<?xml version="1.0" encoding="UTF-8" ?><!-- generator=Zoho Sites --><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><atom:link href="https://dshconsult.com/aplateonlife/tag/food/feed" rel="self" type="application/rss+xml"/><title>DSH-Consult - ... a plate on life #food</title><description>DSH-Consult - ... a plate on life #food</description><link>https://dshconsult.com/aplateonlife/tag/food</link><lastBuildDate>Wed, 03 Jun 2026 14:18:01 -0700</lastBuildDate><generator>http://zoho.com/sites/</generator><item><title><![CDATA[BRUISED BUT NOT BROKEN]]></title><link>https://dshconsult.com/aplateonlife/post/bruised-but-not-broken</link><description><![CDATA[<img align="left" hspace="5" src="https://dshconsult.com/files/Asset 1-4x.png"/>Sometimes we need to go through adversity to become better versions of ourselves.]]></description><content:encoded><![CDATA[<div class="zpcontent-container blogpost-container "><div data-element-id="elm_Pz69IiIkQgO6wriT4HYZQg" data-element-type="section" class="zpsection "><style type="text/css"></style><div class="zpcontainer-fluid zpcontainer"><div data-element-id="elm__k3-90yUQnyzBuRvtSJevA" data-element-type="row" class="zprow zprow-container zpalign-items-flex-start zpjustify-content- " data-equal-column="false"><style type="text/css"></style><div data-element-id="elm_Sshp7AvNQHKoJJY20ZwwdA" data-element-type="column" class="zpelem-col zpcol-12 zpcol-md-12 zpcol-sm-12 zpalign-self- "><style type="text/css"></style><div data-element-id="elm_-ztw7nIzR062LilqKwFPIw" data-element-type="heading" class="zpelement zpelem-heading "><style></style><h2
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<div data-element-id="elm_DeQ-2tcoTI-RFt6jXolGFQ" data-element-type="text" class="zpelement zpelem-text "><style></style><div class="zptext zptext-align-center zptext-align-mobile-center zptext-align-tablet-center " data-editor="true"><p><span>Life has been a bit tough lately, and I'm feeling somewhat lost and uncertain. It’s like God is busy with something, but I can’t quite pinpoint it.</span><span style="text-indent:0in;">&nbsp;</span></p><div><div><p>Yesterday, during prayer, I had a vision of a pestle and mortar. As a chef, I immediately thought of basil pesto and how it’s made.&nbsp;</p><p>Knowing God, I believed this might be a clue to something significant happening in my life at the moment.&nbsp;</p><p>Before we proceed, here’s a quick basil pesto recipe—perfect for a snack with ciabatta, charcuterie, and cheese.</p><p style="text-indent:0in;"><strong style="text-decoration-line:underline;">&nbsp;BASIL PESTO</strong></p><p><strong>Ingredients:</strong></p><p>-200g soft basil leaves, washed and dried</p><p>-30g toasted pine nuts or sunflower seeds</p><p>-30g dried grated Parmesan cheese</p><p>-2 teaspoons salt</p><p>-10g garlic, finely grated</p><p>-1 cup olive oil</p><p style="text-indent:0in;">&nbsp;</p><p><strong>Equipment:</strong></p><p>-1 large and heavy pestle and mortar</p><p style="text-indent:0in;">&nbsp;</p><p><strong>Method:</strong></p><p>1.Place the basil and nuts or seeds in the pestle and mortar and start crushing until they begin to break down.</p><p>2.Add the salt, garlic, and cheese, and continue crushing until the ingredients are broken into smaller pieces, but not into a paste.</p><p>3.Slowly pour in the olive oil and emulsify the mixture.</p><p>4.The pesto should be emulsified when finished, but not completely smooth.</p><p>5.Store it in the refrigerator with a layer of oil on top to prevent oxygen from entering.</p><p style="text-indent:0in;">&nbsp;</p><p><strong>My thoughts on this:</strong></p><p style="text-indent:0in;">&nbsp;</p><p>Pestles and mortars are used for blending ingredients or crushing spices. When herbs or spices are crushed, they release their oils and aromas. What’s on the inside comes out, so basil can never release rosemary flavours.</p><p style="text-indent:0in;">&nbsp;</p><p>This can relate to a challenging time in your life when it feels like you’re being bruised. You have barriers to break through, but in the process of crushing them, your aroma emerges.</p><p style="text-indent:0in;">&nbsp;</p><p>I think Mark Twain said, “Forgiveness is the aroma of the violet on the heel that trampled it.”</p><p style="text-indent:0in;">&nbsp;</p><p>Who do I become when my life is bruising?&nbsp;</p><p>What comes out of me when I am challenged?</p><p style="text-indent:0in;">&nbsp;</p><p>Let’s look at how Job responds to losing basically everything and what James says about a spring of water.</p><p style="text-indent:0in;">&nbsp;<span style="text-indent:0in;">&nbsp;</span></p><p><strong>Job 1:20–21</strong></p><p style="text-indent:0in;">&quot;Then Job arose and tore his robe and shaved his head and fell on the ground and worshiped. And he said, &quot;Naked I came from my mother's womb, and naked shall I return. The Lord gave, and the Lord has taken away; blessed be the name of the Lord.&quot;&quot;</p><p style="text-indent:0in;">&nbsp;</p><p><strong>James 3:11</strong></p><p>11 Can a spring produce both fresh and salt water from the same source?</p><p style="text-indent:0in;">&nbsp;</p><p>We often focus on the negative and push God away. But Job’s worship is truly inspiring.</p><p style="text-indent:0in;">&nbsp;</p><p>I never felt the need to worship when I was struggling. Then, think about James. Can a single spring produce both salt and fresh water? So, when things are good, we say the right things, but when circumstances change, so do we. Basil, on the other hand, remains the same and keeps smelling wonderful.</p><p style="text-indent:0in;">&nbsp;</p><p><strong>Why do we make basil pesto?</strong></p><p>Basil is turned into pesto so we can enjoy its flavour all year round.&nbsp;</p><p>But to keep it fresh, we need to cover it with oil and store it in the fridge.&nbsp;</p><p>So, the circumstances around the basil pesto greatly influence how long it lasts.</p><p style="text-indent:0in;">&nbsp;</p><p>Similarly, our circumstances are important in helping us avoid trouble again.<span style="text-indent:0in;">&nbsp;</span></p><p>How do we maintain our peace? Are we kind to others after tough times?&nbsp;</p><p>Do we get along well with those around us, like the pine nuts, cheese, and oil?&nbsp;</p><p>Are we and our friends better together than apart?</p><p style="text-indent:0in;">&nbsp;</p><p style="text-align:justify;">Yes, making basil pesto has made me reflect. Sometimes, we go through tough times with others, which disrupts our plans. But in a way, these experiences make us stronger than we would have been otherwise. They also build resilience, helping us to carry on even when things get tough.</p><p style="text-indent:0in;">&nbsp;</p><p><strong>Look at Isaiah 53:5</strong></p><p>5 But he was pierced for our transgressions; he was crushed for our iniquities; upon him was the chastisement that brought us peace, and with his wounds we are healed. I am so grateful for this truth—Jesus was the ultimate crushing, and His aroma still lingers after 2000 years.</p><p style="text-indent:0in;">&nbsp;</p><p>What is your aroma like today?</p><p style="text-indent:0in;">&nbsp;</p><p><span style="background-color:rgb(1, 58, 81);color:rgb(206, 216, 243);">“Lord, help me to see life’s challenges like Job did. Lord, everything comes from You. I am simply here to care for it. Please help me to share my positive energy with others, even after things improve.”</span></p></div>
</div></div></div></div></div></div></div></div> ]]></content:encoded><pubDate>Tue, 09 Sep 2025 05:48:31 +0000</pubDate></item><item><title><![CDATA[Green Bean Stew (Bredie)]]></title><link>https://dshconsult.com/aplateonlife/post/green-bean-stew-bredie</link><description><![CDATA[This is one of those warm nostalgic childhood memories. My mother used to make these pots of comfort very often, I would say stews raised me. It was a ]]></description><content:encoded><![CDATA[<div class="zpcontent-container blogpost-container "><div data-element-id="elm_7Eo8qbIYRRunnXpP2kvvNg" data-element-type="section" class="zpsection "><style type="text/css"></style><div class="zpcontainer-fluid zpcontainer"><div data-element-id="elm_RDmhPjHqSNqi0Yj4Ekdftw" data-element-type="row" class="zprow zprow-container zpalign-items- zpjustify-content- " data-equal-column=""><style type="text/css"></style><div data-element-id="elm_ke-iw8ceRImOlwROPec9rQ" data-element-type="column" class="zpelem-col zpcol-12 zpcol-md-12 zpcol-sm-12 zpalign-self- "><style type="text/css"></style><div data-element-id="elm_Yi1sLX3eS263RP9Xs4DW7w" data-element-type="text" class="zpelement zpelem-text "><style></style><div class="zptext zptext-align-center " data-editor="true"><div><div><div><div><div><div><style type="text/css">.zpelem-col { }</style><div><style>.zpelem-imagetext { }</style><div><figure><a style="cursor:pointer;" href="javascript%3A%3B"><img src="https://www.breadoflife.africa/Green%20bean%20stew.jpg" height="220"></a></figure><div><div style="color:inherit;"><h2><span style="font-size:16px;">This is one of those warm nostalgic childhood memories. My mother used to make these pots of comfort very often, I would say stews raised me. It was always served with rice and sweet and sour beetroot salad.&nbsp;&nbsp;</span></h2><h2><span style="font-size:16px;">So as the season is currently changing I thought it would be great idea to start the chilly season off on a warm note. This is a recipe that I have worked on, I think it works well with beef as well as lamb or mutton.&nbsp; Preferably use stewing cuts with a little fat in them,&nbsp; I hope you enjoyed this as much as I did.</span></h2></div>
</div></div></div><div><style>.zpelem-text { }</style><div><p style="text-align:left;"><span style="color:inherit;font-size:20px;text-decoration-line:underline;">I N G R E D I E N T S</span></p><div><div style="text-align:left;color:inherit;"><ul><ul><li style="text-align:left;">2 tbsp Vegetable oil</li><li style="text-align:left;">200g Onions roughly chopped</li><li style="text-align:left;">2 Bay leaf</li><li style="text-align:left;">3 Cloves</li><li style="text-align:left;">500g Stewing beef / Goulash or soft shin</li><li style="text-align:left;">500ml Beef stock</li><li style="text-align:left;">250g Potatoes</li><li style="text-align:left;">2 tsp Black pepper, freshly ground</li><li style="text-align:left;">200g Green beans, topped, tailed and halved.</li><li style="text-align:left;">Salt to taste</li></ul><div><span style="color:inherit;font-size:20px;text-decoration-line:underline;">METHOD</span><br/></div>
<div><span style="color:inherit;font-size:20px;"><div style="color:inherit;"><div style="color:inherit;"><div style="color:inherit;"><div><ol><li><span style="font-size:14px;">Add oil to the pressure cooker, as well as the onions, bay leaf, and cloves, sauté</span><span style="font-size:14px;color:inherit;">&nbsp;until soft.</span></li><li><span style="font-size:14px;">Remove the onions and brown the stewing beef.</span></li><li><span style="font-size:14px;">When the onions are done add the beef stock, potatoes, and black pepper.</span></li><li><span style="font-size:14px;">Follow the instructions of the pressure cooker manufacturer and pressure&nbsp;</span><span style="font-size:14px;color:inherit;">cook the items until the meat is soft, 30 - 45min.</span></li><li><span style="font-size:14px;">As soon as the meat is soft, add the green beans and cook without a lid&nbsp;</span><span style="font-size:14px;color:inherit;">until the beans are soft.</span></li><li><span style="font-size:14px;">Push the beans under the cooking liquid, do not overcook.</span></li><li><span style="font-size:14px;">You want the liquid the reduce to a thin sauce consistency.</span></li><li><span style="font-size:14px;">Serve with rice and beetroot.</span></li></ol></div>
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</div></div></div></div></div></div></div></div></div> ]]></content:encoded><pubDate>Mon, 27 May 2024 19:37:12 +0000</pubDate></item><item><title><![CDATA[Relishing the idea of a Distinct Burger Relish]]></title><link>https://dshconsult.com/aplateonlife/post/relishing-the-idea-of-a-distinct-burger-relish</link><description><![CDATA[I have been looking for a home-made hamburger relish for a while now. This is a recipe I found and tweaked into something I would think proper for a b ]]></description><content:encoded><![CDATA[<div class="zpcontent-container blogpost-container "><div data-element-id="elm_3Di9bu0-SxSYJuWiaEVcWA" data-element-type="section" class="zpsection "><style type="text/css"></style><div class="zpcontainer-fluid zpcontainer"><div data-element-id="elm_hSTG4XH9QDSdbIeA6xbwUA" data-element-type="row" class="zprow zprow-container zpalign-items- zpjustify-content- " data-equal-column=""><style type="text/css"></style><div data-element-id="elm_BkWNQCh9RLa2SpArAPw1Cw" data-element-type="column" class="zpelem-col zpcol-12 zpcol-md-12 zpcol-sm-12 zpalign-self- "><style type="text/css"></style><div data-element-id="elm_ZjK6fieBQJWwdaZ4MRuzOQ" data-element-type="text" class="zpelement zpelem-text "><style></style><div class="zptext zptext-align-center " data-editor="true"><div><div><div><div><div><div><div><div><div><h5>I have been looking for a home-made hamburger relish for a while now. This is a recipe I found and tweaked into something I would think proper for a burger of distinction. Just pop this relish, fresh lettuce and cheese onto a&nbsp;freshly&nbsp;grilled burger roll and a home made beef patty (recipe to follow) and you have a reaaaallly good meal. &nbsp;This has been the closest I have come to anything that &nbsp;I am happy with. If you do have a really good relish recipe to share...please do.</h5><h2><strong>Ingredients:</strong></h2><ul><li><em>1 onion, sliced</em></li><li><em>1 each red, yellow and green pepper, cored, seeded and sliced</em></li><li><em>1 celery stalk chopped finely</em></li><li><em>1 cinnamon sticks</em></li><li><em>12 whole cloves</em></li><li><em>4 whole pimento’s</em></li><li><em>2 teaspoons mustard seeds</em></li><li><em>1 tbsp. salt</em></li><li><em>2 tins chopped tomatoes</em></li><li><em>1 cup sugar</em></li><li><em>½ teaspoon turmeric</em></li><li><em>3 cups cold water</em></li><li><em>2 cups vinegar</em></li><li><em>1 tbsp. BBQ salt</em></li></ul><strong>Method:</strong><h5>&nbsp;On a low heat fry the onion, peppers, celery, mustard seeds and salt together with the cinnamon, cloves and pimento until the vegetables are soft.</h5><h5>Add the tinned tomatoes, sugar, turmeric, water and vinegar,&nbsp;increase the heat while being&nbsp;mindful&nbsp;not to let it burn.&nbsp;Bring the mixture to a boil and reduce&nbsp;on low heat to a chutney consistency about 40minutes to an hour.&nbsp;Remove the whole spices and season with the BBQ salt. &nbsp;Let it cool and refrigerate</h5></div>
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</div> ]]></content:encoded><pubDate>Fri, 20 Jul 2012 23:42:48 +0000</pubDate></item></channel></rss>