Tag Archives: healthy

Haloumi: The Official Food of Australia’s Crappy Athletes

Haloumi 1Photography by Asia Upward, Styling by Ali Nardi

Admittedly that post title is not technically %100 true. Haloumi is not the official food of anything other than the following salad recipe, and Australia’s athletes are not %100 crappy. In fact, only Australians, particularly the Olympic commentators seem to think their athletes are crappy.

I love living in Australia mainly because the quality of life here is so great. High work wages, free health care, good weather, lots of space, the list goes on. And because Australia has all of these high standards for quality of living, I find that frequently on occassion Australians whine get mildly upset when they don’t get something they feel entitled too. And no where has this attitude been more apparent then the consistently negative and critical coverage of their own athletes in the Olympics.

A typical interview tends to go something like this (fictional discussion based on my own perception of commentators interviewing athletes):

Commentator: “How does it feel to get fourth when you were so close to getting on the podium?”

Athlete: “I’m so proud. It feels great to get to be at olympics and I gave it my all.”

Commentator: “Yes, but how disappointing is it not to get gold?”

Athelete: “I’m just so excited at what I accomplished and I’m looking forward to the next olympics in 4 years.”

Commentator: “Ok, but how does it feel to totally suck for not winning the gold, which is the only thing that matters,” and so on a so forth.

I’ve also never witnessed Olympic commentators who are so eager to see fellow competitors fall, crash, or slip so their athletes can gain a spot on the podium. I mean, is that really how you want to win? Hoping your opponent takes a fall trying something daring and worthy of gold while you play it safe? I don’t think so, and I don’t think Australia’s Olympic athletes do either, but hey, I can only speak for myself…

So this post is in dedication to Australia’s Olympic Athletes who I think are doing a pretty swell job in the most prestigious athletic competition in the world. Chumpy might have gotten wiped out in border cross, but man is he good looking. And David Morris didn’t win the gold, but he dressed in bright yellow for his follow-up interview which is just as good.

haloumi 2

Australia loves haloumi, they support haloumi, they believe in haloumi. They should probably start treating their athletes more like haloumi short of eating them, and make this awesome Haloumi, Rockmelon (Cantalope), Almond and Basil Salad instead. Cook time is minimal, so you don’t have to linger by the heat on a sweltering Melbourne day, and it’s super simple to prepare so you can reserve your energy for things like walking down the block, or getting the lid off your water bottle which you have probably refilled at least ten times when Melbourne is at it’s worst. I serve it as a main–it is refreshing and filling, and won’t bog you down. It’s definitely worthy of a gold :)

haloumi 3

Ingredients:

  • 12  1/3″ thick slices haloumi cheese (it’s the “meat in this dish” so i don’t skimp!)
  • 1/2 rockmelon/cantalope, cut into bite size pieces
  • 1/4 cup chopped or slivered almonds, lightly toasted
  • 1/2 french shallot, thinly sliced
  • a handful of basil, leaves picked and large ones torn
  • a few handfuls mixed salad greens

For the dressing: Mix olive oil, fresh lemon juice, and sald and pepper to taste

1.Over medium high heat on the BBQ/grill, or on a grill pan or regular fry pan, cook  haloumi pieces in a bit of oil until golden brown on both sides (if doing this directly on the BBQ, just brush haloumi with oil). This only takes a few minutes on either side.

2. Combine remaining salad ingredients with dressing,  lay haloumi pieces on top and drizzle with a bit of extra dressing. Simple as that. Enjoy!

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Avoid the Sugar Hangover! Gluten Free Peanut Butter, Cacao Nib, and Coconut Cookies

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Photography by Kim Mennen and Jake Lowe, Styling by Ali Nardi
Notice: WordPress is having a mini meltdown and currently won’t recognize spaces between paragraphs. Sorry for the big block of text.
Last night I had my ladies over. We used to get together to exercise, but now, we mainly get together to eat and drink wine, which suits us all just fine…
I made a wholesome and really flavorsome classic for them: a lemon and rosemary roast chicken with roast spuds, sweet potatoes, garlic, and kale (I will try to post that recipe soon). My friend Alice is off the sugar Sarah Wilson style, and inspired by Alice, I haven’t been eating much processed sugar either. It’s usually just a bit of fruit everyday and that’s been the deal. I feel pretty good, and I considered this fact while deciding what to make them all for dinner.
We were all full and satisfied, but then my friend Amelia went into the kitchen, and returned with a box of gorgeous Greek pastries. So gorgeous, that even Alice crumbled. What was meant to be just a bite of each turned into a bit of a feeding frenzy, but lady style, so it didn’t actually look like a frenzy…. and before you knew it, there were only a few measly scraps left–which I ate for breakfast this morning to try and cure the terrible sugar hangover I awoke to this morning.
Sugar. It’s super addictive. I consider myself very lucky that I’ve never really had a sweet tooth, but a few months ago, I slipped into dangerously high sugar-eating territory, and it was a major effort to scale it back. I was addicted for a bit, and I don’t want to go back to that place. I always felt tired, bloated, and desperate for something sweet. It truly made me feel hungover in the morning, without the benefit of actually being drunk the night before..
That being said, I never planned and still don’t plan to quit sugar completely, and by sugar, I mean fructose. I don’t like extreme dieting. I love almost all foods, and to cut out sugar completely would be cutting out a lot more than just the sweetness. It would be cutting out experiences, not to mention always being the difficult one at the dinner table– or any table for that matter.
The problem was just that I was having sugar way too often–like with every meal, and that didn’t feel so hot…
I read Sarah Wilson’s e-book, I Quit Sugar, and there were some strong points in there, and it definitely helped me cut down big time. But that point that stood out to me the most is that she drinks a cup of warm milk while sniffing incense when she wants a treat– and that sounds fairly dreadful to me.
I like to enjoy a hard cider or two on occassion when I’m out with my friends. I clearly enjoy Greek pastries once in a while. I like making birthday cakes for me friends, and enjoying them with them. And I’m certainly not going to miss out on eating a gelato here and there throughout the summer.
So sugar is in, but only when it is really worth it. I stay away from it unless I am eating a proper dessert that accompanies an occasion. The Greek pastry event was a bit over the top, but again, experiences! It wouldn’t be as much fun to share a stick of celery around the table. But that’s one night. And the rest of the week will have to be pretty clean (with the exception of Thanksgiving, which is  free-for-all in my book.
Maybe I should have mentioned at the top that this is not a post that is trying to keep you off the sweets over the holidays. I have no place telling you what you should or shouldn’t eat. I’m just letting you know what I enjoy. Really, what I am trying to say is: I think it is ok to eat bad stuff, as long as it’s usually and mostly eating good stuff. (And Thanksgiving is only once a year…)

peanutbutter cookie 3

peanutbutter cookies

One way I manage to do this is by keeping treats that are low in sugar and packed with protein and good fats in the house, like Tahini Date Refrigerator Snacks.  This week, I’m talking about Peanut Butter Cookies– really good ones, with mostly good stuff in them apart from 1/8 cup honey. They are gluten free, and have some delicious optional extras in them. They are based on a recipe from Elana’s Pantry–she does great desserts– but I’ve cut the sugar in half, made a few other changes, and added some extras to keep you full for longer and add some more interesting flavor.

Enjoy!

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Gluten Free Peanut Butter, Cacao Nib, and Coconut Cookies
Makes about 12 cookies
  • 1 cup almond meal
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup crunchy peanut butter
  • 1/8 cup honey
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted roasted peanuts, roughly chopped
  • 1 tblsn cacao nibs
  • 1/4 cup unsweetened shredded or dessicated coconut
  1. Preheat oven to 350 F/ 180 C and line baking sheet with parchment paper.
  2. Combine almond meal, salt, baking soda, and shredded coconut in a bowl.
  3. In a separate bowl, beat peanut butter, honey, butter and vanilla extract, until light and fluffy.
  4. Combine dry ingredients with wet ingredients, and beat until well combined. Stir in cacao nibs and chopped peanuts.
  5. Scoop dough 1 tablespoon at a time onto lined baking sheet and press down with a fork.
  6. Bake at 350° for 10-15 minutes or until golden brown.

Melbourne is Immune to Global Warming: Sesame Zoodles

Photography by Kim Mennen Styling by Ali Nardi

Photography by Kim Mennen, Styling by Ali Nardi

It’s obvious at this point that Melbourne doesn’t feel like giving its people a break. We love you Melbourne, but you don’t seem to love us back. It’s spring, and you are still throwing weather tantrums. It’s immature, and inconsiderate and I expect it to stop. Everyone is cranky and depressed, and I’m hitting that point too. Luckily, because we aren’t in NYC, no one is calling it, “weather prone depression,” but really we all have a touch of it. So cut it out. It’s just plain rude.

I’ve gone ahead and made something springy anyway. I’m sick of slow cooking, and roasts. I don’t want to play with my oven tonight. I want to embrace the fresh veg of spring– gosh, I don’t even know what spring means anymore. What-eh-ver.

I was skeptical about zucchini noodles–a.k.a.”zoodles”– for a long time. While on a somewhat Paleo stint I scoffed at the idea. I LOVE pasta. It is hands down one of my favorite foods ever. I wasn’t about to disgrace pasta by trying to recreate it with a zucchini. I was just going to have it once as a while, not as a a small treat, because I’m incapable of eating small portions of pasta. (I allow myself an occasional pasta binge.)

Then someone I knew got hold of a “zoodler” and I became a believer. This little gadget is simple, but efficient, and the zucchini comes out in a very satisfying spaghetti cut. It isn’t spaghetti, but it isn’t so far off, and you could just think of it as a totally different food that happens to go well with pasta/noodle sauces. I’m pretty into them, and have to make them often to justify spending nearly $40 on a piece of plastic.  I keep them raw when using them so the flavor is more neutral. If you sautee them, you will end up with a stronger zucchini flavor, but that will work for some dishes. It all depends on personal taste.

So here it is: Sesame Zoodles. This recipe, adapted from Zygot Bookworks & Cafe originally published in Bon Appetit Magazine,  is a veggie-packed, no-cook recipe that absolutely reeks of spring. It’s misses a lot of sore spots as it’s dairy free, free from processed sugars (you’ll need to purchase “no-sugar added”/ all natural peanut butter if you are avoiding sugar), gluten free, vegan and raw, but still tastes really good… Take that Melbourne!

zoodles 3

I’ve been making this for years using udon noodles, and now I use zoodles with it. You can really add whatever veggies you like. With the sauce, some people prefer it more peanut buttery or thicker/thinner so feel free to play around with the soy sauce, vinegar and stock, but these ratios are what I like.

If we pretend it’s warm, maybe it will actually become warm…

Sesame Zoodles (adapted from Zygot Bookworks & Cafe)

Ingredients:

  • 1/2 cup chunky peanut butter
  • 1/2 cup soy sauce
  • 1 tblspn balsamic vinegar
  • 1/2 cup vegetable broth
  • 2 cloves garlic (or more), finely chopped
  • finely chopped red chilli to taste (optional)
  • 3 spring onions/scallions thinly sliced plus extra for garnish
  • 2 cups shredded nappa cabage
  • 1 head bok choy, well rinsed and thinly sliced
  • 1 red or yellow bell pepper, thinly sliced
  • 1 carrot, julienned
  • melted coconut oil or oil of choice to coat zoodles
  • 2 tblspn sesame seeds plus extra for garnish
  • about 3/4 zucchini per person to be made into zoodles–this recipe makes enough for 3 or 4 people.

1. To make the sauce, combine the first 5 ingredients, as well as the chilli if using. Make your zoodles and coat with a little bit of oil in  a large bowl. Add remaining vegetables and coat with sauce. Add sesame seeds. Garnish with extra sesame seeds and spring onions

Start the Week Right: Tahini Date Refrigerator Snacks

tahini balls 2

Photography by Kim Mennen, Styling by Ali Nardi

Clearly these are balls, but I’m too immature to use the word balls in the title for one of my posts…

I have been eating terribly lately! Lack of time means less making food at home, which means more eating out, which means eating a lot more junk, which means–you get the point. If I don’t take some time to make some healthy snacks to have in the house, and keep my fridge and pantry stocked with good stuff, as opposed to loading the freezer up with pizzas (it’s been known to happen), a vicious cycles begins. And I don’t think I’m alone…

I become addicted to the bad stuff, and lose interest in the better tasting homemade stuff, that also happens to be so much healthier, and make me feel so much better physically and mentally. I become sluggish, achy, and kind of cranky.

But then it becomes a bit too “icky” and I wake up one morning ready to start getting it right again. Today was a Monday, which I think is a great excuse for a fresh start. I ate good things all day, and then Anders gave me and my workout buddy a free personal training session (along with an elderly Chinese woman named Lily who came over to practice her English and then slipped her way into our training session). No, I am not a health nut who lives my daily life that way, but I try. Often, a workout just means I can then go have a greasy cheese burger after so I break even if you know what I mean, but I’m trying to get better at seeing the habbits in my life through for longer–not giving up burgers, or icecream–just having them less frequently. And I know having good snacks in the house helps me with this effort.

Anyway, the benders don’t really bother me that much, as long as I know I can squeeze my way back out of them, and button my pants again without it being too much of a struggle. The lack of time to make healthy food though is really still an issue at this juncture in my life, so finding some good, healthy, tasty snacks that aren’t too time consuming and don’t require me to turn on an oven can be tricky.

So thank goodness for Mona Hecke, author of The Lunchbox Revolution, and a former colleague who passed her “Protein Blast Balls” recipe onto me.  A kid’s lunchbox really is a great inspiration, as the point is healthy stuff without it tasting dull. I admit, I haven’t purchased her book and given it a good look, but based on how much I love this recipe, and the great feedback I received when I made them, I reckon it’s probably worth investing in.

tahini balls 5

There is no cooking, chopping, shredding, or even rinsing. You just need your ingredients, a measuring cup, and a food processor, and your ready to go. The whole process from start to finish is a quick 10-15 minutes, depending on how obsessive you are with getting those balls to look perfect. Your could also go with log shapes, or even squares. The choice is yours…. They last in a container in the fridge for ages, and you really only need one when you are after a pick me up. They are gluten free and dairy free. These are dense and delicious. The recipe calls for protein powder, which I realize isn’t something everyone has lying around. I only have access to it because Anders dabbles with the stuff… It ups the protein content of course, but it’s not gonna hurt anyone if you take it out.

tahini balls 4

tahini balls 3

Of course, I have made a few changes, apart from just changing the name…

  • I’ve taken out the agave, which I, and my fellow tasters, feel is unnecessary. The dates are definitely sweet enough on there own, and I don’t prepare food with agave. If you feel the need for extra sweetness, I recommend using honey instead, or adding a pinch of stevia.
  • Instead of almond meal, I’ve gone with LSA, which adds a bit more nutritional complexity.
  • I replaced goji berries with dried cranberries, because I prefer the taste, but also because they are a a bit out of my budget at the moment, and the budget for the rest of my life…  Also, someone I know will be eating these is allergic to them.
  • And finally, instead of just coating them in coconut, I recommend coating some in cacao powder.

Seriously good snacking grub…

Tahini Date Refrigerator Snacks

Adapted from The Lunchbox Revolution

Ingredients (Makes about 20 balls):

  • 1 cup LSA
  • 2 tbsp protein powder (optional/ vanilla protein works best for this recipe)
  • 1/2 cup dried cranberries
  • 1/2 cup shredded or dessicated coconut, plus extra to coat
  • 1/2 cup chia seeds
  • 10 medjool dates, pitted
  • Tahini to bind–I used roughly 1/3 cup
  • cacao powder to coat (optional)

Place everything into a food processor and blend until well ground and combined. Add tahini by the tablespoon until ingredients bind together. Shape into balls and roll in dessicated coconut or cacao. Store in fridge in an airtight container.

Mom’s Artichokes, Flannel and Boomboxes

Artichokes 2 AsiaPhotography by Asia Upward, Styling by Ali Nardi

First, a shout out to my buddy Asia Upward, who is so much fun to work with (plus I love her dog, Bear). She really knows how to photograph food and she has done some really lovely work for this blog. To see more of her work check out her website: Porkchop Photography

Whilst wandering through the Victoria Markets last week pretending I wouldn’t make my way to the borek stand and have my customary cheese and spinach borek straight from the oven (and straight from the hands of the borek nazi lady herself, who still doesn’t recognize me after the countless borkes I have purchased–it adds to the experience) I noticed that there were quite a few artichokes about the place, and I got excited and a bit nostalgic.

I love artichokes, and I really enjoyed eating them when I was a kid and my mom used to make them. They are in season in Victoria, and naturally that meant I would be eating them soon. By that, I mean I naturally expected them to be prepared for me soon–by my mom. And then it hit me. I have never cooked an artichoke! Okay, there might have been that one time in Italy after the artichoke fair in Rome, but did I actually prepare the bundle of chokes we brought back, or did I just sip 3 euro wine and sit on the windowsill watching my friend prepare them before eating them?

In any case, it was due time, cause mom is all the way back in Brooklyn and who else is going to make me artichokes? I wanted to make them the same way she always did when we were kids: simple, delicious–when you pull the leaves off and tear off the meaty bottoms with your teeth, then scoop the choke from the heart and eat the heart and a bit of the stem. So I called her, and she gave me the rundown, which I have passed on here.

After Asia Upward photographed the artichokes, we ate them, and Asia had a rush of nostalgia, cause sure enough, her mom used to make them the same way. And that’s when we realized artichokes are totally a 90’s thing. Perhaps they aren’t instantly recognizable as 90’s trend– the boombox, flannel, Pearl Jam–but that’s the decade they brought us back to.

So go grab some Artichokes at the market and and enjoy a blast to the past, and maybe plan to watch an episode of My So Called Life after dinner. I would portion two artichokes per person as part of a bigger meal. I served it up with a simple spaghetti with a bit of chilli flakes, parsley, and parmesan, and some bread to soak up the garlicky artichoke oil.

Artichokes 3 Asia

Mom’s Artichokes

Ingredients:

  • Artichokes (or two per person)
  • 1 or 2 cloves garlic per artichoke, sliced not too thinly
  • salt and pepper to tast
  • olive oil
  • water

Remove the really tough leaves from the artichokes and using a knife, peel the tough skin off of the heart and stem (leave about 2 inches of stem). Gently pull back petals a bit and push garlic slices down in the crevices. Place artichokes in large deepish pan in a single layer. Add equal portions of olive oil and water to the pan until you have about 3/4 an inch of liquid. Place a lid on the pan and bring the liquid to a gentle simmer (if the lid isn’t super snug or has a small airhole, seal the top with a layer of foil and then place the lid on). Allow to simmer for an 1 1/2 to two hours depending on how tough your artichokes are, turning occasionally (be gentle so the leaves don’t fall off). You should able to pierce the heart (right above where the stem meets the choke easily).

Your chokes are done and ready to eat! Just peel the petals off and pull of the tender bit of the pettle off with your teeth. Discard the rest of the pettle (it’s nice to have an extra bowl on the table for discarded leaves). When you get down the the spikey choke, scoop it from the heart, and enjoy the heart and the upper bit of the stem.

Flourless Pistachio Spice Cake

cake with wineThe best-worst thing I have been asked since being in NYC so far? “Excuse me, how do I get to ground zero?” I don’t have to explain the issue with that one. Other than that it is great. Weather is gorgeous, the food is great, and the people aren’t too cranky. My favorite bite so far was a really simple but beyond delicious Sicilian Panel Sandwich (i’m pretty sure the sandwich bit is the Italian American twist)– fried chickpea fritters  with a dollop of fresh ricotta and grated pecorino on a crispy light bun. I certainly couldn’t get away with a meal like that on a regular basis, but when I do eat something blatantly unhealthy, I go all in. And it’s not so often I get to spend time with my dad, who is a bit of an expert on the truly great yet hipsterless grub spots in Brooklyn. So when I am home, almost anything goes in the food category if I’m out for a meal.

Like I said though, I can’t or rather know I shouldn’t eat like that all the time, but I still crave the “naughty foods.” But you know my theory– If it’s gonna have bad stuff in it, make sure to add the extra good stuff too. And it’s just starting to get chilly enough to turn on the oven in NYC, which is the perfect reason to make this next recipe.

This is a Flourless Pistachio cake based on a recipe from Spice Trip: The Simple Way to Make Food Exciting by Stevie Parle and Emma Grazette. It’s a massive book and although it’s not particularly original–it’s more abut comfort food, with extra spice thrown in– it’s great way to get inspired in the kitchen. There are some cool spice-based health remedies in there as well.

Of course I healthied up their recipe a bit. I started by cutting the sugar in half (trust me, you won’t miss it). I also used coconut oil instead of butter and added cardamom to the recipe. I baked it in a much smaller cake pan than the one the recipe calls for (which i have provided measurements for below) and the result was a much taller cake with a crunchy outside and a slightly undercooked inside. This actually translated into a beautiful creamy texture on the inside and a nice firm shell with the called-for layer of pistachio crunch on the bottom. It worked. That being said, I am sure it is just as delicious when done in the original pan.

The original recipe is served with greek yogurt with orange zest. I have added those to the ingredient list below, but we all like it on it’s own (about 6 different people demolished tasted this cake).

pistachio cakeThis would go great with some fresh mint tea or even a bit of desert wine…

Flourless Pistachio Spice Cake

Adapted from: Spice Trip: The Simple Way to Make Food Exciting by Stevie Parle and Emma Grazette

Ingredients:

  • 150 grams ground pistachios, and 75 grams coarsely chopped pistachios
  • 200 grams almond meal
  • 120 grams coconut oil, soft but not melted (or softened butter)
  • 1 tsp sea salt
  • 2 eggs, lightly beaten
  • 110 grams brown sugar (about 1/2 cup packed)
  • 250 grams Greek yogurt (extra to serve)
  • 1 tbsp freshly grated nutmeg
  • seeds from 5 green cardamom pods, ground in mortar and pestle.
  • Orange zest for yogurt (optional)
  1. Preheat oven to 350 F/ 180 C. Grease and line an 8″ (20 cm) spring form pan with baking paper (I use a 6″ pan). You can use a smaller cake tin to make a higher cake as in the photo above. Just adjust baking time appropriately.
  2. In a medium bowl, beat coconut oil with an electric beater until smooth. Add ground pistachios, almond meal, and salt, and beat to blend. If chunks of coconut oil form, just work mixture with your hands to knead out any lumps. Press half of the mixture evenly into the pan.
  3. To the remainder of the mixture, add eggs, sugar, yogurt, and spices and beat until mixture is smooth. Pour mixture into cake tin and scatter chopped pistachios on top.
  4. Bake for 45 minutes or until a cake tester comes out clean and the cake is fairly firm if you press the top. If you make a higher cake in a smaller cake pan, make sure to cover the top of the cake after 45 minutes with foil so the top doesn’t brown too much.
  5. Allow to cool and serve with greek yogurt mixed with orange zest (optional). Keep leftovers refrigerated (I actually prefer this cake cold from the fridge).

Almost Vicki’s Ancient Grain Salad

 

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Photography by Kim Mennan, Styling by Ali Nardi

 

The worst part of jetlag is the boredom. Being awake at all those odd hours with no one to pester but the cat. No matter which country I am in, this time difference business really gives me the sh*ts. Maybe we should revert to a nocturnal lifestyle in Australia? Of course I am thrilled to be back in NYC for a visit, but these first few days are always a little trying.

Lucky for me, a laundry list of must-do’s has piled up, including putting out this blog post with a recipe someone has been eager to get (you know who you are), so I don’t really have an excuse not to be productive during these odd hours.

About a month ago, when Anders and I had both hit sheer exhaustion after working without a break for we-lost-count amount of days and the cold weather just kept hanging on, we both took a day off and headed to a new friend’s country property for a mini-get away. Vicki Jackson and her partner Simon have a gorgeous little plot in a quirky town with just a post office, a pub, and some endearing little leftovers, like an old out-of-use gas pump in someone’s front yard where the gas-station used to be.

Vicki and Simon were fantastic hosts, and Vicki is a vegetarian chef and author of the Squirrels Vegetarian Cookbooks. She has cultivated an impressive veggie garden, and cooks from a wood-fired stove, which really brings it up a level. When she says she uses whole foods, she means it.

As you may have guessed, Vicki prepared an outstanding veggie meal for us and one dish was a real stand out: her Ancient Grain salad. I don’t know exactly what Vicki puts in hers, but after interrogating her at the table, I attempted to re-create it, or rather make something similar and as tasty, and I am pretty happy with the results. I added a few extras: seeds and buckwheat– but the rest is really all Vicki. This is a lose recipe and the tartness can be adjusted to taste. I like it fairly zingy. You could add almond slivers or an extra grain or take out the barley and add more lentils to make it gluten free. If basil is in season throw it in. It’s a good one to play with.

Vicki’s walnut maple pie was also insanely good, but it’s probably best I don’t know how to make that one…

Photography by Kim Mennen Styling by Ali Nardi

Almost Vicki’s Ancient Grain Salad
Ingredients:

  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 cup dry green or brown lentils, soaked, cooked and cooled
  • 1/3 cup dry buckwheat, soaked, cooked and cooled
  • 1/3 cup dry barley, soaked, cooked and cooled (omit and add extra lentils and buckwheat for gluten free)
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup sun flower seeds
  • 1/2 cup pomegranate seeds
  • 1/4 red onion or small shallot, finely chopped
  • a few generous handfuls of fresh parsley and cilantro/coriander, chopped
  • 1/2 cup crumbled feta or goat’s cheese (omit for dairy free)

For the dressing:

  • 1-2 tblsp pomegranate molasses or tamarind paste
  • zest and juice of one lemon (add in lemon juice gradually to adjust to taste)
  • generous tsp honey
  • a few tblsp olive oil
  • salt and pepper to taste
  1. Toast cumin and coriander seeds in a dry pan over low heat until dry and fragrant. Cool and grind in a mortar and pestle.
  2. Combine spices with the following 8 ingredients and gently fold in cheese
  3. For the dressing, whisk ingredients until well combined (taste as you go) and add to the salad. Enjoy as a side or a vegetarian main