Everybody knows you need to eat your vegetables. The trouble is, sometimes you just don’t like them and this can be due to everything from childhood experiences to genetic makeup to habits and what kind of flavor palate you have. Below are three steps that can help you go from being a veggie-avoider to a veggie-lover:
Think of a vegetable you know is good for you and you should eat, but you normally don’t. Make that the focus of your challenge to try it. Then try it again. Still hate it? Choose another vegetable from your list and try it a couple of times. Exposure is usually the first step to adopting a love for certain flavors.
It’s much easier to eat a pile of green stuff when there are some other flavors mixed in. Adding some complementary flavors to your vegetables can keep things interesting. For spice, try minced garlic, crushed red pepper, jalapeno slices, or your favorite seasoning blend. Sour is another flavor that can compliment veggies and includes lime/lemon juice, vinegar varieties, and fermented things like kimchi or pickles. The last category is salty and can include capers, olives, feta cheese or regular old salt.
The final step in training your palate is to add things to your veggies that make them a no-brainer for you to eat - things you already love. For sweet flavors you can go with honey, berries, citrus fruits, or even cooked onions. For more savory flavors think things like nuts, avocado, tahini, or even bacon. Take it easy with these cushion items, but use them if you need some enticement to take on the green stuff. Over time, try backing off of these things.
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