I know, I know it might not feel all that much like summer at the moment… It has been a temperamental one here this year, that’s for sure. But before the strawberry season is well and truly over, I thought I’d share this next salad recipe as part of my Summer Salad Series.
If you went ahead and bought some buckwheat to try out the raw buckwheat porridge, I’m giving you another opportunity to use them up here!
This recipe is an infusion of ideas from two of my favourite food bloggers and cookbook writers. I used the buckwheat tabbouleh recipe from Emma Galloway’s fab book and fused it with the idea of adding fresh strawberries from Sprouted Kitchen’s book which I bought some time ago.
If you pre-cook the buckwheat you can whip this salad up in no time. Of course if you are not a major fan of buckwheat you can substitute with another grain of choice. In traditional tabbouleh bulgur wheat is used. Bulgur is made cracked whole wheat and hence not gluten free.
Tabbouleh is such a great dish for increasing the intake of fresh herbs. The key to a good tabbouleh is to use plenty of fresh flavoursome herbs. Ideally you want to keep the ratio of herbs to grain 1:1. So basically you end up with a very green, herb-y salad.
Fresh herbs like coriander, parsley and mint offers an excellent way to naturally support digestion and elimination as they offer a good source of natural enzymes and are also very cleansing to the body.
If you don’t have strawberries to hand, you can simply leave them out. Or why not try replacing them with another type of berry? Perhaps red currants for a tangy experience or maybe blueberries to add another colour dimension!
I’ve used pomegranate molasses here, as to be true to Emma’s original dressing but you can swap it for maple syrup if you wish. It will make you dressing a little sweeter though.
Recipe inspired by My Darling Lemon Thyme & Sprouted Kitchen
Buckwheat Tabbouleh with Strawberries
1/2 cup raw hulled buckwheat groats
About 10 strawberries, washed, hulled & halved
A bunch of fresh coriander
A bunch of fresh parsley
A bunch of fresh mint – use less mint than the rest of the other herbs if you are using a particular strong variety
1/2 cucumber, washed & diced
10 yellow or red cherry tomatoes
3 spring onions, finely chopped
For the dressing:
3 tbsp extra virgin olive oil
juice of 1/2 lemon
1 tbsp pomegranate molasses ( or sub for maple syrup)
Sea salt & Black pepper, to season
Handful of pecan nuts, roughly chopped
Start by cooking the buckwheat groats. Bring 250 ml water with a pinch of salt to the boil. When the water is boiling add your rinsed buckwheat groats. Cover the saucepan with a lid, reduce the heat to a simmer and cook for 15-20 min until all the water is absorbed and the grains are cooked through. Set aside to cool completely.
Tip- The buckwheat groat will appear a little transparent once cooked through. They should still hold their shape though.
Finely chop the herbs and set aside.
Make the dressing by mixing all olive oil, lemon juice and pomegranate molasses in a small bowl. Taste and season accordingly.
Once the buckwheat is completely cold, mix in the dressing and then add the rest of the ingredients. Gently give the whole salad a toss. Scatter the chopped pecan nuts over and serve.
You can serve the salad as it is on it’s own or as a side to a summery garden party. (If the weather permits!)
It’s the day before the day, or the eve before the day before Christmas day. I’ve been hanging out in the kitchen all day. Trying to get into some festive spirit by enjoying the kitchen all to myself, (well my dogs kept me company) with endless Christmas songs on Spotify. I had actually decided NOT to make any treats this year as it is a lot of work when it’s something you HAVE to do. I’ve been away the past few weekends so there has been little time to do fit it in anyhow. Yet today I found myself in the kitchen all day making stuff. You know what? It was so much fun! I’ve missed the creativity of cooking just for the fun of it and not just because of the necessity to eat.
A couple of random things were created today. This “alternative” Rocky Road for example. I also experimented with some homemade vegan marzipan, made some date truffles for a hamper for some friends to enjoy on Christmas Day and then of course these addictive little buggers!
Making sweet treats for Christmas was a tradition we used to do at home as children. A few of our friends + their mums from the village used to meet up a Saturday in Dec and make lots of traditional holiday treats. Well it was our mums that did most of the baking and cooking while we had fun playing and then got to eat the treats afterwards… Fond memories.
Five years ago, one of the years I spent Christmas in Ireland, we enured the coldest winter here in forty years! I was suppose to be working but the roads had turned into a sheet of ice and traveling anywhere was out of the question. So what does one do with an unexpected day off? Cook of course! Off I went to the shop (on foot) to get a couple of basic ingredients to enjoy my day off and to make some treats which I hadn’t made since childhood. Things I made that year was a little more sugar laden than what I made this year but the pleasure of creating edible things while enjoying festive songs at full blast is still the same. Little did I know back then, that this would be a new festive tradition to get myself into the perfect holiday mood.
If you are still stuck for an edible gift this close to the big day, then I suggest you give these sugar coated almonds ago. They (almost) cook themselves and all you need is some demera sugar, almonds, water and some cinnamon. Store-cupboard ingredients really. Don’t be fooled though, this classic treat is more addictive than your average tin of chocolate. As I reach for “just one more”, I try to convince myself that they are somehow a little healthier as it’s unrefined sugar and whole nuts… But perhaps I’m just kidding myself. Regardless, I’m done with food + guilt, so I keep enjoying each bite mindfully and so should you 🙂
150 g whole almonds – organic if possible
150 g unrefined Demera sugar
50 ml water
1 tsp ground cinnamon
Place all ingredients in a large heavy-bottomed saucepan. Stir to mix the sugar, water, cinnamon and almonds together.
Bring to the boil and cook on medium heat until all the water has evaporated and the sugar begins to crystallise around the almonds. Stir on occasion. This part will take about 10 min or so. You want all the water to slowly evaporate.
Once the sugar has crystallised keep the pan hot until the sugar begins to melt. Stir to make sure all the almonds are well coated. Be careful not to burn the sugar. Remove the almonds from the pan on to a plate or tray. Separate them with a fork and allow to cool completely before eating.
The almonds will keep for up to two weeks. Wrap them in greaseproof paper and store in an airtight container, in a dry cupboard.
N.B I tried using raw cane sugar but since it’s very finely crystallised, the end result was not as good as when using Demera sugar which has bigger crystals.
This is my last post of 2014 and I would like to take this opportunity to say a huge THANK YOU for visiting my blog / website through out the year, for following along here and on various social media (Instagram & Facebook) and thanks to all of you who have used my nutritional therapy services this year too. Having each and every one of you being a part of my life and my business means so much. So thank you again.
Wishing you a week filled with love, family, friends, health, blessings and most important of all Good Food! See you in the New Year.
P.S Some new exciting things coming up next year, like our new online programme! If you would like more details about this please shoot me a mail on email@example.com I love helping people getting back to the healthiest version of themselves. 🙂 So why not work together in 2015?