View Full Version : successful food dishes for kids
04-27-2005, 02:51 PM
I just wanted to possibly get some more ideas for my children's meals. They love the chili recipe from the recipe threads. They love green salads and green smoothies.
They are not fans of any lasagna dishes I've made, yet for some reason like zucchini and carrots from the saladacco with marinara sauce over the top.
They all eat pretty substantial amounts (not just nut butter spread on celery with sliced banana on the side). My two boys eat just about anything, and my daughter will only touch a handful of vegetables.
I guess, I think they will soon tire of my rotation of dinners for them. (They still eat cooked food - I am just trying for more raw days)
If you can help, let me know.
04-27-2005, 03:07 PM
My 10 year old daughter LOVES ALissa's carrot crunch salad recipe, also portabello mushroom caps sprinkled with lemon juice and olive oil, then spread with almond butter and topped with avacado slices etc or spread with marinara and make a pizza out of it.
She also loves salad greens tossed in dressing and wrapped in dehydrated flatbread or a wholegrain tortilla...she loves the dehydrated cinnamon flatbread with almond butter/crushed strawberries, Alissa's pad thai sauce on veggie noodles. strawberry banana smoothie which I sneak spinach into and then freeze in popsicle molds...her friends love those too...she loves raw stir fry....raw celery soup and dehydrated veggie chips, cantelope juice, raw banana ice cream, spinach dip with veggie sticks, cherry tomatoes with basil and pinenuts tossed in olive oil, arugula, spinach and lettuce served with alissas ceaser dressing garnished with fresh corn kernels and sliced oilves
Hope something there helps!
04-27-2005, 03:07 PM
A couple of nights my two oldest were "fighting" over some marinated/dehydrated veggie "stir-fry" (I call it stir-dry) I made.
carrots (you can add whatever veggies your kids like including brocolli)
- all cut up and marinated in a mixture of (sorry, don't have exact measurements):
oil (olive is fine, but I used some walnut oil I had on hand)
nama shoyu/braggs/or miso if you so choose to use any of those
ginger (I used powdered)
garlic and onion powder
about a 1/4 tsp. of honey
Mix it all up well with hands to evenly coat all the veggies.
I never let it sit, but I'm sure if you allow it to sit a while the flavors will meld even better. Dehydrate on the teflex or fruit roll tray (depending on what dehydrator you have) and I usually turn it to about 110 degrees, place on the top tray (I have the round model and my fan/motor is in the top lid) and allow it to warm in the dehydrator until they veggies are warmed and softer (like steamed veggies). I think they're usually done in about 15-30 minutes but if you leave them like 30-45 minutes, they should really be good to go!
I was so pleasantly surprised when I made this two nights in a row and my kids were arguing over who got too much and that the other was eating it all up...especially my very picky 13-year old son!
Also, I got this tip from Todd (tglasco) to use soaked steel cut oat groats mixed with onion powder, a little oil and other seasonings for a taste like fried rice. He is RIGHT...I tried it one day and the texture of the soaked oat groats DID remind me of rice...moreso than any of the other things I've tried (parsnips and cauliflower). I hadn't tried it yet, but I'll bet the above with that "fried rice" would be great!
04-27-2005, 06:56 PM
Thank you both for your wonderful suggestions. I will incorporate them into our kids raw nights. My daughter who is looking over my shoulder said she will try them out!
04-28-2005, 07:57 PM
Yes, thanks for the tips! I wish I could be more of an inspration...but my kids love zucchini houmus, also the carrot & pecan patties from Alissa's book.
04-29-2005, 09:30 AM
Thank Caramba. I appreciate the input. I have a recipe for zucchini hummus and I even have zucchinis! I will make it tonight!
05-16-2005, 06:39 PM
- all cut up and marinated in a mixture of
Do you finely chop (dice?) the veggies (including the bean sprouts?) or do you roughly chop them? I know I'm being lazy, and I could just try it myself, but, if you can give mea hint, I'd really appreciate it, Cherie.
05-16-2005, 09:14 PM
RawTruth, it depends on if "I'M" being lazy or not! ;) Sometimes I take my time and finely chop the veggies into strip-like pieces. But oftentimes I'll roughly chop. Doesn't really matter.
BTW, did you get my PM reply?
05-16-2005, 09:24 PM
Thanks, Cherie. I figured it was no big deal, but I like to get an idea of how the original cook created the dish!
Re: the PM - no, but I'll check it now.
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