Wheat Berry Salad


Another vegetarian wonder dish that will keep you satisfied for hours – this recipe is inspired from Heidi Swanson’s Super Natural Cooking 

1 cups soft wheat berries, rinsed
4 cups vegetable/chicken broth
2 tsp kosher salt and more if needed
1 small onion, chopped
2 tbsp light olive oil or any vegetable oil
1 small bunch of green onions
3 generous handful of spinach leaves, stemmed and well rinsed
1/2 cup roasted pine nuts
1/2 cup crumbled feta cheese
 
Dressing
Grated zest of 3 oranges and the juice of two
Juice of one lemon
1/3 cup extra-virgin olive oil or more to your preferred taste
salt and pepper
 
Serves 4
 
1. Saute onions with 2 tbsp oil until golden and then add wheat berries, broth or water and 1 tsp salt in a saucepan over high heat.  Bring to a boill, lower the heat and simmer covered until plump about an hour and 30 minutes
2.  If there is any broth left, drain and season the berries to taste with more salt, if need be.
3. Make the dressing by combining all the ingredients
4. Toss wheat berries with the spinach, pine nuts, citrus dressing, then top with the feta and add more salt and pepper, if needed

Summer Salad


If you are looking for a filling salad with a crunch, this is it.  This salad is great on its own or you can add Collard greens which are tougher and can handle the weight of the vegies.

Serving 1-2

4      small pickle cucumbers, cut according to your taste
1 bunch green onions or 1/2 small red onion, chopped
1/2  avocado
2/3 cup chopped fresh cauliflowers
1/2 cup chopped sweet pepper (or tomatoes, whichever you have available)
2-4 thinly sliced lemons or limes (optional)
1/2 cup lemon juice
1/2 cup of toasted sunflower seeds
1/3 extra virgin olive oil
1 tsp. kosher salt or more if desired
Pepper
 
Mix all ingredients and wait 10-15 minutes before serving.