Food: Extra-satisfying

Glow-up GOODIES

Get your green goddess on with these healthy snacks

BREAKFAST GLOW PLATE

INGREDIENTS • 1 ½ cups pearl barley • 1 beetroot, peeled, chopped finely • 700g Kent pumpkin, unpeeled, cut into thin wedges • 2 garlic cloves, crushed • ⅓ cup extra-virgin olive oil • 200g kale (see tip) • 4 eggs

TIP You'll need about half a bunch of kale for this recipe. You can reserve the trimmed kale stalks to add to stir-fries and soups.

AVOCADO-YOGHURT DRESSING • ¾ cup kefir yoghurt or Greek-style yoghurt • 1 small avocado, chopped coarsely • 2 tbsp fresh dill tips • 2 tbsp fresh flat-leaf parsley leaves • 1 green onion, chopped finely • 2 tbsp apple cider vinegar METHOD 1 Preheat oven to 200°C. Line two large oven trays with baking paper. 2 Place pearl barley, beetroot and 4½ cups water in a large saucepan. Bring to the boil. Reduce heat to low, cook, covered, for 35 minutes or until barley is tender. Drain barley and beetroot mixture. 3 Place pumpkin, 1 garlic clove and 2 tbsp of oil in a large bowl. Season and toss to coat. Spread pumpkin over one tray. Roast for 15 minutes. 4 Separate kale leaves from stalks. Place kale leaves, remaining garlic and 1 tbsp of oil in a bowl. Season and toss to coat. Spread kale over remaining tray. Roast in oven with pumpkin for a further 20 minutes, or until kale is crisp and pumpkin is tender and lightly browned. 5 Make avocado-yoghurt dressing. 6 Heat remaining oil in a large frying pan over medium heat. Fry eggs for 2 minutes or until cooked. 7 Divide barley mixture, pumpkin, kale and eggs among plates. Season. Serve with avocado-yoghurt dressing. AVOCADO-YOGHURT DRESSING Process or blend ingredients until smooth. Season to taste.

BELLA HADID

KALE KIMCHI INGREDIENTS • 1 bunch green kale, torn into 4cm pieces, discard stalks • 3 green onions, chopped coarsely • 180g daikon, sliced thinly • 1 tbsp sea salt flakes • 2 tsp sesame oil • 4 cups water • 2 garlic cloves, crushed • 1 tbsp caster sugar • 1 tbsp fish sauce • 2 tsp finely grated fresh ginger • 2 tbsp gochujang (Korean red chilli paste) Squeeze out excess water. Combine kale and paste in a bowl. 4 Transfer to sterilised jars. Press down on mixture so liquid rises to the top to cover vegetables. Seal. Refrigerate for 1 day before using. Keep refrigerated for up to 1 week. Remove with a clean spoon. VALENTINA ZELYAEVA

METHOD 1 Place kale in a medium bowl with green onions and daikon. Rub salt flakes and sesame oil into vegetables until leaves soften. 2 Add water. Place a plate or bowl directly on top, weighed down with food cans, leave for 1 hour. 3 Meanwhile, combine garlic, sugar, fish sauce, grated fresh ginger and gochujang in a small bowl. Rinse and drain kale mixture.

TIP Gochujang is available at supermarkets and Asian grocers.

TIP Nutritional yeast is a vegan substitute for parmesan cheese.

Star Style FOOD

4SERVES

CAULIFLOWER POPCORN INGREDIENTS • ⅓ cup kefir yoghurt or Greek-style yoghurt • 1 tbsp lemon juice • ¼ cup nutritional yeast flakes (see tip) • 3 tsp ground turmeric • 3 tsp smoked paprika • 1 ½ tsp garlic powder • 1 ½ tbsp chickpea flour • 3 tsp sea salt flakes • 1 large cauliflower, cut into small florets METHOD 1 Preheat oven to 220°C. Grease and line two large oven trays. 2 Whisk yoghurt and lemon juice together in a small bowl. 3 Mix nutritional yeast, turmeric, paprika, garlic powder, chickpea flour and salt in a small bowl until well combined. Season with pepper. Transfer 1 tsp to a small bowl and reserve. 4 Place cauliflower in a large bowl. Pour over yoghurt mixture. Toss to coat. Add spice mix. Toss until florets are evenly coated. Spread evenly across both lined trays. 5 Bake, rotating trays and stirring florets halfway through cooking, for 50 minutes or until florets are crisp and dry. Cool slightly before serving. Dust with reserved spice mixture.