NO SHORTENING MW FRUIT CAKE

NO SHORTENING MW FRUIT CAKE
100g mixed dried fruit and a few dried apricots
300g grated raw carrot
1 tsp bicarb
1 tsp mixed spice
1 Tab sugar
3/4 cup apple-juice concentrate + half a cup of water

3 egg whites
2 cups wholemeal plain flour
3 heaped tsp BP*

Combine the first six ingredients in a saucepan for 10 minutes.

Stiffly beat 3 egg whites. Measure 2 cups wholemeal plain flour & 3 heaped tsp BP and mix together.

Add to flour: the fruit, carrot and 1/4 cup milk, then the egg whites. Pour the mixture into your largest casserole dish, greased but not papered. Bake at 250 degrees C on medium MW for 20 minutes.

*  OR  use 1/2 teaspoon (2 grams) cream of tartar with 1/4 teaspoon (1 gram) bicarb in place of 1 teaspoon (5 grams) of baking powder.

BLACK-EYED PEA SALAD

BLACK-EYED PEA SALAD
500g black eye peas, soaked overnight
2 Tab olive oil
3 cups onion, chopped
5 garlic, minced
3 celery stalks, chopped
2 litres filtered water
2 Tab fresh sage or 1 tsp dried
1 Tab fresh thyme or 1 tsp dried
1 Tab fresh marjoram or 1 tsp dried
1 Tab fresh oregano or 1 ½ tsp dried
¾ cup fresh parsley
1 tsp sea salt
½ tsp red pepper flakes

Instructions
1. Drain soaked beans and rinse.
2. In a soup pot over medium heat add olive oil and sauté onion, garlic and celery about 10 minutes.
3. Add black eye peas, filtered water, salt, red pepper and all herbs except parsley.
4. Simmer partially covered for about 2 hours or until peas are tender.
5. Add more water if needed and possibly more salt.
6. Drizzle with some good quality olive oil.

SERVING POSSIBILITIES:
This salad is great when added to some fresh greens, such as Arugula, Kale or other hearty winter greens. If you want to go completely the cooked route, you can always sauté up the greens.