Things You'll Need:
- Sharp knife
- Blender
- Grater
- Masher
- And loads of fresh veges
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Step 1
My kids still don't know I grate carrot, zucchini, onion, pumpkin, sweet potato, garlic, ginger, potato, cucumber - actually, whatever's handy at the time - into bolognaise, lasagne, curries, meatballs, koftas, meatloaf and hamburgers.
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Step 2
Bake with veges. Tempt them with juicy carrot cake capped with a zesty lemon and cream cheese icing. They'll love warm pumpkin scones topped with fresh Jersey cream and chunky jam. And how about a slice of sweet potato pie and vanilla ice-cream?
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Step 3
Kids of all ages seem to love bolognaise, so finely chop some red capsicum, drop it into any tomato-based pasta sauce and simmer to soften. They'll never know the difference!
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Step 4
Finely chop mushrooms until the pieces are half the size of your little fingernail and add to stews, pizzas and savoury pies of any description. My kids eat and enjoy mushrooms blissfully unaware of their presence.
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Step 5
Make fresh juice at home. My crew love the apple, carrot, beetroot and cucumber juice combination. It's sweet, purple and sooo yummy. Even I can't tell it's made with veges.
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Step 6
Vege dips are great for easy snacks. Our favourite is blended avocado with a tablespoon each of hummus and yogurt, a squeeze of fresh lemon juice, and a dash of salt and pepper.
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Step 7
A really easy way to sneak vital nutrients into bottomless bellys is to roughly chop as many varieties of vegetables as you can, simmer in stock and season. Then simply blend the lot. Serve on a cold winter's eve, topped with sour cream and a sprinkle of crispy bacon bits. I'd be surprised if anyone complained.
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Step 8
Add vege stock cubes to everything you can, but be sure to buy the ones with no MSG.
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Step 9
Most kids love tacos and nachos, but if you want to increase the nutrient factor quickly, easily and invisibly, add some blended pinto or kidney beans.
