Natural Psoriasis Treatment Program by Eric Bakker N.D.

Corn And Mixed Vegetables In Coconut Cream

Sweet corn makes an excellent addition to your diet, and so tasty with other vegetables and cooked in coconut cream. This is a real blend of different flavors which will delight the palate. Do you just eat corn after it has been boiled in water, and then smothered with butter? This is the conventional way of eating corn. Probably the best vegetable to complement sweet corn is sweet potato, or known as “kumara” in New Zealand. Personally, I have found that the orange variety of the sweet potato is best in coconut cream. Try this recipe, I am sure you be delighted with the flavors.

Ingredients

4 – 5 corn cobs 1 kg. mixed vegetables (eg. green beans, potatoes, pumpkin, kumara, cauliflower, okra) ½ bunch spinach or watercress Small bunch coriander leaves 2.5 cm piece of fresh ginger 2 green chilies (optional) 2 tablespoons oil 2 tablespoons salt 1 teaspoon each of ground coriander & cumin 1 cup of coconut cream

Method

Clean the corn of leaves and silk and cut each cob in to 4 pieces. Peel and cut the mixed vegetables in to chunks or cubes. Remove the white stalks and cop the spinach and coriander. Wash them both and set aside. Place the other vegetables in a colander and wash well. Peel and grate the ginger. Seed and chop the chilies. Heat the oil in a large heavy saucepan. Add the ginger and chilies and stir in the corn pieces. Scatter over half the chopped spinach and coriander, spoon in all the vegetables and scatter over the remaining spinach and coriander. Add the salt, ground coriander and cumin to the coconut cream and pour half over the vegetables. Cover with a tight-fitting lid and simmer very gently for 10-15 minutes or until vegetables are cooked but still crisp. Remove the lid and add the remaining coconut cream. Serve immediately. Garnish with fresh coriander, if desired.

Chicken, Leek And Corn Pie

Chicken, leek and corn pie is a very tasty dish. This recipe is special because it’s just so easy, and it also looks pretty special so it’s a good one to pull out if you’re trying to impress. It tastes as good as it sounds. There are dozens of recipes similar to this one, but I have made this one a few times and know it to be very tasty. Try it yourself.

Ingredients

1 large barbecued chicken 50g butter, chopped 1 onion, finely chopped 3 leeks, thickly sliced 1⁄3 cup plain flour 1 cup chicken stock ½ cup cream 310g can creamed corn ¼ cup chopped fresh chives 1 sheet frozen puff pastry, thawed 2 tbs milk Mashed potato garnished with chopped chives, to serve

Method

Remove meat from chicken. Discard skin and bones. Coarsely chop the meat. Melt butter in a large saucepan. Add onion and leeks. Cook, stirring occasionally, for about 5 minutes, or until leeks are soft. Add flour. Cook, stirring for 1 minute. Gradually add stock, stirring until combined. Add chicken, cream and corn. Simmer, stirring occasionally, for 5 minutes. Remove. Cover and refrigerate until cool. Stir in chives. Spoon chicken mixture into a pie dish (7-cup capacity). Gently pull pastry sheet to cover dish. Press edge to seal. Trim. Make a slit in top of pie to allow steam to escape. Brush top with milk. Place on an oven tray. Cook in a hot oven (200°C) for about 45 minutes, or until pastry is golden brown. Serve pie with mashed potato garnished with chopped chives. Tip: Decorate top of chicken pie by using a pastry cutter to cut out shapes from pastry scraps. If pastry is browning unevenly during cooking, cover that browned area with a piece of foil.