Izy is a strong proponent of eating well without restrictions or worry. She’s a student of Food Science and Nutrition and advocates for real food and a little bit of indulgence every now and then. She often says what I am thinking but don’t have the guts to say. This is from the landing page for her book: “there’s no weird superfoods in here, no coconut oil and I don’t go on about ‘detoxing’ or avoiding ‘refined sugar’. This is sensibly-healthy food and to me, that means LOTS of vegetables, whole grains, legumes & fruit but ALSO cakes + cookies – because hello you need to nourish your soul as well as your body.” Thank you! Her new book is full of approachable, nourishing, delicious recipes with lots of tips, tricks and helpful info as well. Be sure to check it out.
Wishing you all a happy, care-free weekend.
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Crispy Broccoli and Barley Bowl
3/4 cup dry pearl barley
1 large head of broccoli, cut into medium florets
1 tablespoon olive oil
3 tablespoons pumpkin seeds
1 teaspoon soy sauce
1/4 teaspoon maple syrup
2 tablespoons tahini
juice of 1/2 lemon
pinch of salt
radish sprouts, arugula and sliced red onion to garnish
Preheat the oven to 350°F.
Put the barley in a medium saucepan and pour in enough water to cover. Bring to a boil, then reduce the heat and simmer until chewy but soft, 35-40 minutes. Drain, rinse, and return to the pan, and cover with a kitchen towel and a lid. Let stand for 10 minutes.
Meanwhile, toss the broccoli in the oil and a sprinkle of salt on a baking tray. Roast in the oven for 20-30 minutes until golden and crispy.
In a nonstick skillet, toast the pumpkin seeds over medium heat, stirring frequently, until they start to pop. Add the soy sauce and maple syrup, then stir until the seeds clump together. Transfer to a plate or cutting board and let cool.
In a small bowl stir the tahini, lemon juice and salt together. Add enough water to make a drizzle-able dressing.
Divide the cooked pearl barley, crispy broccoli, pumpkin seeds and tahini dressing between two bowls. Sprinkle with the sprouts, arugula and red onion. Serve warm.