Posts with tag "salads"

The Lazy Cook: Spelt and Kamut Salad

I made this earlier in the summer when I started to run more and needed more protein as I don’t eat a lot of meat and eggs. Spelt and kamut are super grains that are packed with vitamins and nutrients so it’s beneficial for you to eat it after a workout. I made a very simple version as my base so I could add other ingredients to mix it up afterwards.

1/2 cup spelt
1/2 cup kamut
1/2 cup dried cranberries
4 tablespoons finely diced red onions

1 1/2 tablespoons rice vinegar (or can try with red wine or apple vinegar)
1/2 tablespoon honey (or adjust accordingly on how sweet you like it)
3/4 teaspoon Dijon mustard
2 tablespoons olive oil
1 1/2 tablespoons shallots
Pinch of salt

Best to soak the spelt and kamut overnight then rinse before you cook it
1) Bring about 4 cups of water to a boil, add the Spelt and Kamut, return to boil
2) Reduce the heat to low and let it simmer the kernals are tender (about 45-60 minutes)
3) Drain well and set aside to cool
4) Mix well the dressing ingredients
5) When the spelt & Kamut are at room temperature mix in the cranberries
6) Pour and mix the dressing with the ingredients then refrigerate overnight.

For Step 5, here’s my recommended additions to the salad: raisins, cilantro, chopped grapes, pine nuts, corn, sunflower seed, red and green pepper and/or cucumber.

If you want the salad to be more on the savoury side, don’t use the honey and use balsamic vinegar instead. And also try adding feta to it.

That’s it and enjoy!

The Lazy Cook: Vietnamese Daikon and Carrot Pickle

This may sound weird but I find chopping vegetables therapeutic. Not in the stress-relieving-pretending-to-chop-someone type but more of the meditative sense. I felt like chopping so I decided to make a batch of easy Vietnamese Pickled Daikon & Carrots aka Do Chua. It’s a really easy recipe and it’s perfect if you want to make your own banh mi sandwich creation or to change up your salads and coleslaw.

The recipe is simple and should be adjusted to the amount of carrots and daikon you chop up. And of course it depends on how tangy, sweet, and/or pungent you like in your pickled vegetables. Good rule of thumb is a 2:1 ratio of daikon to carrots if you prefer more crunch.

PS. I didn’t have the patience to carefully julienned it to was more like carefully hacked my vegetables.

1 large carrot, julienned
1 daikons (about 1 lb), julienned
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar
1 cup lukewarm water

1. Place the carrots and daikon radishes in a large bowl. Sprinkle with 2 teaspoons of sugar and 1 teaspoons of salt. Use your clean hands to toss, kneed, and massage the carrots and daikon with the salt and sugar until well coated. Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. Then let it sit for about 30 minutes for until they soften and liquid is pooled at the bottom. At this point, when you bend a piece of daikon it shouldn’t break. Drain in a colander, rinse with cold water, then return to bowl.

2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. Store brine and vegetables in mason jars (preferably). They will keep in the refrigerator for up to 4 – 6 weeks.

Voila and you’re done!

The Chopped Leaf

For a healthy alternative to the downtown fare of power lunches and take out, The Chopped Leaf is a nice spot to hit once in awhile.

Chopped Leaf is actually a franchise that focuses on healthy eating (of course) and environmentally sustainable foods. Their menu is a selection of gourmet salads or salads you can put together. They also offer salads, wraps, soups, and a light breakfast selection. For $1.50, you can also grab a bottomless glass of their fruit infused water. The last time I was there it was strawberry infused.

The inside is bright, simple, and spacious with bar seating along the windows. It’s one of those places where you don’t comfortable if you want to chill and eat on your own.

I’ve had a couple of their salads and usually I get the Sunshine Salad which is spring mix, cucumbers, mozza, avocado & apples with goddess. The other time I ordered Spa salad with tuna

The side order of Spa Salad is spring mix, tomatoes, carrots, chickpeas, cranberries & chopped walnuts with balsamic dressing topped with a generous scoop of tuna. It was a hearty fresh salad for $8.50 which got me plenty full. I like the mix of greens and protein all in one bite. Some may think ($5.50 for a side order plus the extra tuna) $8.50 for a salad is expensive but it’s pretty decent in terms of downtown prices.

I admit I probably can make a salad and bring it to work but that requires buying produce that will go bad in a week. So for a quick guilt-free bite that won’t induce a mid afternoon coma, check out The Chopped Leaf.

The Chopped Leaf
488 Robson Street
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