Liking Veggies

Vegetables are a hard one for me. I would consider us very healthy eaters. Hardly any pre-packaged foods, soda or juices, and lots of healthy things stocked in the cupboards. And although we do have veggies each day, I can't say we branch out much beyond the basics; broccoli, carrots, peas, corn, lettuce, and peppers.
As a young child, I spent my days at daycare while my mom worked. Some of my earliest memories are spending time in the kitchen with the daycare cook helping and watching. I also remember telling that sweet cook that I was allergic to spinach and couldn't eat it or I would get verrry sick. I don't think she believed me, but she never made me eat that gross canned stuff~ thank God.
Growing up in the 80's, in the height of convenience food, meant loads of canned vegetables and TV dinners. Farmers markets, if they were around, didn't make an appearance in our suburb either.
Last week I was reading one of my favorite blogs and Molly was swooning over bok choy. Oh how I wish I could soon over things like bok choy! I may occasionally swoon over steamed broccoli, but never bok choy.
We've been organizing our books recently and I came across a book I had forgotten about. This book goes along with the popular book Prescription for Nutritional Healing and is reminding me once again, how important vegetables are in our diets. They are so vital to our health! Obviously, I knew this, but its great to be reminded of their power and effectiveness.

So I am working in more vegetables throughout the day. To start sneaking them in (I have to sneak them in on myself), I juiced some beets, carrots and kale (gagged on the smell of kale juice), mixed it all together and froze the concoction into ice cube trays. Now each morning I take one of the potent juice ice cubes and add it to my smoothie. See! I am such a healthy eater! Beets and kale right off the bat.
Adding shredded red cabbage to our salads and extra veggies is also not so bad.

The best of all was the carrot bread made this weekend that has been declared Canaan's favorite. He has even asked for this to be his birthday "cake". Little did he know, it wasn't pumpkin bread (like he thought), but carrot bread made with whole wheat flour, no sugar, but with lots of carrots and even some beets.

(All that was left when I woke up this morning)

Canaan's Favorite Carrot Bread

• ½ cup agave nectar
• 1/4 cup apple juice concentrate
• 3/4 cup canola oil
• 2 cups king Arthur whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 pinch salt
• 1 cup grated carrots (as finely grated as you can get)
• ½ cup applesauce
• 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
1. In a large bowl, beat together the nectar, apple juice and oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, vanilla and applesauce until well combined. (if the batter is a little thick, you can thin it with a bit of water or juice) Pour batter into prepared pan.
2.Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.


  1. My husband used to think it wasn't a meal unless a animal and a tree had died (meat and napkins.) His mother wonders how I got him to eat all the veggies he does now...exposure exposure exposure is all I tell her.

  2. I love exploring new veggies but my kids don't. I've been thinking about juicing for them. What kind of juicer do you use? And do you like it?

  3. Glad to see your juicer getting some love! Another great green to use as a simple side is chard. Just cut it up and stick it in a pot on the stove with a bit of water and steam till it's slightly wilted. Season it with fresh lemon juice! Soooo good! I even drink the chard juice at the bottom.

  4. I've been trying to up the vegetable ante myself. I've started cooking two or three as our sides and skipping the pasta/rice/starch side dish. So far no one is noticing or complaining. And I prefer it.

    I tried something last week that I actually really liked. I sauteed beet greens (but chard, spinach, or kale work really well) then topped it with a bit of goat cheese, smoke paprika, and a poached egg. I was having a really rough couple of days. It certainly wasn't a brownie, but it felt nourishing and tasty.

    And don't forget about kale chips!

  5. I grew up with a mom who gardened and loved her Well,where shall I start? The home grown carrots with the yucky skin still on, or the lumpy porridge (oatmeal), orange juice with bits, or swishy name it, I was picky over it! And still, kinda am. BUT! I do now say I love vegetables. It was all about the texture. Spinach, kale and them raw in salads. I swear I ate 6 cups or more today (and did a mini swoon!)Squash, I love in soup all pureed and tasting like pumpkin pie. Carrots, finely julliened and coated with a slight sheen of butter, mmm...shall I go on? Anyway! Just keep on cooking and find your own veggie way. There's a veggie swooner in us all! I swear!
    If all else fails,and you want more veggies this moment; Jerry Seinfeld's wife has a cookbook out all about how to hide veggies in almost everything. (Jessica Seinfeld:Deceptively Delicious).

  6. sounds good. I have a bunch of carrots in the refrigerator, this may be what I use them for. ;)

  7. Love all of the ideas! Although Kristin, the idea of enjoying chard juice...well I'm not to that point in my veggie culinary journey yet ;)
    Abbie~ I use a Jack LaLanne juicer my parents bought us years ago for Christmas. I love it! I am sure there are many great ones out there but we've had a ton of success with this particular juicer that we haven't shopped for any others.