INGREDIENTS: 2 cups spelt 4 cups water (or substitute mushroom or vegetable stock) 1 bay leaf 2 sprigs of thyme METHOD: Put the water into a medium saucepan with tight fitting lid and add the herbs. Bring to a boil over high heat. Heat a medium sauté pan of medium-high heat. When warm add the...Read More

INGREDIENTS: 1 tablespoon olive oil1 small onion, chopped1 clove garlic, minced3/4 cup quinoa1 1/2 teaspoons curry powder1/2 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon cumin1/4 teaspoon cinnamon1 1/2 cups chicken stock (or vegetable stock)1 (14 ounce) can garbanzo beans, drained and rinsed1/2 cup toasted pine nuts (or slivered almonds)1/2 cup golden raisins, soaked in hot water...Read More

INGREDIENTS: 3/4 cup bulgur1 cup hot water3 tablespoons olive oil2 tablespoons fresh lemon juice2 cloves garlic1/2 teaspoon salt1/2 cup fresh parsley, finely chopped1/2 cup fresh mint leaves, finely chopped1/4 cup green onions, finely chopped1 large tomato, chopped METHOD: Combine bulgur with hot water; let stand for 1 hour until bulgur is softened. Stir in olive...Read More