When Pete asked Shannon and Brendan's advice on how to get kids to eat their veggies, Shannon said she'd rather have Homer Simpson decorate her home than tackle such a difficult task and Brendan, well he'd rather landscape the Sahara!
Pete, however, rose to the challenge of answering the question that perplexes parents on a daily basis – how do I get my child to eat healthy food? The biggest challenge of all seems to be the humble vegie. It is widely documented that children today eat alarmingly small portions of vegetables compared to ten or twenty years ago. There are even disturbing statistics which show that a percentage of children do not even recognise certain common vegetables such as cabbage.
The most important point to remember is to never give up! Kids taste buds are developing and what might turn up their noses one week might just work the next! And don't lose your cool at dinner. Keep the atmosphere light and fun, and children won't associate a healthy meal with a dark place. To make healthy eating a positive experience is a gift that will bring shared pleasure for a lifetime.
Pumpkin and Ricotta Ravioli
Pumpkin ravioli adds a bit of 'disguise'. Most kids like ravioli or spaghetti with a tomato sauce, so why not fill it with some pumpkin and ricotta, which has relatively little taste.
- Roast pumpkin with a touch of rosemary, sea salt and pepper until golden and sweet. Let cool and then use a potato masher to mix in ricotta. Fill into pasta sheets or pre-cut wonton wrappers.
- Blanch ravioli in water for two minutes and serve with a simple tomato sauce made from frying two chopped tomatoes with some onion, olive oil and basil–great for parents and kids. Extra flavoursome ingredients can be added to the parents portions when the meal is ready to be served.
Potato and Brussels Sprout Puree
- Boil peeled potatoes with some salt, and once soft drain and mash with a ricer or potato masher adding some butter and cream or milk.
- For the Brussels sprout puree, slice 20 Brussels sprouts very thinly and fry in butter until soft, then add cream and season. Blend in a blender and then mix with the potato puree.
- Serve with sausages, chops or steak.
- Boil 1kg of spinach leaves and drain thoroughly
- Heat a frying pan with some oil and fry up to 100 grams of diced ham for one minute. Stir in raisins (soaked for 10 minutes in warm water) and pinenuts, then add the spinach. Season with salt and pepper.
- Cook over medium heat for a few moments, drizzle with some honey and serve with chicken or fish.