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An accessible guide for vegan, vegetarian, or veg-curious parents from the dietitian duo behind online community Plant-Based Juniors®–includes a bonus chapter on feeding infants up to six months!
More of us are turning to plant-focused diets for our health and the health of the environment. But there haven’t been reliable, evidence-based resources out there for a new generation of compassionate, conscientious parents–until now. The Plant-Based Baby and Toddler is your go-to resource, offering easy-to-digest nutritional facts and guidelines that aren’t available elsewhere, with a special focus on the most important period of a child’s life when it comes to developing good eating habits: infancy and toddlerhood.
Whitney and Alex discuss:
• the PB3 plate: a visual guide to structuring meals that are nutritionally balanced–1/3 fruits and vegetables; 1/3 legumes, nuts and seeds; and 1/3 grains and starches–and easy to adapt for the entire family
• how to meet needs for critical nutrients such as iron
• a primer on both traditional purees and the baby-led weaning/feeding approach
• strategies for dealing with challenges such as picky eaters
• sorting fact from fiction when it comes to nondairy milks and other substitutes
• 50+ plant-based recipes created specifically for stages from first bites to age three
As dietitians and moms, Whitney and Alex pored over nutrition journals and called on the experts to learn how to provide their babies with the best diet possible. They found that plant-based diets are associated with a reduced risk of obesity, decreased cholesterol levels, and increased fruit and vegetable intake; in short, not only are they safe for kids, they’re pretty freaking awesome.
From the Publisher
Makes 3 cups 1 cup frozen peas, cooked then cooled 1 large ripe avocado, pitted and chopped 2 tablespoons lime juice 1 cup finely chopped veggies of choice ¼ cup finely chopped fresh cilantro 1 clove minced fresh garlic or 1 teaspoon garlic powder ¼ teaspoon sea salt, optional ¼ teaspoon fresh ground black pepper, optional
Confetti Guacamole
This confetti guacamole is a great way to pack in the veggies. We like to add bell peppers, carrots, kale, and tomatoes, but feel free to mix it up! Use a food processor to get vegetables uniformly chopped in record speed.
Place peas in the bowl of a food processor and pulse until the peas are smooth.In a medium bowl, use a fork to mash the peas, avocado, lime juice, finely chopped veggies, cilantro, minced garlic, and salt/pepper, if using.Serve on a preloaded spoon for baby-led weaners, with pita bread or black bean taquitos, or on its own!
Publisher : Avery (May 18, 2021)
Language : English
Paperback : 352 pages
ISBN-10 : 0593192117
ISBN-13 : 978-0593192115
Item Weight : 9.6 ounces
Dimensions : 7 x 0.84 x 9 inches
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