Monday, 18 March 2013

Hide That Spinach!

Small just won't eat spinach. If she can see it or taste it then it's not going to be eaten. So I came up with this 'cheesy' sweet potato based recipe that 'disguises' the spinach, yet is full of good stuff! For an older child this could be served as a mash type side dish - it'd work great with a couple of tofu based vegan sausages!

It's also great because it covers some of the things vegans and vegetarians need to be careful about adding to their diet - Omega 3, 6 & 9 (from the oil), Iron (from the spinach) and B vitamins (from the yeast flakes). You could also either give your child some diluted orange juice to drink with the meal or add some grated carrot as vitamin c helps the body absorb iron.

7+ Months


1 small sweet potato (peeled and chopped)

1 small baking potato (peeled and chopped)

2 TBSP Omega High Five oil

1 TBSP vegan margarine

3 TBSP nutritional yeast (I use THIS B12 fortified kind)

1 leek (chopped)

1 TSP crushed garlic

250ml stock (vegetable stock suitable for babies)

50g spinach

40g frozen peas

50g courgette

55g soya cheese

Place your oil, margarine, garlic, courgette and leeks in a high sided pan and saute until everything is nice and soft.

Add both kinds of chopped potato and stir so everything is coated - then add the stock right away. Simmer for about 8 minutes.

Add the spinach and peas and cook for a further 4 to 5 minutes.

Right at the end add your yeast flakes and soya cheese. Stir until 'cheese' is melted then remove from the heat.

Blend or mash according to what is suitable for your baby.

This makes enough for 5 or 6 servings which can be frozen for around a month.

Note: As I am always saying I'm not any kind of nutritional expert, I'm just sharing tips I've picked up along the way.

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