I’d like to say I’ve put a lot of effort into experimenting with glutenous grains this week.
This weeks’ grain was spelt.
According to WHfoods:
“Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from this fact: it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the Triticum (wheat) family.
Spelt features a host of different nutrients. It is an excellent source of vitamin B2, a very good source of manganse, and a good source of niacin, thiamin, and copper. This particular combination of nutrients provided by spelt may make it a particularly helpful food for persons with migraine headache, atherosclerosis, or diabetes.“
I was excited at first, but the excitement quickly wore off when my long lost pet goose decided to drop in for a 5 day long visit.
Allergy tests say I’m 100% NOT allergic to gluten, I’ve tested negative for celiac disease…
What on earth could be happening?
I will get to the bottom of it, but in an effort to save my relationship and my boyfriend’s nasal passages, I wont be trying spelt for awhile.
This was a really tasty salad though! So tasty, that I remade it with rice halfway through the week and donated the spelt version to a friend.
Take that goose!
Refreshing Cilantro Lime Spelt Berry Salad
Vegan, Dairy free, Sugar free, Yeast free, Corn free
This salad makes for a nice light dinner on a warm evening. Alternatively, try making the dressing on its own and pairing it with a bowl of fresh veggies.
Cilantro lime dressing
- 1/2 cup unsweetened apple sauce
- 1/2 cup fresh cilantro
- 1/4 cup lime juice
- 3 tbsp olive oil
- 2 clove garlic
- 1/2 tsp Dijon mustard
- 1/4 tsp Himalayan rock salt
- 1/4 tsp ground cumin
- 1/8 tsp ground cinnamon
- zest of 1 lime
- pinch white stevia powder
- 1 cup spelt berries, cooked *see note
- 1/2 tsp or 1/2 cube of vegetable bouillon
- 1/2 cup dried green lentils
- 1/2 cup cilantro
- 4 green onions, diced
- 1/2 English cucumber
- 1 red pepper
- 2 carrots, diced
- 1/4 cup red onion, diced small
- 1/4 cup pumpkin seeds
- 1 avocado, sliced for garnish
To cook the spelt berries: place the spelt berries in a glass container and fill with water. Place a lid on it and store it in the fridge overnight to soak. In the morning, drain and rinse. Place in a medium sized saucepan with 2 cups of water and bouillion. Cover and bring to a boil. Reduce to simmer and cook for 35 – 45 minutes or until soft but still a bit chewy. Drain excess water and set aside to cool with the lid off.
To prepare lentils: place the lentils in a glass container and fill with water. Place a lid on it and store it in the fridge overnight to soak. In the morning, drain and rinse. Place in a small sized saucepan with 1 cup of water and a sprinkle of salt. Cover and bring to a boil. Reduce to simmer and cook for 15 – 20 minutes or until soft but still a bit chewy. Drain excess water and set aside to cool with the lid off.
Makin’ the dressing: combine all of the dressing ingredients in a blender and blend until smooth.
Putting it all together: in a large bowl, combine cooked spelt berries, lentils, cilantro, onions, cucumber, red pepper, carrots and pumpkin seeds. Pour the dressing over top. Serve with sliced avocado and extra cilantro.
Makes 6-8 cups.
note: 1 cup of rice could be used as well. Cook according to package instructions.
Avocado – yay or nay?
Do you do spelt?
Any Easter plans for tomorrow?
We’re headed over to my parents house later today. I was assigned dessert duty. Any guesses on what I’m bringing with me?