Time to go healthier - Balsamico Infused Brussels Sprouts With Barley and Parmesan Shavings

 Finally life starts again, as nice as it is and can be, every year I feel the same when all these holidays are over and life in its normal guise sets in again. I suspect that I might feel differently if I had been sitting in a half shade on a velvet sanded beach but then I never do unfortunately, I'm here but this is good enough for me really. On the other hand it is January, the month I dislike the most. The only month I dislike actually, it makes me feel a bit guilty towards poor January but if you lived in a cold and slightly humid stone house in Tuscany, you would know what I am talking about. Cold to the bones is what I am talking about and I dread these 31 days every year. It can be cold in February too but then there's hope, hope for spring to arrive and as I am a Swede, I consider the slightest sign to be Spring, we are not spoilt up north, not like here anyway.

 So after too many food centered celebrations it is time for me to start a more frugal life, less sweets, more vegetables and whole grains. I never follow diets because I have a slightly anarchistic streak in me that revolt towards diet menus. Plus it only makes me hungrier. But I have a few rules on my own: I eat less in general and above all, less bread and less sugar. And I move my body more. This works for me though the best diet of them all is being at Cantiere Bovisa, the photo studio in Milan where I usually work, working 10-11 hours a day and having lunch and dinner served without having to do any cooking or have food laying around. Probably it would be enough for me to stay out of my kitchen really but...

 Anyway, this is a nice, healthy dish to eat for lunch or maybe even dinner. I used barley because I haven't used it for a long time but you can use farro, wheat, brown rice or whatever you feel like, I'm sure it tastes as good-just remember not to eat a huge portion of it!

BALSAMICO INFUSED BRUSSELS SPROUTS WITH BARLEY AND PARMESAN SHAVINGS

3 servings

150 g/ 5,3 oz barley

250 g/ 8,8 oz trimmed Brussels sprout

a handful of mache lettuce

parmesan shavings, as much as you like

balsamic vinegar of good quality

salt

extra-virgin olive oil

   Cook the barley in salted water until cooked. Drain and set aside.

  While the barley simmers away, divide the trimmed Brussel's sprouts and cook them in lightly salted water until ready, it takes about 7-10 minutes, and after draining them, you put them in a bowl and drizzle balsamic vinegar and some olive oil over. Mix well and let them stand for 10-15 minutes.

   Spoon the barley onto a big serving dish, add the salad and then the Brussels sprouts on top, sprinkle Parmesan shaving over and then drizzle the remaining balsamic vinegar and olive oil over it all.