Confessions of a Sneaky Health Foods Cook
© Traute Klein, biogardener
If you are sneaky, even incorrigible fast food lovers can be fooled into enjoying healthy eating.
In every family, different members have different food preferences, and every parent should be careful to note the likes and dislikes of every child from an early age. Often you can determine the child's allergies that way, because early in life, children are quite aware of what agrees with them and what does not.
I well remember how as a child I used to sit at the dinner table long after everyone else had left because I refused to eat cooked vegetables. I loved them raw, though, and used to beg my mother to let me eat them that way. I finally broke down her resistance, and she would let me eat my veggies raw while she was preparing the meal, while everyone else got them cooked.
Here I want to share with you some tricks which work in my family, and I hope that you will share with us some which work for yours. Seeing that I had a veggie problem, let's start with those.
Healthy Salad Dressing
My favorite way of eating veggies is in salads. Almost any form of produce and even many weeds can be made to taste delicious by adding a good salad dressing, and it does not need to be loaded with calories. My easiest salad dressing and the tastiest is a mixture of concentrated frozen juice mixed with extra virgin olive oil. What could be simpler? It can be made fresh every day, just pouring both into the salad bowl and whipping them together with a fork.
Raw Onions in the Winter
In the summer, my garden is full of chives, garlic chives, and other raw green onions of all types. I use scissors to cut them into salads and soups liberally, and to sprinkle on top of meals. In the winter, my sunroom is full of hanging baskets with all kinds of onions. When I am not able to grow enough greens indoors to meet the supply, I use ordinary onions.
We love raw onions, but unfortunately, good-tasting onions are hard to get in the winter, and the cheap cooking onions have a rather strong flavor. I therefore devised a plan to make the cheap onions less hot and more flavorful.
I cut them up and place them into a glass jar with a tight lid, fill the jar with salad dressing, stir, close the lid, and store it in the fridge. The next day or so, I use the contents of the jar for one of the following recipes:
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