Julie Mennella, a biopsychologist at the Monell Center in Philadelphia, PA states that “Learning about food occurs long before the first taste of food.  The flavors of the mother’s diet get into the amniotic fluid. (When she’s pregnant)  The same thing happens when mother breast-feeds.”   Michael Harr, executive chef at Food, Wine & Co. in Bethesda, MD offers basic advice for novice parents and cooks, “Think of simple dishes that you like and then puree them.”  Nevin Martell, co-author of The Founding Farmers Cookbook says “Make eating enjoyable, and do it as a family as much as you can.”  Try the following herbal pureed soups and salads.

Infants: Cream of Carrot Soup

1 lb. carrots cleaned & sliced             
1 large onion chopped      
1 C. buttermilk
1 medium potato chopped                 
3 C. water                          
salt to taste
1/8 t. freshly grated nutmeg               
dash of cinnamon

1.  Add carrots, onions, and potatoes to water.  Simmer 12 minutes covered.

2.  Season soup (nutmeg and salt).  Puree everything until smooth.

3.  Whisk in buttermilk, pour into bowls, and garnish with a dash of cinnamon.

Carrot Salad

2 C. grated carrots                             
1 C. pineapple cubed      
dash of cinnamon
1/2 C. mayonnaise                              
1 t. lemon juice               
dash of nutmeg

1.  Mix carrots and pineapple in a bowl.  Sprinkle with lemon juice.

2.  Mix in mayonnaise with dash of nutmeg and cinnamon.  Stir gently, chill and serve.

Toddlers: Apple Soup

2 C. apples, peeled & chopped          
1 T. flour                          
2 C. vegetable broth
2 C. buttermilk                                   
1 C. onion, chopped       
1 t. curry
1 C. celery, chopped                          
1/4 C. corn oil

1.  Sauté onions & celery in oil until limp.  Add flour, stirring constantly for several minutes.  Stir in vegetable broth, mixture will thicken.

2.  Add apples and curry and simmer 20 minutes.

3.  Cool and puree mixture in blender.  Stir in buttermilk, and chill before serving.

Waldorf Salad

2 C. peeled and diced apples     
1 C. green grapes cut in half     
dash of curry to taste
½ C. mayonnaise                          
juice of 1 lemon                       
½ C. dried cranberries

1.  Dice apples and add lemon juice to keep them from turning dark.

2.  Add cut grapes to apples.  Mix in mayonnaise with a dash of curry and stir gently.

3.  Chill and serve on a bed of lettuce.

Preschoolers: Melon Soup

1 very ripe cantaloupe                        
1 very ripe honeydew            
sprig of mint
2T. fresh lemon juice                          
3T. lime juice

1. Puree and chill separately 1 very ripe cantaloupe with 2T. fresh lemon juice.

2. Puree and chill separately 1 very ripe honeydew melon with 3T. lime juice.

3. To serve mix separately and pour at the same time from opposite ends of bowl using 2 measuring cups with equal amounts of both soups.

4. The bowl will have 1/2 orange and 1/2 green soup.  Top with a sprig of mint.

Melon Fruit Salad

1 C. vanilla yogurt                 
1 t. grated orange rind               
1 t. minced mint
1 C. sour cream                      
1 t. grated lemon rind    
2 t. lemon juice

Whatever fruit are in season cantaloupes and honeydews, oranges and grapefruits, pineapple or watermelon, peaches and plums, apples and pears, cherries and berries bananas and grapes

1.  To make dip mix together everything except the fresh fruit. Chill at least one hour.

2.  Wash and peel fruit.   Arrange on serving platter.  Serve with dip on the side.

Jenny Carenco, author of Bebe Gourmet: 100 French-Inspired Baby Food Recipes for Raising an Adventurous Eater, says “They’re not going to eat everything.  Repetition is the key to winning children over to new tastes.  Just keep serving it and make it a positive experience.  The mistake is to stop serving it.”  Heather Stouffer, founder and chief executive of Mom Made Foods in Alexandria, VA agrees, “You’ve got to be patient, consistent and a good role model.”