MAGDALENA’S FAVOURITE FIRST-FOOD PURÉES
I used to make a double portion of these to feed myself and Archie as they were so delicious!
Oat porridge with apple or pear, almond nut butter and cinnamon
Cook the oats according to the packet instructions, with either water or homemade almond milk and the fruit (cooking the fruit makes it gentler on the tummy). Let it steam for at least five minutes before puréeing with a teaspoon of nut butter and a pinch of cinnamon. (If I remembered, sometimes I soaked the oats the night before at a ratio of 2:1 water to oats, adding a couple of teaspoons of plain yoghurt and popping it in the fridge. The next day, I cooked them in the soaking liquid, adding more water if necessary.)
Pumpkin, carrot and egg
Steam the pumpkin and carrot until soft, boil an egg and then purée together.
Sweet potato, pumpkin and coconut oil
Steam the sweet potato and pumpkin until soft, add a little coconut oil and purée.
Banana and avocado
This is a fantastic travel food as there’s no cooking required. Simply carry the whole fruit with you, peeled and pitted, then mash it in a bowl. Archie had his plain, and I added crunchy nuts and bee pollen to mine.
Watermelon, papaya and yoghurt
Just blend and enjoy.