| Fruity Homemade Ice Lols! Ingredients• 1 cup of yogurt of a flavour of your choice, we like vanilla! • 1 banana • 3 cups fresh or frozen summer fruits, raspberries are lovely • A drizzle of honey • Craft sticks |
Preparation:
1. Process yogurt and banana in a blender 30 seconds or until smooth. Bring raspberries and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2-oz.) ice lolly moulds. Top with raspberry mixture, and swirl, if desired. Top with lid of lolly mould, and insert craft sticks, leaving 1 1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.
2. Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.
Southwestern Black Bean Salad (originally found here)
This salad is great for numerous reasons: the ingredients are incredibly cheap, it’s healthy and easy to make. It can be teamed up with pita bread; the longer you leave it marinating the more flavourful it becomes so it’s improved by a night in the fridge. It also tastes good with chopped orange bell pepper or quinoa.
| • 1 can black beans, rinsed and drained • 9 oz frozen (or canned) corn, thawed • 1 tomato, chopped • 1 avocado, chopped • 1/4 cup red or white onion, diced • 1 spring onion, chopped • 1 lime, juice of • 3 tbsp extra virgin olive oil • 1 tbsp coriander, chopped • salt and fresh ground pepper • Mexican chilli powder, a few pinches |
Combine beans, corn, tomato, onion, spring onion, coriander, chilli powder, salt and pepper. Mix with lime juice and olive oil. Marinate in the fridge 30 minutes. Add avocado before serving.