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Meatless Monday — Warm Spelt Berry Salad

By Fredrica Syren

On summer days I love eating salads; however, hubby doesn’t think they are very filling. To compromise, I made a warm salad with spelt berries to give him a more filling salad. I served it on a bed of spelt berries because they are high in nutrition and, with their high water solubility, the body can absorb all their goodness. Easy to digest, spelt berries are also high in protein. I bake almost exclusively with spelt flour and I also love eating spelt. This salad hits all parts of the pallet: salt, sour and sweet. As well, it has different textures, just the way I like it.

There is no secret that eating a diet with plenty fruits and vegetables are good for you because they are loaded with vitamins, minerals, fiber and antioxidants, everything you need to stay healthy. I like to call it rainbow eating when you try to add as many different colors to your plate with each meal. Not only does it make your meal look pretty, but choosing a colorful assortment vegetables is best, as different benefits exist in the different color spectrum

  • 2 cups spelt berries, cooked according to directions
  • 1 tbsp. canola oil
  • 1/2 cup leeks, chopped
  • 1 garlic clove, gratedwarm spelt berry salad
  • 1 zucchini, diced
  • 1/2 cup sugar snaps
  • Salt & pepper to taste
  • 1 cup cherry tomatoes, cut in half
  • 1/4 cup fresh basil leaves, chopped
  • 2 thin slices extra firm tofu
  • 4 tbsp. pumpkin seeds
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. honey

Heat oil in a frying pan on medium heat. Sauté garlic and green onion for 2 minutes. Then add zucchini and cook for 2 more minutes. Add sugar snaps and tomatoes. Sprinkle with salt and pepper, and blend. Place vegetables on top of spelt berries, sprinkle with basil and place tofu slices on top of that. Drizzle oil, balsamic vinegar and honey over salad, and sprinkle with pumpkin seeds before serving.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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