Ingredients

I often write about and use ingredients that may not be familiar to many people.  However the ingredients I suggest are getting easier and easier to find.  I shop at my two local health food stores and I also have found these ingredients at large Bulk food stores.   I suggest that you be adventurous and try these new ingredients!  They are nutritious and delicious!  Remember to follow food introduction guidelines for any ingredient you are adding to your baby’s diet.  After a year you can pretty much introduce anything, just watch for allergic reactions if they are common in the family.

Agave Nectar – from the agave plant (tequila!) – has a relatively low glycemic index due to its higher proportion of fructose and lower levels of glucose– great replacement for honey – ‘fresher’ taste

Almonds, Almond Butter & Milk – manganese, vitamin E, magnesium, tryptophan, healthy fat, most alkaline of all nuts – healthy source of fat, carbohydrate & protein

Apricots – unsulphured – Apricots are great for babies because they are high in fibre and iron.  When buying apricots (and all dried fruit) look for organic – unsulphured.  These apricots will look brown, rather than bright orange.  Sulphites are often added to dried fruit to keep their colour, but are not an additive that is healthy for young children, or even adults.  Organic dried fruit may still contain sulphites, so look for unsulphured.

Barley Flour – barley’s claim to nutritional fame is based on its being a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese.

Brown Rice Syrup, is sticky sweetener with a caramel undertone – it makes a good substitute for corn syrup.  It.  It is considered one of the healthier sweeteners because it is made of whole foods; brown rice, combined with an enzyme, cooked down, strained & cooked down again to a sticky syrup.  One part of the syrup (glucose) metabolizes quickly, giving you a quick boost of energy, while another parts (maltose + maltotriose) metabolizes slowly allowing you to keep that energy for 2 – 3 hours.

Butter – over margarine – Butter contains vitamins and is a natural source of fat.  Margarine is caused by hydrogenation of vegetable oils and contains trans fats.  Choose Butter! Sparingly!

Coconut Oil – A naturally saturated fat; coconut oil good for the heart, the immune system and our overall health.  The saturated fats present in coconut oil are anti microbial and help our bodies to absorb minerals like calcium and magnesium

Dates – a staple in Middle Eastern cooking – very sweet – source of iron, fiber, calcium – great way to add sweetness to baked goods

Garam Masala – a blending of spices from India, this is a great savory-spicy addition to baked goods.  It adds a warmth, but not a heat.  Depending on where it is from, Garam Masala can contain a varying combination of any of the following spices: pepper, cloves, cumin, cinnamon, cardamom, nutmeg and star anise.  If you do not have this spice I suggest adding  1/8 t cloves, 1/4 t ginger, 1/2 nutmeg and 1 t cinnamon.

Hemp Oil – green, cold-pressed & unrefined.  Contains ideal ratio of Omega 3 & 6 Fatty Acids (1:3)

Kale – Great source of fibre, dark green vegetables are rich in vitamins & minerals – Vitamins K, A & C, B-Vitamins, Calcium, Iron, Magnesium,

Millet – cooks up similar to couscous – technically a seed, high in magnesium, phosphorus, manganese, tryptophan, alkaline

Nutritional Yeast – Great source of B12 – important for vegetarians (non-animal source), found in refrigerator at health food store

Green Papaya – vitamin A, C, E, folate, potassium, contains papain – 1 g of papain can digest 10 g of meat – very strong digestive enzyme, reduces indigestion & gas, detoxifying fruit, more green = more papain – for a green papaya there should be no orange or yellow on the skin

Parchment Paper – Guarantees an easy baking sheet clean-up – doesn’t stick – goes in the green bin also reusable – makes the best roast potatoes!

Quinoa – (/’ki.nwa/) source of Iron, Calcium, Magnesium, Manganese, only non-animal source of a ‘complete protein’, ‘pseudograin’ – great alternative to rice or couscous, sacred grain of Incas (more calcium than milk!)

Sea Salt – commercial table salts have been “chemically cleaned” and reduced to sodium chloride, sea salt has greater amounts of iodine & the brine is evaporated by the sun, naturally creating salt

Spelt Flour – contains 1/3 the gluten of wheat, b-vitamins, manganese, tryptophan, easy replacement for whole wheat – finer texture: ‘in between’ refined & whole, – high water solubility = quickly dissolves in body & releases nutrients

Sucanat – non-refined cane sugar that has not had the molasses removed from it – pure dried sugar cane juice, grainy texture – suitable replacement for brown sugar

Tahini: a paste of ground sesame seeds.  It is high in protein, calcium, fibre, iron and zinc.   Middle Eastern tahini is made of hulled, lightly roasted seeds.  Also known as Tahini, tahine, tehina, or sesame paste

Tamari – the ‘healthy’ soy sauce – source of niacin, manganese and protein – traditionally made & fermented: produced with minimal or no wheat

Tempeh – is a fermented soy product.  It is important when you are eating soy products that they are fermented, as they are better assimilated by the body.  IT is very high in B12, magnesium, manganese and protein

Walnuts – high source of Omega 3 fatty acids, manganese & tryptophan – a quarter-cup walnuts provides 90.8% of the daily value for Omega 3’s

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