The proof is in the water – why using cooking water to make baby food purees is a plus

Jul 6, 2010 Fruits and Veggies, Nutrition, freezing baby food, juice, vegetables

  Behold the glass packed full of green liquid gold!   What is this you ask?  This glass is full of cooking water from the steamed broccoli we had for dinner last night.  As I was getting ready to dump the water, I realized this was a good chance to take a photo and show you how valuable the water really is.

 This water contains many of the nutrients that leached from the broccoli into the steaming water.  Recapture those nutrients by using the cooking water to thin your homemade baby food purees whenever possible!  If you’re stewing fruits like blueberries, cherries, or even apricots and peaches, you can freeze the juicy-water and then thaw to add to other baby foods.  These frozen “juices” will give an extra boost of nutrients while adding some yum to other foods.   Thaw some peach “juice” and mix it into some chicken and rice for example. 

*Using the leftover water from steaming/boiling carrots is not a good idea until after baby is around 8 months+ due to nitrates.   Use fresh water (or another liquid) when pureeing carrots for baby food*

Tags: broccoli, juice, steaming