Red bean slaw

My working lunch today

Cabbage 1 c chopped
Celery 1 stick chopped
1 red pepper
2 tbs ruby red raw sauerkraut
1/2 c Farro cooked (brown rice would do)
1/2 c red kidney beans

1 portobello mushroom chopped and sautéed with 1/4 onion & 1 tsp garlic granules
1 tbs pumpkin seeds for garnish

Dressing: (blend together) add just enough to moisten the salad
1/2 tsp roasted garlic hot sauce
3 tbs vinegar
2 tbs Dijon mustard
1 tbs maple syrup


Mm the colours, the flavours, the crunch

Holiday Chickpea & sweet potato soup

Self catering on holiday in UK & whipped this up. There were chickpeas needed using and I had some marinated semidried tomatoes which inspired me.


(Serves 2)

1 Sweet potato / kumara
1/2 onion chopped
1/2 red pepper chopped
2 stalks of celery finely chopped
1/2 carrot sliced
handful of marinated sundried tomatoes, chopped
2 c vege stock
1 tsp italian herbs
1/2 to 3/4 can chickpeas (drained)

Saute the onion in a little water, add celery and pepper and carrots and deglaze with water as needed. Add the stock and then the kumara and chickpeas, season with herbs. Simmer 20 minutes. Remove 1 1/2 cups of soup and mash with potato masher and/or fork (blend if you have a blender) and return to pot - stir in and serve with whole grain roll and hummus (or your favourite soup accompaniment).

You could garnish with parsley and or nutritional yeast and freshly ground pepper if you have any.

You could try this with a morrocan spice blend instead of the italian herbs - i was going to do this but couldn't find this at the local supermarket.