Eat Happy, Be Healthy!
Thai Carrot Baby VEGGIE BLEND
Vitamin A is essential for proper growth and development, protecting the single cell layer of the gut lining called the epithelium, vision development, and along with vitamin D is involved in the development of the immune system. Therefore, vitamin A (along with vitamin D) is a very important fat soluble vitamin to prevent the development of allergic disease. Carrots are rich in beta-carotene (a pre-vitamin A) which requires enzymatic action to become the active vitamin A (also known as retinol). The conversion rate is relatively low, and in some individuals genetic alterations reduce the activity of the enzyme BCMO further making it even more difficult to produce enough active vitamin A. Egg yolks are a rich source of retinol, and therefore can be an excellent addition to ensure proper vitamin A status in your little one. Plus, egg yolks are one of the best sources of choline which is important for optimal brain development. Therefore, as babies start eating complimentary foods, it is very important to ensure adequate choline intake. Babies need ~ 150mg of choline per day, which is most easily met via the intake of egg yolks (1 egg yolk provides 150mg) or liver (1oz provides 80mg) . Supplementation may be helpful/essential if your baby does not tolerate eggs or liver. Work with your dietitian or health care provider if this is the case.
Makes 10 servings
Time: ~20 minutes
1 bundle fresh organic carrots (7-8 medium)
2 cloves garlic
1 teaspoon , peeled ginger root (or more to taste)
3 whole pasture-raised eggs
1/4 cup organic canned coconut milk
1/8 teaspoon sea salt
Place a steamer basket into a medium pot, and fill with 1-2 inches of water. Wash the carrots, trim the tops, and cut in half. Place carrots, along with garlic cloves, and small piece of peeled ginger root into the steamer basket and cover.
Bring to a boil, and set timer for 5 minutes. After 5 minutes, add the whole eggs, and steam for another 10 minutes. Remove the eggs and strain under cold water. Pierce the carrots with a fork to make sure they are fork tender (if not, steam another 3-5 minutes). Transfer the veggies into the food processor and process along with the coconut milk and salt to your desired texture, keeping it very smooth for younger babies.
Meanwhile, peel the eggs, and remove the yolks. Save the whites if desired*. Add the yolks to the processor and process until incorporated.
Transfer mixture to a baby food freezer tray, and freeze. Once frozen, transfer into a sealable freezer ziplock bag or glass mason jar. To serve, allow to thaw in refrigerator overnight or place into a microwave safe bowl and microwave for 30 seconds. Stir, and feel the mixture to make sure it is not too hot.
*Note: Some babies do not tolerate egg whites, but egg yolks are fine. If your baby is able to tolerate egg white and enjoys finger foods, you can give them small pieces of the egg white with their meals. Or you can mash them up with avocado and a pinch of salt for another easy protein and fat rich baby puree.
Tip: I like to use bundled carrots with the greens because they are more fresh and have a more delicate skin.
Nutrition (per serving): 45kcal, 2.6g fat, 4.5g carbs, 1.5g fiber, 1.2g protein, 45mg choline.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.