fibre – My Whisk and I

Guava Breakfast Bowl

May 31, 2023May 29, 2023by Karen ClaassenLeave a Comment

about 500g guavas, peeled
500g sugar
granola/muesli
vanilla yoghurt

Add the sugar and 2 litres of water to a large saucepan, set over medium-high heat and stir until the sugar has dissolved.
Add the guavas, wait for the water to come to a boil and then turn dow the heat to a low simmer.
Cook for about 30 minutes.
Turn the heat off and leave the guavas in the liquid to steep overnight.
Remove the fruit from the liquid and slice into o,5cm thick slices.
Now layer granola, yoghurt and guava in a glass.
Enjoy and be healthy!

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Spelt Salad

June 22, 2022June 14, 2022by Karen ClaassenLeave a Comment

250ml spelt
250ml fresh tomato, chopped
250ml cucumber, chopped
250ml marinated sweet peppers, chopped
a handful of sprouts

Lemon Dressing:
62ml lemon juice
1 clove of garlic, minced
5ml dijon/wholegrain mustard
1,2ml salt
ground black pepper
7,5ml honey
62ml olive oil

Cook the spelt according to the instructions on the packet and set aside to cool.
Add the spelt, tomato, cucumber, peppers and sprouts to a large mixing bowl.
Add the lemon juice, garlic, mustard, salt, a few grindings of black pepper and honey to a small mixing bowl and whisk together.
Slowly drizzle in the olive oil while whisking continuously. Keep going until all the oil is incorporated and you have an emulsified mixture.
Pour about half of the lemon dressing over the salad and mix through.
The rest of the lemon dressing may be kept in the refrigerator.

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Pearl Barley Salad

November 9, 2021November 8, 2021by Karen ClaassenLeave a Comment

375ml uncooked pearl barley
45ml sherry vinegar
2,5ml dijon mustard
2,5ml salt
30ml olive oil
50g blue cheese, crumbled
50 – 100g baby spinach
half a red onion, sliced
80ml pecan nuts

Cook the pearl barley according to the packet instructions – usually it is 1:3 (pearl barley : water). Allow to cool completely.
Add the vinegar, mustard, salt and olive oil to a cup and whisk everything together. Set aside.
Add the cooked and cooled pearl barley, baby spinach, blue cheese and red onion to a large bowl and mix together.
Drizzle the dressing over the salad and give it another quick mix.
Spoon the salad into a serving bowl and sprinkle with the pecan nuts before serving.