Natural Benefits and Curative Properties of Barley

Image via Wikipedia Barley has many medicinal virtues. Pearled barley, which is the form the grain is largely eaten and consumed as a food by invalids. The malt prepared from barley is used in the preparation of malt extract for the incorporation in the diet of the infant and the invalid.

 The partially germinated and dried grain is the source of malt extract which is more nutritious than the un malted barley. Malt extract consists chiefly of dextrin and malt sugar and contains the ferment diastase enzyme which is developed during the malting process. This ferment diastase possesses the power of converting starch into dextrin and sugar, thus assisting in the digestive of starchy or farinaceous foods.

•Digestive System Disorders :- The pearl barley has always been used by orient traditional physicians for the healing and the rejuvenation of the digestive system. A simple, yet effective folk remedy was to make a barley

Barley contains eight essential amino acids.[35][36] According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute.

Hulled barley (or covered barley) is eaten after removing the inedible, fibrous outer hull. Once removed, it is called dehulled barley (or pot barley or scotch barley).Considered a whole grain, dehulled barley still has its bran and germ making it a nutritious and popular health food. Pearl barley (or pearled barley) is dehulled barley which has been steam processed further to remove the bran.[38] It may be polished, a process known as "pearling". Dehulled or pearl barley may be processed into a variety of barley products, including flour, flakes similar to oatmeal, and grits.

Barley—Low GI, Low GL

Now let’s get back to barley, an exceptionally nutritious and healthy food for humans. On average, pearl barleys have an extremely low GI—25—and a relatively low GL—11—an excellent combination. We say “on average” because for most foods, many factors can affect these values, e.g., age, ripeness, processing method, cooking method, the presence of additives (salt, sugar, spices, butter, etc.), and the presence of other foods in the same meal. Any of these could significantly change the GI and, therefore, the GL of the individual food in question—and, therefore, of the overall meal. For that matter, these values can vary from person to person and even in the same person from day to day. So averages are all we can go on.

There are also differences among the different varieties of a given food, such as the cultivars of barley (cultivars are to barley as varietals are to grapes—they’re members of the same species, but with significant, sometimes dramatic, differences in composition and appearance). One barley cultivar that stands out is called Prowashonupana.  “Prowash,” as it’s called for short, was developed in the 1990s by plant breeders at Montana State University as a hulless cultivar that’s low in starch, high in protein, and very high in fiber—it has two to three times the amount of fiber as most other cereal grains.2

Prowash Is Naturally Rich in Healthful Beta-Glucan

A major portion of the fiber in Prowash is a highly beneficial soluble fiber. It takes the form of viscous polysaccharides called beta-glucans, which are known for their ability to reduce cholesterol levels.*3 In barley, the beta-glucans are found throughout the entire kernel, whereas in most other grains, they’re concentrated in the outer bran layer and can thus easily be lost in processing.

brew and sip throughout the day, while restricting intake of other foods. This folk remedy has helped many people even to this day.

The barely brew is prepared by boiling one-quarter cup of all natural pearled barley in about 2.5 litres of water. When the water has boiled down to about 1.25 litres, it should be strained carefully. This all natural barley brew helps digestive rejuvenation in two ways. It has a demulcent or soothing

 response and relieves the burning digestive actions. It has also a mucilaginous response and introduces a natural oily substance which helps to protect the abraded mucous membrane of the digestive system. Once the digestive system is thus soothed and healed, it can promote better assimilation of foods.

•Fever :- Barley is also useful in fever and all inflammatory conditions on account of its soothing properties.

• Urinary Disorders :- Barley gruel with butter milk and lime juice is an excellent diuretic carbohydrate food. It is highly beneficial in the treatment of urinarv disorders like nephritis and cystitis.

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Barley Khichdi

I very rarely try new recipes for breakfast. When i saw barley khichdi in a magazine, i found its so easy to make. the best time to try is this summer, isnt it? so went ahead and tried this great healthy breakfast. it came out Good, and what a nice way to have barley in khichdi form..i have tried it twice and loved it so much.

Ingredients:

Barley - 100gms
Moong Dal / Pasi Paruppu - 2 tbsp
Turmeric powder a pinch
Water - 2 cup's (220 ml)

Onion - 1
Green Chilli - 2
Carrot - 1/2
Tomato - 1
Capsicum - 1/2
Corriander leaves to garnish

Oil - 1 tsp
Jeeragam - 1/2 tsp

Method:

I did'nt soak barley, but you can also soak the barley overnight, drain it and try, just like sabudana(sago).

Heat Oil in a Pressure Cooker, add Jeeragam, Green chilli and saute them. Now add Sliced Onion and saute it along.

Add chopped Tomato to the onions and mix. also add finely chopped capsicum and carrot and saute well.

Now add Moong Dal, a pinch of turmeric powder, and the Barley to the Pressure cooker and mix well.
Add 2 cups of water and stirr.  Add Salt to taste. Then Pressure Cook upto 4 or 5 whistles and remove from fire.

Serve warm, garnish with Corriander leaves.

I liked the capsicum, it added a good taste to the khichdi.

Note:

* Just 100gms of Barley is enough, if you are cooking for two.

* You can add your choice of vegetables.

* Barley wont be so soft on cooking, it will be like cooked brown rice, semi-hard in texture.

* Barley is best for pregnant ladies.

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Creamy Swede & Pearl Barley (Rutabaga/Yellow turnip)

Here's a humble Estonian dish that makes a great - and unusual - side dish to some grilled meat (especially lamb or mutton, as well as pork, I think). However, I've usually served this as a simple and cheap vegetarian orzotto-style dish. It's a recipe I've adapted from an old Estonian cookbook and everybody has been positively surprised how tasty it is. Barley & Swede doesn't automatically sound as something extra delicious, but if you're looking into incorporating more grains and more (root) vegetables into your diet, then definitely try this.

And let me know what you thought of it :)

Creamy Swede & Pearl Barley
(Kaalika-kruubipuder)
Serves 4

400-450 g swede, peeled and cubed
150 g pearl barley (about 200 ml)
250 ml water (a cup)
400 ml milk
2 Tbsp butter
2-3 tsp honey
salt

Wash the pearl barley, rinse and place into a saucepan with the clean water and some salt. Bring to the boil, reduce heat and simmer for about 20 minutes, until the barley has softened a little.
Meanwhile, peel the swede and cut into nice small cubes. Add to the barley, simmer for a few minutes.
Pour over the hot milk, give everything a thorough stir. Cover with the lid and simmer for another 15-20 minutes, until barley and swede are softened.
Stir in the butter, season with salt and honey.

I copy this from an earlier post on Nami-Nami:
Who would have thought that a simple root vegetable, Brassica napus var. napobrassica can cause so much confusion? According to wikipedia,

- in Southern England and most Commonwealth countries, it is known as swede or Swedish turnip
- in Northern England, Ireland and Cornwall, as well as Atlantic Canada it is called turnip
- in Scotland, it's called turnip or neeps (and yes, it is served with haggis & tatties)
- in the United States, you'll know it as rutabaga or yellow turnip

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Estonian recipes: Barley with Smoked Pork (vastlapuder)

February 2012

It's Shrove Tuesday today, and I'm sharing a traditional Estonian Shrove Tuesday recipe with you. You'll need exactly three ingredients - pearl barley, smoked pork and water (and some salt to taste, if necessary). Cheap, simple, filling, flavoursome, and surprisingly delicious :)

You'll need a good chunk of smoked pork - ribs are perfect, though I've often used a fattier smoked cheek. This particular piece of meat is called maasuitsuribi (country-smoked ribs) in Estonian:



Note that this porridge reheats rather well - just slowly warm it until piping hot on your frying pan. I like to serve this with some sour cream.

Barley Porridge with Smoked Pork
(Vastlapuder)
Serves four to six



200 g smoked pork (rib, cheek or thickly cut bacon)
175 g pearl barley, rinsed and drained
1 l boiling water
salt, to taste

Cut the smoked pork into dice:



Fry the pork cubes in a heavy saucepan over moderately high heat, until browned and slightly crispened. (Drain off the excess oil, if necessary - various cuts of pork are rather different. Leave about a tablespoon or two of pork fat).
Add the pearl barley and sauté for about a minute, stirring.
Add the boiling water. Reduce heat, cover the pan with a lid. Simmer on a low heat for about an hour, stirring couple of times, until the barley is just ever so lightly al dente (you don't want it to go too mushy).
Taste for seasoning, add some salt, if necessary.


February 2008

MORE DELICIOUS SHROVE TUESDAY RECIPES @ NAMI-NAMI:
Yellow split pea soup with smoked pork
Traditional lenten buns
Lenten buns with raspberries and marzipan
Chocolate-y lenten buns

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Herbed Barley Salad Recipe

Ingredients
Pearl barley (1c), chopped radishes (1/2c), chopped green pepper (1/2), chopped fresh basil (1/4c), Dijon mustard (2tsp), chopped chive (2tbsp), chopped parsley (1/4c), chopped red pepper (1/2), chopped green onion (6), chopped garlic (3 cloves)water (3c), salt and pepper (to taste), olive oil (1/2c), red wine vinegar (1/4c), chopped garlic (1clove).

Method of preparation:-
Take a saucepan, place it over heat. Add barley, garlic and water in it. Keep it to boil and then turn down the heat. Cover the pan and keep it to simmer for about 40 minutes until the barley gets soft. Then drain it and keep it aside. Take a small bowl to prepare dressing in it by mixing mustard, vinegar and garlic in it. Mix it well and then mix oil in it. Add salt and pepper in it according to taste. Now pour half of the dressing over the warm barley and then keep it aside to cool. Then add herbs and vegetables to the barley and mix the leftover dressing over it. Keep the salad in the refrigerator to chill and then serve it.

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Very Dirty Rice

Very Dirty Rice (with Venison) see with Turkey, below

The first recipe uses Venison and some other ingredients that everyone may not have in their cabinet. Of course, I cannot even begin to calculate the cost of the venison my husband brings home but between license fees, gear and time, believe me when I say that venison is far from free! There is also a turkey version below but this venison version would be great with bison or lean beef as well.

COST: $1.26 per serving (8 servings)

INGREDIENTS:
• 1/2 cup Pearl Barley, organic (Arrowhead Mills)
• 1 cup Brown Rice, long grain, organic (Nature's Promise)
• 2 cup Chicken stock, home made
• 2 fluid ounce Wine, white
• 1 tablespoon Olive Oil, extra virgin (all brands)
• 1 large Onions, chopped
• 2 ounce Celery, chopped
• 4 ounce Green Peppers, chopped
• 1 pepper Sweet yellow peppers, chopped
• 1 teaspoon Red Pepper flakes
• 3 teaspoon Garlic, fresh
• 1 Bay Leaf
• 1.5 ounce Beef liver, very finely chopped*
• 1.5 pound Venison
• 1 tablespoon Balsamic Vinegar
• 0.5 cup Cilantro (coriander leaves), fresh, roughly chopped

DIRECTIONS:

1 – In a large saucepan, combine ½ cup pearl barley with 2 cups water. Bring to a boil, cover and simmer for thirty minutes.

2 – Add chicken stock, wine and a cup of water to the pan and return to a boil.

3 – Add brown rice and turn heat down to medium-low. Simmer, covered, for approximately fifteen minutes.

4 – In a large pan, sauté onions, celery, peppers, pepper flakes and garlic, over a medium heat, stirring often, until they have begun to become tender. Add in venison and liver. When it is browned, place contents of entire pan into the pot with the rice and the barley.

5 – Add balsamic vinegar and return lid to pot, cooking for an additional ten minutes.

6 – Remove lid and cook until grains are tender and liquid is mostly absorbed.

7 – Toss with fresh cilantro and serve immediately with your favorite Louisiana hot sauce.

* NOTE: I pureed the liver in the blender with a bit of water and added it to the boiling rice. I wanted the flavor but NOT actual bites of liver. It is very high in iron, low in cost and worth throwing in. I promise you WON’T think liver when you taste the finished dish but it does add depth of flavor. And did I mention iron? Just checking.

Per 1 cup serving:

Very Dirty Turkey Rice

So bad it’s good! This has a slightly different nutritional value than the venison version; both are nutrient rich.

COST: $1.47 per serving (makes 7 servings)

INGREDIENTS:
• 1/2 cup Pearl Barley, organic (Arrowhead Mills)
• 1 cup Brown Rice, long grain, organic (Nature's Promise)
• 2 cup Chicken broth, canned, reduced sodium
• 1 tablespoon Olive Oil, extra virgin (all brands)
• 1 large Onions, chopped
• 2 ounce Celery, chopped
• 10 ounce Green Peppers, chopped
• 1 teaspoon Red Pepper flakes
• 3 teaspoon Garlic, fresh
• 1 Bay Leaf
• 3 ounce Chicken liver
• 1 pound Ground Turkey Breast, extra lean
• 1 tablespoon Balsamic Vinegar
• 0.5 cup Parsley, roughly chopped

DIRECTIONS:

1 – In a large saucepan, combine ½ cup pearl barley with 2 cups water. Bring to a boil, cover and simmer for thirty minutes.

2 – Add chicken broth and a 1 ½ cups of water to the pan and return to a boil.

3 – Add brown rice and turn heat down to medium-low. Simmer, covered, for approximately fifteen minutes.

4 – In a large pan, sauté onions, celery, peppers, pepper flakes and garlic, over a medium heat, stirring often, until they have begun to become tender. Add in turkey and liver (see note above nutritional info, about optional liver preparation). When it is browned, place contents of entire pan into the pot with the rice and the barley.

5 – Add balsamic vinegar and return lid to pot, cooking for an additional ten minutes.

6 – Remove lid and cook until grains are tender and liquid is mostly absorbed.

7 – Toss with fresh parsley and serve immediately with your favorite Louisiana hot sauce.

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chicken and barley risotto with edamame

The chicken and barley risotto with edamame recipe prep time: 40 minutes start to fi nish: 5 hours 10 minutes 9 servings (about 1 cup each)

Ingredients:
1 1⁄4 lb boneless skinless chicken breasts, cut into 3⁄4-inch cubes
1 1⁄2 cups chopped onions (3 medium)
1 1⁄4 cups uncooked pearl barley
1⁄2 cup shredded carrot
2 medium cloves garlic, finely chopped
1⁄2 teaspoon salt
1⁄2 teaspoon dried thyme leaves
1 carton (32 oz) chicken broth (4 cups)
1 cup frozen shelled edamame (green) soybeans, thawed
1⁄2 cup shredded Parmesan cheese

Method:
1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.

2 Cover; cook on Low heat setting 4 to 5 hours.

3 In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling.

4 Stir thawed edamame and boiling broth into barley mixture in cooker.

5 Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

Notes and Tips:
For a vegetarian version of this healthpacked recipe, omit the chicken and use vegetable broth instead of the chicken broth. Complete the meal with a colorful salad using a variety of greens of different colors and textures.

chicken and barley risotto with edamame recipe

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Estonian recipes: yellow split pea soup with smoked pork (hernesupp suitsulihaga)

It's Shrove Tuesday next week, and before feasting on delicious Lenten buns (I've blogged about the classic ones, chocolate ones and luscious raspberry and marzipan ones), Estonians eat split pea soup. Thick, hearty, well-flavoured (smoked pork!) and textured (peas + pearl barley) - all the elements of a substantial and delicious winter soup are present. Here's a recipe that I've been using for years to make a big (I mean it!) pot of delicious soup.

It's a fusion recipe, of a kind. You see - apparently in the Southern Estonia, they used to put barley in the split pea soup; in the North, they replaced the pearl barley with cubed carrots and potatoes. I use them all, so it's a meet-me-in-the-middle soup :)

Note that the soup reheats very well. As it thickens when cooling, you may need to add some water when reheating it, and adjusting the seasoning again, if necessary. 

Estonian Yellow Split Pea Soup with Smoked Pork
(Hernesupp suitsulihaga)
Serves eight to ten



200 g yellow split peas
150 g pearl barley
3 litres of water
about 1 kg of smoked pork - rib, cheek or hock
1 large onion
2 to 3 large carrots
2 large potatoes
salt to taste
2 to 3 tsp sharp mustard (or to taste)
fresh herbs (parsley, celery, dill, thyme, savory)

ON THE PREVIOUS NIGHT OR IN THE MORNING:
Pick through the peas and pearl barley to remove any grit. Place into a bowl, pour over enough cold water to cover by couple of centimetres and leave to soak. (This reduces the cooking time considerably).

ON THE DAY:
Place the smoked pork into a large bowl (definitely larger than 5 litres!). Add the 3 litres of water and bring slowly into a boil. Remove any froth and scum that appears on the surface.
Rinse the soaked barley and peas, drain and add to the saucepan. Bring to a boil again, then reduce heat, cover with a lid and simmer gently for about an hour.
Meanwhile, peel and chop (or grate coarsely) the onion, carrots and potatoes. If you wish, you can sauté the onion and carrots in some oil - this enhances the flavour.
Add the vegetables to the soup and continue simmering for about half an hour, until the meat and vegetables are fully cooked.
Take the pork out of the soup, remove the meat from the bones and chop finely. Return the chopped meat into the saucepan.
Season the soup with mustard and salt, add some herbs of your choice and serve.

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Dirty Meatless Rice

The meat typically found in dirty rice has been replaced with lentils; the rice is brown and with the addition of pearl barley, this is one very clean version of dirty rice.

INGREDIENTS:

• 1/2 cup Pearl Barley, organic
• 1 cup Brown Rice, long grain
• 3 cups vegetable broth, low sodium
• 1 tablespoon Olive Oil, extra virgin
• 1 large Onions, chopped
• 2 ounce Celery, chopped
• 10 ounce Green Peppers, chopped
• 1 teaspoon Red Pepper flakes
• 3 teaspoon Garlic, fresh
• 1 Bay Leaf
• 1 cup dried lentils
• 1 tablespoon Balsamic Vinegar
• 0.5 cup Parsley, roughly chopped

DIRECTIONS:

1 – In a large saucepan, combine ½ cup pearl barley with 2 cups water. Bring to a boil, cover and simmer for thirty minutes.

2 – Add chicken broth and a 4 cups of water to the pan and return to a boil.

3 – Add brown rice and lentils, return to a boil and turn heat down to medium-low. Simmer, covered, for approximately fifteen minutes.

4 – In a large pan, sauté onions, celery, peppers, pepper flakes and garlic, over a medium heat, stirring often, until they have begun to become tender. When veggies are semi cooked and slightly carmelized, place contents of entire pan into the pot with the rice and the barley.

5 – Add balsamic vinegar and return lid to pot, cooking for an additional ten minutes.

6 – Remove lid and cook until grains are tender and liquid is mostly absorbed.

7 – Toss with fresh parsley and serve immediately with your favorite Louisiana hot sauce.

Nutritional info for 1 Cup serving (recipe makes 8 servings):

********

Dirty rice is typically not made with pearl barley; this was my addition to naturally "fortify" the brown rice to add some nutritional ooomph. My taste testers (who eat dirty rice all of the time) were none the wise!

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Barley Stuffed Butternut Squash Recipe

Ingredients:

• 1 med to large butternut squash
• 1 cup pearl barley, uncooked
• 2 1/4 cups apple juice, unsweetened
• 2 tablespoons olive oil (extra virgin, light)
• 1 small yellow onion, chopped
• 2 stalks Celery, chopped
• 1/4 to 1/2 cup walnuts, chopped
• 1 1/4 teaspoons each – dried tarragon & sage
• dash of garlic powder, as desired
• dash of salt, as desired
• black pepper, as desired
• 1/2 cup brown vegan sugar
• 1/2 cup apple sauce, unsweetened
• additional brown vegan sugar, to taste

Directions:
1. Preheat oven to 350 deg.
2. In a medium saucepan, bring apple juice to boil; add barley; cover and reduce heat to low; simmer until liquid is absorbed and barley is cooked, stirring occasionally.
3. Meanwhile, cut squash in half lengthwise and scoop out seeds. Spray cut sides and a 9 x 13 inch baking dish with cooking spray; put squash cut side down into baking dish. Roast for approx. 1 hour, or until they feel soft when pushed down with finger. Let squash sit until able to handle comfortably. Increase oven temp to 400 degrees.
4. While squash if cooling, put olive oil in skillet over medium heat. Add onion and saute for 2-3 minutes; add celery and saute for about 2 minutes; add walnuts and saute until onion is translucent and walnut are a bit toasted. Reduce heat to low.
5. Scoop out pulp from squash halves, leaving shells intact. Add squash to onion mixture and mix well; add spices and mix well. Add applesauce and brown sugar, stirring until well mixed (over low heat). Stir in cooked barley till mixed.
6. Put mixture in squash shells. Sprinkle with additional brown sugar, if desired; put in oven and cook until heated through.
This recipe can be used as a main dish for 2 people. Round out with a salad and some vegan bread. Or use as a side dish for 4 to 6 people, where the squash shells are used as a “serving dish”. The spices used mix together surprisingly well. A flavor that needs to be tasted to fully appreciate. Enjoy!

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Estonian Soda Bread with Ricotta Cheese

When I say "Soda Bread", will you think of Ireland? Wikipedia seems to do so, and there are plenty of Irish Soda Bread recipes out there in the foodblogosphere (Elise, BakingSheet, Kalyn, Andrea, SmittenKitchen, Tea). There's even a Society for the Preservation of Irish Soda Bread !!

However, soda bread is a traditional bread here in Estonia as well. Although nowadays most Estonians think of rye bread when they think of bread at all ('bread' in Estonian - 'leib' - actually only means rye bread; when you use wheat flour, you'll get 'sai' and not 'leib'), traditionally barley played a more important part in the staple diet of Estonians. I recently discovered this rather coarsely ground organic Estonian barley flour (Eesti Mahe), which is excellent - with a lovely nutty taste and even lovelier texture.

Soda bread is of course best eaten warm, with butter and drizzle of runny honey, for example. But as this soda bread contains curd cheese (you can substitute ricotta), it was soft and tender on the following day as well. And the best thing about soda bread is - apart from its lovely flavour - that it can be on your table within 30 minutes or so.

Estonian Soda Bread
(Odrajahu-kohupiimakarask)

Makes one 23x23 cm bread

200 g ricotta* or curd cheese
2oo ml milk
1 egg
200 ml (115 g) barley flour
100 ml (70 g) plain/all-purpose flour
1 tsp baking soda
1 tsp salt
1 Tbsp sugar
2 Tbsp rapeseed or olive oil

(Add 2 Tbsp sour creme, if using ricotta cheese)

Combine ricotta/curd cheese, milk, egg, salt and sugar in a bowl. Combine barley and wheat flour with baking soda, then fold into the ricotta and egg mixture. Pour in the oil and mix until combined.
Butter a spring form with butter, or line with parchment paper (I use 23x23 cm skillet, lined with paper). Spoon the batter into the form and bake at 200 Celsius for about 25-30 minutes, until the bread is lovely golden brown.

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Barley Fruit Salad Recipe

Ingredients:

• 3 cups water
• 1 cup quick cooking barley
• 1/3 cup raisins
• 5 apricot halves, cut into slivers
• 1 sweet apple (I use gala), cut into thin slices
• 1-2 cups sliced strawberries (I like them in small wedges)
• juice of 1/2 a lemon
• juice of 1/2 a lime
• 1 tablespoon agave nectar or vegan maple syrup (adds depth, but optional)
• 2 tablespoons vegan brown sugar, or to taste (can also use aspartame sweetener)
• 4-5 fresh mint leaves, torn into small pieces
• lemon and lime zest, for garnish (optional)

Directions:

Bring water to a boil and add barley. cover and lower heat, simmer 10 minutes or until done (still slightly chewy, kind of like aldente pasta). Add raisins in the last three minutes of cooking. drain, set aside and allow to cool.
In a small bowl, whisk together the citrus juices and nectar or syrup until incorporated. Add vegan sugar and whisk, adjust amounts to taste.
In a separate bowl, toss barley with fruit and mint. Pour dressing over salad (make sure the apple slices are covered!!).
Allow to cool 1 hour or overnight (its much better overnight). Garnish with zest.

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Mushroom and Barley Soup

INGREDIENTS:

5 1/2 c Beef Broth
2/3 c Quick-cooking Barley
1/2 c Chopped Onion
2 x Cloves Garlic, minced
1 t Dried basil, crushed
1/2 t Worcestershire sauce
1/8 t Pepper
2 c Sliced fresh Mushrooms
1/2 c Shredded carrot
2 T Cornstarch
2 T Water
1 T Snipped fresh parsley

DIRECTION:
In a large saucepan, bring beef broth to boiling, Stir in barley, onion,
garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10
minutes or till barley is nearly tender. Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into
saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.

Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg
cholesterol, 1090 mg sodium, 467 mg potassium.

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Vegetable Beef (Venison) Barley Soup Recipe

As I've mentioned before, I'm not a big meat lover. But can I just be honest with you--this was THE BEST stew I have ever had in my entire life (or at least the best stew I've ever made.:D) The taste of venison sometimes weirds me out, but this was melt-in-your-mouth perfection. I stopped Kevin in the middle of a sentence to express my love for the bowl of stew in front of me. It's THAT good. 

The trick is to brown the meat in a hot skillet to form a beautiful crisp edge to seal in that flavor and add to the tenderness. Don't skip that step! The tender meat, combined with the thickness of the barley and the hearty vegetables make this stew incredible! Go on, now, TRY IT! 

Vegetable Beef (Venison) Barley Soup Recipe

recipe from Betty Crocker Cookbook

Serves 6

Ingredients

canola oil

1 pound venison or beef stew meat

1/2 bell pepper, chopped

1 small onion, chopped

1/2 cup 1-inch pieces of fresh or frozen green beans

1/3 cup fresh or frozen corn kernels

1/3 cup uncooked barley

3/4 cup water

1/2 tsp salt

1/2 tsp dried thymed

1/4 tsp pepper

1 cup beef broth or bouillon

1 -14.5 oz can diced tomatoes

4 oz tomato sauce

Directions

In a large skillet, drizzle canola oil and heat over medium. Cut the stew meat into smaller, bite sized pieces if necessary. Add in stew meat and cook on each side until crisp and browned. This is the key to delicious depth of flavor and tender stew meat!

Combine the meat and the remaining ingredients in a 5 quart slow cooker and cook on high 6-7 hours. 

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Malt and Honey Glazed Chicken with Barley Risotto

Delicious chicken recipe of Malt and Honey Glazed Chicken with Barley Risotto.

Ingredients:

• 4 x 150g Chicken fillets
• 50g grain mustard
• 90g honey
• 30 ml Scotch Whisky
• 30 ml olive oil
• 200g cooked barley (boiled in stock or water & drained)
• 125 - 250ml chicken stock / stock cube and water
• 60g finely chopped onions
• 40g butter
• 1/2 pint double cream
• 150g sliced mushrooms
• 1 clove garlic finely chopped
• 60g fresh parmesan cheese- grated
• chopped parsley
• salt and pepper

Preparation:

• Grently fry the seasoned chicken fillet until half cooked on both sides
• Place onto a roasting tray.
• De-galze the frying pan that the chicken was cooked in by adding Scotch Whisky, reduce by half
• Once reduced, add the honey and grain mustard. Mix well and pour over the chicken.
• Place into a pre-heated oven, at 180C.
• In a heavy-bottomed saucepan, fry the finely chopped onion in the butter, and then add the sliced mushroom and chopped garlic. Cook through for a few minutes.
• Add the cooked barley and mix
• Add the stock and cook gently, stirring all the time. Cook for approximately 5 minutes.
• Add the cream and cook further, until a creamy consistency is achieved.
• Add the grated parmesan and the chopped parsley, season to taste.

To serve:
Remove chicken from the oven and put to one side to rest for a few minutes. Place risotto onto a plate. Cut the chicken into 2 pieces and place on top f the risotto. Drizzle the remaining honey and mustard glaze on top. Serve immediately.

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22 Disease Fighting Super foods

Some foods get all of the glory. (Pomegranates, we’re looking at you.) But new research is uncovering the age-defying, disease-fighting, fat-blasting superpowers of common foods you already love. These 22 edibles are cheap, quick to prep, mouth wateringly delicious — and most are probably already in your kitchen. And to make it even easier for you to tap into their head-to-toe benefits, we created a tasty seven-day diet plan featuring every age eraser on our list. A diet that fights fine lines, fatigue and heart disease and helps you lose 2 pounds per week — what are you waiting for? Dig in!

Almonds - Savor this snack. Dieters who noshed on almonds daily shed 62 present more weight and 56 percent more fat than those who didn’t, a study from Loma Linda University in California finds. “The fiber in nuts may prevent your body from absorbing some fat, speeding weight loss,” says lead author Michelle Wien, R.D. Almond eaters also lowered their blood pressure, and the vitamin E in these nuts may keep skin supple.Reap the rewards. Chomp on 1 ounce (about 35) raw or roasted almonds daily.

Barley - Give your usual brown rice an upgrade. Barley has almost twice the fiber, plus cancer-fighting selenium. And beta glucan, a form of fiber in barley, helps lower cholesterol and reduces your body’s rate of fat absorption. When people with high cholesterol ate 3 to 10 grams of beta glucan daily, their levels of LDL (“bad”) cholesterol and triglycerides fell, a study in the Annals of Family Medicine shows.Reap the rewards. Quick-cook barley takes less time to prep but offers the same perks.

Bison - To sculpt sexy muscles, try this healthy beef alternative. The proof is in the patty: Three oz of ground bison deliver 50 fewer calories and nearly half the fat of a 70 percent lean beef burger. Choose grass-fed varieties; they contain more heart-healthy omega-3 fatty acids than beef from conventionally grain-fed cows.Reap the rewards. When you’re making bison burgers, avoid flare-ups and charring on the grill — both may be linked to higher cancer risk.

Black beans - Basic black is always in style; the darker a bean’s coat, the higher its antioxidant activity. Beans are so good for you, they straddle two slots on the food pyramid. “They have enough protein to be a meat, and the vitamins and fiber of a veggie,” says Christine Gerbstadt, M.D., spokeswoman in Sarasota, Florida, for the American Dietetic Association (ADA). One cup packs half your daily folate, blood pressure–regulating magnesium and energizing iron.Reap the rewards. Canned beans are as healthy as dried and don’t need soaking. Look for no salt added or rinse them to limit sodium.

Brussels sprouts - The vegetable you hated as a kid could help restore your youthful glow. Sprouts contain vitamin A to keep your immune system healthy and vitamin C to aid collagen building and fight wrinkles. Plus, they offer a phytonutrient that can help clear away carcinogenic substances in the body, says Keri Gans, R.D., spokeswoman in New York City for the ADA.Reap the rewards. Cook sprouts briefly and add olive oil; both help you nab more nutrients.

Cabbage - Be-leaf it! Women who ate more than three-cup servings of cabbage weekly slashed their breast cancer risk by 50 to 70 percent, a study from Michigan State University in East Lansing notes. Cabbage has phytochemicals that may ward off the disease. And it may lower your cholesterol nearly as much as oat bran, a study in Nutrition Research reveals.Reap the rewards. Steaming enhances cabbage’s cholesterol-lowering ability. To fight disease, serve slaw: Phytochemicals form only after vigorous cutting or chewing.

Coffee - Far from a vice, downing 1 to 3 cups of java daily might slash your risk for death from heart disease by as much as 25 percent, a study in The American Journal of Clinical Nutrition shows. The combination of antioxidants and certain acids in coffee may work together to soothe inflammation.Reap the rewards. Choose a medium roast for the most antioxidants. And pick a drip brew: Filter papers catch coffee compounds that may raise cholesterol.

Curry - Don’t save this spice for takeout night. Early research suggests that eating curry once or twice a week might halve your dementia risk. Curcumin, a pigment in curry, may dissolve Alzheimer plaques. It may also fight cancer. When patients took a curcumin supplement, the size and number of colon polyps they had was cut in half, a study in Clinical Gastroenterology and Hepatology notes.Reap the rewards. Pair curry with black pepper (sprinkle on vegetables) to absorb 2,000 percent more of its potent compounds.

Farmed rainbow trout - Eco-friendly farmed trout contains energizing B vitamins and brain-helping omega-3s. And eating any fish once or twice a week might make your brain function as if it were three to four years younger, a study from Rush University in Chicago reveals. The DHA in fish may replenish DHA stores in your brain.Reap the rewards. Eat this lean protein once a week.

Grapes - Like vino, the skin of fresh red grapes contains the protective chemical resveratrol, which may sharpen your brain and reduce your risk for both heart disease and cancer. “And there’s no alcohol, which has been linked to certain cancers,” Gerbstadt says. Pop a bunch for a ticker-saving dessert: Eating 1 to 2 cups of red and green grapes protects against the heart-harming effects of a fatty meal, a study in Vascular Pharmacology concludes.Reap the rewards. Go organic. Imported grapes, in particular, tend to have high levels of pesticides, reports the Environmental Working Group (EWG) in Washington, D.C.

Kiwifruit - Great things come in small packages: One kiwi packs more skin-brightening vitamin C than an orange, helping you get 94 percent of your daily quota. And unlike most fruit, kiwi provides some vitamin E to fend off free radicals and keep skin smooth. Plus, people who ate kiwis twice a day for 28 days were less prone to blood clots and lowered their blood triglycerides by 15 percent, a study from the University of Oslo in Norway finds.Reap the rewards. Hot fuzz! You can eat the outside of a raw kiwi; it contains filling fiber.

Mushrooms - Make room for ’shrooms. Adding mushrooms to animals’ diets stimulated the animals’ immune system in a way that might help ward off infections and cancer, researchers from Penn State University at University Park say. They speculate that the same would likely be true in humans, and that beneficial bacteria or nutrients within fungi’s cell walls may strengthen your defenses against disease.Reap the rewards. Aim for 2 teaspoons per day. This amount can cut women’s breast cancer risk by about two-thirds, a study in the International Journal of Cancer indicates.

Onions - Onions offer a trifecta of compounds to fight disease on all fronts: fructans, flavonoids and organosulfur. Fructans encourage the growth of beneficial bacteria in your gut, to thwart infection-causing bugs. Flavonoids prevent DNA damage that might lead to cancer. And organosulfur may keep blood clots at bay.Reap the rewards. Buy stronger onions such as northern yellow. They’re best for inhibiting liver and colon cancer cell growth. Sauté, simmer, grill and roast away — their superpowers can stand the heat.

Oregano - Mamma mia! A mere .5 tsp of dried oregano contains the same amount of antioxidants as 3 cups of raw spinach, says Wendy Bazilian, R.D., author of "The SuperFoodsRx Diet" (Rodale). The pizza and pasta topper is also a surprising source of fiber (1 tsp has 0.8 grams) and bone-building vitamin K.Reap the rewards. Dried and fresh oregano pack the same antioxidant punch. Sprinkle either version on chicken, omelets or fish.

Peanuts - What do wine and peanuts have in common? They both provide off-the-chart levels of resveratrol. And in addition to lowering cardiovascular disease and cancer risk, the high-fiber, protein-filled nibble also fights hunger, making it an ideal afternoon snack.Reap the rewards. Eat an ounce of roasted, toasted or boiled nuts. They contain more disease-fighting polyphenols than raw ones.

Pumpkin seeds - Mellow out with this soothing snack. Pumpkin seeds are rich in the calming amino acid tryptophan. The seeds also deliver phytosterols that may help lower cholesterol and help fend off certain cancers. Smashing!Reap the rewards. Toss seeds into granola, cereal, oatmeal, yogurt or salad to add crunch.

Shrimp - These little guys are a calorie bargain. One 4 oz serving sets you back only 119 calories but supplies 23 g of protein, omega-3 fatty acids and selenium, an antioxidant linked to lower rates of colon and lung cancer. Plus, eating about 10 oz of shrimp daily can raise your HDL (“good”) cholesterol by about 12 percent, researchers at The Rockefeller University in New York City have determined.

Reap the rewards. Look for Canada-caught shrimp for fewer contaminants. Frozen is fine; the big chill doesn’t nix the benefits.

Skim milk - It’s not only a bone builder. People who drank more than one glass of skim milk a day lowered their risk for colon cancer by 15 percent, a study from Harvard Medical School in Boston finds. The calcium and vitamin D in milk may work together to halt the growth of cancer cells. Sip a glass as a postworkout snack. “It helps your muscles recover faster, so you can get up and work out just as hard the next day,” Bazilian says.Reap the rewards. Buy organic or look for milk without antibiotics or hormones such as rBST.

Tart cherries - This red-letter fruit is a firmer, more sour variety than the sweet cherries you usually eat. They provide relief from inflammation and pain and may help you sleep. The red globes might make dieting hurt less, too: Rats that were fed the equivalent of 1.5 cups of tart cherries for 90 days metabolized sugar better and had less belly fat than those who didn’t consume cherries, a study from the University of Michigan at Ann Arbor shows.Reap the rewards. Look for dried or frozen tart cherries or juices without added sugar, and buy organic — conventionally grown cherries are high in pesticides, the EWG notes.

Watermelon -Tomatoes get all the buzz for lycopene, a pigment that reduces your risk for heart disease and may help ward off certain cancers. But watermelon supplies more of the carotenoid, says Elizabeth Somer, R.D., of Salem, Oregon. The juicy fruit is also brimming with citrulline and arginine, which keep arteries healthy and help increase blood flow. Bikini bonus: One cup has only 46 calories and is 92 percent HO, quenching your thirst and helping you stay slim. Reap the rewards. Leave your melon on the counter to maximize its antioxidant content. A watermelon produces more carotenoids at room temperature than it does when chilled, according to USDA research.

Whole-wheat pasta - Surprise! These heart-helping noodles have a lower glycemic index than whole-wheat bread, says SELF contributing editor Janis Jibrin, R.D. That means they won’t cause blood sugar spikes. “Pasta gets a bad rap, but 1 cup of whole-wheat pasta has triple the fiber of regular pasta, so it’s really satisfying” Gans says. And people on a diet featuring whole grains lost more belly fat than those on a plan that included refined carbohydrates, a study from Penn State University College of Medicine in Hershey indicates.Reap the rewards. Not a fan of whole-wheat pasta’s chewy texture? Mix it with regular pasta at first, then slowly skew the ratio.

Yellow corn - Lend us an ear: This grain is healthful in all forms, be it baby corn or popcorn. Research from Purdue University in West Lafayette, Indiana, reveals that milled yellow corn products — such as cornmeal, grits and corn flour — are rich in the carotenoids zeaxanthin and lutein, two antioxidants that protect your eyes and skin from UV damage.Reap the rewards. Steam corn briefly to maintain the cholesterol and blood sugar–lowering benefits of the kernels.

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beef and barley soup

The beef and barley soup recipe prep time: 20 minutes start to fi nish: 9 hours 50 minutes 8 servings (about 1 1⁄2 cups each)

Ingredients:
1 1⁄2 lb beef stew meat
3 medium carrots, sliced (1 1⁄2 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2⁄3 cup frozen corn, thawed
2⁄3 cup uncooked medium pearl barley
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
5 1⁄4 cups beef broth
1 cup frozen sweet peas, thawed

Method:
1 Spray 5- to 6-quart slow cooker with cooking spray. Cut beef into bite-size pieces, if desired. In cooker, mix beef and remaining ingredients except peas.

2 Cover; cook on Low heat setting 9 to 10 hours.

3 Stir in peas. Increase heat setting to High; cover and cook 20 to 30 minutes longer or until peas are tender.

healthy twist:
There’s lots of healthful goodness in this hearty soup. Keep it low in fat by selecting lean beef at the meat counter. Then remove any visible fat before making the soup.

beef and barley soup recipe

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VeganMoFo 2011 #29: 'Appetite For Reduction'

Appetite for Reduction
Isa Chandra Moskowitz, De Capo Press, 2011



Pretty much anything that comes out from Isa, I buy. There have been other low fat vegan cookbooks around that I haven't ever really considered buying, but it was a no brainer that this one would find its way to my bookshelves. I don't really think of Appetite for Reduction a a 'diet' cookbook, as it is a book bursting with delicious, fresh and healthy recipes that everyone will love. I certainly have loved cooking from this book - everything is so packed with flavour, and you certainly don't feel like you are on any sort of restricted eating. This book is full of noms!

The book is a paperback with a middle section of glossy colour photos of some of the recipes. The front cover has that lovely matte feel like Vegan Brunch did. I'll list the chapters in a moment, but I will point out that there is no dessert chapter. Some people have felt this to be a gross omission. However, there are a trillion vegan dessert books available (Isa herself has written many of them!) so turn to those or just have some fruit if you need something sweet to end with. There is no menu list, as such, in the book, but there are lots of suggestions throughout for recipes to combine. The chapters that are in this book include:

*Introduction/Metric Conversion Chart/Mission: Nutrition/About the Icons
*Full-On Salads
*Totally Stuffed Sides
*Rub-Your-Tummy Veggies
*Main Event Beans
*Sink-Your-Teeth-Into Tofu and Tempeh
*Talk Pasta To Me (& Noodles)
*Soul-Satisfying Soups
*Comfort Curries, Chili, & Stews
*The Elements of a Bowl (fun suggestions for putting together delicious bowl meals)
*The Importance of Eating Sandwich (fun suggestions to putting together great sandwiches and wraps)
*Appendix: Recipes by Icon (Gluten-Free, Soy-Free, 30 minutes or under, Downtime)

I've blogged a lot from this book, and I have more photos awaiting upload than I could fit in this post. So I am going to put up some of the best things I have made but haven't blogged yet, and I'll list the other five-star recipes that don't have photos today at the end. I'm going to kick off with some of the menu suggestions. I'll often eat more than what is considered one serve here, so I'll mention how many servings I got from each if they differ from the book.

Chickpea Piccata and Broccopots


This is a delicious combination. I chose the broccopots for something different.
The piccata is great, that delicious, rich, tangy sauce that I have come to crave. I got 3 servings, instead of 4. 4 stars.
Broccopots is the green version of the famous and fantastic caulipots. This variation, with broccoli mashed into the potato instead of the cauliflower, is one of my favourite variations. I find the caulipot recipe makes a huge amount! Probably 5 serves, rather than 4. 5 stars.


Veggie Pot Pie Stew with Sweet Potato Drop Biscuits


The stew is very satisfying. I did find that the base of the stew needed a bit more flavour, so I would increase the amount of stock powder I used to make the stock next time (but this will vary depending on the strength of your stock). I got 4 servings, rather than 6. 4 stars.
The biscuits are great with the stew but also very nice as a snack. I only got 8 biscuits, rather than 10, so I must have made them a bit too big. As a result, I needed to bake them for a bit longer. 4 stars.

Tofu Chimichurri with Chipotle Caulipots


Chimicurri is one of my favourite sauces and marinades, but often has a lot of oil. This is full of flavour and completely oil free. 5 stars.
The chipotle caulipots call on the old favourite of chipotles in adobe to lend a smoky heat. I didn't use the full four chipotles called, I probably used only one or two. 4 stars.
Served with a salad.

Apple-Miso Tofu, Scallion Potato Pancakes, and Orange-Scented Broccoli


The tofu is an unusual but very addictive flavour. The marinade ended up more of a thick paste, rather than a liquid like most marinades, so it clings to the tofu and apples perfectly. 4 stars.
Orange-Scented Broccoli sounds delicious, and is very nice. Quick to make, it is a nice way to dress up broccoli. 4 stars.
The scallion pancakes were tasty, though didn't brown as much as I would have liked in the oven. Using 1/4 cup for each, I got 11 rather than 12. They are yummy cold taken for snacks at work the next day. 4 stars.

Tamarind BBQ Tempeh & Sweet Potatoes, Shaved Brussels Sprouts, and Polenta Stuffing


Thanksgiving isn't an Australian tradition, but I have read a lot about what people eat on blogs. This is kind of what I imagine a healthy Thanksgiving in a bowl would be like. Served with Cranberry Sauce (from Eat, Drink & Be vegan).
Tempeh and Sweet Potatoes have a lovely tamarind BBQ sauce coating them. Make the time to marinate well, because the flavours are great. 4 stars.
The Brussels sprouts have a great texture. It takes a little bit of time to slice them so thinly, but it isn't that long and it is work it. 4 stars.
I've mentioned that I love polenta, and this stuffing is seriously addictive. 5 stars.

Mushroom & Cannellini Paprikas with Scarlet Barley


The paprikash is delicious, and is amazingly creamy without a drop of sour cream. I love dill, and this has lots. 4 stars.
Scarlet Barley is a stunning, colourful dish thanks to grated beetroot. It makes the plate look fantastic. I had to simmer the barley at a medium-high temperature, rather than on low, to get the water to absorb in time. 4 stars.

Upside-Down Lentil Shepherd's Pie (with Garden Variety Caulipots)


I think this dish is the talk or the town, everyone I know who has made it is in love with it. It is so tasty. The shiitake mushrooms and the Worcestershire sauce make this something special. 5 stars.
This recipe also calls for caulipots (hence the upside down part). I chose Garden Variety Caulipots, which have chives and parsley. 4 stars.

Pasta Con Broccoli


This is so simple, but so delicious. Pasta and broccoli in a white wine sauce. I added white beans for protein. Sprinkle nooch on top! I got three serves out of this, rather than four. 5 stars.

Caldo Verde with Crumbled Tempeh


I have recently discovered that I love Caldo Verde! This version uses silverbeet (chard) for the greens, and delicious chunks of sauteed tempeh. Make sure to brown the tempeh well. 4 stars.

Classic Black Bean & Veggie Chili


This chili is fresh tasting and packed full of veggies. A great taste! 5 stars.

Other 5 star recipes:
Peanut-Lime Dragon Dressing
Eggplant Bacon
Cheezy Pots
Creamed Corn
Eggplant Dengaku
Baked Falafel
Forty-Clove Chickpeas & Broccoli
Jalapeno-Cilantro Hummus
Arabian Lentil & Rice Soup

Do you have a favourite Isa cookbook? Can you choose?

Cute Kitty Photo of the Post



The last of my paintings by Maryanne Oliver. This time a little bit of punk creeps in with my lovely girl Gizmo. I love how Maryanne paints cats, and I love how Maryanne paints her red-haired girls.

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VeganMoFo 2011 #13: 'Vegan Planet'

Vegan Planet
Robin Robertson, The Harvard Common Press, 2003



Even though this book was published in 2003, I did not come upon it until several years later. I was back in Brisbane and I found it in our local Borders (which is now gone). It was my very first Robin Robertson cookbook, and since then she has become one of my favourite cookbook authors. She has written something like a zillion vegan and vegetarian cookbooks - pretty amazing stuff! I don't have all of them, but I have several and you will be seeing some more during MoFo.

The book is paperback, and there are no pictures. The middle pages of the book stay open pretty easily, but if you are working in the front or back sections, you'll need something to hold them down. There are 400 recipes in this book. Chapters include Vegan Basics (including making seitan from complete scratch... as in from flour, not vital wheat gluten), Love and First Bite, Soups that Satisfy, Salads and Slaws, Sauces and Dressings, Chutneys, Salsas, and Other Condiments, Veggies in the Middle, Going with the Grain, Universal Pasta, The World of Beans, From the Stew and Chili Pot, Food that Sizzles: Grilling, Sauteing, and Stir-Frying, The Global Oven, Simply Stuffed, New World Pizza, Sandwiches, Wraps, and Burgers, A Baker's Dozen of Breads, Dessert Heaven, Smoothies, Shakes and Other Quenches, and Don't Skip Breakfast. There is also a resources section. And there are menus! Hurrah!

Much like with Veganomicon yesterday, I have made way too many five-star recipes in this book to post photos of all of them in a single post. So I will be posting new photos that I haven't posted before, as well as some older photos I think were pretty and photos of the recipes that just stand out above all the rest. I will also post the full list of the remaining five-star recipes at the end. Let's get eating!

Szechuan Hot and Sour Soup


Yeah, I know I also posted a similar soup yesterday. But remember how I said this was my favourite kind of soup? I also think it makes for a pretty photo. This has fried tofu strips in it - total heaven!

Rosemary-Lemon Potatoes with Black Olives and Sun-Dried Tomatoes


Oh this is amazing. I also love potatoes, and these potatoes taste as good as they look!

Barley Risotto with Wild Mushrooms and Fresh Herbs


Barley and mushrooms just go together. This risotto has an amazing, earthy taste. I served it with a green vegetable and some baked marinated tofu.


Mac and "Cheese"


This is an excellent, saucy and delicious mac and cheese recipe. I always add extra nooch to everything, because I am addicted.

Mahogany Eggplant


This recipe gets a standing ovation. It has the most incredible flavour, and has been requested several times by the parentals for birthday or other dinners. I've found that the recipe makes four small side-servings, though maybe I am using smaller eggplants, so plan accordingly.


Pan-Fried Tofu and Watercress with Lemon-Caper Sauce


This is a very classy dish, with fabulous flavours. Plus I always love using watercress! I find that right at the end I needed to add an extra tablespoon or both lemon juice and white wine to keep it saucy enough.

Hoisin-Drenched Garlic Seitan with Baby Bok Choy


I think the name alone of this recipe gives you all the information you need. It lives up to it in delicious style.

Cheesy Potato-Chili Gratin


I love cheesy things with chili things, and I love potato. This is delicious, though I did not find it very filling. I used some leftover chili from another recipe in this book to make this recipe, but I don't remember which one!

Wild Mushroom Pizza with Garlic and Fresh Thyme


I made a cute little individual pizza here using a pita bread as the base. The mix of mushrooms with the garlic is amazing.

Mom's Best Chocolate Chip Cookies - Only Better


This makes a nice thick dough, which is super tasty in its own right! But it bakes up into some amazing chocolate chip cookies.

And here are the other five-star recipes I've made from this book:
Indian-Spiced Lentil Soup
Winter Vegetable Bisque
Asian Cole Slaw
Summertime Tomato Sauce
Ziti, Artichokes, and Olives with Spicy Tomato Sauce
Linguine with Pesto-Kissed Tomato Sauce
Udon-Shiitake Stir-Fry with Sake and Ginger
Grilled Portobellos with Rosemary-Roasted Vegetables
Jerk-Spiced Portobello Steaks
Garlic and Herb-Marinated Vegetable Kabobs
Teriyaki-Glazed Tempeh
Spring Vegetable Gratin
Layered Polenta-Chili Casserole
Chili-Macaroni Bake (using East Coast Chili)

Bearing in mind, as always, that these are only my very favourites. I have made lots of other amazing recipes from this book. I certainly recommend it!

Do you own a Robin Robertson cookbook? What was the first one of hers you bought?

Want to get one of Robin's cookbooks for yourself? She's having a giveaway of Vegan Fire and Spice on her blog Click on the link to find out how you could win!

Cute Kitty Photo of the Post


My Gizmo. Two days ago I posted a picture of Dim Sim with some shaved patches. Here is Gizmo. She just had a kidney ultrasound last week as she has been having some issues with her kidneys. So now she has two shaved spots over each kidney. You may also notice that my doona here is all crunkled. This was shortly after I had woken up, Gizmo got comfy and I couldn't make the bed properly!

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