4 balanced recipes to start food diversification with baby

Clean your spinach with clear water if they are fresh.Let them dry, then roughly chop them with a knife and a fork.Peel the garlic cloves, the onion and the shallot and cut them into small pieces.

In a Dutch oven, pour a drizzle of oil and brown the garlic, onion and shallot over low heat, stirring often, until the onion becomes a little transparent.Then adds turmeric, massala, cloves and cinnamon stick.Mixed.

It's time to put the spinach to cook for 5 minutes without stopping mixing them.If you use spinach in frozen branches, no problem!Just wait for them to thaw a little, press them in your hands to remove excess water then put them in your Dutch oven.

Add the coconut cream and let it come back for 10 minutes.The secret not to lose anything: put water in the brick and shake it before pouring the coconut cream in the Dutch oven.

Recommended quantities

From 6 to 9 months: 200 GDE 9 to 24 months: 220 to 240 g