I will make this in bulk, buying 2-3 pounds of carrots and 1-2 pounds of asparagus and then freezing any leftovers in a bread bag.  Cooking carrots in a bit of oil helps the body better absorb the Vitamin K, which is good for blood clotting and bone growth.  I like using coconut oil because my boys like the flavor, but you can use either walnut oil, which gives a nutty flavor, or just plain olive oil.  In this recipe, it’s important to make sure that the vegetables are really soft so they are not a choking hazard.

Carrot and Asparagus Fingers

Ingredients

2 pounds large carrots
2 pounds asparagus
2 tablespoons coconut oil


Peel carrots. First cut them lengthwise, and then quarter them so they end up looking like thin fingers.
Cut asparagus into 1-inch pieces.
Heat the coconut oil in a large skillet until completely melted, and then add the cut carrots and asparagus. Cover and cook on medium low for 20-25 minutes, stirring occasionally, until the vegetables are very soft.
Serve warm or at room temperature.  
Freeze leftovers.  

Did you know that your brain is 60% fat and that all brain cells are produced by time you are two?  This is one reason why people push whole milk - it has lots of fat.  This is a great recipe to get that great Omega 3 fatty acids needed for brain development from Chia seeds instead.  I call this recipe Brain Food!

Chia Seed and Banana Puree
Ingredients
2 bananas
1/2 teaspoon chia seeds
1 cup almond milk or breast milk
1/2 cup barley
2 cups water

Soak chia seeds in almond or breast milk in fridge for 6-8 hours or until soft.
In a small pan, bring water to boil, add barley and cook for 20-30 minutes or until soft.   

Place banana, barley, chia seeds and any extra liquid in blender and puree to smooth texture.​

Split Pea and Sweet Potato Mash

Ingredients

1 Tablespoon Olive Oil
1 1/2 cup split peas (green lentils)
1/4 small yellow onion, finely diced
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon pepper
3 cups low sodium vegetable stock
3 cups diced sweet potato
​

Heat the olive oil in the bottom of a large pot over medium heat.  Add onions, paprika, cumin, and pepper and cook until onions are soft.  

Add the water, vegetable stock, sweet potatoes and lentils and bring to boil.  Reduce to a simmer and cover, leaving a small portion of the pot vented.

Cook for 30-40 minutes or until tender.  Serve warm.  For grown ups, add a dash of salt and is great with a dollup of vegan sour cream!

If you ever want to be depressed with the direction of our children's nutrition, just take a stroll down the cereal aisle at the grocery.  So many of the cereals are marketed to kids with fun cartoon pictures and chocked full of processed grains and added sugars and artificial colors.  Nip this horrible habit in the bud and start your baby on healthy foods at a young age.  Don't even go down the aisle with your child!  They only know what is taught to them.  Teach them the yummiest features of whole grains and real fruit.  This delicious breakfast meal gets your baby off to the right start of the day!  By the way, I think walnuts taste better in this recipe, but I substitute almonds since one of my children is allergic to walnuts.  If your baby allergic to all nuts, just exclude completely.

Banana Walnut Cereal

Ingredients
3 cups water
1 cup 8 grain cereal
2 small bananas
1/2 cup walnuts
1/2 cup raisins
1/2 cup unsweetened almond milk

Bring water to boil and add cereal and raisins.  Cover and simmer for 10 minutes.  
Meanwhile, add banana and walnuts to food processor and blend until smooth.  When cereal is finished, stir in banana and walnut mixture and milk to desired texture.

Avocado is one of my kids favorite foods, so any recipe that incorporates avocado is a winner in their book!  Avocados are really critical in a baby's diet because it contains such a great fat content which is critical for healthy brain development.  This recipe is wonderful because it's a well rounded meal and is a great source of protein with the beans.  Any bean can suffice, but pinto has the most flavor for my kids in this recipe.  Also, only add the avocado to what you serve immediately since the avocado browns quickly when stored.  

Avocado, Beans and Rice

Ingredients
3 cups water
1 cup brown rice
1 avocado, finely diced
1 roma tomato, finely diced
1/2 cup pinto beans, cooked
2 tablespoons olive oil or avocado oil

Bring water to boil and add brown rice.  Cover and simmer for 40 minutes.   Add tomato, beans and oil and simmer for an additional 10 minutes.  

Gently stir in avocado just as you are serving.