11 February 2013

Pan Fried

Add more interest to vegetables this springtime...

We can serve bright, colourful, crunchy, sweet and delicious vegetables which will be far more appetising to children than mushy, over boiled vegetables that do no favours in getting kids to eat vegetables.

Try this:
Pan fry some lightly steamed carrots (cut once length-ways), sliced cooked beetroot and asparagus or green beans with a little olive oil and few drops of soya sauce or tamari. This is great served with avaocado pate and as part of a meal (see recipe section of this blog for the avocado pate recipe).

A delicious, colourful, and appetising way to serve vegetables that will go down well with all family members!

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