Ingredients

• 1/2 pound black-eyed peas
• 1 c. brown or white rice powder
• 1/2 pound cooked ham (cubed)
• Water to cover

Directions

Rinse and sort beans. In large stockpot, add beans and water to cover by about an inch. Let
soak overnight. OR, you can use quick soak method: Instead of soaking overnight, bring to
boil and boil for 5 minutes. Then let soak for 1 hour. Once either of those are done, then
bring back to boil, adding more water to cover if necessary. Simmer covered for 1 1/2
hours until tender. During last 15 minutes of cooking add rice powder. Drain excess liquid
and remove to food processor, adding the cooked ham. Process until smooth, adding more liquid
if necessary. Do not make too thick or it can cause baby to choke. Freeze in ice cube trays.

Ingredients

• 2 Tablespoons fruit juice
• 1/2 medium apple, cored and peeled 1/2 carrot, washed and peeled
• 1 teaspoon lemon juice

Directions

Puree all ingredients in blender. Or, grate apples and carrot and mix with juice before serving.

Ingredients

• 2 pounds carrots
• 1 pound potatoes
• 3/4 c. red lentils
• 1 to 1 1/2 tsp. coriander
• 2 1/2 c. breastmilk or formula
• water

Directions

Peel and slice carrots. Peel potatoes and cut into small cubes. Rinse and sort the lentils.
Put into saucepan, adding the coriander and milk. Bring to a boil and boil for about 10-15
minutes or until vegetables and lentils are tender, adding more water if necessary. Remove
to food processor and process until smooth. Add water to achieve desired consistancy.Freeze
in ice cube trays.

Ingredients

• 4-5 drumsticks (about a pound)
• 1 pound of carrots
• 1-2 celery stalks
• 1 bay leaf
• 1/4 tsp. pepper (optional)
• 1 medium onion
• 4-5 medium potatoes
• 4-5 medium potatoes

Directions

Add water to large stockpot. Peel carrots and cut into large pieces, set aside. Cut celery
into large pieces, add to water with chicken drumsticks. Add bay leaf and pepper. Cut onion
into quarters, add to water. Bring to boil over medium high heat. Turn down to medium low
and let simmer covered for 2 hours. Remove the bay leaf. Remove the drumsticks and transfer
to a plate. Using a fork, remove the chicken from the bone, being careful to remove all the
gristle and danger bones. Once chicken is removed from bones, add chicken back to pot. Peel
and cut potatoes into small chunks. Add potatoes and carrots to pot. Add barley as well.
Cover and simmer for about an hour, until vegetables and barley are tender. Remove from
broth with a slotted spoon to food processor. Process until smooth, adding broth if necessary.
Reserve broth and freeze in ice cube trays. Freeze the stew in ice cube trays also. If your
baby is older and can chew small, soft pieces, you can process for shorter time to achieve
small chunks.

Ingredients

• 1/2 c cooked boneless chicken – chopped
• 1/4 c cooked brown rice
• 1 ripe peach
• 1 tb peach juice (white grape or apple juice may be used or juice may be left out)
• 1 tb milk
• 2 ts wheat germ

Directions

Mix all ingredients together, transfer to blender/food processor and puree or chop to make textured for older babies