It’s almost summer time. So let’s start making a list of food recipes which can be given to our little buds this summer season. The first was Kiwi Pineapple Punch. This recipe can be the second one. In today’s recipe, I have added shredded cucumbers to yogurt. And flavored it with a little dill. It can also be your option for ‘Shortcut meals’. This recipe can be served as a dip for older kids and parents with pita bread and chips. Cucumbers and yogurt are both cooling agents, so this recipe is a summer treat for sure.
Cucumbers are a good source of vitamin A, vitamin C, and vitamin K. They also contain calcium and potassium. Cucumbers have antioxidants, anti- inflammatory and anti cancer benefits. They can be offered to babies as early as 8 months, but I introduced my daughter to cucumbers after she was 1-year-old. At times, cucumbers do cause babies to get gassy. So if your baby has that tendency, it’s better to wait till your baby’s 1-year birthday. When selecting cucumbers for your baby, pick the ones that are firm and without any cuts or bruises. While shredding cucumber for this recipe, make sure they are finely shredded. Just as the picture bellow, to reduce a choking hazard. (giving you all a rough idea)
Dill can be a wonderful addition to flavor your baby’s food. It is a good source of vitamin C and manganese. Dill is said to be a native to southern Russia, western Africa, and the Mediterranean region. Its seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are fernlike and have a soft, sweet taste. Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Dill can be frozen in airtight containers, either chopped or whole.You can freeze the dill leaves in ice cube trays covered with water or stock. These cubes can be used to flavor soups, stews or pasta.
- ½ cup finely shredded cucumbers.
- ½ cup whole fat plain yogurt
- ½ tsp chopped fresh dill
- ¼ tsp sugar
- Salt to taste.
- Wash, peel and shred cucumber using a shredder having small holes. Wash and chop dill as well
- In a bowl, add yogurt, shredded cucumber, dill, sugar, and salt.
- Mix it well, till everything gets well incorporated.
Keep it in a refrigerator for few minutes before serving.
For older kids and grown-ups, you can add more seasoning according to you preference.
Talk to your baby’s Pediatrician before starting any new food.
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