Our life is becoming more mobile and progressive every year. We all aspire to have time to take our own, we are increasingly alienating ourselves from our own beginnings and in the bustle of modern life, many of us neglect healthy eating, replacing it with high-calorie snacks, although very appetizing, but poor in vitamins and minerals.
But if we, adults, are able at least partially to replenish their deficiency of vitamins, having acquired in their pharmacy their complex composition, then the baby's organism is not yet ready for such experiments. Unless, vitamin D3 can be given to a three-week-old child. Therefore, we must very competently and responsibly approach the choice of the menu for the baby, if we want our child was healthy and happy.Where to begin? We remember our grandmothers, who spend the summer season on their plots, take care of patissons and currants, and then proudly take out their magically delicious preparations in the winter and indulge in this yummy household. Yes, we begin to learn from grandmothers canning, drying, pickling, pickling, freezing of garden and garden gifts. No, I do not call on all forces to throw on the sites, forgetting about the long-awaited vacation abroad)). Now a lot of gardening lovers with the beginning of the summer season are ready to share their harvest for a little money. In addition, you do not need a bucket of berries, and a bale of apples. After all, you can confine yourself to a glass-two, but different berries. The same applies to vegetables.
Believe me, there are a lot of ways to preserve the value of vegetables, berries and fruits, and the advantages from such products are a lot. A spoonful of frozen blueberries in a gruel, or a few cranberry berries crushed into tea, will enrich the dish of the baby, in spite of the small specific weight in the finished product. Even twigs of frozen parsley and celery will give part of the vitamins to the crumb soup. We remember that the fruit juice from the jam of garden berries is not inferior in any way to the usefulness of factory juices, and if you were not too lazy and cooked in the autumn natural juice yourself, preserving it or frosting it, it is generally fine. And do you know that it is in the frozen form that the fruits preserve ascorbic acid and carotene very well? Just be aware that the use of frozen berries should be consumed immediately after defrosting, and vegetables should be immediately lowered into the broth and cook until ready. You can also add ragout, casserole, omelets and even meatballs to various types. From berries and fruits, you can prepare compotes, jelly, morsie, add to porridge, sour-milk products and curds, and prepare delicious jelly and puddings. Perhaps someone does not know, but even simple tomatoes and peppers perfectly retain their taste, aroma and most of the vitamins when frozen.
Also, do not forget that in sauerkraut and pickled vegetables, vitamins that are useful enough, especially vitamin C., are preserved. But decoctions after cooking vegetables (such as carrots and potatoes) can be used as the main broth for cooking baby crumbs.
Remember: vitamin A is present in orange and green vegetables; vitamin E in green leafy vegetables; vitamin C in citrus fruits, berries, peppers, cabbage and tomatoes; vitamin B2, which stimulates the brain, contains broccoli and spinach; vitamin B12 contain all kinds of root vegetables.
Of course, for today, when the height of winter is at its height, we have to be content only with vegetables from the deli. But remember that cooked mama broccoli puree or apple compote will bring much more benefit to the baby than ready-packed canned food. Well, and next summer, having rolled up our sleeves, we begin to actively store vitamins for the dearest little man on earth - for your baby ...