Healthy Recipes

Taken from FEEDING BABIES, p.602

makes 36 ounces
(personally,  I use organic goat's milk and multiply recipe X3)

  • 2 cups organic, certified clean raw milk or organic pasteurized, nonhomogenized piima milk, preferably from pasture-fed Jersey or Guernsey cows
  • 1/4 cup homemade liquid whey
  • 4 tablespoons lactose (anhydrous, available at a compounding pharmacy)
  • 1/4 teaspoon bifidobacterium infantis
  • 2 tablespoons good quality cream (not ultra pasteurized) (I substitute coconut milk)
  • 1/2 teaspoon high-vitamin cod liver oil
  • 1 teaspoon unrefined sunflower oil
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons coconut oil
  • 2 teaspoons brewer's yeast
  • 2 teaspoons gelatin
  • 1 7/8 cups filtered water
  • 1/4 teaspoon acerola powder

Add gelatin to water and heat gently until gelatin is dissolved.  Place all ingredients in a blender and blend well.  Transfer to a very clean glass or stainless steel container and mix well.  (Note:  If milk is from Holstein cows, add an additional 1/2 tablespoons cream.)

To serve, pour 6-8 ounces into a very clean glass bottle, attach nipple and set in a pan of simmering water.  Heat until warm but not hot to the touch, shake bottle well and feed baby. (NEVER, NEVER heat formula in a microwave oven!)

Variation:  Goat Milk Formula
Althogh goat milk is rich in fat, it must be used with caution in infant feeding as it lacks folic acid and is low in vitamin B12, both of which are essential to the growth and development of the infant.  Inclusion of brewers yeast to provide folic acid is essential.  To compensate for low levels of vitamin B12, add 2 teaspoons organic raw chicken liver, frozen for 14 days, finely grated to the batch of formula.  Be sure to begin egg-yolk feeding at four months.