A COOKING DIARY
October 1st - The boys cOOK DINNER - RATATOUILLE
Your picky eater will be more open to adding a new vegetable to their repertoire if you take them to the food market. Our human bodies are designed to look at beautiful, colorful vegetables and say, "Yum! Put that in my body! That looks like it's good for me!"
Take them with you to your local farmer's market or the produce section of your grocery store, and ask them to choose one new vegetable per week for one month. You'll see results.
1 large onion, chopped
1 large eggplant, cubed
4 medium tomatoes, chopped
2 medium zucchini, cubed
2 bell peppers, chopped (try different bell pepper colors!)
2 garlic cloves, minced
1 sprig thyme1 bunch basil
1 sprig oregano
In a large pot, sauté the chopped onion with a pinch of sea salt and a tablespoon of water until onion is translucent.
Add cubed eggplant and add another pinch of salt.
Add tomatoes, zucchini, bell peppers, garlic, herbs, and pepper, and let simmer until all vegetables are soft and supple and there is marinating liquid at the bottom of the pot.
Serve with brown rice, quinoa, or pasta.