Texture

I couldn’t eat this

but I could eat this.

I couldn’t eat this

but I could eat this.

Varying the texture of vegetables is how I’m able to eat enough calories.

A carrot is never just a carrot.
Eaten whole, sliced up, diced up or juiced up it all tastes differently.

So when dressings and accompanying vegetables come into play the taste combinations can become deliciously endless.

That’s how I can easily slip down 1.5 kg of carrots, a head of cauliflower, 5 courgettes or a couple of sweet potatoes. I get out my mod cons and vary up the texture.

I would no more find bowlfuls of uncut vegetables palatable than my omnivore friends are likely to but somehow that is what they all think my meal times look like.