Please be aware, the beets can cause the stools and the urine to be red in color.

Here is a simple homemade baby food recipe which my infant enjoyed eating. I always feel so good inside when preparing this baby food because I know I’m going to be feeding him a meal rich of different vitamins and minerals; the vitamins and minerals his body needs during these developmental stages. Here are some of the nutritional benefits this meal provides:

Beets contain:

Fiber, Folate, B Vitamin, Manganese, Calcium, Iron, Vitamin C, Potassium,

Spinach Contains:

Vitmains A&C
Folate
Magnesium
Fiber
Vitamin K

To read more about these vegetables and their nutritional benefits, please refer to the following links:

http://www.livestrong.com/article/409000-what-is-the-nutritional-value-of-beets/

http://www.webmd.com/food-recipes/features/why-is-spinach-good-for-me

Step By Step Instructions:

Please be aware, the beets can cause the stools and the urine to be red in color.

You will need one pound of organic beets and 2 cups of organic baby spinach

Thoroughly wash and scrub the beets under cold water. I like to use a salad spinner to rinse and dry my leafy greens. Place the spinach in the bowl of the salad spinner. Add cold water. Give it a rinse by tossing the leaves with your hands a few times, dumping the water out, refiling it again and tossing it some more. Once the leaves are rinsed, dump the water out and place the bowl in the salad spinner. Give it a spin.

Very important to thoroughly scrub and clean your vegetables. You can notice the difference between the scrubbed and unscrubbed vegetable. The left beet is the clean and scrubbed vegetable.

Peel the skin off of the beets using a vegetable peeler. The beets will make your hands red. I like to wash my hands with soap and water before I touch anything else.

Place the beets on a cutting board and carefully cut the ends off. If the beet is too round and you need to keep it stable, cut a strip off from one of the round sides; that way you can easily stand the beet up straight.

Cut the beets into thin slices

Place the beets in the steam basket

Add water to your saucepan, place the steam basket over the saucepan, and cover it with a lid. Make sure the steam basket doesn’t touch the water when placed inside the saucepan.

Once the water starts to boil, decrease the heat to low/medium ( a temperature to where you can hear a low boil occurring in the saucepan). Allow it to steam for 1 hour or until the beets are soft, which can be checked with a fork.

NOTE: Cook times vary since the beets can cook faster if the steam basket is larger

Be aware of the water level. Since the steaming time is for a long duration, the water level might get low and cause the saucepan to burn. Carefully (be careful of the steam which can burn your hands) raise the steam basket using heat protectant gloves to check the water level.

The beets are done when they are fork tender, meaning a fork can easily go through the beets.

Add 2 cups of the baby spinach over the beets and cover it with the lid. Allow it to steam for 10 minutes.

After 10 minutes, the spinach has wilted but it hasn’t lost its nice green color.

Carefully spoon the steamed beets and the spinach into the blender. Allow it to sit for about 15 minutes before blending. This will allow it to cool slightly. Add about 1/4 cup of filtered water.

Cover the lid tightly and blend it until it has all been blended and is pureed.

Place them into glass jars and let them cool. Store them in the refrigerator for up to 2 days.

Place them in freezer safe containers and place it in the freezer.

Recipe

Beets with Spinach

Makes about 12 ounces.

Ingredients:

1 pound organic beets
2 cups packed baby spinach
1/4 cup filtered water to blend the steamed vegetables

Instructions:

Please be aware, the beets can cause the stools and the urine to be red in color.

Peel the skin off of the beets using a vegetable peeler. The beets will make your hands red. I like to wash my hands with soap and water before I touch anything else. Place the beets on a cutting board and carefully cut the ends off. If the beet is too round and you need to keep it stable, cut a strip off from one of the round sides; that way you can easily stand the beet up straight. Cut the beets into thin slices. Place the beets in the steam basket.

Add water to your saucepan, place the steam basket over the saucepan, and cover it with a lid. Make sure the steam basket doesn’t touch the water when placed inside the saucepan. Once the water starts to boil, decrease the heat to low/medium ( a temperature to where you can hear a low boil occurring in the saucepan). Allow it to steam for 1 hour or until the beets are soft, which can be checked with a fork.

NOTE: Cook times vary since the beets can cook faster if the steam basket is larger

The beets are done when they are fork tender, meaning a fork can easily go through the beets. Add 2 cups of the baby spinach over the beets and cover it with the lid. Allow it to steam for 10 minutes. After 10 minutes, the spinach has wilted but it hasn’t lost its nice green color.

Carefully spoon the steamed beets and the spinach into the blender. Allow it to sit for about 15 minutes before blending. This will allow it to cool slightly. Add about 1/4 cup of filtered water.

Cover the lid tightly and blend it until it has all been blended and resembles a pureed like consistency.

Place them into glass jars and let them cool. Store them in the refrigerator for up to 2 days.

Place them in freezer safe containers and place it in the freezer.