Foods (9 months)

Sweet Potatoes Asian Sweet Potatoes Acorn Squash Butternut Squash Golden Potatoes Turnips Carrots Avocados Apples Bananas Strawberries Peaches Peas Mangoes Yams Pears Green Beans Blueberries Kale Lentils Black Beans Pinto Beans Ground Flax Seeds Nutritional Yeast Rice Cereal Amaranth Quinoa

10 month baby snacks

thin apple slices grapes cut in half blueberries strawberries slices of watermelon with the rind on slices of cantaloupe with the rind left on peas cheese sticks yogurt Crackers Hummus Lentil soup Rice cakes Roasted sweet potato Roasted zucchini Steamed veggies Pasta drizzles with olive oil Banana Stewed Dates Stewed prunes Mini zucchini muffins Bread with vegemite

Veg moong dal soup (9m)

Carrot 1 Peas 1/4 cup Moong dal 1 tsp Ghee 1 tsp Tomato 1/2 Coriander powder 1/2 tsp Salt Pepper Put ghee. Add tomato, sauté. Add peas and carrot. Add corriander powder, Salt and pepper. Pressure cook for 2-3 whistles. check seasoning. Puree coarsely. Serve.

Vegetable Soup (8months)

Ingredients: Half carrot 1 potato 2 pods of garlic 1 tomato 1/4 cup peas 1/2 cup zucchini few leaves of palak salt to taste half tsp butter pinch of black pepper Method: Cut all vegetables in small pieces. Put them in pressure cooker along with salt and water (water level -so much that all vegetables are soaked) Pressure cook for 3-4 whistles. Allow to cool put the content in the blender along with water and make a puree.Let the puree boil in an open vessel(u may add water if u feel the soup is thick.) if needed add more along with butter and black pepper. the soup above is a very good option for the toddlers as they fail to eat vegetables normally even half a cup of this soup would be great for the child's nutrition. It is not always neccessary that all the above vegetables should be there you can add or substract any veggie.

Carob Almond Balls

These delicious treats are quick and easy to make but have a rich, sophisticated flavor.  Adapted from www.bakes theatre.blogspot.com 18 dates, pitted and chopped 1 1/2 cups almond meal 3/4 cup carob powder 1 tsp alcohol-free vanilla 1. Process dates in food processor until finely chopped and dates adhere together. 2. Add almond meal, carob powder and vanilla.  Process until smooth. 3. Roll dough into small balls.  Refrigerate. Servings: 28 Yield: 28 Preparation Time: 15 minutes

Vegan pancakes

Pancakes usually have sugar and oil.  Here I use dates to substitute for both of those ingredients.  I also use almond meal to replace some of the flour to add protein. You can do so many things with pancakes:  add carob chips, chocolate chips, blueberries or chopped nuts to the batter before cooking.   You can top pancakes with caramalized banana.  To caramelized bananas, spray small skillet with cooking spray.  Slice ripe banana into skillet and heat over low heat until warm and mushy. You can top pancakes with Caramel Sauce, Carob Sauce, Raspberry Sauce or Strawberry Sauce. 2 medjool dates, pitted and chopped 1 cup almond milk 1/2 cup whole wheat flour 1/2 cup almond meal 2 Tbs baking powder 1/8 tsp salt 1. Using a small blender, puree dates and almond milk. 2. Combine flour, almond meal, baking powder and salt. 3. Stir date mixture into flour mixture until just combined. 4. Drop 1/4 cup batter at a time onto hot greased skillet over medium high heat. 5. Cook until bubbles appear on top of pancake, about 3 minutes. 6. Flip pancake and cook other side for about 2 minutes. Makes 8 servings.

Raspberry muffins - vegan and sugarless

12 medjool dates, pitted and chopped 1 cup sour almond milk (see note) 1/2 cup applesauce 1 tsp vanilla 1 1/2 cups white whole wheat flour 1/2 cup almond meal 1 tsp baking soda 1/2 tsp salt 1 12 oz package frozen raspberries 1. Defrost raspberries 3-5 minutes in microwave until raspberries are somewhat thawed but still firm. 2. Using a blender, puree dates, sour almond milk, applesauce and vanilla. 3. Combine flour, almond meal, baking soda and salt. 4. Stir date mixture into dry ingredients. 5. Gently fold in raspberries. 6. Spray muffin pan with cooking spray.  Spoon batter into pan. 7. Bake at 400° F for 25 minutes. Servings: 12