“This”, my neighbor told me “I have to have!” What a discovery. Hopefully with strawberry season gone you have stashed away some in the freezer to whip this up in no time. So many reasons to make your own dressings … Continue reading
Three ingredients, curry, chickpeas and wild rice, a year ago I never thought my kids would be eating. Yet here we are today, one year wiser and one year healthier and they are willingly enjoying and appreciating a healthier lifestyle.
Really that’s what it’s about; change, growing, making daily or sometimes weekly advancements that lead to a healthier happier life.
This salad is crazy! Between the spices and ingredients is so nutrient packed. I invite and encourage you to do a quick search into each of the spices to see what impact they make on your body and health. Example, cinnamon helps to stabilize blood sugars.
I did make a couple of changes; basmati rice I used brown, slivered almonds were replaced with chopped almonds that were already toasted rather than toast again. The excessive heating of food causes the nutrients to be lost, once toasted is good. I used red wine vinegar in place of rice wine vinegar. This is did alter the taste and although it is still very good I would recommend getting and using rice wine vinegar.
CURRIED CHICKPEA, WILD RICE and BASMATI SALAD
1/2 cup wild rice
1/2 cup basmati rice
1 can chickpeas (dried are preferred or EDEN brand)
1/4 cup finely chopped red onions
1/3 cup slivered almonds toasted
1/3 cup dried cranberries
1/4 cup rice wine vinegar
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp each sugar, salt, ground coriander
1/4 tsp each turmeric, paprika, nutmeg, ground cardamon
pinch each cinnamon, cloves, cayenne
1/3 cup vegetable oil
*Cook rices according to directions
*Prepare chick peas
*Mix together rices, chickpeas, chopped onions and dried cranberries in a bowl
*In a small bowl or I use a recycled jar, whisk or shake together vinegar, oil and all spices
*Pour over rice mixture and toss gently.
*Let salad cool completely; cover and refrigerate for at least 4 hours before serving. Although the recipe calls for the almonds to be added right before serving, I tossed them in with step 3.
Double this and you have a quick and nutritious lunch for a week
Plan ahead for your health.