Getting kids to eat their veggies isn’t always a walk in the park. But rather than let food manufacturers laden on sugary additives to lure kids in – why not let nature do the dirty work?
There are so many weird and wonderful looking veggies – don’t despair if you’re not able (or willing) to carve out Japanese veggie florets in an effort to entice your kids – pick up naturally fun and appealing crudités at your local farmer’s market, or look for organic varieties at your supermarket. Here’s a list that I suggest serving with roasted red pepper hummus.
Carrots – Purple, White, Yellow, Original, Thumbelina, and Baby
Cauliflower – Green, Purple, Orange, White
Radishes – Purple
Peas – Sugar Snap and Snow
Roasted Red Pepper Hummus
2 8oz Cans of cooked chickpeas washed and drained.
3 Cloves of Roasted Garlic
½ Lemon, juiced
3 tablespoons Olive Oil
2 Roasted and Peeled Red Peppers
Preparation: Place a whole bulb of Garlic in tin foil with a little salt and drizzle with oil, place in oven at 350f for one hour. You can use the rest of the sweet roasted garlic in all sorts of things through out the week.
Remove the seeds from the peppers drizzle with oil and place on a baking tray and in the oven for 30 mins at 350f. When they are soft remove from the oven and place them in a bowl, cover with cling film and allow to steam for 5 minutes. This will make them very easy to peel.
Place ingredients in a food processor (not a blender) and blend until smooth-ish. Use a little warm water if needed to loosen the hummus. Season with salt and pepper.
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Wow this is a very weird and unusual way of gettin kids to eat theier veggies but I like it