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Coming Soon: A New Look!

Hello to all of our fabulous foodie followers!

We have big news: the Petit Organics blog is currently under renovation and will be back with a super spectacular new look very soon! Be sure to check back regularly to find and bookmark the new blog link.  If you don't already, please follow us on Twitter @PetitOrganics and on Facebook at facebook.com/PetitOrganics where we will keep you up to date on the blog progress.

In the meantime, bon appétit to you and your bébés!

A Little Bit of Summer in March: Swordfish in a Snap!

Welcome to March! Can you believe we have arrived to the third month of 2013? Where does the time go? It seems like yesterday we were celebrating the New Year and making resolutions. We don't know about you, but over here at Petit Organics, March means two things for us:

1. Where is spring?
2. We really miss warm weather!

Since you might be feeling the winter doldrums like us, we are sharing a traditional summer recipe perfect to warm up your dinner menu for your wee ones and hubby alike: Gluten-Free Baked Swordfish with Mango Salsa. Hopefully it will be the perfect way to hold your family over until the spring bounty that is just around the corner at your local green market.

Swordfish are a tropical fish found in open water which means they are high and protein and low in fat. In fact, one serving of swordfish has a whopping 27 grams of protein - pretty amazing! It is a more oily fish which means it is very rich in Omega 3; however it also means it has a stronger flavor. In order to neutralize the stronger flavor, we have balanced it with a salsa of mango, sugar snap peas, purple onion, corn and oregano. A helpful bonus: swordfish can only survive in the wild and are not possible to farm which means they are a very clean fish.

Baked Swordfish with Gluten-Free Mango Salsa

Ingredients:

• 1 1/2 pounds swordfish (okay to purchase fresh or frozen then defrost)
• 1 cup mango (peeled and cut into 1" cubes or purchase frozen and defrost)
• 3/4 cup sugar snap peas (stem end and string discarded from each then cut in half)
• 1/2 cup corn kernals (fresh or frozen and organic, non-GMO is preferred)
• 1/4 cup purple onion, diced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano, crushed
• Pinch sea salt
• Pinch fresh cracked pepper

Preparation:

Preheat oven to 400 degrees F. Combine the mango, sugar snap peas, corn, onion, oregano and olive oil in a mixing bowl. Stir several times over and spread evenly into the bottom of a baking dish.

Slice the swordfish into 1/4 - 1/3 pound pieces. Sprinkle the pieces with sea salt and cracked pepper and lay across the mango salsa in the pan.

Bake in oven for 20 - 25 minutes turning fish once until cooked through and it flakes away. Plate and serve.

Bon appétit to you and your bébés!

Bell Peppers & the Ultimate Roasted Pepper Recipe

Bell Peppers which are delicious both raw and cooked can do more than add flavor to your omelette, pasta sauce or hummus. They are nutrient-dense and are one of the richest sources of Vitamins A and C. Just one cup of bell pepper a day fulfills 100% of your little one's requirement of both vitamins. 

Aim for a variety of colors when shopping for bell peppers. You can find green, red, orange and yellow varietals. Did you know that red bell peppers are actually more mature green peppers? This makes them much sweeter, milder and easier on the digestive system. It is helpful to note that green peppers are often challenging on babies' and toddlers' digestive systems. 

When shopping for bell peppers, look for firm and shiny peppers without wrinkled skin. It is also important to buy organic peppers as they rank number 3 on the dirty dozen list. They should be stored in a ventilated plastic bag in your vegetable crisper drawer.

Roasted Bell Peppers

One of the best ways to enjoy peppers is by roasting them. Roasted peppers are deliciously versatile: add them to a pasta sauce to sweeten it up, roll them in a tortilla with cream cheese for a toddler friendly lunch idea, or serve them up with fresh mozzarella for a perfect appetizer at your next party!

Ingredients:

4 - 8 red, orange and/or yellow bell peppers

Preparation:

Preheat oven to broil setting. Line a baking sheet with parchment paper and place peppers on sheet.

Broil peppers on the top rack of your oven, rotating the peppers when blackened (approximately every 10 minutes) until all sides have been roasted.  Remove from oven and place in a metal or glass bowl and cover the top completely with a layer of plastic wrap. This step is important because it allows the pepper's skin to separate from the flesh for easier peeling.

When cool enough to handle, remove the plastic wrap from the bowl. One at a time, remove the skin, stem and seeds from each pepper.

Peel them into 2" strips, quickly rinse them with water and lay out to dry on a paper towel.

When dry, place the roasted pepper strips in a glass or plastic container with olive oil, a pinch of salt, 2 grinds of fresh cracked pepper and 1/2 a teaspoon of dried oregano (crush it in the palm of your hand prior to adding to the peppers to bring out a fuller flavor).

The peppers will last up to 3 weeks in the refrigerator.  You can also puree them in a food processor or blender for the perfect, sweet baby food!  Bon appétit to you and your bébés!

Must-have food of the day: Zucchini

Springtime is right around the corner and we could not be happier. Spring is such a beautiful season - so vibrant and green - just like today's featured veggie, the zucchini!

Zucchini is a relative of winter squash, melon, AND cucumber! Since it has a soft shell and creamy flesh, it is best eaten fresh and shortly after it is harvested. Although most of us consider zucchini a vegetable, it is actually a fruit (as evidenced by its small, nutrient-dense seeds).

Zucchini boasts a wide range of health benefits, from helping cure asthma to preventing bruising. Zucchini has a water content of over 95%, but it is also surprisingly rich in essential vitamins and minerals such as Folic Acid, Potassium, and Vitamin A. To obtain the full antioxidant benefits of zucchini, it is important to eat this veggie in its entirety, including the skin and seeds. Be sure to purchase organic whenever possible to lower the risk of toxic chemicals and pesticides.

Michelle's Famous Zucchini Sweet Potato Bread

This quick bread became an overnight sensation when co-founder Michelle made it for her son's school bake sale. It is now a published recipe that is pretty famous here in New York City. This will no doubt become a regular part of your weekend brunch menu. Slices of this bread are also an excellent treat in your little one's lunchbox - there is very little sugar and no oil!

Ingredients: 

• 3 containers Petit Orgaincs Simply Zucchini (or 3 medium zucchinis, cooked and pureed)
• 3 containers Petit Organics Simply Sweet Potato (or 1 large sweet potato, cooked and pureed)
• 1 1/2 containers Petit Organics Simply Apples (or 2 apples, cooked and pureed)
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup walnuts (optional)

Preparation:

1. Preheat oven to 350 degrees F and spray a loaf pan with non-stick cooking spray. 
2. Sift the flour, cinnamon, baking soda, baking powder and salt in a large bowl and set aside.
3. Using an electric mixing stand on medium speed, beat the sugar, apples, eggs and vanilla in a large bowl until thoroughly combined (approximately 3 minutes). 
4. On low speed, add the zucchini and sweet potato purees until thoroughly combined (approximately 2 minutes).
5. Slowly in batches, add the dry ingredients to the wet mixture. Stop periodically to scrape down the sides. Option to stir in the walnuts.
6. Transfer the batter to the loaf pan and bake until a toothpick inserted in the center comes out clean (approximately 1 hour to 1 hour and 15 minutes).

Bon appétit to you and your bébés!

A Little Miracle: The Avocado & a Fantastic Frosting Recipe

This fun fruit might be the perfect addition to the vegan baby diet. Avocado, also known as the alligator pear (cute, right?) is a powerhouse food. They help boost levels of HDL which are the "good fats" that our body needs. Avocados also helps fight free radicals and can even help lower LDL or "bad fats." 

Many people don't realize that avocados are a super source of protein too. In fact, they have all 18 essential amino acids necessary for the body to form a complete protein. Unlike protein found in red meats like steak (which is difficult for most people to digest), avocado protein is easily absorbed because they also contain fiber. Who knew?

When shopping for avocados, you should avoid overripe ones in order to maximize the nutritional value. They are easy to spot because they have dents and are overly soft when you touch or hold them. It is okay to buy very hard, unripe avocados and let them ripen at home before eating. A quick tip: need your avocados to ripen overnight?  Place them in a brown paper bag and roll closed around the fruit. Check them in the morning and voila: perfectly ripe avocados! Remember that the flesh closest to the skin is the most nutrient-dense so be sure to scrape out every last bit.

Lemon-Vanilla Avocado "Buttercream" Frosting

It's no secret that children with allergies as well as vegans have a difficult time at birthday parties - especially when cake is served. It breaks a parent's heart to keep their little hands away from that oh-so-yummy birthday cake. Fear no more! We have the perfect vegan icing to go on your allergen-free cupcakes that is also an excellent alternative to the cream filling in cookie sandwich recipes. Even our toughest critics were fooled. 

Ingredients:

• 2 ripe avocados
• 1 3/4 cups sifted powdered sugar
• 2 teaspoons freshly squeezed lemon juice (any citrus fruit juice will work)
• 1/2 teaspoon vanilla extract

Preparation:

1. Peel avocado, remove seeds and place the flesh in a mixing bowl with the lemon juice. 
2. Beat with an electric mixer until thoroughly combined and smooth; approximately 3 minutes.
3. With the electric mixer on the lowest speed, slowly add the powdered sugar. Mixing until thoroughly combined.
4. Add the vanilla extract until blended.
5. Frosting time! This recipe will frost 12 cupcakes.

Bon appétit to you and your bébés!

Versatile and Valuable Vegetable Stock

The vegetable stock in the recipe below is a staple in Co-Founder Michelle's home. Instead of preparing the stock each time she makes a meal, Michelle doubles the recipe and freezes the stock in 1 1/2 cup portions so she can defrost and use as-needed. What a perfect meal-prep shortcut!

While you should not rely on vegetable stock or broth as a source of vitamins and minerals, it is quite handy in the kitchen. It can be used as a flavorful base for soups and stocks, help add flavor to foods like mashed potatoes or brown rice and also to thin sauces (or baby food purees!). There is always the option of purchasing store-bought, pre-packaged vegetable stock but note how high the sodium content is. Making your own stock allows you to monitor the quantity of salt, keeping it much healthier for your family.

Vegetable Stock

Ingredients:

• 4 large carrots, peeled and sliced into 2 inch pieces
• 1 red bell pepper, quartered
• 1 large or 2 small turnips, peeled and sliced into 2 inch pieces
• 1 head of garlic
• 2 onions, peeled and quartered
• 2 leeks, thoroughly cleaned and sliced in 2 inch pieces
• 3 roma tomatoes, quartered
• 4 celery stocks, leaves removed and sliced into 2 inch pieces
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 6 peppercorns
• 1 large bunch fresh parsley, chopped
• 8 springs fresh thyme
• 1 bay leaf
• 8 cups water

Preparation:

1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, add the carrots, bell pepper, turnip, onions, tomatoes, celery and olive oil. With a large, wooden spoon turn the vegetables until they are evenly coated with the olive oil.
3. Turn out the vegetables onto a baking sheet. Slice the top off of the head of the garlic and place in the center of the sheet.
4. Roast the vegetables in the oven, turning them every 15 minutes until cooked through and tender. This will take approximately 60 - 75 minutes.
5. Combine the sea salt, peppercorns, parsley, thyme, bay leaf and water in a large stock pot over medium-high heat. Squeeze the roasted garlic into the water and discard the husk. Add the roasted vegetables, stir twice and allow to simmer for 1 1/2 hours.
6. Strain the stock into air-tight storage containers. This stock is ready for immediate use or you can store in your refrigerator for up to 4 days and in your freezer for up to 3 months.

Yields 8 cups. Bon appétit to you and your bébés!

Vegan and Gluten-Free Red Bean Burgers

Red beans are also known as "kidney beans" due to their shape. They are not only a great protein source but are also jam-packed with iron. One cup of red beans holds 40% of the recommended daily intake for children. Unlike red meat, it does not have saturated fat so it is a much healthier option for your family.

Iron is essential to your little one's growth and development because it helps move oxygen from the lungs to the rest of the body. Worried about your children's iron levels? Here is a simple test: have your child hold his or her hand up, palm toward you. Gently push their fingers back away from you, keeping the palm in place. How pink are the lines on their palm? If they are white, it is possible they have an iron deficiency and you should see your pediatrician.

Red beans are also a great source of fiber. One cup has half the daily recommended intake for children - who knew? They even have more antioxidants than blueberries and cherries according to the US FDA. Sounds like you can't go wrong with this super food!

Vegan and Gluten-Free Red Bean Burgers

Ingredients:

• 3 cups organic red beans, rinsed and drained
• 1/4 cup vidalia onion, diced
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• Pinch of freshly cracked pepper
• 1/3 cup buckwheat flakes
• 2 tablespoons extra virgin olive oil, divided

Preparation:

1. In a skillet over low to medium heat, sauté onions in 1 tablespoon of the extra virgin olive oil until transparent, about 3-4 minutes. Remove from heat and place in a food processor.
2. Add 2 cups of the red beans, paprika, sea salt and pepper to the food processor. Pulse until thoroughly combined and transfer to a mixing bowl.
3. Add the remaining 1 cup of red beans and the buckwheat flakes. Using hands, combine all ingredients and form patties.
4. In the same skillet over low to medium heat, add the remaining tablespoon of extra virgin olive oil. Cook the patties until browned, approximately 6 minutes on each side.
5. Serve with lettuce, tomato, mustard, ketchup and gluten-free hamburger buns.

Yields 4 large patties or 6-7 sliders.  Bon appétit to you and your bébés!

Perfect Product Pick: Active Labor Gown

"A woman picks a gown for every important event in her life. Shouldn't you have one for the most important workout of your life?"

The gown is perfect pre and post-natal in addition to labor and delivery

What is the Active Labor Gown?
Active Labor Gown is the only labor and delivery gown on the market that opens from both the front and back simultaneously and also has an opening in the side for fetal monitor cords. There are two buttons on the top of each shoulder strap to effortlessly allow skin-to-skin contact for breastfeeding and comfort. The gown easily adapts to every birthing style preference due to its versatility.

Top opening buttons help make breastfeeding a snap!

Using innovative US EPA-certified ChitoSante treated performance fabric (think LuLu Lemon for mommies), Active Labor Gowns are wicking, anti-bacterial and odor-resistant helping Moms stay comfortable during labor and delivery as well as during workouts both pre and post-natal. Since the gowns are antibacterial and antimicrobial, expectant mothers are guaranteed a higher level of sanitation than previously worn gowns that hospitals offer.

Meet the Founder and Designer:
"When you don a beautiful, comfortable and well-fitting exercise outfit or team uniform, you feel empowered, game-ready. That is the feeling I wanted to recreate for labor because it is a workout and not a medical process. Delivering your baby will be the most important workout of your life. You need to be confident to stay focused." 

-Kristina Boland, Founder

Active Labor Gown was born just last month by Kristina Boland, a Boston-bred former Naval Officer, mother of three who has been a registered nurse for the past 25 years. Kristina grew up designing and sewing clothing with her first-generation grandparents who worked as tailors. 

She recognized a need for this type of gown after experiencing (both as a nurse and a mother giving birth) the negative psychology behind giving birth in a uniform, unflattering and down-right uncomfortable garment. These are your very first photographs of you with your child after all. You deserve a flattering outfit after carrying the little munchkin for nine months, thank you very much! 

After creating three prototypes and thoroughly testing each design, Kristina found the perfect gown. It provides simultaneous access to both the lower spine (for epidurals) and front of the body. The side hole allows mothers to rest or walk comfortably without disturbing fetal monitor cords. 

The Active Labor Gown is uniquely designed to maintain privacy, dignity and comfort while also flattering expectant mothers throughout the most important workout of their life. We approve!

Where to Buy the Active Labor Gown?
Active Labor Gown is available in the NYC area at Mini Jake in Brooklyn (178 North 9th Street) or you can purchase immediately on Etsy.

What a perfect gift for the expectant mommies in your life!

Brilliant Buckwheat and Gluten-Free Apple Cinnamon Buckwheat Muffins

Petit Organics is excited to highlight buckwheat, which is an oft-overlooked option for those with gluten sensitivities. Don't let the name fool you, it does NOT contain wheat.

Despite many people thinking buckwheat is a cereal grain, it is in fact a seed.  Buckwheat is high in fiber, antioxidants and Iron.  Due to its high protein content, it is lower on the glycemic scale than rice, corn, or wheat.  Its mild flavor makes it an excellent gluten-free option for both cooking and baking. Buckwheat is also a fantastic addition to baby food purees; it adds wonderful texture for babies ages eight months and up.  It is unlikely to provoke an allergy which makes it a superfood for babies and children.

Gluten-Free Apple-Cinnamon Buckwheat Muffins

Just wait until you smell these muffins baking in your oven. These are the perfect power snacks for your little one. They are also an excellent addition at any grown-up breakfast table.

Ingredients:

• 1 cup quick oats
• 1 cup water
• 1 container PO Simply Apples (or 1/2 cup applesauce)
• 1/4 cup maple syrup
• 2 egg whites
• 1 cup buckwheat flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon white sugar

Preparation:

1. Preheat oven to 400F.
2. Fill a muffin tin with 12 paper baking cups and spray lightly with non-stick spray.
3. Combine the oats and water and set aside for at least 15 minutes.
4. In a medium bowl mix together the flour, brown sugar, baking powder, baking soda, salt, and 1/2 teaspoon of the cinnamon.
5. Add the PO Apples, maple syrup and egg whites to the oat/water mixture.
6. Combine the dry ingredients with wet ingredients, mixing until just combined.
7. Evenly divide the batter into the 12 baking cups.
8. Combine the rest of the cinnamon (1/2 teaspoon) with the white sugar. Sprinkle over the top of the muffins.
9. Bake for 10 minutes, remove from pan and cool on a wire rack.

Yields 12 muffins.  Bon appétit to you and your bébés!

Vinegar: Uses from Our Kitchen to Yours

This miracle liquid might be our second-favorite kitchen ingredient "must," second only to extra virgin olive oil. Vinegar literally means sour wine because when wine or another alcoholic liquid is allowed to ferment a second time it turns acetic.

Vinegar has been a kitchen staple for many generations. Not only is it a condiment and preservative, but it is a trusted healthy remedy, a neutralizer and cleaner.  Study after study has proven that a 5% solution of distilled white vinegar (think the Heinz brand most commonly found at your local grocery store) kills 99% of bacteria, 82% of mold and 80% of germs. Its acetic quality makes it possible to kill all of these icky contaminants while also being safe enough for our own bodies and the environment - we approve!

Our Favorite Versatile Vinegar Uses for the Kitchen:
Below are our 12 favorite ways to use vinegar in your home kitchen that you might not know about. We hope you are able to put these tips to good use!

1. Splash a teaspoon of apple cider vinegar on fresh fruits (pears, cantaloupe and honeydew) to add a zesty new taste.
2. Add a tablespoon of vinegar to the water when boiling or steaming vegetables such as cauliflower, green beans or beets. It will help keep their color, improve the taste and reduce gassy elements.
3. Olives and roasted peppers covered with vinegar can be kept almost indefinitely if refrigerated.
4. A basic vinaigrette salad dressing: Whisk together 1 tablespoon vinegar and 4 tablespoons extra virgin olive oil. Drizzle over salads, fruit or use as a marinade for chicken.
5. Add a spoonful of vinegar to chocolate cake for extra moistness and taste.
6. When making soup stock, add 2 tablespoons of vinegar to the water - it will help pull every bit of calcium from the bones into the stock. You sure can't buy that in store-bought chicken stock.
7. Oops! Did you add too much salt to a recipe? Just add a spoonful of vinegar to correct the taste.
8. Remove kitchen odors like burnt pots by boiling a small amount of water with 1/4 cup vinegar and so the steam circulates the room. You can also dampen a cloth with vinegar and wave it through the room.
9. Clean the shelves and walls of your refrigerator with a 50/50 solution of water and vinegar. Better yet, put the solution in a spray bottle for even distribution.
10. Clean and deodorize your kitchen sink drain by pouring in 1 cup baking soda followed by 1 cup hot vinegar. Let this sit for five minutes then run hot water down the drain.
11. Add 1/2 cup vinegar to the dishwasher rinse cycle to get dishes and glassware sparkling.
12. Remove odors from your toddler's lunchbox by placing a vinegar-soaked slice of fresh bread and leaving it overnight. Wipe clean in the morning and voila - good as new!

Raspberry Vinaigrette Recipe
Perfect for fruit salads, mixed greens or chicken marinades

1. Bruise 1 cup fresh raspberries lightly and place them in a sterilized pint jar.
2. Heat white or wine vinegar in a small to medium saucepan to just below the boiling point - small bubbles will start to form on the sides and bottom of the pan.
3. Fill the jar with vinegar and cap tightly.
4. Allow this to stand for 2 - 3 weeks.
5. Uncap, strain the vinegar and discard the fruit.
6. Pour the vinegar into a clean jar and seal tightly. The vinaigrette will keep for 6 months when refrigerated.

Bon appetit to you and your bébés!

Happy Valentine's Day: Pink Pancakes!

Happy Valentine's Day!  Hopefully you are able to share this special day with those you hold dear - grown ups and bébés alike. In this post, we are highlighting one of our favorite cold weather veggies: Beets! 

This colorful root vegetable is nutrient-dense and available year-round although is at its peak during the colder months. Beets are full of fiber, which helps ease constipation. They are also one of the best foods for anemic babies because they contain high levels of both iron and copper.

When shopping for beets you will likely notice they are sold in bunches with the tops still attached while others are sold individually with the tops removed. It is important to look for beets that are firm, round and have a slender main root. Beets are best with a rich color and smooth surface. You can easily gauge freshness when they are bunched by observing the condition of the tops. Stay away from badly wilted tops. The tops are nutrient dense, so don't toss them out! They can be prepared just as you would fresh spinach leaves.

Petit Pointer: a blend of Petit Organics Simply Beets with a squeeze of lime juice is an effective remedy for vomiting, diarrhea, food poisoning and even jaundice!  Who knew?

Pink Pancakes

Ingredients

• 3/4 cup water 
• 1/2 cup low-fat ricotta cheese (or low-fat cottage cheese)
• 1/2 container Petit Organics Simply Golden Beets
• 1/4 cup red beets, cooked and pureed
• 2 tablespoons brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon 
• 1 ¼ cup pancake mix
• pure maple syrup (optional)

Preparation

1. Thoroughly combine the water, ricotta cheese, beets, brown sugar, vanilla, and cinnamon in a mixing bowl.
2. Add the pancake mix to the cheese mixture. Stir until just combined. Do not overmix!  You want the batter to be a little lumpy.
3. Using a nonstick griddle over medium heat, pour 1/4 cup of the batter at a time. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down slightly. It should take about 1 to 2 minutes per side.
4. Serve warm and garnish with maple syrup or fresh fruit if desired.

Yields 10-12 pancakes.  Bon appetit to you and your bébés!

A New Take on Sauteed Spinach

Winter storm Nemo has come and gone here in NYC and left enough slushy snow in his path to last the next three weeks.  We are pretty certain no one will argue that we all need to be warmed up.  Warmed up and pumped full of greens in the same snack or side dish... who can beat that?!

That's why we are passing along our supreme sauteed spinach glazed with honey and mustard.  Trust me, hubby AND munchkin will devour this faster than you can say "Bon appetit!"

Ingredients:

• 1/2 tablespoon extra-virgin olive oil
• 5 cups washed organic baby spinach (fresh only)

Ingredients for glaze:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon yellow mustard
• 2 tablespoons local honey
• 1 small pinch salt and fresh cracked pepper (this is simply to bind the glaze)

Directions:

1. Whisk together glaze ingredients while heating a skillet over medium heat, set aside.
2. Pour the olive oil into the skillet then place spinach in pan.
3. Slowly and delicately turn the spinach leaves while adding the honey-mustard dressing.
4. Quickly finish up by turning the spinach to coat it with the honey-mustard dressing. The leaves should be just wilted, not soggy.
5. Option to add goat cheese.  Serve warm or room temperature.
6. Option to puree in a food processor or blender for a sweet and healthy meal for your baby (12 months or older only because of the honey).

Serves 6-8.  Bon appetit to you and your bébés!

Vegan Parsnip and Pear Baby Food

The Perfect Parsnip!

Why do we at Petit Organics love the parsnip? Well, for a starter, parsnips are an ideal first food for babies; their sweet, nutty flavor will help to prime your little one's palate for vegetables.  Parsnips are loaded with essential fiber, Omega-3's and vitamins such as Folic Acid, Potassium, Iron and Calcium which help your baby grow and thrive.

When incorporated into your family's daily diet, parsnips provide a long list of health benefits: they help strengthen the immune system, prevent colds and infections, support strong bones, ease digestion and improve iron absorption. A root vegetable that tastes great with a seemingly endless list of nutritional benefits: you just can't go wrong with the Parsnip!  It's Perfect!

Vegan Parsnip and Pear Baby Food

Ingredients 

• 7 large parsnips, peeled, cooked and pureed
• 3 containers Petit Organics Simply Pears
• 2-4 cups water
• 1 tsp cardamom
• Black pepper and sea salt to taste

Preparation

1. Add all ingredients to a medium saucepan and bring to a low boil.
2. Reduce heat and let simmer 5-10 min.  Option to garnish with a fresh herb like dill, parsley or sage.  Serve warm.
3. BONUS: This can actually be served as a scrumptious soup on a cold winter day for the entire family!

Yields 4 servings.  Bon appetit to you and your bébés!

Vegan Butternut Squash Pie

We are big fans of butternut squash at Petit Organics.  Since the winter months are the peak season for this scrumptious squash we chose to share a vegan recipe for butternut squash pie.  The flavor is similar to a pumpkin or sweet potato pie and lucky for you: just log on to Petit Organics to order the pureed butternut squash and save yourself 45 minutes of prep time!

Ingredients

For the crust:

• 1 1/4 cups gluten-free cornmeal
• 4 tablespoons coconut oil 
• 1/4 cup cold water

For the filling:

• 6 containers PO Simply Butternut Squash (or one medium squash, cooked and pureed)
• 1/2 cup organic maple syrup
• 1/4 organic rice milk
• 1 teaspoon cinnamon

Preparation

1. Preheat oven to 350F.
2. In a mixing bowl, combine the cornmeal, coconut oil and cold water for the crust.  Form into a ball, place in the center of a pie pan and spread with fingers until evenly distributed around pan.
3. In a separate mixing bowl, stir in the PO Simply Butternut Squash, maple syrup, rice milk and cinnamon until thoroughly combined.
4. Pour the filling into the pie crust and bake at 350F for 45 minutes. Serve warm or chilled.

Yields 8 servings.  Bon appétit to you and your bébés!

Cooking and Playing: Homemade Play-dough

During these cold, winter months in NYC it is a challenge to head outdoors with the kiddos. Keeping the littles ones occupied without leaving the house becomes a must, otherwise they end up stir-crazy and climbing your walls.  Below is a recipe for play-dough that is fun for both you and your child: spending time in the kitchen with mom AND playing with the play-dough after it is prepared. Enjoy!

Non-Toxic (and Technically Edible) Play-Dough Recipe

Ingredients:

4 cups water
4 cups flour
2 cups salt (yes, two full cups!)
8 teaspoons cream of tartar
2 tablespoons vegetable oil
Food coloring

Directions:

1. Combine flour, salt and cream of tartar in a medium to large pot and sift together until thoroughly mixed.
2. Add the water to the mixture and stir until the lumps are gone.
3. Next, add the vegetable oil and stir.
4. When the mixture is completely smooth, add the food coloring (most packets have color chart suggestions). Have fun and experiment!
5. Place the pot over low heat and stir constantly using a wooden spoon - this takes a LOT of arm strength so Mommy, Daddy or sitter should step in here. Continue stirring for 15 minutes.
6. When the mixture is in a big ball or lump and is not sticky to pinch, scoop out of the pot onto a cutting board.
7. Let cool for 5-10 minutes, knead and Tada! Perfect play-dough for you and your little one!

Note: Store in an air-tight container when not using and the play-dough will last for 1 week to 3 months. The perfect rainy day activity. Have fun with your bebes!