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request for advice-Picky eater with Sensory Issues
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<blockquote data-quote="Marguerite" data-source="post: 230840" data-attributes="member: 1991"><p>Marmite - bleah. It's like Vegemite with a pinch of sugar in it, very few Aussies will touch it. We used to have Marmite on our supermarket shelves when I was a kid, right beside the Vegemite. I haven't looked, but if it's still there it's only in the speciality shops these days.</p><p></p><p>(I like the "salt is food group" concept. When you mention anchovy paste, did you mean tapenade? Because tat has olives in it as well). Or you could try basil pesto.)</p><p></p><p>But it does go to show you - even foods you would think would be so similar, as to make no difference - people will still distinguish between them and refuse one but love the other.</p><p></p><p>The pureeing thing - is your child prefers creamy textures, then it could be sorth a try. But oterwise it could be counterproductive. Like Sandy, I hated my mother's cooking. Things were cooked to a flavourless mush and she had a habit of smuggling bits into stews. She used subterfuge as her first line of defence. When I was in my teens and one of my sisters came to stay, my mother 'helped' with the boy's medicine. Generally we had no trouble getting medication down a kid's neck, my mother could find a way that worked. But this boy - nothing would work. He was strong and would clamp his lips shut and refuse. So my mother hid his medicine in a bottle of sweet drink. The kid knew, and refused the drink. It didn't help that the medicine was peppermint-flavoured!</p><p></p><p>Of course, what we later discovered was that the boy was getting drugged in his mother's home, by a male guest. He was only a toddler and couldn't tell, but his reaction to his own medications should have told.</p><p></p><p>Broccoli - people hate it. I did too, as a kid. But I liked cauliflower with cheese sauce. Then I was given broccoli with cheese sauce - acceptable. The kids were unsure, they since had shown that they like it not cooked so much. And I also keep the broccoli in it's original shape, so they know what they're eating. I told them it was "little trees" and they LOVE to eat up little trees, in a mashed potato field dotted with peas and tiny carrot pieces, like flowers. Cauliflower is another kind of little tree, snow-covered maybe (especially with cheese on top).</p><p></p><p>I tend to give kids raw carrot, but I found a waffle cutter (the sort you use to make crinkle-cut chips with) and if you set it on a thin slice, then rotate the vegetable 90 degrees with every pass, you get a sort of waffle effect, like a grid with holes in. It makes carrot pieces crunchy but without giving you too much carrot to chew. I cut abowl ful of these and often find the bowl disappers fast, as if I had put out a bowl of crisps. And if te kids eat a bowl of "carrot crisps" then I don't need to serve them cooked carrot for dinner. They've already had theirs!</p><p></p><p>I also serve vegetable sticks with dips such as creamed cottage cheese mixed with corn relish. Or tzaziki, made from thick plain yogurt, salt, shredded cucumber, garlic and finely chopped mint. difficult child 3 hates creamy textures but will eat tubs of home-made tzaziki (the shop stuff is awful).</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 230840, member: 1991"] Marmite - bleah. It's like Vegemite with a pinch of sugar in it, very few Aussies will touch it. We used to have Marmite on our supermarket shelves when I was a kid, right beside the Vegemite. I haven't looked, but if it's still there it's only in the speciality shops these days. (I like the "salt is food group" concept. When you mention anchovy paste, did you mean tapenade? Because tat has olives in it as well). Or you could try basil pesto.) But it does go to show you - even foods you would think would be so similar, as to make no difference - people will still distinguish between them and refuse one but love the other. The pureeing thing - is your child prefers creamy textures, then it could be sorth a try. But oterwise it could be counterproductive. Like Sandy, I hated my mother's cooking. Things were cooked to a flavourless mush and she had a habit of smuggling bits into stews. She used subterfuge as her first line of defence. When I was in my teens and one of my sisters came to stay, my mother 'helped' with the boy's medicine. Generally we had no trouble getting medication down a kid's neck, my mother could find a way that worked. But this boy - nothing would work. He was strong and would clamp his lips shut and refuse. So my mother hid his medicine in a bottle of sweet drink. The kid knew, and refused the drink. It didn't help that the medicine was peppermint-flavoured! Of course, what we later discovered was that the boy was getting drugged in his mother's home, by a male guest. He was only a toddler and couldn't tell, but his reaction to his own medications should have told. Broccoli - people hate it. I did too, as a kid. But I liked cauliflower with cheese sauce. Then I was given broccoli with cheese sauce - acceptable. The kids were unsure, they since had shown that they like it not cooked so much. And I also keep the broccoli in it's original shape, so they know what they're eating. I told them it was "little trees" and they LOVE to eat up little trees, in a mashed potato field dotted with peas and tiny carrot pieces, like flowers. Cauliflower is another kind of little tree, snow-covered maybe (especially with cheese on top). I tend to give kids raw carrot, but I found a waffle cutter (the sort you use to make crinkle-cut chips with) and if you set it on a thin slice, then rotate the vegetable 90 degrees with every pass, you get a sort of waffle effect, like a grid with holes in. It makes carrot pieces crunchy but without giving you too much carrot to chew. I cut abowl ful of these and often find the bowl disappers fast, as if I had put out a bowl of crisps. And if te kids eat a bowl of "carrot crisps" then I don't need to serve them cooked carrot for dinner. They've already had theirs! I also serve vegetable sticks with dips such as creamed cottage cheese mixed with corn relish. Or tzaziki, made from thick plain yogurt, salt, shredded cucumber, garlic and finely chopped mint. difficult child 3 hates creamy textures but will eat tubs of home-made tzaziki (the shop stuff is awful). Marg [/QUOTE]
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