Recipes to make Nachni/ Ragi Porridge for babies, toddlers

Ragi or Nachni or finger millet is a powerhouse of nutrition.Ragi is a rich source of calcium and potassium as well as iron. It is gluten-free and, low in fat and is thus easy to digest

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Nutrition Summary for 100 gms of raw ragi
Total Calories	378
Protein	11 g
Fat	0.4 g
Carbohydrate	72.9 g

India is the biggest producer of ragi and still in many parts of India this cereal is virtually unknown. I grew up in North India and was unaware of this wonder cereal. When we moved to Bangalore, I came to know of its existence. Karnataka being the highest producer of Ragi, it is used widely. When my daughter was born, everyone from my baby’s pediatrician to friends to my well-meaning day helper suggested me to introduce ragi to her. I wanted to as well, but the recipe that was given to me appeared too complicated to a novice, with washing, sprouting, drying then milling. Now of course, it  does not look as daunting.

Traditional Recipe – Malted Ragi porridge for babies

agi porridge is made by ragi seeds or ragi powder.Its better to use seeds because powder available in markets might be adulterated(harmful for babies).

1) Wash ragi thoroughly and put them under sun for drying.

2) You can keep the dried grains in a jar for later use too.

3) Soak the required amount of ragi seeds overnight ((quantity is your choice,1 tablespoon would be enough for a 6 month old)

4) The next day drain them and put them under the sun for drying.

5) The more they dry, the easier it is to crush them.

6) Grind the seeds in a mixer well with little water.

7) With the help of a strainer,extract the juice only after grinding, it would be a white coloured mucuous like substance.

8) Boil this with required quantity of water till it thickens and becomes shiny.

9) Make sure you keep stirring else it can get burnt.

10) After it thickens, add sugar or jaggery.

11) Mix well & serve in spoonable consistency.

Now for the two recipes that I have been using at my home. They might be a little unconventional but I like to go with my instincts and the results are quite good.     

Sweet Ragi porridge for Babies made with sprouted Ragi/ Nachni flour

When I brought the ragi flour, I realized it’s consistency was like atta., so I decided to make it like we make suji or atta halwa, but consistency is thinner and porridgy.

Ingredients

1 teaspoon ghee

2 tsp sprouted ragi flour

1 teaspoon grated jaggery

1 cardamom pod – powdered

1-2 Almonds chopped

Water/milk as required

Recipe

In a pan, heat ghee and roast ragi flour till you get a little roasted aroma. Keep stirring continuously.

Once roasted, take off heat and let it cool.

Once slightly cool, add 1 cup water and mix well using a whisk. It is best to mix well when cool and then put back on heat. I learnt it the hard way as it becomes very lumpy if you put water on hot flour, just like atta.

Put back on heat and cook while whisking constantly.

Add grated jaggery and keep cooking. This will take 2-3 minutes to thicken.

Add cardamom powder and take off from heat.

Add milk to adjust the consistency. If your child is finicky about lumps like mine, pass it through a sieve.

Garnish with chopped almonds

Yummy, easy and ready in a jiffy porridge. 

Sweet ragi porridge for babies is ready in just a few minutes.

Savoury Ragi porridge for babies made with sprouted Ragi/ Nachni flour

Ingredients

1 tsp ghee

2 tsp sprouted ragi flour

Salt to taste

½ tsp sugar

Water as required

1 tsp homemade curd

Recipe

Like for sweet porridge, roast the ragi flour in ghee and keep aside to cool.

Once slightly cool, add 1 cup water and mix well using a whisk. It is best to mix well when cool and then put back on heat. I learnt it the hard way as it becomes very lumpy if you put water on hot flour, just like atta.

Put back on heat and cook while whisking constantly.

Add sugar and salt and keep cooking. This will take 2-3 minutes to thicken.

Take off heat and pass through a sieve to get rid of any lumps.

Once slightly cool, add curd and mix well.

The savoury ragi porridge for babies is ready. This is how my little one likes it, but you could make it tastier by tempering with mustard seeds and curry leaves like upma for older kids. 

Baby Food : Fruit Recipes 3

Peary Pumpkin Peaches 

Ingredients:

½ cup pumpkin puree (fresh or canned)
1 pear, peeled & cored & diced
1peach – peeled, pitted & diced

Directions:

Combine all food (steam pear and peach together if need be) and mash or puree if needed.

You may also buy a can of pumpkin from your local grocers. Make sure you buy Pumpkin and NOT Pumpkin Pie mix however. Learn more about Cooking with Pumpkin

Blueberries**
Vitamins: A, C, K, Folate
Minerals: Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium

Ingredients:

1/2 pint of blueberries (fresh or frozen)
1/2 c. water

Directions:

1. Bring water to a boil. Add blueberries and simmer for 15 minutes until soft.
2. Reserve liquid and use a slotted spoon to transfer blueberries to
blender/processor/mixer and puree.
3. If needed, add some of the liquid to blueberries.
Add cereal (if desired) to thicken up
*You can save the liquid to serve as juice or to blend in with cereals etc..

Serve raw and pureed or raw and smooshed if preferred.

Yummy Blueberry Applesauce 

Ingredients:

1 cup fresh or frozen blueberries
2 medium apples

Directions:

1. Peel, core & dice apples.
2. In a saucepan, add blueberries and apples with 1 cup of water.
3. Bring water to a boil then simmer for 15 minutes until soft.
Puree or mash as needed. Add yogurt or cereal or both for a yummy breakfast, lunch or snack.

Blueberry Peach Surprise 

Ingredients:

1 cup fresh or frozen blueberries
2 peaches
¼ cup oatmeal

Directions:

1. Peel, pit & dice peaches.
2. In a saucepan, add blueberries, oatmeal and peaches with 1 1/2 cup of water.
3. Bring water to a boil then simmer for 15 minutes until soft and oatmeal has absorbed all the liquid. Stir frequently.

Puree or mash as needed. Add yogurt or cereal or both for a yummy breakfast, lunch or snack.
*The color of this will look very icky*

Blueberry Banana Yogurt 

Ingredients:

1 cup blueberries
1 whole banana
1 cup plain yogurt
2 tablespoons wheat germ

For Babies: Use 1 cup of your already made blueberry puree OR Microwave the blueberries just until the juices start to run, about 30 seconds. Place the banana, yogurt and blueberries in a blender and puree until smooth.

For Toddlers: Slice the banana. Microwave the blueberries just until the juices start to run, about 30 seconds. Place a little yogurt in a dish and top with banana slices, blueberries, wheat germ and serve. This will make 2-3 servings.

Kiwi 
Vitamins: A, C, K, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium

Ingredients:
1 ripe kiwi

Directions:

1. Peel ripe kiwi
2. Puree or mash with a fork - add cereal (if desired) to thicken and achieve a smooth, thin consistency.

Kiwi does not need to be cooked and it should not need to be de-seeded as it is typically introduced at an age where baby can tolerate raw fruits and a bit of texture.

*Kiwi is high in Vitamin C and is also acidic, you may wish to wait to introduce it when baby is 10 months or older. Visit our Kiwi Page for more recipes and information about Kiwi.

Kiwi Banana Tango 

Ingredients:

1 ripe kiwi – peeled & diced
1/2 ripe banana – peeled
1/2 ripe mango – peeled & diced

Directions:

Mash all fruits together and then blend or puree as needed. Make it Creamy Kiwi Banana Tango by adding yogurt and/or cereal.

Melons (cantaloupe, honeydew, watermelon) 
Vitamins: A, C, K, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium

Ingredients:

1/4 cup sliced, soft, seedless melon, rind removed

Directions:

Puree or mash with a fork - add cereal (if desired) to thicken up the melon achieve a smooth, thin consistency. **Melon does not need to be cooked as it is typically introduced at an age where baby can tolerate raw fruits. Melon may be steamed to tender and then mashed if you prefer without harming it.

More Fun Fruit Baby Food Recipes 

Fruity-Pops

Here are some ideas to get you making healthy teething/ice pops for your older baby or child.

Buy Ice Pop Trays and offer these healthy pops to your toddlers and older kids as well.

Cooling Baby Banana Yogurt Pops

Ingredients:

1 cup banana puree (or 2 very ripe bananas)
1 cup plain yogurt

Directions:

Blend and/or puree until you have a smooth liquid

Pour mixture into ice cube trays and freeze until solid. Pop out a cube or 2 and add to a baby safe feeder. Viola. Healthy Baby Pops.

Variations:
Blueberry Yogurt Pops
Peach Yogurt Pops
Papaya Yogurt Pops

Mango Pops

Ingredients:

3/4 peach nectar or plain water
2 1/2 cups frozen mango pieces
1 16 ounce container of plain yogurt

Directions:

Blend and/or puree until you have a smooth liquid

Pour mixture into ice cube trays and freeze until solid. Pop out a cube or 2 and add to a baby safe feeder. Viola. Baby Pops.

Apple Ice - Yummy for Toddlers

Ingredients:

5 cups peeled and sliced Granny Smith or Macintosh apples
1 cup water
3/4 cup apple juice (100% juice only.)
1 drip lemon juice

Directions:

1.) In large saucepot, simmer apples, water, and juice until apples are tender -- about 20 minutes. Once tender, transfer to blender or food processor and add 1 drip lemon juice. Puree mixture until smooth

2.) Transfer mixture to large freezable container and freeze until almost solid. Add mixture back to the food processor of blender and puree until chunks break up and mixture is fluffy. Refreeze until firm to make Apple Ice for Toddlers

3) Skip #2 and simply freeze mixture in ice cube trays and then pop out a cube or 2 and add to a baby safe feeder.

**Some babies enjoy holding and manipulating ice cubes on a hot day. If you don't mind the mess, let baby have the "ice pops" while sitting in the highchair**

Tofu-Fruit Mush

Ingredients:

4oz firm tofu
1 ripe banana, peeled
1/4-cup (frozen) blueberries, peaches or *strawberries
3 tbs of Wheat Germ

Directions:
1. Puree all ingredients in a blender or food processor until a fluffy type texture is achieved.
2. Serve by spoon or spread on toast. This mix is GREAT for learning how to spoon feed. This mix will "cling" to the spoon and help eliminate baby's frustration with food falling off the spoon. You may also freeze this mix and call it "Ice Cream"

Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.

Baby Food : Fruit Recipes 2

Papaya 
Vitamins: A, C, Folate
Minerals: Potassium, Calcium

Ingredients:

1 ripe papaya

Directions:

To prepare a papaya (ensure it is fully ripened.), peel, de-seed and then mash into a consistency your baby will tolerate.

Some parents who have infants with sensitive tummies will give fruits a gentle steaming to help break down the sugars and fibers for easier digestion. If you feel this is the case for your infant, chunk the papaya and then steam for 5-10 minutes until very soft.

Ideas for serving Papaya to your Baby:

Mash and mix with banana and avocado
Make a Papaya, banana, yogurt smoothie
Mix papaya into chicken and rice for a tropical chicken dinner

Plums, Peaches and Nectarines too

Plums
Vitamins: A, C, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium

Ingredients:

5 ripe plums

Directions:

Peel, pit and cut into chunks then steam until tender in a scant amount of water.
Puree using the leftover cooking liquid. You may need to mix in another fruit as plum purée has a tendency to be rather tart and/or bitter.

Peaches
Vitamins: A, C, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium

Steam or Bake or Blanch Peaches - these methods work for nectarines, plums and pears as well. We HIGHLY recommend giving baked peaches a try at least once. You will find they are more tasty when baked. Why not try baking for all fruits?

Steam Peaches - Method 1
1. Scrub fruit clean and carve an X into 1 side of the fruit
2. Place X side down in a pan with an inch of water
3. Bring water to a boil and steam until soft and tender
4. Peel skin from fruit and remove pits and/or seeds
5. move to step #6 below

Steam Peaches - Method 2
1. Peel fruit
2. Pit the peach
3. Cut the peach into dices
4. Steam until soft and tender then
5. move to step #6

Bake

1. Halve the fruit and place "open" side down in a pan filled with 1 inch of water
2. Bake at 400F until soft and tender and/or puckering of the skin appears.
3. Peel skin from fruit and remove pits and/or seeds (you may also leave the skin on your baked peaches - the skin may simply melt into the fruit.)
4. move to step #6

"Blanch"

1. Bring 3 or 4 cups of water to a rolling boil
2. Add cleansed peaches or nectarines to the boiling water and boil the fruit for 3-5 minutes
3. Remove fruit to a bowl of cold water, allow to cool for 2 minutes
4. Slip off the skins and then take out the pit
5. move to step #6

Moving to Step 6

6. Reserve any left over water to use for thinning out the fruits
7. Peel off skin if you have not done this already. Place fruit(s) into your choice of appliance for pureeing and begin pureeing.
8. Add the reserved water as necessary to achieve a smooth, thin puree
9. Add cereal (if desired) to thicken up.

Peachy Mangos 

Ingredients:

3 peaches
1 mango

Directions:

1. Peel, pit and cut peaches into chunks
2. Peel, de seed and cut mango into chunks
3. Steam fruits together gently until tender if needed
4. Place in a blender/food processor and puree until smooth or mash with a fork and let baby try to use a spoon or her fingers.

Plums with Applesauce

Ingredients:

2 plums
1 large apple

Directions:

1. Peel, pit and cut plums into chunks
2. Peel, core & dice apple
3. Simmer plums & apple together in a saucepan until soft & tender
Mash or puree as needed – add a splash of apple juice if too bitter

Prunes 
Vitamins: A, C, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium

Ingredients:

Dried prunes - any amount you desire - try 2 cups full

Directions:

1. Soak dried prunes in warm water until they plump up or steam gently.
2. Once plump and tender, toss into food processor or blender and begin to puree.
3. Add liquid without sparing any. Prunes tend to become a pasty gluey consistency when pureed and the more water you add, the easier it is to puree to a texture your baby will tolerate.

Note: Prune puree, like apricot puree, will not freeze solid, but will freeze into slightly soft/slightly frozen cubes.

Prunes are great to help babies with constipation. Try this for babies from 4 months old +.

PUNmpkin 

Vitamins: A (12230 IU in 1 cup.), C, K, Folate, Niacin
Minerals: Potassium, Phosphorus, Magnesium, Calcium, Iron

Ingredients:

1 medium sized sugar/baking pumpkin (about 5-7 pounds)

Directions:

1. Cut sugar pumpkin (the kind meant to be baked and eaten.) in half, scoop out seeds
2. Place an inch of water in a baking pan, then place the halves "face" down in the pan. Check on water level while baking
3. Bake in a 375-425 F degree oven for 40 minutes to 1 hour, or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place pumpkin "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.

6. You can also peel the pumpkin, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes).

Pumpkin & Pears 

Ingredients

1 ripe pear, peeled & cored & diced

1/2 cup pumpkin puree (fresh or canned)

Directions:

Mash the pear and then mix in the pumpkin – puree if needed.

Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.

Baby Food : Fruits Recipes 1

Fresh and Simple Fruit Recipes for Homemade Baby Food

Try these simple and tasty fruit baby food recipes. Your baby will love the taste of fresh fruits and you will love how quick and easy it is to make these fruit recipes.

A word about cooking fruits for baby - Most pediatric sources recommend cooking fruits that will be fed to an infant until that infant is about 8 months old. Bananas and avocado are a few of the exceptions. For infants who start solids prior to 6 months old, cooking fruits is really a good idea. Cooking fruits breaks them down thus enabling easier digestion in an immature tummy. An older baby will be better able to handle the fibers and sugars of raw fruits than will the baby who is younger and just starting on solids.

Apples/Applesauce (4-6 months)

(Use Gala, Braeburn, Rome or Macs)
Vitamins: A, C, Folate
Minerals: Potassium, Magnesium, Calcium

This recipe is written so that you may use any amount of apples you wish. We recommend Fuji, Gala, Braeburn or Macintosh

Directions:

1. Peel, core and cut apple into slices/chunks
2. Place slices or chunks into a pan with just enough water to slightly cover apples and boil/steam until tender; be sure to check on the water level and stir
3. Apples may be mashed with a potato masher to achieve a smooth applesauce consistency. If your masher will not achieve a puree type of consistency, then follow steps below:

4. Reserve any left over water to use for thinning out the apples
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add the reserved water as necessary to achieve a smooth, thin puree - add cereal (if desired) to thicken.Ask your pediatrician about adding some cinnamon for new tastes.

You may also buy an "Adult" jar of Natural applesauce from your local grocers. Make sure you buy Natural Applesauce however. Read the labels if you are unsure. The only ingredients should be apples and water or just apples. A few companies may add ascorbic acid (vitamin C) or citric acid to their Natural Applesauce; this is fine.

If your baby is constipated, you might also use the juice that is leftover from the cooking to mix into cereals, or with water in a bottle or sippy cup.

You may use breast milk or formula to thin out any puree instead of water

Avocado (yes, avocado is a fruit.)
Vitamins: A, C, Niacin, Folate
Minerals: Potassium, Phosphorus, Iron, Magnesium, Calcium

1 ripe avocado

Directions:

Peel and take out the pit of a ripe avocado - do not cook
Cut “meat” out and mash with a fork
There should be no need to use a machine as just like bananas, avocados have a very soft consistency and texture. Avocados do not need to be cooked.

How to Select an Avocado - When selecting an Avocado, you want a dark green color with bumpy texture. The fruit should be firm yet yielding when gently pushed. When an avocado is sliced in half, the flesh color should be a green that gently transforms into a buttery yellow around the pit. Visit our Avocado Topic for more recipes and information.

Apple ‘Cado (4)6-8months+ 

Ingredients:

1/2 of a peeled and pitted avocado
1/4 cup applesauce

Directions:

Mash the avocado half.
Mix mashed avocado with applesauce (homemade or natural) and serve.

Bananas
Vitamins: A, C, Folate
Minerals: Potassium, Phosphorus, Selenium, Magnesium, Calcium

1 ripe banana

Directions:

1. Peel ripe banana - do not cook
2. Place banana in a food processor/food mill or blender and puree
You can also mash the banana in a bowl using a regular fork – heat in microwave for 25 seconds prior to mashing for extra softness
Add formula/breast milk or water to thin or add cereal (if desired) to thicken up.

Bananas and banana puree may be frozen. Using a bit of lemon juice will help to prevent the browning of a banana (and most other fruits) when freezing it. It is the citric acid or the ascorbic acid that aids in the preservation of fruits. The exposure to oxygen and the enzymes in a banana (and most other fruits) are what cause it to go from green to yellow, and then brown to black, as it ripens. A blackish or brownish banana is not necessarily rotten or bad.

Banana Applesauce Mush

Ingredients:

2 apples (gala, braeburn or mac)
1 ripe banana

Directions:

1. Peel, core and cut apples into slices/chunks.
2. Place slices or chunks into a pan with just enough water to slightly cover apples
3. Boil until tender; be sure to check on the water level.
Apples may be mashed with a potato masher to achieve a smooth applesauce consistency or you can puree in a blender or food processor.
4. Peel a ripe banana and mash in a bowl with a fork (heating in the microwave for approximately 20 seconds will soften the banana up if needed).
Add applesauce to the banana and sprinkle with wheat germ* or crushed cheerios*
Puree if necessary but mashing with a potato masher will typically get this mix smooth
*8months+

Banana ‘Cado

Ingredients:

1/2 of a peeled and pitted avocado
1 small ripe banana

Directions:

Mash the avocado half and mash the banana
Mix mashed avocado with banana & serve

Pears
Vitamins: A, C, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium

Ingredients:

2 ripe pears (Bartlett, Red or Comice)

Directions: Steam gently until tender if baby is between 4-6 months old otherwise peel & mash - removing the seed portion
Peel and cut into chunks so as to avoid the little seed portion.

Or

Cut the pears in half (no need to peel unless your little one has issues with digestion) and cut out the seed/core portion then dice the pear halves. Peel and cut into chunks so as to avoid the little seed portion.

Bring 1 cup of water to a boil in a shallow pot with a steamer basket insert.
Add the pears to the steamer basket in the pot and then steam until soft and tender.

You may also add the pear dices to wee bit of boiling water and steam them this way if you do not have a steamer basket.   Using a scant amount of water ensures that you are not boiling them.

Place in a blender/food processor and puree until smooth. You may be able to just use a fork too.

Use the leftover cooking water if needed but Pears tend to be very runny and watery without adding liquid.  Add some baby cereal to thicken if needed.

Apples & Pears

Ingredients:

1 apple – cored & peeled
1 pear – cored & peeled

Directions:

Dice apple & pear and simmer together until tender. Mash or puree as needed.

Baked Apples (6-8 months)

Macintosh Apples - any number you desire

Directions:

1. Core apple and leave peel on
2. Place a wee bit of butter (if baby is ready for or has had dairy) on the inside of the cored apple (sprinkle a bit of cinnamon in the apple if your desire and if baby is ready for or has had cinnamon)
3. Place in a pan with just enough water to slightly cover apples – about an inch of water
4. Bake in a 400-degree oven for 30 minutes or until tender; be sure to check on the water level.
5. Once baked, either cut apple into little bits and serve as a finger food or mash as directed above in the Apples/Applesauce recipe.

Apple Peach Banana (6-8 months)

Ingredients:

1 peach – pit & peel
1 apple – cored & peeled
½ ripe banana
1/4 cup of water

Directions:

1. Dice apple & peach and simmer together in a small pot with water until tender.

2. Mash the banana into the apple & peach mix and then puree as needed.

Apricot Puree (6-8 months)
(using dried, un-sulphured apricots)
Vitamins: A, C, Folate
Minerals: Potassium, Phosphorus, Calcium

Ingredients:

1 pound dried apricots

2 c. white grape juice or apple juice. Plain water is ok but the puree may be a bit bitter. Some babies actually like a bitter taste however. Consider using ½ water or ½ juice if you disagree with the juices or if baby cannot have juice. You can always mix in another fruit such as peaches or bananas and leave out the juice entirely.

Directions:

1. Bring liquid and fruit to a boil and simmer for 15 minutes.
2. Reserve any left over liquid to use for the puree
3. Place into your choice of appliance for pureeing and begin pureeing.
4. Add the reserved liquid as necessary to achieve a smooth, thin puree or
5. Add cereal (if desired) to thicken up
6. Note: puree will not freeze solid, but into slightly soft/slightly frozen cubes.

Mango* Creamy Puree (6-8 months)
Vitamins: A (1262 IU in one cup.), C, E, K, Folate
Minerals: Potassium, Phosphorus, Magnesium, Calcium, Sodium

If your infant is currently not eating yogurt and/or you do not wish to use any juice, simply peel, de-seed and mash the mango with some water until the proper consistency for Your Infant is achieved.

Ingredients:

1 Ripe Mango
Plain or Vanilla Yogurt OR
Water, Apple or Pear Juice

Directions:

Peel, seed and mash mango until smooth -
Add Yogurt or Water or Juice until the proper consistency for Your Infant is achieved.

*Mango does not need to be cooked as it is typically introduced at an age where baby can tolerate raw fruits. Mango may be steamed to tender and then mashed if you prefer without harming it. HINT. You may use mango as a great Baby Finger Foods. Simply peel, de-seed and then cut into dices or chunks that are manageable for your baby. You may wish to coat the mango pieces with "cheerio dust", wheat germ or another cereal "dust" to help baby easily pick up the bits. 

Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.

Baby Food :Pumpkin Recipes

Pumpkin in Baby Food Recipes - When Can Baby Have Pumpkin; Age for Introducing Pumpkin: 6-8 month

Did you know that Pumpkins are actually fruits. Many of us think of pumpkin as a fruit so it's also included it in the Fruits pages. Of course, there are also many people who think of pumpkin as a veggie. How do you think of pumpkin? A pumpkin is a type of squash and is a member of the gourd family (Cucurbitacae). This family also includes squash, cucumbers, gherkins, and melons.

Pumpkins are jam-packed full of some of the best nutritional compounds around. They are highly loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Beta Carotene may reduce the risk of cancer as well as heart disease. It also may be responsible for combating or putting off the degenerative effects of ageing.

Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value. We don't recommend that you offer your baby or toddler pumpkin seeds however. Pumpkins are wonderfully low in fat, low in calories but high in fiber.

The Nutritional Goodness of Pumpkin

PUMPKIN: (one cup - cooked)
VITAMINS: Vitamin A - 12230 IU Vitamin C - 11.5 mg Vitamin K - 2.0 Folate (important during pregnancy) - 22 mcg Niacin - 1.01 mg	MINERALS: Potassium - 364 mg Phosphorus - 74 mg Magnesium - 22 mg Calcium - 37 mg Sodium - 2 mg Iron - 1.40 mg Also contains trace amounts of zinc, manganese and copper.

When can my Baby eat Baby Food Recipes with Pumpkin?

Babies may begin to eat Pumpkins from 6 months old. You may feed your baby plain pumpkin in pureed form or mixed into homemade cereals, yogurts, and even in meats such as chicken. Adding a dash of cinnamon to pumpkin gives baby a first exposure to the wonder of spices.

You may also bake pumpkin as you would a butternut or acorn squash and serve the baked pumpkin in small dices as Baby Finger Foods. Rub a wee bit of butter and a bit of cinnamon on the inside of the pumpkin prior to baking for a tasty nutritious treat.

Choosing a Pumpkin to cook for Homemade Baby Food Recipes

pumpkins are not one of the "dirty dozen" foods that are most highly contaminated with pesticides - purchasing organic is a personal choice

.If you will be using Pumpkins in food dishes, look for smaller, immature pumpkins - sometimes these "cooking pumpkins" are labeled as "sugar pumpkins" or "pie pumpkins". The smaller, sugar/pie pumpkins provide the most flavorful additions to any baked dish or baked good and are great as a soup. These smaller pumpkins are more tender and less stringy than the larger variety. Try to find a pumpkin anywhere between five to eight pounds.

 Is it Safe to Feed my Baby Canned Pumpkin

You may use canned pumpkin for baby food.  Ensure that you purchase canned pure pumpkin and NOT "Pumpkin Pie" mix.  The Pumpkin Pie mix contains sugars, starches and other additives. We do not recommend using canned foods for all of baby's homemade food. Please visit our Using Canned Foods for Making Homemade Baby Foods

How do I cook a Pumpkin?

Pumpkins may be poached, boiled, steamed or baked. Please be aware that Pumpkins tend to loose their nutritive value with prolonged cooking. Baking pumpkins for homemade baby food will ensure the most nutrients are retained for your baby. A Pumpkin must be cooked immediately after you have cut it open or you will find a brownish-blackish mold begin to immediately set into the flesh.

Once cooked, Pumpkin should be used and/or chilled immediately. If you will not be using the cooked pumpkin immediately, store it either pureed or in the cooked chunks, in the freezer. it does freeze well. The cooked pumpkin will turn a brownish orange so don't be alarmed when you peak into the bowl and find that color.

Baking pumpkins, like many other fruits/squashes may be the best choice of cooking for optimal flavor and nutrient retention.

When scooping out the "meat" of many winter squash types, you may encounter some very hard "strings". These strings are actually the veins of the shell. Look at the acorn squash or sugar pumpkin and notice it's ridges. Between these ridges are the "veins" or strings that you may find once you have cut and then baked the squash or pumpkin. Check out the Is your pumpkin or winter squash puree plagued with hard strings? Blog post to see what I mean.

To avoid getting these hard little strings in your puree, scoop the insides out gently and not too closely to the shell. If you have baked your squash or pumpkin enough, these strings or veins will easily fall away from the shell as the meat is separated from it..

Basic Pumpkin Baby Food Recipes:

Pumpkin Puree Baby Food Recipe (6-8 months)

1 sugar pumpkin
water
cinnamon, nutmeg (optional - sprinkle into the cooking water or when you puree/mash)

Pumpkin is best when baked though you may peel, cube and steam it. Bake a pumpkin exactly as you would bake a winter (Acorn, Butternut etc.) squash. Pumpkin is after all a squash.

1. Halve the pumpkin, de-seed
2. Place halves face down in a baking pan with approx 1-2 inches of water
3. Bake between 375-425 F for approximately 40 minutes to 1 hour
Skin should be "puckery" and/or wrinkled and pumpkin should feel soft when pressed
4, Scrape out the pumpkin "meat" and then mash or puree as needed for your baby.

Apple Pumpkin Puree Baby Food Recipe (6-8 months)

1 sugar pumpkin
3 Apples, peeled & cored (use Macintosh, Gala, Braeburn or Granny Smith) 
water
cinnamon, nutmeg (optional - sprinkle into the cooking water or when you puree/mash)

1. Halve the pumpkin, peel and de-seed it then cut into cubes 
2. Slice the apples

3. Add 3 inches of water to a pot and then insert a steamer basket - add the pumpkin cubes and apples
4. Bring water to a boil and then steam gently until soft and cooked. Be sure to check on the water level!

Let cool a bit then puree or mash as needed for your baby.

Pumpkin is very watery so baking is the best method - you may peel, de-seed and steam chunks of you prefer.

Apple, Pumpkin & Oatmeal Breakfast Baby Food Recipe (6-8 months)

1/2 cup applesauce
1/2 cup pumpkin puree
1 1/2 cup (cooked) oatmeal
Dash of cinnamon, nutmeg and/or ginger

Mix spices, applesauce, pumpkin puree and oatmeal together
Stir thoroughly or blend if needed

Pumpkin Baby Food Recipes - Yummy Bananas & Pumpkin (6-8 months)

1/2 cup pumpkin puree
2 small bananas

Mash 2 small bananas and add the pumpkin puree
Mix thoroughly, blend if needed for your baby's texture preferences. Makes a yummy addition to baby's cereal or yogurt.

Baby's Pumpkin & Pears (6-8 months)

½ cup pumpkin puree (fresh or canned)
1 pear, peeled & cored & diced

Mash the pear and then mix in the pumpkin – puree if needed.

Pumpkin, Banana & Peaches (6-8 months)

½ cup pumpkin puree (fresh or canned)
1 pear, peeled & cored & diced
1peach – peeled, pitted & diced

Combine all food (steam pear and peach together if need be) and mash or puree if needed.

Savory Pumpkin Puree - A Tasty Pumpkin Baby Food Recipe (8-10 months)

2 tablespoons extra-virgin olive oil
1/4 cup diced onion
1 to 2 cups pumpkin peeled and cut into 1/2-inch cubes (butternut squash may also be used.)
2 cups vegetable stock
pepper, rosemary, basil
pinch of turbinado sugar if desired

Heat the oil in a medium saucepot then add the onion and squash cubes. Saute until the onions are soft and translucent then add the vegetable stock.

Bring the mixture to a slow simmer and simmer until the squash is tender enough to puree. Season to taste with pepper, rosemary and basil

You may make this a sweet puree by using nutmeg, ginger and cinnamon as the spices instead of the savory spices and herbs.

Toss this mixture with cooked brown rice, couscous, lentils or even quinoa for a hearty meal. 

Baked Pumpkin Slices (8-10 months)

• halve a sugar pumpkin then cut into slices as you would a melon
• pat slices with a wee bit of butter (or olive oil if you prefer) then place slices on a greased (olive oil) baking sheet and sprinkle lightly with water
• drizzle with pure maple syrup or sprinkle slices with brown sugar (if desired) and then sprinkle cinnamon, nutmeg and a pinch of ginger.
• I like to mix these spices together first for an even mix so that no one spice overpowers the other.

Pumpkin Risotto (8-10 months)

1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup apple juice)
About 6 cups of hot chicken stock or vegetable stock
1 sugar pumpkin, one half baked and then pureed; the other half, peeled, cut into small dice, and sauteed in a little oil and butter until tender 
1/2 cup grated Parmesan
4 tablespoons unsalted butter, cut into small pieces

In a medium-size skillet, heat the olive oil over medium-high heat. Add the onion and garlic and saute, until translucent and soft. Add the arborio rice and stir so that the rice is coated in the oil. Cook until translucent, stirring all the while.

Add the apple juice and continue stirring and cooking until the juice has been absorbed. Slowly pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.

Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with last cup of stock. Add the remaining cup and cook until the rice is soft but but not mushy. Most of the stock will be absorbed at this point.

Stir in the pumpkin puree and the diced pumpkin and reduce heat so that risotto and pumpkin mix in and infuse. Do not simmer - stir in the Parmesan and butter then serve.
I think I found this from the food network - it's printed on now tattered paper and "network" is in the upper left-corner. It's tattered because of over-use but my notes/tweaks are still legible - I have it down without the need to read.

Creamy Pumpkin Soup (8-10 months)

Ingredients: 
16 ounces Pumpkin (canned or fresh pureed) 
13.75 ounces Chicken Broth or Homemade Stock 
1 Large Onion 
2 Carrots (Wheels or Diced) 
2 cups half and half or evaporated milk (sub. with yogurt if desired) 
1/4 cup Sour Cream (optional)
1/8 teaspoon Pepper 
1 teaspoon Cinnamon 
Dash of Nutmeg
1/2 teaspoon Baking Soda 
1/3 teaspoon( or less) Salt 

Preparation Directions: 

1. In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper. 
2. Simmer uncovered for ten to fifteen minutes until carrots are soft. 
Optional: Put vegetable and broth into a food processor or blender and blend until smooth. Return to pot. 
3. Add pumpkin and half and half or yogurt. Simmer uncovered for 10 minutes. 
Pour into soup crocks or soup bowls. Top with sour cream (optional)

Autumn Smoothie (8-10 months)

1/2 cup plain, vanilla or banana yogurt
1/2 cup milk
1/4 cup canned pumpkin
1/4 cup unsweetened applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of ginger
1 frozen banana

Combine everything in a blender. Blend until smooth. Serve immediately.
Serves one grown-up and one baby.

The Autumn Spoon (8months+) A new twist on the Autumn Smoothie 

1/2 cup plain, yogurt
1/4 cup canned pumpkin
1/4 cup unsweetened applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of ginger
1 banana

Combine all ingredients in a blender or food processor. Blend or process until a thick consistency is created. Add some wheat germ for even more cling.

Banana Pumpkin Smoothie

Ingredients:
1-cup milk or plain yogurt
2 tablespoons canned pumpkin
(or homemade puree pumpkin)
1 banana
dash of cinnamon (8+months old)

Directions:
Blend in blender until smooth and foamy.
Serve immediately.

Foods Good to Mix With Pumpkin:

Apples
Bananas
Blueberries
Peaches
Carrots
Butternut or Acorn Squash
Sweet Potato
Brown Rice
Lentils
Chicken
Yogurt

Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.