Step 1

In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the zucchini in a steamer basket, and place over boiling water. Cover and steam for 5 minutes.

Step 2

Add in the peas, and steam for and additional 3-5 minutes. Reserve steamer water. Let cool slightly.

Step 3

Add the zucchini, peas and mint leaves to a blender or food processor and puree for 1 minute or until you have achieved the desired texture. If the puree is too thick, add in 1/4 cup of the reserved steamer water until you have the right consistency.Note on Zucchini: while this is a 2 vegetable starter puree, zucchini allergies are very low, so I added it to this recipe to give the peas a mild taste and smoother texture. You can completely leave them out if you prefer. Just steam the peas as directed.

Step 4

Heat oven to 400°. Line baking sheet with tin foil, parchment paper or a silicone mat.

Step 5

Wash and dry the sweet potatoes. Prick with a fork in several places and then place the sweet potatoes on the baking sheet. Bake for 45 minutes – 1 hour or until a fork can easily prick the sweet potato. Let sit until cool to touch.

Step 6

Make a cut into the skin of the potato lengthwise and peel away the skin of the potato. Scoop out the sweet potato meat and place into a blender or food processor, adding in the mild curry powder and water.

Step 7

Puree on high for 1-2 minutes or until smooth, adding in additional liquid in 1/4 cup increments if needed. I had to add in 1 cup of water to the puree pictured. Serve or freeze for a later meal.Additional Spices: Feel free to use the following spices instead of the curry – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 1/2 tsp of chopped fresh thyme, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger or 1/2 tsp ginger powder. Or you can leave out the spices altogether.

Step 8

Heat oven to 325 degrees F. Line baking sheet with parchment paper.

Step 9

Place bananas on a baking sheet and roast for 10-12 minutes or until golden brown. Let cool slightly.

Step 10

Place bananas and rosemary into a blender or food processor and puree for 1-2 minutes or until completely smooth. You may need to add additional water, so start by adding in 1/4 cup increments until you get the desired consistency.Additional Spices: This recipes is also great with 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg or for a fun twist 1/2 tsp mild curry.Note on Bananas: while any ripeness of bananas will work, I have found that the bananas that are ripe to very-ripe tend to work best in this recipe.

Step 11

In a medium saucepan, bring 2″ of water to a boil over medium heat.

Step 12

Place the carrots into a steamer basket, cover and cook for 9-11 minutes or until tender. Reserve steamer water. Let cool slightly.

Step 13

Place the carrots, nutmeg and 1/2 cup of liquid into a blender or food processor and puree for 1-2 minutes on high, adding 1/4 cup liquid at a time until you achieve the desired consistency. Serve and enjoy, or freeze for later.Notes on Nutmeg: adding in spices to babies first purees are completely optional, but totally safe. Nutmeg rounds out the acidic taste carrots sometimes has and makes this puree taste grounded and full-bodied.  Additional Spices: Feel free to substitute 1/2 tsp ginger powder or 1/4 fresh ginger, 1/2 tsp mild curry powder, 1/4 tsp cloves, 1/2 tsp finely minced fresh chives or 1/2 garlic clove instead of the nutmeg.

Step 14

In a medium saucepan, place the apples, water and cinnamon. cover and heat on medium-low for 15-20 minutes or until apples are tender. Let cool slightly. Cover and heat on medium-low for 15-20 minutes or until apples are tender. Let cool slightly.

Step 15

Transfer all of the ingredients into a blender or food processor and blend for 1-2 minutes or until completely smooth. For a chunky puree, quickly pulse the ingredients 10-15 times or until you receive your desired consistency. Serve or freeze for later.Additional Spices: Feel free to sub in these spices instead of the cinnamon for this recipe – 1/8 tsp of cloves, 1/8 tsp of nutmeg, 1-2 leaves of fresh mint, 1-2 leaves of fresh basil, a pinch of fresh or 1/4 tsp of ginger powder or even 1/4 of coriander for a fun twist.Apples: you can use any sweet apple in this recipe – Gala, Honeycrisp, Fuji, McIntosh, etc

Step 16

In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the broccoli and potato (or apple) into a steamer basket and place over boiling water, cover and steam for 10-12 minutes or until the broccoli and potato are tender. Reserve water from the steamer. Let cool slightly.

Step 17

Add the broccoli, potato and olive oil into a blender or food processor and puree until smooth, adding water from the steamer in 1/4 cup increments if needed.Adding In Spices: Feel free to add in 1 tsp of chopped chives, 2-3 mint leaves, 1 tsp of chopped cilantro, 1/2 tsp cumin or a squeeze of fresh lemon juice.

Step 18

Heat oven to 450 degrees F. Line baking sheet with silicone mat, parchment paper or tin foil.

Step 19

Cut the butternut squash in half, deseed and place flesh side up, skin side down. Optional – Feel free to drizzle the squash with 2 teaspoons of olive oil for some added healthy fat. Bake for 45 minutes or until you can easily prick the squash with a fork. Let cool until you can handle the squash with your hands.

Step 20

Scrape off the skin and discard. Place the butternut squash into a blender or food processor. Add thyme and puree for 1-2 minutes, adding water in 1/4 cup increments until you have your desired consistency.Additional Spices: Feel free to sub the thyme for 4 basil leaves, 1 tsp chopped rosemary, 1 tsp ginger powder or 1 big pinch of fresh ginger, 1/2 teaspoon nutmeg or even 1/2 tsp of coriander.

Step 21

Fill a medium saucepan with 2” of water and bring to boil over medium heat. Place the green beans (fresh or froze) into a steamer basket over the boiling water, cover, and cook for 8-10 minutes or until just tender. Let cool slightly. Reserve steamer water.

Step 22

Transfer green beans and basil to a blender or food processor and puree for 1-2 minutes or until smooth, adding liquid in 1/4 cup increments until you reach your desired consistency.

Step 23

Place the frozen mango and vanilla extract/vanilla bean into a small saucepan and heat over medium-low heat, stirring often until heated all the way through and tender roughly 3-4 minutes. Let cool slightly.

Step 24

Transfer the mango into a blender or food processor. If your mango mixture gets an excess of liquid while cooking, strain the mangos and reserve the mango liquid into a bowl. Blend on high for 1 minute or until the puree completely smooth.Mango Tip: I usually find that organic frozen mangos are easier and cheaper to find then fresh organic mangos, but if mangos are in season when you are making this recipe, by all means you can use fresh over frozen. For fresh mangos, simply peel and chop.

Step 25

In a medium saucepan, place the pears, cardamon and water, cover and heat on medium-low heat for 10-15 minutes, or until tender. Let cool slightly.

Step 26

Using a slotted spoon, scoop the pears out of the saucepan, leaving water behind, and into a blender or food processor. Blend for 1-2 minutes until you have your desired consistency. If your pear puree is too thick, add the leftover cooking water in 1/4 cup increments.

Step 27

If using fresh peaches, peel, pit and slice the peaches. If using the a fresh vanilla bean pod, cut in half and then slice open lengthwise. Take the back of your knife or spoon and scrape out all of the vanilla bean, reserve.

Step 28

In a medium saucepan, add the peaches, vanilla bean and water and heat over medium-low heat for 5 minutes (10 minutes if frozen). Using a slotted spoon, transfer the peaches to a blender or food processor, leaving excess water in the saucepan. Puree for 1 minute or until smooth.

Step 29

In a medium saucepan, bring the cubed chicken, broth and parsley to a boil over medium heat. Turn heat down to low and simmer, covered, for 15-20 minutes or until chicken is just cooked through. Let cool slightly.

Step 30

Transfer all of the ingredients into a blender or food processor and puree until you reach your desired consistency, adding more stock in 1/4 cup increments if needed.Extra Healthy Fat : For some extra healthy fat, this puree is also wonderful with a teaspoon of grass-fed butter (salt free) added to the blender right before pureeing.

Step 31

Place the rice in a fine mesh colander and rinse with water until the water runs clear.

Step 32

Transfer the rice to a medium saucepan and add water. Bring to a boil over high heat, then reduce heat to low, cover with a lid and simmer for 35-45 minutes or until the rice is tender and the water is evaporated. Each batch of rice cooks a little differently, so taste at 35 minutes to see if the rice is tender. Remove the saucepan from the heat and let rest for 10 minutes, covered. If using breast milk or formula for blending, I would remove the lid and let the rice cool for 15 minutes.

Step 33

Place the rice into a blender and add 1 cup of liquid of choice. Blend for 1-2 mintues on medium-high speed until completely smooth and creamy, adding in additional liquid until you have your desired consistency.

Step 34

Bring 2″ of water to a boil in a medium saucepan. In a steamer basket, add potato, cover and steam for 8 minutes. Add in the peppers to the potatoes, cover and steam for an additional 5-7 minutes or until tender. Reserve steamer water. Let cool slightly.

Step 35

Add in all of the ingredients into a blender or food processor and puree for 1 minute or until completely smooth, adding in a tablespoon of water in at a time if needed.

Step 36

In a fine mesh colander, rinse the grains until the water runs clear. Place the grains and liquid into a medium saucepan and bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes or until all the grains are tender, stirring occasionally. Let cool for 15-20 minutes or until cool.

Step 37

Add cooked grains and probiotics into a blender or food processor and puree for 1-2 minutes on medium-high until completely smooth, adding in additional liquids in 1/4 cup increments if needed. I had to add an additional cup of water to the puree pictured above. Serve or freeze. Notes on Rice: I recommend using organic short grain brown rice in this recipe. Brown rice has a ton of nutrients and health benefits in it, as opposed to white rice which all of the key nutrients have been stripped. I would strongly recommend using an organic brown rice as the cost difference ounce-per-ounce is very small and the organic variety has not been soaked in pesticides and has significantly less arsenic in it. You can use either short or long-grain brown rice for this recipe.Notes on Water: water will be added to the rice to cook in. You can also use sodium-free bone broth or sodium-free veggie broth for more nutrients and flavor, or do a mixture of half broth and half water.Notes on Liquid for Blending: while blending the rice, more liquid will need to be added to thin out the rice into a puree. You can use water, bone broth, veggie broth, breast milk or formula.

Step 38

Place the avocado on a cutting board, and taking the back of a fork, smash until you get your desired consistency. For a smooth puree, add in the liquid and smash until completely smooth.