Judging by the amount of interest and positive feedback that I received on my last post about toddler nutrition and recipes I thought I would stick to the same theme for today’s post.
Looking through all the comments & feedback that I received I’ve been noticing a common challenge when it comes to toddler meals: raw vegetables.
Either your toddler is too young to chew through raw crunchy veggies or like most kids, they don’t like vegetables.
I mentioned in my last post, that it’s important to avoid “hiding veggies” on your kids. Yes, you may succeed in getting some vegetables into them, but it’s also important for them to know what different vegetables look and taste like.
Here’s a great healthy toddler snack idea that not only includes a raw vegetable in the dip, but also serves as a healthy dip for raw veggies; it’s veggies on veggies!
Adapted from Vegan Family Recipes
1 small can organic chickpeas, rinsed and drained
1/4 cup fresh herbs (dill, basil, chives, mint, etc.)
½ English cucumber (washed, skin on, roughly chopped)*
½ tsp. Mrs. Dash
2 tbsp. lemon juice
1 tbsp. extra virgin olive oil
2 tbsp. natural almond or peanut butter
1 small clove garlic, minced
Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.
Scoop hummus into a bowl and drizzle with olive oil.
Serve with Mary’s crackers, raw veggies or as a spread on sprouted bread or brown rice cakes
*Feel free to get creative with the raw veggies that you add in; you can also try beets, broccoli, carrots or spinach!