Here's a lesson in parenthood: never assume they won't eat it.
Even though this is something I teach to others, I still get caught in this way of thinking from time to time. I get an idea of something I want to make and then worry they won't eat it. I have an inner dialogue with myself, debating whether or not I should make it, simply because I don't want to waste food or put the time into something that won't get eaten.
But you know, it's not always about the kids. There. I said it. What about us parents? What about the things we want to eat? What about getting our cravings and needs met? I say this in the most loving way possible, but kids need to know that the world doesn't revolve around them. It's a dangerous balance. I'm still figuring it out.
Most of what I make is very geared to what I believe my kids will like. But dinner is when I push the boundaries. Am I always successful? Nope. Am I more successful then not? Yup. I have set rules in my house about food, being respectful and letting them know that this kitchen isn't a restaurant.
My children are privileged... to have fresh food on the table everyday. They need to know this. Understanding this creates empathy, compassion and gratitude.
I believe as parents we need to model for our children self care. My biggest mode of self care is how I eat. I love food. I love eating food. I want them to witness my joy in eating. And so this means gearing meals to my cravings from time to time. After all, a family is about being a team player.
Ok, back to this recipe!
I was craving plants... lots and lots and LOTS of plants. So I listened to my body and followed my inspiration to create this recipe. And of course, I was wary that my kids wouldn't eat this dish, but they did... and they LOVED it. Lessons. Everyday.
- 2 tbsp coconut oil
- 1/2 small red cabbage, thinly sliced
- 3 green onions, sliced
- 3 large leaves of kale, thinly sliced
- 3 medium carrots, grated
- 2 cups cooked wild rice
- 1 15oz can organic chickpeas, drained and rinsed
- 1/4 cup nut/seed butter of your choice
- 1/4 cup tamari
- 2 tbsp sesame oil
- 1 in nob fresh or frozen ginger
- juice of 1/2 lemon
- 5 garlic cloves
- 1/4 cup water (or more for desired consistency).
- In a large frying pan over medium heat, fry cabbage for 10 minutes or until soft.
- Add onions, carrots and kale. Stir and cook for another 5 minutes.
- While veggies are cooking, add all the ingredients for the sauce to the blender and blend until smooth and creamy. Set aside.
- Add rice and chickpeas to the veggies and stir in. Cook for another 5 minutes.
- Pour sauce over top of stir fry mixture and mix together. Cook for another few minutes.
- Divide into bowls and top with green onions (only if you want!).