Inspired by global flavor combinations, these recipes for baby foods from around the world cultivate adventurous eaters from the very beginning.
It’s never too early to start worldschooling your kids! Begin inspiring the littlest member of your family to enjoy a variety of international foods and discover the joy of multicultural culinary flavors.
Forget store-bought purees!
After hours of research and experimentation, we compiled this list of globally-inspired baby food recipes.
A few tips.
-Chunkier pureees are more appropriate for older babies (over 9 months).
-If you’re worldschooling older kids, consider having a baby food cooking contest! It’s a fun way to experiment with new flavors and get a whole bunch of baby food whipped up at once.
–Don’t assume your baby doesn’t like a particular food if she rejects it the first time she tries it. It can take up to 10 times of trying a new food for your baby to develop a liking to it. Don’t give up!
Italy: Tomato, Basil, Olive Oil
-7 sun-riped cherry tomatoes
-1 tablespoon olive oil
-3 garden-fresh basil leaves
In a blender, add olive oil and basil first. Blend until basil is well-pureed.
Then, add cherry tomatoes, 2-3 at a time, until all ingredients are liquid.
Thailand: Coconut Curry Chicken with Peanut Butter
If your last baby was more than a few years ago, you probably recall doctors advising against introducing peanut butter too early.
Whelp, they changed their minds. Again. Now, pediatricians commonly encourage introducing peanut butter between 4-6 months.
Either way, be forewarned, this recipe contains nuts! Hopefully, you would have figured that out on your own by the time you put the peanut butter in.
-1 chicken breast
-1/2 cup coconut milk
-1/4 cup chunky peanut butter
-1 tbsp low-sodium soy sauce
-2 tsp ground garlic
-2 tsp ground ginger
In a slow cooker on low heat, combine coconut milk, chunky peanut butter, and soy sauce until well-combined. Stir in ground ginger & garlic.
Slow cook chicken for 2-3 hours or until cooked through.
Remove from slow-cooker and allow it to cool overnight in the refrigerator.
Puree, adding water or more coconut milk to thin if needed.
Divide into 3 portions, and freezing immediately what you will not plan to use within 2 days.
Freeze up to 3 weeks.
United States: Vermont Apple Maple Cream
-1 apple, peeled, cored and cubed
-1 tbsp PASTEURIZED fresh cream
-2 tsp maple syrup
-pinch of cinnamon
Pour cream and maple syrup into a blend and mix until completely combined.
Add the apple in sections, blending until smooth.
Top with a pinch of cinnamon.
Mexico: Fried Sweet Plantains with Cocao
-1 ripe plantain
-2-3 ounces Mexican crema
-pinch of cocoa or cocao powder
Peel and cut plantain into 1/3 inch slices. Fry until golden brown on both sides. Allow to cool.
Place 1/2 cooked plantain in the blender with the Mexican crema. Blend until smooth, then add the rest of the plantain and continue to blend until you get a thick puree.
Place in clean glass jar and sprinkle a pinch of cocao powder on top of it.
Greece: Mint & Cucumber Yogurt Puree
-1/4 cup plain Greek yogurt
-1/2 tbsp olive oil
-1/2 tbsp ground garlic
-2 tablespoons cucumber, peeled and finely diced
-2 or 3 fresh mint leaves
Blend yogurt and olive oil together first. Add garlic. Then, add cucumber one tablespoon at a time. Finally, add mint leaves and puree until smooth.
Morocco: Lemon Parsley Coucous with Paprika
-1/2 cup full cooked, plain couscous
-1/8 cup water
-squeeze of lemon juice
-1 tbsp parlsey
-pinch of paprika
Chop parsley finely.
Add water, parsley and lemon juice in blender and blend until parsley is well broken down.
Add coucous in segments, blending to a chunky puree.
Top with a pinch of paprika.
France: Dijon Egg Whip
-2 hardboiled eggs
-1 tablespoon organic mayonnaise
-2 tsp dijon mustard
-2 tbsp chicken broth or water
-pinch of fresh thyme
Combine mayonnaise, dijon, and chicken broth (or water) in a blender and puree. Add hardboiled eggs and fresh thyme. Continue blending until smooth and creamy.
India: Chickpea & Tumeric Puree
In addition to being super tasty and full of fiber, this recipe is packed with beneficial nutrients. Some nutritionists and medical professionals believe tumeric has anti-inflammatory benefits.
-1/4 cup chickpeas
-2 tablespoons oil of your choice
-pinch of tumeric
Pour oil into the blender first.
Add chickpeas in segments, blending until creamy.
Top with a pinch of tumeric.