Food/ Recipes – Page 22 – Life is a Journey

Caribbean, Sweet Potato and Kidney Bean Hotpot

Posted on May 15, 2010October 12, 2026 by Libby Withnall

Recipe courtesy of Adam Guthrie of I Feel Good.

Caribbean, Sweet Potato and Kidney Bean Hotpot

Ingredients

2 cups x cooked red kidney beans

2 x medium onions, diced finely

2 x garlic cloves, minced

1 cup x potato, cut into cubed

2 cups x sweet potato, cut into cubes

5 sprigs x fresh thyme

1 can x coconut milk

1/2 tsp x ground allspice

1 x large red capsicum, diced

2 cups x vegetable stock

1/2 bunch x parsley, chopped

1 Tbsp x oil for frying onions and garlic

1/4 tsp x minced red chili

Salt and pepper to taste

Method

Heat oil in a large pot, add onion and garlic and saute for a few minutes.

Then add the capsicum and minced chili and saute for 3 or 4 minutes

until the capsicum is a little tender. Add the kidney beans, potato, sweet

potato , stock, coconut milk, allspice and Thyme. Bring to the boil, then

reduce the heat and simmer with lid on for 20 to 30 minutes, stirring

occasionally. Add the chopped parsley and serve with rice.

NOTE: I used a four bean mix and cumin instead of chilli

World best Hummus

Posted on May 15, 2010October 13, 2026 by Libby Withnall

Recipe courtesy of Adam Guthrie of I Feel Good.

Hummus

Ingredients
3 cups (2 tins) x cooked chickpeas
2 cloves x garlic
1/2 cup x Tahini (sesame paste)
1/2 cup x fresh lemon juice
a good pinch of salt
water for thinning

Method
Place the garlic, lemon juice, salt and Tahini in a food processor
and process for a minute or two.

Add the chickpeas and process while drizzling in enough water to
make a a nice creamy paste. Continue to process for 10min to make

it very smooth. The consistency when finished should not be too

think or to thin but a soft smooth puree. Place the Hummus in a few

plastic containers and store in the fridge. Serve with raw vegetables

as a dip or use as spread on salad wraps.

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I recently gave away my old food processor so had to use my Vitamix blender.

which is fine except for trying to get out ALL the hummus from around the blades…

As you can see I prefer to have my hummus on the thick side…

Delicious. You honestly have to try this if you like hummus. It leave the shop bought ones for dead.

Another fantastic day

Posted on May 13, 2010October 13, 2026 by Libby Withnall

Another 6am start. Before heading out the door I started a loaf of bread in the breadmaker, then set off for a walk with the dogs. I was rather underdressed this morning as it was quite cold outside. It was still nice but my ears hurt by the time I got back. I warmed up with a cup of tea and a couple of crusktis and spreadable cheese.

Later I had a most unusual breakfast. A lentil pattie topped with BBQ sauce, a sprinkling of grated cheese and some tomatoe slices. Yum, yum!

Once I dropped the girls at school (had to drive them today as both are under the weather) I headed to the gym for my cardio workout. I did 20mins on the eliptical and 20mins on the bike. It was a hard slog but I got it done and burnt up over 380cal in the process.

Came home just in time to catch the delivery man delivering my new pots :-).

After my shower I enjoyed a green smoothie.

The only problem with doing such a workout is that I really am quite exhausted for some time afterwards. I did manage to cook some quinoa in my new pot for todays lunch, do a bit of ironing and I also sewed up a breadbag.

Around 1pm I was hungry enough for lunch. I had the red quinoa I’d cooked earlier, the last of the roast vegetables and some tofu with ketsup manis (love this). I ended up leaving a bit of everything.

Around 4pm I had some vegetable soup and corn thins with hummus.

Then it off to the groceries while Christy was at singing lessons. Back home I was rather hungry and dinner was not quite ready, so I finished off the hummus with a handful of vegetable tortilla chips.

Dinner tonight was Caribbean, Sweet Potato and Kidney Bean Hotpot. I didn’t have any curry so used cumin. I also subbed four bean mix for the red kidney beans, and served with some basmati rice. It was delicious.

The recipe is courtesy of Adam Guthrie of I Feel Good and I’m hoping to get permission to share the recipe. You can also subscribe to his recipes (he’s a vegan chef) on his website.