflower, sweet potato (+ cheddar cheese)


*NOTE: White potatoes do not freeze as well

** Soups also make excellent baby purees!





High in vitamin C, iron and fiber, this combination of fruits and veggies is a winner for the immune system of even the pickiest of eaters.


2 small organic pears

2 small organic apples (Gala works well)

2 small organic carrots

1 small organic beet

Pinch of cinnamon


Peel carrots and beet.  Dice all fruits and vegetables into cubes and place in steamer.  Steam for 20 minutes or until soft.  Puree mixture in food processor with a pinch of cinnamon.  Depending on consistency, it may be necessary to add a tablespoon or so of water.


Mixture can be divided into small containers and frozen for later meals for up to one month (for freshness).



This vegetable mixture has a creamy texture and is loaded with potassium, fiber, and vitamin C.



1/8 c. yukon gold potatoes

1/2 c. zucchini

1/2 c. asparagus

2 T.  leeks

1/4 t. onion or garlic powder (optional)



Chop ingredients and add to a steamer to cook for 20 minutes until soft.  Combine in a food processor until blended.  A few tablespoons of water may be needed to help puree the mixture to an appropriate consistency.


Mixture can be divided into small containers and frozen for later meals for up to one month (for freshness).