Organic produce is considered a healthier choice than traditionally manufactured products. It’s free from pesticides and artificial fertilizers, and does not contain any of the antibiotics or growth hormones associated with traditionally raised livestock.
Evidence suggests that organic produce contains more nutrients, vitamins and minerals, as well as disease-fighting phytochemicals. There are many reasons to use organic ingredients when preparing food for your children – here are four meal ideas to get you started.
Tropical Mango Rice Pudding
Children of all ages will love this recipe, which adds a fruity twist to traditional rice pudding. It’s dairy free, making it the perfect choice for children with lactose-intolerance, or babies yet to be introduced to dairy.
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- 1 organic mango (peeled, seeded and chopped),
- 2 cups of organic coconut milk,
- ¼ cup of organic brown rice,
- ½ organic banana (mashed),
- ½ teaspoon of organic vanilla extract.
[/thrive_text_block]To make the rice pudding, add the rice, milk and vanilla extract to a saucepan and bring to the boil.
Reduce the heat, and leave to simmer for 25 minutes, until the rice is almost soft. Make sure you stir the rice at regular intervals to prevent it from sticking. If the rice starts to look a little dry before it’s cooked, simply add a little more coconut milk to the pan.
After 25 minutes, or when the rice is almost cooked, add the chopped mango. Continue to cook until the rice is soft – this should take around 3 minutes.
Remove from the heat. When the rice pudding has cooled, stir in the mashed banana.
This recipe was taken from Parent.Guide, and can be enjoyed hot or cold as a meal for babies, or a delicious dessert for older children.
Tropical Oats
Tempt your children away from sugar-laden cereals with this fantastic porridge recipe, also from Parent.Guide.
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- 1 organic, ripe kiwi (peeled and diced),
- 1 organic banana (mashed),
- ½ cup of organic rolled oats,
- ¾ cup of filtered water,
- ½ cup of organic apple juice,
- 1 cup of organic milk (optional),
- 1 sprinkling of cinnamon (optional).
[/thrive_text_block]First, combine the water and apple juice in a pan and bring to the boil. Add the rolled oats and the diced kiwi to the pan, and stir until combined.
When the mixture starts to boil, reduce the heat and simmer for 10 minutes, until the porridge thickens.
Finally, add the mashed banana and the milk, if you’ve opted to include it. Serve warm, adding a little more flavor with the cinnamon.
Ham and Cheese Pita Pizza
The next two recipes come from Organic It’s Worth It, a fabulous resource for anyone looking for healthy, organic recipes to appeal to young children. This recipe is great for when you’re short on time, and is a healthy alternative to traditional pizza.
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- 4 organic pita breads,
- ½ cup organic tomato sauce,
- 4 slices of organic ham (chopped),
- 1 ½ cups of grated, organic mozzarella cheese,
- 4 tablespoons of organic Parmesan,
- Salt and Pepper,
- Dried Oregano.
[/thrive_text_block]Preheat the oven to 425 degrees (220 degrees celsius).
Put the pita breads onto a large baking sheet – you can line it with parchment paper first to prevent sticking.
Just like a pizza, spread the tomato sauce onto the pita breads. Arrange the toppings, finishing with the mozzarella and Parmesan. Season with the salt, pepper and oregano.
Bake the pita pizzas the oven for around 10 minutes, until the cheese has melted and started to turn golden.
Pumpkin Pasta
This recipe is an excellent alternative to prepackaged pasta sauces, which can be extremely high in salt and sugar – even when they’re organic. The kids will love it, and it’s really easy to make, too!
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- 2 cups of organic pumpkin or squash (peeled and diced),
- 3 cloves of organic garlic (roughly chopped),
- 1 tablespoon of organic, fresh thyme or sage,
- 2 tablespoons of organic extra virgin olive oil,
- ¼ cup of organic broth or filtered water,
- ½ cup of organic, grated Parmesan,
- Salt and Pepper.
- Pasta.
[/thrive_text_block]Cook pasta as per the instructions.
Add the garlic, olive oil and half of the thyme or sage to a large sauté pan. Cook over a medium heat, taking care not to brown any of the ingredients.
After around three minutes, add the pumpkin or squash and cook until it’s soft. Use the water or broth as required to prevent the ingredients from sticking to the bottom of the pan.
When the pasta is ready, add to the pumpkin mixture, and moisten with a cup of the water used to boil the pasta. Add the rest of the herbs and half of the cheese.
Once the cheese has melted, it’s ready! Remove from the heat, and serve with the rest of the cheese, seasoning with salt and pepper as desired.
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