This year’s Under The Line Challenge was so much tougher than before – and to complicate matters more, I decided to share a snippet of testimony about it. It’s great to help others through testifying to the amazing work of Jesus presently in our lives, but infinitely more humbling than I expected. I suspect a testimony resulting from sharing a testimony is a common thing. I digress.
Thank you for clicking through here to some menu options I have been developing over the past few months. I hope these will be helpful and rewarding. If you have any suggestions, these would be most appreciated as we are at what feels like the start of a journey of stewardship of our finances and our bodies. As a mom I have the awesome privilege of juggling these two godly ideals by what gets served on our plates everyday.
I’ve never really written a recipe before so for starters I’ll share a winner. Written like I make it with an approximate cost per serving. With fluctuating food prices and seasonality of ingredients, always keep an eye out for bargains and substitute accordingly. Good luck.
serves 4 adults @ ±R 3.00 per portion (excluding starch). Wheat free. Dairy free.
I love TacoBell. This is as close to healthy pintobeans/refried beans as we can get without the lard and the pricetag. Ideally this can be served over tacos (homemade recipe to follow at some stage), served in a soft wrap (yes..homemade too) or scooped over the easiest starch you have like baked potatoes.
1. Chop 1 large onion as finely as possible. Fry over medium heat until soft. Add 2 cloves of crushed garlic. Add 1 teaspoon of ground Cumin. Stir. Add fresh chilli to taste. Be careful – remove the seeds and use only the skin.
2. Add 2 tins of cooked legumes. This can be 2 tins chickpeas or 2 tins red speckled sugar beans – let your budget guide you. Red speckled sugar beans are my favorite but work out to be about half the price if you soak/cook them yourself so set aside 1 hour soaking + 4hrs cooking to really cut costs.
3. Add 1 chopped tomato, tsp sugar, 1/2 cup water with a dissolved stock cube.
4. Simmer on low heat for 10 mins and let the ingredients ‘gesels’ (talk to eachother!)
5. Remove from heat and mash (use a handblender if you have one). Add salt to taste.
6. Budget dependent, serve with a hint of grated cheddar cheese and sliced avo and scoop on top of the starch of choice. If you have left over/small portions of butternut/pumpkin or other mash-able veggies, this could be the place to use them. Add more spice/salt accordingly.
Tomorrow I’m hoping to share my budget broccoli soup recipe. Super healthy and the kids love it. Stay tuned.