Cabbage & Peas Served With Rotis

Cabbage, Peas & Tomatoes

20ml cooking oil

1 medium onion-chopped

3-4 curry leaves

2-3 dry chillies

or

1-2 green chillies

3ml mustard seeds

1 head cabbage-shredded

200ml fresh or frozen peas

100ml sliced tomatoes

2ml turmeric powder

5ml mixture of cumin and coriander powder

7ml salt

Method

1. Heat oil in a heavy based pot, add the onions and allow to brown slightly
2. Add all of the other spices and allow to splutter
3. Add the cabbage, peas tomatoes and powder spices, lower heat and allow to cook till cabbage is tender
4. Season with salt and garnish with chopped fresh coriander, before serving with rotis

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Cool Corn Salad

Corn Salad (Serves 4)

10ml oil

60ml chopped onion

10ml roasted cumin seeds

10ml sesame seeds

1 finely chopped fresh green or red chilli

500ml of fresh corn of the cob

35ml water

50ml chopped peanuts

65ml freshly chopped coriander

5ml salt

5ml lemon juice

15ml sesame seeds (garnish)

30ml plain yogurt

Method

1. Heat oil in a pan and add the chopped onion and allow to cook for a few minutes
2. Once onions are translucent, add the cumin seeds and stir until the aroma arises
3. Lower heat and add the sesame seeds, chilli and corn
4. Mix thoroughly and add the water and cover the pan and allow the corn to cook for about 5minutes on low heat
5. Once cooked remove from heat and add the peanuts, fresh coriander and season with salt and lemon juice
6. Serve warm or cold in little bowls garnished with a sprinkling of sesame seeds and a dollop of yoghurt

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Sprouts

Mung Bean Sprout Sandwich (Serves 4)

350ml sprouted mung bean

125ml mashed potatoes

100ml finely chopped baby spinach

 75ml finely chopped red onion

75ml finely chopped tomatoes

20ml freshly squeezed lemon juice

35ml finely chopped coriander

5ml freshly ground black pepper

2-3 green chillies finely chopped

7ml salt

2ml sugar

75ml your choice of a sweet chilli sauce

8 slices of your choice - low GI bread

Method

1.     Mix all of the above together (except the bread), and allow to stand for about 10 min.

2.     Pair the bread and lay on a bread board, spread the sweet chilli sauce on the insides of the bread

3.     Place a portion of the filling on one slice of each pair and cover with the other slice and cut into desired shapes and serve on a platter of finely chopped baby spinach

4.     Or pack into a lunch box for a healthy lunch at the office or for the kids at school