healthy · Mumma's Kitchen · Quick Recipes · Salad

Refreshing 4 Bean Salad

Last month I signed up for this 28 day program with Jordan Lark of Evolutionary Health.This program gave me the kick start to get back on the clean eating wagon. The program ended on 31st October and I continued with clean eating.I say clean eating in the broadest sense of the word.But mostly I am trying to eat non-processed and low carb.I have been a little slack this week with Diwali and outings,but good overall.
Today we spent most of the day out.We left home after a Brunch of eggs,Sausage n toast and went to the Royal Botanic Gardens.A fun afternoon was spent walking around,splashing around the mini-stream at Ian Potter Children’s Garden and rounded off with some Ice-cream and burgers and wraps.After all the gluttony,my tummy wanted salvation and this salad came to the rescue.I mean what’s not to love when there’s beans,avocado,and the usual suspects that make a salad.

Interested,much? Read on for the recipe :

Ingredients: ( Makes 3 generous portions)

2 cans 4-beans or any beans of your choice ( drained and rinsed to get rid of excess salt
1 avocado (pitted and diced)
1/2 green capsicum-diced
1 small spanish onion,diced
1 medium sized tomato,diced
1 medium sized cucumber,diced
4-5 lettuce leaves,washed and torn.
rock salt,pepper
1 tsp lemon juice(optional)

Just toss everything together and chill in the refrigerator for 20-30 minutes,before serving.

Mumma's Kitchen · Uncategorized

Creamed Spinach with Corn

Spinach and corn are two of my absolute favorite vegetables.I can eat them in any form.But the rest of the family – lets just say, they are not in love with anything green,leafy or yellow.The husband refuses to eat anything leafy..He gets mad at me for even garnishing food with fresh Coriander or Parsley leaves. Give it to him in a form where he can’t see the leaves, he will gobble it up.Recently,we went to a cafe for brunch and it dawned me that I am the designated salad eater of the family.The husband and the daughter,dutifully passed me the greens from their plates.

Anyway,here’s my version of Creamed Spinach with corn:

Creamed Spinach with corn  ( makes 2 generous servings or 3 medium serves)


Baby Spinach leaves 200 gms

garlic cloves- 2 nos.

ginger- 1/2 inch piece

green chili- 1-2 as per your liking

Onion – 1 medium sized,finely chopped

corned can-1

Olive Oil -1-2 tsp

2 tbsp cream(thick/lite-your choice)

all spice powder- 1 tsp

salt to taste


1.Puree’ ( spinach,garlic cloves,ginger,green chili) in the food processor.

2.Heat a tsp of olive oil in a pan,add and fry the onion  till translucent( you can also use shallots)
3.Add a cup of corn( I used canned corn,after draining the broth and rinsing with water)
4.Add the spinach Puree,salt and all-spice powder.
5.When the raw smell disappears,lower the flame and add  the cream. Serve hot.

To give it an Indian flavor,when serving with Naan or roti,I just replace the all-spice powder with Kitchen King Masala Powder(MDH/Everest brand) and serve with rice or roti.

USP- Quick,Nutritious and Delicious.