Considering how much I cook, it is ironic that my kids are three of the fussiest eaters on the planet. Tired of putting in endless effort and time into creating gourmet meals for them that would be pushed away, I decided a while ago to pare it back completely and just focus on nourishment over variety. Now, my kids get a vegetable platter every night followed by some form of protein and occasionally some grain or pasta. This has made my life infinitely easier. They plough through the vegetables I cut up for them and if there is anything left over, I simply dice it up for as part of a salad for lunch the next day. So successful is this way of getting kids to eat vegetables, that I have extended the concept to large family gatherings and always have a board or platter filled with a rainbow of vegetables for guests to nibble on. I often serve hummus, tahini and avocado dips on the side. You can really use any vegetables you like here – I just try to go for a variety of colours. This increases the aesthetics of it as well as the nutrient value. You can cut them into sticks as I have done here, cube them for a DIY chop chop salad (serve with dressing on the side) or even grate them as an alternative.
A variety of multi coloured vegetables. I used
2 bunches dutch carrots, peeled & trimmed
3 sticks of celery, trimmed and cut into sticks
a handful of peas, opened
1 red capsicum, cut into strips
4 lebanese cucumbers, cut into stoics
1 purple carrot, peeled and cut into sticks
2 orange capsicums, cut into strips
a handful of sugar snap peas
a punnet of mixed cherry tomatoes
a small container of marinated olives and artichokes
Find a large board or serving plate and arrange the vegetables to fill it. You can serve dips or dressing on the same plate or on the side.