When it comes to preparing and serving gulay recipes at home, incorporating vegetables into a child’s diet has been a long dilemma for some parents. Instead of being frustrated, parents should understand the reasons why vegetables are less well accepted by a child. This has been a very common problem for many parents, as vegetables provide some of the best nutrients for a child’s growth.
There are many factors to a child’s low vegetable consumption but a range of sensory properties is often the key barrier. Studies show that vegetables are least liked by some children due to familiarity and innate liking for food that are either high in sugar or salt. Overcoming this barrier is crucial to helping your children consume vegetables and become a part of their diet.
Food preferences are formed at an early age which is a critical period of rapid growth and development. But it is also during this phase that a child learns to accept different tastes through repeated exposure and offering a variety of new food. Gradually introducing them to new types of food and vegetables will help expand their tastes and allow them to appreciate different kinds of dishes.
Parents play a key role in influencing their child’s food preferences. If kids won’t learn how to consume vegetables, they might grow into an adult with unfulfilled dietary needs. While patterns formed during childhood can easily be retained in adulthood, there are still a number of strategies on how you can make vegetables enjoyable for kids.
Cucumber is incorporated in this gulay recipe. This vegetable is great for salads and sandwiches. In the case of this kani canapé, you can add an extra kick of antioxidants and minerals to this snack. Cucumbers also promote hydration, which is important for the body. Eat the cucumbers with the peel so you can get all the nutrients.
- 1 pc (300g) French bread, sliced into 30 pcs
- 1 pc (300g) Ripe mango, seeded, sliced
- 10 pcs (120g) Kani (Crabstick), sliced
- 1 pc (150g) Cucumber, sliced
- 1 1/4 cups (300g) Japanese mayonnaise
- 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
- TOAST. In a tray, place sliced French bread. Toast for 3-5 minutes. Set aside.
- ASSEMBLE. Top the toasted bread with mango, kani, and cucumber. Then drizzle with Japanese mayonnaise and AJI-NO-MOTO® Umami Seasoning.
- SERVE. Serve and enjoy.
Sweet and Sour Eggplant
This is another easy to cook food recipe that your kids will appreciate. This simple Pinoy recipe can spice up the dinner table without sacrificing any nutrients or vitamins. Slices of eggplant are rich in fiber and are a great low-calorie alternative to unhealthy snacks. The sweet and sour taste is a signature Chinese flavor, add a healthy twist with eggplant and SARSAYA® Sweet and Sour Sauce.
- 4 cups (500g) eggplant, quartered
- 1/2 teaspoon AJI-NO-MOTO ® Umami Seasoning
- 2 pieces of eggs
- 1/2 cup corn starch
- 2 cups cooking oil (for deep frying)
- 2 tablespoons cooking oil
- 1/4 cup onions, sliced
- 1 1/2 cups bell pepper, strips
- 1 cup carrots, strips
- 1 pack (200g) SARSAYA® Sweet and Sour Sauce
- 1 teaspoon soy sauce
- SEASON eggplant with AJI-NO-MOTO® Umami Seasoning.
- DIP, DREDGE and FRY. Dip the seasoned eggplant in beaten eggs, then dredge in corn starch. Deep- fry in oil until golden brown. Drain and set aside.
- STIR FRY. In a separate pan, add oil and stir-fry onions, bell pepper and carrots for a minute.
- SEASON with SARSAYA® Sweet and Sour Sauce and soy sauce. Add deep-fried eggplant. Mix well. Serve and enjoy!