Our divine recipy of the month.
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Filling and nourishing salad for late summer meals. These are not peas they are beans full of goodness. High in fibre and great for inflammations and anaemia. Recent finding show in that beans do not increase flatulence and the concern may be overrated read more here.
1 cup Black eye beans soaked over night
3 cups boiled water
2 cups tomatoes diced
1 cup cilantro
1 tsp Himalayan salt
Black eye pea salad dressing
1/2 cup olive oil
1/2 tbsp fennel seed powder
1/2 tbsp cumin powder
1/2 tbsp coriander powder
Okra & Leaf salad
4 cups mixed baby leaf
1/2 cup basil leaf
1/2 cup okra
3tbsp olive oil
2 tbsp coconut oil
2 tbsp omega’s oil
2 tbsp Brewers yeast powder
1 lime zest and juice
1/2 tsp citron salt or Himalayan salt
Cook the black eye peas on a medium boil (skimming when necessary)
for 1 hour until soft and allow to cool.
Dice the avocados and wash and cut the cilantro then mix together in a bowl with the tomatoes.
Mix the black eye pea salad dressing together.
Add the black eye peas to the bowl and pour over the salad dressing.
Let them settle on the side whilst you make the leaf salad.
In a large salad bowl add four handfuls of salad and whole basil leaf.
Mix the dressing together and leave on the side.