When I tell you that Kenya took the bowl of this Carrot Ginger Miso Dip and tried to drink it, that gives you some idea about how much he LOVED it.
I get so many emails from parents saying that their little ones won’t eat vegetables. In my experience if you give them something to dip their vegetables in, magically they want to give it a try. I’m not saying this will work with every child, but it’s worked for many people I’ve suggested it to.
Taking the vegetable pieces and dipping them in a variety of different sauces makes eating a fun activity. One of my readers even suggested coming up with little names for the veggies like “trees” for broccoli, “logs” for carrots and “sticks” for beans. You can also try eating veggies with your child. Even better, at our farmers’ market you can buy all kinds of different fruits and vegetables by the piece, so I don’t have to spend tons of money before figuring out which his favorites will be.
I’ll be posting more dips in the future and I guarantee this will be a good start for little ones that usually have an aversion to vegetables.
Carrot Ginger, Miso Dip
- 1 large carrot, finely grated (about 1/2 Cup)
- 1 tablespoon ginger, minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon yellow or white miso
- 3 tablespoons vegetable or canola oil
- Place the first 4 ingredients in a food processor or blender and puree.
- Drizzle in the oil while machine is running until puree is thick and creamy.