Vegies, vegies, vegies!!

A flower garden...

How can you get your children to eat more vegetables??

Try one of these ideas... don't they look great?!




 

A beautiful peacock...

Or even a human (sort of)!

My 'Boost' Juice

It is very rare for me to believe in a product so much that I would recommend it to others. But I just had to let you all know about these 2 products I use EVERY single day. I have a protein and superfood smoothie each morning and evening, and if by any chance I miss out I can tell the difference in my overall energy and attitude. I have noticed that it regulates my blood sugar levels (I don't crave sweet foods or any other food between meals) and I am not as tired with only a few hours sleep. Oh, and for any breastfeeding mums, it's awesome for your milk quality and supply.

I have tried many protein and super food formulas but not one has agreed with me. I do have a sensitive digestive system so the common protein powders formulated from peas, beans, etc... have been to harsh and I would always end up with a bloated stomach and hours of discomfort. What I absolutely love about this protein powder is that it is based on sprouted brown rice (which is easily digested) it's Vegan and RAW!! I am ever so thankful for this product - thank you a million Steven and Karen.

You can purchase these awesome products from www.edenhealthfoods.com.au

You can make your smoothie however you like but this is what I do. In a blender I put:

2 Bananas,

1 Cup Milk (rice, nut, soy, etc..)

1 Cup water (even more at times)

1 heaped Tbs 'Eden PowerProtein Raw Superfood Formula'

1 heaped Tbs 'Eden Superfood Formula'

3 dates, chopped 

1 Tbs Tahini (optional)

Blend altogether and ENJOY!

'As for me and my house we will serve the Lord.'

Posted by Melissa Awde

Cashew Sweet Cream

It is so nice to have a sweet cream for on fresh fruit or with one of your favourite deserts. There are many ways to make it so here is just one that we enjoyed last night! it is so quick and easy and really yummy too.

INGREDIENTS

1 270ml can thick coconut cream (I use Ayam brand)

1 cup raw cashews

seeds of 1 vanilla bean

1 Tbs honey

2 Tbs lemon juice

pinch sea salt 

METHOD

Blend all ingredients at a high speed until smooth and creamy.

Place in the refrigerator for a few hours or overnight to chill and thicken. 

"When one door of happiness closes, another opens; but we often look so long at the closed door that we do not see the one which has been opened for us" Helen Keller

Antipasto Polenta Stack

This is a family favourite for us!  I made it for breakfast for a friend and she took some great photos for me. it makes it so much easier when you have someone else to do that part. Thanks Janelle for the pictures and a lovely time at your place :)

For the polenta (to be made the night before or at least a few hours in advance)

1 Cup polenta

4 cups water

1 tsp salt

2tsp olive oil

1 tsp italian herbs or 1-2 Tbs fresh basil and oregano

2 green onions/1small brown onion sliced and sauted
 
Bring water to the boil
Add salt and olive oil
Slowly add polenta while stiring continually.
Continue to stir on a low heat for a few minutes then cover and sit for a further 5 minutes.
Add remaining ingredients and stir through
Pour into a small tray according to desired thickness and chill to set.
Note: if you are using a course polenta you will need to simmer it for longer for the water to absorb and the polenta to cook. It should be soft.

Grilled vegetables

1 small eggplant, sliced

1 red or yellow Capsicum (bell pepper), cut into large strips

2 small zuchini , sliced

1 purple or white onion, cut into wedges

2-4 tomatoes, cut into wedges

6-8 cloves garlic, peeled

Sprig of rosemary

Olive oil

Celtic sea salt

with the exception of the tomatoes, garlic and rosemary,mix the vegetables with a little olive oil and sea salt and place on a nonstick baking tray.
Place tomatoes on tray and drizzle with a little olive oil and sprinkle with sea salt
Wrap garlic cloves in baking paper and foil with rosemary and a little olive oil. Alternatively you can add the garlic and rosemary with the other vegetables but I love the soft texture and flavour of the wrapped infused garlic.

To serve...

Slice polenta into triangles and grill both sides with a little olive oil.

Place grilled polenta on plate and top with vegetables and basil pesto.

For a basil pesto recipes see below:

Pesto

1 large bunch basil

2 Tablespoons lemon

1 tsp Celtic sea salt

6 Tbs extra virgin olive oil

1 large clove fresh garlic

¼ cup macadamia nuts

2 Tbs pine nuts

 

Process all ingredients in the food processor

Here is an alternative Pesto recipe: Power Packed Basil Pesto

Posted By: Natasha Mansour

"O give thanks unto the LORD; for he is good: because his mercy endureth for ever."
(Psalms 118:1) 

Roasted Walnut and Artichoke Pesto

I have never experimented much with artichoke, but it was about time to. So up came this recipe which was so delish that I couldn't stop eating it! Use it as a dip or a spread - either way it will be gone quick.

Ingredients:
280g jar of Artichokes in brine (I get mine from Aldi)
1 cup packed Parsley
3/4 cup Walnuts, toasted
2-4 cloves garlic
2 Tbs Lemon Juice
1 tsp Celtic Salt
1/4 cup Olive Oil

Method:

• In a food processor pulse together the artichokes, parsley, walnuts, garlic, lemon, salt and olive oil until just combined.
• If you would prefer it a little softer or runnier add a little water and pulse through.
• Serve as a dip or on some toasted bread - Enjoy!

"O taste and see that the Lord is good."  Psalm 34:8

Posted by Melissa Awde 

Caramel Cookie Bar

This is sooooo yummy! We took it to a birthday party on the weekend and the hosts just loved it. I must say that it's an Awde favorite now. Make a double batch - you will be thankful.

Ingredients:

Caramel Topping:
1 cup coconut cream (try to use the thick cream only)
2 Tbs Cornflour
1/2 cup Rapadura sugar
Pinch of Celtic Salt
1 tsp Vanilla extract (optional)

•  Preheat oven to 180 degrees. Line a small square pan with baking paper.
• In a saucepan whisk together the coconut cream and cornflour until well combined then add the other topping ingredients. Whisk frequently until it just starts to boil and is thick and take off heat. Let the topping cool while preparing the base.

Base:
1 1/2 cups Spelt flour
1/2 cup Dessicated Coconut
Pinch of Celtic Salt
3 Tbs liquid sweetener (honey, agave)
2 Tbs Coconut Oil, at room temperature

• In a bowl combine the dry ingredients well and then add the sweetener and oil and mix together with your fingers until the mixture is just holding together when squeezed.
• Press evenly into the bottom of the pan.
• When topping has cooled a little, spread over the base.

Toppings:
1/2 cup Carob Buttons
1/3 cup roughly chopped Walnuts or Pecans
1/3 cup dessicated coconut
Few pinches of Celtic Salt

• Sprinkle the toppings over the caramel and let it bake for 20 minutes.
• Let the slice cool completely and them place in the fridge to let the caramel harden up. 
• Slice into bars and try not to eat it all in one go ;o)

"God is LOVE"

Posted by Melissa Awde

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

Chickpea Salad

Springtime is the Perfect time to make fresh salads and go on picnics! Here is one that we enjoyed again the other day. It is easy to make and a source of protien and calcium.

INGREDIENTS

1 1/2 cups dried chickpeas, soaked overnight and cooked

350g firm tofu, cut into small chunks

2 large onions, sliced

6-8 cloves fresh garlic, crushed 

1 red capsicum (bell pepper), sliced

2-4T fresh thyme or 2-4tsp dried

 Juice of 1 lemon

8T olive oil

1 tsp celtic sea salt

1 tsp herbamare 
1tsp seasoning such as vegetable stock powder or onion powder

half bunch fresh corriander (cillantro), chopped

• Fry the onion in 2T olive oil until soft
• Add half the crushed garlic, the celtic sea salt and the thyme and stir through
• Add capsicum and continue to stir for a couple of minutes, until the capsicum softens slightly
• Stir through the chickpeas, remaining olive oil and lemon juice.
• Chill

• In a seperate pan fry the tofu with the herb salt, seasoning and other half of the garlic, allowing it to brown a little on the outside.
• Chill

Just before serving, stir the tofu and fresh corriander though the chickpeas and ENJOY!

 

Thou wilt keep him in perfect peace, whose mind is stayed on thee: because he trusteth in thee. Trust ye in the LORD for ever: for in the LORD JEHOVAH is everlasting strength:
(Isaiah 26:3-4)

Posted By: Natasha Mansour

Israeli Couscous Pesto Salad

This salad is light and colorful and makes for a tasty side dish.

Ingredients

Pesto
To make the pesto, follow recipe under heading Power Packed Basil Pesto  on this blog site
Salad
250g gourmet pearl couscous
1 massel stock cube (chicken like or vegetable)
300g sweet potato, peeled and cut into bite size pieces
1 1/2 large red capsicum (peppers), quartered and deseeded
1 large red onion peeled, cut in half then quartered
Juice of half a medium lemon (or to taste)

Salt to taste 
Extra virgin olive oil to drizzle

                     
 












Method
  
_  Prepare vegetable. 
_  Place vegetables on a baking tray, place in a hot oven and cook until just tender. When done remove from heat and allow to cool. 
_  Remove capsicum cover with plastic wrap and set a side 10 minutes, then peel off skin and cut into bite size pieces.

_  Cook couscous according to packet instructions. Where it says boil water then add couscous, dissolve a massel stock cube in the water for extra flavor, then add couscous. 
_ When couscous is cooked remove from heat and let it rest and cool down. Fluff up with a fork to separate so couscous does not stick together. 
_  Prepare basil pesto.

Assemble

 Gently stir 3-4 tablespoons or (to your taste) of prepared pesto through couscous. Add vegetables and toss. Season with lemon juice, drizzle with extra virgin olive oil and salt to taste.

1 Peter 5:7 Casting all your care upon him for he careth for you
 
Posted by Yiannoulla Burness

Orange Infused Carob Truffles

This is our family favourite. I started making these truffles a couple of years ago after my sister Vanessa introduced me to them, and since then Imad keeps on asking for them. I think that they may become your family favourite too - give them a try.

Ingredients:

1/2 cup           Tahini
1/2 cup           Carob Molasses (this can be bought at middle eastern or continental stores)
2 cups             ABC (almond, brazil, cashew) , ground
2 Tbs              Orange rind, grated
1/2 Tbs           Orange juice
2 cups             Soy Carob Buds

Method:

• Mix together in a bowl the tahini, carob molasses, ground nuts, orange rind and orange juice.
• With damp hands take a teaspoon of mixture and roll into balls. Place onto a lined tray and place in the freezer until the balls are hard.
• Use a double boiler to melt the carob buds. I usually just put a smaller saucepan into a larger one; put water in the larger saucepan and let it boil and place the carob buds in the smaller saucepan and place that saucepan in the larger one and the carob buds will then melt well.
• Once the balls are frozen take out of the freezer and insert a toothpick in each one and insert in the melted carob making sure that the carob covers everywhere. Place the coated ball onto the baking paper, take out toothpick and place a nut on top. Done!

"Thou wilt keep him in perfect peace, whose mind is stayed on thee: because he trusteth in thee." Isaiah 26:3

Posted by Melissa Awde

Potato Leek Soup

We love warm soup in winter and potato and leek is one of our favorites. I have made this one without using vegetable stock as I have come across many people who can't have yeast. The stock does give a lovely flavor and of course you could substitute the herb salt with sea salt and stock to taste. However we really enjoyed it made according to the following recipe.

INGREDIENTS

1 kg  potatoes, chopped

1 medium sized leek, sliced

1 medium brown onion, diced

1 small stalk celery (I used the leaves and all as it was organic)

Small sprig parsley, chopped

2 cloves garlic, crushed

4 tsp herb salt

2 1/2 cups water

2 1/2 cups rice milk

1 Tbs olive oil for frying

METHOD

• Fry onion, leek, celery, parsley and garlic for a few minutes until soft.
• Add potato, water and salt and bring to the boil.
• Turn down to a simmer and continue to cook until potatoes are soft and mushy.
• Turn off, add rice milk and blend with a stick blender.
• Heat a little more if necessary and serve. 

Delight thyself also in the LORD; and he shall give thee the desires of thine heart.  (Psalms 37:4)

Posted By: Natasha Mansour

Fruit And Seed Slice

This is a tasty slice. Easy to make and great as a healthy snack for children's lunch box.

Makes 15 - 20 slices 

Preheat oven to 180 celcius
Lightly grease or line a 23 x 33cm baking pan with baking paper

Dry Ingredients

11/4 cups rolled oats
1/2 cup rapadura sugar (may use honey 1/3 cup, melted)

1/2 cup dessicated coconut
1 tablespoon ground flaxseed
2 tablespoon sunflower seeds 
2 tablespoon pepitas (pumpkin seeds)

1/4 cup sifted wholemeal flour
1/2 teaspoon healthy baking powder

1/2 teaspoon cardamon powder
1/4 teaspoon salt
1/2 cup dried fruit (cranberry, raisin, sultana, currants, apricot, date)
I used 1/4 cup cranberry and 1/4 cup mixed currant and sultana
sprinkle with sesame seeds (optional)

Wet Ingredients

1/4 cup light tasting oil
1/4 cup soy or non dairy milk
1 teaspoon vanilla
2 medium size bananas, mashed

Method

_  Place dry ingredients in a large mixing bowl except, the dried fruit.
_  In a separate bowl, combine the wet ingredients and mix together.
_  Gradually add the wet ingredients to dry ingredients, mix thoroughly.
_  Add the dried fruit and stir until well combined.
_  Pour mixture into prepared baking pan. Pat down and smooth out with a spatula or the back of a spoon.
_  Sprinkle with sesame seeds, press down gently.
_  Bake 35 to 40 minutes or until just firm to touch.
_  Cool in pan then cut into squares or bars.
_  Store in air tight container.

Isaiah 58:11 - And the LORD shall guide thee continually, and satisfy thy soul in drought, and make fat thy bones: and thou shalt be like a watered garden, and like a spring of water, whose waters fail not.

Posted by Yiannoulla Burness

Pumpkin and Pine Nut Brown Rice Risotto

Coming into winter it is lovely to have a hearty warm meal. My sister and I used to make this dish for an organic cafe in our local town. We always made a fresh vegetable stock with herbs from Mum's garden, Celtic sea salt and fresh organic vegetables, however if you don't have time to make fresh stock you can always use a purchased one or do as I did the other day and simply add herb salt or stock cubes to the water. 

Even though you are only using 1 1/2 cups rice this dish will easily serve a family of 4

INGREDIENTS:

1 large leek, sliced

1 medium brown onion, sliced

1-2 Tbs olive oil

1 1/2 Cups medium grain brown rice

3-3 1/2 cups vegetable stock (or water with 2 tsp herb salt or 2 vegetable stock cubes added)

1/2 tsp Celtic sea salt

1/2 gray pumpkin, cut into 1cm cubes

drizzle of oil and sprinkle of Celtic sea salt for roast pumpkin

1/2 bunch fresh coriander, chopped

2 tablespoons pine nuts, lightly toasted

METHOD:

1. Oil and salt pumpkin and place in oven to roast at 200+ degrees Celsius
2. Fry leek and onion in olive oil until softened and slightly browned
3. Add rice and stir through for about 2 minutes
4. Add stock and salt and leave to simmer until all water is absorbed. (about 40 minutes)
5. Let stand for a further 10 minutes then stir through pine nuts and fresh coriander and serve.  

  

"With long life will I satisfy him, and shew him my salvation." Psalms 91:16 

Posted By: Natasha Mansour

Muesli

In my mad rush to make and freeze some food before our new baby arrived I made about 6 batches of this delicious muesli. This is my favourite way of making Muesli as I prefer it with no dried fruit. You can easily add the dried fruit at the end of the baking process if you prefer.

Ingredients:

1/2 cup honey
4 cups rolled grain (I use '5 grain mix' which has a variety of different rolled grains, but you can use rolled oats or anything else that you may like)
1 1/2 cups roughly chopped ABC (almonds, brazil nut, cashews) mix
1 cup sunflower seeds/pepitas/sesame (you choose the mix you like - I added all sunflower seeds)
2 vanilla pods, seeds scraped out
1 cup dried fruit (optional)

Method:

• Preheat oven to 180 degrees Celsius. Line a large tray with baking paper.
• Heat the honey on the stove until it becomes liquid but not boiling. Add the vanilla seeds and mix well. Let the honey slightly cool.
• In a large bowl mix the rolled grain, nuts and seeds. Pour the honey over the mixture and stir through . Place evenly over the baking tray and put into the oven.
• Let it bake for 15-20 minutes, stirring every 5 minutes as the honey can easily burn. If you have an old oven like mine, you may leave it in for a little longer. Just remember that the muesli does harden as it cools so do not over cook.
• Take the muesli out of the oven and let it cool completely
• Add the dried fruit (optional)

ENJOY!!

"Rejoice in the Lord ALWAYS!"

Juice Paradise

 

This is one of my favorite times of the year because we are able to enjoy the different varieties of citrus that are in season. We are blessed in Hervey Bay to have weekly markets that provide the community with an abundance of fresh local produce. Check out where you live and see what is available in your area. 


Adding citrus fruit and their juices to your diet can provide you with many health benefits. 

Orange And Tangelo Juice

Plan daily to make yourself a citrus juice and provide your body with enough vitamin C to help fight infection and maintain a healthy immune system. Oranges have the highest amount of vitamin C.

These colorful juices are loaded with potassium to help reduce high blood pressure and stroke.

Blood Orange Juice

Adding citrus fruit to your diet is one way to increase your dietary fiber. Fiber helps keep the digestive system regular, it provides a sense of fullness without adding calories.

Mandarin And Grapefruit Juice

Blood Orange Juice

Pineapple Juice

Red varieties of grapefruits are especially rich in a powerful flavonoid antioxidant, lycopene. Studies have shown that lycopene protects skin damage from UV rays, and offers protection against prostate cancer.

Limes are low in calories, a good source of fiber, and high in vitamin C. They also contain phytochemicals, which may help protect against cancer and other diseases.

Enjoy your juice today and have better health tomorrow

Posted by Yiannoulla Burness

Isaiah 52:7 How beautiful upon the mountains are the feet of him that bringeth good tidings, that publisheth peace; that bringeth good tidings of good, that publisheth salvation; that saith unto Zion, Thy God reigneth!

Savoury Lentils and Rice

This meal was inspired by a very popular traditional Egyptian dish which I shall hopefully post once I figure out how to make it properly :)...I wanted something filling, easy and nutritious for lunch and we all enjoyed this so much that I thought that I would share it. It is made up of four components (rice and lentil base, tomato sauce, garlic dressing and crispy fried onion). Don't be daunted by the seperate parts as it is really quite quick and easy to prepare. I served it with a fresh cabbage salad and it went perfectly. Put the tomatoes in first as the longer they roast for the better the taste!

Serves: 4

Preparation time: 15 minutes

Cooking time: 1 hour

For the roasted tomatos

10 medium fresh tomatoes cut into half wedges

1 1/2  tsp salt 

4tbs oil 

1 onion, sliced 

place tomatoes and onion in a tray. Sprinkle with salt and drizle with olive oil. Roast in oven at 250 degrees celcius, stiring occasionally until tomatoes are soft and juicy and edges are browned

For the rice and lentils

1 cup brown rice 

1 1/2 cup green lentils 

2 tsp salt 

4 1/2  cups water 

Rinse rice and lentils and then place in a saucepan with water and salt and cook until water is absorbed and lentils and rice are soft.

For the dressing

4 T lemon juice

4 T olive oil 

4 cloves garlic. crushed

1 t salt 

Mix all ingredients together.

For the crispy onion

2 large onions, sliced thick

oil for frying 

Fry onions on high until crisp and brown.

To Serve...Place rice and lentils on plate and top with tomato sauce, dressing and crispy fried onions.

O satisfy us early with thy mercy; that we may rejoice and be glad all our days.  (Psalms 90:14)
 

Posted By: Natahsa Mansour

Chokos, Chokos and more Delicious Chokos!

Well we moved to a new home and lo and behold there was a huge, heavy laden choko vine in the backyard. None of us had ever liked choko (or even tried it), but we were not going to waste good food so we had to come up with some delicious ways to eat it. So here are some ideas apart from the traditional use in apple pie and soups.

Firstly we should mention that chokos are very easy to grow, yield a good size crop and are very nutritious. They are a good source of vitamin C and are high in dietary fiber.

 

The young tender chokos are easiest to use as there is no need to peel them. They also seem to have more flavour.  They have a darker more vibrant green skin and you can pierce it with your finger nail. If the choko is a bit older and tougher, you will need to peel it. Be careful as the chokos are very slippery as you take off the peel. I did read that you can chop off both ends and soak them in warm water for a few minutes to take away the slipperiness but have not tried it as yet.

Here is how we came to love chokos and we hope that you do too.

GARLIC FRIED CHOKO

Some Brazilian friends had told us how they LOVE choko fried in garlic and onion so that was the first dish on the menu. However we made it just with garlic and it was scrumptious. We sceptically prepared this dish using only a couple of chokos at first,  in case we didn’t like it. Well, it was a favourite at the table and we regretted making so little. Danny and Marco loved it so much that promptly after breakfast they ran out to the backyard and harvested as many chokos as their little hands could reach. Presenting them to us in the kitchen with big grins they exclaimed “Look Mummy and  Aunty Tashy, we picked the chokos for you.” We both knew that they were hoping for another meal of “garlic fried choko” and sure enough they requested it again the next day!

Ingredients

2 Tbs olive oil

2 large or 4 small chokos (about 500g)

4-8 cloves fresh garlic

1 tsp Celtic Sea salt

Chop the chokos so that you have pieces about 4mm thick (I usually cut the choko in half, then into strips and then cut into three but you can do it as you please).

Fry choko in the oil and salt for a few minutes

Add crushed garlic and continue to stir occasionally until tender.

CHOKO CHIPS

A gentleman at the markets told us that choko chips is the favourite at his barbeques so we decided to try those too. This quickly became Naders favourite, and well to be honest, we were all pleasantly surprised at how good they really were! We have made them several times since.

BATTERED CHOKO FRITTERS - GLUTEN FREE

Finally at a luncheon we were introduced to battered chokos. I have no idea what was in them but decided to make a gluten free version.

Ingredients

1 large choko, sliced to about 4mm thick

1 cup besan (chickpea) flour

2 ½ tsp herb salt (such as herbamere)

1 cup water

½-1 cup rice crumbs

Olive oil and water for frying

Whisk together the besan flour, water, 1 Tbs olive oil and 2 tsp salt to form a batter
 
Use the method below for frying using minimal oil
1. Heat a large non stick fry pan to a medium heat. (the fry pan must have a lid)
2. Dip the slices of choko in the batter and then rice crumbs and place in slightly oiled pan.  

3. Cover with the lid and leave for a couple of minutes, until the underside is browned. 

4. Lift lid and pour 1/8-1/4 of a cup of water in spaces between choko and cover immediately. 

5. Leave until all water absorbed, then drizzle a very small amount of oil on the top of the choko slices and flip them. 

6. Repeat  steps 5 to 7 for the other side of the choko slices. 

7. Finally turn the slices over to crisp up the top side as it may be slightly softened by the steam.

The choko inside the batter should be tender and cooked and the batter surrounding it browned.

Of course, you could simply fry them using more oil but we use the minimal method for the healthier option.

But my God shall supply all your need according to his riches in glory by Christ Jesus.  (Philippians 4:19)

Posted By: Melissa and Natasha