Tag Archives: detox

Mung bean and barley broth in tahini, a dash of Harissa, roasted mini peppers and torn mozzarella

10 Jan

Mung bean and barley broth in tahini, a dash of Harissa, roasted mini peppers and torn mozzarella

Do you plan? There’s the daily commute planning, school timings, work planning, menu planning, grocery planning…but I mean you know… do you ‘plan’.

I’ve always been a planner. I’ve planned at work and I planned the holidays. I took it upon myself to plan the savings plan and I even planned our weekends and outings at the best rates for weeks ahead. It goes without saying that for years I have sent my husband a weekly menu plan with a flag that tells me that he has received it and also a call to action his confirmation that he is happy with the plan. I like to feel like I’m in the driving seat, that I was taking the bull by the whatsits and generally, good girls planned and if we plan, things will come into fruition.

Well, that’s what I thought. I didn’t plan for my life to be this way. It’s different to what my mind had conceived. I don’t think it just ‘happened’ to me. In some shape or form by taking decisions, listening to instincts, or making priority calls…here we are. In the same breath I am much more open and mellow about what the future holds. I didn’t know I would be here and I don’t know what ‘there’ looks like.

Speaking of mellow, here’s a healthy detoxifying broth that is fitting of my mood lately, and my will to be healthier this month. Mung beans are the food that my mum fed me if I was sick as a child but this version is cooked in tahini, a dash of Harissa, barley for depth and some sweet min peppers for tingly sweet bite. I’ve even chucked in some fabulously fluffy mozzarella, weird I know but heck it works!

Mung bean and barley broth in tahini, a dash of Harissa, roasted mini peppers and torn mozzarella
Ingredients to serve 4-6

175g mung beans
100g pearl barley
500ml vegetable stock
One large red onion, diced
2 cloves garlic
1 tsp minced ginger
1-2 bay leaves
8-10 mini, sweet peppers
2 litres of water
The juice of Half a lemon
1-2 tbsp Harissa
4 tbsp tahini paste
Salt to taste
1 tsp cumin seeds
200g fresh mozzarella
2 tbsp cooking oil
1/4 tsp black pepper
Coriander to garnish

Method

1. Boil the water, mung beans and barley together together for about 45 mins on a medium flame. When the beans are cooked most of the juices should have left into a thick soup. The beans should be mushy
2. Drizzle the peppers with some oil after cutting them in half or quarters and roast in the oven until they have browned lightly.
3. In a large and deep pan heat the cooking oil and add cumin seeds. When the seeds sizzle add the onion, bay leaves and salt. Sauté for a couple of minutes then add the ginger and garlic and sauté for another couple of minutes.
4. Add the mung beans and barley with the vegetable stock, then the tahini, lemon juice, pepper, Harissa and the simmer for 8-10 minutes. It should then look thick and broth like.
5. Stir in the peppers and tear some mozzarella before storing for another minute or so. Don’t over cook the mozzarella as it will go string. Keep the mozzarella fully and warm.
6. Serve with a garnish of coriander and slice of lemon

I am linking this recipe to Anneli from Delicieux and Louisa from Eat your veg because this is a virtuous recipe image

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

8 Jan

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

I feel too young for aches and pains and body complaints. My knee is creaky and my back is full of rocks; it is muscular tension. Sniffles and coughs, fatigue and sleep deprivation. It’s all self induced.

My uncle was, and still is, one of the patriarchs of our family. A strong and disciplined man, he is giving and loving and he was always firm and fair. Growing up, when he would visited us and was offered tea by my folks, he would always reply that he would drink it only if I made it. He was one of those that limited his food intake and I actually never saw him indulge.

He’s now deteriorated in his golden years and knowing this has provoked much thought on how I should be grateful and look after this one and only body I have. It is true that some things we simply can not control or avoid and chips taste very good. It is true that making time for exercise is tough and that eating well is sometimes expensive. But, life is short.

My blueberry basil, papaya and spinach salad with chilli and agave pistachio is good for the body, the eyes, the taste buds and is very easy to put together. Blueberries are often talked of a superfood and I eat them like sweeties. Spinach is fabulous and best raw I reckon and let’s talk about papaya. I ate loads of the stuff after giving birth to my boy, it’s said that it has healing properties. This fresh and easy salad will liven up any table at this time of heat and will encourage picking on fruit, not crisps.

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

For the full recipe, head on over to great British chefs

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