BabyScoops CookBook

Dr.
Dileem BabyScoops Organic Babyfood

Raising a generation of healthy eaters;even the pickiest baby will love every scoop!!
All contents copyright BabyScoops Recipe Book-Volume1; A Dr.Dileem series.
2015
All rights reserved
No part of this document or the related files may be reproduced or transmitted in
any form,by any means(electronic,photocopying,recording, or otherwise) without
the prior written permission of the publisher.
WRITTEN BY DR.NKEM NDICHE-ONYEJIZU(FAMILY PHYSICIAN)

KANO NIGERIA
Dr.Dileem BabyScoops Organic Babyfood

These recipes are intended for babies from 6 months of age.
You should also introduce all new foods separately at least 4 days apart to help
you identify potential food allergies, intolerance and digestive problems.
Remember to sterilize all cooking and feed utensils.
For more information:

Mobile: 08121418586
Email: ndiche@gmail.com
Facebook:www.facebook.com/docdileemsays
Twitter: @inqemdilim
BBPin: 593EB892

The BabyScoops Recipe Book shows you how to become an EXPERT at making the
best culinary and deliciously nutritious meals for your baby.
It also shows how to transition seamlessly through the milestones of your babys
first growing year.
Please send us your questions or comments.
We hope this marks the beginning of a beautiful flavourful journey!
Yours Sincerely ,
Chief Recipe Designer
DiLEEM BABYSCOOPS
Dr.Nkem Ndiche-Onyejizu
Note:
Feeding Texture Guide:
6-7 Months:Puree
8-9 Months: Mash
10-12 Months: Chunks
Vegetable and fruit recipes of beginners
6 8 months
1. Posh Pumpkin
Preparation: 5 minutes
Cooking time: 30 minutes
Nutritional value: vitamin A (19, 152 IU), C, Folate, potassium, sodium, phosphorous,
iron, magnesium, calcium
Ingredients:
A large slice of very ripe pumpkin (ask seller to give you the sweet variety)
Water
How to prepare:
Peel off outer layer of the pumpkin and wash well with water
Dice pumpkin into cubes
Place diced pumpkin in a sieve and place on a pot . Add just enough water but
water should not touch the carrots. Allow to steam until tender. This will prevent
destruction of the nutrients and retain the colour of the pumpkin.
Take out pumpkin and blend in a food processor or blender until smooth, mixing in
the water as necessary until the desired consistency is reached.
Storage: Posh pumpkin freezes easily. You can freeze several batches in ice trays.
One cube should be enough for your baby for a start. When your baby starts eating
more, defrost two to four cubes in a cup and spoon-feed after warming .
Recommended quantity:
Begin with 1 teaspoonful
Increase to 1 tablespoon twice a day
Increase to a cup on demand
ABSOLUTELY MEDELICIOUS!!!
2. Tappy Gruel
Preparation: 5mins
Cooking time: 10 mins
Ingredients:
Pre soaked Tapioca powder (eg Dr.Dileem Organics Tapioca powder)
Water
Milk (coconut or breast milk)
How to prepare:
Simply add two tablespoons of pre-soaked tapioca powder in to some water in a pot.
Stir on low heat for about 10 mins till desired consistency is reached. Add your
coconut milk or breastmilk.
Storage: Tappy Gruel freezes easily. You can freeze several batches in ice trays. One
cube should be enough for your baby for a start. When your baby starts eating
more, defrost two to four cubes in a cup and spoon-feed after warming . Note that
for storage, there should be no milk in the tappy gruel

3. Fondly Fonio
Ingredients:
Pre washed Acha flour (e.g Dr Dileem Organics Acha flour)
Water
Milk (breastmilk or any milk of your choice)
How to prepare:
Put two tablespoons of acha flour in a sauce pan with some water
Stir continuosly on low heat till cooked.
Add milk.
Storage: You can freeze several batches in ice trays. One cube should be enough for
your baby for a start. When your baby starts eating more, defrost two to four cubes
in a cup and spoon-feed after warming . Note that for storage, there should be no
milk in the fonio pudding

4. Mashed Avocado
Preparations: 2 minutes
Nutritional value: vitamins A and C, niacin, folate, potassium, phosphorus, iron,
magnesium, calcium.
Ingredients
Avocado
Water, breast milk
How to prepare:
Simply mash peeled avocado with a fork in a small bowl. Then add water or breast
milk to lighten the paste.
Your baby probably cannot eat an entire avocado. Splash some lemon juice and
wrap the exposed part of the avocado, with the seed still inside, to keep it from
going brown.
ABSOLUTELY MEDELICIOUS!!

5. Carrot Puree
Nutritional value: vitamin A (19, 152 IU), C, Folate, potassium, sodium, phosphorous,
iron, magnesium, calcium
Ingredients:
Carrots (about 6)- Slim fresh ones are sweeter than big, thick carrots
Water
How to prepare:
Scrape off outer layer of the carrots with a paring knife and wash well with salt or
vinegar
Place carrots in a sieve and place on a pot . Add just enough water but water
should not touch the carrots. Allow to steam for about 20 minutes, or until carrots
are very tender. This will prevent destruction of the nutrients and retain the colour
of the carrot.
Take out carrots .Blend carrots in a food processor or blender until smooth, mixing in
the water as necessary until the desired consistency is reached.
Storage
Carrot puree freezes easily. You can freeze several batches in ice trays. One cube
should be enough for your baby for a start. When your baby starts eating more,
defrost two to four cubes in a cup and spoon-feed after warming .

6. Bananas
Preparation: 1 minute
Nutritional value: vitamins A and C, folate, potassium, phosphorus, selenium,
magnesium, calcium
Ingredients:
Half a banana
Water or breast milk
How to prepare:
Mash banana with a fork, adding water or breast milk until a desired consistency is
reached. Serve immediately.
Storage:
Bananas do not keep well, so I recommend cutting up just the amount the amount
your baby will eat before peeling. Store the remaining unpeeled banana in a
covered container, and serve it at the next meal.
Begin with 2 teaspoonfuls
Increase to 4 to 5 tablespoons twice a day

7. AppleSauce
Ingredients:
Half an apple Green or Red (for a start; quantity can be increased if baby likes it)
Water
How to prepare:
Peel apples and chop into cubes, discard the core.
Place apples in a sieve on a pot with water. Do not allow the water to touch the
apples. Allow to steam on low heat (for approximately 10 to 12 minutes) until apples
is tender
Pour apples into food processor.
Puree until smooth. Add more water if necessary.
Storage:
As with the carrot puree, pour apple puree evenly into ice trays and freeze until
solid.

8. Green Pea/ Green Beans Puree

Nutritional value: vitamins A (4533 IU) and C, niacin, folate, potassium, sodium,
selenium, phosphorous, iron, magnesium, calcium, zinc
Ingredients:
Peas (about a handful)
Water
How to prepare
I recommend use of fresh ones and not canned ones
Rinse well.Put in a sieve and place on a pot with water. Water should not touch the
green peas/green beans
Steam for 6 to 7 minutes, or until tender.
Blend cooked peas in blender or food processor, adding water until completely
smooth.
The skin of green beans and green pea is rather difficult to thoroughly puree, so it is
better to use a blender instead of a food processor
You may also wish to push the peas (or green beans) through a sieve or strainer to
get rid of any remain bits of skin.
Storage:
Once cool, distribute mixture evenly into ice trays, depending on desired portion
size.
Recommended quantity
9. Oyibo PearSauce
Nutritional value: vitamins A and C, folate, potassium, phosphorus, magnesium,
calcium
Ingredients:
One pear
Water
How to prepare:
Soak in water dilted with a cap of vinegar for 10 minutes
Peel and cut into chunks, taking out the seeds.
Steam gently using a sieve for about 3 minutes or until tender (for babies less than
6 months).
Water in pot should not touch pear.Blend pear chunks in a blender or food processor
until smooth.
Use water to thin out if necessary (pears are naturally watery, though).
Storage:
Once cool, distribute mixture evenly into ice trays, depending on desire portion size.
10.
Sweet Potato Puree
Nutritional value: vitamins A (24,877mg) and C, Folate, Potassium, sodium,
selenium, phosphorous, magnesium, calcium
Ingredients:
1 sweet potato
Water
How to prepare
Peel and dice the sweet potatoes. Put in a sieve. Place over pot with boiling water.
Water should not get to the potatoes
Use water to puree.

11.
Yam Puree
Peel wash and cut up yam into cubes
Place yam in a pot and put in enough water to cover it. Boil until soft.
Keep any leftover water from boiling to use for thinning out the yam.
Remove cooked yam from pot and blend in food processor or blender.
Add water from boiling until puree is completely smooth.
Storage
size.
8-10 Months
12.
Tapioca Pudding
Preparation:5 mins
Cooking time: 10mins
Ingredients:
Pre soaked Tapioca
Milk(Coconut or breast milk)
How to prepare:
Place pre soaked tapioca in a pot with some water
Keep stirring on low heat till tapioca is cooked
Add milk
Storage: Tapioca pudding freezes easily. You can freeze several batches in ice trays.
One cube should be enough for your baby for a start. When your baby starts eating
more, defrost two to four cubes in a cup and spoon-feed after warming . Note that
for storage, there should be no milk in the tappy gruel
13.
Fonio Pudding
Ingredients:
Acha
Water
Milk (breastmilk or any milk of your choice)
How to prepare:
Put two tablespoons of acha in a sauce pan with some water
Stir continuosly on low heat till cooked.
Add milk.
Storage: You can freeze several batches in ice trays. One cube should be enough for
your baby for a start. When your baby starts eating more, defrost two to four cubes
in a cup and spoon-feed after warming . Note that for storage, there should be no
milk in the fonio pudding

14.
Okro/Kuka/Ewedu puree (babies can eat this as early as the
seventh month, earlier than 7 months will need Ewedu/okro/kuka as
the only ingredient).
Ingredients:
Okro/Kuka/Ewedu leave (about a handful)
1 tablespoon of dry ground crayfish
1 medium-sized freshly boiled Titus fillets
Onions.
How to prepare
Pick leaves off the stem of the Ewedu; wash well and set aside/Grate okro /Kuka
powder
Place a pot on fire.
Slice in Ewedu leaves/Okro/Kuka and then add onions, crayfish and Titus fillets
Boil for about 5 minutes, or until mixture is tender, be careful not to burn it.
When the desired tenderness is achieved, set the pot down and blend with a
blender.
Storage
size.
Increase to 4 to 5 tablespoons twice a day
Increase to a cup or more on demand.

15.
Veggie Combo (Green Peas, Green Beans and Carrots)
Ingredients:
A handful of green beans and peas
4 medium-sized carrots
Water
How to prepare:
Put fresh green beans and green peas and small pieces of chopped carrot into a
sieve.
Place over a pot with water
Cook until tender
Puree vegetable in blender or food processor, adding water until mixture is of the
desired consistency.
Storage:
size.
Start with 3 to 4 tablespoons. Gradually increase to to cup in 2 to 3 feedings
per day.

16.
Palatable Plantains!
Ingredients:
1 medium-sized ripe plantain
1 cup of water
cup of milk (you can also use breastmilk)
How to prepare:
Wash plantain and cut into chunks.
Put plantain in a sieve
Place over a pot of boiling water; do not let water touch the plantains.
Allow to cook until tender.
Mash or puree plantain till desired consistency is achieved. You may add formula to
lighten paste.
Storage:
size.
Start with 2 to 4 tablespoonfuls. Gradually increase to to cup in 2 to 3 feedings
per day.

Fruit Recipes
17.
Marvelous Mangoes
Nutritional value: vitamins A, C, E and K, folate, potassium, phosphorus,
magnesium, calcium, sodium
Ingredients:
1 ripe mango (medium sized)
Water
How to prepare:
Wash and peel mango
Slice up and dice up the flesh of the mango and blend in food processors or blender
until smooth (alternatively, mango could simple be mashed).
Add water to mixture if necessary.
Storage:
Pour mango puree evenly into ice trays and freeze until solid.

18.
Fruit Combo
Ingredients:
1 pear
1 apple
1 medium sized banana
Milk (you can use breastmilk)
Water
How to prepare:
Wash fruits
Dice pear and apple and place in a sieve.
Place over a pot with water.
Cook over gently until fruit is soft.
Pour into a food processor, add banana and milk, and puree until smooth
Storage:
Pour fruit combo evenly into ice trays and freeze until solid.

19.
Papaya Puree
Ingredients:
a medium-sized ripe pawpaw (de-seeded)
a cup of water
How to prepare:
Wash and cut pawpaw, and then place in a food processor/blender. Process until
smooth.
When pureeing pawpaw, you usual wont need to add more water because of it s
high water content.
But if water is need, warm water would be best.
Storage:
Pour puree evenly into ice trays and freeze until solid.

Cereal and Grain Recipes
20.Akamu
Ingredients:
Millet aka Jero/Sorghum aka Dawa
Water
Soya beans
Process from scratch
Clean out grains:
Pour the millet/sorghum grains onto a flat tray and pick out all the chaffs and stones
Blow out the dirt, then soak millet/sorghum overnight with hot water
On day 2, lightly roast the soya beans separately in a dry pot till lightly browned
Change the water used in soaking grains until it is clean.
Blend millet/sorghum and soya till you get a smooth paste at your neighbourhood
grinding mill
Sieving process
To sieve the paste and get rid of chaffs, fill 3 large bowls with water (3 litres)
Fill the sieving cloth with some of the paste about 2 litres)
Gentle place the cloth filled with the paste into the bowl and squeeze into the water
Repeat the process in the second and third bowl
Squeeze out till the cloth stops dripping.
Pout out the chaff and pour in fresh paste and start squeezing into the bowls again
repeat till all the paste is gone
Leave the bowls to settle overnight.
By morning, the akamu would have sedimented and you can pour out the water
above.

How to prepare
Mix akamu paste with cold water, until you get a thin texture
Put water in a large sauce pan and bring to boil
Add boiling water into akamu stirring continuously to prevent lumps form forming
Place akamu on fire and allow to cook properly
Allow to cool before serving
(Note: Akamu goes best with breastmilk or milk)
Storage
Do not store already made akamu. Prepare only as needed. Unprepared akamu can
be stored in the fridge. It can also be stored outside of a fridge, but ensure that it is
covered in water. (Note that this water should be changed everyday.)

21.
Brown Rice Cereal
a cup of brown rice powder ( eg Dr.Dileem Organics Brown Rice Powder)
1 cup of water
How to prepare
Bring water to boil in a sauce pan
Add rice powder into sauce pan, stirring continuously.
Keep stirring as it simmers for 5 minutes, whisking continuously until mixture is
thick and creamy
You can mix in breast milk or milk and fruits if desired
Serve warm.
Storage
Pour into ice trays and freeze

22.
Amala Pudding
Ingredients:
cup of yam flour powder
1 teaspoon of ground crayfish
3/4 cup of water
Meat/fish/chicken stock
How to prepare
Bring a cup of water to boil in a sauce pan.
Add stock
Add crayfish
Pour yam flour into boiling water, stirring continuously to prevent lumps from
forming (yam flour mixture should be a thick and runny texture)-like thick pap
Allow to simmer, pot covered, for about 3 to 5 minutes.
Storage
Yam flour does not keep well. Prepare only as needed.
23.
Nli-oka/Semo pudding
Ingredients:
a cup of Nli-oka/Semo
3/4 cup of water
1 teaspoon Ground crayfish
Meat/fish/chicken stock
How to prepare
Method 1
Bring water to boil in a pot
Add stock
Add crayfish
Mix Nli-oka/Semo into a bowl with some water.
Pour the flour into boiling water, stirring continuously to prevent lumps from forming
(mixture should have a thick and runny texture) like thick pap
Allow to simmer, pot covered, for about 5 minutes
Method 2:
In a small sauce pan, mix Nli-oka/semo powder thoroughly with cold water . Add
stock and crayfish.Then set it to cook on a stove.
Stir paste continuously until it thickens.
Allow to cook properly before serving .
Storage
Nli-oka/Semo does not keep well. Prepare only as needed.

Root Recipes
24.
Sweet potato medley
Ingredients:
1 sweet potato
2 to 4 carrots (peel with a paring knife)
Water
How to prepare:
Wash potatoes and carrots, and then chop into small pieces.
Place in sieve
Place over a pot with water.
Water should not touch the potato or carrot. (This helps retain nutrients)
Cook until tender
Blend vegetables to a puree, using some water
Serve lukewarm.
Storage:
size.

25.
Veggie Sweet Potatoes
Ingredients:
1 sweet potato
2 Ugu /Nigerian spinach/green/efo/aleho leaves
Water
How to prepare
Wash and peel sweet potatoes, place on a sieve and place over pot with water.
Water should not touch the potatoes.
Cook sweet potatoes until tender.
Pick the spinach leaves off the stem and wash under a running tap.
Add the spinach to the pot containing the sweet potato, and cook for a minute or
two.
Then, using a blender or food processor, blend the into puree
If the consistency is a little too thick, you can add some water or breastmilk to thin
it out.
Storage:
size.
26.
Sweet TomaPot
Ingredients:
1 sweet potato
3 or 4 medium sized tomatoes
Fish/Meat/Chicken stock
Low fat oil
Herbs (nchanwu/efirin,bay leaf, dried thyme, etc)
Water
How to prepare
Follow the sweet potatoes recipe on earlier recipe to prepare sweet potatoes
Add a little oil to the pot, add in herbs and stock
Blanch tomatoes and remove skin (Place in hot water for 1 minute and cool) and
add to the pot.
Add a little water, be careful not to let it burn.
Cook for 2 to 3minutes, and then add the potatoes and mash
You may also use some warm water to thin out the mixture.
Serve lukewarm
Storage
size.

Legume Recipes
27.
Beans
Ingredients:
Half a milk tin of beans
1 onion
Ground crayfish
Water
How to prepare:
Soak beans for about 10 minutes in warm water
De- hull beans and rinse under running water until completely removed.
Bring a pot of water to boil. Add in beans, chopped onions and ground crayfish.
Cook until tender.
Puree beans in blender (preferably), adding warm water until mixture is completely
smooth.
Storage
size. It is advisable to prepare only as needed, to retain freshness.

28.
Mashed Beans
Ingredients:
Half a milk tin of beans
1 onion
Tomatoes
Oil
Boiled fresh Titus fillets
Water
How to prepare
De-hull beans and rinse under running water until completely removed.
Bring a pot of water to boil
Add in beans, chopped onions, tomatoes and fresh Titus fish.
Cook with plenty of water until tender.
Add oil and leave to cook for 5 more minutes
Remove cooked beans from pot.
Mash with spoon and serve warm.
Storage
size.

29.
Beans Twist
Ingredients:
Half a milk tin of beans (soyabeans can also be used)
1 onion
3 medium sized tomatoes
Oil
Fish/Meat/Chicken Stock
A pinch of nutmeg
Herbs (3 Ugu,2 nchanwu/efirin,1 bay leaf)
Water
How to prepare:
De-hull beans and rinse under running water until completely removed.
Bring a pot of water to boil. Add in beans and cook until tender
Drain water and put beans in a dish.
Blanch and Peel off tomato skin as in earlier recipe
Dice tomatoes into small portions.
Add tomatoes to beans
Add stock , herbs and oil.
Cover mixture and Steam/ bake in oven for about 30 to 40 minutes.
Storage:
size.

10-12 Months
Vegetable recipes
30.
ChickenPot
Ingredients:
1 small chicken breast/turkey
Nigerian Spinach/Efo/ALeho or Ugu
1 potato
1 carrot (peeled and cubed)
cup breast milk or milk
Water
How to prepare:
Wash chicken (or turkey) and place in a pot.
Add in herbs and a little oil, and then add enough water to cover the chicken
Bring chicken to boil, and then cover pot and leave until chicken is cooked.
Place diced potatoes and vegetables in a sieve and place over pot with water. Water
should not touch the potatoes and vegetables.
Debone cooked chicken and cut into little pieces.
Mix with vegetables and serve mashed or pureed. You can add breastmilk or milk
Storage
size

31.
CauliFish
Ingredients:
Ugu
1 carrot
1 slice Cauliflower (blanched)
Medium sized fish
Herb mix (spices)
How to prepare:
Place fish, cut and washed, in a sauce pan with water.
Add a pinch of herbs mix.
Allow to boil until fish is cooked.
Remove fish from sauce pan and reserve broth.
Steam ugu, carrots and a slice of cauliflower in fish broth until tender.
Carefully debone and flake in fish. Blend, Mash or Chunk according to age
Stir and serve warm.
Storage
size.

Raising a generation of healthy eaters;even the pickiest baby will love every scoop
Fruit Recipes
32.
Milky Mango smoothie
Ingredients:
1 ripe mango
Plain yogurt
1 banana
Water (as needed)
How to prepare:
Wash and peel mango, and cut into bits.
Mash flesh of mango until smooth.
Add mashed banana and yogurt until the proper consistency for your baby is
achieved. Alternatively, you may puree mixture in a blender to achieve a creamier
consistency.
Thin out with warm water or breast milk
Storage:
size.

33.
MangoMeal
Ingredients:
a mango
a ripe avocado (alternatively, yoghurt or sweet potatoes)
Organic Baby cereal
Water
How to prepare
Wash and peel mango and avocado
Cut pieces of mango and avocado into a large bowl and mash
Add water (or milk or breastmilk) if your baby needs thin consistency
Mix into babys cereal
Storage:
Once cool, distribute mixture evenly into ice trays, depending on desire portion size.
34.
MilkyAppleWay
Ingredients:
3 big apples
2 bananas
cup breast milk or milk
Water
How to prepare
Wash and peel apple, and cut into cubes
Put cubed apple into a sieve. Place over pot with water. Water should not touch the
apple. Simmer till apple is tender.
Remove apple, drain water and allow to cool.
Mash apple and banana with a fork, or puree in a blender for a creamier
consistency.
Storage:
size.
Cereal and grain recipes
35.
BananaOat
INGREDIENTS:
a cup of rolled oats (instant oats have been stripped of most of their fibre and
nutrients)
1 mashed banana
1 a cup of water, breast milk or milk
How to prepare:
Mix oats with a cup of water/milk/ breast milk
Bring mixture to boil; then reduce heat and simmer for about five minutes.
Remove from cooker and stir in banana
Pour mixture into a blender or food processor and pulse until smooth, adding
water/breast milk /milk until desired consistency is a achieved.
Storage:
size.
36.
Pasty Pasta
Ingredients:
a cup of pasta
1 small onion
Oil
1 Medium sized tomatoes
1 Chili pepper (remove seeds)
a cup of boiled and shredded liver
A pinch of nutmeg
1 nchawnu/scent leaves
How to prepare:
Wash and cut tomatoes and chili, and puree until smooth.
Heat a sauce pan on cooker; then pour in oil.
Add liver and shredded beef.
Serve with pasta.
Storage:
It is advisable to prepare as needed.

37.
Yolky Pasta
Ingredients:
a cup of water
1 onion
1 medium- sized carrots
A handful of green peas
Oil
Boiled Egg yolk
How prepare:
Heat a sauce pan on cooker and pour in water and stock. Leave to boil.
Wash pasta thoroughly and pour into sauce pan.
Add a dash of oil.
Add diced carrots; onion and peas
Allow to cook until tender.
Serve with mashed egg yolk.
Storage:
size.

Legume Recipes
38.
CornedBeans
Ingredients:
Boiled fresh
How to prepare:
Follow beans recipe on earlier beans recipe
After beans are cooked until tender, stir in oil and stock.
Add in boiled fresh corn and mix gently until desired consistency is achieved.
Cover and simmer for 5 minutes.

39.
Plantain Pudding
Ingredients:
1large plantain
a cup of flour
a cup of warm water
How to prepare:
Wash and cut plantain into about 5 pieces.
Remove skin and blend
Add flour into blended plantain.
Add in warm water and stir mixture. It should have a light, runny texture
Place a pot of water on cooker to boil.
Pour plantain mixture into local leaf wraps or food grade containers (like moin-moin)
(if using containers, line with oil, to prevent pudding from sticking to containers
when cooked)
Place carefully into pot.
Cover the pot first with polythene (or similar material to keep heat from escaping),
and then with pot cover.
Allow to cook for 20 minutes.
Test readiness by piercing with a knife.
When cooked the knife should come out easily and without much food sticking to it.
Scoop into bowl and serve.
Storage:
Once cool, cover containers and store in the refrigerator. Can be reheated and
served later.
40.
Heavenly Beans
Ingredients:
1 cup of beans
1tablespoons of dry ground crayfish
1 medium- sized liver (cooked and chopped)
1 large tomatoes
1 onion
How to prepare:
Place beans and put in a pot of boiling water on a cooker.
When beans are tender, add in onions, crayfish and tomatoes,
Avoid stirring; if necessary, stir only on the surface.
Add oil and leave to cook for 5 more minutes.
Remove cooked beans from pot.
Dish and serve warm.
Storage:
This food does not keep for long, so it is advisable to use as needed.

Root Recipes
41.Sweet PlantainPot
Ingredients:
1 Onion
1 Medium- sized sweet potatoes (diced)
2 Large plantain
Oil
Nutmeg
Chicken or turkey -deboned
a cup of water
How to prepare:
Boil chicken (or turkey) in a saucepan and set aside stock
Add diced sweet potato and plantain to the pot of chicken broth.
Leave mixture to boil until potato and plantain are tender.
Mash plantain, sweet potato and chicken.
Serve warm
Storage:
Once cool, store in a container and freeze. Defrost and warm for later use.

42.
Avocado Dip
Ingredients:
1 avocado
2 hardboiled egg yolks
How to prepare:
Cut avocado in two. Carefully remove the seed
Scoop out the inner flesh in a clean bowl
Mash in egg yolk. Stir both together in to a fine consistency
Serve as bread spread.
Storage:
Once cool, store in an air tight container and freeze, defrost at room temperature
later use.

43.
RICE PUDDING
Ingredients:
1
1
2
1
cup cooked rice

cup milk or breast milk
apples or any other sweet fruit or dried fruit
pinch nutmeg
Directions:
Add milk to rice (use milk or breast milk for babies under 12 months)
Simmer for about 10min stirring occasionally until creamy.
While rice is cooking, peel and core apples. Steam apples as in earlier applesauce
recipe till tender.
Puree cooked apple in a blender. Add apple puree, nutmeg to rice.
Serve warm or cool.

44.BlackEyed BeansPot
Ingredients:
1 cup back eyed beans aka white beans
1 onion
1 clove of garlic
Sweet potatoes
Crayfish
Direction
De- hull a cup of beans, place in a pot filled 3 cup of water.
Grate in a medium bulb of onion and a clove of garlic and allow to cook till tender.
Add a cup of diced sweet potatoes into the beans and allow to cooking some more .
Pour into the blender, add in a 2/3 tbsps of olive oil
Add dried seasoning/ spice -1 tsp of any of your favorites and puree all ingredients
without adding water
A tsp of crayfish (optional) * Allergen alert
Serve with bread as a spread


45.
PotatoBalls
Ingredients:
1 cup peeled n grated potato (Sweet or Irish)

1 egg (use egg yolk for infants younger than 1yr)
1 Tbsp flour
1 Tbsp grated onion

oil
A pinch of salt
pepper
Directions:
If using lrish potatoes, put in a sieving cloth and extract some moisture. You may
skip this step with sweet potatoes.
In a
medium bowl add the potatoes, onion, eggs flour, salt and all other
ingredients together and stir altogether,
In a large frying pan, heat the oil until, hot turn heat low to avid burning and
ensure ball fry well.
Place a spoonful of the potato mixture into the hot oil one at a time till the pan is
full, press down on the mixture.
Brown on one side, turn and brown on the other; allow it to cool paper on sieve
serve warm
ABSOLUELTY MEDELICIOUS!!!

46.
Yogurt Medley
Ingredients:
cup of unsweetened natural yogurt
1 cup pureed banana

cup coconut (grated if fresh) or dry coconut
A handful of raisins
Pour grated coconut into a clean dry cup, top with a thin layer of yogurt.
Next add the banana puree and top again with the remaining yogurt.
Lastly, top off the medley with healthy delicious raisins.
Serve cooled.

We supply you FRESH,NUTRITIOUS,HYGIENICALLY PREPARED MEALS for your little

ones!!!
We also supply heartburn and indigestion free beans flour,brown rice flour,brown
rice coconut flour,nli-oka flour,soypowdered milk.
Home deliveries | crche| hospitals| wholesale| supply (raw & prepared)

Any other info: contact us on: 08121418586|593EB892.

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Dr.

Dileem BabyScoops Organic Babyfood

WRITTEN BY DR.NKEM NDICHE-ONYEJIZU(FAMILY PHYSICIAN)

Dr.Dileem BabyScoops Organic Babyfood

For more information:

Dr.Dileem BabyScoops Organic Babyfood

Please send us your questions or comments.

We hope this marks the beginning of a beautiful flavourful journey!

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

8. Green Pea/ Green Beans Puree

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

Dr.Dileem BabyScoops Organic Babyfood

cup cooked rice

Dr.Dileem BabyScoops Organic Babyfood

1 cup back eyed beans aka white beans

A tsp of crayfish (optional) * Allergen alert

Serve with bread as a spread

Dr.Dileem BabyScoops Organic Babyfood

1 cup peeled n grated potato (Sweet or Irish)

1 Tbsp grated onion

Dr.Dileem BabyScoops Organic Babyfood

cup of unsweetened natural yogurt

1 cup pureed banana

Dr.Dileem BabyScoops Organic Babyfood

We supply you FRESH,NUTRITIOUS,HYGIENICALLY PREPARED MEALS for your little

Home deliveries | crche| hospitals| wholesale| supply (raw & prepared)