Wednesday, July 21, 2010

Getting saucy

We all know that veggies are vital for their development.  Children need to eat from the rainbow, no I don't mean Skittles!  Getting them from the plate to their mouths though can sometimes feel like a battle.

What's my secret weapon?  A little homemade sauce!

If your son is like mine and he likes things a little on the tangy side, this sauce is perfect for you then!  It's very simple, takes minutes to prepare, and will magically make veggies disappear.  He's particularly fond of this over his broccoli, oh yeah, he eats his broccoli!

Cut the lemon in half and squeeze all the day's frustration, I mean juice, out of it.  To that add 1 tablespoon of dijon mustard and whisk while adding another tablespoon of olive oil.  Finish it off with a pinch of sea salt and you're ready to drizzle over steamed veggies or overa plate of quinoa and sauteed veggies.  It also works great as a dip for cut, raw carrot sticks in.  You can adjust the amounts depending on how much sauce you want to make and also how tangy you like it, just add more dijon if you want more tang or if you need a thicker sauce, decrease the oil to mustard ratio.

Getting those veggies from the plate to the lips might feel like a huge chore, a struggle, a battle between the forces of good *YOU* and evil *processed foods and advertising* but with a few tricks and tips up your sleeves it gets easier.  Let's face it, there are not many who think that broccoli in its pure and natural state is the bomb, we need to sauce it up, but make sure the sauce you use doesn't eliminate the good vitamins you're trying to get into their growing bodies. 

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