How to Make Healthy Vegetarian Foods Recipes

Did you have a good Christmas? We had a quiet one - just the two of us. I have lots to share, but I wanted to share something that I have eaten recently that is not particularly festive, but interesting none the less. Golden Glowing Turmeric is all the rage at the moment.  These days it can be found in soups, smoothies, teas, lattes, hummus, vegan cheese, Tofu scrambles and even  sweet and savoury  porridge's .  However turmeric is not a new and trendy ingredient to me,  as a person of South Asian heritage,  I have been eating and drinking turmeric all my life and have even used it as a natural face (beauty) product.  Loving its colour and its medicinal qualities  and loathing how it  can taint every thing in its way - not the Midas touch I was expecting.  A bit like the Turmeric New Potatoes yes I admit this bowl of Barley looks radioactive. I've had and made Turmeric Rice many times in my life, but wanted to ring the change...

Some of you may remember that last Summer, I went to the National Botanic of Wales.  I promised to share some pictures from the Fungi Mushroom , but never did.  I had forgotten about it until recently when I made a recipe with mushrooms.   So here goes.  Let me me warn you though there will be an intermission, interrupted with a mushroom recipe and then we continue onto some of  the Fungi Exhibits. I absolutely loved the collection of hand stitched textile exhibits, all showcasing a mushroom and each one unique and carefully crafted.  Blackening Waxcap If you click on the image, you will see a number of others.  Each one different, exquisite and stunning in its own way.  Fungi Saviour of the Planet- the Mycosphere ! Okay here comes the recipe: Kale Covered Barley with Green Mushrooms.  Some of you will know that ba rley is being used in place of rice in risotto style dishes.   The first time I ever came across...

This  Lemon and Turmeric Pearl Spelt was inspired a Lemon rice I had at Natural Healthy Foods Cafe in Birmingham .  The original recipe from Rose Prince is made with barley, however m y variation made with spelt  was served as part of a light meal served with steamed broccoli.   We had some left over the following day, that I decided to serve it with a fried egg.  It did not quite work with the egg, but it filled a little hole - best serve it with some sauteed greens.  Lemon and Turmeric Pearl Spelt Ingredients Serves 4 200grams pearl spelt, rinsed 2 tablespoon olive oil 1 onion, finely minced 1 teaspoon black mustard seeds 1 black cardamon pod 1 teaspoon ground turmeric Zest and Juice of 1 lemon Salt to taste Method In a pan, heat oil, then saute the onion until very tender, stir in the mustard seeds until they begin to pop, then stir in the remaining ingredients except for the lemon.  Pour over enough water  to come j...

The snow flakes had been drifting past our window on and off yesterday, so it was no surprise to wake up to a blanket of snow outside.  I guess its another day to stay indoors and be lazy, thank goodness for weekends; and even more thankful for having my own shelter to call  'home' and stay warm. Yesterday, I had a proper lazy Saturday.  I mean really lazy, I watched an American film and a  National Geographic documentary called LA9 2 about the  1992 Los Angeles protests and riots .  Today, will probably be the same with some cooking in between and a little ironing in readiness for the coming working week tomorrow. Now onto food.  We finished of eating the last of this  Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow  .  It looks deceptively plain, but it has so much depth and flavour mostly from the fresh herbs.  As well as barley and chickpeas which are visible, there are lots of greens in it such as spinach, dill a...