Category: bebe/feeding/

Discover the three signs which together show that your baby is ready to start solid foods. These three clear signals rarely appear together before 6 months. The baby is ready for solids if he can do all of the following three things:

 

Research shows that starting solid foods at the right time is important for the health of the baby, because his digestive system is still developing. If your baby seems interested in food, if he is feeding more frequently or waking up at night, does not always mean that he is ready for solids. It’s easy to misinterpret, so watch out for three signs to guide you.

We all want to make sure our babies are as healthy as possible. Research shows that feeding baby solid food before he is ready (around 6 months) may increase the risk of having digestive problems.

This is because the baby’s digestive system is under development, and although we cannot see it, it takes about 6 months for a baby’s digestive system to function properly, and be able to deal well with solid foods. Moreover, if you feed him with breast milk up to and beyond 6 months you are protecting him against infections.

You may have heard that you can start at 4 months, and some baby foods have the designation “from 4 months” on the label, but it is important to remember that the latest research recommends that about 6 months is the right time to start giving solid foods.

Do not worry if the baby starts waking up at night, when he already slept all night. He may have periods of feeling hungry (which may even be for other reasons, such as teething), but the extra milk is all he needs.

And do not worry about having enough milk if you are breastfeeding. Just feed your baby when hungry and your body will produce more milk to follow.

Waiting until the baby is ready means that very quickly he’ll be able to feed himself, which means you will not have to spend so much time feeding him with a spoon and can enjoy giving him finger food also .

The rice pudding is a simple and traditional recipe of Portuguese cuisine, which has always played an important role in festivities, particularly at wedding parties. The inheritance of rice pudding comes possibly from the Moors who inhabited the area before the Portuguese independence from the twelfth century. Simple and easy to identify ingredients created a variety of recipes that allow us to establish a route sweet rice.

It seems that it has been spread through Persia, and its origins indicate India and Indonesia countries where the variety of qualities is greater. In the Middle Ages it was up rice flour for the more delicate sweet confection. And the rice pudding gave one of the first recipes known in other countries with “the Portuguese”.

It is a popular and delicious dessert that is part of the childhood memories of most of us and that is always a big hit among the younger and older, whether eat warm freshly made or after cooling.

1 cup of rice (always use the same cup to measure)

1 and a half cup of hot water

1 pinch of salt

3/4 cup sugar

2 lemon peels

1 cinnamon stick

1 liter of semi-skimmed milk warm

1 tablespoon vegetable oil

4 egg yolks

ground cinnamon for sprinkling

In low heat , bake the rice in the hot water with a pinch of salt until it absorbs all the water. Add the sugar, lemon peel, cinnamon stick, milk and vegetable oil and stir until the sugar dissolves. Continue to stir slowly until it begins to boil and thicken slightly (about 6-8 minutes).

In part, undo the egg yolks with a fork. Add a ladle of soup of the mixture and mix well (thus preventing warm gems to split when added to the mixture in the fire).

Remove the lemon peel and cinnamon stick and add the egg yolks, stirring constantly, over low heat until thickened preparation (3 to 5 minutes). Remove from heat when it is more or less creamy according to your taste. Pour into cups or traditional dishes and sprinkle with cinnamon. You can serve it warm or cold, it is delicious both ways.