I have been asked the question many times: what are the children eating and HOW on earth do you get them to eat all of those (varied) vegetables including those greens?!?
My answer: I changed the texture of the veggies.
It takes a while to work out what everyone likes and how they like it. My advice is don’t stop at carrot sticks. Your child might hate them raw because they are too hard to chew (my daughters complaint). However, try making them into strings, grating them over cheese slices to make a cheese and carrot sandwich or diced up tiny in chicken noodle soup. Let them tell you how they like their veggies therefore you will have to get creative on how you present them.
We too often assume that kids don’t like how veggies taste (I’ll come to that in a minute) but since they were babies, our little ones still rely on how things ‘feel’ in their mouths.
I know that raw fruits and veggies are the most nutritious way to have them. However, we might to take a bit of time to get the kids used to how they taste and feel before going back to raw foods.
Confession time: I don’t like kale. It’s bitter, leaves an after taste in my mouth that is less than desirable and it is just not something that I like nor like to eat.
On the flip-side: kale is the one of those wonder foods that no vitamin or any other food can complete with. It has more iron than beef, more calcium than milk and 10% more vitamin C than spinach.
Hmmm…a pretty good food to eat (seeing that I don’t eat a whole lot of beef!)
Right. How on earth was I going to make this bitter, leafy-green palatable?
I changed the texture and added a few flavours:) Kale chips! I also added it to a veggie soup and we love it! It lost its bitterness but kept its texture in the soup. Normally I would put spinach in this soup but the kale didn’t wilt and dissolve into oblivion like the spinach usually does.
So, it might take a while before I am brave enough to add it to our Green Drinks or eat it raw but we are well on our way to loving this nutrient-packed superfood! Did I mention that it lowers the risk of heart disease and because it is a dark leafy-green, it reduces the risk of cancer as well. How could we not eat it??