Parents who are committed to providing their infants with nutritious and organic food are known as green parents. The adage “a job well done is half done” holds true when it comes to baby food. The very best must be provided for the little ones. Parents, on the other hand, forget something that we grandparents are aware of. In terms of taste and smell, children have a well-developed sense. They also have a strong sense of aesthetics and belonging to a group.
Every morning, my grandson Vilhelm eats oatmeal with milk and honey. Cooking oatmeal and water in a pot is a simple process for parents who want to serve their children quickly and nutritiously. In my opinion, it has the appearance of lukewarm grout. It is necessary to soak the oatmeal the night before. It adds creaminess to the porridge. Finally, the next morning, the groats should be gently boiled with milk or water and a pinch of salt and sugar, before being served. The oatmeal should then be served with a topping on top of it. And, given that the rhubarb season has only recently begun, all children over the age of one will appreciate having their porridge served with a shot of delectable pink rhubarb compote to accompany it.
And then there’s the really important part. No matter how busy the parents are getting everything ready for work and the nursery, they should take the time to sit down at a nicely laid out breakfast table with their child and enjoy a small and quiet breakfast together. Table sharing is better for a child’s health than organic oatmeal, according to research. Dinner must be planned in advance of the family’s dissolution before it can take place. A one-year-old boy, such as my grandson, will appreciate fragrant chicken thighs in vanilla sauce with pea puree and new potatoes with leaf stalk butter served with a side of green beans.