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Explore My Daughter and I Try Healthy Foods in Every Color with 65,991 views, 1,457 likes, and 119 comments. Experience the impact of this video content that has captured audience attention.

Get 10% off Caraway with code "INF-BOBBY": http://www.carawayhome.com/bobby Rose and I are eating the rainbow of foods! We have assembled healthy foods in every color of the rainbow to see if Rosie likes them, why they are so good for us, and share some nifty tips and recipes to help your kids enjoy their fruits and veggies. Subscribe for more https://www.youtube.com/@UCnq1w-56tAvMdDup-CL6Vtg Recipes & More: Salmon Cakes: https://www.shopflavcity.com/blogs/recipes/salmon-patties-and-tartar-sauce?srsltid=AYCX9vLfs8DoOmOjzzKncdq5Z2LBr56RBpsN66CSMyJjKm1NRvdsBVjC Sweet Potato mash: https://www.shopflavcity.com/blogs/recipes/whipped-sweet-potato-mash?srsltid=AYCX9vI9JOJsnOoB4zQ9cpe-UOHaC43eB8WSZ_s1FojjNr2mYt3l7oif Blue Chia Pudding: https://www.shopflavcity.com/blogs/recipes/cerulean-blue-berry-chia-pudding?srsltid=AYCX9vI6AGWatOdZjMpGcRaBj0gPZI50RhurfLSf9wOdckps3limXUPA Brussels recipe: Roast sprouts at 400F for about 20-25 minutes, or until nicely browned, then mix 3 tablespoons of maple syrup with 1 tablespoon of rice vinegar in a small bow, and pour over the sprouts, mix, and roast another 3-5 minutes. So good! Red Lentil Pasta: That was the whole foods brand Slaw Recipe: Ingredients For the Salad * ½ head red cabbage, finely sliced * 1/4 head green cabbage, finely sliced * 1 large carrot, grated * 3 tbsp pecans, chopped * 2 tbsp raisins * ⅓ apple, chopped * 2–3 cooked beets, cubed * ¾ cup cooked wild rice * ½ tsp salt * Freshly cracked black pepper, to taste For the Dressing * ⅓ cup mayonnaise * 1½ tsp stone-ground mustard * 1½ tsp date syrup or maple syrup * 3 tbsp strawberry vinegar * 1 tbsp dried chives * 1 garlic clove, finely grated * 1 tbsp extra-virgin olive oil * ¼ tsp salt * Freshly cracked black pepper, to taste * Water, as needed Directions 1. Prepare the salad. Add the red cabbage, green cabbage, carrot, pecans, raisins, apple, beets, and cooked wild rice to a large bowl. Season with ½ teaspoon salt and a few cracks of black pepper. Mix well. 2. Make the dressing. In a separate bowl, combine the mayonnaise, mustard, date syrup or maple syrup, strawberry vinegar, dried chives, grated garlic, and extra-virgin olive oil. Add ¼ teaspoon salt and a few cracks of black pepper. Mix well. 3. Adjust the consistency. The dressing will likely be too thick, so add 1 teaspoon of water to loosen it. Add more water as needed until you reach your desired consistency. 4. Dress the salad. Add all of the dressing to the salad and mix well until everything is evenly coated. 5. Taste and adjust. Check the seasoning and add more salt or vinegar if needed. 6. Store and serve. The salad gets better with time as the flavors meld. Refrigerate leftovers in an airtight container for up to 2 days. Timestamps: 0:00 Intro 0:29 Red 3:51 Orange 6:55 Yellow 10:23 The Best Pans & Pots 11:40 Green 14:17 Blue 18:06 Purple

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