Nearly every parent has experienced a fussy eater. Children, for the most part, will tend to be very picky when it comes to their food. In her introduction to Adventures In Veggieland, author Melanie Potock explains the science behind the “Three E’s”.
With the Three E’s (expose, explore, expand), you can help teach your children how to learn to love all kinds of food, even vegetables. An explanation on how to use the book, the science behind the Three E’s, when to say yes, when to say no, are all covered. You will learn how to use the Three E’s inside and outside of the kitchen.
With this book, you needn’t start at the beginning with the vegetables. You are encouraged to simply begin with a vegetable that is in-season when you begin. So if it is Spring, start with the Asparagus or Broccoli, and so on.
Part One: Winter Vegetables
- Butternut Squash
- Sweet Potatoes
Part Two: Spring Vegetables
Part Three: Summer Vegetables
- Bell Peppers
- Green Beans
Part Four: Autumn Vegetables
- Brussels Sprouts
The idea behind the Three E’s is not rocket science but implementing it is hard. Inspiration can be difficult, how does one get a finicky eater to like beets when they can be kind of strong and odd tasting the first time? Who would think of Beet Tattoos as a way of introducing veggies into your child’s diet?
After all of the recipes and ideas comes Addressing Feeding and Sensory Challenges. This helps to address additional concerns and ideas to help. After this is a Resources And Suggested Products list with website addresses included.
Innovative And Fun
I was very impressed with the ideas in the book. There are lots of good ideas and recipes with good explanations on how to use them and why they work.
There are a lot of pics throughout the book of the recipes’ end results and many of the various steps along the way as well. It is all very easy to follow and lots of fun too.
This would be the first book you want to get for any parent once their kids hit the toddler stage. I am entirely sure every parent will have more success expanding their child’s palate with this book.
For the included recipe I have chosen to go with the Chocolate And Asparagus Fondue. Enjoy!
Chocolate And Asparagus Fondue
Total Time: 15 minutes
- 4 stalks asparagus, thick
- 1/2 cup +1 tablespoon coconut milk, 120 mL
- 1 cup Chocolate chips, dark (60% cacao) or semisweet if you prefer a sweeter fondue
- 1 teaspoon vanilla extract, pure
- strawberries, and bananas, sliced (for dipping)
- Chop off and discard the woody ends of the asparagus. Peel away any thick outer layer of the stalks. Steam the whole stalks until they are very soft. Chop into 1 inch (2.5 cm) pieces and post these in a blender or food processor until you have a smooth purée, adding the tablespoon of coconut milk for smooth consistency.
- Melt the chocolate chips with the remaining half cup (120 ml) coconut milk and vanilla in a double boiler or heated fondue pot and stir in the asparagus purée.
- Pour the fondue into ramekins if not using a fondue pot. Spear some fruit on a fork and start dipping!
- Wash and dry the asparagus, snapping off the woody ends
- Chop the cooled asparagus with a kid-safe knife
- Place the ingredients in a blender
- Turn the blender on and off (with adult supervision)
- Peel the asparagus (with adult supervision)
- Steam the asparagus stocks (with adult supervision)
- Melt the fondue ingredients in a double boiler (with adult supervision)
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