eating organic fruits and veggies from OTV makes it easy to eat the rainbow.
Not only easy,
1. Get them while they're hungry.
If they're hungry, they'll eat. Before dinner, serve an appetizer of colorful vegetables, such as carrots, cucumbers, and red bell peppers, along with a hummus or low-fat salad dressing, Kulze suggests.
3. Make up cute names.
Marketers do this, so why shouldn't you? Once Risdal started calling Brussels sprouts "hero buttons," her kids couldn't get enough of them.
4. Shop with your kids.
"Let them pick out the fruits and vegetables," Wolter says. "Let them smell the produce and admire the colors."
5. Cook with your kids.
6. Have a "veggie night."
This way, there's no competition from other types of foods.
7. Hide the veggies.
Sneak pureed vegetables into everything :)
8. Make fruits and vegetables the easy option.
Take a tip from the geniuses who thought to put potato chips in single-serving bags. Stock a kid-accessible shelf in your fridge with little bags of cut fruit and vegetables, applesauce, and fruit cups.
9. Let them use fun gadgets.
What kid doesn't love gadgets? Let them use a blender, juicer, and food processor to make smoothies and other recipes with fruits and vegetables. Use proper supervision, of course.
There's a lot of confusion out there about the distinction between organic and natural, and we think it's a shame, because the differences can be huge! The first thing you should understand is that, except for meat, "natural" doesn't have a set, strictly defined or regulated definition, while "organic" does.
When you see the word "natural" on food packaging, it can mean any number of different things, depending on where in the US you are, who the food manufacturer is and what store is carrying the product. In fact, you might be surprised to learn what they consider natural.
When you see "organic" on a product label or packaging, you can be assured that that organic product was made without the use of toxic, persistent pesticides, GMOs, antibiotics or artificial growth hormones
But the term "organic" is strictly defined in the US by uniform, federal regulations. "Organic" means the food or fiber bearing the label was made with a set of farming and production practices defined and regulated, in great detail, by the USDA.
For more detailed information on the USDA organic standards, visit their web site athttp://www.ams.usda.gov/nop or call the National Organic Program at 202-720-3252, or write USDA-AMS-TM-NOP, Room 4008 S. Bldg., Ag Stop 0268, 1400 Independence, SW, Washington, DC 20250.
Kohlrabi is a member of the cruciferous (cabbage) family;
the stem just above the soil swells to a fat little round, with leafy green tops.
The tops are edible - they are very cabbage-y - and can be cooked in the manner of any tough green. The bulb itself is great RAW (YUM) or cooked.
Quick Kohlrabi Pickles
2-4 small kohlrabi bulbs, trimmed, peeled, and cut into 1/2" cubes
Organic olive oil (optional)
Fresh Black Pepper
Place the kohlrabi chunks in the bowl of a lidded, airtight container. Drizzle with a touch of olive oil, a good splash of vinegar, and sprinkle liberally with salt and pepper. Replace the lid and shake well. Taste and adjust seasoning. Place in fridge, shaking occasionally. They are best after they have marinated for a few hours, and will last about a week, becoming more intensely flavored but still largely retaining their lovely texture.