Food guru and mum-of-two Tina McFadzean uses local fresh produce
Tina says: ‘Colourful, seasonal and local are three words I love to use when shopping for food. With that in mind, here are some very easy and delicious ideas, using the veggies that children love to turn their little noses up at...’
This tangy and delicious dip and dressing is a great way to get the nippers to eat beetroot – and enjoy it! They will love the sweetness and of course the colour, never realising they are eating a super-food vegetable with an undeserved bad rap.
2 cups peeled grated raw beets
1 cup chopped onions
½ cup honey
1 clove garlic, chopped
½ cup apple cider vinegar
1 cup real mayonnaise
Place all the ingredients in a food processor and puree until smooth. Serve with carrot sticks, sliced cucumber or sugar snap peas for dipping. Store in the fridge.
These babies are a fantastic lunchbox alternative to sandwiches, and they are packed with fresh, raw veggies too!
Thinly sliced cabbage
Fresh mint leaves
Fresh ginger, grated
Mix cabbage, lettuce, mint and daikon. Blend strawberries, a teaspoon of fresh ginger, a spoon of sugar and a pinch of salt. Soak rice paper till soft and then dry on towels. Drizzle sauce over and place salad on top and roll up tightly. Serve with extra sauce.
Caramelized Brussel Sprouts
Brussel sprouts are the number one most hated vegetable amongst children. But it’s all in the cooking method. When cooked this way they become candy sweet and palatable, plus the lemon adds a wonderful accent. This is adapted from a Goop.com recipe.
500 grams Brussel sprouts
Extra virgin olive oil
Course salt & black pepper
Steam sprouts for five minutes, let them cool, then cut them lengthwise. Place them over medium high heat. Put sprouts in single layer, brush them with olive oil and leave them to rafour minutes. Do not stir them. Flip, then cook three more minutes without stirring. Remove to a platter, season with coarse salt, pepper, the olive oil and a good squeeze of lemon. Toss and enjoy!
This delicious smoothie/soup dessert is a healthy treat, served with marshmallows and fresh strawberries. Who says the five-a-day can’t be fun?
4 cup fresh strawberries, hulled and sliced
Pinch of salt
1/4 cup sugar
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup sour cream
1/2 cup ginger ale
Sliced strawberries to garnish
Place sliced strawberries and a pinch of salt in blender and blend until smooth. Add sugar, milk, lemon juice and vanilla then blend. Add sour cream and ginger ale. Blend well. Cover and chill. Garnish soup with sliced strawberries. Absolutely delicious and gone in a flash – we guarantee it!
Time Out Dubai,