When our son was in his early early years, we didn’t play with many spices ( 🪴herbs, yes!) because he often confused spices and spicy food with a food allergy reaction in his mouth. 🥵Now that he’s older and we’ve worked consistently on communication, and he can eat spices and pepper, and we can get more creative developing his palette and acceptance of diverse ranges of cuisines.
Not only is diversity in diet important to gut health and balancing out the immune system, but spices have incredible medicinal benefits that can support our immune health.
So why am I posting this video without music? Well, it’s definitely not for the algorithm. 🤪 Rather, I wanted to show you that it’s never too late to fold in new wellness habits. Oftentimes, the novelty of introducing something new can reawaken their excitement for food. Lamb chops with dates, feta, and tahini in this case. 🤤 🙏🏻
In this recipe, we used the spice cumin, and paired it with fresh dill, mint, crushed red pepper, garlic, tahini, yogurt…so many yummy flavors that he loves and may learn to love even more with consistent introduction. Did you know it can take 15 introductions of something new before a child accepts it? 🤔
One of my goals this year is to get more culturally curious with recipes and ingredients. Especially now that our son has overcome + minimized his food allergies. Each season I’m going to dive into a new cookbook from another culture since it’s fun for me and a great way to cultivate acceptance of new flavors and cultures. This winter’s cookbook is “Aromas of Aleppo: The Cuisine of Syrian Jews.” Are you guys interested in joining me in this cookbook adventure? I’d love to know which cookbooks you suggest for Spring! ❤️