Sample Project From Super Grains and Seeds

About this project
Published

Time
Time:1h00
Difficulty
Nice 'n' Simple
Crafts
Cooking

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Super Grains and Seeds

This is my wholegrain version of a Waldorf salad. Wheatberries
do contain gluten but buckwheat is a great substitute here.

Extract from

Super Grains and Seeds by Amy Ruth Finegold

Published by Ryland Peters & Small

Do you know your chia from your quinoa, your flax from your farro? Grains and seeds possess potent health-giving properties; they are packed with vitamins, dietary fibre and essential amino acids, and are known to support the immune system. But most people don't incorporate enough of these superfoods into their diets, and they are missing out - on both the health benefits and on the flavour! Amy Ruth Finegold has rid herself of the health problems that plagued her and discovered a whole new exciting way to eat by embracing these ancient grains - from amaranth to bulgur, buckwheat to teff. Get off to a good start with Breakfast options including Amaranth Porridge and Pineapple Bran Muffins. Soups include the fruity and tangy Summer Melon Soup with Tamarind, while Salads & Snacks also make a perfect light meal - try a Wheatberry Salad with Apples and Pecans. Satisfying Main Dishes to enjoy include Millet-stuffed Acorn Squash and Lamb Chops with a Warm Quinoa Apricot Salad. Seeds and grains work well in Sweet Treats, too; try Peach Pie with a Sunflower Seed Crust or treat yourself to Peanut Butter Quinoa Cookies.

© 2018 Amy Ruth Finegold / Ryland Peters & Small · Reproduced with permission. · Super Grains & Seeds by Amy Ruth Finegold (photography by Clare Winfield) is published by Ryland Peters & Small and is available from rylandpeters.com


Recipe

  • Step 1

    Put the wheatberries in a medium-sized saucepan or
    pot and cover completely with water by 21⁄2 cm/1 inch.
    Bring to the boil over a high heat then reduce the temperature
    and simmer uncovered for about 50 minutes. Remove from the heat, drain and set aside.

  • Step 2

    In a large bowl, make the dressing by whisking together the
    mayonnaise, yogurt, lemon juice, salt and pepper. Add the apples, pecans and wheatberries and using salad tongs or a large spoon, gently fold all of the ingredients together.

  • Step 3

    Plate the salad leaves first, then add the wheatberry mix on top. Serve immediately as the apple will discolour.

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