Recipe – Page 5 – Life is a Journey

Caribbean, Sweet Potato and Kidney Bean Hotpot

Posted on May 15, 2010October 10, 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 9, 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.

Mushroom and Potato Soup

Posted on April 30, 2010October 10, 2026 by Libby Withnall

30 grams butter or margarine
3 potato, peeled and chopped
2 stalks celery, sliced
1 onion, chopped
1/2 red capsicum, chopped
2 cups chicken stock
2 cups milk
1/2 teaspoon thyme
250 grams mushrooms, sliced
1/2 cup light sour cream

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Chop veggies.

Melt butter in a large saucepan. Saute potatoes, celery, onion and capsicum until onion is tender.

Stir in stock, mlik, thyme, salt and papper. Bring to boil. Reduce heat. Simmer, covered, for 10 mins.

Blend with remaining ingredients. Bring to boil. Reduce heat. Simmer for a further 5-10 mins. Enjoy.

Serving Ideas: Serve ganrished with some sauted sliced mushrooms and a little chopped parsley.

Come on Autumn weather….

Posted on April 23, 2010October 10, 2026 by Libby Withnall

Had a lovely morning walk with the pups to start off yet another Summer like day. When Autumn will arrive I have NO idea – but I hope it’s soon.

Breakfast today was baked beans and scrambled eggs. Haven’t had this in ages and I really enjoyed it.

Since breakfast was quite early today I was a little peckish again by 9.30 so had some cruskits with spreadable cheese.

I also made a green smothie to take with me in the car. I went to an info session on a TAFE course on a productive backyard gardening. But I’ve decided not to enroll at the present time.

I seemed to be hungry every couple of hours today so by 12pm I was starving again. Todays salad was the same as yesterdays but with a small amount of creamy garlic dressing. One of these days I will have to try making my own. I just love having salads on hot days like today but I can’t wait till it’s cool enough to start making soup :-).

Afternoon tea was a handful of those veggie chips from yesterday then as I was hungry (again) I had a “white” roll with cheese, mayo and salad. I don’t normally eat white bread but it was all we had in the house and I hoped a roll might actually keep me full for a while.

When I took the girls to singing lessons I had planned to have a cup of tea but Amy REALLY wanted a milkshake so I ended up with a low-fat one as well. It was quite nice but not really worth it. I much prefer Gloria Jeans Iced Chocs.

Once home I got dinner started while I unpacked groceries. Tonight we had Sweet Potato Rissoto. I was given this recipe by a friend many years ago and it’s still a family favourite. I made a big batch so its likely to appear here on the blog again tomorrow.

Sweet Potato Rissoto

5 cups chicken stock

100 mls Extra virgin olive oil
1 red onion — cut into thin wedges
600 grams sweet potato — peel, cut into 2.5cm cubes
2 cups aborio rice
3/4 cup shaved parmasan (optional – I don’t use)

Heat 60mls oil in wok, add onion and cook for 2-3 mins.

Add sweet pot and rice, stir until well coated.

Stir in ladleful of hot stock and cook, stirring continuously. Add more when stock in absorbed. Continue for 20min until rice in creamy.

Stir in shaved parm and 2tbl sage (if desired)

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Supper tonight was a small piece of banana coconut loaf and dark chocolate thins with a cup of tea. Hoping a bit of sugar will ease the headache I’ve had all day.