Mediterranean Sorghum Salad with fresh Oregano, Mint and Chives
Mediterranean Sorghum Salad with Mint and Chives
This was a big hit in the Great Meals with Great Grains workshop at Esalen Institute March 2012. Fresh oregano, chives and mint make a tasty dressing for this marinated grain salad. Serve on a bed of lettuce, topped with goat or sheep feta for an beautiful lunch treat!
Gluten-free sorghum, also known as Milo, is a small round grain, with a texture of pearled barley. Sorghum is good source of iron, potassium and fiber. A half cup serving has 11.3 grains of protein, higher than corn and almost as high as wheat. Sorghum is not a complete protein, but served here with feta completes the protein. Serving a grain with a bean also completes its protein profile.
2/3 cup sorghum grain soaked at least 6 hours, rinsed and drained
2 cups water
Pinch of Celtic Sea Salt
1 cup sliced radishes
2/3 cup chopped parsley
1/2 cup coarsely chopped fresh chives, tightly packed
1/2 cup coarsely chopped fresh mint, tightly packed
7 tablespoons extra virgin olive oil
5 tablespoons balsamic vinegar
2 tablespoons coarsely chopped fresh oregano
1/2 teaspoon Celtic Sea Salt
1/4 teaspoon black pepper, or to taste
6 cups lettuce
2 cups crumbled goat feta loosely packed
Optional: 2 Nasturtium flowers
1. Bring the water and sea salt to boil in a medium saucepan, then add sorghum.
2. Simmer for about an hour or until water is absorbed and sorghum is somewhat soft, similar to cooked rice.
3. Cool sorghum to room temperature, fluffing with a fork occasionally.
4. In a large bowl, combine sorghum with all the remaining ingredients, EXCEPT the lettuce, feta and nasturtium flowers. Adjust salt and pepper to taste.
5. Place lettuce on a platter or serving bowl. Add the sorghum salad. Decorate with crumbled feta and nasturtium flowers.
Delicious Berry and Apple Pie with Maple Teff Pie Crust
You can make delicious pies with local, seasonal and organic fruits all year long. Simply mix and match and swap as you adapt the seasons. You can freeze the local berries in summer. Then add them to the fall apples and pears as I have done here. Even making a gluten-free pie crust is easy with teff flour. No need to roll or refrigerate the dough. Simply mix it up and press it in.
Have fun and eat well.
Leslie’s Gluten-Free Pie Crust
2 cups teff flour
1/2 cup melted Organic extra-virgin coconut oil or pasture raised Organic butter
Preheat oven to 375ºF. Lightly oil a 9-inch pie pan.
To make the crust, combine the teff flour, oil, maple syrup, and salt in a medium-size bowl and stir until well combined. Reserve 1/2 cup of the mixture to use as a crumb topping.
Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and sides of the pan. Poke a few holes in the dough with a fork. Bake for about 10 minutes, until it loses it shine.
These dark raw chocolates are delicious and easy to make. So, I thought I would share the yummyness
Also known as Cacao Maca Truffles with Hemp Seed
1 cup grated raw cacao butter
1 cup raw cacao powder
6 tablespoons maple syrup
1 tablespoon vanilla extract
Optional: ¼ teaspoon maca powder
Pinch of sea salt
¼ cup gogi berries or a combination of gogi berries, cacao nibs, chopped hazelnuts or shredded coconut.
Blend the cacao, cacao powder, maple syrup, vanilla, maca, if using and salt in food processor.
Taste and adjust the seasonings, if desired.
Shape into walnut sized balls.
Put the gogi berries, and/or ground hazelnuts, cacao nibs, or shredded coconut on a large flat plate and roll balls in them.
Eat immediately or store in a jar on the counter.
Makes 12-15 walnut size balls
Optional: for a creamier truffle add ¼ cup coconut oil.
copyright Leslie Cerier 2009 www.lesliecerier.com
