How to make vegetables edible?!
I was thinking about blending them into some kind of drink, maybe I can drink it at lunch break at work or something. So the question is this. Is it possible to make a fluid full of good stuff that doesn't taste like I'm eating a giant water filled turd?
I tried the v-drinks but they taste just as bad. I tried holding my nose and guzzling it all back but I sill puked it out.
PS, please don't tell me to take vitamin tablets as there not actually proven to do anything even to this day.
Cheers.
Answers:
Best Answer - Chosen by Voters
I usually give this advice for kids who don't eat vegetables, but what the heck - it might work with an adult - Make the vegetables SWEET. Here are a couple recipes...
honey-glazed roasted carrots and parsnips (if you can't find parsnips - use just carrots, but like carrots, parsnips are kind of sweet-ish to begin with).
2 lbs carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 lbs parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast 10 minutes; stir. Roast 10 minutes longer, stir, and reverse sheets. Continue roasting until are tender slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
______________________________________…
braised endive (I use this method with baby bok choy and some other veggies as well)
1/3 cup water
2 tablespoons unsalted butter
1 teaspoon sugar
3/4 teaspoon salt
3 medium Belgian endives (1 lb total), each cut lengthwise into 6 wedges
Bring water, butter, sugar, 1/4 teaspoon salt, and a pinch of pepper to a simmer in a 10-inch heavy skillet. Add endive in 1 layer, then braise, covered, turning wedges over once, 10 minutes.
Remove lid and increase heat to moderately high, then cook, turning over occasionally, until all of liquid is evaporated and endive is very tender and well caramelized, 6 to 8 minutes.
______________________________________…
onions with currant, port and balsamic glaze - these are a little more work, but it's like eating candy not onions. Chop up some raisins if you can't find currants.
2 pounds small boiling onions (about 3/4 to 1 inch in diameter)
1 cup (or more) ruby Port
2/3 cup dried currants
3 tablespoons butter
2 tablespoons (packed) light brown sugar
2 tablespoons balsamic vinegar
3 teaspoons minced fresh thyme
Cook onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with remaining 1 teaspoon thyme and serve.
your system is kicking back veggies?? thats healthy.
How about tomato sauce? like over pasta with lots of cheese. You can chop up veggies super super tiny and blend them in with the sauce, you wont even be able to taste it. You can add lots of garlic too which will cover up the flavor even more.
Have you tried vegetables raw? Not all of them, of course, but some are better raw than cooked. A bit of butter improves almost any vegetable, IMO. If you eat butter.....
Hello
Try steaming carrots, they taste sweet and are delicious - totally different to bland boiled carrots.
see an allergist to rule out a food allergy -keep a food diary.
wheatgrass shot! one equals a kilo of leafy green veges!
try eating them with something. like you can buy fettucini alfredo with broccoli at grocery stores. it's so delicious and you can't really taste the vegetables. you can start out with foods like that and it'll eventually get easier and you'll get used to vegetables. blending vegetables into a drink sounds like a bad idea. it probably won't look to good and will taste just as bad :( you can try eating salad. it's really good for you. you can try adding vegetables to your sandwich, soup, or pasta. another option is eating fake meat, which is made from soy. you can get that at almost any grocery store in the freezer section.
