We’ve kicked off 2014 with our top JoyFoodly lifestyle habits that taste great, make us feel great, and are good for the environment. This week, we’re sharing our Food Habit #3: Raw Veggies Rule. See our first and second habits!
Most of us could stand to eat more fruits and vegetables. Even if you love them, sometimes you don’t have the time to work them into your meals. Food habit number three is inspired by my mission to help your family feel better about how to get more veggies into your busy life!
Let’s face it. Raw veggies do rule, especially when you dip, dunk, or smother them in your favorite sauce. Whenever I teach kids about a new vegetable, I always start in its raw state. Kids can trust a vegetable in its raw state. First, vegetables are beautiful. Have you seen the inside of a purple cabbage or a watermelon radish? Second, they are straightforward. Nothing is hidden! Third, vegetables make a wonderful crunching sound kids crave, and often are naturally sweet.
Whether you want you or your children to eat more fruits and vegetables, start small with new food habits and build from a safe baseline. It’s got to be easy! Raw vegetables require little to no kitchen preparation and stay fresh in your child’s lunch box or your own purse for those afternoon snacks.
This week, we have two amazing dips that you’ll feel good about offering to your family alongside a big heaping bowl of whatever fruits and vegetables you have in your pantry.
These recipes are from a new product we’re creating and plan to launch in March called the Joyful 12. Our goal is to help you get more fruits and veggies into your family’s diet, while enjoying the process (seriously!). If you’d like to stay in touch to learn more about this product, let us know.
- 1 sweet potato
- 1 15 oz can organic garbanzo beans (chickpeas)
- ¼ cup olive oil
- ¼ cup water
- 2 tablespoons almond butter (or any nut butter you have in your pantry)
- 1 tablespoon honey
- ½ teaspoon cumin
- 1 teaspoon salt
- Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
- Peel and cut sweet potatoes into medium sized chunks.
- Open can of garbanzo beans and rinse under water; drain.
- Put cut sweet potatoes in a pot and just cover with water. Bring to a boil and then simmer for 5 minutes (until tender when pierced with a fork).
- Drain potatoes.
- To your food processor or blender add: water, olive oil, beans, cooked sweet potato, almond butter, honey, cumin and salt.
- Pulse until smooth.
- Serve with cut apple slices, carrots, and for a sweet treat, top graham crackers!
- 1 cup full fat organic yogurt
- 2-teaspoons apple cider vinegar
- 2-tablespoons olive oil
- 4 teaspoons dried parsley
- 4 teaspoons granulated onion spice (salt free)
- 1 teaspoon black pepper
- Place all ingredients in a mason jar and shake together.
- Serve with your favorite raw veggies like watermelon radish, carrots, or cucumbers.
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