Okay guys, I’ve got a little something to tell you!
I have been working behind the scenes on it for months and months now, and I can’t really keep it a secret anymore because I am SO EXCITED and because theres not really much point to it being a secret any more!! 🙂
I am working on a cookbook for all of you my lovely readers. It will be in ebook/PDF format (perhaps one day even in print?).
I’ve been working so hard on this thing for months now on the recipe development, testing, photographing, designing and editing – and I’m only about halfway through. I’m pouring in as much value as I can for you and sharing everything with you that I know! It’s a long process, but I am super excited about it.
I don’t have a release date for you yet, but at this point it looks like it will be Jan or Feb of next year. I will keep you updated!
For now though, here’s a little teaser for you:
It’s going to be a mix of dips, sauces, snacks, lunch ideas, hearty dinners, crazy delicious desserts and lot’s of probiotic-rich fermented recipes. I hope you are as excited about it as I am!
Moving on to todays recipe. Remember a few weeks ago I shared the tutorial for how to make fresh corn tortillas? Well here’s just one idea for what you can fill them with!
This is easy and fresh. While your cooking up the bean and corn filling, blend up the cheese sauce and mash some avocados together. Simple!
Oh, and don’t forget a squeeze of lime juice, it takes it to that next level and really ups the freshness of the dish.
- 1 Tbsp olive oil or coconut oil
- 1 large onion, halved and sliced
- 4 - 6 cloves garlic, minced
- ½ red bell pepper (capsicum), sliced
- ½ green bell pepper (capsicum), sliced
- 1½ cups cooked or 1 400g / 14 oz can of pinto, kidney or black beans
- 1 cup corn kernels (about 1 cob or corn)
- 1 jalapeño (or other chilli), sliced (this is quite spicy, if you like it mild, seed the jalapeño and use only half of one)
- Prepare the spice mix in a small bowl and add 2-3 tablespoons of water to make a paste. Set aside.
- In a non stick skillet, heat olive or coconut oil. If using olive oil, keep it at the lowest temperature possible, usually about medium. For coconut oil, medium high temperature.
- Add onion, garlic, and bell peppers and cook for about 5 minutes. Add beans, corns and jalapeño and continue to cook for about 5 minutes. Add the spice paste and cook for another 5 minutes, until all the veggies look done and the beans are heated through.
- Serve in corn tortillas with guacamole.
- 2 ripe avocados
- 1 tomato, finely diced
- ¼ red onion (or a little more), finely diced
- ½ jalapeño, seeded and diced
- 1 lime or lemon, juiced
- ½ tsp salt
- ¼ tsp ground black pepper
- Scoop out the avocado into a bowl and mash with a fork.
- Add the lemon juice, salt and pepper and mix.
- Lastly add the tomato, red onion and jalapeño and mix together.