Kale baby food combinations

Kale Baby Food Puree Combinations (Stage 2)

I’m coming at you with some more baby food recipes today! These three new baby food puree recipes feature kale. Kale is one of my favorite leafy greens and it’s so easy to add to stage 2 (and beyond) baby food! I’ll go over how to add healthy ingredients like apples, spinach, carrots, and bananas to kale to make delicious purees for baby below. These recipes are dairy free and only include whole ingredients.

There are endless possibilities when it comes to baby food combinations. Please feel free to try different combos depending on what ingredients you already have on hand. Also, check out my 6 Baby Food Combinations blog post if you’re looking for more ideas. I go over how to make purees and feature more fruit and veggie combinations in that post.

How to prepare kale for baby food

To prepare the kale for the baby food puree, make sure the kale is washed thoroughly with the stems removed. Then chop the kale into about 1-inch pieces. Alternatively, you can usually find kale already cut and prepared in the grocery store if you want to save time. Either way, fresh clean kale is what I am using in these recipes.

How to cook kale for baby food

If you are just cooking kale for baby food in general, all you need to do is add about ¼ cup of water to a saucepan (enough to cover the bottom of the pan). Heat the water so it is boiling and then add the prepared kale. Stir and let the kale wilt for about 1-2 minutes. It will turn bright green and become soft. Remove from the heat and then add it to your blender to puree. I will go over how to cook the kale with the recipes below but I thought it would be helpful to know how to steam the kale alone if needed.

3 Kale Baby Food Puree Combos

Kale + Spinach + Apple Puree

Puree Ingredients: ½ cup kale (washed and cut) + ½ cup spinach (washed) + ½ cup apple (washed, cut, and peeled)

Directions:

Steam: In a small saucepan or pot, add enough water to cover the bottom of the pot (about ¼ cup but add more water as you steam the apples if all the water evaporates). Then add the peeled apple slices to the pot. Cover and heat on medium-high. Steam the apples until they are soft when poked with a fork. Then remove the cover and add the clean kale and spinach. Stir and let the kale and spinach wilt (about 1 minute).

Drain: Once the kale and spinach are wilted, remove the pot from the heat and drain the excess liquid into a small bowl. Set aside.

Puree: To make the puree, add the steamed apples, kale and spinach to a blender or food processor. Blend until puree forms. Add the leftover pot water, if needed, for desired consistency.

Kale + Spinach + Carrot Puree

Puree Ingredients: ½ cup kale (washed and cut) + ½ cup spinach (washed) + ½ cup carrots (washed, cut, and peeled)

Directions:

Steam: In a small saucepan or pot, add enough water to cover the bottom of the pot (about ¼ cup but add more water as you steam the carrots if all the water evaporates). Then add the peeled and cut carrots to the pot. Cover and heat on medium-high. Steam the carrots until they are soft when poked with a fork. Then remove the cover and add the clean kale and spinach. Stir and let the kale and spinach wilt (about 1 minute).

Drain: Once the kale and spinach are wilted, remove the pot from the heat and drain the excess liquid into a small bowl. Set aside.

Puree: To make the puree, add the steamed carrots, kale and spinach to a blender or food processor. Blend until puree forms. Add the leftover pot water, if needed, for desired consistency.

Kale + Apple + Banana Puree

Puree Ingredients: ½ cup kale (washed and cut) + ½ cup apple (washed, cut, and peeled), ¼ cup banana (peeled)

Directions:

Drain: Once the kale is wilted, remove the pot from the heat and drain the excess liquid into a small bowl. Set aside.

Puree: To make the puree, add the steamed apples, kale and peeled banana to a blender or food processor. Blend until puree forms. Add the leftover pot water, if needed, for desired consistency.

How to Store Homemade Baby Food Purees

I go over how I store baby food more in-depth in my 6 baby food combinations blog post but in general, I use glass containers to store the purees in the fridge. The homemade baby food usually lasts about 3 days in the refrigerator. I also use these food safe silicone trays from Amazon to freeze the baby food purees. Once the purees are frozen I add the frozen cubes to a freezer safe ziplock bag. Then when I’m ready to use the puree, I just unthaw the individual cubes and keep the rest frozen. They usually last in the freezer for up to 3 months.

More Baby Food Recipes:

6 Homemade Baby Food Combinations (Stage 2)
3 Sweet Potato Baby Food Combinations (Stage 2)
How To Make Baby Oatmeal
Applesauce Baby Pancakes

Let's connect!

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Blender

Kale + Spinach + Apple

½ cup kale washed and cut
½ cup spinach washed
½ cup apple washed, cut, and peeled
a little bit of water if needed, to thin

Kale + Spinach + Carrot

½ cup kale washed and cut
½ cup spinach washed
½ cup carrots washed, cut, and peeled
a little bit of water if needed, to thin

Kale + Apple + Banana

½ cup kale washed and cut
½ cup apple washed, cut, and peeled
¼ cup banana peeled
a little bit of water if needed, to thin

Choose one of the combinations above. Follow the instructions above to steam the fruit and veggies.
Add the ingredients to a high powered blender or food processor to make the puree. Add some leftover water if needed to thin.
Serve or store in the refrigerator or freezer. See above section on how to store baby food for more details.

Tried this recipe?Tag @withsweethoney on Instagram!

Apple + Kale Baby Food Puree (6 months and up)

by Michele Olivier on July 11, 2017 (updated Feb 25, 2021)

Jump to Recipe

5 stars (4 ratings)

This smooth and sweet Apple + Kale Baby Food Puree is a fun and easy way to introduce mighty kale to your little one. Great for 6+ months – Stage 2 Baby Food.

Apple Kale Baby Food

Kale can be a tough vegetable to introduce into your baby’s diet.

Too much kale in a puree and it can become super bitter 🙊.

Too little kale and you are missing out on essential nutrients.

To find the perfect balance – we are going to steam the apples until just tender and then cook the kale for a super short time to make sure we find the magical combination of kale and apple that baby will love 💚.

REASONS TO LOVE THIS Apple + Kale BABY FOOD PUREE:

great baby food for 6+ months
stage two puree
2 simple ingredients
super smooth and creamy
delicious green puree
easy to make – less than 15 minutes
freezer-friendly
budget-friendly
homemade
healthy
organic – can easily (and cheaply) use organic apples and kale

Ingredients

Apple – this is the base of the puree. Apple puree is sweet, simple and provides a solid base for almost any puree for baby without it being too watery. Most babies love apple puree so using it as a base for any vegetable combination is a common way to get baby to eat denser vegetables. But don’t count apples out for adding in a ton of nutrition. Apples are loaded with two different kinds of fiber, vitamins C, K and B6, potassium and they are a great source of antioxidants. These nutrients combined make apples an anti-inflammatory food that helps improve digestion, promotes bone health, aides pulmonary function and helps fight cardiovascular disease.

Kale – mighty kale! The superfood which every adult loves (or hates) to eat. Kale is loaded with vitamins K, A, C and B6, manganese, copper, calcium, iron and folate, just to name a few of its many nutrients. Put all of these together and kale helps support a healthy heart, promotes eye health, and aides in brain development in babies! Kale is truly super food for both you and baby.

How to Make this Baby Food

Peel, core and chop apples.
Place the apples into a steamer basket, and steam for 8-9 minutes.
Add in the kale and steam for 1-2 more minutes or until the kale is just wilted.
Place all ingredients into a blender and puree for 1-2 minutes on medium-high speed until completely smooth.
Serve to baby or freeze for a later meal.

Favorite WAy to Serve this Puree

I like to serve this puree with a big spoonful of plain full-fat yogurt mixed in, because when you are going to serve this many nutrients to baby you might as well go all the way. Go big or go home, is my motto! Plain full-fat yogurt is a great way to add in some healthy fats that are great for brain development, probiotics to promote a healthy gut and calcium for healthy bones and muscles.

Any way you serve this puree, it will be a winner in your little ones eyes (and mouth)!

TOOLS YOU’LL NEED

Medium Saucepan
Steamer Basket
Blender or Food Processor
Freezer Tray
Storage Containers for Fridge

MORE STARTER BABY FOOD RECIPES YOUR BABY WILL LOVE:

7 Organic Starter Baby Purees for Under $20
15 Stage One Baby Purees (that actually taste delicious)
10 Super Starter Purees for Baby (Tips, Recipes and Starters Guide on How to Feed Baby)
5 Minute Mango Baby Food Puree
Sweet Potato Baby Puree – 3 Delicious Ways

DID YOU MAKE THIS APPLE AND KALE BABY FOOD PUREE?
I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇

4 apples, peeled, cored and roughly chopped
1/2 cup kale, roughly chopped

In a medium saucepan over medium heat, bring 2 inches of water to a boil. Place the chopped apples into a steamer basket over the boiling water, cover and steam for 8-9 minutes or until tender when pricked with a fork. Place the kale over the apples, cover and steam for an additional 1-2 minutes or until the kale is just wilted. Let cool slightly. Reserve steamer water.
Place all of the ingredients into a blender or food processor and puree for 1-2 minutes or until completely smooth. If your puree is too thick, add in the reserved steamer water, breast milk, formula or water into the blender in 1/4 cup incraments until you achieve your desired texture. I had to use 1/2 cup of reserved steamer water for the puree featured above, but amounts of added liquid will vary with each batch.
Serve to baby or freeze for another meal.

Spice It Up: Feel free to add in 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves, 1/2 tsp vanilla extract or all of the above for a spice sensation!

Age: from about 6 months and up

Yield: roughly 18 ounces

Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).

Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

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Cauliflower - Encyclopedia Baby food

Levchuk Victoria© Levchuk Victoria©

Approximately at 6-7 months you can introduce cauliflower into the baby's diet. This vegetable contains vitamins C and K and belongs to slightly allergenic foods, which is why it is so useful for baby food.

Cauliflower (like other cruciferous vegetables such as broccoli and Brussels sprouts) is loaded with various phytochemicals that are said to help prevent cancer. Just one cup of cauliflower contains vitamin A, vitamin C, and even calcium. Cauliflower is a great addition to a healthy diet.

Like broccoli, cauliflower is not a good choice for a baby's first food. Since its use can lead to gas formation, and it will also be a little difficult for the baby to digest it. Cauliflower is best given to infants between 8-10 months of age, but can be introduced earlier. If the child has any digestive problems, it is best to introduce cauliflower into the baby's diet later than before. However, not everything is so bad, an allergic reaction to cauliflower is extremely rare, it is easier to digest and less gas formation than other types of cabbage. The main thing to remember is that cauliflower has anti-inflammatory properties, helps to eliminate toxins, has a positive effect on blood vessels, intestinal microflora, the baby's nervous system, etc.

As always, we recommend that you consult your child's pediatrician before introducing solid foods.

The size of the cauliflower does not affect the taste and buying the largest or smallest is not so important. The most important thing is that the cabbage is completely wrapped in green leaves, without brown spots, the flowers themselves are not sluggish and loose.

Store cauliflower stem side down in a plastic bag in the refrigerator. Cauliflower should not be washed before storage. Importantly, this type of cabbage belongs to perishable products, so we store it for no more than 4-7 days, and it is best to use it immediately after purchase.

Cauliflower is excellent for freezing. There are 2 types of freezing:

Fresh cauliflower is divided into inflorescences, washed, dried and frozen with quick freezing, then put in a bag.
Fresh cauliflower is also divided into florets, washed, blanched for 3 minutes, dried and frozen in a quick freeze, then put in a bag.

The last method is more acceptable, since the taste of cabbage almost does not change, and with the first method of freezing, the taste changes significantly, so most mothers choose cauliflower blanching.

However, if cauliflower is harvested for the winter for future complementary foods or for a one-year-old baby, then it is best to increase the blanching time by three times, and thoroughly wash the tray in which the cabbage will be stored, and it is better to pour boiling water over it. And before blanching, soak the cabbage in salted water for 20 minutes so that all insects have time to escape.

Frozen cauliflower will keep for about 9 months. The main thing is not to forget to write down the date of freezing on the package.

Cauliflower puree can also be frozen for baby in an ice tray, then transferred to a normal bag for longer storage. Cauliflower puree may be slightly watery when it thaws.

When cooking cauliflower, it is best to use a steamer, slow cooker or pressure cooker to preserve all the nutrients, ie. cook it for a couple. Baking or frying is another cooking option. Roasted cauliflower is already a separate dish, rarely baked cauliflower, by itself, without being part of the recipe.

There is no official dosage of cauliflower consumption per week by a child, therefore, after introducing the product into the diet to the prescribed norm, it can be given three times a week in the form of soup, steamed mashed potatoes. This product is great as a finger food, for the development of hand motor skills and chewing reflex. The main thing is to monitor the condition of the baby, whether the stomach hurts, whether there is swelling after eating, etc.

Contents:

Cauliflower must be thoroughly washed, green leaves removed and divided into inflorescences. Sometimes it is pre-soaked in salted water to get rid of bugs and nitrates.

Usually cabbage florets are dipped in boiling water and boiled for about 5-7 minutes, until tender. However, you can use a slow cooker, a pressure cooker, and a double boiler.

After the cauliflower is cooked, leave a little vegetable broth (if the vegetable is from your own garden), and pass the cabbage itself through a press or beat with a blender. Add vegetable broth until the desired consistency is obtained. Vegetable broth can be replaced with breast milk, milk formula or plain boiled water. In cauliflower puree, you can add a little sunflower oil, only if the oil is introduced into the baby's diet.

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Our website Encyclopedia Baby Food has useful information on the nutrition of your children, which is useful for everyone, and we update the website "Encyclopedia Baby Food" constantly and try to search and write only excellent, verified and necessary information for you and your children.

Disclaimer No. 1: It must be understood that the author of the articles on the Baby Food Encyclopedia website is not a medical staff, “I am not a doctor.” The information I share is based on my own experience. My goal is not to teach you how to eat or feed your child, but to talk about how we did it, what new things I learned or read. This expands the picture of Baby Food knowledge, gives you a glimpse of the whole process so you can decide if you like it or not.

Disclaimer No. 2 : However, the above does not cancel a visit to the pediatrician. Before you start complementary foods, you need to get his professional opinion on the best way to introduce new foods for your baby. I also draw your attention to the fact that you need to look at the original date of the published articles, because some of the "best practices" may have changed. Always check with your child's pediatrician about complementary foods and their health.

Disclaimer #3: Keep in mind that every family is unique, every situation is also completely unique. There are no universal solutions. Only you can find what works best for you. Certain goals require certain sacrifices and priorities - not everyone wants to make those choices, and that's GREAT! Just know what you want to achieve, and be ready to get to work, putting the best of your strength!

Disclaimer No. 4: On the Encyclopedia Baby Food website, photos from books on baby food with attribution are used to better understand the information (Article 1274, paragraph 1, part four of the Civil Code of the Russian Federation). Literature on baby food is found in the public domain on the Internet.

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Like this article? Subscribe to site updates

"Encyclopedia Baby Food"!

Don't forget to bookmark us! (CTRL+SHIFT+D) Subscribe to the site, comment, share in social networks.

On our website Encyclopedia Baby Food there is useful information on the nutrition of your children, which is useful for everyone, and we update the website "Encyclopedia Baby Food" constantly and try to search and write only excellent, verified and necessary information for you and your children.

Disclaimer #3: Keep in mind that every family is unique, every situation is also completely unique. There are no universal solutions. Only you can find what works best for you. Certain goals require certain sacrifices and priorities - not everyone wants to make that choice, and that's GREAT! Just know what you want to achieve, and be ready to get to work, putting the best of your strength!

Disclaimer No. 5: Content, editing, proofreading, layout, etc. produced ONLY by the author of the site Encyclopedia Baby food. Therefore, I apologize for spelling, punctuation and stylistic errors. If you notice a mistake, please report it, and do not write angry comments about the illiteracy of the author of the article.

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Cabbage in children's nutrition - chemical composition, types and benefits for the child

A wide variety of cabbages are grown in Russia: cauliflower, Savoy, red and white cabbage, Beijing, Brussels, even kohlrabi. All of these species are slightly different in chemical composition, but all are very useful. The most common type is white cabbage. It was prescribed for digestive disorders in ancient Egypt.

There are so many types of cabbage, but not all of them are suitable for baby food. What kind of cabbage can be given to children without fear? What is the chemical composition and properties of cabbage. We will try to understand these issues in this article.

Chemical composition and benefits of common cabbage

Cabbage is 90% water, the rest is carbohydrates - 6%, including fiber, and proteins - 2%. Cabbage has a very high content of vitamin C (ascorbic acid), as well as vitamins B1, B2, PP, A, E and K. In addition, it has a lot of potassium, calcium, magnesium and other minerals. Cabbage and fresh juice from it contain a complex of substances that help heal ulcerative defects of the mucous membrane, with reduced secretion. After consulting a doctor, cabbage can be used to treat certain diseases of the intestines and liver.

It is useful for problems such as:

beriberi;
bronchitis;
hemorrhoids;
headache;
overweight.

Cabbage is a low-calorie product, it contains only 28 kcal. per 100g, so it is also used for overweight. With a tendency to constipation, cabbage is recommended due to its high content of dietary fiber. However, it can cause bloating and gas in some children.

Cabbage is very well stored, so it is used in the diet almost all year round and in a wide variety of forms: fresh salads, side dishes, pies, borscht, sauerkraut. Surely every housewife has her own simple salad recipes, in which cabbage is the main ingredient - this is a very common vegetable. The daily intake of cabbage is up to 100 g.

Fresh cabbage is considered the most useful. However, it must be properly stored so that it retains its vitamins throughout the long winter. Moreover, the content of ascorbic acid in it is practically preserved all year round. Vitamins are perfectly preserved in both fresh and sauerkraut.

Cabbage in the diet of children

Some types of cabbage are advised to introduce crumbs into the diet already after 5-6 months. But not all cabbage is equally good for a baby's tummy. For example, kohlrabi and white cabbage can cause bloating because they contain coarse polysaccharides that are difficult to digest. Without fear, the baby can be offered cauliflower and broccoli, which are dietary products.

It is cauliflower and broccoli that occupy a priority place among vegetables with which weaning foods begin. These vegetables contain more delicate fiber than white cabbage and do not irritate the gastric mucosa.

Despite all the benefits of sauerkraut, it is recommended to give it even washed to children after three years. In borscht and soups, most children do not like cabbage. And for good reason: it loses most of its useful properties there. But many children love to gnaw on stumps - both healthy and tasty. Just do not give children the core from the first head of cabbage, the earliest.

Broccoli for a child - what is the use and how to cook a child

Raw cabbage is not suitable for children - products for children require heat treatment. This also applies to broccoli. This type of cabbage can be boiled, steamed, stewed.

Broccoli has a very high content of vitamin C - more only in lemons! Moreover, this cabbage contains vitamin C not in the form of ascorbic acid, but in the form of ascorbigen, which is not destroyed during storage. So, you can feed your baby with a healthy product throughout the year.

In addition, broccoli is rich in essential amino acids, which is why its nutritional properties can be put on a par with egg proteins and beef.

Cauliflower in baby food

Separately, I would like to say about cauliflower. She has a completely different structure and taste, and vitamin and mineral composition than her white sister. Ascorbic acid in cauliflower is almost 1.5 times more than in cabbage or kohlrabi. It also surpasses its relatives in the content of vitamin PP, and it contains exactly twice as many vitamins B1 and B2. The protein in cauliflower is also twice as much as in white cabbage. It is also rich in potassium, magnesium and iron. It must be cooked carefully in order to preserve all the useful substances - if boiled, then under the lid and not for long.

It is not for nothing that cauliflower is called a dietary product - it is very low in calories: only 29 kcal per 100g of the product. But at the same time, it satisfies hunger well. In addition, cauliflower puree is the recommended first food for a baby, along with vegetables such as zucchini.

Another type of cabbage - Savoy cabbage

Savoy cabbage differs from white cabbage in its corrugated wrinkled leaves of different shades of green.

In the countries of Western Europe, in France and Italy, where Savoy cabbage is widespread, it is called Milanese. Savoy cabbage tastes like cauliflower.

Raw cabbage is used to make salads, it is added to soups and used to prepare various vegetable dishes: casseroles, stews, cabbage rolls. But this cabbage is not suitable for pickling.

This vegetable is a very valuable dietary product. In terms of nutritional and taste properties, it is superior to white cabbage: it is more tender, it has less fiber.

Nature did not deprive Savoy cabbage of vitamins: it contains many vitamins of group B, A, ascorbic acid. Of the minerals in Savoy cabbage, you can find sulfur, iron, nitrogenous substances, half of which are easily digestible proteins. In terms of protein content, the considered type of cabbage is the champion among its cabbage counterparts.

Savoy cabbage is essential for the elderly. It contains a lot of not only phosphorus and calcium, but potassium necessary for the work of the heart muscle, which prevails in the leaves of this type of cabbage.

Savoy cabbage can be grown in the same way as white cabbage. When buying, you need to pay attention to the leaves: they should not be spoiled.

Culinary processing of cabbage

Cabbage can be cooked in boiled, fried, stewed, baked form, as well as in the form of cutlets, cue balls, schnitzels, etc. All cabbage dishes are prepared as independent dishes, some of which also serve as a side dish for hot and cold dishes.

How to cook cabbage: cold processing of cabbage

For white, red and savoy cabbage, soiled and discolored leaves are cut off, the head is cut in half, the stalk is removed, the head is cut into pieces of the appropriate shape and size and washed in water.

Clean the cauliflower from green leaves, cut off the stalk at the beginning of the branching of the head. The contaminated and yellowed surface of the head is scraped off with a knife or removed by rubbing the head with coarse salt, and then it is soaked for 10-15 minutes in salted water.

Brussels sprouts are cut from the stem, cleaned of damaged leaves, washed in water.

Cooking cabbage

Cooked cabbage: white, cauliflower, Brussels sprouts and Savoy cabbages are boiled until tender in boiling salted water (10 g of salt per 1 liter of water). Then they take it out with a slotted spoon, let the water drain and put it on a dish or on a plate. Brussels sprouts after cooking are thrown back on a sieve and cooled with water. It is better to boil white cabbage and Savoy cabbage not in water, but in a small amount of meat broth in a container with a lid.

Cabbage for salads

Housewives know how to cook raw cabbage. It is possible to prepare salads from a raw vegetable in combination with other products: vegetables, eggs, meat, sausages, even fruits. Such salads contain a lot of vitamins and minerals, because we use for their preparation products that have not been subjected to heat treatment, after which, as you know, most vitamins are destroyed. Now there are a lot of sites, books and magazines in which you can find salad recipes for every taste and budget.