Yummy Carrot Spread; not just for babies

When I looked in the fridge today, I realized that we had an abundance of carrots, two big bags in fact. What to do? Should I make more carrot ginger juice? another carrot slaw perhaps? do I dare attempt the mouth-watering carrot cilantro soup recipe seen here? After much debate, I decided the easiest choice would be to steam them into baby food for my almost 10 month old baby. But that just seemed boring, plus it's time to be introducing more flavours and thicker textures to my little guy now, things like garlic and herbs.

So I ended up making carrot spread which comes from a cool little book named Sprout Right given to me by my good friend Ashley, Thanks Ashley! And before I alienate anyone who doesn't have a child, the recipes from this book are great for adults also! In fact, every recipe from this book has been a total winner. It includes everything from healthy ways to make chicken fingers to super tasty vegetarian shepard's pie.

I smeared this dip, still warm from the steamer on crackers topped with cheddar cheese for a tasty little snack for myself. I also topped it on baby crackers for my little guy who gobbled them up unfazed by the new flavours of *tahini and basil. I also suspect this would make a great sandwich spread or dip for raw veggies or chips.


*If you have a family history or concern of nut or seed allergies you may want talk to a nutritionist or family physician before introducing nuts or seeds to you baby.

Carrot Spread
from Sprout Right by Lianne Phillipson-Web

8 medium carrots, peeled and diced
1 clove garlic
1 tbsp tahini or sunflower seed butter
1 tbsp fresh basil or cilantro, chopped
1 tbsp extra virgin olive oil or flax oil
1 tsp lemon juice

1. Steam carrots until tender and cool slightly
2. Puree all ingredients in food processor or blender. Consume within 3 days.

Food for baby

Now that my little guy is 6 months old, he is starting to eat a small amount of solid foods. I first gave him iron fortified rice and oat cereal and now I am additionally introducing a new fruit or vegetable puree every 4 days as recommended in order to reduce future allergies. A great online resource called wholesomebaby describes a simple way to make and store baby food using ice cube trays and so I thought I'd give it a try. Each cube of the ice cube tray can hold roughly 1 oz of baby puree which is the ideal serving size. Making your own baby food is a great way to save a few bucks as well as keeping things healthier for your baby by using organic fruits and veggies when possible.

Yam and Carrot Puree

1. steam 1 large yam and 3 carrots (steaming maintains the most nutrients)
2. puree in blender or other appliance
3. add a small amount of water, formula or breast milk to thin the puree if needed
4. pour into ice-cube tray (most newer trays are BPA free)
5. freeze
6. pop out of ice cube tray into a freezer zip-lock bag and label
7. remove from freezer and thaw when it's time to feed baby