Not long ago aporteros wrote as children could take significant amounts of vegetables hidden in a juicy and tasty burgers aliens .

Today I want to mention to some ideas to get children to eat more vegetables in addition to the usual grind solutions in the form of purees. Not if you will agree, but the word is taboo puree for some children. They eager to grow and become more associated with that of the puree to the smallest, and enough that mentions the word, from accessing to eat them. Regarding its development may be the same, I recommend something more liquid and if possible add some milk or cream to make them the "supposed" cream, this will soften the taste of vegetables and alienate most of the texture and flavor of typical puree. Add a background of broth instead of water will also help, are small but not stupid.

Not if you will agree, but one of the best creams take the kids is the zucchini. If occasionally you do not know if you will do it by adding cheeses, but this technique used in this recipe, is another formula to soften the taste of many creams making them more palatable for children. The cheeses appears to be associated exclusively with the recipe for cream of zucchini, but I encourage you to try it out with other creams, which may find them appealing creams result so far did not like, such as pumpkin, potato, asparagus, broccoli , carrots, cauliflower (or culiflor as my daughter smells like when you boil), mushrooms or any combination thereof.

I recommend also incorporate other ingredients in small quantities to make them more attractive and more nuanced, such as garlic, leeks, onions, chives, etc.. until you give to your favorites. The delicate flavor of the leek can be a good start. Also remember to add a small potato to any cream can improve the texture to make it more homogeneous smooth taste as well.

Another thing that sometimes functions to make it more attractive creams add anything on their surface as a topping, such as in ice cream. White sesame seeds, toasted or black are a good option and in addition are very nutritious and tasty provide calcium, iron, lecithin and more. Children will be devoted to catching them, while they are taking their cream.

When we speak of solid vegetables, although there are exceptions, the theme changes considerably. Curiously, there are children who eat solid vegetables of all kinds and yet not want to see the cream or purees. It's as if they wanted quickly close the chapter of not being able to chew for months until they developed their dentition. If any of you are lucky, you may take the same or greater amount of vegetables in cream or nut puree, and almost certainly, over time, eventually accepting the latter also.

My kids eat pretty well spinach, chard, green beans and some other cooked vegetables, but sometimes you have to change their preparation to avoid being a dull moment. The green beans a splash of virgin olive oil is usually sufficient, by the way, watch out for virgin shoot "hot" because it is a flavor that children refuse and associated with the vegetables. Other times the mayonnaise is a great choice, so yes, homemade. But the appeal begins when a little more elaborate.

A good choice for green beans with garlic is simply fry and / or tomato sauce and spinach if usually like much fried with garlic and onions, but only to flavor the oil, saute spinach before then retired oil the chopped garlic and onion and then add it to those that will eat us adults.

Chard they can be particularly strong. While cleaning is important strand and wash thoroughly. Yes, yes, clean and wash all fresh means to work if you want your children to quality products. In addition to the green beans too, though you say you are very good, remove any threads and the ends and may even like them more, if you cut along the middle with a knife. I do not do it because they eat well, but that makes them more attractive, thinner and cooked before, thus achieving a more pleasant texture and appearance.

Regarding the greens I often prepare as the image top with sauce. First boil them with a potato and a glass reserve the broth. Then cut a large garlic and sofrío thick slices in a little olive oil. When golden to medium-low heat add half a tablespoon of flour and sofrío one minute until golden and add a spoonful of tomato sauce and a quarter teaspoon of paprika. Then slowly add the cup of reserved broth to link a light sauce. You can add a little salt or bouillon. When linked add the chard and mix well and let them cook another five minutes. This preparation softens the greens and make them more attractive to children.

I hope some of these tricks will work with your children and that you be aware of the importance of healthy eating for children and how vital it is for their education and their future.