Sweet Corn with Coconut Oil, Lime and Chilli

Growing up in the Midwest, corn was a massive part of my diet and we would literally have it for dinner every night in the summer months! In true Midwest style we would BBQ it fresh for each meal and enjoy whilst hot and dripping with butter and salt. It was delicious even if it wasn’t the healthiest! This recipe is my nutritious twist on this childhood summer meal that is prepared just as we used to do it – straight on the BBQ!

Corn contains an impressive range of antioxidants as well as phosphorus and manganese. It is also high in fiber which makes it great for digestion. The high fiber count also means it is beneficial for your blood sugar levels which can help to prevent diabetes. Nutritional research has shown that eating corn can help the body to absorb essential minerals, such as iron, zinc and calcium!

You will need the following ingredients to make your own:

4 fresh corn on the cobs, husks removed
4 Tbsp. of coconut oil
Zest of 2 limes & juice of 2 limes
2 tsp. red chilli flakes

Once you have your BBQ flamed up and ready to go, you can begin preparing the meal by rubbing the coconut oil, lime juice and chilli flakes onto your corn. Once you have done this, wrap each piece of corn in aluminium foil individually. Next, place the wrapped corn onto your BBQ and cook for approximately 15 minutes, being careful to keep it away from the flames. Every couple of minutes you can turn it over to ensure that it cooks through evenly.

Once the 15 minutes have passed, remove the corn from the heat and also remove the aluminium foil. You can then sprinkle each piece with some of the lime zest and enjoy!

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Cashew Corn Soup with Broccoli Puree

This soup is a particular favourite of mine as it is perfect for both lunch and dinner. Making a big batch of it is enough to refuel my husband and I at lunch time and also to fill all four kids up in the evening! The combination of vegetables, nuts, herbs and spices means that it’s not just satisfying the hunger pangs but also really nourishing the body in the process!

Cashew nuts contain an incredible amount of goodness and are especially great for heart health, muscle growth and fighting infection. Add to that the turmeric, which from my previous post, we already know is a health god of spices, and cumin which boasts a massive array of health boosting properties!

cashew_corn_soup_theflexifoodie3The absolute first thing you need to do when making this soup is soak the cashew nuts for at least four or five hours and it’s better if you do it overnight! So before you go to bed put your cashew nuts in a cup and pour in enough water to cover. Leave the cup in the fridge and they will be ready to use in the morning.

cashew_corn_soup_theflexiefoodieWith these ingredients you will make enough for four servings:

Half a cup of cashew nuts
A bunch of broccoli
Six and a half cloves of garlic
One and a half onions
Almond milk
Dairy-free butter
Pink Himalayan salt
Paprika
Cumin
Turmeric
One and a half cups of sweetcorn
One cube of veg stock
Four cups of water

cashew_corn_soup_theflexifoodie5So for the puree, cut one bunch of broccoli into florets; half will be used for the puree and half for the garnish. Boil the florets in water with the cloves of garlic and half an onion. After a few minutes, remove half of the florets and place them in cold water to cool them down until they are cold. Boil the remaining broccoli for a further ten minutes.

cashew_corn_soup_theflexifoodie6Once the broccoli, garlic and onions are boiled, blend them together with a splash of almond milk and a tablespoon of dairy-free butter. Chuck in a dash of salt, a pinch of paprika and half a clove of raw garlic.

cashew_corn_soup_theflexifoodie4Moving on to the soup, fry a chopped onion in some oil over a medium heat with four cloves of garlic. After a few moments, add in a teaspoon of cumin and a teaspoon of garlic and continue to fry. After another minute add in half a cup of the soaked cashew nuts and the one and a half cups of sweetcorn. Now is the time to pour in four cups of water, bring it to the boil and then let it simmer for one hour.

cashew_corn_soup_theflexifoodieAfter this hour has passed, add a cube of veg stock into the pan and continue to simmer for another half an hour. You can now blend it to a fine consistency and add more salt if necessary. Your soup is now ready to be served into bowls. Once you have done so, pour as much puree as you like over the top and also position a couple of pieces of the previously blanched broccoli in the centre of each bowl to decorate. Enjoy!