Gratitude bestows reverence, allowing us to encounter everyday epiphanies, those transcendent moments of awe that change forever how we experience life and the world. --John Milton

Monday, October 19, 2015

Fermented Sweet Potato for Baby

My infant just enjoyed a helping of one of his favorites - fermented sweet potato. Or I might call it sweet potato yogurt. Anyway, the sweet potato, the yogurt, and the fermenting process make this one healthy, yummy dish for Baby.

4 cups cooked, peeled sweet potatoes
2 cups plain yogurt
1 Tablespoon sea salt
Bake or boil the potatoes, and then mash in a glass bowl.
Blend with yogurt and sea salt well.
Cover with a clean, cotton cloth and secure with a rubber band.
Leave covered bowl on the counter for two days.
It mostly fills a couple of quart jars and should last a month in the refrigerator.
I got the recipe from the wonderful Healthy Home Economist.

More info: The Healthy Home Economist blog is bursting with clear instructions on healthy eating. 

Monday, October 5, 2015

Custard for Baby

Finally! I've found a way my infant will eat egg yolks.

This recipe is from The Nourishing Traditions Book of Baby & Child Care by Sally Fallon Morell and Thomas S. Cowan, MD.

Makes 6 Servings
1 cup whole raw milk
1 cup heavy cream, not ultrapasteurized
1/4 cup honey or Rapadura
5 egg yolks
1 teaspoon vanilla extract
Warm milk and cream gently over a low flame. Meanwhile, beat Rapadura or honey with egg yolks. Slowly add milk and cream mixture to eggs, beating constantly. Blend in vanilla and pour into individual buttered ramekins or custard cups. Place in a pan of hot water and bake at 325 degrees for about 1 hour, or until a knife inserted into the custard comes out clean. Chill well.

What do you think? Has anyone else tried this recipe or a similar one?