Tuesday, November 30, 2010

Harvest Home Thanksgrowing Event by Renegade Kitchen

Winning Poster from Harvest Home Thanksgrowing event on November 18, 2010.

The day of the Harvest Home Thanksgrowing event at the East Harlem Farmer's Market, my daughter told a friend "My mom made salad for 500 people!" Although she definitely overcounted, it was quite a compliment. The farmers delivered me a case of greens so it might have been salad for 100 had we actually served it all. Which is a long way of saying, I haven't had much time to blog because I have been washing dirt off lettuce.

The Thanksgiving feast for the Harvest Home event was actually done by Renegade Kitchen's Chef Dan who has a rocking post called Harvest Home Rocks with recipes for Collards with Apples and Onions. Here is his video with footage of the event for those who missed it...Thanksgiving is over but you can still give thanks by donating to this great organization which allows residents of inner city neighborhoods access to farmer's markets by clicking HERE. And check out Renegade Kitchen's recipes which are free of gluten, dairy, corn, processed sugar and soy when you get a chance.

Harvest Home Thanksgrowing from Renegade Kitchen on Vimeo.

Thursday, November 25, 2010

Is Your Chicken Stock Gluten Free?

Happy Thanksgiving!

I am busy with Thanksgiving preparations and activities. We went to Montauk to do our traditional Thanksgiving turkey trot this morning and now the brined turkey is in the oven. Reading the label on the Swanson's Organic Chicken Broth my mom was using to make the gravy, I came upon "organic wheat" towards the end of the ingredient list. Although my mom is making a huge effort to make this a gluten free Thanksgiving, "organic wheat" is most definitely not gluten free, so my advice to anyone cooking a gluten free Thanksgiving is to READ THE LABELS of all processed food you are using to check for gluten containing ingredients so you don't inadvertently make your gluten free guests sick. We hadn't eaten the gravy yet, so it wasn't a disaster. And I happened to have brought a homemade chicken stock with me (doesn't everyone travel with a homemade chicken stock?) so I can make a separate gf gravy for our gluten free family without disrupting any of the preparations. But, I wanted to let everyone know how important reading labels is when you making gluten free food.

I know it is a lot of work to prepare a gluten free Thanksgiving for 12 people when only 4 people are gluten free so I do appreciate the effort, but if you are going to go to all the effort, you might as well check every label to make sure it is in fact gluten free. Which is a lot of effort, but worth doing if your family gets sick from eating gluten.

Most people would assume chicken stock is gluten free. But because I read every label on everything searching for hidden gluten, I know that chicken stock and soup frequently contain gluten.

Looking on the internet, it looks like most companies direct you to the label to see if there are allergens in the chicken stock because recipes are constantly changing. Because gluten is wheat, rye, barley and non GF oats, you also have to know what to look for when you are reading labels.

The following are basic ingredients which indicate gluten is present from Gluten Free in SD:
  • wheat
  • rye
  • barley
  • malt (usually made from barley), malt flavoring, malt syrup, malt extract, and malt vinegar
  • kamut, triticale, spelt, durum, farina, eindorn, semolina, bulgar
  • cake flour, matzo, matzah
  • couscous
  • wheat starch, modified wheat starch, hydrolyzed wheat protein

Scott Adams on Celiac.com has a more extensive list of unsafe ingredients that is also handy to have access to when you are trying to decipher ingredients on a label.

I admit, it is all a little overwhelming to decipher long labels, but once you know what you are looking for it gets easier. And the habit of reading labels becomes second nature and not as overwhelming as it seems at first. And if a long list of ingredients seems overwhelming, you can choose a product with less ingredients to make it simpler. A long list of indecipherable ingredients means a product that is more of a scientific experiment than a real food anyway and is more likely to contain gluten.

Having dodged a gluten bullet--I am off to make a gf gravy using homemade chicken stock, a little gluten free flour, and a bay leaf. Wishing you and your family a happy gluten free Thanksgiving!

Related posts...

Monday, November 22, 2010

Inspired by Ina Garten...Video on YouTube

Ina Garten gave me my first cooking job at The Barefoot Contessa. My life has never been the same. I don't have any pictures of that summer twenty years ago. It was before digital photography and before facebook. And who would have thought a summer job would leave such an impact. But the image of the sun rising and the hundreds of loaves of baguettes made every day that summer feel like Christmas morning. To take bread and flour and salt and turn it into such a perfect food was inspiring. The irony, that I can't eat bread anymore because I can't eat gluten, makes it feel like a movie script. And, it's fine, because the truth is, I miss baking bread more than I miss eating it. And I have enough memories of baking bread to last me a lifetime. My favorite part was the dough rising on the butcher block tables. Covered with a cloth and warm as it rose--like nothing I had ever experienced. Thank you to Ina for my first job all those years ago and for teaching me so much about cooking...

Saturday, November 20, 2010

Q&A: Should Everyone in the Family Try to Go Gluten Free?

Q: I live in a mixed gf, non-gf house, so there are regularly wheat crumbs in the toaster oven or on a cutting board. And we boil wheat pasta in our pots 3-6 times a week. I have a special gf only pair of cutting boards, but other than that, should I be worried? Are there other safety precautions I can take? If I really, really want to be hardcore should we all try to go gf?

A: Many gluten free people use a kitchen which is not completely gluten free. Families have to consider many issues when one person is gluten free to decide whether to make the kitchen
Here are the issues to consider:

• The gluten tolerance of the person who is on the gluten free diet. Let's face it, in any "mixed kitchen", no matter what you do, no matter how hard you clean, no matter what precautions you make -- accidents are going to happen. So you really need to ask yourself if you have traces of gluten once in a while, are you ok with it.

• The general health of the gf person -- have they recovered from all their symptoms. I would make it a massive priority to maintain a gluten free kitchen until the health of the family member is better. Once the person's health is restored, then the family can consider the other issues.

•The attitude of the person on a gluten free diet. If the gf person is an adult and they don't mind everyone else eating one thing while they eat something different, it is fine. But if the gf person is a child, then sometimes it is easier if they have the support of the family or a parent who also maintains a gf diet. The gf person will often have to forgo what everyone is eating out of the house, so if they can freely eat food in the house, it makes it easier for them and they feel more normal and included. It also makes family life simpler.

•The ability of all family members to prepare food in a careful way to minimize cross contamination is a major issues to consider when making a decision. Style is a big factor here--if you want to not worry about every crumb it is easier to have a completely gluten free kitchen. But, if you are willing to take precautions and prepare food carefully, it is also possible to do both and keep the gf eater healthy.

Here are some things I do when I am traveling and in a kitchen that is not gluten free food.
• Use dishes and pots and pans that have been run through the dishwasher.
• Try to have two pasta pots--one for wheat pasta and one for gluten free pasta. Or just make sure pot is run through the dish washer after it is used for regular pasta. That way all traces of gluten will hopefully be removed.
• Use a separate toaster or use aluminum foil around toast to minimize cross contamination. Tinsley of Celiebo uses toastabags to minimize cross contamination when she travels. But my gluten free husband is shocked anyone would consider using the same toaster and says: "Using the same toaster??? Why don't you just sprinkle bread crumbs on your food." And, it is not just my husband, the nutritionist at the celiac center recommends a separate gluten free toaster. Or you can use a broiler for all toasting if that is not an option.
• Have a separate peanut butter jar, jelly and butter or make sure that you put these on a plate and don't double dip when you are spreading them on wheat bread.
• Prepare gluten free food first. Prepare gluten containing food second. This way, you are preparing the gluten free food in a clean kitchen and minimizing cross contamination. For instance: prepare and cut the gluten free sandwich first. Then you can prepare the gluten containing sandwich and use the knife to cut the gluten containing bread and you don't need to use another knife. Or serve the gluten free hamburger first. Then serve the hamburgers with regular buns.
• Have a gluten free area for food preparation. This is what is done in many restaurants with gluten free menus.

Anyone with the genetics for celiac or symptoms of gluten intolerance would benefit from a gluten free diet in the household. Celiac is triggered by the load of gluten, so the less you consume, the less potential you have for developing the disease. But, in general, the widest possible diet is the healthiest for most people who don't have food sensitivities. So, if you aren't sensitive to these proteins, it is okay to include them in your diet.

Our family is gluten free because we discovered that everyone is sensitive to these proteins and feels better on a gluten free diet and we all have the genetics for celiac as well as symptoms which respond to a gluten free diet. Also, we are not convinced that it is possible to remain gluten free using a kitchen that has a ton of gluten in it. Plus, it is such an effort to remain gluten free outside the house, that I don't want to have to worry about it when we are home.

Good luck with your gf, non-gf family kitchen! It is a complicated decision--there are no easy answers.

Related posts:
Beyond "You Are What You Eat"--You Are What You ABSORB!
Solutions for Identifying Gluten Free Food
Celiac Symptoms and Learning Problems

Monday, November 15, 2010

Even Reusable Bags Can Carry Environmental Risks" in the NYT

The New York Times reported today that some reusable bags made in China contain lead in their story "Even Reusable Bags Can Carry Environmental Risk." I am not surprised that these cheap reusable shopping bags contain lead. Lead is found in everything from lipstick to children's toys. Most of these products are made in China. I am thinking that lead in bags is less of a health impact than lead in lipstick and products that end up in the mouths of babies and lunch boxes. The real problem is not that reusable bags contain lead--the real problem is how many products contain lead.

Focusing on the bags as a problem misses the point. If they stop making reusable grocery bags which contain lead they will just use these materials to make other cheap products. Instead of boycotting reusable grocery bags, just check the country of origin of all products you are purchasing and assume anything made in China might contain lead--especially if it is made of cheap plastic--and if it is a cheap item.

Friday, November 12, 2010

Contest to Win Homemade Cookies on Only Sometimes Clever

Only Sometimes Clever has a great contest called "I throw down the veggie gauntlet." It's not to be missed by anyone on a gluten free diet. You have to do some tallying of receipts but the payoff is big--a few dozen homemade gluten free dairy free cookies for the winner. How can you not enter?

I also like that the contest is running a few weeks since often my purchasing goes up and down depending on what else is happening. This week, I have a Harvest Home Farmer's Market event and am prepping salad for 40 so although I won't actually be purchasing the greens, there will be seven pounds of salad in my fridge and I will be holding back on purchasing anything requiring fridge space. Next week will be more business as usual--oh, wait, it's Thanksgiving. Definitely NOT business as usual next week either. Still fun to be part the veggie gauntlet contest.

All About Gluten Free Flours

I made one of the worst tasting cakes yesterday for a cake decorating class. Because of some apartment reorganizing I couldn't find my Authentic Foods brown rice flour and so I used some Orgran flour--which works in some recipes but left a funny, unappealing taste in this recipe for vanilla cake. Since I often bake and most things are quite delicious, it surprises me when something ends up tasting so off. Of course, it's a wonderful learning experience--guten free baking is completely about the flour blends. And if you don't have finely ground gluten free flour the end result can be a huge disappointment.

My odd tasting cake that ended up in the garbage was actually made for a cake decorating class I am taking at Michaels on the Upper West Side. Because you bring your own cakes and icing and equipment to the class, it is quite easy for someone who is gluten free to participate. So, the perfectly smooth cake with bright colored frosting was actually quite appealing and even my 9 year old non-cake eater tried a piece. Which goes to show you that looks really do count when it comes to food. Everyone was quite excited about the colored frosting that rarely appears in our kitchen.

From now on, I am not going to waver from the gluten free flour blend with Authentic Foods Brown Rice Flour and Ener-G brand Tapioca Flour and Potato Starch which is the one that Annalise Roberts recommends in her book Gluten Free Baking Classics. I will mix it up in a silver canister tomorrow and post a picture on this blog. And I definitely won't just grab whatever and try to make a gluten free cake--especially a simple vanilla cake that is so dependent on the flour for flavor.

Although disappointing, it wasn't so sad that my cake ended up in the garbage--I had a nicely decorated vanilla cake in the freezer with a wonderful rich chocolate frosting as a backup. And, really, the most fun was decorating the cake and the kids fighting over the purple and green frosting. Peter of Peter's Cakes is the instructor full of tips, tricks and his famous "cocktail party tips."

If you are interested in taking cake decorating classes, contact:

Columbus Village
808 Columbus Ave
New York, NY 10025
212 865 0813

Also, the Natural Gourmet Institute has added a second session of The Art of Baking and Decorating Vegan Gluten-Free, and Soy-Free Mini Cakes after the first class filled up so quickly. There is still space available but these classes fill up quickly, so sign up now if you are interested.

Tuesday, November 9, 2010

An Onion a Day to Keep a Cough Away...

Aromatherapy at it's worst/best...

I went to a lecture this week on "The Healing Kitchen" with Andrea Candee at the Natural Gourmet Institute. It was a comprehensive overview of herbal and natural remedies found easily in ones kitchen. One of them, I got a chance to try out last night. Andrea Candee said that if your child has a bad cough you can slice an onion and put it next to the bed and the sulfur from the onion will help to reduce the cough. Altenatively, you can wrap slices of onion in cheesecloth and place it on their chest if the cough is really bad. It's a smelly, but completely natural treatment for a sleeping child who has a hacking cough. I tried it at 10:30 pm and it did seem to make the constant cough disappear. "What is that smell?" my husband asked about the heinous onion smell he discovered in the morning. My son actually ended up in bed with us at 3 am, but he wasn't coughing anymore.

I now have a notebook full of healing remedies and it is amazing once you have these remedies how opportunities arise to use them. What fun to have a new, natural toolbox to use as a first aid kit. Andrea Candee gives a two our lecture at the Natural Gourmet Institute and a four hour lecture at the Brooklyn Botanical Garden coming up on March 26th from 10-2:30 pm. Her website also has an events calendar of where she is speaking.

Friday, November 5, 2010

Chicken Satay

Chicken satay is a delicious meal or appetizer with a peanut sauce or dumpling sauce on the side. Chicken served on wooden sticks or skewers always makes it a little more fun for kids.

1 tsp coriander seeds
1 tsp cumin seeds
3 chicken breasts
2 T. wheat free soy sauce (tamari)
1 tsp salt
4 T. oil
1 T. curry powder
1 T. ground tumeric
8 T. coconut milk
3 T. sugar
*1 tsp brown sugar
*3 tsp rice vinegar

Roast the coriander and cumin seeds gently in a small frying pan without oil for a few minutes until you smell the spices and it feels kind of like you are choking, stirring and shaking to ensure they don't burn. Remove from heat. Grind to a fine powder (You can substitute ready ground seeds if more convenient).

With a sharp knife cut the chicken breasts into fine slices 3x1.5x1/4 inch. Put the slices in a bowl and add the remaining ingredients, including the ground coriander and cumin. Mix thoroughly and stand overnight or for 8 hours. (you can prepare in the morning for an evening meal)

Pre-heat the grill/broiler. Using 7-8 inch satay sticks, thread 2 pieces of marinated meat on each stick-not straight, not straight but rather as if you were gathering or smocking a price of material. Grill/broil the satays until the meat is cooked through about 6-8 minutes on both sides. Serve with Peanut Sauce.

*these are optional ingredients

NYC Celiac Meetup Group Event: Lunch Box Basics on November 13th in NYC

NYC Celiac Meetup Group has an event called Lunchbox Basics on Saturday, November 13th at 1:30 pm with Heidi Dean, who is a certified kids nutrition specialist. In this workshop Heidi will teach you how to quickly prepare lunches that rival your favorite gourmet deli sandwiches using many things that are already in your fridge.

Packing lunches is always my least favorite part of the day. I don't know why. It just seems like an endless, thankless task without the usual reward of feeding kids. You don't get to see kids eat their lunch. Sometimes, lunch comes back untouched. There isn't a real payoff of "being done" either. When the lunch box comes back, you have to unpack it and repack it. What a drag.

Well, I am hoping that this workshop, which is part II of a gluten-free nutrition workshop series, will offer some solutions. Also, by the way, my kids don't actually eat sandwiches! My daughter takes homemade chicken soup in a thermos. My son takes a few slices of salami on thin corn cakes. No one really eats the other stuff I put in (cucumbers, grapes, carrots etc.) I work hard to try to put in fresh food but it really goes untouched. And, from talking with other parents, this is pretty typical for kids. My nine year old has finally started to actually eat her entire lunch--so maybe it is a "not eating" phase that passes.

Well, since I am so not an expert at lunch, I look forward to hearing what Heidi Dean has to say.
I am hoping to make it to this event or that it can be rerun during the week when my kids are in school if I can't make it.

Related posts:
What To Pack For Lunch
snackTAXI reusable bags
Mimi the Sardine Lunch Bags
Lead Free Lunch Box

Thursday, November 4, 2010

The Healing Kitchen - Your Natural Pharmacy at the Natural Gourmet Institute on

I sadly didn't get off the waitlist for the Gluten Free/Vegan Masterpieces tonight at the
Natural Gourmet Institute. When Zoe, the last student who had signed up, arrived to claim her apron and recipes, I left to meet my husband and drown my sorrows in a bowl of guacamole at Rosa Mexicana, which now has a gluten free menu. While waiting at the NGI to see if I was going to be able to attend the class, I signed up for this class on healing...

Andrea Candee at the Natural Gourmet Institute
Sunday, November 7, 10:30 am - 12:30 pm

My husband's question to me was "What kind of degree makes someone a "master herbalist?" as he agreed to babysit two kids so I could attend this lecture at the Natural Gourmet Institute. He is the most supportive, skeptical husband--which is often of an amusing, refreshing combination. We actually don't have a ton of weekend kids activities right now which makes this kind of thing possible to do. Here are more details from the Natural Gourmet Institute website...

Andrea Candee, who is the author of Gentle Healing for Baby and Child: A Parents Guide, "discusses transforming the contents of your kitchen's pantry into a natural pharmacy. Using common fruits, vegetables, herbs and spices, learn how to create remedies that are safe, natural and effective. Gain new respect for the humble onion, the overripe banana, garlic, cayenne pepper, ginger, cabbage, and various herbs like parsley, sage, goldenseal, to name just a few. A simple visit to your local greengrocer, health food store or supermarket will provide you with everything you need to heal sprains, bruises, joint pain, insect bites, bleeding cuts, headaches, constipation, and enhance or detoxify your immune system.

Andrea Candee is a certified master herbalist, holistic health consultant, and the author of Gentle Healing for Baby and Child....A Parent's Guide (Simon & Schuster/Pocket Books), 2001. She teaches and lectures at education centers and the New York Botanical Gardens and specializes in Lyme Disease. Andrea has created and hosted the TV and radio shows: The Healing Power of Herbs and Revealing Secrets for Mind and Body. Her website is andreacandee.com.

If you are unable to attend the lecture, you can read the first chapter of Gentle Healing for Baby and Child on the kindle for free.

Wednesday, November 3, 2010

On Thanksgiving: Harvest Home Thanksgrowing Event on November 18, 2010

Thanksgiving is a time to give thanks for all we have and to celebrate the abundance we have in our lives. Our family and many of my friends are fortunate to have so much to be thankful for this holiday season. But not everyone is as fortunate. Harvest Home brings farmers markets to 22 New York City communities in lower income neighborhoods so once a week community members can experience this abundance of fresh, healthy food in their neighborhoods.

Please donate now to Harvest Home and JOIN US...

Thanksgrowing: A celebration of growing minds, markets and communities presented by Harvest Home Farmer's Market. See below for more event details.

Thursday, November 18, 2010
East Harlem Market
104th and 3rd Avenue
11 am-1 pm

Please RSVP to:


Not only do these farmers markets add a brightness to the neighborhood and community in which they are located, but Harvest Home Farmer's Markets also enable customers to purchase tokens for the market with their EBT (electronic benefit transfer), allowing residents to purchase fruits and vegetables from the farmers.

With more banks and drugstores in inner city neighborhoods than supermarkets, Maritza Owen's Harvest Home Farmer's Market program enables residents access to fresh fruits and vegetables that they otherwise wouldn't be able to find. In addition, she educates market customers how to take advantage of incentive programs like "Health Bucks", introduced in 2007, which gives the customer back 2 additional dollars when they spend 5 dollars at the farmers market. For more information on

Please consider a donation to Harvest Home Farmer's Market this Thanksgiving season so people less fortunate can continue to have access to fresh fruits and vegetables during the growing season and Harvest Home can continue the work they have done to create an abundance in these inner city communities.


more THANKSGROWING event details...

Harvest Home Farmer's Market invites you to a celebration of the farmer's market, which brings residents of communities together, making them better and stronger. Harvest Home believes that kids are important to this process. It is also the last day the market is open so you can get an idea of the work that Harvest Home does as well as shop the market for Thanksgiving produce.

Join us in an award ceremony to recognize the winning 5th grade class of the Pens, Pumpkins and P.S. 72 Poster Contest, as they best conveyed why the East Harlem Farmer's Market, located on 104th Street and 3rd Avenue, is important to their community.

The winning class will:

· tour the market and shop with complimentary Health Bucks

· present their poster

· experience a Thanksgiving sample feast, prepared by a team of local chefs

· receive a gift bag of ingredients and recipes to bring home for making a traditional holiday meal

All ingredients for the Thanksgiving feast and gift bag are being donated by farmers of the East Harlem Market. Spoons Across America®, a not-for-profit organization dedicated to educating children, teachers and families about healthy eating, is coordinating and judging the Pens, Pumpkins and P.S. 72 Poster Contest, as well as donating items for the Thanksgiving feast.

Tuesday, November 2, 2010

How to Get Your Kids to Eat Their Vegetables

A mother picked up her daughter from my house today and remarked casually about her two girls: "They still don't eat any vegetables!" A few minutes later, she announced again "I just can't get them to eat vegetables." Well, as soon as they walked out the door my daughter announced "Why are we the ONLY ones who have to eat VEGETABLES!"

Four years of hard work to get my kids to eat their veggies went down the drain. "Well, I said, we eat vegetables because they are healthy--and they taste good. And you do have some friends who eat vegetables. Billie has to eat vegetables, right?" Finally, I asked "Do you want a break from eating your vegetables?" thinking it might be good to lose the battle and win the war. So tonight, my two kids took a break from eating vegetables while I enjoyed a bowl of kale and some out of this world asparagus parmesan.

The truth is, my kids don't willingly eat vegetables. They have to eat some vegetables if they want dessert. And it's usually something green: my son will eat a salad, my daughter will have some peas or green beans or cucumbers. It's completely optional but if you want something sweet at the end of the meal you need to have "Vegetables first. Dessert second." I don't feel like it is bribery--you just have to do xxx in order to do yyy. It is definitely a reinforcer.

"Fine if you don't eat it, but we can't move on to dessert."I say if they don't want the vegetables. And I am truly fine with them not eating the veggies and skipping dessert.

My kids didn't always eat vegetables with dinner. For a long time, I didn't want to force them to eat vegetables so they would eat whatever they wanted. There were enough rules about eating since they couldn't eat gluten that I really wanted eating to be fun and without complications so I held off on forcing the issue. They would eat vegetables in the summer and although they occasionally did eat some vegetables, it was not a routine but a random event.

Then I went to visit a relative who doesn't cook at all but had decided for health reasons her daughter who was a very picky eater needed to eat vegetables with dinner. After years of her saying "She doesn't eat vegetables" she decided that it was imperative that her daughter eat vegetables after a life threatening illness. Since she doesn't cook at all, she had a bag of frozen green beans and a bag of frozen peas and she would alternate them. Peas one night. Green beans the next. She would put a cup of water in an omelet pan and bring it to a boil with a little salt. Then she would boil the vegetables in the water for four minutes. When I returned home from our visit, I was inspired and the kids had been served vegetables every night for almost two week, so we began our routine.

To make it a little more fun I often put the peas or beans in shot glasses and gave them a choice. "Peas or beans?" I would yell for the fun of it as I cooked dinner. It didn't matter to me which they chose. We just needed to start incorporating vegetables into our dinner more regularly. "Do I have to?" they would whine at some point. "No." I would say. "You don't have to eat them. But if you want dessert we have vegetables first. Dessert second." That's it. End of story. Very unemotional.

You need to start somewhere.

"Where is your leverage?" I remember learning at a parenting course. Well, dessert was my leverage. I guess for other people it could be something else. I know the relative who got her daughter to eat her veggies used a second helping of pasta as her leverage. Sometimes you need to finish your veggies, but you never need to clean your plate. Half of whatever is healthy is the unoffical rule at my house.

And gradually, my kids have learned to eat their vegetables. I don't know if they like them. But I am guessing they have learned to not hate them. And I don't make them eat kale--although some kids love it. They eat vegetables that kids eat: carrots, cucumbers, pickles, green beans, peas as well as a few family favorites: artichokes, olives, sauerkraut, and a salad. And they each have the things they will eat and won't. My son will eat a salad but will eat only one pea. My daughter will eat salty peas but won't go near a salad.

It's not easy--it is hard work. But, it's not magic--it's just a moment in your life as a parent when you realize that eating vegetables is important and necessary to health and not something you can opt out of. I was a picky eater so I am completely sensitive to picky eaters, but eating vegetables is too critical to good health to be something kids don't do.

"Rome wasn't built in a day" so it's okay if you move gradually toward having them eat vegetables. But you need to start making eating vegetables a routine or it will never become a reality. One carrot. One shot glass of peas. A spear of steamed broccoli. Start somewhere. Start today.

Related posts:
My List of all Fruits and Vegetables
Beyond "Eat Your Peas, PLEASE!"--Getting Kids to Eat Vegetables
Fresh, Raw Food--An Important Source of Glutathione
Easy Green Herb Dip
Snack Trays
Going Green with Green Beans