Babyfood Recipe: Fresh mint green yogurt
Mint and cucumber are a great refreshing summer flavour. This recipe adds to a traditional tzatziki by using kiwifruit and spinach to add a bit more nutrient punch to your baby’s puree.
Ingredients
5 slices cucumber (washed and peeled)
1 kiwifruit (peeled)
1 small handful of spinach (washed)
1 mint leaf (washed)
2 tbsp Greek plain yogurt
- Place the first four ingredients into a small blender bowl/Nutrabullet and blend until smooth.
- Add yogurt and blitz again.
- Serve immediately or store in the fridge for 2-3 days.
Tip:
Mix the first four ingredients together and add ⅛-¼ cup of puree to sparkling water for a refreshing drink for adults!
Jennifer Douglas is a registered dietitian with over 18 years of experience working with families as an expert on baby and child nutrition. Jenny runs clinics in Dunedin or sees families online to help manage food allergies/intolerances, reflux, gut problems, growth issues, fussy eating, and mealtime battles with simple and practical advice so that your family can eat well. For more information head to jumpstartnutrition.co.nz or Facebook: Facebook.com/JenniferDouglasDietitian and @jumpstart_kids_nutrition_nz on Instagram.
AS FEATURED IN ISSUE 64 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
