Introducing Your Baby to New Fruits and Vegetables

When your baby has mastered the very fine purees and simple flavors most often introduced as the first solid foods, it's time to start incorporating new flavors into your baby's diet. When your baby starts to enjoy more variety, it's time to think outside of the box. Get beyond the typical apples and bananas and offer your baby some different and often overlooked fruits and vegetables that offer up tons of nutrition and plenty of flavor.

Avocados. Avocados are an excellent early food for babies. They have a silky, smooth texture that only requires fork mashing, rather than real pureeing. The mild flavor is very often a hit with babies, and avocados are loaded with the good fat that babies need.

Kiwi. Kiwi also has a naturally soft texture so it is easy to mash to the correct consistency for your baby. While kiwis may be a little sour for your baby at first, they are a wonderful source of vitamin C.

Melons. Melons such as cantaloupe, honeydew, and watermelon are great fruits for your baby to try. Again, they have a naturally soft texture so they are easy to chew. Cantaloupe is packed with vitamins A and C. Honeydew is also a great source of vitamin C and watermelon has lycopene, vitamin C, and vitamin A.

Cherries. Bing cherries, chopped into tiny pieces, are another great fruit for your baby to try. Cherries provide vitamin C and potassium.

Broccoli. Because of the naturally firm texture of broccoli, it is sometimes overlooked as a baby food. Removing the florets and chopping them finely, however, makes broccoli a great vegetable to mix in with another puree such as carrots. Broccoli is a nutritional powerhouse providing vitamin C, fiber, iron, calcium, potassium, and folate. The gassiness that broccoli often gives adults, typically does not translate to babies.

Spinach. Spinach can be pureed alone or mixed with other purees. Because it has a rather strong flavor, your baby may like it better when mixed with something else. Spinach is packed with nutrients including Vitamin A, C, magnesium, folate, and iron.

Summer Squash. Your baby probably already likes butternut or acorn squash, but what about yellow summer squash? This vegetable provides vitamin C and has a mild flavor that many babies love. Just make sure you leave the skin on and chop it very finely.

Corn. Corn too is often overlooked as a vegetable because it is sometimes considered to be a grain. But with vitamin C and fiber, and a naturally sweet taste, corn can be a nice addition to your baby's diet. Be sure your baby is accustomed to chewing before trying smashed corn kernels.

Tomatoes. Tomatoes are acidic so make sure your baby is a little older (8 or 9 months) before incorporating tomatoes into his diet. Chopped tomato makes a great finger food. Tomatoes are full of lycopene, vitamins A and C, and potassium.

When feeding your baby make sure you consider all that your grocery store produce section has to offer, not just the same old fruits and vegetables. Introducing your baby to plenty of new flavors from a young age will help her to be open to new foods for a lifetime, and will give her the ultimate in good nutrition.

Rajma and Spinach Soup ( Soups and Salads Recipe )

Succulent and subtle, this delicately flavoured soup is made from an unusual combination, that of rajma and spinach. So health-wise you have a protein-enriched meal. The pairing of flavours is sure to be a hit with your friends and family. Enjoy it as a good beginning to your meal and add some grated cheese for appeal and to add richness to the soup.

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Preparation Time: 15 mins
Cooking Time: 19 mins
Makes 6 servings

Ingredients

1/2 cup soaked and boiled rajma (kidney beans)
1 cup shredded spinach (palak)
1/2 tbsp oil
2 tbsp finely chopped onions
salt and freshly ground black pepper (kalimirch) to taste
1 tsp finely chopped garlic (lehsun)
1 1/2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
2 tbsp tomato puree

For The Garnish
2 tbsp grated processed cheese

Method

1. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the spinach, salt and pepper and sauté on a medium flame for another 1 to 2 minutes.
3. Add the garlic, oregano and dry red chilli flakes and sauté on a medium flame for 1 more minute.
4. Add the rajma and 4 cups of water, mix well and bring it to boil (approx. 4 minutes).
5. Lower the flame and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
6. Add the tomato purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Serve hot garnished with cheese.

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This past year was easily my most memorable on record. It started with finding out we were expecting early in January, then it was a move and a several month house renovation (I do not recommend this while pregnant, hah), my first cookbook released in March, September brought the birth of our baby girl, and in November the launch of a new business – most of these things were going on at the same time throughout 2014, including nurturing and growing this recipe blog and a new baby blog. I know I’m forgetting some things. My head is spinning just thinking about everything that happened. It was a complete whirlwind with many unexpected highs and inevitable lows, but I leave the year feeling extremely grateful with many lessons in hand and a heart filled to the brim.

The greatest blessing of my life happened this year – the birth of our daughter – and in the blink of an eye my entire life was changed for the better. I don’t know how I ever lived without this smiley, charming, squirmy baby girl. During late winter and early spring, in my first trimester, I had major anxiety about how I would handle my role as a parent. Had I made the right decision? How would I balance being a parent and my career? It kept me up at night with worry. I was never the girl who just knew I’d be a mother some day. All my friends would talk about their baby fever and I couldn’t relate at all so I started to think that I just wasn’t cut out for it. Maternal instincts seemed foreign and babies scared the bejesus out of me. For real! I felt so awkward around them. But over the years, gradually, we decided it was something we both wanted and that fear was the only thing holding us back. I guess the uncertainty was to be expected though. There were many low days during my first trimester (many of which were likely hormone driven) – including Sketchie’s heartbreaking diagnosis and subsequent treatment – but thankfully my doubts faded as the pregnancy went on. The moment Adriana was placed into my arms, I knew everything was how it was always meant to be. I just knew we’d figure it out. I’ve struggled with the desire to control things in my life for so long and finally, I learned how liberating it can feel to just take things as they come. You hear people say it all the time, but I honestly never knew my heart could love someone so much. That kind of intense love is an extremely powerful motivator – there’s no more questioning, you just do what needs to be done and that’s that.

The New Year is shaping up to be a busy one once again, but my growing baby is a refreshing reminder that the smaller moments in life are the best. They are what make me truly happy. I’m trying to embrace the little (yet powerful) things more and let other things slide when they need to. It’s not easy. I’m hoping 2015 brings more inner peace, balance, and calmness, but I will have to do the work to make that happen because as we all know, it just doesn’t magically fall into place; whatever it is that we want only comes with a lot of hard work and perseverance. Oh, and laughter. You need that ingredient for success. Not to mention, realizing that nothing will ever be just right all at the same time…and that’s ok.

Thank you wonderful people for coming here each week and making this work that I do so very rewarding. For caring about my stories, embracing new recipes, and sharing a glimpse into your own life. I am constantly amazed by the beauty of your words and the stories you share with me. I wish you all the best that 2015 has to offer, including healthy, veggie-filled meals that renew your excitement whenever you sit down for a meal.

In the spirit of a fresh start, let’s cue the token salad recipe to kick off another year of healthy, feel-good recipes! I’m going to skip the whole “oh I’ve been eating too many sweets and need to eat more veggies” spiel (totally true though) and just get to the recipe because its a good one!

I’ve never been one to think that a salad should be a punishment food. A good hearty salad is a cause for celebration. Call me crazy, but I tend to get as excited about a good salad as I would a rich dessert or sheet of cookies. Or a pan of roasted brussels sprouts, for that matter. It’s the small things, it really is.

Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette

Vegan, gluten-free, grain-free, no bake/raw, nut-free, refined sugar-free, soy-free

By Angela Liddon

Shredded Lacinato kale is tossed in a tangy balsamic, apple cider, maple, and garlic dressing and then topped with sliced pear, pomegranate arils, pepita, hemp, and black sesame seeds, and large flaked coconut. Whenever the dull winter weather has you feeling blah, whip up this vibrant dose of nutrients and you'll be feeling better in no time.

Yield
3-4 small bowls

Prep Time
30 Minutes

Cook time
0 Minutes

Total Time
30 Minutes

Ingredients:

For the dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon pure maple syrup, or to taste
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon fine grain sea salt
• Freshly ground black pepper, to taste

For the salad:

• 8-10 cups destemmed and shredded Lacinato (dino) kale (2 bunches)
• 1 pear, thinly sliced and chopped
• 1/2 cup pomegranate arils
• 1/4 cup pepita seeds
• 3-4 tbsp large flake coconut
• 1-2 tbsp hemp hearts
• 1-2 teaspoons black sesame seeds (optional)
• sprinkle of cinnamon

Directions:

1. In a medium bowl, whisk together the dressing ingredients. Adjust to taste if desired.
2. Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny "shredded" pieces. The smaller the more tender the leaves will feel. Wash and spin dry. Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.
3. Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially.
4. Add the toppings (as much as you want - I recommend lots!), sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day. if you don't think you will eat that quickly, I recommend making a half batch at a time or simply store the kale and dressing separately until ready to mix and consume.

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Gluten Free Sweet Potato Pumpkin Soup

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This steaming soup is fat free and packed with nutrients! It makes a perfect dinner especially during winters.

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Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

1 to 2 sweet potatoes
600 gms pumpkin
2 carrot
3 tsp masoor dal (split red lentil) or moong (whole green gram) dal
3 garlic (lehsun) cloves , sliced
1/4 cup chopped onions
salt and freshly ground black pepper (kalimirch) to taste
chopped almonds (badam) for garnishing (optional)
flaxseeds for garnishing (optional)

Method

1. Soak the dal in warm water and set aside.
2. Wash and peel the sweet potatoes, carrots and pumpkin and chope them into small pieces.
3. Put them in a pressure cooker along with water, onions and soaked dal.
4. Add the slit garlic and pressure cook for 5-6 whistles.
5. Blend the mashed ingredients using a blender till smooth.
6. Pour the soup in a thick bottomed vessel and heat on a slow flame while adding salt and pepper to taste.
7. Sprinkle finely sliced almonds and roasted flax seeds and serve.

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10 foods that cleanse the liver

In the past, I talked about my favorite food cleaning. This list is a bit more specific and mainly focuses on foods that can help cleanse the liver. Besides taking a supplement liver cleansing and applying at least two year clean liver and gallbladder, eat the following foods is the best way to keep your liver healthy and work the way you need. I encourage you to incorporate these foods into your weekly diet liver cleansing.

1. Garlic

Only a small amount of this pungent bulb has the ability to activate liver enzymes that help your body eliminate toxins. Garlic also contains large amounts of allicin and selenium, two natural compounds that help cleanse the liver.

2. Grapefruit

Both the top and the antioxidants vitamin C, grapefruit increases the natural processes of cleansing the liver. A freshly squeezed grapefruit juice will help stimulate the production of liver detoxification enzymes that help eliminate carcinogens and other toxins.

3. Beets and carrots

 

Both are extremely rich in flavonoids and plant-beta-carotene; eat beets and carrots can help stimulate and improve liver function in general.

4. Green Tea

This magnet is filled liver plant antioxidants known as catechins beverage, a compound known to help liver function. Green tea is not only delicious, it's also a great way to improve your overall diet. Learn more about the benefits of green tea.

5. Leafy vegetables

One of our strongest allies cleansing the liver, leafy greens can be eaten raw, cooked or juiced. Extremely rich in chlorophyll in plants, green vacuum environmental toxins from the bloodstream. With its distinctive ability to neutralize heavy metals, pesticides and chemicals, cleaning these foods provide a powerful mechanism to protect the liver.

Try to include green leafy vegetables like bitter gourd, arugula, dandelion leaves, spinach, mustard, chicory and your diet. This will help increase the creation and flow of bile, a substance that eliminates waste of organs and blood.

6. Lawyers

This super rich in nutrients helps the body produce glutathione, a compound that is necessary for the liver to purify harmful toxins.

7. Apples

Rich in pectin, apple keep the chemicals necessary for the body to cleanse and release toxins from the digestive system. This in turn facilitates the liver to treat toxic load during the cleaning process.

8. Olive oil

Cold pressed organic oils such as olive oil seeds, hemp and flax are perfect for the liver when used in moderation. They help the body lipid core can suck toxins in the body. Thus, some of liver burden is accurate in terms of toxic overload many of us suffer.

9. Alternative grains

Not only do you have alternative grains like quinoa, corn, wheat and their diet is that if you have wheat, wheat flour or other whole grains in your diet, it's time to make changes. The liver is the filter body of toxins, and cereals containing gluten are full of them. A study last year found that people who suffered gluten sensitivity test also had abnormal liver enzymes, and this is just one of many.

10. Lemons and Limes

These citrus fruits contain high amounts of vitamin C, which helps the body to synthesize toxic substances into substances that can be absorbed by the water. Drink freshly squeezed lemon or lime juice in the morning helps stimulate the liver.