10 Healthy And Tasty Spinach Recipes for Kids

HEALTH BENEFITS OF SPINACH FOR BABIES

Spinach is a treasure trove of minerals. Here is why it is the ideal food for your baby:

Makes bones stronger: Since spinach is rich in minerals such as calcium, magnesium, and phosphorus, all of these play a significant role in strengthening the bones and assisting in healthy development.

Good for muscles: Spinach contains high protein which makes it a good vegetarian source of amino acids and combines well with other high-protein foods such as meats, cottage cheese and legumes.

Healthy circulatory system: Iron and protein, helps in proper circulation in the body as this combination of iron and protein helps in building a haemoglobin profile.

Good for immunity: Since Spinach is a multivitamin food, it has all the major vitamins required for a healthy immune system.

Aids in hydration: Spinach keeps the baby hydrated as it is over 90% water which means it is naturally rich in fluids.

Benefits the eyesight: Spinach helps in maintaining and improving eyesight since it is a rich source of beta carotene (vitamin A).

Acts as a natural laxative Since spinach absorbs water and adds bulk to the stool, it could be given to babies who often get constipated.

Can kill intestinal worms: Regular consumption of spinach will aid in the removal of pests and worms that feed off the intestine and often make babies weak and sick.

SPINACH RECIPES FOR KIDS

Here are some tasty and healthy spinach recipes to feed in combination with other food items:

1. SPINACH PUREE WITH MASHED BOILED RICE

Ingredients:

• 2 cups of rice
• 2 cups chopped fresh spinach
• 4-5 cups of water

Instructions:

• Add some extra water while cooking the rice to make it extra soft.
• Prepare spinach puree separately, by processing it the usual way.
• Add the rice, along with excess water and the spinach puree, into a blender. Blend them coarsely and mix them well, also ensure that the rice is in small bits so the baby can eat easily.

2. SPINACH WITH LENTILS

Ingredients:

• 1 cup cleaned pigeon peas
• 2 cups chopped fresh spinach
• 4-5 cups of water

Instructions:

• Wash the lentils using sufficient water before transferring them into a pressure cooker. Use the excess water during the pureeing process.
• Transfer the cooked spinach after boiling it separately, into a blender along with the cooked lentil and blend them until they have mixed well.

3. SPINACH AND CARROT PUREE

Ingredients:

• 2 cups cubed carrot pieces
• 2 cups chopped fresh spinach
• 4-5 cups of water

Instructions:

• Boil both vegetables separately.
• Rinse the vegetables properly under running water after transferring them to a sieve.
• Add vegetables to a blender, add some water, and blend them to get the desired consistency.

4. SPINACH CORIANDER DOSA

Ingredients:

• Chopped Spinach– 1 cup
• Coriander leaves, chopped- 1/2 cup
• Curry leaves, chopped – 1/4 cup
• Ginger, chopped- 1/2 ” piece
• Chopped Green chillies – 2
• Dosa batter – 2 cups
• Cumin seeds- 1 tsp
• Asafetida (Hing)- 1/2 tsp
• Salt- To taste
• Oil – as required

Instructions:

• Add spinach, coriander leaves, curry leaves, ginger, green chillies and 1 cup dosa batter, together in a blender and grind them to form a smooth paste.
• Add cumin seeds, asafetida, remaining dosa batter and salt, to this mixture in a bowl and mix them well.
• Heat a Tawa/dosa pan and make dosas by lightly brushing it with oil.
• Cook until it turns golden and crisp. Serve hot with chutney.

5. SPINACH BASIL PASTA

Ingredients:

• 3 handfuls of baby spinach
• 2-3 leaves of basil leaves, torn
• 1/4 yellow or red onion chopped
• 2 garlic cloves, sliced
• 1 tbsp of EVOO
• 1 tbsp of water
• Salt and Pepper
• Cooked Pasta

Instructions:

• In a small saucepan over medium heat add the EVOO. Then add the onions and garlic, and sauté until they’re lightly brown.
• Next, add in the spinach, salt, pepper and sauté until it’s just wilted.
• Transfer the mixture to a blender, and add the water, cream cheese, and the torn basil leaves and blend it properly. To add more flavour, get flavoured cream cheese.
• Add some more water to get the desired consistency and pour it over the pasta.

6. SPINACH AND CHICKPEA TIKKI

Ingredients:

• Mashed Potato –1 Cup
• Soaked Chickpeas – 1 cup
• Spinach – 1 cup (when chopped)
• Onion – 1 (chopped finely)
• Garlic – 4 pods (chopped finely
• Ginger – 1 inch (chopped finely)
• Oil – 2 teaspoon
• Cumin powder – 1/2 teaspoon
• Garam masala – 3/4 teaspoon
• Turmeric powder – 1/4 teaspoon
• Green chillies – 3-4 (finely chopped)
• Red chilli powder – 1/8 teaspoon
• Salt to taste
• Finely Coriander leaves – 1 tablespoon

Instructions:

• • Cook the Chickpeas and potato and remove the skin of the potato. Mash both of them. Keep it aside.
  • In a pan add oil followed by cumin seeds, when the oil is hot and let it crackle. Add garlic and ginger and sauté it until it is brown. Add onion and fry till transparent.

Add spinach and fry until the leaves start to wilt. Add salt, cumin powder, garam masala, turmeric powder, and red chilli powder. Mix well. Now add mashed potato and chickpeas. Cook till all comes together. If needed add water. I have added ~1/4 cup of water. cook for another 3-4 mins. Add some coriander leaves and mix well and keep it aside.

• Make small-sized balls out of chickpeas paste. Placing between palms make a flat Tikki. Cook the flattened Tikki on a pan by sprinkling some oil around it. Turn it over and cook again.
• Serve hot when done.

7. CREAMY SPINACH SOUP

Ingredients:

• Blanched and pureed spinach- 4 tbsp
• Grated garlic- 1 clove (Optional)
• Wheat flour- 1 tbsp
• Milk- one and a half cups
• Black pepper powder- a pinch
• Butter- 1 tbsp
• Fresh cream- 2 tbsp
• Salt to taste (Optional)

Instructions:

• Sauté the garlic in a non-stick pan with some butter.
• Then add wheat flour and sauté well for 2 minutes. Followed by milk and keep stirring to avoid any lumps.
• Add black pepper after the milk comes to a boil.
• Transfer the spinach puree and cook the mixture for 2-3 minutes.
• Add salt and mix them well.
• Garnish the soup by adding some fresh cream.

8. SPINACH PUREE

Ingredients:

• 2 cups of chopped fresh spinach
• Finely grated paneer
• 4-5 cups of water

Instructions:

• Boil the spinach in a pressure cooker for five to seven minutes or for the desired time until the leaves turn soft.
• Rinse the cooked spinach under cold running water and transfer it to a blender. Add some water and blend the vegetable to get the required consistency.

9. SPINACH AND BANANA MASH

Ingredients:

• 2 cups chopped banana
• 2 cups chopped fresh spinach
• 3-4 cups of water

Instructions:

• Process the spinach the regular way to make a puree. Mash some bananas and make sure there are no solid lumps.
• Mix the mashed banana and the spinach puree using a fork or by blending it lightly.

10. SPINACH AND PEAS MASH

Ingredients:

• 2 cups fresh boiled green peas
• 2 cups chopped fresh spinach
• 4-5 cups of water

Instructions:

• After cooking the spinach, transfer them into a vegetable sieve and run some cold water on them.
• Add the cooked vegetables to a blender, and blend them coarsely. You may also use a manual pounder.