Tag Archives: Pureed

Recipes for babies, toddlers and feeding problems.

Raw Coconut Milk

  • Servings: 8
  • Difficulty: easy
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coconut-milk-2

When I was a little girl growing up in Massachusetts, one of my favorite memories was making coconut beans and rice with my grandma. It was an old family recipe from Jamaica that was made during the holidays. When we were making it, the wonderfully sweet smell of fresh coconut filled the house. I can remember sitting at the kitchen table with a cheese grater grating the coconut meat by hand and placing it on cheese cloth. I can also remember the stern look I got from her when she caught me sneaking a piece to nibble on. It was my dad’s job to “milk” the coconut. The cheese cloth containing the shredded coconut was tied and placed in a pot of boiling water for 20 minutes then squeezed and measured. My dad was the only one tough enough to handle the job. All of this took lots of time but the final dish was like no other. It was a labor of love so we didn’t mind.

Fast forward to the present. Because of the Vitamix, I can make fresh coconut milk in a fraction of the time, no scraped knuckles from the grater, with less mess and nary a burn from scalding water.

Ingredients

Prepare fresh coconut

6oz fresh coconut meat

4 cups of water (total)


Directions

  1. Place coconut meat into the container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and quickly increase speed to Variable 10, then High.
  4. Blend for 30 seconds or until a fine mash is formed using the tamper to press the coconut meat into the blades.
  5. Turn machine off, remove lid, scrape container with a Vitamix spatula, add 2 cups of the water and replace the lid.
  6. Select Variable 1.
  7. Turn machine on and quickly increase speed to Variable 10, then to High.
  8. Blend for 1 minute then pour contents into a Vitamix filtration bag to extract the milk.
  9. Return the mash in the filtration bag to the Vitamix container and add the remaining 2 cups of water.
  10. Repeat steps 6-8.

Food Tip: Save the coconut water extracted prior to removing the meat from the shell to drink separately.  Coconut milk is VERY high in fat calories so watch how much you drink (about 256 calories per 4oz serving). It is an excellent way to boost the calories in a blenderized or pureed diet for people with volume intolerance. Raw coconut milk will only stay fresh in the refrigerator for 4-5 days so freeze any unused milk and/or coconut water in ice-cube trays and store in dated labeled freezer bags. Always test for allergies by giving a small amount (1-2 tsp) over the course of 4-7 days.

Time Tip: Coconuts typically contain 12-14 oz of meat. Freeze any unused meat in a dated and labeled freezer bag for future use.

Money tip: Coconuts are less expensive during the holidays so stock up, process and save.

For more information on picking and processing fresh coconuts, please see my blog post on that topic.

Basic Blend

This is one of those “what we had for dinner” blends.  The picture and the recipe are spoon thick because it can just as easy be used for someone on a pureed diet.  To make it thinner for bolus or pump feeding, just add more turkey stock or bone broth if you happen to have some.  You may notice that the stock is green.  That’s because I blended the meal right after I had made a green smoothie.  By not washing out the container, I saved time and water.  Plus all of the extra nutrients from the green smoothie are now in the dinner blend!

1/2 cup of turkey or chicken stock

2 cups steamed or raw broccoli

1/2 cup brown rice

6oz (approx. 1 cup) cooked turkey or chicken

  1. Place all ingredients in the container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and quickly increase speed to variable 10, then to High.
  4. Blend for 1 minute, using the tamper to press the ingredients into the blades.

Food tip: This recipe is great for starting out.  None of the ingredients are commonly associated with food allergies.  Raw broccoli is a little harder to digest so, if the blend causes gas, steam the broccoli first.

Time Tip: If you are blending for a little one, freeze the blend in ice cube trays for quick easy 1 oz portions.  Depending on the caloric need, use batch blending and store in feeding specific quantities.

Money Tip:  Buying meat on sale is the best way to save money. For example, I buy an extra turkey during Thanksgiving and keep it in the freezer.  I cook it up some time later as a Sunday dinner, turn some of the leftovers into turkey enchiladas and setting aside at least a cup for blending.  Then I boil the carcass to make a a quick turkey stock or, if I have time, turkey bone broth.  Also, buy broccoli in bulk at a club store.  Use as much fresh as you can eat in 4 days and steam the remainder before freezing in 1-2 cup portions for later use.

 

 

Pasta and Lentils (Pasta-e-Lenticchie)

This recipe came from our dear friend, Gary Mirabella.  As you can probably tell by his last name he’s Italian so, when he suggested I make this, I had no doubt it was going to taste amazing!  And, as with every recipe he has shared with us, it was.  So try this tonight for dinner and, for those of you with someone restricted to a pureed diet, don’t forget to save some to puree for them!

Pasta Lenticchie
Pasta Lenticchie

1 19oz can of Progresso Lentil soup
1 tablespoon olive oil
1 clove of garlic minced
¼ cup diced onions
1 cup chopped fresh spinach
¼ grated Romano cheese
¼ cup grated Parmesan cheese
1 tsp Italian seasoning
1/8 tsp ground black pepper
8 oz macaroni salad pasta

Directions: In a medium sauce pan sauté the onions until they are translucent. Add in the spinach and garlic and continue to sauté until the spinach is wilted. Over medium heat, add soup, cheeses and seasonings. Stir to combine. When the mixture begins to bubble and the cheeses begin to melt, reduce heat to low and continue to cook stirring occasionally. Meanwhile, cook pasta according to the directions on the package. Drain and add to soup mixture. Top with a sprinkle of Romano and/or Parmesan cheese and serve with a side of fresh steamed vegetables.

 Pureed Dinner

  1. Place 1 cup of Pasta Lenticchie and 1 cup of vegetables into the Vitamix and secure lid.
  2. Select Variable 1.
  3. Turn machine on and increase to Variable 4.
  4. Blend for 15-30 seconds using the tamper to press the ingredients into the blades. Increase speed and liquid as needed to reach the desired texture.

 

Food tip: When preparing dinners, make sure there are no food allergies to the ingredients. Using canned soup is fine but making your own ensures only the freshest ingredients go into it.

Time Tip: Double the recipe and puree the leftovers in the proportions listed above and freeze in ice cube trays covered in plastic wrap. Store in labeled and dated freezer bags.

Money Tip: Making your own soup from dried lentils saves money. Shop in markets that sell beans in bulk bags or bins. Store dried lentils in airtight bins in a cool dry place.

Nonfried Refried Beans

Non-fried Re-fried Beans
Non-fried Re-fried Beans

1 lb dried pinto beans
6 cups of water
2 tsp beef bouillon
Salt (to taste)

Quick soak- Place washed and sorted beans and the water into a 3 quart saucepan. Bring to a boil and cook for 10 minutes. Reduce heat to low for 1 hour. After 1 hour stir in the bouillon. Continue cooking the beans for 1-2 hours or until they are tender. Properly cooked beans should easily mash with the back of a spoon. Stir in salt to taste and let stand for 5 minutes. Drain the beans and reserve 1 cup of the broth.

  1. Place 3 cups of drained beans into the Vitamix.
  2. Select variable 1.
  3. Turn machine on and quickly increase speed to Variable 10.
  4. Blend for 30 seconds using the tamper to press the beans into the beans. Add small amounts of the bean broth to reach the desired consistency.
  5. Repeat steps 1-3 until all the beans are pureed.

Food Tip: Use them as a side dish, to make burritos, tostadas or as a base for 9-layered dip. Add them to soups and stews as a natural thickener with the added benefit of adding extra protein.

Savings Tip: Because they are inexpensive, buy beans in bulk and store in a tightly sealed container in a cool, dry place. Under these conditions, dry beans can last up to a year. Also watch for sales in Mexican or farmer’s markets. These markets often have sales that are better than buying pre-packaged beans.

Time Tip: Cooked and pureed beans can keep for up to 6 months in the freezer. Double the recipe and freeze them in 1-3 cup size containers. When defrosted, use within 3 days. If using them as baby food, freeze them in standard ice cube trays covered in plastic wrap. Once frozen, put them into labeled and dated freezer bags for fast, fresh, individual portions.

Pureed Whole Grain Pancakes

All of my pureed diet recipes must pass a taste test.  I feel, if I won’t eat it, why would anyone else?  I sampled this recipe and it a tasted like an amped up Cream of Wheat.  I had one of my girls taste it and she cleaned the plate!

GE

1/3 cup of water
4 pancakes (or 4oz by weight)

  1. Add ingredients the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and increase speed to Variable 10.
  4. Blend for 10-15 seconds using the tamper to press the ingredients into the blades.

Food Tip: Serving this warm with maple syrup has all of the flavor of my whole grain pancakes minus the chewing. Increase or decrease the water 1 tablespoon at a time to reach the desired consistency.

Food Tip: If fiber needs to be restricted, use my whole grain pancake recipe but use ½ cup of oat flour, ½ cup quinoa flour and ½ cup of all purpose flour instead of the combination listed.

Money Tip: Of course you can use a prepared pancake mix or frozen pancakes but those will always more expensive.

Time Tip: As with all of my pureed recipes, any leftovers can be frozen in ice cube trays and stored in Ziploc bags for future use.

Matthew’s Oatmeal

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Matt’s Oatmeal

This is the recipe that started it all.  After I blend this in the Vitamix, my family comes into the kitchen looking for the apple pie because that’s exactly what it smells like.  Even if you or your child has never liked oatmeal, give this recipe a try.  You will be amazed at how good it tastes.  The apples and raisins add natural sweetener.  If you like your cereals a bit sweeter you can always add your favorite sweetener to the bowl but try it first.  Enjoy!

GE
Basic Ingredients

4 cups of steel cut oats (cooked)

1 cup fresh coconut milk

2 cups of water

1 large apple (cut in quarters & seeds removed. DO NOT PEEL!) or 1 banana

1/3 cup raisins

2 tbs chia seeds (hydrated in 2/3 cup of water)

2 tsp cinnamon (substitute 1 tsp of vanilla if using banana)

  1. Bring 1 cup of dry steel cut oats, water and coconut milk to a boil.  Reduce heat to low and continue cooking for 15 minutes stirring occasionally.  Remove from heat and let stand for 15-20 minutes or until all of the liquid is absorbed.
  2. GE
    Cooked Steel Cut Oats

    Place the chia seeds, apple, raisins and 1 cup of the cooked cereal into the large Vitamix container in the order listed and secure the lid.

  3. Select Variable 1.
  4. Turn machine on and quickly increase speed toVariable10, then to High.  Blend until completely smooth.
  5. Turn off machine and remove lid.
  6. Add remaining cereal and replace lid.
  7. Select Variable 1.
  8. Turn machine on and quickly increase speed to Variable 10, then to High.
  9. Blend for 30 seconds to 1 minute or until desired consistency is reached.
  10. Pour into ice cube tray, cover with plastic wrap and freeze.
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Ready for Freezing

Food Tip:  This recipe can be reduced by 1/2 and made in smaller containers.  This oatmeal is best suited for older babies and individuals on a pureed diet that can handle a bit of texture.  For younger babies and individuals with gag reflex problems it is best to start with basic oatmeal made from oat flour (see recipe in whole grains).  When making this recipe for younger babies, add 1 ingredient at a time with at least 4 days in between additions to test for allergic reactions.  This recipe tastes so good the whole family will love it!

Money Tip:  Watch your prices.  I use Steel cut oats instead of whole oat groats, old fashioned oats or quick oats.  Oat groats and Steel cut oats have a more robust flavor  and more fiber because of the oat bran.  Other than that, they are pretty much the same nutritionally.  Steel cut oats run about 65 cents a pound if you buy them in bulk.  Since you are grinding or blending, why not save some money.

Time Tip:  Each cube is approximately 1 once.  Storing you cubes in labeled freezer bags will save lots of time and your servings will always be fresh.  To serve, simply put the desired portion in a microwavable bowl the night before and heat for 15-30 seconds on high.  If the cubes have not been defrosted, it will take 30-60 seconds to heat. 4 frozen cubes takes approximately 45 seconds.