Red cabbage - how to use if for children to like it

5 servings of vegetables / fruit a day, this famous slogan seems prosaic. However, children are often used to certain foods and sometimes will try new ones with hesitation and very often doesn't like it. Red cabbage, how to serve it? I have tried with coleslaw - not touched, the cabbage rolls too - a lot of effort and all ended in a fiasco. I tried to make cabbage fritters inspired by recipes for babies and serving dishes using the BLW method. It was a success!

Ingredients:

• a small head of red cabbage or half a medium-sized cabbage
• onion
• 6 tablespoons of flour of your choice
• 3 tablespoons of breadcrumbs
• salt, pepper, fenugreek, ground cumin
• egg

Method:

Grate the cabbage and onions on a cheese grater. Transfer to a pot and pour water over it. Cook until tender. Drain and cool it down (you can cook cabbage the day before). Then mix with the egg, spices, flour and breadcrumbs. Fry in a frying pan greased with fat (e.g. rapeseed oil). I served the fritters with fried egg.

Buckwheat pancakes, delicious gluten free breakfast

I love breakfasts, especially sweet ones with lots of fruit. Recently I have found that my breakfasts have become monotonous and you probably know the diet should be as varied as possible. That's why I decided to make pancakes, mainly because of the children. They are small, easy to hold and can be served with your favourite fruit. It was a success. It was a bit to much for the three of us, so we took the rest on the picnic the next day.

Ingredients for about 16 pancakes:

• a cup of buckwheat flour
• a cup of milk
• 2 eggs
• banana
• spoon of honey
• a teaspoon of cinnamon
• pinch of salt
• a teaspoon of baking powder
• as sides: natural yogurt and fruit

Method:

Buckwheat flour - you can buy it in organic shops. In a bowl or a pan mix all dry ingredients. Mash the banana with a fork and put it in a bowl. Add the remaining ingredients and mix thoroughly. Fry in a pan over medium heat on both sides. It is up to you if you use oil or not (for frying). Serve with yogurt and any fruit you like.

Carrots - not only orange. Why is it worth eating carrots in other colours?

 

Carrots have always been one of my favourite vegetables. Maybe because they can be used in so many different dishes and they are sooooooo tasty. We can prepare practically anything from it. Soups, stocks, pancakes, gnocchi, fries, chips, juices, jams, oatmeal, cookies, carrot cake, salads. It is also delicious raw, without any processing. Perfect as a snack for adults and children (even the smallest ones - carrot sticks serving as a teether). Carrots are a rich source of vitamins A, B1, B2, B6, folates, potassium and copper.

Recently, in shops there is availability of non-orange carrots varieties. Is it worth eating such carrots? Yes of course. All types of carrots are good source of vitamins, minerals and fiber. However, the purple ones also include anthocyanins (antioxidants found in purple fruits and vegetables such as red cabbage, blackberries, and grapes). Anthocyanins, as antioxidants, help protect our body against oxidative stress, i.e. they support the natural defense mechanisms of human cells. It is believed that a diet rich in these substances can reduce the risk of civilization diseases. I am going to mention here a study conducted in the Korean population, which involved 923 people with colorectal cancer and 1,846 healthy people. The study classified vegetables and fruits according to color (green, orange / yellow, red / purple and white). High consumption of vegetables was associated with lower incidence of colorectal cancer in both women and men. However, in women, this incidence was less frequent, and in the analysis of the color of consumed fruits and vegetables, has shown that they were eating more of red and purple vegetables. Men more often used orange and white vegetables. (source)

Does a purple carrot taste different? It depends on soil it has grown. However, it definitely has the flavor of regular orange carrots.