HYDRATING FENNEL AND AVOCADO SMOOTHIE

September 24, 2021 / Lyn Jones / 0 Comments

INGREDIENTS
  • 1 avocado
  • 1 cup cubed frozen mango – or pawpaw??
  • 1 fennel bulb – roughly chopped (use the green fronds, too)
  • 1-inch piece ginger
  • juice of 1 lime
  • handful fresh mint leaves (optional)
  • ½ – ¾ cup raw coconut water – depends on the kind of consistency you like, I used ½ cup for a creamy, spoonable smoothie
  • Combine all the ingredients in a blender until smooth. Adjust the amount of liquid if needed. Garnish with fennel fronds and mint leaves.

Arepa (Sweet Corn Cakes)

June 10, 2017 / Lyn Jones / 0 Comments

4 serves

Ingredients
1 cup semolina (try cornmeal, millet grain, amaranth or quinoa)
1/3 cup cornflour
1 tbs caster sugar
3 tomatoes, diced
1 large lime, juiced
1 tbs olive oil
1 brown onion, finely diced
400g can black beans, drained, rinsed
1 cup grated cheddar cheese
1 avocado, mashed

1. Combine semolina, cornflour, sugar and 1 tsp salt in a bowl. Add ½ cup cold water. Stir until mixture forms a thick paste. Turn onto a lightly floured surface and knead to a smooth dough. Divide dough into 8 portions.

2. Heat a large non-stick frying pan over medium heat. Using wet hands, form each dough portion into a thin disc. Cook arepas, 2 at a time, for 3 minutes each side or until golden. Transfer to a plate. Keep warm.

3. Combine tomato and lime juice with 1 tsp sea salt flakes and white pepper in a bowl.

Heat oil in a frying pan over medium heat. Add onion. Cook for 3 minutes or until tender. Add beans and cook for a further 3 minutes or until heated through. Remove pan from heat and stir through cheese.

4. Spread 4 arepas with mashed avocado. Top with tomato and bean mixture. Cover with remaining arepas, season with salt and serve.