By Yael Brender
Bring 2 cups of uncooked barley and 5 cups of vegetable stock to the boil, reduce heat and simmer for 30-40 minutes, then turn off the heat and cover. Remove the lid after ten minutes.
Cut 450g of mozzarella into bite-sized chunks and dice 2 cups of cherry tomatoes.
Add 3 tablespoons of olive oil and 6 tablespoons of balsamic vinegar to the barley and throw in mozzarella and tomatoes.
Chop up and add ten basil leaves and cracked black pepper to taste.
Soak 1 and a 1/4 cups of uncooked basmati rice in 2 cups of water for thirty minutes.
Soak two sun-dried tomatoes in 1/4 cup of hot water for ten minutes. Drain and dice.
Put the rice into a small saucepan, stir in 1/2 teaspoon of salt and bring to the boil over high heat, stirring frequently and letting it boil for five minutes. Cover and leave on leave low heat for ten minutes.
Spoon the cooked rice into a bowl and let it cool completely.
Stir in diced tomatoes, 2/3 cup of feta, 2 tablespoons of dried currants, two tablespoons of chopped fresh mint, 1 tablespoon of olive oil and 1/4 teaspoon of black pepper.
Sprinkle with 2 tablespoons of toasted pine nuts.
De-rib one bunch of curly green kale with a chef’s knife, chop into small, bite-sized pieces and sprinkle with a dash of sea salt. Massage to combine (wash your hands first!) until the kale becomes darker and more fragrant
Chop off and discard stems of twelve brussel sprouts, slice thinly and add to kale
Whisk 1/4 cup tahini, 2 tablespoons of white vinegar, 2 teaspoons of maple syrup and 2 teaspoons of white miso. Add a pinch of red pepper flakes.
Whisk in 1/4 cup water until the mixture is smooth and creamy, pour over kale and sprouts and mix well
Toast 3 tablespoons sliced almonds in a small pan over medium heat and stir frequently until golden. Toss mixture into salad, add 1/4 cup shaved parmesan and serve immediately
Whisk a large egg white in a small bowl, add 3 tablespoons sugar, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 ground nutmeg and toss to coat with 1 cup ground sesame seeds
Spoon mixture in clumps onto baking sheet, bake at 350 degrees until golden brown and then let cool
Heat 1/2 cup olive oil over medium heat and add 1/4 finely chopped small fennel bulb, a finely chopped shallot, 2 tablespoons chopped and peeled ginger and 1 teaspoons of crushed fennel seeds. Cook and stir for ten minutes until tender
Add 1/4 cup white wine vinegar and 2 teaspoons honey, season with salt and pepper, then let cool
Cut all white pith and peel from 4 oranges and discard.Cut segments into bowl
Toss 10 cups mixed hardy salad greens (e.g. radicchio, friseée, endive), 1 cup flat-leaf parsley leaves, 1/2 cup chopped fennel fronds, citrus segments and dressing in a large bowl
Top with 1 teaspoon orange zest and sesame clusters
Add 1 cups water, 1 cup quinoa and 1/4 teaspoons salt to a medium saucepan and bring to a boil over medium heat for five minutes. Simmer for 15 minutes, remove from heat and fluff
Add 1 cup chopped red cabbage, 1 cup shelled and cooked edamame, 1 chopped red bell pepper, 1/2 cup shredded carrots and 1 cup diced cucumber to quinoa mixture
Whisk 1/4 cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice wine vinegar, 2 tablespoons chopped green onion, 1/4 cup chopped cilantro, 1 tablespoon sesame seeds, 1/4 teaspoon grated ginger, 1/8 teaspoon red pepper flakes, salt and pepper in a small bowl
Pour dressing over salad and stir to combine
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