Daisy didn’t actually eat my homework, but she does eat her vegetables – she loves carrots, green beans – oh who am I kidding? Daisy eats everything including tissues and my rose bushes when I’m not looking(grrrrrrr)! However, she is not to blame for today’s missing blog post. I have been really busy writing my first ever article for a print magazine today (I’m so excited and I’ll let you know when it comes out), so I didn’t have 

Dasiy isn't to blame

time, my bad. I wish someone would invent the 48 hour day.  I really do have the best intentions, but I always seem to be fighting the clock between my membership site, and The Roving Stove. I’m lucky I love what I do!

Julie Anne Rhodes

I always seem to be fighting the clock

Excuses aside, I thought you might enjoy reading Painting by Vegetable again, and feast your eyes on the recipe below. The post offers some sound advice on how to get your children to eat their vegetables. Now I

Julie Anne Rhodes

I'm always writing (recipes and blogs), prepping or cooking

need one on how to get Daisy to stop eating the flowers – pun most definitely intended! BTW, summer is coming, and we do still have a few flower t-shirts available in the shop if anyone is interested?

PS. I’d love to hear what tricks you have up your sleeve that makes vegetables more palpable for you?

Baby Bok Choy Saute


Supermarket chains are starting to carry more and more vegetables we may not be familiar with, so it’s fun to learn how to prepare them and add new things to our repertoire. Especially when they are really healthy for us and very easy to prepare like this baby bok choy (Chinese cabbage).



1 tablespoon peanut oil
1 tablespoon fresh ginger minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 pound baby bok choy, thick stem cut off and sliced in half lengthwise, rinsed well and drained
3 tablespoons vegetable broth
1 teaspoon toasted sesame oil
Salt and pepper to taste
1 tablespoon sesame seeds, toasted


1). Heat oil in a wok or large saute pan over medium-high heat. Add ginger, garlic and red pepper flakes, and cook until fragrant, about 1 minute.

2). Add bok choy, tossing gently to coat evenly. Add the broth, cover and cook for 1-2 minutes.

3). Remove from heat, toss in the sesame oil and season to taste. Sprinkle with toasted sesame seeds and serve hot.


Serve with any Asian style meat, poultry, or fish.

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  • April 14, 2012
    1:03 pm

    aww that little puppy face! How could anyone say no to that?
    The cauliflower mash has AMAZED ME. I put it on the plates and didn’t say a word and Holly not only ate hers but most of her father’s right off his plate. I finally came clean and she thought about it then just said lectured us all on how well it would make her grow. Last week when the crispy kale was cooling, she stood at the table eating it right off the baking sheet. Spinach in pasta is also a fave as are the smashed carrots. Roasting the veg has helped also – huge. Not just the kids but adults too. I always hated green beans… over cooked and boiled to limp ‘perfection’ but now are hit with garlic, some EVOO and roasted. THEN they are lucky to make it to cool down.

    Backyard veg growing is a huge hit too. We had a huge crop of peas last year that Holly ate raw before they made it inside. It also is a perfect opportunity to now only show how things grow but recycling, composting and natural pest control.

    • April 14, 2012
      3:08 pm


      “The cauliflower mash has AMAZED ME. I put it on the plates and didn’t say a word and Holly not only ate hers but most of her father’s right off his plate. I finally came clean and she thought about it then just said lectured us all on how well it would make her grow.”

  • April 14, 2012
    1:54 pm

    Perfect time for this post since everyone is planting gardens. Planting up some carrotts, baby tomatoes, fresh herbs is easy enough root and sending up shoots.
    I told my sister about cauliflower mash and she seems intrigued. Thank you for making me more knowledgeable about how to utilize vegetables to the max. Plus, I’ve learned from other members, like Jodi, to use veg as a carb. Jodi’s idea of shredding zuchinni to simulate noodles is stellar. So, I’m definitely eating my rainbow in fruit and veg these days. Can’t expect the kids to do this if Mum and Dad don’t set an example and make it seem really enjoyable, not just an exercise in nutrition.
    Glad that Daisy is adventurous in her eating, rather like Molly enjoying the blooms off of my kalanchoe. Sighhhhhh!

  • April 14, 2012
    3:28 pm

    I think if I ever see tinned peas and carrotts again, I will definitely lose it. LOL Thank goodness times have changed! What I have in my cupboards compared to what my parents had, is totally different. I am so blessed to be able to get out and pick up fresh goods as I need them. Have a great weekend Jewels! Remember, I’m only a computer stroke away if I can help in any way. [[[hugs]]]

    • April 16, 2012
      8:35 am

      In fairness, our parents were being bombarded with advertising for canned goods back then, and had no idea how much nutritional value was lacking.

  • April 14, 2012
    9:36 am

    I love your posts like no other (sounds cliche I know). I love sharing with other moms/bloggers/friends how much my 6 & 8 yr. old girls love eating raw bell peppers, yellow peppers, cabbage, white lettuce (my palette won’t accept the taste of white lettuce or peppers, unless torching hot,) Basically the stuff a lot of kids would turn their noses at. I have never forced vegetables and foods on them. If I know I wouldn’t eat it (surprisingly I have seen parents do this). I do encourage and if they don’t like it I keep mental Because I’m mom. Multi tasking what they like/don’t like, with 6 kids it can really throw you off, lol.

    • April 14, 2012
      3:05 pm

      Hope your sharing the website with all those moms/bloggers/friends too!

  • April 14, 2012
    9:44 am

    Sounds like your kids are “eating the rainbow ” as we all should. So important! Do you grow any of your own? I wish I could, sadly a green thumb is not one of my attributes.

  • April 14, 2012
    10:02 am

    I am starting one in our backyard this spring and can’t wait. Tatijana, my 8 yr. old & Tori, 6 are excited and are also joining the garden club at their school. And with all the couponing and savings I find I’m especially ecstatic to help purchase stuff needed for the school. Hoping to get better gardening tips because I can easily kill the simplest plant, sadly. The vegetables in our garden are perfect for our newest famly addition, Spot(bunny)he loves his veggies.

    • April 14, 2012
      3:06 pm

      Such a great way for kids to be connected to the food we eat.

  • April 14, 2012
    11:33 am

    Perfect post for today! I just came in after planting tomatoes and corn with Jessica! She’s a funny thing. She’s loves her sweets, but she also loves tomatoes, corn on the cob, carrots and snap peas! her favorite dinner at a restaurant is onion soup and salad with ranch dressing or a big bowl of chicken soup!

    I’m hoping that we at least get a little something out of our garden. If it shows promise, we’ll do a bigger one next year.

    • April 14, 2012
      3:07 pm

      I may need to come take gardening lessons from you Cheryl!

  • April 14, 2012
    3:12 pm

    I’ve been huge on anything green for most of my adulthood (fruit and vegetables only came from a can when I was a child – yuk), but now I’m purposely choosing lots of purples (eggplant and blueberries), red (beets, and peppers), and yellow (yellow squash, spaghetti squash, and peppers), and orange butternut squash plus a tree FULL of oranges this year in addition to my beloved greens.

  • April 15, 2012
    2:08 pm

    Dear jewels, i like your site.
    And this subject is a ver good one. What helps with my buys of 4 and 7 is that since they eat i steam vegetables with always some potatoes and then make a mash with some olive oil. They will eat any vegetable like that, but my oldest now is getting into the age that he will try things. With my brother being a chef himself they get more interested in food by being in and seeing a professional kitchen and that people have passion for cooking.

    • April 16, 2012
      8:38 am

      That sounds yummy – anything tastes better with mashed potatoes! I think it is a great way to start them out, then gradually get them eating the vegetables steamed to crisp tender (mashable could mean you’re losing nutrients) once their palates can handle them that way. So glad you like the blog!

  • April 16, 2012
    8:48 am

    I wish my garden grew… but our soil is not that great and I haven’t put the effort in yet to try and nourish it properly. The remnants of the drought here haven’t helped either (though it’s raining today)… But maybe just maybe I’ll be allowed things like bok choy soon – it’s high enough in Vitamin K that it’s on the don’t-have-too-much-of list when you’re on blood thinners (I’m hoping they let me off of them soon).

  • April 16, 2012
    7:36 am

    that photo of the baby bok choy is making me so hungry right now! I’m dreaming of planting my garden as the kids love to help me cook what we grow and they love eating the veggies as they pick in the garden. Sad thing is, it was 75 degrees here in MN on Sat and it is snowing right now. Such a crazy season. Oh to be in a steady climate right now…

  • April 16, 2012
    8:41 am

    It’s been a very weird winter/spring everywhere. At one point it was hotter in London this winter than in Los Angeles! We’ve had a really cool one here in SoCal (by our standards – not MN standards).

  • April 16, 2012
    9:14 am

    The more my daughter helps with planting the garden, the more interested she is in tasting the “fruits of her labor”. Love the recipes and stories!

  • April 16, 2012
    10:42 am

    Mmmm I love bok choy! Guess what I just added to my PCA grocery list…? 🙂 Shop today, cook tomorrow, and making enough for two weeks again. (Why not just double and freeze?) I hope you have a great week, Jewels! Xo

  • April 17, 2012
    8:16 am

    I SWEAR by cauliflower mash, Jewels. Your recipe is so versatile also. You can add almost anything to it and keep it low-carb and tasty as heck!

    By the way – the ONLY way Raven will eat her vegetables? She asks me every single night, “Mommy, is this from Julie Anne?” If I say yes, she’ll eat it. If I say no, she’ll say, “Mommy, you need Julie Anne. She’s a chef!”

    So you’re the key to my kids’ eating their veggies!!

  • April 23, 2012
    12:08 pm

    Great recipe! I made it a little too spicy for my family, but it was still delicious all the same, and I will definitely make it again!