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BABY FOOD
Making your own babies food is wonderful.
The Juice Life makes baby food suitable for
babies 6 months and over. We recommend
that you make sure your slow juicer has been
thoroughly cleaned before pureeing.
Tips for freezing baby food: Food can be
frozen in a clean ice cube tray in portions,
covered, and once frozen, transferred to a
resealable bag. Portions can then be thawed
as you need it.
Potato and Pumpkin
250g potatoes
320g pumpkin
1. Peel potato and chop into chunks. Peel
pumpkin and remove seeds. Cut into pieces
larger than the potato (as the potatoes take
longer to cook).2. Boil vegetables until
tender but do not overcook; drain and allow
to cool for 5 minutes.
2. Assemble slow juicer with the blank
strainer and the puree nozzle. Feed food
through the slow juicer. If it is too chunky
feed mixture through a second time.
3. Warm before serving.
Apple and Pear
1 medium green apple
2 large brown pears
1. Peel fruit and chop into chunks.
2. Boil fruit until tender but do not overcook;
drain and allow to cool for 5 minutes.
3. Assemble slow juicer with the blank
strainer and the puree nozzle. Feed fruit
through the slow juicer. If it is too chunky
feed mixture through a second time.
4. Serve warm or cold.
Potato, Cauliflower, Broccoli and Cheese
1 small potato
140g cauliflower
95g broccoli
10g grated cheese
1. Peel potato and chop into chunks. Cut the
cauliflower and broccoli into pieces.
2. Boil the potato first until almost soft; then
add the other vegetables and cook until
tender but do not overcook; strain and
reserve a little of the liquid. Allow to cool
for 5 minutes.
3. Assemble slow juicer with the blank
strainer and the puree nozzle. Feed food
through the slow juicer. If it is too chunky
feed mixture through a second time.
4. Stir through the cheese and some of the
reserved liquid until a desired consistency
is achieved. Warm before serving.
Pumpkin, Zucchini and Sweet Potato
330g pumpkin
1 medium (170g) zucchini
125g sweet potato
1. Peel pumpkin and sweet potato and cut
into chunks. Peel the zucchini and cut into
rounds.
2. Boil the pumpkin and sweet potato first
until almost soft; then add the zucchini
and cook until tender but do not overcook;
drain. Allow to cool for 5 minutes.
3. Assemble slow juicer with the blank
strainer and the puree nozzle. Feed food
through the slow juicer. If it is too chunky
feed mixture through a second time.
4. Warm before serving.
Recipes continued