Tag Archives: salad

Curried Grain and Lentil Salad

Well…finally a new recipe! As I took the picture I thought “Wow…doesn’t even look like it has curry in it.” and “I need a professional photographer”.

Until I tackle the wonderful world of food photography you’re stuck with my quick photos right before I scarf something down or right after I’ve put it into a container for storage.

I love grain and bean salads in the summer. They are easy and hearty because a girl can’t live on lettuce alone…and of course cooking stews and soups in the summer aren’t always what I want to do. I’m prepping stuff for a camping trip and even though veggie dogs sound appealing right now I really don’t want processed food and bread…it’ll just be too tempting to over eat.

Bread is a huge trigger for me. If I eat it then it sets me off to crave/want more so it’s better for me to just avoid it.

Ok so back to the grain and bean salad. Lots of times I just dump a bunch of stuff into a bowl until I’m tired of chopping and prepping. The basics are grain, bean, veggies and a dressing of some sort.

This one has freekah and lentils but you could use any whole grain you have on hand–brown rice, quinoa, bulgur, wheat berries, mixed ancient grains, farro…anything grainy and whole. Couscous is not a grain folks but if you want to use it, go ahead.

As for beans…I like little beans such as lentils, black beans, black eyes peas, chick peas, adzuki beans…whatever you have and want.

Then comes the veggies. You want something that offers crunch and isn’t too mushy. Today I used carrot, zucchini, red pepper and green onion.

Now the big deal for me was making a dressing that tasted good but didn’t have salt, oil and junk. Below is the dressing I came up with today. It tastes good so I figured I better write it down before I forget what I did!!

Curry Chia Dressing

1 cup water or low sodium vegetable broth
1.5 tbsp chia seeds
4 tbsp apple cider vinegar
sweetener of your choice – date paste, agave, maple syrup, honey – add to taste
2 tsp curry powder (taste the dressing after you add one tsp just in case that’s enough)
1 tsp turmeric
1 tsp garlic powder
1 tsp onion powder

Combine the chia and water and let it sit until the chia seeds have absorbed all the water/broth and turned into a gelatinous goo. This may take a while but start with that first then go prep your grain and veggies.

Once the chia is coated in a gelatinous goo or mucilage (yes I love the way that sounds), then add the rest of the ingredients.

It’s ok if the dressing tastes a bit bold…it’ll spread out into the salad and provide a nice flavour once everything is incorporated.

I didn’t bother pureeing the dressing in my blender but you could if you’re using whole dates in the dressing.

For a special touch you could add some chopped dried apricots or other dried fruit.

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Tangy Carrot and Kale Salad with Roasted Chickpeas

MMMMMM…that’s all I can say. I threw this together for dinner today and it was so tasty and easy I just HAD to write it all out now before I forget what I did.

Roasted Chick Peas
1 super large can of chick peas, drained and rinsed (or use 1.5 normal sized cans)
2 Tbsp nutritional yeast
1 dash cayenne pepper
a few sprinkles of dried dill
1 tsp garlic powder
1 tsp onion powder
Toss it all in a bowl to coat it well and roast at 425F for 25 minutes on a cookie sheet wiped with oil.

2 lbs carrots, peeled and sliced thin on the diagonal
1 bunch kale, chopped
1 lemon or orange
1 clove of garlic chopped
2 tsp maple syrup, date paste or agave syrup
2 green onions, sliced thin

While the chick peas are roasting steam the veggies. Once they are done, rinse them in cold water so they stop cooking. Drain well.

Toss the steamed and drained veggies with the onion, zest of the lemon or orange, juice of the lemon or orange, garlic and sweetener of your choice.

Throw in the cooled chick peas and toss it all again.

That’s it! Enjoy!

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Exotic Carrot and Beet Salad

It all started with some lovely organic gold beets that I picked up when I was at a new store that opened up near me. I’m thrilled to have discovered Goodness Me, a natural foods store!

I decided to make a Moroccan inspired salad after surfing the net for options and found this recipe as my starting point. I was excited to use the beets and a new item I’ve never used…date paste. It certainly is easier than soaking and blending dates!

4 cups of grated carrots (from about 6 carrots)
2 cup of grated fresh beets (from about 2 medium sized peeled beets)
1/4 cup dried cranberries or raisins
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Small pinch of cayenne
4 Tbsp lemon juice
4 tsp date paste

Grate the carrots and beets in the food processor. Toss to combine with the cranberries.

In a small bowl combine the rest of the ingredients then pour over the veggies and stir well.

This smells and tastes delicious.

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