BOOSTING YOUR BABIES VITAMIN D

Getting a healthy dose of Vitamin D is essential for building strong bones but it's vital that your children stay safe in the sun. Water-resistant sun blocks with high SPF and cover-up clothing are a great place to start but Sunuva takes sun protection to the next level with a stylish range of UV-protective kids’ swimwear.

However…we know (especially in the UK) you can’t always rely on the sunshine, and we also know that babies need a sufficient amount of vitamin D to aid growth and development. To help tackle this dilemma Sunuva has teamed up with Itsy to give you two delicious recipes, packed with vitamin D, that you can make at home.

SALMON & SWEET POTATO PUREE

Makes: 6 x 90ml / 3oz

Ingredients

350ml low salt vegetable stock
150g frozen peas
1 large sweet potato, peeled and cubed
2 salmon fillets

Method

  1. Place a large saucepan over a medium heat and add the stock. Bring to the boil, then add the vegetables.
  2. Lower the heat to a simmer for 15-20 minutes. Once the sweet potatoes have begun to soften, add the salmon to the saucepan.
  3. Cover and allow the salmon to poach for about 8-10 minutes. Remove the salmon and flake into a large bowl, ensuring there are no small bones.
  4. Put the vegetables into your blender and blend!
  5. Portion the vegetables into your pots and add the fish on top. Alternatively, you can blend the salmon if your baby is not used to the texture.
  6. Freeze extra portions for future use.

STEAMED SALMON & VEGGIE WITH CREAMY MASH (make for yourself & blitz for your baby)

Serves: 4 (suitable for 6 months onwards)

 

Ingredients:

225g/8oz salmon

100g/3.5oz shallots, chopped

100g/3.5oz broccoli

40g/1.5oz spinach, washed

1 x clove of garlic crushed

1 x quarter of a lemon

225g/8oz Potatoes, peeled

60ml Milk 15g/0.5oz grated cheese

Olive Oil

Pepper

Method:

  1. Take a large sheet of aluminium foil, big enough to safely envelop the salmon. Place the shallots and crushed garlic onto the foil and place the salmon fillets on top, leaving a small gap in between each fillet.
  1. Squeeze a quarter of the lemon on top of the salmon, sprinkle with crushed black pepper and drizzle the olive oil.
  1. Envelop the salmon and place on a baking tray in 180 degrees oven for 20/25 minutes.
  1. Boil potatoes in water for 25 minutes or so. Potatoes should slip off a knife when cooked. Drain and set aside, covered to keep warm. 
  1. Add the broccoli to a pan and boil for 5 minutes.
  1. While the broccoli is boiling, add the milk and cheese to the potatoes. Mash until creamy.
  1. Remove broccoli from the pan and add the spinach to the boiling water to wilt.
  1. Remove spinach from water, drain and mix into mash potatoes. Season with black pepper.
  1. Remove salmon from the oven when cooked and serve.
  1. Blitz in your in Itsy Blitz to create your babies’ puree.

 

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