Lentil-Barley Burgers with Fiery Fruit Salsa by Cooking Light. Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Serve with lime wedges for added zest.
Blend: 2 cups coconut water 2 cups baby spinach 2 small frozen bananas cup mango 1 tsp flaxseed flour 2 tsp super greens mix which includes wheatgrass barley grass moringa baobab spirulina & chlorella Topped with pretty much a fruit salad;) by bestofvegan
PIG'S NOSE: A great value, smooth 5 year old blended whisky from the creators of the 'Sheep Dip' range. It's as 'smooth as a pig's nose', it is. Created by Richard Paterson. Nose, gristy and youthful, some fruit, barley malt, porridge. Young but very sweet. Palate, creamy and sweet. Soft, gentle, quite gristy, rather oily and slightly coastal. Hints of salt. Finish, medium length, salty butters and caramel.
Fruited Multigrain Pilaf Satisfy your vegetarian guests with this pilaf-style dish full of hearty grains like wheat berries, farro, and wild rice. Dried cranberries and chopped apples give the dish hints of fresh sweetness