JANE FINDS JOY IN THE KITCHEN
INGREDIENTS Lunch roasted corn, peach, tomato & herb salad with feta (adaptation from my friend Katie Morford momskitchenhandbook.com
Serves 4 2 cobs corn , grilled and shucked
Breakfast Papaya with lime mango in coconut kefir yoghurt and low sugar granola
2 barely ripe peaches cut into ⅓ - inch wedges 3 medium or 2 large tomatoes cut into ½ - inch wedges 1 1 / 2 teaspoons minced jalapeno pepper 1 ½ teaspoons fish sauce ( optional ) 2 teaspoons honey or agave
INGREDIENTS
1 papaya , halved 1 lime halved 1 cup ( mango or coconut ) kefir yoghurt or plain greek yoghurt 1 / 2 cup low sugar granola or your favourite nuts and seeds mix . Method Squeeze the lime juice over the two halves of papaya and serve with a dollop of yoghurt and sprinkle with granola .
1 ½ tablespoon red wine vinegar 3 tablespoons extra - virgin olive oil
2 tablespoons chopped mint 3 tablespoons chopped basil Salt and pepper to taste Optional crumble some salty feta over the top Method In a large bowl mix the first 4 ingredients . In a small bowl whisk the fish sauce , agave , red wine vinegar , and olive oil and pour over the salad . Stir in the mint , basil . Season to taste .
| AUGUS T 202 1 • HOL A SOB E R |
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