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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

How to get bone broth into fussy kids plus recipe for coconut vanilla panacotta

soullachamberlain

Lately my kids have been really grumbling about drinking their broth.  The drill in my family for the past few years has been to consume 1/2 cup of broth (eg chicken, beef or fish stock) before the main meal. Maybe it's taste fatigue? Maybe they are not hungry enough? Maybe it's just boredom? So I needed to get creative about it. Here's what I'm experimenting with:

1. Instead of a cup of straight broth consumed as an entree before the main meal I'm using the broth/stock as a base for soups. Last night it was fish soup (made with left over snapper fillets and steamed veggies) and tonight was Asian style soup made as follows:

  • Steam Asian style veggies until soft (eg carrots cut on diagonal, thinly sliced red capsicum, green shallots, asparagus spears, sliced mushrooms, spinach leaves)
  • Heat chicken broth/stock (together with any left over meat such as chicken pieces) in saucepan (allow 1/2 cup stock per person) until warm. Turn off heat.
  • Add miso paste  (allow 1 teaspoon/person) into the saucepan with the broth and mix with stick blender until blended through.
  • Divide steamed veggies among serving bowls and add dollop of butter on top. Pour stock/miso mixture into bowls.
  • Add a drizzle of tamari (wheat free soy sauce) into each bowl together with a scattering of activated sesame seeds and a handful of nori seaweed (cut into strips).

Not only did my kids eat ALL of this soup without any fussing or stalling tactics but Michaela pronouned at the ned "That was really yummy! I'd like more please". Ironic that this was the one occasion where there was no more!

2. Not making such a big deal about them eating their "broth". Perhaps just referring to it as "soup"

3. Stretching dinner out to later (e.g. just before bed time) and reducing size of their arvo tea so that they are genuinely hungry at dinner time.

4. Making their serving portions smaller so they get through dinner easily without feeling daunted.

5. Adding a little more cold gelatinous broth to our banana kefir smoothies in the morning (without making a big deal that it's in there!)

6. Making sure the stock (or soup) isn't too hot when served which instantly puts them off.

7. Adding gelatin powder to desserts such as coconut vanilla panacotta. Gelatin powder is made from 100% ground up beef bones. It is gelatinous like home made broth and I use it as a setting/jelling agent in desserts. Here's my recipe for coconut vanilla panacotta!

Ingredients:

  • 350g coconut flesh (from approx 3 young coconuts)
  • 100ml whole milk
  • 80g cream (optional)
  • 2 tablespoons gelatin powder (e.g. Bernard Jensen or Great Lakes from GPA Wholefoods)
  • 2-4 tablespoons maple syrup (depending on desired sweetness)
  • 1 tablespoon vanilla bean powder
  • 25g coconut flakes (optional)

Directions:

Place all ingredients (other than the coconut flakes) into a medium sized saucepan and cook on low heat while blending with hand held blender until all ingredients are mixed well (about 3-5 minutes). Do not allow to boil. Pour into 4 ramekins or decorative glasses and refrigerate until set (this only takes a couple of hours). They can be eaten directly from the vessels they are poured into.

Toast the coconut flakes in a small frying pan until golden brown (this will only take a few minutes) and sprinkle a handful on top of each glass/ramekin. This can either be done before serving or ahead of time.

Serves 4 adults. My kids will take this to school tomorrow as morning tea in small glass Pyrex containers.

I'd love to hear from other parents on their thoughts about these suggestions and any other ideas in terms of different ways of incorporating broth into their kids' diets.