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Dec & Jan Recipes


BARLEY SOUP FOR TWO

                                                 

Ingredients:

  • 1 cup barley
  • ½ cup dried lentils, green or red
  • 6 cups of water
  • 2 medium diced onions
  • 1 tbl extra virgin olive oil
  • 1 tbl dried mint flakes or parsley
  • 1 tsp turmeric

Method

  • Put everything into a pot, bring to a gentle boil
  • Simmer on low fire for 1 & ½ hours, stirring occasionally
  • Serve with a squeeze of lemon juice and black pepper to taste and boiled cabbage and leeks

Variations

Instead of 1/2 cup of dried lentils, you can choose to add 1 cup of ready cooked or tinned chickpeas or red kidney beans a few minutes before serving.

CHICKEN BREAST IN POMEGRANATE SAUCE


Ingredients

  • 1 large red onions, sliced
  • 2tbl extra-virgin olive oil
  • 2 large chicken breast fillets
  • 1 cup vegetable broth
  • 3 tbl pomegranate or cranberry juice concentrate
  • 2 ½ cups ground walnuts
  • ½ tsp saffron (or turmeric)
  • ¼ tsp cinnamon and nutmeg
  • 2tbl lemon juice

Method

  • Sauté red onions in 1 tbl olive oil 2 minutes remove from fire.
  • Sauté chicken breast pieces in 1tbl olive oil until brown.
  • Add the vegetable broth and sautéed onions.
  • Cover and simmer 30 minutes.
  • Prepare the sauce: Stir water into ground walnuts and pomegranate juice and simmer 10minutes.
  • Combined chicken with its broth with the walnut sauce
  • Add cinnamon, nutmeg and lemon juice
  • Cover and simmer for 1 hour on low heat.
  • Serve with rice.