Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Tuesday, March 27, 2012

Wheat Berry and White Bean Salad

This recipe is for an individual portion.  Last week, I cooked a pot of white beans and a pot of wheat berries to keep in the fridge so that I would have them on hand to make a variety of dishes.  (See recent posts for instructions on how to cook beans.)  One day, I made this salad for my lunch.  Wheat berries are hearty, filling, and a good source of protein, as are white beans.  This salad is a cinch to pull together, once you have the beans and wheat berries cooked.  Hopefully, this will inspire you to combine beans and grains with whatever fruits, vegetables and fresh herbs you have on hand to make your own salad as a healthy lunch.  Try to combine sweet and savory flavors, and use a variety of textures to make it interesting for your palate.  With good quality balsamic vinegar and olive oil for your salad dressing, you don't need to add much else for flavoring.

½ cup cooked wheat berries
½ cup cooked white beans
3-4 romaine lettuce leaves, broken into small pieces
1 radish, diced
a few strips of sweet peppers (orange, red or yellow), diced
4 dried apricots, chopped
1 TBS dried blueberries
2 TBS chopped cilantro
2 TBS chopped parsley
2 TBS chopped chives
salt and freshly ground black pepper to taste

1 TBS balsamic vinegar
2 TBS extra virgin olive oil

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