Antioxident + Anti-inflammatory Baby Pureé

That might be the longest name ever for a baby food recipe, apologies!

Let's first pull apart what ingredients we are using and why:

​Turmeric (or curcumin) has been HOT in the health and wellness industry because of it's magical anti-inflammatory properties. People are taking in by the bucketloads with the hopes of relieving maladies such as rheumatoid arthritis.

Well, what is it?
Turmeric is a spice. It's THE spice responsible for giving curry its yellow colour.

There have been studies on Curcumin, in vitro, that showed the power of this particular spice. It seems that it's an effective antimutagen against many cancer causing substances! The verdict is that it may help to prevent and/or arrest cancer cell growth. Amazingly enough, it seems to leave noncancerous cell alone. Pretty remarkable.

Cinnamon is also a spice (did you know that it was a spice?)  Most of us have probably been eating it our entire lives dusted on buttered bread or on top of some natural yogurt. It doesn't get as much press as turmeric, but it's also a powerful antioxident.

​Oxidation in the body can be caused by a number of factors, including stress, smoking, and pollution. When the oxygen is metabolised, unstable molecules called free radicals are created (the yuckies linked to many diseases, such as heart disease and certain cancers).  Antioxidants are compounds in food that hunt for and neutralise free radicals. Therefore, antioxidants = muy bien! 

​Ceylon cinnamon is "true" cinnamon and the more commercial cinnamon is called Cassia. The key factor isn't what it's called, its the ingredient, or compound rather, called Cinnamaldehyde. This compound is extracted from the oily inner bark of the cinnamomum tree. 
​
​By adding just 1/2 a teaspoon to your morning oatmeal, you could bring the antioxidant power of your meal from 20 units to 120 units! 
* Did you know that the food category that averages the most antioxidants is herbs and spices?  True story.

Pumpkin and zucchini are also fantastic veggies to cook with. I find defrosted pods of baby food that contain zucchini are quite watery, but it's less noticeable when it's blended with pumpkin.

Antioxident + Anti-inflammatory Baby Pureé
6+ month old 

Ingredients 
2 zucchinis, cut into 3 cm pieces (washed, not peeled) 
1 butternut pumpkin (chop off the ends, peel, de-seed and cut into cubes)
1 tbsp cinnamon 
1 tbsp turmeric 

Method
Steam the pumpkin and zucchini until tender
Add everything to the blender, including the spices, and puree
* 8 months + / BLW : Mash with a fork for a chunkier consistency 

Makes 5-7 servings depending on your bub's appetite!

​If you want to spice up your food, or baby's food, in ways other than a puree, try sprinkling some cinnamon on their morning cereal/yogurt, or mix in some turmeric with their scrambled eggs.  

​EMK x