Sherring is caring

04/03/2020

Hello everyone!

This refreshing red cabbage mango slaw (spicy) is infused with asian flavours! Try it out and let me know what you think 💕😘

Ingredients
2 unripe mango’s
2 spring onions
1/2 red cabbage
1 handful of coriander
1 tablespoon of chopped peanuts
1 red onion
1 large chili (Lombok)

Thai dressing
4 tablespoons of fresh lime juice
2 tablespoons tamari or soy sauce
2 tablespoons water
1 tablespoon sugar
1 small garlic clove, pressed
1/2 teaspoon sesame oil
1/4 teaspoon black pepper, to taste

Instructions
1. In a medium bowl, mix all the ingredients for the dressing together and set it aside.
2. Peel and cut the mango’s into 2 inch sticks. Thinly slice the red onion, spring onions and coriander.
3. Cut the red cabbage into thin strands and roughly chop the chili.
4. In a large bowl, mix all the salad ingredients together, except the peanuts.
5. Drizzle the dressing into the salad and sprinkle with chopped peanuts. Serve & enjoy!

25/11/2019

Your nr.1 herbs thief, Sheryll, first in her name (odly proud about it?)
Registered Dietitian & Nutritionist
Mother of avocado’s
Breaker of mugs and pots...or whatever
Started this to Sher nutritional information, busting the myths around it, and recipes with you.

Hope you like the content as much as I love creating it for you.

Warm regards,

Sheryll
Dietitian & Nutritionist

Sheryll is a registered and licensed Dietitian Nutritionist (RDN).

25/11/2019

Hello everyone,

Here is a simple homemade Peanut Butter recipe in just 15 minutes.
For more free recipes: www.sherringiscaring.com

Enjoy!

Peanut Butter Recipe

Equipment:
- Baking Sheet
- Container with lid
- Food processor or blender
- Spatula

Ingredients:
- 250 g. peanuts (unsalted)
- 10 tablespoon sunflower oil
- 1 teaspoon vanilla essence
- 1/4 tsp sea salt

Instructions:
1. Preheat the oven on 180 °C/356 °F and line the baking sheet with parchment paper.
2. Roast the peanuts for 10 minutes in the oven, until golden brown.
3. In the food processor, place the warm peanuts, sunflower oil, salt and vanilla essence in. Blend it for 3-4 minutes, but between every minute, scrape and stir with a spatula until you are left with a smooth nut butter. If you want the consisty to be less chunky, add one tablespoon of sunflower oil. Blend for another minute.
4. Enjoy the peanut butter right away or store the peanut butter in a glass jar. Keep it in a cool and dark place. Consume within 6 weeks.

* Note: this is a small batch, you can double everything, except the vanilla essence. Use 1 ½ teaspoon instead.