Early (ish) weaning for babies with additional sensory needs

[clothmama]

I'm so glad you have a proper plan, sounds fab! Rémy showing no interest in food at all, by this age Josh was eating purees (it was 4-6 months then) and we were fighting Louis off for another couple of weeks!

I think it's 4-6month now @clothmama, that's what I've gone by and seems to be the line with the more senior peads

Sounds fab but really shocked that HCP are recommending gravy the salt content is way too high for a baby.

Have fun !

@littlez, surely no salt if you make the stock yourself?
she went through recipes in quite a lot of detail with me, asked how and what I cooked etc.
Maybe if I didn't make everything from scratch she might have advised different things, but it was all about the strongest flavours and as many textures as possible. Also, I think the focus was not supposed to be actually eating anything, but playing with food from a sensory perspective...

We see the physio on May 6th, so getting things organised

Ha ha I don't make gravy I cheat

[clothmama]

Ha ha I don't make gravy I cheat

Slacker @littlesez !! Me too! Mind you making a nice stock and then just thickening it with a little cornflour or something would be a pretty easy basic gravy.

How did she say to do it Tamsin @cuppachaplz ?

She didn't @clothmama, but she did ask about my cooking habits. I usually make stock (or have stock frozen) and/or use the veg. water. I make a flour roux in meat juices, then add stock (+/- milk, wine, juice etc. depending on what's at hand)

I save everything for stock pots (DH despairs of bags of bones int he freezer if I don't have time to sort them ), and cook everything from scratch. I have horrendous reactions to somethings, and a nut allergy, so its easiest this way...

I had actually figured that cooking lentils in a decent stock might be more digestible for a baby than flour (although, as you say cornflour isn't so bad), and adds in a bit more of the texture variation she was on about.