According to natural nutritionist Catherine J. Fromovich, breast milk can provide enough nourishment until the baby is one year old. Thereafter, homemade foods—using organic ingredients and non-flouridated water—are the best sources of chemical-free nourishment.
”Feed only one food at a time and never combine fruits and vegetables, as that food combination can cause digestive distress, even colic,” she cautions. “For proper digestion feed fruit either 20 minutes before vegetables or other foods, or two hours after.”
Here are two of Fromovich’s Buzzworthy recipes:
Yummy Tummy Fruit Bowl
- Fruit–preferably organic
- Ripe apples, ripe pears, ripe peaches
- Frozen organic peaches
Scrub fruit very well, leaving skin on—for all the nutrients. Place fruit in a stainless steel pot. Add enough non-fluoridated water to cover half of the fruit. Scrub pumpkin very well, remove skin, and cube. Add to pot and bring water to a boil.
Cook at medium heat until very tender and most of the water has evaporated. Cool for 10 minutes and process in stainless steel food mill. The skins will remain in the mill, but the fresh and delicious fruity pulp will be the consistency of store-bought baby food.
Refrigerate in glass jar with a lid. Use within three days.
Note: Using a blender will give you a liquid, which you don’t want.
Tasty Veggie Medley
- Avocado, very ripe, room temperature, mashed well to remove chunks; can be fed raw, not cooked. (Avocado supplies the best fatty acids, but don’t feed too often.)
- Vegetables, preferably organic
- Carrots peeled and cut into coins
- Beets peeled and diced
- Butternut squash peeled and diced
- Sweet potato or yam peeled and diced
- Green beans (string beans) chopped
- Frozen organic green peas
Scrub vegetables of choice very well, removing the skins. Place the vegetables in a stainless steel pot. Add enough non-fluoridated water to cover half of the vegetables. Bring water to boil.
Note: you may add a slight pinch of sea salt. It is not necessary, but it can make the end product a little tastier for mom.
Cook at medium heat until very tender (fork test) and most of the water has evaporated. Cool for 10 minutes and process in stainless steel food mill.
Refrigerate baby’s tasty veggie medley in a glass jar with a lid. Use within three days.
Kylie Swenson recently graduated from UC Berkeley on a full ride academic scholarship with a degree in interdisciplinary journalism and visual arts studies. With a passion for exercise, whole foods and nutrition, she works to maintain integrity in the food industry and empower consumers through food education. She obtained her two hundred hour yoga certification in 2012 and currently teaches power vinyasa, sculpt and heated yoga in Central California. She hopes to apply for her PhD next fall and one day educate at the collegiate level to inspire others to collaborate, seek and share the truth so that we can all live better, healthier and happier!