Hi Fanny! Natalia here (Patisserie of the Pacific). As the new mama of a 5.5 month old, I’m so thankful for this beautiful newsletter!! We’re getting ready for solids and I really love Talia‘s approach, my biggest concern going into this is safety. I’m curious if you did all baby-led weaning or a mix with purées and spoon feeding with your little one? Also if you have other books or resources that you referred to when preparing for this chapter? Looks like Talia‘s workshop is not available anymore.
My approach (Fanny here) was to do a mix of BLW and purées — less for safety than for reasons of wanting to get as much nutrition and diversity into my baby’s belly as possible. One thing Talia recommended in her seminar was making purées that could be dips for very soft roasted veg batons or soft fresh fruit or avocado. Ultimately your tolerance level will lead you instinctively—cliché advice but let your gut guide you. Personally, I would advise starting with all savory (no banana and even not a ton of sweet potato early on). Things like nuts can be introduced by microplaning them on to other foods. Good luck! Glad you’re here! :)
If you're making it with, say, beef soup bones or marrow bones, blanch for 5-10 minutes and then roast at 400F for 20 minutes before proceeding to the next steps.
Hi Fanny! Natalia here (Patisserie of the Pacific). As the new mama of a 5.5 month old, I’m so thankful for this beautiful newsletter!! We’re getting ready for solids and I really love Talia‘s approach, my biggest concern going into this is safety. I’m curious if you did all baby-led weaning or a mix with purées and spoon feeding with your little one? Also if you have other books or resources that you referred to when preparing for this chapter? Looks like Talia‘s workshop is not available anymore.
My approach (Fanny here) was to do a mix of BLW and purées — less for safety than for reasons of wanting to get as much nutrition and diversity into my baby’s belly as possible. One thing Talia recommended in her seminar was making purées that could be dips for very soft roasted veg batons or soft fresh fruit or avocado. Ultimately your tolerance level will lead you instinctively—cliché advice but let your gut guide you. Personally, I would advise starting with all savory (no banana and even not a ton of sweet potato early on). Things like nuts can be introduced by microplaning them on to other foods. Good luck! Glad you’re here! :)
Super helpful, thank you!
Love all of these tips, thanks! Also, those hand pies look delish. Is it possible to get pointed to a recipe?!
We'll be posting Talia's delicious chicken hand pie recipe in the coming weeks!
that's great -- and perhaps a bone broth recipe would be great too please (instant pot version as well)
A good recipe we like: https://www.totumwomen.com/blogs/news/did-you-know-bone-broth-is-a-postpartum-superfood
If you're making it with, say, beef soup bones or marrow bones, blanch for 5-10 minutes and then roast at 400F for 20 minutes before proceeding to the next steps.
Yay! Thanks!