Feeding Baby Cucumbers for Baby Food - Cucumber Baby Food Recipes for Your Baby

Cucumbers in Baby Food Recipes - When Can Baby Have Cucumbers? Age for Introducing Cucumbers: 8-10 months

The Goodness of Cucumbers:

Cucumbers are good sources of Vitamin C and A. They also contain calcium and potassium.

Cucumbers are mostly water and as a baby food, they really do not offer a lot of nutrients.

While the skin of a cucumber contains fiber, it is not a good idea to serve the skin to babies or toddlers.

When can I introduce Cucumber to my baby?

Cucumbers are more nutritious than many people believe. However they do not make a great baby food. Offer cucumbers to your baby when she has turned between 8-10 months old. Many parents report that cucumbers have made their babies and children gassy so do keep a watch out for increased gassiness.

How to select the perfect cucumber for baby food

Cucumbers are in season between May and July however they are available all year long. When selecting a cucumber to offer your baby, ensure that there are no cuts or bruises. You want a more firm cucumber as this indicates freshness.

The best way to cook or prepare cucumbers

Cucumbers really are not all that great cooked. Serving your baby a traditional puree of cucumbers is probably not a good idea. You may offer your baby squished cucumbers or mix cucumber with other foods.

A Few Cucumber Baby Food Recipes:

Cucumber - Basic "Purée"

1. Wash and peel cucumber.
2. Slice and cut out the seeds using a circular motion
3. Chop the cucumber and squish with a fork

Minty Cucumber, Pear & Yogurt

1 small cucumber
2 Bosch pears
1/2 cup of plain whole milk yogurt
3 finely chopped mint leaves

1. Wash and peel cucumber.
2. Slice and cut out the seeds using a circular motion
3. Chop the cucumber and squish with a fork
4. Peel, core and dice 1 pear
5. Add pear and cucumber together in a bowl
6. Add 1/2 cup plain yogurt and finely chopped mint leaves to the bowl
7. Mix to a consistency that your baby will tolerate; blend or puree if needed.

Cucumber Yogurt Dip

Love this one from the Food Network. You could make it a minty cucumber dip too.

2 (8-ounce) containers plain yogurt
1 pound cucumber, peeled, seeded, and chopped finely
2 teaspoons snipped fresh dill plus dill sprigs for garnish
3 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt (leave out.)

In a sieve lined with cheesecloth, let the yogurt drain, set over a bowl, covered and chilled, for 6 hours. Pour the liquid from the bowl and in the bowl stir together the drained yogurt, the cucumbers, squeezed dry between paper towels, the snipped dill, the garlic, the oil, the lemon juice, and salt to taste.

Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with toast points, other soft cooked veggies or even baby meatballs.

Riata - Quickus Cucumber Yogurt Dip

© Copyright CookusInterruptus Visit renowned author/educator Cynthia Lair & Family & watch them create amazing fresh, organic whole food recipes; with a pinch of fun and a dash of laughter.

 

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

Buy yogurt that has active cultures and no fillers (non-fat milk solids or pectin, starch, gelatin etc) or sweeteners added..

1 cup plain whole milk yogurt
½ cucumber, peeled, seeded and diced
1 clove garlic, minced
2 tablespoons finely chopped cilantro or mint
½ teaspoon cumin, ground
Pinch of cayenne
Salt to taste

Combine all ingredients together in a small bowl.  Chill for 30 minutes before serving.
Preparation time: 5 minutes, plus 30 minutes chilling time
Makes 1 ½ cups

Foods Good to Mix With Cucumber

Apples
Green Beans
Summer Squash - zucchini or yellow/crooked necked
Yogurt

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