Refreshing Cilantro Lime Spelt Berry Salad

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.

How embarrassing.

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!

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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.

Ingredients

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

Salad

• 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

Directions

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.

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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?

Tagged as: cilantro, lime