Try these easy recipes for Beetroot Pesto, Mexican Salsa and Chia Seed & Fig Jam…even fussy kids are sure to develop a taste for these! These recipes, using superfoods that are high on nutrition, are easy to make, courtesy Swasti Aggarwal, Food Strategist, Foodhall and Instagrammer Shivesh Bhatia.
Beetroot Pesto
Cooking Time: 10 minutes
Difficulty level: Easy
Serves: Makes 1 jar of pesto
INGREDIENTS
2 large beetroots, boiled (or roasted) and peeled | 3 tbsp pine nuts, slightly toasted | 1 clove of garlic | 3 tbsp extra virgin olive oil | 3 tbsp grated parmesan | Arqa Salt & pepper to taste
METHOD
Place all the ingredients in a food processor and blend till smooth.
Store in an airtight container in the refrigerator for up to 4 days.
Mexican Salsa
Cooking Time: 10 minutes
Difficulty level: Easy
Serves: 3-4 people
INGREDIENTS
½ onion, finely chopped | 400 gm tinned tomatoes | 11 to 15 dried arbol chillies | 1 jalapeno | 1 bunch fresh coriander | 1 clove of garlic | 1 tsp lime juice | ½ tsp pepper | ½ tsp salt
METHOD
Pluck the stems off the arbol chillies and blend in a food processor.
Add the tinned tomatoes, onions, garlic, handful of coriander, lime juice, salt and pepper and blend to desired consistency. We recommend keeping it a bit chunky.
Refrigerate for at least 1 hour before serving.
Chia Seed & Fig Jam
Cooking Time: 45 minutes
Difficulty: Easy
Serves: 4-5 people
INGREDIENTS
1 cup figs/ plums/ any fruit of your choice, evenly chopped | 2 tbsp lemon juice (optional) | 3-4 tbsp maple syrup or according to taste | 2 tbsp chia seeds
METHOD
Over medium flame, cook the figs (or any other fruits) with maple syrup and lemon juice for about 15 minutes in a saucepan, till it becomes pulpy and juicy. Mash the pulp with a fork while it is still on the flame and continue to cook till it’s of desired consistency.
Now, stir in the chia seeds and cook for another minute.
Take the saucepan off the heat and let the mixture cool for 10 minutes until it sets to a thick consistency.
If the jam seems a little runny, stir in a tablespoon of chia seeds and let it sit for another 10 minutes.
Store in a glass jar. Allow the jam to cool completely before use.
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