For babies from 6 months.
Ingredients:
- 1 Hokaido pumpkin
- 6 tsp olive oil
- 6 tsp milk powder (optional)
Directions:
1. peel and de-seed pumpkin then cut into cubes.
2. Steam for 15 minutes or until tender
3. Add 6 teaspoons of powder milk and 6 teaspoons of olive oil (optional but recommended)
4. Puree with fork (for babies from 7 months to teach them how to eat lumpy food) or with blender (for babies 6 months and younger)
Storage:1. Cool down, pour into ice cube tray and freeze.
2. Once frozen, knock the cubes out and store them in freezer bags (makes 2-3 ice cube trays, can store up to 8 weeks)
Nutritional Value:
The orange colour of pumpkin tells us that it is rich in beta-carotene, an important anti-oxidant that the body converts to vitamin A. It also contains vitamin C, potassium and calcium.
Pumpkins contain some of the best nutritional compounds ever. They are highly loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Beta Carotene may reduce the risk of cancer as well as heart disease. It also may be responsible for combating or putting off the degenerative effects of ageing.
Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value. We don't recommend that you offer your baby or toddler pumpkin seeds however. Pumpkins are wonderfully low in fat, low in calories but high in fiber.
Tips:
Don't let the seeds go to waste - roasted pumpkin seeds make an excellent high energy snack for the adults! Simply wash the seeds to remove the strings and blot dry. Then toss with a little vegetable oil and spread in a single layer on a shallow baking sheet. Bake at 250 deg F for 10-15 mins, stirring two or three times. If you wish, you can add salt, then cool before storing.
References:
http://www.wholesomebabyfood.com/
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