Ebook Free Start Fresh: Your Child's Jump Start to Lifelong Healthy Eating, by Tyler Florence John Lee
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Start Fresh: Your Child's Jump Start to Lifelong Healthy Eating, by Tyler Florence John Lee
Ebook Free Start Fresh: Your Child's Jump Start to Lifelong Healthy Eating, by Tyler Florence John Lee
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About the Author
TYLER FLORENCE is the author of six cookbooks, including the bestselling Stirring the Pot and Dinner at My Place, and the host of the Food Network show Tyler's Ultimate. He owns a kitchen retail store, The Tyler Florence Shop, in Mill Valley and Napa, CA, and has launched signature lines of babyfood and cookware and cutlery at major retailers across the United States. He opened the Wayfare Tavern restaurant in San Francisco in June 2010. He lives in Mill Valley, CA with his wife and two children.
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The BasicsGETTING STARTEDWHAT YOU'LL NEEDMaking baby food is easy, so we're not talking about accumulating a lot of unnecessary kitchen equipment. As a matter of fact, you probably already have everything you'll need on hand. Most of the recipes in this book use one of two cooking methods: steaming or roasting. Both are very straightforward techniques that can be accomplished with just a few essential pieces of equipment.FOR STEAMINGYou'll need a large pot with a tight-fitting lid. If you find a pot that comes with its own steamer basket that fits inside, fantastic; if not, you can manage just fine without it--a pasta colander that can sit over the pot or a collapsible steamer insert that fits inside works just as well. A Chinese bamboo steamer with a tight-fitting lid is also amazing for steaming tender vegetables. They are really cheap and they last a really long time. I've had mine for years. So take your pick. And that's it. Pretty simple, right?FOR ROASTINGRoasting is even easier than steaming. All you'll need are a few baking sheets and your oven. Don't cook on flimsy cookie sheets; go for sturdy rimmed baking sheets. You can pick them up at most kitchen stores or, if you want to go on a field trip, check out a local restaurant supply store. (Look it up online; every town has one.) They will have rimmed baking sheets, which are called sheet pans. Ask for a half-sheet pan, which measures 18 x 13 inches; most home ovens cannot accommodate a full-sheet pan, which is 18 x 26 inches. They will also have everything that makes a restaurant tick. I can spend hours in a restaurant supply shop.FOR PUREEINGTo make supersmooth purees for very young babies starting on solid food for the first time, I prefer a blender to a food processor because it produces a much smoother puree. (If you want to splurge, a high-speed blender does the job best and most quickly of all.) While a food processor can chop foods finely, it doesn't truly puree the way a blender does. Once your baby is ready for purees with a little texture, around when they start getting teeth, you can switch to a food processor and pulse or grind the food to the texture you and your baby prefer, from coarse to fine.STORING AND REHEATING BABY FOOD SAFELYMost of the recipes in this book make 6 to 8 child-size servings, which allows you to put several portions in the bank for future meals each time you cook for your baby. Fortunately most purees reheat very well as long as they are stored properly. So how do you keep and reheat food safely? The best way to store baby food in the fridge or freezer is in BPA-free plastic storage containers. Place pureed or fork-mashed foods in a storage container just large enough to hold it and cover tightly; the food can then be refrigerated for one or two days. If you haven't used all the leftovers within about 48 hours, you can freeze anything that remains. Spoon the puree into ice cube trays and freeze until solid, then transfer to freezer- weight plastic bags to store and defrost as needed. (Each cube is equal to about 2 tablespoons.) Be sure to press as much air out of the bag as possible and label the bag with the date and contents. Frozen foods should be used within one month.To reheat, allow frozen food to defrost overnight in the refrigerator or transfer directly from the freezer to the microwave; never defrost at room temperature, as this can allow harmful bacteria to develop. No plastic containers of any kind should be used when reheating baby food in the microwave; transfer the food to a container made of lead-free porcelain, a glass bowl, or lead-free table china.Reheat at 50 percent power in 60-second increments, stirring each time to eliminate any hot spots. You can also reheat it in a saucepan over low heat, stirring often to prevent scorching or sticking. In either case, reheat just until warm, not hot, and always test for temperature before offering to your baby.A note on BPA and something to think about . . .In the last year or two, a lot of very valuable information about storing food and water in plastics and, most importantly, reheating in plastics has come to light.Bisphenol A (also called BPA) and phthalates are chemical softeners that make hard plastic soft and moldable. These softening agents are found in everything from plastic wrap and plastic food storage bags to plastic food containers, baby bottles, children's toys, and sippy cups.Bisphenol A has been used in industrial plastic production since the 1930s and is known as an environmental estrogen, which, once ingested, acts as a hormone disrupter. It has been linked to breast cancer, fetal brain developmental issues, obesity, disruption of thyroid function, early puberty (in girls), and increased risk of cancer. In short, nothing you want anywhere near your child's food.In 2008, a team of scientists from the University of Cincinnati found that when both new and used polycarbonate sport bottles were exposed to boiling water, BPA was released into the water inside the bottle at a level 55 times higher than when the same plastic bottles were exposed to room- temperature water. These findings sent justifiable waves of concern throughout the world, with Canada and the European Union quickly banning the use of BPA in baby bottle production. In 2010, Canada banned all BPA plastic production and classified the chemical as toxic.Although the United States has not yet taken sweeping steps to ban the chemical, in March of 2009, bills were introduced in both houses of Congress to ban the use of BPA in all food and beverage containers.Introduced in the House by Rep. Edward Markey of Massachusetts and in the Senate by Sen. Dianne Feinstein of California, the proposed legislation would ban the sale of any reusable consumer beverage products and containers like baby bottles and sippy cups that contain BPA and prohibit other food and beverage containers, including those for canned foods and formula, that contain the chemical from entering the market.On BPA plastics, Senator Feinstein writes:I have been working hard to get BPA out of our food products, but have been blocked by chemical company lobbyists. We have made some progress with some major manufacturers and retailers who have begun to phase out their BPA products.I'm not going to give up and am currently working to pass legislation that will get this chemical out of our children's products. Moms, dads, grandparents, and other consumers and voters all over the country have written to me asking for BPA to b e removed from their products. We should not use our kids as guinea pigs with a chemical that can seriously harm their immediate and long-term health. I encourage everyone to write to their members of Congress about this issue and continue to look for those companies that are already using BPA alternatives.At the time of writing Start Fresh in January of 2011, the BPA-Free Kids Act has been reintroduced into Congress by Representative Markey and Senator Feinstein. Let's hope this time it sticks. In the meantime, legislation has been introduced in 30 states across the country to ban BPA plastics locally. Lawmakers are getting pressure from constituents coast to coast to get this chemical out of the marketplace.But without the protection of US federal laws banning chemicals like BPA, and with international trade bringing products in from all over the world (including areas where environmental laws are lax), we are on our own. You have to read labels carefully. If a plastic food storage container or sippy cup doesn't say BPA-free, it's not. And it's not worth exposing your child to the possible risks.In the meantime, to reduce the risk of liability, most major baby bottle manufacturers in the United States have implemented self-imposed withdrawals of children's products containing BPA--a solid step in the right direction.BEFORE THE 12-MONTH MARK IT'S BEST TO KEEP THESE FOODS OFF THE MENU:. Honey . All cow's milk, pasteurized, unpasteurized, or raw . Unpasteurized juices, such as fresh apple cider . Soft rind, unpasteurized cheeses . Raw eggs (both yolks and whites) . Raw sprouts . Raw or very rare meats . Raw fish . Raw or cooked shellfish (cooked shellfish is OK after 6 months) . Luncheon meatsA FEW QUICK FEEDING RULESWhat you don't feed your newborn is just as important as what you do feed him. Most pediatricians agree there are a number of seemingly wholesome foods that should be avoided until a child has reached 12 months, as these foods may contain bacteria or spores that his digestive tract is not yet equipped to handle and could result in some pretty nasty stuff. After the age of 12 months pediatricians generally consider all foods safe, as a child's immune system has developed enough to protect him from harmful bacteria by this stage.I've been consulting with Dr. Alan Greene, author of many great books for parents, about when it's appropriate to start children on certain foods, and I strongly recommend that you use this book as a guide in conjunction with your own pediatrician or family doctor, too. That said, few pediatricians still subscribe to the rule of "One new food per week." Food allergies, though present in only 6 percent of children, do occur. However, it is becoming increasingly clear that early introduction of new foods is actually less likely to cause allergic reactions than waiting until your child is older, and sampling many new foods will help her learn to appreciate a broader range of flavors.After that, it all comes down to taste trials, and this part is a lot of fun--and maybe a little messy. Most pediatricians consider 4 to 6 months the perfect time to start introducing solid food into your child's diet. (Formula-fed babies may be ready as early as 4 months while breast-fed babies, who are getting more complete nutrition, may be happy with breast milk alone even beyond 6 months.) This is when she's starting to mimic your moves, and thinks peek-a-boo is the greatest game ever invented. She can hold her head up by herself, can sit in a high chair, is able to close her mouth around a spoon, and can move food from the front of her mouth to the back. Also you'll start to notice that formula or breast milk alone doesn't really cut it anymore, as children put on weight rapidly at this stage and constantly need to be satiated. When it's time to move to solid food, it's time.Breast milk, formula, and iron-rich cereals such as rice, barley, and oats should be an important part of their diet during this period, as weight gain helps in the development of the child's immune system. At this point you should just consider solid food a supplemental form of nutrients (after all, "An apple a day keeps the doctor away" is not just an old adage). Remember, eating solids will be very new territory. Babies naturally curl their tongues in a suckle motion as they try to suck from a spoon; getting your child to lay his tongue flat as he eats from a spoon will be the first point of business. After a week, he'll get the hang of it and his tongue will start to adapt to this new way of taking in sustenance, allowing him to get more food into his mouth and stomach.ONE STEP AT A TIMEWhile there is no limit on how many new foods you can introduce to your baby in a given week or day, offering simple single-ingredient purees at first makes it easier to keep track of what he does or doesn't like.Don't give up if his first reaction to a new flavor is not entirely enthusiastic. You may have to offer certain foods a few times, with varying degrees of success, to get a sense of which foods can go on the menu permanently--and which are simply nonstarters. Babies have a hyperacute sense of taste, which functions as a defense mechanism against ingesting potentially harmful foods. They naturally reject bitter flavors, because in nature most things that are poisonous are bitter. (Funny how that works.) Sweet is their favorite flavor, as it suggests the pleasing taste of breast milk, the food most likely to ensure their survival. (Again, funny how that works.) I say start with carrots--they're sweet, but deeply nutritious. And always go with organic if possible.Tracking Your Child's SuccessWhen starting on solid food, you'll want a way to track your child's progress. You can photocopy the worksheet on the next page, but a wall calendar or datebook, for you tiger moms out there, will do just fine, too. Just choose something you can take notes on. These notes are very important to share with your pediatrician as you both track the successes and the few inevitable failures of any new foods that are introduced.NEW FOODS: WEEK __ __ / __|MON |TUES |WED |THURS |FRI |SAT |SUN | | | | | | | | |Comments: _______________________________________________________ __________________________________________________________________NEW FOODS: WEEK __ __ / __|MON |TUES |WED |THURS |FRI |SAT |SUN | | | | | | | | |Comments: _______________________________________________________ __________________________________________________________________NEW FOODS: WEEK __ __ / __
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Product details
Hardcover: 160 pages
Publisher: Rodale Books (June 7, 2011)
Language: English
ISBN-10: 1609611942
ISBN-13: 978-1609611941
Product Dimensions:
7.8 x 0.6 x 8.4 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
160 customer reviews
Amazon Best Sellers Rank:
#264,755 in Books (See Top 100 in Books)
The recipes in here are wonderful. I enjoyed them so much that I use them at times to enhance our own meals. The parmesan/spinach/pear is lovely with steak. I've made the root vegetable one into a soup. The roasted blueberry/banana is excellent on ice cream.It was a marvelous way to introduce my kids to new flavors. The recipes are easy and it goes beyond purees to toddler foods. They aren't your average purees, either. He takes the foods to the next level, making it a restaurant quality puree and flavor, in the simplest of ways.I actually once made a dinner for our friends and our babies where we had purees in every aspect of the meal and our new eaters could eat just about every item we had for dinner. The kids thought it was so fun, the adults thought it was delicious and fun as well!His descriptions are lovely as well. I now always think "liquid sunshine" when I see yellow beets and apricots in the store. My toddlers still love those 2 flavors, and I suspect it could be from their early experiences with foods I may not have thought to pair. I recommend this book to all friends who like making food for babies to explore. :)
Absolutely love this book. I do think that it helps to have a little experience in the kitchen...but that should absolutely not dissuade you from buying the book. There is an excellent introduction that explains the techniques in the book and how to get started. Just need to be willing to use some different ingredients.The best part of this book is that the recipes really are good. We fix the recipes for ourselves (the whole family) and just chop or puree for the little one if needed. I'll probably keep this book even after our little one isn't little any more!I've already bought copies for friends with babies.
This cookbook is awesome! I recently read French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters and felt re-inspired to get my 15 month old excited about vegetables. I wanted some fresh ideas for purees, and also healthy and delicious meals the whole family could enjoy.My daughter was late to solids, and kind of skipped the puree stage. We recently rediscovered a bunch of Sprout (Tyler Florence's brand) baby food (roasted apples and oatmeal) in our cabinet and reintroduced it, and she really enjoyed it! This book has lots of great ideas for making your own foods, and unlike many baby puree recipes I've seen, Mr. Florence isn't afraid of spices, roasting vs. steaming, and other little innovations that make the food taste so much richer and more delicious than the bland things people normally feed their children.The first phase of the book is about one-ingredient purees - very simple and straightforward. Then, he moves into multiple ingredient purees, which have a load of pizzazz - spices, interesting but delicious food combinations, textures. He then moves into meals that the whole family can eat, but which can be chopped up into finger foods. There are tons of good ideas in here, and they don't seem too hard to make. Beautiful pictures, yummy foods, fresh and healthy ingredients that are easy to find (at least in California where I live), and happy babies!
These recipes are simple, easy, and so delicious. I have had this book for a little over a year now as I have cooked for my little one, and I have no regrets about buying it. The recipes are divided by stages - first foods (single ingredient purees), combos, food with texture, family meals. Almost everything I have made for my daughter (and my husband!) has been a hit. Here are some of our favorites:Green bean, potato and kale puree (for the baby, but I even think it's yummy)Spinach and roasted pears with parm (ditto)Summer squash, yukon gold potatoes, and parmesan puree (I separated some out for a side dish, too - heavenly)Roasted salmon with green pea risottoSweet potato and blueberry pancakes (made these at a family reunion and everyone raved, asked for the recipe)Split pea soup with bacon and sweet potatoesThe recipes are unfussy and (with good, fresh ingredients) allow the flavors of the fruits and vegetables to shine. This book actually inspired me to try some of my own combinations. I highly recommend this as a family, not just baby, cookbook.
I only bought this small recipe book to make my free shipping quota, but I'm glad that I did! It has helped me keep inspired to make my son fresh baby foods that will help him appreciate food as he grows up.While I have used plenty of jarred food, my baby is definitely more inclined to eat the fresh purees and dishes I've cooked and frozen for him. The book includes a lot of recipes for roasted fruits and veg, which is an incredibly delicious and easy way to cook food for anyone.The recipes for older kids at the end of the book are delicious. My whole family enjoys them too. It leaves out directions for salting the food, so if you're preparing it for adults, don't forget to add more seasoning.I'm not so sure about the age-appropriateness of some of the foods. I had to hold off on carrots til much older than indicated in the book, because they caused constipation. And some foods have naturally-occurring nitrates in them that are probably better for older babies. Just do your research and make your own decision.
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