Chard Salad


  • ½ tablespoon honey
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper


  • 4 cups shredded chard
  • 2 medium apples, washed, cored and thinly slice
  • 1 celery stalk, thinly sliced
  • ¼ small onion, thinly sliced (or 4 scallions, thinly sliced)
  • ¼ cup (60g) toasted walnuts, coarsely chopped


  1. Wisk together all ingredients for the dressing in a large bowl.
  2. Toss in salad ingredients except walnuts.
  3. Transfer the salad to a serving bowl, sprinkle the walnuts on top, and serve.

ABC Smoothies


This smoothie is prepared with pure fruit no filler.

  • 1 medium beet (about 10 ozs.)
  • 1 medium carrot (about 2.5 ozs.)
  • 1 medium red or green apple (about 8 ozs.)
  • 1 tbsp. honey
  • 1 cup water (or ice)
  • wash apple, beet and carrot. Peel carrot and beets. Chop all into small pieces and place into blender with water and honey, blend on high till smooth. Serve immediately.

*Large batches of each of these can be frozen ahead of time and take out portions for each time you make a smoothie, or used in other ways for other dishes.

Barley, butternut squash and sage risotto


  • 2½oz olive oil
  • 1 onion, finely chopped
  • 1lb 12oz butternut squash, peeled, seeds removed, diced
  • 2 garlic cloves, finely chopped
  • 1¾ pint or bone broth
  • 9oz barley, rinsed
  • 2 sprigs sage leaves picked and finely sliced
  • salt and pepper


  1. Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.
  2. In a separate pan, warm the stock and half of the sage leaves.
  3. Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes).
  4. Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through.
  5. Serve the risotto garnished with the remaining sage.