Do it yourself baby food

By Joy McCarthy
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Apple pear avocado puree:

  • 1 cup avocado
  • 1 chopped apple
  • 1 chopped pear
  • 1/4 - 1/2 cup water

Squash and dried apricot puree:

  • 2 cups roasted acorn squash (or any squash), cubed
  • 1/2 cup chopped dried organic apricots (they should be brown in colour so they are preservative-free)
  • Water to desired consistency

Beet cashew dip:

  • 3 beets, unpeeled, cut into chunks
  • 2 cups cashews, soaked in water for 3 hours or overnight
  • 1 garlic clove
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1/2 teaspoon sea salt
  • Black pepper to taste


Apple pear avocado puree:

  1. In a blender or food processor, blend avocado, apple, pear and water until smooth
  2. If you prefer, combine ingredients in a deep bowl and use an immersion blender to puree
  3. To thin the puree, add more water until desired consistency is reached.
  4. Serve immediately or transfer to an airtight container and refrigerate for up to three days.

Squash and dried apricot puree: 

  1. Soak apricots in warm water for 30 minutes to plump them up.
  2. In a blender or food processor, place squash, apricots and water. Blend until creamy and smooth.

Beet cashew dip:

  1. Preheat oven to 350F degrees. 
  2. Combine ingredients in food processor. 
  3. Place beets in a covered baking dish with six millimeters of water. 
  4. Bake for 45-50 minutes or until beets are fork tender. 
  5. Let cool slightly once cooked.



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