Stuck in a doctor’s waiting room this morning I was assaulted with the thrilling spectacle that is morning television. Luckily for me I arrived just as they presented a segment on ‘eat your way to looking younger’. Perfect timing since last week my daughter said, “Mummy, I’m just going to call you a lady, because you’re not a young lady but you’re not quite an old lady either.” Ahhhh. Another moment of kid truth that DOESN’T FEEL AT ALL OUCHY.
Anyways, I tuned in to the TV, all ears and was shocked to discover that…. I need to eat more fruit and vegetables. No shit. I mean, really? Does anyone think as they scoff a lolly or cinnamon doughnut that they are doing themselves a favour?
Regardless of the ailment, I seem to hear this same message repeated by health professionals over and over again. Eat less processed foods. Eat more fruit and vegetables.
Don’t we KNOW this by now? Am I overestimating the food education of our society? I think this is basic, boring drivel. Which is why I never bother to give that part of the message here – it’s a given, isn’t it? I’m more interested in giving inspiration for what to do with all that gorgeous fresh produce so that your kids will love it, too.
And my kids do love this vegie stew/soup. Clean bowls every time (when assisted with some fresh baguette slices). Originally I posted this as a pressure cooker recipe, but I’m happy to report that I made it in the slow cooker last night and can confirm that it needs 4 hours on high (which should translate to 8 hours on low). And chop your sweet potato and cauliflower into little pieces so that they can break down and be gorgeous.