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Simply delicious! This lovely dish by Anni Daulter from Organically Raised: Conscious Cooking for Babies & Toddlers will have everyone asking for more!

Fiona’s Butternut Squash with Orzo

by Anni Daulter

Ingredients

4 cups vegetable broth

1/2 cup orzo

1 cup Pure Butternut Squash Puree

Preparation

Pour the broth into a medium saucepan and heat to a rolling boil. Add the orzo and reduce the heat. Simmer for 8 to 10 minutes, or until tender.

Strain the orzo through a colander, but do not rinse it with water.

Fold 1/2 cup of the cooked orzo into the butternut squash puree. SErve warm. Save leftover orzo for a butter and Parmesan cheese pasta lunch the next day.

*Recipe and image courtesy of Organically Raised: Conscious Cooking for Babies & Toddlers.*

These are not just for kids – adults will enjoy these fruity, fresh popsicles, too! From Organically Raised: Conscious Cooking for Babies & Toddlers comes this recipe that will definitely refresh the kiddos on a hot summer’s day!

Rigel’s Rockin’ Fruity Veggie Pops

By Anni Daulter

Ingredients

1 mango, peeled and sliced

1 cup blueberries

2 bananas, peeled and cut in half

1 small whole fresh pineapple, peeled and cut into pieces

1 cup chopped kale

1 cup chopped spinach

2 cups water

Preparation

Combine the mango, blueberries, bananas, pineapple, kale, spinach, and water in a food processor or blender. Process until smooth. Add a little more water if the consistency is too thick for you.

Pour the mixture into BPA-free ice-pop molds. Place the molds in the freezer. Serve the ice pops when frozen.

Note: this recipe contains no refined sugar.

*Recipe and image courtesy of Organically Raised: Conscious Cooking for Babies & Toddlers.*

Here’s a recipe the entire family can enjoy for breakfast from Organically Raised: Conscious Cooking for Babies and Toddlers. It makes 2-3 servings, so definitely double the recipe if you have a large family or big eaters! Thanks to a wonderful week of tasty recipes from Anni Daulter, author of Organically Raised: Conscious Cooking for Babies and Toddlers!

Anni Marie’s Famous Italian Tomato-Basil Feta Scramble

Ingredients

3 eggs

1/4 cup organic milk

1/4 cup feta cheese

4 fresh basil leaves

12 baby grape tomatoes, cut in half

1/2 tablespoon butter

pinch of salt

2 pinches black pepper

dash of garlic salt

Preparation

Crack the eggs in a bowl and whisk together. Whick in the milk. Add the feta cheese; set aside.

Chop the basil finely. Dice the tomato halves. Add the basil and tomatoes to the egg mixture.

Melt the butter in a heated skillet. Pour in the egg mixture and start stirring to scramble the eggs. Add the salt, pepper, and garlic salt to taste.

When the eggs are fully cooked, remove them from the skillet. Serve warm with your choice of toast or a bagel and chopped fruit.

Moving into more adventurous options for your little one, this delicious pick from Organically Raised: Conscious Cooking for Babies & Toddlers is a great place to start!

Baby Suzie Q’s “Orange Veggie” Plate with Red Lentils and Carrots

Ingredients

1 cup red lentils

3 1/2 cup purified water

2 cups Pure Carrot Puree

Preparation

Wash the lentils and remove any debris and discolored or deformed bits.

Combine the lentils and purified water in a medium saucepan. Bring to a boil. Reduce the heat and simmer for 10 minutes, or until the lentils are tender. The lentils will turn a lighter orange color, the beans will split open, and the mixture will thicken to the consistency of runny oatmeal. Do not strain.

Combine 2 cups of the cooked lentils with the carrot puree. Whisk the mixture until uniformly combined.

Fresh, just picked green beans are the BEST! Their canned counterpart tastes absolutely nothing like the long, crisp green beans found at the farmer’s market. Your baby will fall in love with this super simple and nutritious puree from Organically Raised: Conscious Cooking for Babies & Toddlers, and you may want to buy extra green beans to fix as a side dish for the family’s meal, as well.

Pure Green Bean Puree

Ingredients

1 pound green beans

Preparation

Wash the green beans. Chop the beans into 1-inch pieces.

Steam the pieces for 12 to 15 minutes, or until soft. Reserve the liquid from the steamer.

Transfer the beans to a food processor. Add 1/4 cup of the reserved liquid. Puree until smooth. Continue to add the reserved liquid in scant 1/8-cup increments until the puree reaches the desired consistency and smoothness.

Break out the Jimmy Buffett! This tropical puree blend for babies from Organically Raised: Conscious Cooking for Babies and Toddlers is gentle on tiny tummies and extra tasty in the summertime.

Baby Maya’s “Tropical Dream” Papaya, Mango, Banana, and Cottage Cheese Blend

Ingredients

1 large ripe papaya

1 large ripe mango

1 large ripe banana

1 cup cottage cheese

Preparation

Wash the papaya, cut in half lengthwise, and scoop out the seeds. Peel the skin and cut the flesh into 1-inch pieces.

Wash, peel, and core the mango. Cut the flesh into 1-inch pieces.

If the payaya and mango are very ripe and soft, then you can use them raw; otherwise, steam them for 7 minutes, or until soft.

Transfer the papaya, mango and banana to a food processor. Puree, adding water as needed to obtain the desired consistency.

Fold the cottage cheese into the fruit mixture and serve.

Here’s a delightful summer blend featuring the potent blueberry from Organically Raised: Conscious Cooking for Babies and Toddlers. This is a huge hit with babies!

Pear, Blueberry, and Raisin Blend

Ingredients

2 large Bartlett pears

1 tablespoon raisins

1/2 cup fresh blueberries

Preparation

Peel and cut the pears. Cut the pulp into 1-inch pieces.

Steam the pears and raisins together for 10 minutes, or until the pears are soft. Reserve the liquid from the steamer.

Combine the pears, raisins, and blueberries in a food processor. Puree until the raisins are finely chopped. Add the reserved liquid in scant 1/8 cup increments to achieve the desired consistency.

*Image found on Going Local.*

This week, Tiny Green Mom featured Organically Raised and has been highlighting a nutritious recipe each day from the cookbook. Bursting with flavor and simple for anyone to make, the recipes couldn’t be tastier! Anni Daulter’s cookbook is more than just a cookbook however – it is a complete resource for families! Chapter 6, titled, “Expanding Baby’s Palate Beyond Purees,” offers some wonderful tips on encouraging an adventuous eater and expanding your baby’s palate, two things which “Mom” is currently working on with her little sweetpea!

Below you will find 8 tips for parents as they make this transition. To read the tips in full, you can order your own copy of Organically Raised: Conscious Cooking for Babies and Toddlers on Amazon.com.

Tips to Help Expand Your Baby’s Palate Beyond Purees

1. Establish consistent mealtimes

2. Be mindful of baby’s seat

3. Be creative

4. Encourage healthy snacks

5. Embrace independence

6. Avoid pressuring

7. Avoid distraction

8. Focus on the flavorful

To learn more, and to order a copy of Organically Raised: Conscious Cooking for Babies and Toddlers of your own to nourish your family visit Amazon.com, Barnes and Noble, Borders or IndieBound.org.

*Company provided cover image*

From Organically Raised: Conscious Cooking for Babies & Toddlers comes a pure carrot puree that packs in Vitamin A, Beta-Carotene, and antioxidants – perfect for growing bodies!

Pure Carrot Puree

Ingredients

1 pound organic carrots

Preparation

Wash and peel the carrots. Cut off the ends. Chop the carrots into thin rounds.

Steam the carrot pieces for 15 to 20 minutes, or until soft (the flat side of a metal spatula will easily mash the carrots). Reserve the liquid from the steamer.

Transfer the steamed carrot pieces to a food processor. Add 1/2 cup of the reserved liquid. Puree until smooth. Continue to add the reserved liquid in scant 1/8-cup increments until the puree reaches the desired consistency and smoothness.

From Organically Raised: Conscious Cooking for Babies & Toddlers comes this delicious pure peach puree that is perfect this summer when peaches are in season! Peaches provide your baby with iron, potassium, Vitamin A and Vitamin C. Make sure to pick up a few extra peaches for yourself to make a peach crisp for dessert! YUM!

Pure Peach Puree

Ingredients

2 pounds organic yellow sweet peaches (4 large peaches)

Preparation

Wash and peel the peaches. Remove the pits. Cut the fruit into 1-inch pieces.

Steam the peach pieces for 6-8 minutes, or until soft (a sharp knife will pass easily through the pieces). Fruit that is not completely ripe will need to steam longer. Reserve the liquid from the steamer.

Transfer the steamed peach pieces to a food processor and puree until smooth. Add the reserved liquid (if necessary) in scant 1/8-cup increments until the puree reaches the desired consistency and smoothness.

*You can also try this same puree, only substitute apricots, nectarines, or plums instead of peaches.