by teresa@sweetveg | May 12, 2012 | Recipes, Vegetables
I feel silly sometimes, posting such simple recipes. But, honestly, my goal is to get more vegetables into those little bellies every single time they sit down to eat. Sometimes we really have only one minute to make something to add to a meal or for a snack. Last...
by teresa | Mar 6, 2012 | Recipes, Vegetables
A mother I worked for several years ago found this recipe for kale on the Cooking Light website. I have made a few changes and it has become a consistent favorite for both children and adults. I have replaced the raisins with a smaller amount of currants to reduce the...
by teresa@sweetveg | Dec 30, 2011 | Recipes, Vegetables
This recipe is super simple. I didn’t know until recently that sautéing vegetables lightly in oil can increase absorption of fat-soluble minerals and vitamins, like calcium. Kale, collard greens, Brussels sprouts, and cabbage can all be substituted for the...
by teresa@sweetveg | Nov 26, 2011 | Recipes, Vegetables
Nishime style cooking is basically slow cooked vegetables in a very small amount of water. As the vegetables start cooking they release their own juices and when done they are tender and sweet. This dish can be made with a variety of vegetables. I tend to make it with...
by teresa@sweetveg | Nov 18, 2011 | Recipes, Vegetables
I like to pan toast and grind nuts and seeds to use as sprinkles. I only grind the nuts and seeds completely if I am feeding a young child, otherwise, it can be nice to leave a little texture. Skip the blanching step if you like a firmer texture and fresher taste....
by teresa@sweetveg | Oct 25, 2011 | Dips and Spreads, Recipes, Vegetables
The sweetness that comes from good quality vegetables is much more balancing and nourishing for our bodies and more stabilizing for blood sugar than refined sweeteners and fruit. This recipe is for a slow cooked and pureed vegetable spread that can be used as a...
