Monthly Archives: April 2013

Bean And Butternut Stew

Bean and Butternut StewBean and Buttternut Stew


150g Kidney Beans
2 tablespoons of olive oil
1 x large onion chopped
3 x peeled sliced carrots
1 x large chopped sweet potato
2 x sticks of celery sliced
1 x de-seeded chopped chilli
3 x cloves crushed garlic
900ml vegetable stockVeggies for the Bean and Butternut Stew!
1 x bay leaf
1 x whole cinnamon stick
½ bunch coriander stemsKidney Beans
300g of peeled deseeded butternut
Himalayan Rock salt to taste

1. Soak the beans overnight. Place in saucepan with cold water, (no salt) and simmer until tender and drain.
2. Heat the olive oil in large pan/pot over medium heat, then add onions, carrots, celery and sweet potato and cook for 5 mins, not browning them.
3. Add the chilli and garlic and cook gently for a couple of minutes
4. Add the cooked beans, stock, bay leaf, cinnamon stick and chopped stems only of half a bunch of coriander, and simmer for 15 mins.
5. Then add the peeled, cubed butternut and simmer until cooked.
6. If there is too much liquid, strain off stock and boil hard in a separate pot to reduce.
7. Then return and stir it in with the remainder of the chopped coriander stems. You could add some cream if you like 🙂


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A Deliciously Different Taste Club

Fooddanictomatobodywaysjust boutiqueHH-logo-email

You are invited to

“A Deliciously Different Taste Club”

Adie, Lara & Nicole have been exploring some gorgeous new recipes and would love to share these as well as their tips to “Embrace Life in Abundance” with you!

When: Thursday 25th April 2013

Time: 7pm-9pm

Where: Bodyways, 7 Oakleigh Avenue, Wembley PMB.

Cost: R50pp

R.S.V.P by sms: Lara 0845870880


Bring your own drinks, Water & Herbal teas provided!!

Relaxed and Deliciously Different!

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Basil Pesto

This is a delicous and easy recipe from the Rawlicious book by Peter and Beryn DanielDSCN3952

DSCN3966Basil Pesto

3 cups fresh Basil (plant six seedlings in a pot on the verandah – grows quickly)

1 clove garlic (garlic press)

1/3 cup raw macadamia nutsDSCN3968

1/3 pumpkin seeds

1/3 cup olive oil

1/8 cup (30ml) lemon juiceDSCN3969

½ tsp Himalayan salt

In a food processor blend all the ingredients until well chopped and combined. The Pesto freezes well. So if you have made a big batch, put some in the freezer!

DSCN1779Basil has excellent detoxifying, antispasmodic and anti-inflammatory properties. Great for improving digestion and effective against internal parasites and bacteria.

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