Friday, February 11, 2011

Wheatberry Salad


If there is a cookbook I need to utilize more often it would be Clean Food by Terry Walters. All her recipes are vegetarian based and are divided by seasons. I’m more aware of what fruit and vegetables I should consume during Winter and vice versa thanks to this book. I’ve been going through it a lot recently and have tried several of the recipes. Making these healthy meals has helped me maintain my weight since moving to El Paso. I thought I’d have a more difficult time but I’m actually doing really well on maintaining a healthy lifestyle. I’m not able to get to the gym all the time but I push myself to workout at home using DVDs. At the end of the day it all balances out but it helps to eat a healthy meal that will satisfy you and not leave you feeling hungry during the day.

I’ve recently been on a wheatberry kick and came across a salad in Clean Food. It was slightly different from the first wheatberry I made. This had a simple dressing of lime juice and toasted sesame oil. Since it is still winter here, I opted to use pink lady apples. In the summer though peaches would be a wonderful addition!

This salad was delicious after I let it set in the fridge overnight and let the flavors come together. There was a lot of action going on with this salad from the chewy wheatberries, crisp apples, sweet currants and toasted sunflower seeds. I once again set the wheatberry salad on top of spinach! It is one of the best lunches I’ve been having lately.


Wheatberry Salad From Clean Food

Serves 8


1 1/2 cups wheatberries

Sea salt

4-5 scallions, chopped

1 cup chopped apples (granny, pink lady etc)

1/2 cup currants (I used organic Thompson seedless raisins)

1/4 cup toasted sunflower seeds

Juice of 1 lime

3 tablespoons toasted sesame oil


Rinse wheatberries, soak in bowl with enough water to cover for at least 1 hour, then drain. In large pot, bring 3 1/4 cups water to boil. Add wheatberries and pinch of salt, reduce heat, cover, and simmer until all water is absorbed (35-45 minutes). Set aside to cool, then fluff with fork.



In large bowl, combine cooked wheatberries with scallions, apples, currants and toasted sunflower seeds. Toss with lime juice, toasted sesame oil and pinch of salt. Serve at room temperature or chilled.

AsianWheatberry4 AsianWheatberry6

Eating healthy really is not difficult at all! Look at how simple the ingredient list is and how quick everything eventually came together once the wheatberries have cooked. I tried out a cookie recipe the other day using some ripe bananas. I can’t wait to show you guys that recipe as well from Clean Food.



4 comments: said...

I haven't been able to find wheat berries, or maybe I haven't looked hard enough? I love how they pop!

That salad looks lovely.

The Food Hunter said...

I've heard great things about this cookbook. Might need to get myself a copy.

Katrina said...

I just recently made a wheat berry salad and loved it. Yummy!

Anonymous said...

this salad looks great! and healthy :) I really like the idea of this book- I think I am going to buy it!