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.


Continue Reading

Brussels Sprouts Salad

I have no idea how I decided I just *had* to have a Brussels sprouts salad however a few days ago it hit me. Honestly…no clue why but the more I thought about it the more I was determined to make it. I’m glad I did! The dressing was sweet and tangy. It is made with chia instead of nuts or oils and it thickens nicely…kind of reminds me of a thousand island dressing too!

Brussels Sprouts Salad

Dressing Ingredients:

1.5 cups almond milk (unsweetened)
3 Tbsp chia seeds
6 Tbsp apple cider vinegar
3 mejdool dates
1/2 cup healthy ketchup
2-3 Tbsp pickle relish

Whiz it all up EXCEPT for the relish in the blender then add the ketchup. Pop it into the fridge while you prepare the salad.

Salad Ingredients:

2lbs clean Brussels sprouts
1/4 of a red onion
1 large carrot

Slice the Brussels sprouts and the onion in the food processor using the slicing blade. Replace the blade with the grating blade and grate the carrot.

Toss the salad ingredients with the dressing ingredients once the dressing has thickened up. To me it tasted great right away but I’m sure once you let the flavours blend and the veggies wilt a bit it’ll taste even better.

Let me know if you try this.



Continue Reading