Issue link: https://www.epageflip.net/i/695013
17 BAY AREA NEWS GROUP KIDS BABY Foodthey'llactuallyeat Yes,allofusarefamiliarwiththeGerberjarsthatlinethesupermarketaisles.Everyonelovesaclassic, but check out the Bay Area's own Big Dipper, whose purees — which are lovingly prepared from organic ingredients — are far from the pulverized peas of the past. The recipe here has a base of mango and coconut cream, with a bevy of optional additions — mint or curry powder, anyone? — so your little one can explore unique flavors before even learning to walk. Remember to introduce the component ingredients one by one to your baby's diet first to make sure there are no sensitivities or allergies before serving the finished product. Mango Coconut Cream Puree RECIPE COURTESY OF CLAIRE HOYT, BIG DIPPER BABY FOOD INGREDIENTS 2cupsorganicmango (frozen or fresh) 2-4 tablespoons organic coconut cream to taste (You can buy coconut cream, or use the hard cream at the top of a can of coconut milk.) Optional Fresh organic mint leaves Tamarind paste Curry powder Organic spinach Combine mango and coconut cream. Blend until smooth. Optional: Blend in one of these ingredients: fresh organic mint leaves, tamarind paste, curry powder, organic spinach. Optional: Double your batch, and freeze whatever you won't use in the next 2-3 days. Ice cube trays allow for the perfect portion size. PHOTOGRAPH BY DOUG DURAN,ILLUSTRATIONS BY JEFF DURHAM