When I hear people say they don’t eat any vegetables, I ask them why. I hear things such as “they taste terrible,” “I hate cooking,” and “they taste like nothing.”
When I was a kid, I remember eating soggy carrots and other vegetables that were boiled or microwaved way too much. I wasn’t a big fan of veggies because of this. I now love them because I don’t prepare them this way, and they really are yummy.
It’s time to change things up and try preparing vegetables in a different way. You might be surprised when you don’t hate some of them anymore and look forward to eating them.
Roast and Add Herbs
Putting herbs such as rosemary, thyme, cilantro or basil on vegetables makes them taste even better. You could cut up some asparagus, bell peppers, broccoli, cauliflower, carrots, eggplant, sweet potatoes or tomatoes, put them on a baking sheet, add a little melted coconut oil, rosemary, ground pepper, garlic, and sea salt, and bake them. Experiment with different herbs.
I mentioned in a previous post that roasted Brussels sprouts are really tasty. I hated them as a kid because they were boiled to death and gross. Cut off the bottoms and cut them in half. Warm coconut oil over medium heat in a pan, and put them in the pan cut side down with a little sea salt for three minutes. Add a couple of tablespoons of water and cover for another four minutes. That’s all there is to it. Delicious.
Like Fries and Chips?
If you like French fries, why not cut sweet potatoes into fries and bake them? You can also make zucchini fries by cutting them into strips, adding a little olive oil, garlic, oregano, basil, and thyme.
Of course, there are kale chips and Brussels sprouts chips you can bake as well. For the kale chips, preheat the oven to 300 degrees Fahrenheit, and wash and dry the kale leaves. Cut the ribs out and then cut the leaves into pieces that are about two inches each. Toss the kale with olive oil and then place on a baking sheet. Bake until the kale is crisp, approximately 10 minutes. Check around the eight-minute mark.
For the Brussels sprouts chips, wash and cut the bottom off the sprout. Peel the leaves off. Continue cutting a little off and peeling off the leaves. Like the kale, toss with olive oil or coconut oil and put them on a baking sheet. Sprinkle on some sea salt and bake for up to 10 minutes. Make sure they don’t burn!
Squeeze and Massage
Squeezing lemon on broccoli, spinach, kale, and other leafy greens can really enhance their flavour. Massaging kale for a few minutes before sautéing it can help make it less bitter and tough and breaks down the cellulose. Get your hands in there and rub the leaves together!
I got over my dislike of vegetables from my younger years, but if you’re still not over it, try one of the above methods and see what you think. Don’t miss out on the vitamins, minerals, fiber, and antioxidants veggies provide.