• 1 medium mango
• 2 Fuji apples
• 1⁄2 cup plain yogurt

1. Wash, peel, core, and cut the mango into 1-inch pieces.
2. Steam the mango and apples together for 10 to 12 minutes, or until soft. Reserve the liquid from the steamer.
3. Puree the apple and mango in a food processor with 1⁄2 cup of the reserved liquid.  Add more liquid as needed to obtain the desired consistency.
4. Transfer the apple/mango mixture to a mixing bowl, add the yogurt, and whisk until fully combined.

variation: baby bonnie’s banana-berry yogurt (spring)

• 1 cup fresh raspberries or blackberries
• 3 ripe bananas
• 1⁄4 cup plain yogurt or Greek yogurt

Carrots

• 1 pound carrots

1. Wash and peel the carrots. Cut off the ends.
2. Chop the carrots into thin rounds (1⁄2 inch thick or smaller).
3. 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.
4. 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.

“As I make these carrots, I will put all my love
into it and know that I am nurturing my baby’s
body, mind, and soul.”

This is a super-power-packed nutritional dynamite of a dish! Kale is full of vitamins K, A, and C. Combine this with broccoli, green beans, and the sweet taste of banana, and you have an instant winner!

Makes 6 servings

• 1 cup fresh green beans
• 1 cup fresh broccoli florets (6 to 8 ounces)
• 1 cup green kale leaves (6 to 8 ounces)
• 3 ripe medium bananas

1. Wash the beans and cut off the ends. Cut the beans into pieces about 1 inch in length. Steam the green beans for 20 minutes, or until tender.
2. Wash and cut the broccoli in pieces 1 to 2 inches in length. Steam for 10 minutes.
3. Wash the kale, cut off the stems, and wilt the leaves in a steamer for 5 to 7 minutes. Reserve the liquid from the steamer.
4. 4. Peel the bananas and slice into 1-inch pieces.
5. Put the beans in a food processor with 1⁄4 cup of the reserved liquid and puree until smooth. Add more of the reserved liquid as needed to reach the desired consistency. A runny consistency is fine at this point.
6. Add the broccoli to the green bean puree. Continue to process the mixture until smooth, adding more liquid to keep the mixture from becoming too thick.
7. Add the kale leaves to the puree and continue to process, adding more liquid as needed.
8. Add the banana pieces and continue to process, adding more liquid as needed until you reach the desired consistency for your baby.

Note: This is a great recipe to spoon over orzo for more texture. Or serve it with any other small pasta that your baby enjoys.

This recipe is made with organic raw dark chocolate, which is rich in antioxidants and cancer-fighting flavonoids. Processed chocolate contains refined sugars, but raw chocolate does not. If you want to stay away from chocolate altogether, this may not be the recipe for you. I believe that chocolate is fine in moderation, especially if you are using high-quality, organic, raw varieties.

Makes 10

• 4 ounces silken tofu, drained
• 1⁄3 cup agave nectar
• 3 teaspoon ground almonds
• 1⁄3 cup organic raw dark unsweetened cocoa
• powder
• 1⁄2 cup coconut milk

1. Mix the tofu, agave, almonds, cocoa, and milk in a medium saucepan. Cook over medium heat until all ingredients melt together.
2. Pour the mixture into a blender or food processor and puree.
3. Pour into ice-pop molds. Freeze and enjoy.

Note: This recipe contains no refined sugar

A more sophisticated version of a childhood favorite, this recipe features more complex flavors for your child’s developing culinary palate. You can play with this dish and add veggies and other favorites as you become more comfortable with the ingredients. Enjoy!

Makes 10 servings

• 1⁄2 cup + 2 tablespoons butter
• 8 slices whole grain bread (crusts removed),
• cut into 1⁄2-inch squares
• 51⁄2 cups whole milk or rice milk
• 1⁄2 cup unbleached or all-purpose flour
• 1⁄2 teaspoon sea salt
• 2 teaspoons wheat germ
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon ground red pepper
• 4 cups grated Cheddar cheese
• 11⁄2 cups grated Romano cheese
•  pound elbow macaroni
• 1⁄2 cup soft tofu, drained and cubed very small

1. Preheat the oven to 375˚F. Butter a 9 °— 11-inch glass baking dish.
2. Melt 4 tablespoons of the butter and toss with the bread. Set aside.
3. Warm the milk in a medium saucepan over medium heat, stirring frequently.
4. Melt the remaining 6 tablespoons butter in a large pot over medium heat. When the butter starts to bubble, add the flour and whisk the mixture for about 1 minute. Slowly whisk in the hot milk. Continue cooking the mixture, stirring continuously, until the liquid
5. bread cubes on top.
6. Bake for 30 minutes, or until the cheese mixture bubbles and the bread cubes brown.

Mama Mantra
“Putting a twist on classics expands my son’s palate and can be an opportunity to make traditional foods fresh and healthy.”

Everyone loves this classic Italian-inspired dish—it’s packed full of flavor! You can use linguine or even orzo for younger toddlers still learning how to chew.

Makes 5 servings

• 1⁄2 box pinwheel pasta, or any pasta you like
• 1⁄4 cup olive oil, plus more for pasta
• 1 cup sun-dried tomatoes, diced
• 1⁄2 cup cherry tomatoes, diced
• 1⁄2 small jar capers with the juice (approximately 1⁄3 cup)
• 3 garlic cloves, minced
• 1 tablespoon fresh oregano, chopped
• 1⁄2 cup fresh basil, chopped
• 2 pinches of ground red pepper
• 2 pinches of sea salt
• Freshly ground black pepper
• 1⁄2 cup freshly grated Parmesan cheese

1. Bring a big pot of water to a boil. Add a little salt and a splash of olive oil. When the water is at a rolling boil, add the pasta. Cook for 7 or 8 minutes. Drain and set aside.
2. Heat the 1⁄4 cup oil in a medium skillet over high heat. When the oil is hot, reduce the heat to medium. Add the tomatoes, capers, garlic, oregano, basil, red pepper, salt, and black pepper to taste. Mix together and cook for 7 or 8 minutes, or until the flavors blend well.
3. Add the tomato mixture to the pasta. Stir in the cheese. Serve warm topped with a little more grated cheese.

My little 2-year-old Bodhi goes nuts for this recipe. It is deliciously savory, and you can mix in any vegetables you like. I prefer to keep this dish simple. The touch of wheat germ delivers an added nutritional boost.

Makes 4 servings

• Splash of olive oil
• 2 cups finely chopped fresh broccoli
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon sea salt
• 2 pinches of ground red pepper
• 1⁄2 teaspoon ground black pepper
• 3 eggs, well beaten
• 1 cup organic milk (or soy milk or rice milk)
• 1⁄2 cup heavy cream
• 1 unbaked pie crust (9-inch diameter)
• 1 teaspoon wheat germ
• 1 cup Cheddar cheese
• 1 cup mozzarella cheese

1. Preheat the oven to 350˚F.
2. Pour a little olive oil into a heated skillet. Add the broccoli, onion, garlic, salt, and red and black peppers. Cook, stirring frequently, until the broccoli is tender and the onion is browning and beginning to caramelize. Set aside.
3. Beat together the eggs, milk, and cream in a mixing bowl. When well mixed, add the wheat germ.
4. Place the broccoli mixture in the pie shell. Evenly sprinkle the Cheddar and mozzarella on top. Pour the egg mixture over vegetables and cheeses.
5. Bake for 40 minutes.