Cooking Healthy Pregnant Women

What are some foods that are healthy for consumption in pregnant women? a few weeks ago liyut been posting about nutritious food for nursing mothers. Usually when a woman is pregnant, they feel extremely nauseous to make their appetite manurun. whereas in the current pregnancy. other than pregnant women, babies in the womb also require a complete nutritional and nutrition. well this time we will discuss about good, healthy food for pregnant women ranging from nuts, meat until the yogurt.

Nuts
Types of beans such as lentils, chickpeas, kacanghijau, red beans, soy beans ground up to be a source of fiber, protein, iron, folate, calcium, and zinc. These minerals are necessary for growth and development of the fetus in the first trimester.

Meat
If you avoid meat first, now you must intersperse your diet with meat. Suber meat into animal protein, source of vitamin B12, B6, and niacin. In addition, the meat also contains colin good to help the development of fetal brain and cognitive function. You can mencampuran meat with pasta sauce, or in a burger.

Ice Fruit Vegetables Ingredients:

The following helps expectant mothers to meet the needs of vitamins from fresh ingredients. Especially early in the first trimester, when nausea often interfere with daily prospective mother.

500 cc of coconut water
50 grams of young coconut meat
50 grams of young mango, crushed coarse
50 grams of pineapple, crushed coarse
50 grams of ripe jackfruit, cut lengthwise
50 grams of carrots, crushed coarse
50 grams of avocado, cut lengthwise
25 ml lime juice
60 grams sugar

Ice Fruit Spices Vegetables:

2 red chilies mashed with salt to taste
How to make Ice Fruit Vegetables:

Pour the coconut in a large bowl, put the coconut meat is also young, young mango, pineapple, yam, avocado, jackfruit, and carrots. Stir well then put lime juice, sugar and spices, and stir well again.
Store in refrigerator up to now will be presented.
Serve in a chilled serving glasses

The Importance of Balanced Nutrition for Pregnant Women

Health and fetal growth is strongly influenced what was eaten by the mother. Each age of fetal development, there are certain nutrients that are needed. So, what food is recommended and avoided during the first trimester pregnant women? Let us refer to the following.

The importance of balanced nutrition. In the first trimester, in addition to proteins, fats and carbohydrates, a pregnant woman also needs vitamins and minerals. These substances are needed to launch the metabolism (the process of change in food to be used by the body). For example, vitamin B complex, iron (F3) and Zinc body needs in order to utilize protein as a builder substance the body's cells.

Because the first trimester is a critical period in the formation of the nervous system, heart, brain and reproductive organs of the fetus, in addition to eating foods that contain balanced nutrition, expectant mothers should also take the following nutrients:

Folic acid. Is one of the vitamins in the vitamin B for the process of fetal development. As well as the prevention of congenital malformations in the fetus such as the spine does not close and can cause paralysis. It also prevents abnormalities such as bladder dysfunction, bowel control or defects in the palate. Folic acid is mostly found at:
Dark green vegetables like spinach and broccoli. - Fresh fruit such as bananas, avocados or oranges.
Asparagus, red beets, soybeans, tempeh, Cereal (such as rice or wheat), liver and mushrooms.


Vitamin C. This vitamin plays form the collagen (protein compounds in the bone) and the intercellular skin. Also a big hand in wound healing and resistance to infection.
Many are in:
Fresh fruits: oranges, kiwi, papaya, tomatoes, yellow peppers, red and green
Fresh vegetables such as spinach and broccoli

Vitamin D. Role in the metabolism of calcium and phosphorus in the body. Vitamin D can improve calcium absorption by the digestive system and take control of expenditure and balance of minerals in the blood. Many are on;
food sources of fat such as fish mackerel, tuna and Salmo
fish oil, eggs, full cream milk or butter
Vitamin D can be made in the skin from sun exposure sufficient opportunity.

Vitamin B12. Role in maintaining the cell to function normally, especially cells of the gastrointestinal tract, nervous system and spinal cord. Vitamin B12 is widely available at:
livestock products and processed products
fermented products like tempeh, tauco, soy sauce and oncom

Essential fats. These fats can not be made by the body itself. But must be obtained through food, including:
especially the fatty fish three times semingg
essential fats in vegetable oils, nuts or seeds such as sunflower and sesame seeds

That pregnant women should be avoided
forget breakfast
Irregular meals
breakfast with nutritional incomplete
foods with preservatives
candy bars, potato chips or high-calorie foods and minman that was not too necessary.

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Toddle Recipes

Porridge Recipe

Porridge is one of Indonesia's much-loved dishes of all circles, both infants, young children, adults, to parents.
 porridge is rice porridge with various spices and vegetables such as spinach, green beans, basil leaves, sweet potatoes, corn pipil and is the typical leaf leaves Gedi. Eaten with tuna or fish sauce and chili sauce or dabu bakasang-dabu. In addition to delicious, this porridge provide more nutrition for a variety of supplementary materials. In the region of origin , porridge or Tinotuan bersayur, commonly served hot on a table or mat board banana leaves, enjoyed rollicking celebration after work.


Porridge recipe Ingredients:

250 grams of rice, washed, drained
1.5 liter water
1 cm ginger, crushed
2 stalks lemongrass, crushed
2 teaspoons salt
250 grams of sweet corn, pipil
spinach leaves 50 grams, siangi
melinjo leaves 50 grams, siangi
leaf spinach 50 grams, siangi
75 grams of green beans, cut into 4 cm
sweet red / yellow squash (kobocha) 200 grams, peeled, cut into 1x2x2 cm
300 sheets of basil leaves
50 grams of dried fish, fried / 200 grams of tuna fish for four, cooking

How to Make Porridge
Boil water in a pan, put rice, lemongrass, and ginger. Cook until boiling. Add salt and put the corn and stir well.
Continue cooking until cooked, insert a new sweet potato / pumpkin. Add melinjo leaves and long beans. Cook until potato is soft, put spinach, kale, and basil leaves. Stir well.
Cook returned a few minutes until cooked but not mushy veggies. Lift.
Serve with tomato sauce complements and salted fish fried or fried tuna.

Food Recipes Brown Rice and Chicken

Material:
50 grams of brown rice
50 grams of red beans
450 ml of water
2 bay leaves
100 grams of minced chicken
1 tomato - finely chopped
50 grams of red spinach - finely chopped
50 grams of carrots - finely grated
2 cloves garlic - finely chopped
1 tablespoon minced celery leaves
1 / 2 tablespoons grated cheese (instead of salt)

Method:
Boil brown rice, red beans, bay leaves, and water until the rice is fluffy
Enter the minced chicken & tomato
Cook again, pressed-press, so gentle
Add the spinach, carrots, garlic, cheese, and celery
Stir until cooked. Remove and serve warm
For: 3 servings, good luck
Note: for baby porridge ato no sugar added salt because the effect is not good for health.

Meat Recipes How to Make Porridge for Babies Team

Consists of a mixture of rice porridge handful crushed
Crushed garlic porridge so more fragrant
salt
pepper
Little broth

Material
1. Beef mince 1 / 4 kg of grain mixed with 4 beaten eggs chicken until evenly
2. Add a little salt and pepper (without MSG if not healthy)
3. + Kamudian meat mixture was steamed until cooked eggs
4. ready to be served

This recipe is guaranteed to be swallowed because it's really easy bener2 soft and made ​​sp

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Health Menu

In modern times this sophisticated and versatile, we all need to keep and care about health. Then we must be careful in choosing a food that we consume daily, so let Bandan always healthy and aware of this need to choose a menu that is always a healthy cuisine. in art we examine the problem of dishes that are healthy ingredients are natural, that have not been contaminated with chemicals.

SOM TAM

Cook Squid Ginger Broccoli

MATERIAL:
1 large broccoli kuntuk
250 grams of fresh squid, cut into match
1 finger young ginger, cut ulceration fire
2 pcs large red chili, discard the contents, cut matching
1 / 2 pcs onions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tsp sugar
1 tsp sesame oil
2 tablespoons cooking oil

HOW TO MAKE:
Wash the broccoli in water flow, chopped flowerets. Enter into boiling water briefly, remove, drain.
Saute onion, ginger, red pepper and garlic until fragrant.
Enter the soy sauce and sugar, stir briefly until the sugar dissolves.
Add the squid, stir briefly. Give sesame oil. stir, remove from heat.
Completion: grammar broccoli on a serving plate, flush with the squid. Serve.


Mashed Potatoes

These materials make mashed potatoes with beef teyaki:
4 potatoes peeled and boiled until tender,
Salt and white pepper to taste,
2 tablespoons milk powder,
20 grams grated cheese,
1 teaspoon butter,
Meat taste (as a companion potatoes) are cut thin.

How to make mashed potatoes with beef teyaki:

Combine the potatoes while hot with all the ingredients that have been prepared, give a little water, then cool the potatoes before it is formed with a food shaper.
As a companion main menu, fried pieces of meat until cooked, then pour the teriyaki sauce. Finally, add the sliced ​​onions.

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5 PRESCRIPTION CASSAVA LEAVES

Cassava leaves  coconut milk


Material:

250 grams of cassava leaves, siangi and boiled, cut into rough
1 bay leaves

2 cm galangal, crushed
2 stalks lemongrass, crushed
750 ml coconut milk
100 g anchovies field

Subtle Seasonings:

6 pieces red onion
4 cloves garlic
1 tsp coriander
1 cm turmeric
1 cm ginger
salt to taste

Method:
1. Boil coconut milk with spices, bay leaves, lemongrass and galangal, stirring until boiling.
2. Enter anchovies field, leave it until the flavors mingle. Then enter the cassava leaves that had been cut into rough pieces, stir well and simmer for a while and lift

Cassava Curry Leaves Recipe Ingredients:

Ingredients Cassava Leaf Curry seasoning recipe:

3 tie cassava leaves
1000 cc coconut milk from ½ coconut btr
5 pcs red onion
5 cloves garlic
1 ptg galangal, crushed
6 btr hazelnut
½ tsp coriander
1 vertebra finger turmeric
1 tsp brown sugar
1 tablespoon salt
How to make Curry Leaves Cassava Recipes:

Cassava leaves flush with hot water, soak for a while. Remove and drain, cut into pieces
Blend all the spices except the galangal
Boil the coconut milk together all the spices and cassava leaves. Cook until cooked
Remove and serve
Good luck Cassava Leaf Curry Recipe

Mashed cassava leaves

Material:
Cassava leaves are mashed 1 bunch of rough
100 gr Rimbang already crushed
100 g fish (if I use smoked fish kadang2)
500 ml thick coconut milk
500 ml of water
4 grains of finely sliced ​​red onion (finely chopped)
salt to taste
MSG taste
How to make:
Cook until boiling water, add mashed cassava leaves, Rimbang, and chopped onion.
Then enter the coconut milk and fish, stirring gently, salt and MSG to taste.
Let the vegetables until fragrant and ripe, ready to serve.

Curried Cassava Leaves

Material:

750 grams of cassava leaves, boiled half cooked it, then tisriskan
1 liter of liquid milk
6 bay leaves
1 / 4 kg of rice fish / plain terrain or anchovies are also allowed, first fry until cooked.

Spices that are:
8 pieces red chili
6 pieces of red chilli (if the likes spicy)
6 cloves garlic
10 spring onions
6 cm turmeric
only 2 cm galangal
6 hazelnuts
3 tsp coriander
3 teaspoon shrimp paste cooked
salt and sugar to taste
add chicken broth if desired.

Method:
Tumislah ground spices until fragrant smell
Pour the coconut milk, then wait until the boiling
Enter the cassava leaves, stir - stir until blended flush with the sauce seasoning
and cook until wilted cassava leaves and thickened, not too often stirred or later be destroyed (beyetek if people say sunda mah hehe)
Then when it's enough diarasa then sprinkle with the anchovies, stirring until the blend and lift ouch and serve

Spicy CASSAVA LEAVES

Material:


150 g young leaves of papaya
150 g of cassava leaves
200 g bean sprouts, discarding roots
1 / 2 rather young coconut, grated coarse puree:
3 red chilies, seeded
5 pieces of red onion
1 / 2 tsp shrimp paste
1 / 2 tsp sliced ​​kencur
1 / 2 tsp tamarind water
Lbr 3 kaffir lime leaves, discard the bones
salt and sugar to taste

How to Make:
1. Brewed sprouts with boiling water, immediately drain
2. Boiled cassava leaves with the leaves until ripe papaya, drained
3. Mix the grated coconut with spice paste, roasted until fragrant and slightly dry
Remove from heat, let cool
4. Mix the vegetables with coconut flavor, serve
For 5-6 people

source: http://resep.potter.web.id/2011/03/resep-gulai-daun-singkong-teri.html # ixzz1ZVmqBfKp

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