Your Baby – July 2019

60 | JULY & AUGUST 2019

Recipes and styling: Ziska Baumgarten; Photographer: Adel Ferreira

1 cup milk of choice

(cow’s milk, almond

milk, coconut milk)

1 teaspoon

turmeric powder

¼ teaspoon

ground cinnamon

pinch ground

black pepper

2 teaspoons maple

syrup or honey

(optional)*

1. Bring milk to a simmer
   in a small pot over medium
   heat. Add the turmeric
   powder, cinnamon and
   black pepper and stir well.


2. Add the maple syrup or
   honey (if using) and stir well.


3. Remove from heat, let
   cool a little and serve.

1 ripe banana

½ cup baby spinach

½ cup formula or

breast milk

2 tablespoons butter,

melted (or coconut oil)

1 egg

1 cup oats

1 teaspoon baking

powder

1. Preheat oven to 180ºC.
   Line the holes of a mini
   muffin tin with paper cups.


2. Place all the ingredients
   in a blender, and blend until
   smooth. Pour into prepared
   muffin cases (fill each just
   over half), and bake for 15
   minutes or until a skewer
   inserted comes out clean.

Golden milk is an

ancient Ayurvedic

remedy for colds, flu and

sore throats. It is believed

to have anti-microbial

properties and acts as

an immune booster

The anti-inflammatory

and anti-microbial

properties of garlic makes

it a super cold and flu buster. Its

volatile oils also help to open up

the respiratory passages

to bring your baby relief

from congestion

The beta carotene

in carrots supports the

body’s mucus membranes

that line the respiratory and

intestinal tracks. It acts like

armour, making it harder

for bacteria to enter the

bloodstream and make

your little one sick

Leafy green foods
contain vitamins A,
C and K, iron and other
nutrients including chlorophyll,
lutein and folate. These boost
immunity, protect against
cancer and help to lower
blood pressure

Golden milk (from 12 months)

Green blender muffins

(from 9 months)

*Only give honey to babies older than 12 months to prevent a possible

reaction to bacterial spores that can cause botulism

1 cup water

1 potato, peeled

and diced

½ lemon, cut into slices

1 clove garlic

1. Bring water to the boil in
   a small pot. Add the potato,
   lemon slices and garlic.
   Reduce heat, put a lid on
   and let simmer for 10-15
   minutes or until the potato is
   fork soft.
   2. Remove from heat, drain
   cooking liquid (reserving
   a little to thin mash, if
   necessary) and remove
   lemon slices. Mash using
   a potato masher or transfer
   to a blender, and purée
   until smooth. (Be careful not
   to over-process the purée,
   as potato can become like
   wallpaper glue if you blitz
   it for too long.) Add a little
   of the cooking liquid if the
   purée is too thick.

2 carrots, peeled

and diced

1 apple, cored, peeled

and cut into chunks

1 teaspoon grated

fresh ginger

juice of ½ naartjie

1. Place 1/2 cup water in
   a medium pot, place
   steaming basket inside, and
   steam the carrots and apple

for 10-12 minutes or

until soft.

2. Let cool slightly, then
   transfer the carrots and
   apple to a blender. Add the
   ginger and freshly squeezed
   naartjie juice and purée until
   smooth. Serve immediately
   or store in an airtight
   container in the fridge for up
   to three days, or freeze for
   up to three months.

Lemon & garlic mash potato

(from 6 months)

Carrot & ginger puree

(from 6 months)