Category: Vegetarian

The crazy simple delicious 3 bean salad recipe.

We’ve been eating a lot of beans thanks to the slow carb diet. Basically, we can still eat carbs, mainly to keep us from getting hungry but those carbs must be of “slow carb” type, which really means it has low glycemic index (low GI).

Low GI foods release glucose into your bloodstream more slowly and steadily, preventing that dreaded sugar high —> sugar crash phenemenon that one experiences after eating refined junk food.

So ingredients like beans and mushrooms are generally low GI and are permitted in our diet.

This 3-bean salad is easy to whip up and so, so, so delicious. It changed my perception of beans entirely! Yes, I was beginning to get really sick of beans until I made this dish :)

# – Crazy simple 3 bean salad.

For the salad:

  • 3 cans of different beans (I used kidney beans, fava beans & chickpeas)
  • 1 green pepper/capsicum, seeded and chopped
  • 2 small red onion, sliced thinly

    • For the dressing:

  • 1/3 cup of red wine vinegar
  • 1/3 cup of granulated sugar (I used oligofructose, a natural sweetener for health reason)
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

    • # – First, put all ingredients of the dressing in a bowl and whisk till completely combined. Allow it to stand.

    # – Now, throw in the chopped green pepper into a mixing bowl.

    # – Followed by the sliced red onions.

    # – Open the cans of beans and pour it into a strainer. Then rinse them through till the water runs clear.

    # – Pour the beans into the mixing bowl.

    # – Give the dressing a final whisk and pour it all over the salad.

    # – With a spatula, mix it up well making sure the beans are well coated with dressing.

    # – Chill the bean salad for at least an hour before eating.

    # – Serve as a side dish. DELICIOUS!

    # – The salad tasted even more amazing the day after. The beans were chilled through & completely soaked up the dressing.

    Quick with no cooking involved. Absolutely delicious and surprisingly healthy. I’ve made this 3 times so far using different beans.

    Try it out!

    Butterbean burger recipe.

    I am currently experimenting with low glycemic index (GI), slow carb recipes in preparation for the biggest diet overhauling of our lives and this is one of the results.

    Butterbean burgers :D

    # – Butterbean burgers.

    In fact, even before we developed the awareness about low GI food, I’ve made bean mash before, which is an example of a healthy, low GI food.

    Beans are really, really versatile (and tasty) as you shall discover in this recipe.

    The ingredients

    • 1 can of butter beans, drained
    • 50 grams of blue cheese (if you don’t like strong tasting cheese you can replace with cheese of your choice)
    • 50 grams of parmesan cheese, grated
    • 3 cloves of garlic, peeled
    • 1 medium shallot, finely diced
    • 3 tablespoons of olive oil
    • A dash of salt & black pepper

    # – First, throw the butterbeans into a blender or food processor.

    # – Followed by the grated parmesan cheese.

    # – And then the blue cheese.

    # – Pour in 3 tablespoons of olive oil. And blitz till the mixture is combined and creamy.

    # – Pour mixture onto a plate or a bowl. Fold the chopped shallots in and season with salt/pepper.

    # – Shape the mixture in patties.

    # – Pan fry the patties for 5 minutes or till golden brown on each side.

    # – Serve with cherry tomatoes, cucumbers and yogurt. Butterbean burgers, DONE!

    This is a far healthier alternative to fried mash potato! The burger was crispy on the outside, creamy and flavoursome on the inside.

    The boyfriend loved it! His only complaint was that I didn’t make more. If you would like to have this as a main dinner for two, feel free to double the recipe for a bigger portion.

    Quick basic coleslaw recipe.

    This is a recipe for a basic coleslaw. I whipped this up as an accompaniment to the baby back ribs I made a while ago. It’s so easy to make….delicious, refreshing and crunchy.

    # – Quick basic coleslaw.

    This is way healthier than eating coleslaw outside too. I find it comforting to know exactly where each ingredient came from and what went into flavouring it.

    The ingredients:

    • 1/2 a cabbage, sliced
    • 2 carrots, grated
    • 1 small onion, sliced
    • 6 tablespoons of mayonnaise
    • 3 tablespoons of red wine vinegar
    • A pinch of black pepper
    • A pinch of nutmeg
    • A pinch of celery salt or ordinary salt

    # – First, slice the cabbage.

    # – Then, grate the carrots and slice the onion. Dump into a mixing bowl.

    # – Dump in the cabbage as well, followed by 6 tablespoons of mayonnaise (I like my coleslaw creamy, feel free to reduce amount of mayo if you want).

    # – Give it a splash of red wine vinegar.

    # – Season with some celery salt or ordinary salt.

    # – A pinch of nutmeg for a wonderful aroma.

    # – Lastly, a dash of black pepper for a bit of a kick. Stir well, cover and stick in the fridge to chill for at least one hour for the flavours to settle in. However, you can eat it straightaway if you like :D

    # – Quick basic coleslaw, DONE!

    I love it when I can get my vegetable intake with no cooking involved. Heheheh /lazy