This was really interesting to me as I can remember taking our eldest son to a clinic nurse when he was eighteen months old to discuss my concerns that he really disliked vegetables and just wanted to eat fruit. The clinic sister told me not too worry as the goodness of fruit and vegetables was much of a muchness and it was just great he was eating healthy food. I can remember at the time that didn't sit well with me because I was worried eating too much fruit would upset his tummy and would lead to an overly sweet palate. I am so glad that we pushed on so much with the veggies now, especially in light of what Sue discussed. It also helped greatly when little number two came along and had a good role model for veggie eating. :-)
So packing more veggies into our day (and also reducing our fruit), has been a focus of mine this week. We still have a big fruit smoothie for breakfast each day with a small wholegrain crumpet or muffin and sometimes a banana for a snack throughout the day, but that is basically it for our fruit. I am trying to bump up our lunches with more veggies and we are enjoying soups, veggie wraps, flat bread pizzas, creamed corn on toast, salads and jacket potatoes. I am also trying to incorporate cabbage and brussel sprouts into our diet while they are still available and reasonably fresh. The boys aren't really keen on either, but I will keep trying different ways of cooking them and hopefully find a couple of recipes they like - or tolerate. Coleslaw is definitely out (sigh)!
I mentioned earlier that we have been enjoying salad wraps. My friend gave me a great recipe for chapati-style wraps that I have been using quite a bit lately (thanks SB!!). They stay fresh and pliable for a couple of days and will be wonderful for lunch boxes next year. My friend told me that the oil content can be reduced a little and some wholegrain flour can be substituted in if the wraps are going to be eaten that day. The recipe uses spelt flour, but I'm sure could be made successfully with plain wheat flour. Perhaps try using 20% more water though as the liquid ratios are a bit different with wheat.
250g unbleached spelt flour
50g organic extra virgin olive oil
pinch Himalayan salt
Place all ingredients in TMX bowl and knead for 1 minute on interval speed.
Tip out on bread mat or lightly floured surface and knead into a ball. Cut into 6-8 pieces (depending on the size wrap you require) and roll into little balls in your hands.
Heat a fry pan on the stove (I use medium heat). Roll each ball out as thinly as possible into a circle shape and then place in the dry fry pan. Keep a close eye on the wrap as they can burn easily and turn when the spots turn brown.
They will puff up a little, but just press the air out gently with a spatula.
Take care not to overcook. It is better to remove them a little early from the pan than overcook them.