By 
1/ ml extra virgin olive oil
tbsp curry powder.
Serves 6
Ingredients
120g sorghum
1 tbsp Dijon mustard
1 tbsp rapeseed oil
1 tbsp curry powder
2 carrots, shredded
3 spring onions, sliced
tsp curry powder
40Recipe: 5-step mushroom risotto
Dressing
80ml light coconut milk
2 tbsp rice vinegar
1 g diced Gouda cheese
1 tsp curry powder
¼ tsp salt
1/ Place the sorghum and 500ml of water in a pot. Bring to the boil, then simmer covered until tender (about 50 mins). Drain.
2/ Heat your oven to 220°C. Toss the cauliflower with oil, curry powder and a little salt. Spread on a baking tray. Roast until darkened (about 30 mins).
3/ In a bowl, toss the sorghum, cauliflower and remaining salad ingredients. Whisk the dressing and toss with the salad.
2/ tbsp red wine vinegar
Tricolour quinoa packs a big antioxidant punch.
Serves 6
Ingredients
130g tricolour quinoa
320g blueberries
320g diced pineapple
80g dried tart cherries
25frac12; tsp smoked paprika
40Shaved vegetable freekeh chickpea salad
10ml extra virgin olive oil
3 tbsp hemp seeds
Dressing
2 frac12; tsp ground cumin
1 tbsp white balsamic vinegar
Juice of ½ lime
½ tsp ground ginger
¼ tsp salt
1/ Place the quinoa in 350ml of water and bring to a boil. Reduce heat and simmer, covered, for 12 mins or until grains are tender and the water has been absorbed. Set aside, covered, for 5 mins, then fluff with a fork.
2/ Place the quinoa in a bowl and toss with the remaining salad ingredients. Whisk together the dressing ingredients and toss with the quinoa salad.
3/ Spelt, tuna and roasted fennel salad
This ancient variety of wheat contains energy-boosting iron.
Serves 6
Ingredients
200g spelt
1 fennel bulb, sliced into 1cm pieces
4 g coconut chips
275g (25-30) cherry tomatoes
425g tinned tuna, drained
170g mini bocconcini (mozzarella) balls
Dressing
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 Millet chicken Waldorf salad
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1/ Place the spelt and 700ml of water in a pot. Bring to a boil, then simmer, covered, until tender (about 45 mins). Drain well.
2/ Heat your oven to 200°C. Toss the fennel with 2 tsp oil, spread on a baking tray and roast for 20 mins, stirring once. Toss the tomatoes with 2 tsp oil; place on the tray with the fennel. Continue roasting for 12 mins. Let cool.
3/ In a bowl, toss the spelt, veg, tuna and bocconcini. Whisk the dressing ingredients and toss with the spelt salad.
4/ Shaved vegetable freekeh chickpea salad
Freekeh, a roasted “green” wheat, is high in the potent antioxidant duo of lutein and zeaxanthin.
Serves 6
Ingredients
225stalks celery, sliced
1 tbsp white balsamic vinegar
2 medium carrots
230g canned chickpeas
2 g coconut chips
Handful chopped parsley
175Best wireless headphones
170g diced Gouda cheese
40tsp curry powder
Dressing
3 tbsp extra virgin olive oil
3 tbsp white balsamic vinegar
1 tsp curry powder
1 tbsp fresh thyme
½ tsp ground cumin
½ tsp salt
¼ tsp red chilli flakes
1/ Bring 600ml of water to a boil in a pot. Add the freekeh, return to a boil, then simmer, covered, until the water is absorbed (20 mins). Let stand, covered, for 5 mins, then fluff with a fork.
2/ Slice the peeled squash lengthwise into thin ribbons. Place in a bowl, cover with boiled water and let soak for 15 mins. Drain and pat dry. Slice the carrots into thin ribbons.
3/ In a bowl, toss the freekeh, squash, carrots and remaining salad ingredients. Whisk the dressing and toss with the salad.
5/ tsp grated lemon zest
Not just for the birds – millet is high in manganese, a mineral necessary for efficient metabolism and bone formation.
Serves 6
Ingredients
120g millet
330g chopped curly kale
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2 large apples, sliced
1 tbsp rice vinegar
2 celery stalks, sliced
40g dried cranberries
Dressing
60ml extra virgin olive oil
3 tbsp cider vinegar
2 tbsp water
30g chopped walnuts
1 shallot, chopped
Recipe: 5-step mushroom risotto
1 Published: 02 August 2016
¼ tsp salt
1/ Place the millet and 475ml of water in a pot. Bring to the boil, then simmer, covered, until the water is absorbed (about 20 mins). Set aside, covered, for 5 minutes, then fluff with a fork.
2/ Blend the dressing. Place the kale in a bowl; add 2 tbsp dressing and massage with your hands until the kale is tender. Add the millet and remaining salad ingredients and toss with the remaining dressing.
