From veggie haters to flavor celebrators

In the realm of family meals, convincing everyone to enjoy their veggies can be a challenge. We all know that incorporating a variety of colorful vegetables into your diet is crucial for optimal nutrition, providing essential vitamins, minerals and antioxidants that support overall health and well-being.

They’re the champions in the fight against chronic diseases and are known to boost energy levels, making us feel fabulous from the inside out.

Even if you think you’re not on speaking terms with veggies, it’s time to make peace. Several factors can contribute to reluctance, especially among kids, when it comes to eating vegetables.

Texture Aversion: Some individuals, especially children, may be sensitive to the textures of certain vegetables, finding them off-putting.

Bitterness Perception: Children may have heightened sensitivity to bitterness, which is common in certain vegetables like broccoli and Brussels sprouts.

Familiarity and Exposure: Lack of exposure and familiarity with a variety of vegetables can lead to resistance. Familiarity often breeds acceptance.

Influence of Peer Preferences: Children can be influenced by the preferences of their peers, and if their friends aren’t enthusiastic about veggies, it might impact their own attitude.

Parental Role-Modeling: If parents aren’t regularly incorporating vegetables into their meals, children may be less inclined to embrace them.

Negative Associations: If veggies are often presented as a punishment or something unpleasant, it can create negative associations.

Addressing these factors through creative and positive approaches, like introducing veggies in various dishes and involving kids in meal preparation, can contribute to a more veggie-friendly attitude.

But what if there’s a hidden reason behind the reluctance? Enter “super tasters,” individuals with ultra-sensitive taste buds. Yes, being a super taster is indeed a scientifically recognized phenomenon.

Super tasting is associated with having a higher density of taste buds, specifically fungiform papillae on the tongue. These individuals are more sensitive to various tastes, especially bitterness, which can impact their food preferences.

Understanding this can be crucial when encouraging super tasters to embrace a wider variety of flavors.

Elevate veggie appeal for super tasters by pairing veggies with bold flavors like garlic, herbs or spices, adding dips and sauces; also, through techniques like blanching, sautéing or grilling, culminating in my favorite method: roasting.

Roasting caramelizes natural sugars enhancing sweetness, exemplified in recipes like Charred Broccoli with Almonds and Cranberries.

Here’s to cultivating a love for veggies and savoring the journey to a healthier, more fabulous you!

Charred Broccoli With Almonds And Cranberries

Servings: 5

Ingredients

10 cups broccoli florets (about 2 pounds)

5 tablespoons olive oil, divided

3/4 teaspoon kosher salt

1/3 cup skin-on sliced almonds

2 teaspoons minced garlic (or 172 teaspoon granulated garlic)

2/3 cup whole-milk plain yogurt

1/2 cup dried cranberries or raisins

Procedure

Position an oven rack in second to lowest position; preheat broiler to high. In a large serving bowl, toss broccoli with 2 tablespoon olive oil and salt. Spread evenly onto a large, rimmed baking sheet. Roast the broccoli until it reaches a delightful tenderness, with a touch of char in spots, for 10 to 20 minutes, adjusting based on your broiler’s intensity.

Meanwhile, in a small dry skillet, over medium-low heat, toast the almonds until fragrant. To the same skillet, add the remaining 3 tablespoons of oil and garlic. Stir frequently until the mixture gently browns, approximately 5 minutes.

Transfer this flavorful blend into the serving bowl, and then incorporate the yogurt and cranberries. Add the charred broccoli and stir to coat with the yogurt dressing. This salad can be served hot, warm or cold, making it a great meal prep recipe.