On summer days I love eating salads; however, hubby doesn’t think they are very filling. To compromise, I made a warm salad with spelt berries to give him a more filling salad. I served it on a bed of spelt berries because they are high in nutrition and, with their high water solubility, the body can absorb all their goodness. Easy to digest, spelt berries are also high in protein. I bake almost exclusively with spelt flour and I also love eating spelt. This salad hits all parts of the pallet: salt, sour and sweet. As well, it has different textures, just the way I like it.
There is no secret that eating a diet with plenty fruits and vegetables are good for you because they are loaded with vitamins, minerals, fiber and antioxidants, everything you need to stay healthy. I like to call it rainbow eating when you try to add as many different colors to your plate with each meal. Not only does it make your meal look pretty, but choosing a colorful assortment vegetables is best, as different benefits exist in the different color spectrum
- 2 cups spelt berries, cooked according to directions
- 1 tbsp. canola oil
- 1/2 cup leeks, chopped
- 1 garlic clove, grated
- 1 zucchini, diced
- 1/2 cup sugar snaps
- Salt & pepper to taste
- 1 cup cherry tomatoes, cut in half
- 1/4 cup fresh basil leaves, chopped
- 2 thin slices extra firm tofu
- 4 tbsp. pumpkin seeds
- 1 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. honey
Heat oil in a frying pan on medium heat. Sauté garlic and green onion for 2 minutes. Then add zucchini and cook for 2 more minutes. Add sugar snaps and tomatoes. Sprinkle with salt and pepper, and blend. Place vegetables on top of spelt berries, sprinkle with basil and place tofu slices on top of that. Drizzle oil, balsamic vinegar and honey over salad, and sprinkle with pumpkin seeds before serving.
