Did you happen to catch this NY Times article about baby food that hit stands last Sunday?
Yea, me neither.
But my amazing mom went ahead and cut it out so I could read it. What is says is that you, yes you, are creating a change in the baby food business. The amount of moms that are spending the time and making their own baby food is rapidly growing while baby food sales continue to drop. One of the major reasons they call out is because the jars of baby food you can buy at the store are so bad we are left with little choice but to make our own [I feel like there are many other reasons why I make my own baby food, which they did not go into]. But what I didn't realize is that homemade baby food is the second biggest maker of baby food under Gerber [which is and has been the number 1 baby food company for decades] and ahead of Beech-nut, which comes in third. This means that we have some power to change the market and that homemade baby is on the minds of many of the CEOs of major food brands. It is also what led Beech-nut to re-brand their baby food with new packaging and change they way they process their purees by removing all the ascorbic acid, leaving their purees true to color.
Know what this means?
You are changing the way major companies are doing business!!
Just by spending a little time in the kitchen and making food for your little one!
Way to go MAMAs!! High fives all around.
And since they are watching, let's show them what we are made of with this amazing puree with a process that big companies rarely do - roasting. Revolutionary, I know! Roasting fruits and veggies is such an easy way to create deep and rich flavors with little effort on our parts. Simply slice and dice, toss on a baking pan and let the heat do all the work.
What I love about this puree is that by roasting the strawberries [or any berries for that matter] the heat makes them burst open leaving a messy pool of heavenly goodness behind, so juicy that the parchment paper is dripping wet with all the amaziness left behind. No judging if you you accidentally lick the paper clean. Sweet, smooth and beyond delicious, this puree will leave your little one wanting more.
Other great ways to use this puree:
- Spooned over greek yogurt with extra strawberries sliced on top
- Spread over pancakes, waffles or french toast sticks instead of syrup
- Layered and cooked between two pieces of whole wheat bread with ghuoda and cheddar
- Swirled with a spinach puree and cooked quinoa for a delightful balanced baby meal
- Spooned into a reusable pouch for an on-the-go snack
Strawberry + Pear + Cinnamon Puree
1 16 oz carton organic strawberries
2 organic pears or apples
1-2 tsp cinnamon
Heat oven to 375 and line a baking sheet with parchment paper.
Slice pears into small strips and lay first on baking sheet. Cut the heads off the strawberries and either half or quarter the strawberries. Lay strawberries right on top of pears. It will be a tight fit on the sheet but don't worry, you will want all the yummy juices from the strawberries to be soaked up by the pears. Sprinkle with cinnamon.
Roast for 30-35 minutes until you can't handle the most delicious smell in your home any longer. You will want to eat this puree right away. But please, let it cool down just a little bit.
Puree in blender or food processor until smooth.
Makes 20 ounces and will keep 4 days in fridge or 3 months in freezer.
Strawberries have been on the 'do not feed until 12 month list' before. I find that by roasting the strawberries the allergen is eliminated and I have never had any problems. If this if your first time introducing strawberries to your little one, take note and watch for any signs of allergic reaction.