No – BLW isn’t a delicious sandwich filling! Baby Led Weaning has been hailed by child experts as an effective method of getting babies food savvy and ready to eat many types of flavours and textures. I’ve got a few friends who recommended it, along with my cousin who is a community nursery nurse for an NHS health visiting team.
The deal is, instead of buying ready made baby food in jars or pouches, babies eat pretty much the same food as us, with their diet and nutritional dos and don’ts in mind first and foremost. I’m going to talk about cooking on a budget tomorrow, but this helps to keep food bills low.
Now I’m having a go at baby led weaning we’re more or less eating the same foods as Baby-O, meaning we mostly cooking everything from scratch, really cleanly, without salt. Much of the base of our food is veg and pulses. It feels good. And although I’m making most recipes up, I’ve found a few recipes that I can adapt and they still taste pretty good. A recent hit was Joe Wicks, Body Coach’s Lamb Curry! Baby-O didn’t each too much of the lamb, but loved the sauce and veg, with coconut oil, curry paste (I found a low salt one and only put a small amount in her portion), red lentils to thicken the sauce, and ground cashew nuts instead of cream, as a few of the healthy tweaks Joe has made. I do sometimes take Baby-O’s portion out before adding stronger flavours or some seasoning for us, but the base of most dishes can generally be shared by us all.
I’ve found Annabel Karmel’s website, where baby specific recipes can be added to, to make them a little more interesting for the adult palette. The Baby-Led Weaning book (Gill Rapley and Tracey Murkett, The Experiment, 2010) was a useful read to see how easy and straight forward BLW is, with minimal extra preparation, and I also grabbed the Ella’s Kitchen: A Tiny Taste of the First Foods Book (Hamlyn, 2015) free with the Boots Parenting Club, which gave a few more ideas for using basic ingredients, but experimenting to adapt for my meals too.
BLW has really helped me think about cooking from scratch, using fresh ingredients, largely veggie dishes as I’ve cut down on meat – and I’m definitely feeling the health benefits with more of a spring in my step!