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The following is an excerpt from The Big Book of Recipes for Babies, Toddles, and Children by Bridget Wardley & Judy More Published by Duncan Baird Publishers; January 9, 2005; Cookbook Spiral edition; 224 pages; $19.95; 184483106X Copyright © 2005 Bridget Wardley & Judy More Submitted to MyShelf.Com Excerpt As many parents find the different stages of feeding babies and young children daunting, we give clear recommendations through the stages of weaning and beyond with recipes and menu planners to help you to provide all the nutrients your child needs in the correct amounts. Busy lifestyles often leave little time for cooking, so we have devised recipes that use a wide range of cooking methods – from quick stir-frying to baking to slow casseroling. We have also included some recipes for foods that can be made in advance and frozen, as well as some that simply involve combining different foods on a plate in the right proportions. Healthy eating does not have to mean depriving your child of their favorite foods. By using quality ingredients you can make delicious burgers, nuggets, pizzas, fries, and kebabs that are far more nutritious than the commercial varieties, which usually contain additives and an excess of salt, sugars, and fats. Research has shown that most children today eat far too much sugar, fat, and salt – mainly in the form of highly-processed snacks – and as a result, many of them are becoming overweight. By encouraging your child to be active, and above all by developing healthy eating patterns from an early age, you can prevent your child from developing such weight problems. Most parents – understandably – also worry when their child seems to lose his appetite. But most children go off their food from time to time. Bear in mind that your child doesn’t need to eat well at every meal, or even every day. As long as he consumes a good balance of foods over a period of a week or so he will obtain all the nutrients he needs. Finally, we’d like to share with you our three golden rules for happy and healthy eating:
Recipe
Peach and Mango Purée 1 ripe peach, peeled, pitted, and diced
Place the peach and mango in a small saucepan with the water. Cover with a tight-fitting lid and bring to the boil. Reduce heat and simmer for 5 minutes until tender. Purée the fruits with the cooking water. Press through a sieve. Take out one portion to serve. Add expressed breastmilk or formula milk to thin. 4–6 servings Lamb with spinach and sweet potato 1/2 cup water Put the water into a small saucepan and bring to the boil. Add the lamb and sweet potato. Cover with a tight-fitting lid, reduce heat and simmer for 5 minutes. Remove the lid and add the spinach. Replace the lid when the spinach wilts. Continue simmering for about 15 minutes until the meat is cooked right through and the vegetables are soft. Purée with the cooking water until smooth. Take out one portion to serve and add cooled, boiled water to thin, if necessary. Makes 6–10 serving
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