Your mother told you to eat your vegetables. Now the Recipes for Health columnist Martha Rose Shulman suggests blending them. She writes:
Here’s a new concept: view the holiday party season as an opportunity to eat more vegetables and legumes. I spent a week making Mediterranean vegetable and bean purées that we spread on toasted bread and devoured for lunch and dinner every day. My son and I managed to consume nearly a pound each of fresh spinach, carrots, and winter squash. Liam is admittedly a very hungry, athletic teenager, but this was a great indication that something healthy and delicious (and pretty, too!) on a canapé is just as likely to be gobbled up as something not-so-healthy.