Complementary Food

This experiment is for fun!

Today we are experimenting in the kitchen. We learn about chemical reactions that occur in cakes where we put sodium bicarbonate or baking powder (based on the same substance). To make things even more interesting, we will test each piece of information. Let the fun begin!

Experiment with sodium bicarbonate

List of ingredients:

• 1 soda bicarbonate bag (or more, because the little one will ask for a bis)
• the water
• Food color or fruit juice / colored vegetables
• vinegar

Required Objects:

• 1 pot
• 1 thermosetting vessel
• 2-3 jars
• 1 tray
• 1 teaspoon

Why do they grow cookies just when we put them in the oven?

The first part of the experiment is carried out by the parent or, under close supervision, by the children older than 10 years.

Put boiling water and, after boiling, stop the fire and add a teaspoon of bicarbonate tip. Mix and see what happens to the water.

Small gas bubbles will appear on hot water bicarbonate contact. Repeat the test, this time with cold water and you will notice that nothing happens.

Explanation: Bicarbonate in contact with hot water forms a reaction, which results in the release of carbon dioxide, a gas that forms bubbles inside the dough and makes it grow. Therefore, at high temperatures, cakes grow if they contain bicarbonate or baking powder. However, the reaction I have just seen is too small to grow a dough.

Why is an acidic ingredient needed when using bicarbonate?

Place a glass bowl on a tray and half fill it with vinegar, then sprinkle a lemon with a bicarbonate tip.

Notice how foam is formed abundantly.

Explanation: Vinegar is an acid which, in contact with sodium bicarbonate, produces carbon dioxide and produces foam, that is, many small bubbles of gas.

How do we make colored foam?

Prepare several pots of vinegar mixed with food color or fruit / vegetable juice and sprinkle a teaspoon of bicarbonate. Spoon the spoon and now you can enjoy the show

More bicarbonate.

And more bicarbonate.

And fun continues …

Photo by: complementaryfood.com

Curcuma longa, also known as turmeric (terra merita) or, more popular, Indian saffron, is a perennial herbaceous plant of the ginger family Zingiberaceae and gives the name of a famous spice. The plant originates in the Indian subcontinent and needs a tropical climate and abundant rainfall to grow.

Curcuma is one of the few spices used both as spice and in the treatment of many diseases. In India it has been appreciated for thousands of years for its curative properties, being a major component of Ayurvedic medicine.

Seasoning is produced from the plant rhizome which, after harvesting, boils for several hours and is left to dry. Finally, it is ground in a yellow-orange powder. Curcuma has a spicy and bitter aroma, and its scent reminds of ginger with which it also blends.

The main turmeric producers are India, Indonesia and China. Recently, spice has come to be used in Europe as well.

Which nutrients contain curcuma and what benefits does it bring to the body?

Curcuma is an excellent source of iron and manganese and a good source of vitamin B6, fiber and potassium.

In recent years, the beneficial properties of turmeric consumption have been extensively studied. Before entering Europe, the Chinese and Indians were known as a remedy for a wide range of affections: from heart disease or menstrual pain to toothache or bruising.

Recent studies have shown that volatile oils in this plant have anti-inflammatory properties and have proven effective in the prevention of cancer, Alzheimer’s disease and liver disease. Moreover, curcuma contains a yellow-orange pigment called curcumin, which is said to have effects similar to strong drugs such as hydrocortisone and phenylbutazone, but without the toxicity of the latter. Curcumin, along with quercitin, another nutritional substance in this spice, has antioxidant powers and destroys precancerous colon cells.

Like other spices, curcuma is a real helper in digestive disorders such as irritable bowel syndrome or Crohn’s disease.

When can I put curcuma into the baby’s diet?

Curcuma can be introduced into the diversified diet of the child after the age of 7 months, but with caution, because it is a strong spice and can cause irritation. Before using turmeric, make sure there is no history of family spice allergies. Generally, when we offer young people a new food, it is best to follow the 4-day rule and consult the pediatrician in advance.

How do I choose and how can I use turmeric in my diet?

Fresh or dried rhizome (root) is used in the diet. It is commercialized in Europe, most of the time, in powder form. Curcuma is one of the spices that is found in the curry mix, but the curcumin concentration in it is smaller and so it is recommended that you buy the spice separately. Curcuma is kept in a dry and well-ventilated place, away from sunlight. The color of the spice varies depending on the variety from which it was produced. Curcuma can be added to omelets, pasta, salads or rice for flavor and color and can replace safflower. Seasoning can garnish desserts, especially those from apples, and make delicious preparations of lentils, cabbage, green beans or broccoli. In Oriental dishes, turmeric powder is added at the beginning of the boiling or steam preparation process. In Asia it is used for lean meats: chicken, fish and seafood.

Sources:

http://en.wikipedia.org/wiki/Turmeric
http://whfoods.com/genpage.php?tname=foodspice&dbid=78
http://www.livestrong.com/article/281550-is-turmeric-safe-for-children/

Photo by: http://flic.kr/p/aLHeCD

Originally from South Asia, where it was used in food more than 10,000 years ago, cucumber (Cucumis Sativus) gradually conquered the world. The cucumber cultures of Greece, Rome and Egypt are testimony to the fact that many peoples appreciate their refreshing taste. In our country he has been cultivated for more than 2,500 years, being used in natural treatments because of his curative properties.

What nutrients does cucumber contain?

An almost indelible ingredient in salads during springtime, the cucumber contains the majority of vitamins required for good growth and development of the baby.

It contains 96.5% water which makes it have draining properties. It is also very low in calories, it does not contain fats, but it is a very small amount of protein substances.

Cucumbers are also an important source of potassium, iron, silicon, phosphorus and magnesium, which are mostly stored in the bark. Also, most vitamin C, vitamin A and vitamins B1, B2, B3, B5, B6 are also stored in the cucumber bark.

Cucumber juice is refreshing, depurative and diuretic. It is recommended in subfebrile states, intoxications, but also in rheumatism or gout. To get a less bitter taste, you can make a mixture by adding celery, apple or carrot juice.

When can I put it into my baby’s diet?

Cucumber is a low allergen potential food. Easily accepted by children, it is also recommended for the alleviation of pain when the baby is in the stage of the dental eruption. By kissing a cold piece of it, the pain will be attenuated. If your pediatrician agrees, you can put the cucumber in the baby’s diet from the age of 8 months to 10 months.

It is good to watch for the possible reactions, because sometimes the consumption can make babies and children an unpleasant bloating feeling. It is also advisable to take care of the seeds. Some varieties have larger seeds and the baby may drown. To avoid this, remove them beforehand alongside the cucumber bark that is hardly digested by the little ones.Often, the presentation method does wonders. Several slices of thin and peeled cucumber, also considered finger food, will amuse the children, and babies will help them learn the art of eating food by hand.

How do we choose cucumbers?

Unfortunately, cucumbers are on the list of vegetables with the highest pesticide content. So, try to carefully choose them and avoid consumption as much as possible. Although we find them in markets all year round, their season of glory is between April and September.The two cucumber varieties known to us are pickle cucumbers and salad cucumber. The first and the most common variety is of relatively small size and has a rough, light green bark. The second, also known as “Bulgarian cucumber” has a longer shape and can reach or even exceed 40 cm long. Unlike “Romanian cucumbers”, its skin is smooth, dark green. In our country, it is mainly grown in greenhouses and can be consumed in the cold season.It is good to know that regardless of the type of cucumber, their vitamin content remains unchanged.

Sources:

http://blog.homemade-baby-food-recipes.com/can-babies-eat-cucumber/
http://wholesomebabyfood.momtastic.com/cucumberbabyfoodrecipes.html

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Cranberries (Vaccinium vitis idaea) or red cranberries are part of the same family as blueberries. They grow in poor bushes, whose leaves remain green throughout the year. He prefers the colder climate and acidic soils.

The cranberries were first consumed as food by the American Indians, and later the English colonists included them in their recipes. They arrived in Europe around 1820, being successfully cultivated in the Nordic countries and Russia. In Romania, the cranberry is found throughout the Carpathian chain, but especially in the Apuseni Mountains.

What nutrients do the cranberries contain?

Cranberries contain sugars, vitamins A, B1, B2, C, E and K, citric acid, malic acid, benzoic acid (about 2%), tannin, vaccine (a glucoside), mineral salts of magnesium, potassium, and calcium dietary fiber and antioxidants.

When can I introduce the cranberries into my baby’s diet?

Because cranberries are acidic, but non-allergenic, like other forest fruits, it is recommended to put them in the baby’s menu from the age of 8 months. As with any new food offered to the child, seek advice from the pediatrician and follow the 4-day rule.

What benefits do the crannies bring to the body?

Cranberries are a treasure for the body because of its anti-infectives properties. Fruits are an effective treatment for cystitis and other urinary infections because they contain a substance that prevents the accumulation of bacteria in the tissues. Studies have shown that a glass of cranberry juice per day is ten times more effective in annihilation of urine bacteria than classical antibiotics.

Due to the very large amounts of antioxidants they contain, these fruits strengthen the immune system and are a hopeful help in diseases such as kidney lithiasis, gum infections, hypertension, and various types of cancer.

How do I choose and how do I keep my cranberries?

When buying fresh cranberries, the fruits must be whole, round, with no traces of kicks. Both the leaves and fruits can be dried and then stored in glass receptacles or sachets of textile. Cranberries can also be stored in water – at a temperature of 10-18 degrees Celsius. They can withstand even for one year without any other intervention because they contain benzoates, the natural and non-toxic version of the dangerous additive E 211 (sodium benzoate), with a strong preservative effect.

How is it prepared?

Cranberries can be eaten fresh or dried and rehydrated, in jams, juices, syrups, compotes. They are also used to prepare various sauces, cakes and even some meat dishes.

Sources:

http://en.wikipedia.org/wiki/Cranberry
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=145
http://wholesomebabyfood.momtastic.com/cranberrybabyfoodrecipes.htm#.UQPwN79LN20
 
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Blueberries have been used for centuries for their therapeutic effects to our health. Blueberries – the fruits of this shrub, along with the leaves, are the most used parts of the plant. These fruits are listed as among the richest in antioxidants. Antioxidants are essential in the fight against free radicals, those that affect the structure of cells and lead to their aging and wear.

Which nutrients contain blueberries?

Blueberries are rich in minerals such as iron, potassium, manganese, copper, sulfur, phosphorus, zinc and chromium. They are also very rich in vitamin K, vitamin C and the vitamin B complex, being an important source of antioxidants – flavonoids, anthocyanins and glucoquinin.

Flavonoids are actually pigments that help synthesize vitamin C in the body by protecting the body from infections and helping to regenerate tissues.

Anthocyanin is also a pigment – one that gives red-violet-blue tones, and at the same time an antioxidant that in combination with vitamins C and A improves visual acuity, blood circulation in the eyes and the nervous system.

Glucocinin is a compound that, according to research, reduces blood sugar levels in blood vessels.

What benefits does blueberry consumption bring?

Full of vitamins and antioxidants, cranberries protect against infections and have anti-inflammatory, anti-aging, antidiabetic effect.

• Due to the tannin content, the leaves and fruits of the blueberry have astringent properties and are a good antibiotic
• helps in the treatment of diarrhea
• heals the wounds; because of the flavonoid content, blueberries help synthesize vitamin C, used by the body to produce collagen (the molecule that is part of the tissue); so blueberries help heal tissues
• Reduces the amount of sugar in the blood (glucose) due to glucoquinin
• Stimulates the functioning of the pancreas
• treats liver disorders
• benefit vision; blueberries stimulate retinal cell regeneration, improve visual acuity, blood circulation in the eye and the nervous system
• Reduce the risk of cardiovascular disease and help prevent myocardial infarction
• eating fresh cranberries treats urinary infections
• chewing cranberry fruit helps to fade away
• Helps improve memory.

When can I put the blueberries in my baby’s diet?

Blueberries, like currants and gooseberries, are recommended to be introduced into the diversified diet of the baby from the age of 6 months. Just as for every new food you give to the little one, do not forget to ask for the doctor’s advice and follow the 4-day rule. Blueberries pose a danger of drowning in babies, so they will be given very good feathers until they can chew them.

How do I choose and how to keep the blueberries?

Studies have shown that cooling the blueberries does not lead to the destruction of anthocyanins, some of the antioxidants in these fruits, which is good news for those who do not have access to fresh cranberries. Another comparative study on organic herbs vs. non-organic results revealed impressive results on organic blueberries that have been shown to have a significantly higher antioxidant level than non-organic ones.

 How does my child’s blueberries offer?

Blueberries can be eaten:- as such / fresh- frozen (we find them in supermaket), out of season- in the form of fresh juice or syrup- in powder form prepared from dried blueberries- in the form of decoction, from leaves or dried fruitsIt is worth mentioning here also Eridiaromul, an exceptional Romanian natural medicine, obtained from blueberries.

Blueberries can be offered to children as fresh, simple, mixed with natural yogurt, butter loaf (fresh or jam), various cakes or other desserts.Cranberry Tea – To be prepared from both bay leaves and dried fruits. In the case of people suffering from diarrhea it is imperative that the tea be consumed unsweetened.

Blueberry infusion – get two teaspoons of dried leaves to half a liter of boiling water. Multiple infusion mugs per day, up to one liter per day, may be consumed.The blueberry decoction – is obtained by boiling an equal amount of fruit and blueberry leaves. Decoct has astringent properties and antibiotics, so it can be used to relieve gastrointestinal disorders (enteritis and diarrhea). Externally, it is recommended as a gargle in pharyngitis, afte, stomatitis and compresses for hemorrhoids and eczema.

Sources:

http://ro.scribd.com/doc/92209433/Afinul-Este-Un-Arbust-de-Talie-Mica
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=8

Photo by:

http://flic.kr/p/oL2d7

Agar or agar-agar is a gelatinous substance obtained from seaweeds, discovered more than 350 years ago in Japan. Over time, it has been used in fiber-rich diets for medicinal purposes with laxative properties, even in laboratories, as a medium for microbiological cultures. Although used in the culinary field as a substitute for jelly, it melts harder and has a slightly different, firmer texture. Also, agar-agar has a delicate sweet flavor and does not contain calories.

Which nutrients contain agar-agar?
Agar-agar, the extract obtained from the agarofite red algae walls, is a source of calcium and iron, with a very high fiber content (about 80%) used to regulate intestinal transit. It does not contain sugar, fat or carbohydrates and is known for its ability to improve digestion and as an adjunct to slimming belts. It is considered effective in removing toxins from the body and is sometimes used to treat hemorrhoids. Among the benefits associated with agar-agar is anti-inflammatory capacity or laxative effect, not recommended for diarrhea.

When can I introduce it into the baby’s diet?
The gelatinous consistency of agar-agar products presents a drowning hazard for young children, so it is recommended to introduce it into the baby’s diet after the age of one year. Before introducing any new food, please ask your pediatrician and follow the 4-day rule.

How do I choose and how do I offer to my baby?
Agar-agar is found in herbal stores in the form of powder or flakes. Unlike the usual soaking gelatin in water, agar-agar requires a few minutes of boiling but the gelling power is higher. It can be used in the preparation of ice cream, creams, jams or jellies. More acidic compositions may require a higher amount of it.

Sources:

Surse:
http://en.wikipedia.org/wiki/Agar
http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-agar.html#b
http://www.webmd.com/vitamins-supplements/ingredientmono-80-agar.aspx?activeingredientid=80&activeingredientname=agar

Dears, we have news!

We started to “bake” a series of daily menus for children, but also for your parents. Being the first approach to the subject, feedback is welcome.

First of all, I want to share some basic ideas to help you prepare the little ones, personal experience tips, and finally, a concrete example of a vegetarian menu with a list of ingredients.

Some basic ideas about the number of children’s daily menus

1. As the kids grow up, their daily menu is getting closer to that of adults. The number of meals should be 3 – breakfast, lunch and dinner.

2. If you enjoy a gaunt and energetic child, 2 snacks can be served to replenish the batteries. They are not mandatory, and if they do not exist, especially because they eat very well at the main meals, the better.

3. As a rule, the time interval between 2 meals should be at least 1h 30min – 2h so that the food has time to digest.

4. Between meals and snacks, give them only water and unsweetened or slightly sweetened teas with honey (if age allows).

Impressions from my personal experience

I have a boy who always prefers to play food and if there is no food, he would be glad. Thus, the distance between his main tables is quite large, at lunchtime he only eats 2 kinds in exceptional cases, and the snacks serve him only if he requests them.

At breakfast, she usually offers a meal of cereals (usually oats, millet or quinoa), nuts, seeds, fruits and vegetable or goat milk.

For lunch, a soup or a soup. Instead of a 2 – a combination of legumes and vegetables. I wish, but it still stays at my wish, that at noon I prepare for the little one and the salad of cruelty. So far we parents only serve it.

At dinner, a little easier, a combination of cereals with fruits, nuts and milk.

Daily menu

1. BREAKFAST: oatmeal enriched with grated seeds and a glass of vegetable milk.

The seeds can be sunflower, sesame, pumpkin, chia or hemp, in the combination that you like the most and taking care to alternate them within a few days.Milk can be nuts, almonds, sesame, millet or soy.

The items worth mentioning in the small breakfast are iron, calcium, carbohydrates and fibers. I assure you that the little one who serves this breakfast will be charged with all the energy it needs for the first half of the day.

2. FIRST SNACK: An apple and a few biscuits will enjoy the little one, especially if the biscuits are cut into shapes that tell a story: a bear, a penguin, a cat, a star, or just a circle – the summer sun which seems to have come already

3. LUNCH: a garlic potato cream soup and a meal with lentils, spinach and rice.The soup is flavored, easy to prepare and eaten and has the wonder ingredient – garlic so valuable for immunity and not only.

Lunch with spinach and rice (it makes you lick your fingers in advance) is a great choice for lunch because it’s a rich source of protein and fiber.Vegetables are best consumed in combination with cereals, which is why rice enhances their qualities. Rice can be brown or basmati. The brown has fiber, so it helps digestion, and it is not processed in any way, being preferred, especially for children.

4. THE SECOND SNACK: a tasty salad of beetroot.

5. DINNER: millet with banana, 2 walnuts and a glass of vegetable milk.

Vegetable milk can be the same as in the morning or another, depending on how hard you have been in the kitchen.Light and mild, dinner will end the culinary delights of the day.

Here’s the summary and list of recipes you can print. So you will be fully prepared for tomorrow’s menu.

Breakfast: Oatmeal + grated seeds + nuts + 1 glass of vegetable milk
Snack: 1 apple + seed biscuits
Lunch: Garlic potato soup cream + Espresso spinach
Snack: Ripe beet salad
Dinner: Mei with banana + 2 ground nuts + 1 glass of vegetable milk

Here is the list of ingredients, only good to print and take it to the market:
1 Lg = one spoon; 1 l = one teaspoon
– 1.5 cups of oatmeal
– a cup of whole wheat flour
– 2 lg millet
– a basmati or brown rice cup
– 1 lg of raisins (or cranberry)
– 2 dates
– 4 nuts
– 1 lg of coconut flakes
– 100 g nuts (Romanian or almonds), soaked overnight, for vegetable milk / 2 tablespoons of millet
– 4 Lg of cumin seeds
– 1 Lg of flax seed
– 3 Lg of sunflower seeds
– mix of grated seeds according to preference (linseed, sesame, sunflower, pumpkin, chia or hemp)
– about 2 tablespoons
– 6 potatoes
– 2-3 carrots
– 1 parsley root
– 1 parrot root
– 1 small celery
– a suitable red beet
– 150g of red lentils
– 10-15 cubes of frozen spinach or a handful of fresh spinach
– 5 fresh tomatoes (preferably) or canned or 3 quarters of a cup of tomato juice
– 2 lbs curry
– 1 turmeric
– 2 cm of scrambled ginger
– 1 big onion or 2 smaller, cut cubes
– 2 garlic caps
– lemon juice
– salt
– 1/2 liter of sodium bicarbonate
– 50 ml olive oil
– 1/2 avocado well baked
– a few slices of tofu cheese (or feta cheese)

Photo by: http://flic.kr/p/a2JVfV