Cashew and Watercress Sauce (from Annie Bell)
- 100g roasted cashew nuts
- 50g watercress, chopped
- 3 tbsp flat leaved parsley, chopped
- 1 tsp barley grass powder
- 5 tbsp olive oil
- 3 tsp lemon juice
- Pinch cayenne
Coarsely chop nuts and mix in bowl with watercress, green barley grass powder and parsley. Dress with oil, lemon juice and a tablespoon of water. To be spooned over chicken and avocado slices.
Breakfast Boost
Mix 2 teaspoons of Green Barley Leaf Powder with 1/3 cup of natural yoghurt and 1/2 cup of cloudy apple juice, then serve over muesli as an alternative to milk.
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