My fellow salad club member got a raw cookbook for her birthday and this is from that book. Raw doesn’t seem that far fetched for salads, but actually a lot of ingredients in salads are cooked. This one has sprouted wheatberries, which are on the bottom of the bowl here, so you can’t see them. To sprout wheatberries, follow these directions:
- Soak seeds in cool water overnight.
- Transfer soaked seeds to a colander and rinse with cool water.
- Drain seeds, and either leave in the sink if you have room, or place on counter with a paper towel or towel to catch the excess water.
- Cover colander loosely with either a plate or paper towel.
- Rinse and drain the seeds (re-covering each time) twice a day for two days or until the sprouts have reached the same length as the grain itself (this is when the sprouts are typically the most nurtitious).
- Once seeds have sprouted, wrap them in a dry piece of paper towel and transfer them to the refrigerator (they last 4 days to a week according to the book, but in my experience they start to dry out after about 4).
Here they are. No those aren’t little bugs or cheese. Those are the sprouts on the berry. They are pretty chewy, but a fairly good substitute for pasta or rice (or cooked wheatberries). This salad also has shelled english peas in it, that you can find at Trader Joe’s.
This recipe comes from the book The World Goes Raw by Lisa Mann.
Ingredients
makes 5 servings
- 4 cups halved grape tomatoes
- 3 cups sprouted wheatberries
- 2 cups shelled fresh peas or frozen and thawed (not blanched or steamed – remember raw food only)
- 1 package of arugula
- 1/4 cup coarsely chopped fresh cilarnto
Dressing:
- 6 Tablespoons freshly squeezed lemon juice
- 6 Tablespoons cold pressed olive oil (raw ingredient, but i used regular)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Sprout wheatberries as shown above. Whisk together dressing ingredients. Toss salad ingredients with dressing.
