Pearl Barley with Roast Cauliflower and Cavolo Nero Pesto
This is a supper easy recipe that is full of flavour. It keeps well in the fridge for a few days and is brilliant for packing in a box for lunch as it can be easily heated in a microwave but is equally tasty as a cold salad.
I always soak barley for 12-24 hours before cooking, this helps to break down the phytic acid which blocks nutrient absorption, by soaking you make the barley much easier to digest and nutrients to be assimilated by the body.
If you’re not a fan of raw garlic in pesto then try roasting it beforehand. Slice the top of a whole bulb, drizzle with a little olive oil and roast in the oven for 10-15 mins or so. You can keep this in a box in the fridge for a few days and use it wherever you would use garlic.
If you want to make the pesto vegan swap the parmesan for nutritional yeast. This brand is available from most supermarkets https://www.marigoldhealthfoods.co.uk/engevita
Recipe
Makes 3-4 portions
1 medium/large cauliflower, cut into small florets
Few sprigs thyme
140g pearl barley
2 tbsp toasted hazelnuts
2 clove garlic
200g cavolo nero, leaves pulled from stalk and roughly torn
50g parmesan, plus more to finish
2 tbsp extra virgin olive oil, plus more for roasting
1 lemon
Salt & pepper
Method
Preheat the oven to 210C (195C fan). Place the cauliflower on a tray with the thyme, salt and pepper and a good drizzle of oil. Roast for 15-18 mins until just tender. You could add the bulb of garlic too and even the hazelnuts, with they don’t burn they only need about 5 minutes.
Simmer the pearl barley until tender (around 20 mins) in a large pan of salted water and drain
Bring a large pan of salted water to a rolling boil. Add the cavolo nero, cook for around 3 mins until just tender and drain
In a food processor place two thirds of the cavolo nero, the garlic, a little lemon zest, olive oil, hazelnuts and Parmesan. Blend until a smoothish pesto consistency is reached
Mix everything together, add a little lemon juice, salt and pepper to taste. You can sprinkle with extra hazelnuts and grated parmesan if you like.
-
Cherry Burst Smoothie
Full of anti-oxidant phytonutrients, this is deliciously creamy.Preparation time: 5 min...
-
Oat Blueberry Cream
Packed with antioxidants and fibre.Preparation time: 5 minutes Serves 2• 1 small banana...
-
Tropical Spice
Go Tropical – a delicious blend with a spicy kick.Preparation time: 5 minutes Serves 22...
-
Minted Pea Greens
A vibrant green smoothie with a hint of mint.Preparation time: 5 minutes Serves 21 tbsp...
-
Carrot, Orange and Mango Smoothie
A simple selection of ingredients – the addition of yogurt gives this a wonderful cream...
-
Beginners Green Smoothie
This is a great starter green smoothie – creamy and sweet.Preparation time: 5 minutes S...
-
Chocolate Cauliflower Smoothie
Adding cauliflower to a smoothie may seem strange but it helps create a creamy texture ...
-
Green Shakshuka
Great as a light lunch or breakfast option.Preparation time: 15 minutes Cooking time: 1...
-
Breakfast Beans
1/3 can Haricot beans5-6 cherry tomatoes quartered1tbs olive oil1/2 tsp oreganoPinch gr...
-
Shakshouka
Serves 21tsp butter1 red pepper1 tsp olive oil150g vine ripened tomatoes, finely choppe...
-
Pumpkin/Sweet Potato Granola
Ideal to snack on or mix with yogurt and fruit. • 250g oats• 100g coconut flakes or des...
-
Spiced Poached Plums with Yogurt
Make this the day before for a simple breakfast option – it can be served hot or cold. ...
-
Scrambled Tofu
You could use gluten free oat cakes instead or a slice of gluten free toast. Serves 1• ...
-
Smashed Eggs on Toast
You can lightly boil the eggs the night before – the peel and chop in the morning. Serv...
-
Maca Coffee Baked Oatmeal
Serves 3• 1 eggs• 1tbsp olive oil• 125ml coconut milk• 50ml cold brewed coffee• 70g app...
-
Overnight Oats with Berries
For an additional protein hit add in the protein powder and nut butter. Serves 2• 75g o...
-
Green Tea Chia Berry Bowl
• 450ml almond milk or coconut milk• Drizzle of maple syrup to taste or use stevia• 1 t...
-
Turmeric Mango Chia Pudding
Serves 1• 3 tbsp of chia seeds• 150ml coconut milk• 100g mango frozen or fresh• Freshly...
-
Poached Chicken Salad, Artichokes With Roasted Garlic And Herb Dressing
Globe artichokes are a popular prebiotic providing food for beneficial bacteria in our ...
-
Baked Pepper with Eggs
Serves 1• 1 large red or yellow pepper, halved and seeds removed• 4 sun dried tomatoes,...
-
Vietnamese Turkey Wraps
Serves 2Preparation time 10 minutes Cooking time: 8 minutes• 200g turkey mince• 1tbsp o...
-
Asian Chicken Salad
Poaching the chicken keeps it really soft. Serves 2• 2 chicken breasts• 150g Basmati or...
-
Quick Speedy Kimchi
I love this spicy fermented relish. There are so many variations, and it is worth you e...
-
Spicy Carrot & Chickpea Salad
Delicious with Gluten free pitta or seeded crackers and side salad. Serves 2• 2 carrots...
-
Avocado, Kale & Orange Salad
A simple vibrant salad easy to assemble and delicious served on its own as a light lunc...
-
Hot Smoked Salmon Salad
Serves 1• 100g sugar snap peas (or green beans)• 1 hot smoked salmon (or mackerel) fill...
-
Easy Chickpea Salad
Serves 2• 1 can chickpeas drained and rinsed• 1tbsp lemon juice• 1⁄2 red onion, diced• ...
-
Restorative Chicken Noodle Soup
Serves 2• 2 organic chicken breasts• 400ml homemade chicken stock• 1tsp coconut oil• 2 ...
-
Broccoli, Fennel & Pear Soup
This is beautiful, light yet creamy tasting soup. Perfect for cleanse days. The additio...
-
Roasted Red Pepper Soup
Serves 4 (can freeze)• 1tbsp olive oil• 1 onion, quartered• 2 garlic cloves, crushed• 2...
-
Pearl Barley with Roast Cauliflower and Cavolo Nero Pesto
This is a supper easy recipe that is full of flavour. It keeps well in the fridge for a...
-
Thai Chilli Lime Dressing
• 100ml lime juice• 2tsp sugar• Pinch of chilli flakes• 1 garlic clove crushed• 2tbsp F...
-
Spicy Prawns with Rice
When time is short make use of precooked bags of rice or quinoa. These can be warmed up...
-
Tofu Katsu Curry
Serves 4• 400g firm tofu• 75g cornflour• 30g gluten free plain flour• 100g gluten free ...
-
Vegan Ragu
Delicious served with baked potato, gluten free pasta or gluten free pitta. Serves 4• 1...
-
Sweet Potato, Lentil and Cauliflower Curry
This will freeze well too. Serves 4• 125g red lentils• 2tbsp olive oil• 1⁄2 tsp black m...
-
Baked Salmon with Oat Crumbs
Serves 2• 100g gluten free oats• 1tbsp nutritional yeast flakes• 2 tbsp olive oil• 1 le...
-
Parchment Baked Fish With Salsa Verde
Baking fish in parcels keeps the flesh wonderfully moist and the salsa verde infuses th...
-
Kimchi Tofu Bowl
Serves 2• Block of firm tofu• Little cornflour to dust• 1tbsp olive oil• 1 garlic clove...
-
Buckwheat Pancakes
These are a great alternative to bread/ toast and can be used at breakfast, lunch, dinn...
-
LSA Mix
6 tbsp linseeds (flaxseed)4 tbsp sunflower seeds2 tbsp whole almonds (skin on) Using a ...
-
Rookies
Date, Apricot and Cardamom*150g Medjool dates, pitted*5 cardamom pods, seeds removed*3t...
-
Walnut and Raisin
*120g organic dates*2tbs smooth almond butter*1/2tsp cinnamon*2tbsp LSA (see below)50g ...
-
Matcha Bites
You can store these in the fridge for 1 week. Makes about 12• 115g /4oz 1⁄2 cup cashew ...
-
Mixed Seeded Crackers
A great combination of seeds for this healthy crackers. Perfect with dips. Makes 16 cra...
-
Tangy Tomato Kale Chips
Kale really is a superfood packed with an array of vitamins and minerals and incredibly...
-
Indian Spiced Onion Hummus
The addition of cumin and caramelised onion creates a sensational Indian spiced hummus....
-
Moroccan-Style Butterbean Dip
This is simple to make and a nice alternative to hummus. Serves 4• 1 x 400g/14oz can bu...
-
Apricot Oatcakes
Makes about 18• 1⁄4 tsp baking powder• 2 tbsp milk or milk alternative• 100g dairy free...