parents would love to prepare their babies’ meals from fresh,
organic products, but the time-consuming number of steps involved
make it prohibitive. Shazi Visram and Jessica Rolph (pictured)
have the solution with their line of fresh, frozen baby meals,
called HAPPYBABY, launched on May 14, 2006 - Mother’s Day.
... FOR BABY
Their trademark slogan, "Think Outside the Jar," says
it all: the DUMBO company’s products are meant to be alternatives
to highly processed, chemical-laden, jarred baby foods. Their
method of fresh freezing captures not only produce’s vibrant
colors but their nutrients as well, making the meals close to
Visram was interested in both health and sustainable, organic
"I feel like I am doing my part in paving the way for healthier
lives," she says. She also believes that if you feed children
well early on, they develop a taste for good, quality food that
will "keep their bodies on track for healthy, happy lives
fueled by nutritious natural foods."
To further impact child welfare, some HAPPYBABY proceeds go to
Project Peanut Butter, a nonprofit organization working to feed
starving children in Malawi with peanut butter.
The meals come in the form of frozen cubes, 10 flavors in all.
Six flavors are smooth, to feed babies ages six months and up,
while four flavors are "a little chunky," for nine
months and up. (Three cubes make one serving.)
Visram contends that baby food need not be bland. By putting
a little extra something into each flavor, babies are introduced
to different sensations at an early age. For example, Yes Peas
contains mint, while the "palate-expanding flavor,"
Mama Grain, contains the nutty quinoa from Peru.
The organic ingredients include butternut squash, black beans,
lentils, mango, spinach and apples, among others. The products
of HAPPYBABY, which has offices at 25 Washington St., between
Plymouth and Water streets, are United States Department of Agriculture-certified
HAPPYBABY ($3.99) is available from www.Freshdirect.com. For
more information, and suggestions for combining flavors or adding
ingredients, go to www.happybabyfood.com.
Roberta Roberti is
a freelance writer and is awaiting the publication of her cookbook,
"What? No Meat? Traditional Italian Cooking the Vegetarian
Updated 4:00 pm, November 10, 2010