A recent report by the Environmental Defense Fund (EDF) has uncovered that baby foods contain detectable levels of lead, further straining the trust between consumers and corporations. Published in June 2017, the EDF’s analysis of 11 years of FDA data revealed that 20% of 2,164 baby food samples had lead. The worst offenders included grapes, apples, pears, sweet potatoes, carrots, arrowroot cookies, and teething biscuits.

Lead exposure is hazardous at any level, but it is particularly concerning for infants and young children as it can lead to lifelong behavioral issues and reduced intelligence. While lead is naturally present in soil, the increase in lead-contaminated foods is largely due to decades of pesticide use.

Benefits of Making Baby Food:

Making your own baby food offers several advantages beyond reducing lead exposure:

– Ingredient Control: You can ensure the quality of ingredients. Commercial baby foods are processed with high heat to kill bacteria, which also destroys many vitamins and nutrients. For the most nutritious baby food, use home-grown fruits and veggies or opt for organic produce.
– Environmental Benefits: Reduce packaging waste by storing baby foods in glass jars or ceramic containers, which also prevents chemical leaching from plastics.
– Cost-Effective: Homemade baby food is more economical than buying jarred foods and pouches.
– Convenience: Preparing baby food isn’t difficult or time-consuming. You can make it while cooking meals for the family and freeze purees in ice cube trays for quick, single servings.

Wholesome & Nutritious Baby Food Recipes:

Around 4 to 6 months, babies are ready for solid foods. Start with 1 to 2 tablespoons of single-ingredient foods to check for allergies. As they grow, introduce more diverse foods.

1. Green Bean, Potato, and Kale Puree: Packed with vitamins C and K, iron, and beta carotene, this puree includes chicken stock and fresh parmesan cheese.
2. Yogurt & Berry Swirl: Combine whole-milk yogurt with a warmed puree of blueberries and raspberries.
3. Chicken & Apple Puree: Steam apple slices and chicken breast, then blend until smooth. Freeze in individual portions.
4. Baby Cereal: Use whole grains like brown rice, barley, oats, or pastina, mixed with fruits like bananas, raisins, or apples.
5. Healthy Teething Biscuits: Made with dry oats, banana, and coconut oil, these biscuits are perfect for soothing sore gums.
6. Carrot Beet Soup: A sweet and easy-to-digest soup made with carrots and beets, ready in 10 minutes using a pressure cooker.
7. Sweet Potato & Carrot Fries: Slice, toss in olive oil and paprika, and roast for 35 minutes.
8. Broccoli & Cauliflower Cheese: A family-friendly casserole with cauliflower and broccoli florets covered in white cheddar cheese.
9. Tomato & Avocado Scramble: Scrambled eggs with diced tomato and avocado, adaptable with any meat, cheese, or veggie combo.
10. Baby Popsicles: Made with mangoes, bananas, and coconut milk or peaches, yogurt, and banana.
11. White Fish, Carrot & Leek Puree: A brain-boosting puree rich in omega-3 fatty acids.
12. 3 Cheese Mac: A quick 10-minute recipe with parmesan, gruyere, and mascarpone cheese with mini pasta shells.
13. Mexican Fiesta Stew: A vegetarian, freezer-friendly mix of onions, sweet peppers, corn, tomatoes, brown rice, and black beans.
14. Pea Fritters: Green pancakes made with peas, eggs, and self-rising flour, with optional add-ins like feta cheese and spring onions.
15. Yogurt Melts: A healthier version of Gerber’s yogurt melts, made by blending fruit with plain yogurt and freezing.
16. Banana Sushi: Tortillas spread with peanut butter and cinnamon, wrapped around a banana, and sliced into rolls.