Page 25 - Special Issue: Healthy Baby

Simmer liver gently in broth until the meat is cooked through. Liquefy using a handheld blender or in a food proces-
sor. When the liver broth has cooled, stir in remaining ingredients. Store in a very clean glass or stainless steel container.
To serve, stir formula well and pour 6 to 8 ounces in a very clean glass bottle. Attach a clean nipple and set in a pan of
simmering water until formula is warm but not hot to the touch, shake well and feed to baby. (Never heat formula in a
microwave oven!)

FORTIFIED COMMERCIAL FORMULA Makes about 35 ounces
This stopgap formula can be used in emergencies, or when the ingredients for homemade formula are unavailable.

1 cup Mead Johnson low-iron, milk-based powdered formula*
29 ounces filtered water (3 5/8 cups)
1 large egg yolk from an organic egg, cooked 3 1/2 minutes (See recipe for egg yolk, below)
1 teaspoon cod liver oil or 1/2 teaspoon high-vitamin cod liver oil

Place all ingredients in a blender or food processor and blend thoroughly. Place 6-8 ounces in a very clean glass
bottle. (Store the rest in a very clean glass jar in the refrigerator for the next feedings.) Attach a clean nipple to the bottle
and set in a pan of simmering water until formula is warm but not hot to the touch, shake well and feed to baby. (Never
heat formula in a microwave oven!)

*In 2006, the Mead Johnson low-iron formula was discontinued. All formula makers have discontinued low-iron
formula “due to FDA standards.” Mother’s milk is low in iron for a reason—iron interferes with zinc absorption, needed for
neurological development of the infant. And the iron added to the formulas can make infants constipated. Instead used a
milk-based powdered formula that contains lactose—and only for emergencies!

EGG YOLK FOR BABY
Egg yolk should be baby’s first solid food, starting at 4 months, whether baby is breastfed or formula-fed. Egg yolks
from pastured hens will contain the special long-chain fatty acids so critical for the optimal development of the brain and
nervous system. The whites may cause an allergic reaction and should not be given to baby until he is at least one year
old.

1 organic egg from a pasture-fed hen
1/2 teaspoon grated raw organic liver, frozen for 14 days (optional)
pinch sea salt

Boil egg for 3 1/2 minutes. Place in a bowl and peel off shell. Remove egg white and discard. Yolk should be soft and
warm, not hot, with its enzyme content intact. Sprinkle with salt.
If you wish to add liver, grate on the small holes of a grater while frozen. Allow to warm up and stir into egg yolk.

HOMEMADE WHEY Makes about 5 cups
Homemade whey is easy to make from good quality plain yogurt, or from raw or cultured milk. You will need a large
strainer that rests over a bowl. Line the strainer with a clean linen kitchen towel or several layers of cheesecloth.
If you are using yogurt, place 2 quarts in the strainer lined with a tea towel. Cover with a plate and leave at room
temperature overnight. The whey will drip out into the bowl. Place whey in clean glass jars and store in the refrigerator.
If you are using raw or cultured milk, place 2 quarts of the milk in a glass container and leave at room temperature for
2-4 days until the milk separates into curds and whey. Pour into the strainer lined with a tea towel and cover with a plate.
Leave at room temperature overnight. The whey will drip out into the bowl. Store in clean glass jars in the refrigerator.

Source: Nourishing Traditions by Sally Fallon with Mary G. Enig, PhD.

Wise Traditions 23