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📝 Episode Description

Dry meats and breads can be a choking hazard...but adding sauces, dippers and toppers is an easy way to make these foods safer for baby-led weaning. I’m joined by Aileen Cox Blundell of @babyledfeeding who is sharing some super sauce ideas for BLW.

The commercial sauces you buy at the store also tend to be too high in sodium for babies to eat, so Aileen is dishing on making dips and homemade sauces that are affordable, easy to put together and that you can freeze for future use.

Be sure to check out the shownotes page for this episode to grab 2 of Aileen’s BLW sauce recipes: her Easy-Peasy Basil & Spinach Pesto and The Best Ever Curry-in-a-Hurry recipe. I’m also sharing a free download with additional recipes for BLW friendly sauces and dippers and toppers that will have your baby safely swallowing in no time!

 💡Listen to this episode to learn

1. What kind of sauces babies can eat and how to make low salt sauces for baby-led weaning

2. Ideas for sauce to go on top of fish...which can be dry and flaky and present a choking hazard if not sauced up the right way!

3. How freezing even small amounts of sauces can help with busy days for meal prep and which of Aileen’s sauces free best

EASY-PEASY BASIL & SPINACH PESTO RECIPE

Ingredients:

• 85 mL (1/3 cup) extra virgin olive oil

• 2 large handfuls spinach

• 1 large handful basil leaves

• Juice ½ lemon

• ½ clove garlic, crushed

• 60 g. (½ cup) goat’s cheese, grated

•  4 tbsp pumpkin seeds

Directions:

1.      Place all of the ingredients in a blender, starting with the oil. This helps to break everything quicker.

2.      Blend until smooth and silky.

3.      Pour into a jar with a lid and refrigerate until you are ready to use. Keeps in the fridge for about 5 days.

THE BEST EVER CURRY-IN-A-HURRY SAUCE RECIPE

Makes about 2 cups (500mL)

Ingredients:

• 60mL (¼ cup) rapeseed oil

• 1 large white onion, roughly chopped

• 6 cloves garlic, crushed

• 1 large thumb-sized piece root ginger, thinly sliced

• 2 tsp ground coriander 

• 2 tsp ground cumin

• 1 tsp turmeric

• 6 cardamom pods, seeds only

• 200g (7oz) tinned chopped tomatoes

• 3 tbsp tomato puree

• 400mL (14oz) tinned coconut milk

• 4 tbsp tahini

• 1 mango, peeled and diced 

Directions:

1. Heat the rapeseed oil over a medium heat, then gently fry the onion until translucent. Add the garlic and ginger and cook for a further minute or two until fragrant but not browning.

2. Add all of the spices, chopped tomatoes, tomato puree, coconut milk, and tahini, stir well and bring to a simmer.

3. Pour into a blender with the mango and blend until smooth and creamy.

4. Pour into sterilised jars and store in the fridge for up to five days or freeze!

🔗 Links From this episode

• The Jamie Oliver TED Talk “Teach Every Child About Food” with over 10 million views that originally inspired Aileen to start her Baby-Led Feeding business

• Check out Aileen’s 2 BLW cookbooks on Amazon:
  The Baby-Friendly Family Cookbook is here
  The Baby-Led Feeding Cookbook is here

CLICK HERE TO SHOP

• Follow Aileen Cox Blundell on IG @babyledfeeding

• Follow Aileen Cox Blundell on Facebook HERE

• Aileen’s brand new website babyledfeeding.com is linked HERE 

• Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program and save $50 when you sign up using the code BLWPOD50 (this program is approved for 30 CPEUs for Registered Dietitians) 

JOIN NOW AT $50 OFF CODE: BLWPOD50

• Baby-Led Weaning for Beginners — free online workshop with 100 First Foods™ list, register here: https://babyledweaning.co/baby-led-weaning-for-beginners

💬 Podcast Episode Transcript