Spelt Berry Salad with Farmer's Market Veggies

Spelt berries taste very similiar to whole wheat berries or barley. Both of which could be substituted for the spelt berries in the salad.

Basically I made this salad with the veggies in my fridge. So use whatever you have on hand. Other options include toasted nuts and seeds, any type of salad green, beets, roasted red peppers, corn, edamame, cucumbers, mushrooms, etc.

This salad keeps for days in the fridge - great for lunch topped with sliced avocado, a yummy snack, or for dinner with a baked sweet potato and soup.

To make spelt berries
- 1 cup spelt berries, rinsed in a fine mesh strainer
- 5 cups water
- 1 good pinch sea salt
- In a pot, bring spelt berries and water to a boil. Add sea salt and simmer 1 hour. Drain.

Salad Ingredients:
- 1 clove garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons chopped red onion
- 1 carrot, sliced, chopped, or cut into matchsticks
- 1 celery stalk, chopped
- 2 red radishes, sliced thin
- 1 handful cilantro leaves (or parsley), chopped
- 2 scallions, chopped
- 1 large handful baby arugula leaves
- 3 tablespoons toasted sesame seeds
- 2 tablespoons toasted sesame oil

In a large bowl add garlic and soy sauce. Stir. Add remaining ingredients and stir well. Taste. Add more sesame oil and soy sauce to taste.

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Blueberry Goodness with Crumble Topping

This is my super-healthy version of a blueberry crumble. The topping is a raw date-nut crumble that is sweet, tender, and delicious (wheat free and gluten free too)! In the photo I have added some fresh organic raspberries.

For blueberry goodness:

1 10 0z bag frozen blueberries (or use fresh when in season)

1/3 cup water

1 teaspoon vanilla extract

pinch sea salt

1/4 cup brown rice syrup

3 tablespoons kuzu root (or arrowroot or cornstarch) dissolved in 3 tablespoons cold water

2 teaspoons lemon juice (use fresh, from a lemon)

In a small saucepan bring the blueberries, water, vanilla, salt and rice syrup to a simmer over medium heat. Taste. Add more brown rice syrup if you desire it to be sweeter. Stir in the dissolved kuzu, arrowroot, or cornstarch. Continue to simmer and stir for about 20 more seconds.

Remove from heat and stir in lemon juice. Pour into a dish to let cool.

Crumble topping:

To a food processor add 1 cup pecans, 1/2 cup pitted dates, and 1/2 teaspoon cinnamon. Pulse until crumbly. Sprinkle on top of the blueberry goodness.

Serves 4

Creamy Carrot Soup with Garlicky Sauteed Greens

Creamy Carrot Soup (dairy free)

with garlic and onion sauteed greens

This is a super creamy soup made without dairy! It's sweet and savory at the same time, and oh-so-satisfying!!

Chop 1 large onion.

Heat 1 tablespoon olive oil in a large pot, over medium heat.

Add onion and 1/8 teaspoon sea salt.

Cook for about 10 minutes, or until onions start to brown, stirring often.

Add 8 carrots, chopped. (No need to peel if you are using organic).

Add 1 cup water and another 1/8 teaspoon sea salt.

Cover and bring to a boil.

Reduce heat and simmer until carrots are very tender, about 30 minutes.

Puree in a blender, adding more water as needed to facilitate blending.

Taste.

Add a bit of honey for a sweeter taste. I also like to sprinkle in some cinnamon and nutmeg.

For the greens:

Wash and dry 1 bunch greens. Here I've used chard. But you can also use kale, collards, bok choi, arugula, spinach, etc.

Set the greens aside.

Slice 1 large red onion.

Heat 1 tablespoon olive oil in a saucepan, over medium heat.

Add onion and 1/8 teaspoon sea salt.

Cook for 10 minutes, stirring often, until onions begin to brown.

Then, add 1 or 2 cloves garlic, minced, and saute for 30 seconds.

Add your greens and 1/4 teaspoon sea salt.

Stir until the greens begin to wilt, and then immediately remove from heat when they reach the doneness you desire. I take them out as soon as they turn bright green and just a bit tender.