The (Second) Demise of the Carrot

Like most rational people, Isla likes fruit a whole lot more than veggies. But the mother in me was stubbornly determined to have her eat more veggies. So it was time to try carrots again. This time, I was going to get it right – the perfect carrot-to-water ratio, followed by the creation of a silky smooth consistency, rounded out with an infusion of organic coconut oil. I whipped up a batch and while still warm from the steaming, offered them to Isla. Resolute rejection. Well, I don’t like warm carrots either. The next day, I pulled out the carrots from the fridge, only to discover they resembled something close to frozen (orange) cottage cheese. No baby could eat those, nor would one want to.

Of course, Isla doesn’t have to eat solids, but following a few days without, I wanted to reintroduce them to her. After Isla experienced her first-ever runny nose (well, nostril), I decided to abandon the solids for a few days and just breastfeed her to ensure she was getting all the nutrients she needs. Her nose dried up in a day, but I continued breastfeeding for a few more. Now, as I mournfully stabbed the solid carrots, something in the corner of the kitchen caught my eye. The fruit bowl – with a soft, browning banana in it. So it was that Isla was joyfully reunited with her old friend, which she lovingly and enthusiastically embraced.

Today, we tried the carrots again, this time at room temperature. And as Isla pushed my hand away, I finally conceded defeat. Now I just have to figure out what’s next on the menu...

Sweet Potato – The New Frontier

Well, after six days of avocado and no adverse reactions (in Isla, not me...), it was time for something new: sweet potato.

Sweet potato is considered a nutritional superstar, rich in complex carbohydrates, protein, iron, calcium, potassium, and vitamins A and C. In fact, the Center for Science in the Public Interest­­­­­ ranked sweet potato Number One in nutrition of all vegetables. With a score of 184, the sweet potato outscored the next highest vegetable (a plain white potato) by more than 100 points.

And just to make a good thing better, I pureed the (baked, peeled, organic) sweet potato with some organic coconut oil. Like sweet potato, coconut oil is also a wonder food with similar properties to breastmilk.

Breastmilk – considered nature’s perfect food – contains medium chain fatty acids (MCFA), principally lauric acid. MCFAs are also an integral component of coconut oil, about 50 per cent of which is lauric acid, which supports a baby’s immune system through its antimicrobial properties. MCFAs are also easily digested and are an excellent source of fuel for babies. Further, the MCFAs in coconut oil have been proven to help the body’s absorption of calcium and magnesium.

Thankfully, Isla went crazy for sweet potato with something akin to religious fervour. She practically launched herself onto the spoon, eating almost 40 ml, or more than 3 tablespoons, in one sitting. Not bad for someone who, before last week, didn’t know food existed in non-liquid form.

Veggie Mommy, Veggie Baby

I am a lifelong vegetarian, married to a meat-eating man, raising a vegetarian child – though technically my daughter Isla’s vegetarian status has yet to be secured. At six-and-a-half months old, Isla is still exclusively breastfed. However, in a couple of weeks, that will all change...

I love food. Wholesome, organic, real food. I love thinking about it, making it and eating it. The prospect of introducing my two passions – my daughter and food – to each other is both an exciting and daunting one. My goal, as I’m sure is the case for most moms, is to ensure optimal health, nourishment and nutrition for Isla, through the foods she eats. An added bonus would be for her to develop an appreciation of the wonderful goodness of food, although my guess is that at this stage just getting the stuff into her will trump refining her palette.

This blog will document our exploration of food in all its many shapes and forms, starting with my daughter’s very first bite. I look forward to sharing with you!