Puree v Baby Led
In the puree approach, she gets very excited and thrusts
her head forward in anticipation of food. She can hold the
spoon and is also using the cup to drink. With assistance,
she can easily engulf a good few tablespoons of rice milk
With baby led, dining is a different story. Here, dining
is about discovery, play with food, fascination with texture
and movement. Jemimas first encounter with broccoli
was a long marvel of picking up the florets, pushing them
around her tray and raising a few to her mouth. Baby led
weaning is not about filling the stomach at this stage.
The first supper that Jemima enjoys. Her head plunges forwards
with hands clapping as she laps up the freshly
prepared puree of squash, onion, courgette and watercress,
accompanied by pureed rice and tiny tofu pieces. Then she
sang, ate and explored finger foods of maize and rice fusilli,
and trees of broccoli and cauliflower.
I love seeing how food is really fuelling energy. Upon eating,
quiet moaning is quickly replaced by song and laughter,
talking and double-handed waving. As nine months approaches,
Jemimas appetite develops and
she loves dining with others at the table. She becomes familiar
with protein now, beaming with butterbeans and
practicing her pincer grip with plenty of chickpeas.
She knows hot from cold food, refusing cold and devouring
warm. She shows her preference for fresh homemade meals,
by declining store bought baby food and my few day old purees!
Food, Glorious Food
Jemima dines on her highchair throne and if she is in luck,
a mini buffet awaits. She rigorously points to that which
she likes or wants more of. She tells me of her hunger with
a burst of short vowel sounds.
She is enjoying quinoa, millet, soups of mixed vegetables
and red lentils, finger foods of kohl rabi, steamed courgette
and shelled peas. Nori, the sea vegetable wrapped around
sushi, serve as great edible paper treats. She grabs these
snacks out of my hands and loves tearing them with her teeth.
She sucks up ribbons of Chinese cabbage and pointed cabbage.
She laps up a light miso broth and loves foraging
for bready croutons in her soups. Noodles and sauce too
are hoovered up in a messy foray.
For afters, she likes an amasake pudding. This yummy sweet
treat I prepare with rice cream and amasake, the nourishing
fermented rice product. My sugar and gelatine free jelly
made from agar flakes, she snatches up from her tray in
glory. Whats For Dinner? Her two front teeth have
dropped down through her gums.
She notices her mouth structure change and now relishes
biting into food and clicking her tongue on her palate.
tapestry of words emerge each day. Meals are detected, ingredients
surveyed and praised. Plenty of finger foods allow me to
step back at meal times, letting Jemima feed herself. She
even wishes to use the spoon on
Rye bread and oat cakes she nibbles. Morsels of white fish
and occasional salmon she really enjoys. She loves my stew
of red lentils and seasonal vegetables. I offer her clumps
of oatmeal, lentil pate or soft sticky grains.
I make soups with wakame sea vegetable and she drinks the
nutritious broth. The soup contents make for ideal and easily
prepared finger foods. Yesterdays soup ingredients of peas,
leeks, sweet potato and rice noodles she lapped up from
From a distance, she places her hand to mouth, followed
by extending her arm. She blew me a kiss! Thank you my
precious one, my child, a baby no more.
MUMMY RICE PUDDING
Fast to prepare and a wholesome treat, my yummy mummy pudding
recipe uses the very soft grains leftover from making baby
1 cup cooked grain (grain cooked with at least five times
as much water for an hour or more,
as per Baby Rice Milk
Half cup water or coconut milk
1 tablespoon hazelnut butter
3 splashes apple juice concentrate
4 dashes rice syrup
Combine all the ingredients in a pan and bring to the boil.
Cover and simmer for five minutes. © 2014, Anna Freedman
FIRST OAT COOKIES
My recipe is gentle on babys young digestive system.
I use oats that have already been cooked,
instead of raw oat flakes or flour. Cooked oats are easier
to assimilate than raw flakes, and baked
flour products can be very mucus-forming and heavy on the
1 cup cooked jumbo or rolled oats
Pinch ginger powder
2 tablespoons ground almonds
3 tablespoons rice syrup
Combine the ingredients and heat the oven to 180°C.
Prepare a baking tray with oiled baking
parchment. Place spoonfuls of the mixture on the tray. Bake
the cookies for 12 minutes or until the
top goes slightly golden. Enjoy!
Anna Freedman is expert in taking the mystery out of Macrobiotics.
Her sensible natural food
approach and delicious recipes are widely followed for their
health expanding effects, ease to
integrate into modern living and wonderful taste.
This article is extracted from her book; Pure Baby: Give
A Beautiful Beginning, which charts the
wonder of baby development from a natural approach, infused
with pure food wisdom and a cookbook
of essential recipes for mum and baby.
Anna is a qualified Macrobiotic Cook and Health Coach. She
is founder of Wholefood Harmony, the
Cookery School which inspires health through delicious natural
Wholefood Harmony offer an array of Cooking Workshops, Events
and Catering services. Their
Wholefood Cooks Training Course begins next term and offers
a rigorous exposure to natural cooking
and macrobiotic food for healing.
Anna holds individual Food & Health Coaching consultations,
Kitchen Impact cooking workshops and
Wholesome Weaning masterclasses.
For further details please visit www.wholefoodharmony.com.
You can contact Anna on 07957 313
187 or email her at firstname.lastname@example.org.
Pure Baby is available to purchase at http://www.wholefoodharmony.com/pure-baby-book,
Amazon and iTunes.