I love making meals for our sweet little Ella. So many of you gals in our HGG Community are mamas or mamas-to-be and I thought it would be fun to share a few of Ella’s favorite purees if you’re looking for new recipe for your little one!
Today’s recipe is purple sweet potato and cauliflower puree! Curios about how to start solids with your little one? Check our blog post for Guide & Schedule For Introducing Baby’s First Solids!
Sweet Potatoes are rich in fiber, antioxidants and phytonutrients. Sweet potatoes also have vitamin C, B vitamins, magnesium and potassium.
Cauliflower is a cruciferous vegetable (like broccoli, cabbage and brussels sprouts) which contain nutrients known to help fight cancer! Cauliflower is rich in vitamin C, in fact 1 cup serving (of raw cauliflower) has 77% of your recommended daily intake of vitamin C! It also contain fiber, vitamin K and anti-oxidants.
Purple Cauliflower Baby Food PureePrint Recipe
- 1/4 head of cauliflower
- 1 medium sweet potato
- Add 1 - 2 teaspoons coconut oil if roasted versus steaming
- Add filtered water breastmilk or formula to desired puree consistency
- Rinse veggies well
- Cut cauliflower and sweet potato into even size pieces
- Steam veggies on the stovetop (in a veggie steamer) for about 8 minutes or until soft
- Alternatively you can roast the veggies with 1 - 2 teaspoons of coconut oil at 425 degrees Fahrenheit for 25 - 30 minutes. Stir veggies occasionally to prevent burning.
- Puree veggies in a blender or food processor. You can add filtered water, breastmilk or formula to thin the mixture and help create a creamy consistency
- Store extra serving in containers and keep in fridge or freezer. Meals kept in fridge should be enjoyed within 3 days. Meals in freezer within 3 months.
For Older Babies
- Mash- You can mash ingredients (instead of puree)
- Finger Food - Or cut veggies into sticks the size of your finger and make sure veggies are cooked enough that they can be easily mashed between finger and thumb