Researchers tried a big serving of food psychology and a dollop of trickery to get diners to eat their vegetables, and it worked. Reading the results of this study made me laugh and think is this truly the way to wellness? Veggies given names like “zesty ginger-turmeric sweet potatoes” proved to be more popular at a Stanford University cafeteria than labels that made them sound healthy, like “low-fat,” “reduced-sodium” or “sugar-free.” These labels left me thinking a host of things “How do I order when I am dining out? (I always look at what the tables around me are having, and then I look at the menu.). The curious researcher in me couldn’t help but wonder “How do we present meals to family and dinner guests?” I know I don’t use any of the phrases mention above. I recently whipped up this carrot dish after being inspired by the farmer’s market. What would you call it?
- 1/2 lb carrots
- Juice from half a lemon
- 2 tbsp. butter
- 2 tbsp. honey
- 2 tbsp. Grill Mates Brown Sugar Bourbon
Preparation: Peel and chop carrots into coins. In medium bowl add all ingredients except butter and toss. In medium sauce pan add butter and swirl skillet until melted. Cook carrots until crisp-tender, seven to nine minutes until carrots are tender and liquid is syrupy (there should be only a small amount of liquid remaining).