My oh my, the weather is slowly but surely warming up. I cannot believe that it is four more sleeps until Christmas! Hubby and I are keeping it low-key this year as I live so far away from my family and his parents are going away. I recently made these stuffed portobello mushrooms with homemade hummus and they were so delicious so I thought I would post them on the blog to share.
Hands up who used to (or still does ☺) love a giant serve of nachos- the dense and heavy type loaded with salty crunchy corn chips, jarred salsa, greasy melted dairy cheese and then topped with sour cream…. me! But I wouldn’t touch that stuff with a ten foot pole if I had the chance now that I know the true values of the food and what they do to my body when I consume it. Fast forward a few wise years and here is a much more nourishing version that does not require a food coma afterwards!
Barley is an underestimated grain that is actually an excellent source of complex carbohydrates, fibre, protein as well as potassium and magnesium. I had a jar sitting in the pantry and thought I would utilise it in this warm, grounding salad with roast organic broccoli, heirloom squash and parsnips. Topped off with crunchy, roasted sunflower seeds, chickpeas and a lemon tahini salad, it was a delicious and satisfying meal for dinner with plenty of leftovers for the following days’ lunches.
I have made these quinoa fritters numerous times in a variety of different flavours but this Mediterranean fusion is my favourite. Quinoa is a gluten-free pseudograin and is technically a seed. Being a complete protein, it contains all 20 amino acids that are required by the body to function properly.