Pure Carrot Puree

Carrots are a wonderful source of antioxidants and thus are super healthy. They are fun to eat and generally available year-round. Eating carrots can help protect against heart disease and certain cancers and promote good vision. The vegetable’s beta-carotene is a rich source of vitamin A.

1 pound carrots
Wash and peel the carrots. Cut off the ends.
Chop the carrots into thin rounds (1⁄2 inch thick or smaller).
Steam the carrot pieces for 15 to 20 minutes, or until soft (the flat side of a metal spatula will easily mash the carrots). Reserve the liquid from the steamer.
Transfer the steamed carrot pieces to a food processor. Add 1⁄2 cup of the reserved liquid. Puree until smooth. Continue to add the reserved liquid in scant 1⁄8-cup increments until the puree reaches the desired consistency and smoothness.
“As I make these carrots, I will put all my love
into it and know that I am nurturing my baby’s
body, mind, and soul.”

baby charlie’s apple and mango yogurt

Makes 4 servings

1 medium mango
2 Fuji apples
1⁄2 cup plain yogurt
Wash, peel, core, and cut the mango into 1-inch pieces.
Steam the mango and apples together for 10 to 12 minutes, or until soft. Reserve the liquid from the steamer.
Puree the apple and mango in a food processor with 1⁄2 cup of the reserved liquid. Add more liquid as needed to obtain the desired consistency.
Transfer the apple/mango mixture to a mixing bowl, add the yogurt, and whisk until fully combined.
variation: baby bonnie’s banana-berry yogurt (spring)

• 1 cup fresh raspberries or blackberries
• 3 ripe bananas
• 1⁄4 cup plain yogurt or Greek yogurt