It is from my vast experiences teaching kids and feeding my nieces and nephews that not all vegetables are taboo to kids. Have you ever noticed how many kids love the colors purple and red? They’re vibrant, bold, and pleasing to the eye.. and so are they with kids.
So try this- instead of enticing kids to eat some of those green vegetables, introduce them to the “electric veggies”: purple cabbage, red bell peppers, pinkish-red radishes, and violet potatoes. I have found that once kids are open to trying new foods, in any form, then they are more likely to be tempted to try another and another… however, there is a catch! Parents beware– you, yourselves, will need to buy these super-fun veggies and enjoy them, too.
Here is a recipe to try:
Veggie Slaw Salad Serves 4-6
Ingredients:2 large carrots, washed and peeled 1-2 c. shredded purple or green cabbage ½ red bell pepper, seeded, washed, and thinly sliced 2 green onions, washed and stems removed 1/3 c. almonds, slivered or sliced 1/3 c. parmesan cheese, grated or shredded 2-3 Tbsp. olive oil 1-2 Tbsp. red wine vinegar salt and pepper 1 Tbsp. oregano, fresh or dried
- Wash all vegetables. Using a julienne peeler, cut carrots into long, thin slices.
- Chiffonade cabbage by tightly rolling small leaves into a bigger one and then cut them all together into thin slices, like Taco Bell lettuce.
- Wash, remove seeds and thinly slice half of a red bell pepper.
- Cut green onions into toothpick size pieces, long and thin.
- Combine all vegetables together and add parmesan cheese and almonds. Toss to mix well.
- In a small bowl, stir together olive oil, vinegar, salt and pepper and oregano. Drizzle on top of salad mixture and taste salad to make sure it’s seasoned well. Add more salt and pepper if you would like. Chill until ready to serve.
Eggplant image courtesy of Stuart Miles via FreeDigitalPhotos.net