We all have those veggies we don't really like. The ones we know are great for us, but for whatever reason, they just aren't the ones we would ever reach for when we are staying on our game and desiring a healthy snack.
For me, it's carrots and celery. I wish to bits that a handful of carrots were a desirable snack for me but they just aren't. Maybe it's because they're so freaking hard and I have wires cemented to the back side of my front and bottom teeth, a souvenir of the years of braces. Every time I bite into one of these shard-of-glass like veggies I am fairly sure they are going to crack off that cemented wire and I will find myself back in the orthodentist's chair with one of those big plastic speculum type deals stretching my mouth unnaturally far from my face, all while surrounded by twelve year olds.
Anywhoozits, what I'm saying is that even me, a nutritionist, has veggies I have to sneak in to my foods. There are ways that I can get these down. Now, if there are one or two vegetables that you absolutely despise, don't stress it. Just eat a variety of everything else and you will be a-ok.
If you do want to give a go at the despised veg, my best tip is to hide them in foods you heart to bits. Chop'em up real small and add them to green, grain or mixed bean salads. Mix'em up in your burgers (veg or otherwise). It's amazing how many broccoli stalks I have fed to friends and family without them knowing it simply by grating them up and tucking them away in some falafel or veggie burger. Of course there is always the smoothie solution. A couple leaves of kale will get mixed right in and you won't even know they're there.
My favourlicious way to sneak the veggies into the diet is in soup. I love hearty, thick, chunky and/or creamy pureed soups. Getting on in to these chillier days, soup becomes a staple in my fridge with leftovers stored in the freezer. The recipe I am sharing here is a great one to whip up at the end of the week, tossing in all your odds and ends scraps of vegetables, some water, lemon juice, lentils and you are laughing all the way to the veggie police. You'd certainly have had your share!
Yield: serves 6
- 2 tbsp olive oil
- 1 small onion chopped
- 3 carrots sliced
- 4 celery stalks sliced
- 1 cup broccoli or broccoli stalk, sliced
- ¾ cup red lentils
- ¾ cup green lentils
- 3 Tbs fresh lemon juice
- 6 cups water
- 2 tsp sea salt
- 3 cups green kale sliced in to small strips
- ¼ cup Italian parsley
- In a large pot, heat oil and lightly sauté onion until translucent (about 5 mins).
- Rinse red and green lentils until water runs clear.
- Add chopped carrots, celery, broccoli, lemon juice, water, lentils and salt.
- Bring to boil and then reduce to simmer.
- Cook covered for 20 minutes.
- Add in kale and parsley and remove from heat.
- Leave covered for ten minutes.