On June 10th The Veggie Book: How to Pick, Prepare and Plate officially launches! Danielle, Debra, Kayla and I have been working on this for months and months now – and very intensely since April. In the book there are quite a few sections in the beginning explaining the why, what and how each of us do fruits and veggies in our kitchens. Today we are all sharing an excerpt of why we wrote this book:
This is something I have been thinking about for a long time. I grew up with canned green beans, frozen corn, and carrot sticks dipped in ranch dressing. That is what I knew as veggies. There was broccoli covered in American cheese, which I never took part of, as well. As a result I just wasn’t a big veggie person.
My favorite Chinese place along with a good friend exposed me to many new, crisp vegetables. In college, I spent a good part of a year in England. I tried and liked peas, as well as learning how to start liking new things.
Here’s my trick – cut them small. Eat with other things you like. Season well. Keep trying. They are good for you, so they are worth a second and third shot. Many have flavors that change depending on how they are cooked, so chances are if you don’t like them, you just haven’t had them cooked right!
After seeing many friends and roommates stick to the meat and potato diet, I inquired. They simply didn’t know how to prepare or cook produce. This isn’t just a book for moms trying to get their family to bulk up on their 5-7 daily servings. I hope this helps all those singles out there get ready for serving their little ones from the get-go!
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