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Pearl Barley Balls with Spiced Yoghurt Dip

Saturday, June 12, 2021

These baked pearl barley balls are healthy, delicious, nutty and super easy to make! Plus, you can make them ahead and freeze for later. They are awesome for an appetizer, or as a side, or main dish---an easy dish that never fails to satisfy. This recipe will leave you with some dressing leftover, but it keeps well in the fridge to use for other salads.

Pearl Barley Balls	Spiced Yoghurt Dressing
125 g Pearl barley 1 Large egg 1 Schallot, finely chopped 1 tsp Turmeric poweder 1 tsp Cumin powder 1/2 tsp Cinnamon powder 1/2 tsp Cayenne pepper 2 tbsp Fresh flat parsley or coriander, chopped 50 g Raisins Salt and pepper, to taste 5 tbsp Olive oil to fry Leafy greens, to serve Pomegranate seeds, to serve	1/2 tsp Cumin powder 1/2 tsp Coriander powder 1/3 tsp Turmeric powder 250 g Greek yoghurt 1 tbsp Olive oil 1 tbsp Fresh parsley, chopped 1 clove Garlic, minced 1 tbsp Raisins Sea salt and freshly ground black pepper

Cook the pearl barley according to the package instructions. Rinse under cold water to remove the starch and leave to drain until cool enough to handle.
Preheat the oven to 180C/350F. Mix together the rest of the ingredients, excpet the olive oil, with cooled pearl barley. Shape the mixture into golf-ball sized balls or patties. Place in the fridge for 30 minutes.
Heat a large frying pan and add the olive oil, once hot add the balls and fry about 4 minutes until lightly golden brown. Finish them in the oven for 10 minutes.
While the pearly barley balls bake, prepare the dressing. Place cumin, coriander and turmeric in a small skillet over medium heat. Cook 1 minute or until fragrant. Combine spice mixture, Greek yoghurt, and remaining ingredients in a medium bowl, stirring to combine.
Arrange the pearl barley balls on a bed of salad, sprinkle some pomegranate seeds over. Serve with the prepared spiced yoghurt dressing.

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White Bean Dip with Sundried Tomatoes and Cashews

Friday, June 11, 2021

A deliciously healthy, creamy and flavourful white bean dip with sundried tomatoes and cashews comes together in minutes and is packed full of nutrients. It can be prepared up to 3 days in advance. Serve with crudités and toasted slices of bread as a snack, light lunch or as part of a picnic. It's naturally gluten-free and dairy-free.

280 g Cooked white beans
5 Soft dried tomatoes soaked in olive oil
2 tbsp Extra-virgin olive oil
1 clove Garlic
40 g Cashew nuts, toasted
Juice of 1 lemon
2 tbsp Hot water
1 tsp Smoked paprika powder
1 tsp Pink salt
1/2 tsp Fresh milled black pepper
Olive oil, for the topping
Sundried tomatoes, for the topping
1 tsp Parsley, chopped for the topping
Toasted slices of bread, to serve
Radish, carrot and chicory, to serve

Place white beans, sundried tomatoes, olive oil, garlic, cashew nuts, lemon juice, hot water, smoked paprika, pink salt and black pepper in a food processor and blend until smooth, or less if you prefer a coarse texture.
Taste and adjust seasoining as necessary. Transfer to a serving dish. Drizzle the top with extra olive oil. Top with a few piece of sundried tomatoes and sprinkle some chopped parsley over. Serve with toasted slices of bread and crudités.

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Chicken and Egg Salad Tower with Curry Greek Yoghurt Dressing

Wednesday, June 09, 2021

I use a combo of Greek yoghurt and crème fraîche to make the dressing because I just love the creamy tangy Greek yoghurt. You can use mayonnaise if you like. Curry powder is a wonderful spice blend for adding a depth of flavour to food. Use as much or as little as you like. The chicken and egg salad is delicious as it is or in a sandwich or pita pocket. It's perfect for a quick and healthy lunch.

Salad	Curry Greek Yoghurt Dressing
5 Medium eggs, hard boiled and diced 200 g Chicken breast, baked and cut in cubes (or leftover roasted chicken) 1/2 tbsp Olive oil 150 g Carrot, peeled and diced 150 g Sweet corn 3 Cherry radish, thinly sliced	100 g Full fat Greek yoghurt 100 g Crème fraîche (or sour cream) 2-3 tsp Curry powder 1 tbsp Freshly squeezed lemon juice Salt and pepper to taste

Bring a saucepan of water to the boil. Add eggs and simmer for 8 minutes for hard-boiled eggs. Plunge the eggs into cold water to stop the egg from cooking any further. Peel and chop the eggs. Place them in a large bowl.
Rub olive oil on the chicken breast and generously sprinkle with salt and pepper. Place chicken breast in an oven dish and bake for 30 minutes. Remove and allow it to rest and cool for 10 minutes. Reserve the juice. Cut the chicken into small cubes.
In a medium bowl, combine Greek yoghurt, crème fraiche, curry powder, lemon juice, juice from the roasted chicken, salt and pepper.
Add diced carrots, sweet corn, and chicken to the chopped eggs in the bowl. Add in prepared curry yoghurt and stir to combine well. Taste the salad and adjust the seasoning.
Place a salad ring in a serving dish. Surround the the salad ring with sliced cherry radishes. Spoon the salad into the ring. Lift off the ring gently. Granish with the fresh herbs.

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Crunchy Vegetable Wraps with Green Pea Dip

Tuesday, June 08, 2021

Veggie wraps are fun and easy to make, ideal as a snack and a perfect alternative to bread when you're trying to lower your carb intake. They are grain-free, gluten-free, fiber-packed and totally customizable! Besides lettuce, you can use chard, kale, and collard greens to make these wraps too. I am using mint and green pea dip, but you could try any spreads and sauces you enjoy--try traditional hummus, guacamole, peanut sauce or ranch.

Wraps	Mint and Green Pea Dip
1 head Butter lettuce 2 Kiwi, peeled and cut into sticks 2 Carrots, peeled and cut into sticks 1 Red bell pepper, cut into sticks 1 Yellow bell pepper, cut into sticks 1 Cucumber, cut into sticks 1 bunch Cherry radishes, cut into strips 1 tbsp Freshly squeezed lemon juice 150 g Feta, crumbled Dill	250 g Frozen green pes 3 tbsp Tahini 3 tbsp Freshly squeezed lemon juice 3 tbsp Extra virgin olive oil 2 Garlic cloves, peeled 1 Green chilli pepper, seeded & chopped 25 g Fresh mint leaves 2 Spring onions, chopped Sea salt and ground black pepper, to taste

Place the frozen peas in a small saucepan and cover with water. Place the saucepan over medium-high heat and bring to a boil. Once boiling, turn the heat off and drain the peas.
Transfer the drained peas to a food processor and pulse a few times until the peas becomes a chunky puree. Add in tahini, lemon juice, olive oil, garlic, chopped chilli pepper, mint leaves, chopped spring onions, salt and pepper. Process until you have a smooth and thick puree.
Taste and season with more salt and pepper. Transfer the dip to a serving bowl and garnish with a drizzle of olive oil, freshly milled black pepper and a few pieces of peas if desired.
Place the two lettuce leaves, overlapping by about one-third. Crumble some feta over and arrange the vegetable and kiwi sticks on top. Season with salt and pepper. Gently roll it up, tuck in the end and secure the bundle with a kitchen twine. Place the bundles in a large serving bowl or platter with the dip. Sprinkle some dill fronds over.

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Beetroot Spelt Crepes with Horseradish Labneh

Sunday, June 06, 2021

This beautiful vegetarian pancake recipe is easy but indulgent and very delicious made with beet juice and spelt, then filled with a horseradish labneh, rolled and served with some leafy greens and pomegranate seeds. They make a perfectly light and yummy lunch. You won't be disappointed. If you're not sure if horseradish is your thing, start with just a tablespoon. Add in some chopped fresh herbs if desired.

250 g Labneh or cream cheese
2-3 tbsp Horseradish cream
1/2 tbsp Lemon juice
Salt and pepper to taste
100 g White spelt flour
125 ml Beetroot juice
125 ml Wholemilk
2 Eggs, medium
1 tbsp Coconut oil
Fresh leafy greens and pomegranate seeds, to serve

Mix labneh, horseradish cream, and lemon juice in a medium bowl. Season with salt and lots of pepper. It can be made a couple of days ahead. Cover and chill.
Sift the spelt flour into a mixing bowl. Whisk together the beet juice, milk and egg in a jug until combined. Gradually add egg mixture to the flour in the bowl, whisking until smooth and combined. Cover. Set aside for 30 minutes.
Spray a 22-cm non-stick frying pan with coconut oil. Pour 1/5 of the batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 5 crepes.
Spread 2 tablespoons of horseradish labneh evenly onto the crepe. Roll up firmly to enclose the filling. Serve immediately with leafy greens and pomegranate seeds.

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Toasted Buckwheat, Blistered Grape and Herb Salad

Friday, June 04, 2021

Fancy a salad for your next meal? Try this superfood buckwheat salad. It's nutritious, tasty and incredibly satisfying. Combined with different sorts of fresh herbs, blistered red grapes, pomegranate seeds and a lemony smoky cumin dressing, this salad really brings this pseudo grain to life!
Buckwheat, like quinoa, amaranth, teff, and Kañiwa, belongs to pseudocereals. Pseudocereals are plants that produce fruits or seeds which are used and consumed as grains, though botanically pseudocereals are neither grasses nor true cereal grains.
Buckwheat, despite its name, is not related to wheat and is thus gluten-free. It mainly composed of carbs and a decent amount of fiber. Buckwheat also contains small amount of protein.

Salad	Dressing
240 g Buckwheat 250 g Seedless red grapes 1 tbsp Avocado oil (or olive oil) 2 tsp Pomegranate molasses 1/2 Pomegranate seeds 80 g Brazil nuts, toasted and roughly chopped 80 g Fresh herbs (basil, flat parsley, dill, mint and lemon thyme) Salt and pepper	2 tbsp Cumin seeds, toasted, roughly crushed in a mortar and pestle Juice and zest of 1 lemon 1 tsp Smoked paprika 1 tbsp Date syrup (or honey) 6 tbsp Extra-virgin olive oil

Place the buckwheat in a frying pan and toast over medium heat until lightly browned and the buckwheat is taking on a nutty aroma. Remove and allow to cool.
Rinse buckwheat well under cold running water, drain and cook in boiling salted water until just tender, about 10 minutes. Drain, refresh under cold running water and transfer to a large tray to cool to room temperature.
Meanwhile, add the avocado oil to a pan over medium-high heat. Once sizzling, add the grapes and cook, shaking the pan regularly until you see the grapes start to blister. At this point add the pomegranate molasses and cook until they look coated and shiny, about 30-45 seconds. You don't want the sugar in the grapes or the pomegranate molasses to burn.
Once the buckwheat cooled, place them in a large bowl, and season generously with salt and pepper. Add the blistered grapes, pomegranate seeds, chopped Brazil nuts, and herbs. Toss gently to combine.
To make the dressing, combine all ingredients in a small bowl and whisk thoroughly.
Pour dressing over the salad and toss again. The buckwheat can really absorb the dressing, so let it rest for a minute or so and, if necessary, drizzle over a little extra olive oil. Season generously and serve.