Raw veggies are usually the last item your kids will touch on their plate, unless they are hidden in a yummy, kid-friendly recipe, according to The Food Network. One effective ingredient for masking raw veggies in dishes is apple. The apple is versatile, provides a sweet disguise and adds a solid source of vitamins and minerals to the recipe. Pureeing vegetables and adding them to main ingredients such as sauces, dressing and cold soups is a simple way to sneak in your kids daily three to five.
Raw Veggie Pasta Salad
This recipe hides the veggies in yummy pasta with a zesty flavor. Begin by boiling your pasta, preferably whole grain, or vegetable tri-colored pasta. Finely chop up some broccoli, zucchini, squash, tomato, cucumber, carrots and yellow, green and red bell pepper and mix in a large bowl. Cool the pasta a few minutes before adding it to the veggie mixture. Once added mix well and add olive oil, fresh lemon juice, parsley, sliced black or green olives and salt and pepper to taste. Chill before serving. The key to getting the kids to eat their veggies and not pick them out of this salad is to chop your vegetables as fine as possible.
Guacamole
Guacamole is a yummy dip or condiment that is high in essential fats, vitamins and minerals. Take your guacamole up a nutrition notch by adding pureed broccoli, kale and red, yellow and green bell peppers. Mix mashed up avocado with veggie puree, minced onion, diced tomato, green chili, cilantro, lemon or lime juice and, if you like it spicy, a little jalapeno. Serve chilled with chips, on sandwiches or as a side.
Tu-Nut Pita Sandwich
This raw vegetable recipe is tasty and nutritious and completely raw; no fish or dairy at all. The base of this recipe is pureed almonds and mushrooms, which are high in essential fatty acids and protein. Once you have your base mixture ready, add finely chopped celery, zucchini and broccoli, raisins and finely chopped apples; mix well. Serve chilled on pita bread, sandwich bread or in a wrap.
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