It’s a common cry “I can’t get my kids to eat vegetables!” And when I ask the parent in question: “do you get enough” their most sudden response to avert their eyes, look at the ground, check their blackberry, anything but feel the heat of my gaze. The fish rots from the head, people.
Top veggie tips:
Take care of you; set the pace, they will follow eventually
Don’t make it a big deal, put everything on the table and back off!
Do try many and varied veggies, ya just never know
Do let them experiment in restaurants: Asian stir fries are usually sodium soaked enough to at least encourage a nibble.
Do try different methods: grilled, marinated, slaw-ed (is that a word?)sautéed in butter. Disguising the flavor and changing the texture does help.
Yes! Hide them. Sweet potato muffins, canned pumpkin in spaghetti sauce, spinach in a blueberry smoothie…
And the coup de gras: make chips!
You know all about sweet potato fries but have you thought of Krispy Kale?
1 bunch of kale
2 tsp each of chili powder and garlic powder
sea salt to taste
Rinse each leaf under cold running water and pat dry. Rip 3 inch pieces of the leaf from the stem and discard the touch stems. Lay pieces in a single layer on one or two baking sheets and sprinkle with chili powder, garlic and sea salt. Bake in a preheated 350F oven until crispy but not browned for about 15 minutes (depending upon the size and dryness of the leaves). Turn oven off and leave kale in with door ajar for about 15-30 more minutes until crisp. Serve within 24 hours, store in container only after cooled.