Ingredients:

• 1 small cucumber, chopped
• 1 large tomato, chopped
• 1/2 red onion, chopped fine
• 2 tablespoon fresh cilantro, chopped
• squeeze of a lemon
• 2 cloves of garlic, finely chopped
• 1 15-oz favabean, rinsed and drained
• 2 tablespoon olive oil
• 1 teaspoon red chilli powder

Directions:

Sauté the garlic with olive oil, until fragrant for 2 minutes, add the beans and cook for 5 minutes. Then cool for 5 minutes.

In the mean time, while the beans are cooling, mix in a bowl the cucumber, tomato, onion, cilantro, lemon, salt and chilli powder.

Add the cooked been to the mixture and toss gently.

1 cumber, finely chopped

2 tomatoes, finely chopped

1 small onion, finely chopped

1 chilli, finely chopped

1 garlic clove, finely minced

2 tablespoons cilantro/coriander leaves, finely chopped

2 tablespoon olive oil

2 tablespoon vinegar

salt and pepper

Directions

Stir together in a bowl the onion, cucumber, tomato, chillies, coriander, lemon juice.

Season with salt and pepper, to taste, before serving.

In a small bowl mix together,lemon, vinegar, oil and salt and pepper and the minced garlic.

Mix until all combined.

let it chill.

Ingredients:

• 1 small head romaine, cut into bite size
• 1 carrot, grated
• 1 small onion, sliced
• 1 tomato, sliced
• 1 small cucumber, sliced
• 2 hard boiled eggs, sliced

Dressing:

• 2 tablespoons olive oil
• juice of one lemon
• 1 -2 teaspoon mustard
• 2 tablespoon vinegar
• Salt and pepper to taste
• 2 tablespoons yogurt

Directions:

In a bowl, mix the salad, tomatoes, carrot, cucumber, onions, and the eggs.

In a small bowl mix the vinaigrette ingredient until smooth.

Spoon dressing over salad and serve.

• 1 banana, sliced

• 1 papaya, diced

• 1 mango, diced

• 1/2 cup blueberries

• 1 table spoons of lemon

In a large bowl combine the banana, papaya, mango, and blueberries, add the lemon juice and mix well.
Bananas tend to get brown, add them just before serving.

• 2 cups sorghum
• 1/4 cup finely chopped cilantro
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 onion, diced
• 2 green onions, chopped
• 2 tablespoon balsamic vinegar
• 1/2 red bell pepper, diced
• 1 tomato, diced
• Salt and pepper to taste

Directions:

• Clean the sorghum water untill it is clear. In a large pot combine the sorghum and enough water to come 2 inches over the sorghum.
• Bring to a boil and cook uncovered for 1 hour, or until tender, add more water if it needed. Drain and let cool.
• In a large bowl, combine the sorghum, tomato, pepper, onion, green onions, cilantro, lemon juice, olive oil, olives, season to taste, with salt and pepper.

Ingredients:

• Beets, boiled, peeled, sliced into strips
• 1 onion, sliced
• 1 head iceberg or romaine salad
• 2 hard boiled eggs
• 1 tomato sliced

Vinaigrette:

• 4 tablespoons olive oil
• juice of one lemon
• 1 teaspoon mustard
• 2 tablespoon vinegar
• Salt and pepper to taste

Directions:

• Wash the salad and cut in to pieces.
• In a small bowl, mix together olive oil, lemon juice, mustard, salt, pepper and vinegar.
• Arrange the salad on a serving plate, top the beets, eggs and onions.
• Drizzle over the vinaigrette.

Ingredients:

• 1/2 cucumber sliced
• 1 small red onion, chopped
• 2 tomato chopped finely
• 1/2 lettuce, cleaned, chopped thinly
• juice of half a lemon
• 1 tablespoon vinegar
• 2 tablespoon olive oil
• salt and pepper to taste

Directions:

• In a medium bowl combine the vinegar, lime juice, olive oil, salt and pepper stir well.
• Putt salad in a serving bowl, top with the cucumber, onion and the tomato.
• Drizzle over the dressing and serve.

Ingredients:

• 1 lb potato, peeled, cubed and cooked
• 1 cup yogurt
• 2 tablespoon chopped cilantro
• ½ onion, minced
• ½ cup sweet corn
• 2 hard boiled eggs
• 1 jalapeno pepper, seeded and chopped
• 2 green onions, chopped
• 2 tablespoon mayonnaise
• 2 teaspoon mustard
• 2 tablespoon lemon
• 1 teaspoon smoked horseradish
• 1 garlic clove, chopped
• 2 tablespoon olive oil
• salt and pepper to taste
• 1 tomato, chopped

Directions:

• In a large bowl, mix together mayonnaise, yogurt, mustard, horseradish, lemon, salt, pepper, and the olive oil.
• In another bowl mix the potato, onion, cilantro, green onion, sweet corn, and pepper.
• Gently combine the two mixtures until combined.
• Transfer to a serving bowl and garnish with the tomatoes.