Bean and Corn Salad infused with Sundried Tomatoes and Coriander

Lastnight we were invited for dinner and I wanted to make something quick and scrumptious as my time was limited. This salad was a hit and it has been requested again by Imad and the boys.

Ingredients:
3x 400g cans of 4-Bean Mix
1x 400g can of Corn Kernels (try to get organic if available)
1/2 cup of Marinated Sundried Tomato Strips
1 Red Spanish Onion, cut into crescents
2 tsp Celtic Salt
4-6 Tbs Lemon Juice
1/2 cup Fresh Coriander, chopped finely


Method:

• Rinse all the beans and corn and let drain. Place into a large mixing bowl.
• Cut the onion into crescents and place in the bowl with the sundried tomato, salt and lemon. Use more or less salt and lemon until flavour reached as all salt and lemon has varying flavour. Mix well, cover and place in the fridge for an hour.
• Just before serving mix through the coriander, or if you prefer you can use parsley.

Enjoy! This is a new family favourite and I hope it may be yours too.


Blessings!!



Posted by Melissa Awde

Crumble Top Pumpkin Muffins

This recipe makes 16 healthy wholesome muffins. Enjoy!

Pre-heat oven to 180 degrees celcius

Ingredients for muffin batter

1/2 cup cooked pureed pumpkin (sweet variety, butternut is good)

1/2 cup apple puree

1/4 cup light tasting oil

1 teaspoon vanilla essence

1/3 cup honey

6 tablespoons non dairy milk

2 tablespoon lemon juice

1/2 cup walnuts, chopped

1 tablespoon flaxmeal mixed with enough water to make a thick paste

3/4 cup wholemeal bakers flour, (this flour is lighter than stoneground)

3/4 cup unbleached plain flour

1 teaspoon ginger powder

2 teaspoons healthy baking powder

Ingredients for crumble topping

1/4 unbleached plain flour

2 teaspoons rapadura sugar

2 T non dairy butter

 

 

Method

_  Lightly grease muffin trays and set aside.

_  Prepare crumb topping by combining flour, sugar and non dairy butter in a bowl. Mix with fingers or a fork until the mixture resembles coarse crumbs. Set aside.

_  For the muffin batter place the wet and dry ingredients in two separate bowls. Fold the dry into the wet until a thick batter has formed.

_  Fill muffin tray three quarter full with batter, I used an ice cream scoop. Sprinkle crumb topping over batter.

_  Place trays in prepared oven and cook 20 minutes until golden in colour. Check if they are done by inserting a toothpick into the centre of the muffin. The tooth pick should come out clean.

_  Remove from oven leave in trays at least five minutes then remove and place on a cake rack to cool. Store in air tight container.

Psalm 119.165  Great peace have they which love thy law: and nothing shall offend them

Posted by Yiannoulla Burness