How do I get my kids to eat eggplant and zucchini? Cut them into really small pieces and add Asian flavors. If your kids refuse to eat a food, try different shapes and sizes. Use flavor profiles that are familiar and typically meet no resistance. In my house, it’s Asian flavors, but it can be anything that is easy and minimizes the whine factor. Smaller is better for my kids. The eating experience is not only taste, but also texture – which can make a huge difference with kids! Plus, the smaller the size, the less “noticeable” the new food. Quantity is another variable you can adjust. Start with a little eggplant, for example. The amount used in a dish can increase gradually over time. Baby steps is key. A person’s palette doesn’t change over night!
After my trip to China, I found myself craving rice every day. It’s a serious comfort food for me having been raised on a daily diet of white rice throughout my childhood. While it tastes delicious, it’s not considered a nutrient dense food. In contrast with brown rice, white rice is stripped of its nutrient dense components – the bran (fiber, antioxidants, phytochemicals, B vitamins minerals) and germ (fats, B vitamins, phytochemicals, antioxidants). What’s left? Mainly carbs (starch). Not exactly a nutritional powerhouse.
On the other hand, cauliflower rice really satisfies that craving for a rice bowl while providing all the nutritional benefits of cruciferous vegetables! This family of vegetables is a great source of antioxidants thanks primarily to their high levels of phytochemicals. As a result, they are correlated with preventing chronic diseases such as diabetes, cardiovascular diseases, certain cancers and neurodegenerative disorders. Yes people, you can get all this and have your rice bowl too.
CAULIFLOWER RICE VEGGIE STIR FRY
I love making my own cauliflower rice. It's so fresh and gives me control over size and texture. If you're not as picky, you can always buy a bag of cauliflower rice at the store! I also made this with fresh late summer corn. You can also use frozen organic corn (defrost first!).
Ingredients
- 1 head cauliflower cut into florets
- 2 ears corn husked
- 1/4 cup arame seaweed
- 1 Tbsp avocado oil
- 2 small zucchini diced into 1/4-inch cubes
- 1 eggplant diced into 1/4-inch cubes
- 1/4 tsp sea salt
- 3 large handfuls baby spinach
- 3-4 scallions sliced thinly
- 2 carrots julienned
- 1/4 cup cilantro chopped
- 1 clove garlic crushed
- 2 Tbsp tamari
- 2 Tbsp brown rice vinegar
- 1 1/2 Tbsp toasted sesame oil
Instructions
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Make cauliflower rice by putting cauliflower florets in a food processor. Pulse until it becomes a rice-like consistency. Skip this step if you bought cauliflower rice at the store!
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In a large pot, boil water. Add corn and cook for 10 minutes. Allow to cool enough to handle. Cut corn off the cob and set aside.
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In a small bowl, put arame. Add enough warm water to submerge and allow to sit for 10 minutes. Drain and set aside.
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In a bowl, combine garlic, tamari, brown rice vinegar and toasted sesame oil. Set aside.
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In a large skillet, heat avocado oil over medium heat. Add zucchini, eggplant and sea salt. Sauté until almost cooked through, approximately 5 minutes. Add cauliflower rice and baby spinach. Sauté for another few minutes. Add scallions at the end of cooking time. Turn off heat. Stir in arame, carrots, cilantro and sauce.