Beitar Yerushalyim Salad

Last Updated on Sunday, 1 August 2010 09:49 Written by Flax Sunday, 1 August 2010 09:45

My sons are avid Beitar soccer fans. The colors black and yellow rule their wardrobe, their bedrooms, schoolbags, school supplies, and sometimes, even our dinner table. Sometimes mothers need to use a few tricks to get our kids to eat a healthy meal. Making team colored food sometimes can help the food go down our little boy’s (or even our big boy’s) mouths.

So here it is, the Beitar Yerushaliyim Salad, AKA, Black Bean and Corn Salad:


1 can corn
1 can black beans
1 tomato, chopped small
1 small onion, chopped fine
1/2 bunch coriander, chopped fine


1/4 cup olive oil
1 1/2 tsp apple vinegar
1 tsp dijon mustard
3 drops stevia
chilli pepper (optional)

Place ingredients in a salad bowl. Whisk the dressing and pour over the sald. Mix and serve accompanied with tacos and gaucamole.

Serves 4-6.


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Black Bean Salad

Last Updated on Tuesday, 13 July 2010 12:40 Written by Flax Tuesday, 13 July 2010 12:32

This colorful salad is Mexican inspired. I’m light on the spices here but feel free to heat it up with more chili pepper, onions and cilantro. It goes well with corn chips (tortillas) and refried black beans.


1 cup black beans (soaked overnight and cooked for 1 hour)
1 cup corn, if it’s fresh cook it for 10 minutes, canned is ok as well.
1 red pepper, diced to the same size as the corn
1 onion, finely chopped
1/2 hot green chilli pepper, finely chopped
5 stalks cilantro, finely chopped


2/3 olive oil
1/3 apple cider vinegar or white wine vinegar

Place salad ingredients in a medium sized salad bowl. Whisk dressing and pour over the salad.

Serve cold, serves 6 as a side dish.


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Vegan Cornbread

Last Updated on Tuesday, 13 July 2010 11:41 Written by Flax Monday, 12 July 2010 03:37

Coming up with a vegan cornbread was difficult. A good cornbread is sweet, rich and creamy, the opposite of what we are looking for when cooking for our health. I needed to get a little creative with coming up with this recipe

While this recipe is not rich it is still a delicious. I used bananas, orange juice and honey instead of sugar, and olive oil and oat milk instead of milk or cream.


1 1/2 cups polenta
1/2 cup whole spelt
1/2 tsp Atlantic grey sea salt
2 tsp baking powder
1/2 cup oat milk
1 mashed banana
1 tsp orange peel
1 cup orange juice
grated ginger (to taste)
1 carrot
1/4 oil
1/2 lemon, juice
2 tbs honey
2 tbs ground flax seed
2 tbs hot water

Preheat oven to 180c (350 f)
Mix the ground flax seed and water and allow to sit for 5 minutes until the water is absorbed by the flax seed.
Use a food processor to blend the ingredients until smooth. Bake in a 9×11 baking pan until golden (apx. 45 min.)

Serve warm topped with beet puree.

Note: Cornbread does not last for more than 6 hours. Use the leftover cornbread to make a dressing.


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