Offering greens like spinach and kale more than one way (to empower your baby with choice) can increase the likelihood of consumption.The leafy green is packed with vitamins A, C, and K, as well as calcium, which helps your baby build strong bones.Like spinach, kale also contains nitrates, which if consumed to regularly, can negatively affect oxygen levels in your baby’s blood.For this reason some doctors suggest waiting until your baby is 12 months old to introduce leafy greens (along with beets and other veggies high in nitrates).However, the American Academy of Pediatrics has not found any evidence that warrants a prohibition on introducing the leafy green to babies older than 6 months of age.If organic produce is not possible with your budget, go for conventional broccoli, cauliflower, or sweet peas, which tend to have the least amount of pesticide residue.Kale chips are notorious for clinging to the back of the throat, so be sure to have some milk or water in a cup nearby.6 to 9 months old: For babies who are just starting solids, try mincing sautéed kale and folding into an omelet or into a lentil or meat patty.While you can also serve the minced cooked kale on its own, leafy greens can cling to the back of the throat, so folding it into other foods will minimize coughing and gagging.9 to 12 months old: This is a great age to try serving kale on its own to acclimate baby to the taste of leafy greens. .

Why Kale Is So Good For You During Pregnancy

"Both are key for a strong immune system, which can help you fight off colds," explains Pedersen.And if that wasn't enough, you'll also get more than 10 times the recommended amount of vitamin K. "This nutrient helps to keep blood vessels strong," says Peterson.Lacinato (also called dinosaur, black or Tuscan): Marked by its dark, bumpy leaves, this variety has a tougher texture and meatier flavor.(also called dinosaur, black or Tuscan): Marked by its dark, bumpy leaves, this variety has a tougher texture and meatier flavor.For the freshest bunch, look for a leaves that are green and springy to the touch, not yellow, slimy or wilted.To store kale, remove any wilted leaves and wrap it in paper towels (don't wash it first!Place it in a plastic bag, removing as much air as possible, and stash it in your vegetable crisper for up to a week.She also recommends making a raw kale salad by slicing the leaves into very thin ribbons, adding lemon juice, salt, pepper and chili powder, and letting it marinate for 20 minutes. .

10 Health Benefits of Kale

Kale is a popular vegetable and a member of the cabbage family.It is a cruciferous vegetable like cabbage, broccoli, cauliflower, collard greens and Brussels sprouts.Given its incredibly low calorie content, kale is among the most nutrient-dense foods in existence.Eating more kale is a great way to dramatically increase the total nutrient content of your diet. .

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

Kale can be a tough vegetable to introduce into your baby’s diet.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:.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 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!Place all ingredients into a blender and puree for 1-2 minutes on medium-high speed until completely smooth. .

Can Eating Kale and Other Leafy Greens Make Your Child Smarter

It’s sometimes sold as a supplement in the vitamin aisle, where it’s mostly marketed as a vision booster, since it’s known to help prevent macular degeneration, cataracts, and other eye-related problems.Anyway, the researchers controlled for a few variables known to affect scores on these cognition tests (IQ, gender, physical fitness) and found that the kids with higher levels of lutein performed significantly better.“All these factors – the physical measures of fitness, IQ, socioeconomic status, body mass index and the amount of lutein in the children’s eyes – together explain about half of the variability achievement among participants.What this means is that lutein levels could be just one more factor in predicting a child’s cognitive development, and indicates once again that diet plays a huge role in a kid’s well-being. .

Kale for Baby Food Recipes

Kale is a rough, leafy vegetable that has gained great momentum in the health food community, and was named a top healthy food trend in 2014 by the National Institutes of Health.Some consider kale to be a “superfood” because it is high in essential nutrients, fiber and protein but low in calories and fat.Kale comes in a variety of strains and colors, and can be dark green or even purple!Although kale looks similar to lettuce, it’s closest genetic cousin is actually a wild cabbage.Kale is a member of the Brassica oleracea family, which also includes other healthy leafy vegetables like broccoli, cauliflower and collard greens.So baby can get a lot of calcium for healthy bones and teeth just by eating kale!According to the EWG, although, “leafy greens-kale and collard greens”….do not meet traditional Dirty Dozen ranking criteria [they] were frequently found to be contaminated with insecticides toxic to the human nervous system”.Because of this we recommend buying only organic kale for making baby food, if possible.Do not buy kale if it is yellowed, browned, has holes or appears too soft/dry to the touch.The FDA warns nitrates in kale and other dark, leafy green vegetables can make baby sick before he is 7 months old, Because we are conservative at wholesomebabyfood, we recommend exercising similar caution to spinach and waiting until baby is at least 6-8 months old to try kale.The amount will vary depending on the age of the plant and how it was farmed, but it should be noted that nitrate levels in kale are considerably lower than nitrate levels in lettuce, spinach and carrots.Don’t forget that you can also use fresh/frozen kale puree and add it to baby’s food for extra nutrients and vitamins!Note: If using the microwave, leave the water droplets left from washing to help with the steaming process.The sweetness of apple is perfect for hiding the bitter taste of kale.This site complies with the HONcode standard for trustworthy health information:. .

Your Baby Doesn't Have to Like Kale: Baby Food, Food Hierarchies

When I was a child, I was called a “picky eater.” I had a small roster of foods that I would eat, without question or complaint, every time: chicken nuggets, mashed potatoes, corn, Kraft macaroni and cheese and buttered noodles.I’d venture close to smell these strange new foods before I agreed to eat them, circling with my nose in motion, like a cat sniffing a suspicious new piece of furniture in the house.If I was forced or coerced into eating something that I had not tested and approved, I was known to gag dramatically, often to the point of vomiting.The piece begins with a baby food taste test in a decommissioned U.S. Army base, seeing how babies react to “four cups filled with raw kale leaves whipped into a smooth purée, or slurry, as food researchers call it.” The experiment we’re placed in the middle of is called, tellingly, The Good Tastes Study.The premise presented by Bilger’s piece in The New Yorker is that it is obviously preferable to find the proper way to feed vegetables to babies.And food can provide powerful ties to our cultures, our shared history, our ancestors and stories of the past.It’s a place where families bond, conflicts play out, memories are built, bodies are nourished and conversations are had.From the infant years into adolescence, food is also where important boundaries are built and identities are forged.Infants and children too young to feed themselves learn to rely on their caregivers and trust that their hunger signals will garner a response that gets their needs met.Toddlers assert their bodily autonomy by refusing to eat food they dislike, or simply because they can.Food is so central to our growth, development and sense of self that to distill it into a mere quest to figure out how to make babies eat kale is to absurdly simplify one of the most complex parts of being human.Amidst the science and interviews with researchers in the New Yorker article, there is a strange and very telling interlude with the founder and C.E.O.But I don’t like beets, so I get those nutrients from sources that I find more enjoyable to consume, including a multivitamin.The benefit, some argue, is that it opens children up to accept certain flavors, like the spicy foods Sorrosa was fed as a child.At one point in the interview, Sorrosa’s five-year-old child, Alexa, threatens to undo the elaborate performance of her brand for The New Yorker.You do love that.” The message here is clear: ramen at Momofuku, David Chang’s chain of famed restaurants, is fine.The classism hinted at in the passage about Sorrosa’s reaction to chicken nuggets and ramen is much more important and pernicious than The New Yorker allows.While the upper classes in our society fuss over finding the perfect baby food, much more good could be accomplished for childhood health by advocating for better housing, income equality, better maternal healthcare, paid family leave and affordable healthcare for everyone.As for me, my sensitive taste buds dulled with age, and I was able to explore new foods, flavors and cuisines on my own timeline.I made it to adulthood, with a healthy brain and body, and my childhood love of chicken nuggets has not had any repercussions to date.By night, she is a freelance writer focusing on Health at Every Size, Intuitive Eating, and fat activism.She runs a blog called Fluffy Kitten Party where she writes about health, weight discrimination, and diet culture.

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Cruciferous Vegetables

They are infamous among breastfeeding moms for making a breastfed baby gassy, and among those with thyroid disease for containing gointrogens.They contain Folate, an important nutrient for the synthesis of DNA, brain development the prevention of neural tube defects.They are a source of ALA Omega-3 fatty acids, and therefore considered to be anti-inflammatory and good for brain and eye development in the fetus!With all of these benefits, should breastfeeding moms really avoid cruciferous vegetables as a precaution because they may make a baby gassy?The idea is that broccoli, cauliflower, cabbage and the likes make some of us poot more after we eat them, mainly because they have a ton of fiber.Watching a baby struggle with passing gas (a weird sensation for a newby, for sure) makes some of us wonder whether it was the broccoli soup we had the night before which is to blame.The whole reason we get gassy from such foods is because the fiber doesn't get absorbed into the blood stream; it travels down the digestive tract and into the colon instead where it is fermented by the gut bacteria, producing the infamous 'gasses'.This study did find a correlation between a mom's intake of cruciferous vegetables and infants experiencing colic symptoms (1).The research in this field is still at the very beginning, so I can't really tell you how (or if) this actually happens, but you bet I'll be following this very closely and update you guys as I have new information.Those are the phytonutrients which give cruciferous vegetables this very strong, acric, almost musky smell as you're chopping it up.Indole-3-Carbonol has been shown to balance female hormones by breaking down and lowering high estrogen levels (4).Numerous studies have also demonstrated, a high intake of cruciferous vegetables may prevent cancers especially in estrogen-dependent tissues such as the breast, endometrium and cervix due to Indole-3-Carbonol's ability to suppress high levels of estrogen (5, 6, 7, 8, 9), and the cells in these organs seem to be especially sensitive to the actions of estrogen.Some women, especially those with diabetes, obesity, stress, certain dietary habits or those taking 'the pill' often have difficulty establishing and maintaining an adequate milk supply.Goitrogens can be found not only in Kale, but in other cruciferous vegetables, cigarette smoke and soy-based products such as tofu.When consumed in recommended amounts (1 1/2 to 2 1/2 cups per week), cruciferous vegetables have not shown any negative effects on the thyroid in human studies (9).While pregnant, breastfeeding or for those with hypothyroidism, you should avoid large amounts of cruciferous vegetables, although it's difficult to reach this threshold of 1 pound per day with real food.If you have hypothyroidism like me, stay on the safe side and avoid green powders and supplements, but continue to enjoy your green smoothies, kale salads, broccoli soup and kale burgers if they are made with real food ingredients!Boiling, of course, also reduces some of the beneficial effects of cruciferous vegetables, so to reap most of the benefits of Kale, eat some raw and some cooked.It's most prominent health benefit, the protection against some cancers, may even be passed down via mom's diet during pregnancy and lactation. .

Why Do Americans Name Babies After Kale and Other Foods?

When the Social Security Administration released its annual list of most popular baby names for 2012, one new name made headlines: Khaleesi , the term for "queen" in a fictional language from the Game of Thrones series.Turns out, parents have been giving their kids grocery-inspired names for just about as long as there have been babies (or at least since 1880, which is when the U.S. government started keeping track of them).It's been gaining popularity since 2005—quite possibly due to the leafy green's parallel rise to prominence.Now, apples have been a part of our cultural cuisine for centuries—the first American settlers brought grafted trees (a must for any discerning traveler) from Europe.It __all but vanished from use in the 1950s—__which is curious, because American olive consumption was reaching a fever pitch during that decade (think: dirty martinis and tapas-style appetizers).It's possible the name's popularity has something to do with the introduction of Starbucks's chai tea drinks , but based on that logic we should be seeing a lot of little Pumpkin Spices running around, so we're still investigating this one.____.Even though the name's Irish origin means “foal” (and in English alludes to the French chérie ), we can’t help but call the drink to mind.Fun fact: Sherry exports from Spain "rose dramatically" from 1944 to 1979, before their tragic drop.It's definitely worth mentioning that Gilligan's Island aired from 1964 to '67 ; in that show, Tina Louise portrayed the sultry actress Ginger.The name fell out of favor quickly, though, with a few sporadic appearances from 1978 to 2010, when it began regaining popularity.Honeybees have been farmed in North America since 1622 , but production boomed in the 1920s, moving from small homestead operations to large colonies and packing plants—so the timing of this darling name's popularity seems spot-on.Is it a coincidence that, in 2010, with the resurgence of artisan loaves and boutique rye distillers came a handful of children named after the grain?It appears that while California, New York, and Texas are the most food-forward states when it comes to naming babies, we're all hopelessly susceptible to food trends.

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Baby Kale Recipe with Garlic and Red Pepper

With garlic and crushed red pepper flakes, the flavors of this veggie side dish will definitely stay with you for a while.The flavor is so specific and so strong that I often have a tough time pairing it with other ingredients.The water and fiber help kick your digestion into high gear!As with most dark, leafy greens, kale has a hefty supply of nutrients.But you will end up with a much stronger kale flavor that could be considered overpowering to some.While kale offers more than twice the amount of vitamin C as spinach, spinach provides more folate and vitamins A and K. Both are linked to improved heart health, increased weight loss, and protection against disease.We all know dark greens are good for us, but what are the specific benefits for our bodies?But there are ways to prepare kale that will make the bitterness less noticeable.Massaging your kale first, and then rinsing it can help a bit, though the effects won’t be significant.At the end of the day, the bitterness in kale simply must be “subdued” by other flavors.Baby Kale Recipe With Garlic and Crushed Red Peppers A delicious and healthy side dish that pairs well with most main courses.4 from 2 votes Print Pin Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2 servings Calories: 70 kcal Author: The Gracious Pantry Equipment Skillet Ingredients ½ cup chicken broth (or vegetable broth – no sugar added, low sodium is best).low sodium soy sauce Instructions Sauté the garlic in the olive oil in a large pan for about 30 seconds over medium heat.Pour the chicken broth into the pan and add the kale, garlic powder, red pepper flakes and soy sauce.Recipe from the Gracious Pantry archives, originally posted 6/4/12.

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