Although I’ve been told I was a pretty good eater as a kid, I have vivid memories of being young and being told I had to finish something that on my plate — I would plug my nose, close my eyes, and scarf down whatever I needed to. Not a pleasant memory. Unfortunately, I think a lot of us still live our adult lives that way. Have you ever scarfed down a salad just to get to the main course you really wanted to eat? Or forced yourself to eat something because an article or study was boasting about all of its healthy qualities?
Although it is admirable for us to be so focused on achieving health, I don’t believe it is truly necessary, or desirable, to hate the food we are eating. Miserably devouring food just because we feel we have to is no way to live. So, instead, I’m sharing tips on how to learn to love your veggies, and most importantly, how not to stress if you find there are some veggies you just can’t get on board with.
1. Ask around
Figuring out how to cook something new can be overwhelming. There are so many recipes online but with no way to know if they’ll actually be any good, I can understand the hesitancy to invest time in making something you might not like. That’s where the suggestions of friends and family (or me — shoot me a message!) can come in handy. You never know who might have a secretly divine way to cook a vegetable you weren’t sure you liked until you ask. For example, although I never minded Brussels sprouts, it wasn’t until a friend of mind served them a new way and I ended up working with what she showed me until I developed this blackened Brussels sprouts recipe that I truly fell in love.
So be brave and try a vegetable a few different recommended ways before giving up on it.
2. Get creative
Veggies don’t have to only come steamed or roasted and then plopped on your plate. They can be beautifully woven into the meal in a way that will have you forgetting you’re even eating vegetables! For example, this mac and cheese from Oh She Glows is so delicious you would have no idea the sauce is made of a vegetable.
The sauce is so flavourful and creamy you can even throw in some greens like spinach, kale or broccoli and barely notice. P.S. If you’re sensitive or allergic to nutritional yeast, like me, you can leave it out in the recipe — I still found it delicious. I’ve also made it with and without liquid smoke — both are great, it just depends on your taste preferences.
As you can see, it is possible to make your veggies virtually disappear into your meal. Another great way to use them is to turn them into a variation of something you’re already familiar with and know you like. For instance, check out this coconut cauliflower rice from Healthful Pursuit:
My sister tells me she shreds up her cauliflower and sautées it in butter and garlic and my nephew loves it!
Then of course there’s one of my personal favourite ways… vegetable noodles! I love pasta but having it on a regular basis doesn’t have me feeling my best. That’s where vegetable noodles come in! They’re loaded with nutrients and will have you feeling light and nourished rather than heavy and over-stuffed like pasta can. And although the texture is different, give it a few tries because there’s a good chance you will quickly fall in love with turning all your veggies into noodles! Try out my zucchini noodle “bolognese” and see what you think!
3. Add some fat
Fats get a bad rap which is too bad because they are so important for our health. If you’ve ever sautéed your veggies in water or some kind of “light” oil-based spray, that bad rap has probably gotten to you. And I don’t know about you, but for me, water-sautéed veggies aren’t all that appetizing. And, more importantly, some vitamins, like vitamin A, vitamin D, vitamin E and vitamin K all need fat to be absorbed in the body. So having fat with your veggies is actually really important. The next time you’re roasting or sautéeing some vegetables, put a spoonful of a nice, healthy oil in the mix. If you’re cooking at high heat, opt for coconut oil, for medium heat (i.e. not over 350 degrees F), try olive or avocado oil, and for a raw salad, give flax or hemp oil a whirl. A little bit of fat can go a long way towards helping you love your veggies.
4. Most importantly, be okay with not liking it
Yes, this is the most important one: if you don’t like a vegetable, you don’t have to eat it. There are dozens of delicious veggies out there — you don’t have to force-feed yourself the few you’ve heard are “good” for you. If you’ve asked around, tried cooking a veggie a few different ways, gotten creative, and still don’t like it — that’s okay. Don’t keep choking down kale if you hate the taste — maybe try something similar like spinach or collard greens and see how you do with that. Vegetables provide a whole host of vitamins and minerals and are crucial for our health. But forcing yourself to eat a food you hate is no way to foster a healthy relationship between your body and your mind. So be patient with yourself and give yourself the time to find those veggies you truly do enjoy.
5. Stay open
If you decide you don’t like a vegetable, that’s totally fair. The one thing I would suggest is to stay open. For instance, when I was younger I had one too many rubbery, under-cooked pieces of eggplant and I was determined I hated the stuff. It wasn’t until a few years ago that I decided to give it one more try and had a beautifully-cooked, melt-in-your mouth piece of eggplant that I discovered I actually loved it. I just hadn’t had it prepared in the right way, and also perhaps, my tastebuds weren’t ready at the time. So even if you decide you might not want to cook a vegetable for yourself, if someone serves it to you, be open to trying it. And more importantly, to really try it. Don’t choke it down. Really taste it. A few bites isn’t going to kill you. So give yourself time to see how you feel and then add it to your regular veggie lineup or not depending on what you think.
The most important take-away here is to stay open, keep experimenting and don’t give up. Keep trying new veggies in fresh and exciting ways and before too long you’ll be eating plenty of vegetables and surprising yourself with just how much you love them!
Share your thoughts…
Do you have any secret ways to make veggies extra delicious? Or a favourite vegetable you think everyone simply must try? Share your thoughts in the comments below!
Disclaimer: I am not yet a Registered Holistic Nutritionist. I’m just someone sharing my own personal experiences and health beliefs. The information I share here should never replace the medical advice of health professionals. Please contact your physician or other certified health practitioner before following any advice found on Nourished Sweetly.
I have to try the blackened brussels sprouts. So simple .
It is sooo simple! And so good! 🙂