Does something as simple as a salad have the ability to slow down your day and provide a little yoga-like relaxation?
We sure think so.
It was one of those work days. The emails start accumulating before the day begins, the meetings are back-to-back and long and you’re lucky if you get lunch. So you eat off the side of your desk while catching up on a few things. The challenge with this scenario is that you don’t really get a break to rejuvenate and recharge your energy and mind. Balancing my lunch in one hand and typing with the other, I desperately tried to get a few more things done. Then, I popped a bite of my Chewy Wheat Berry and Kale Salad into my mouth. Like its name implies, this salad is chewy. There’s no gulping this salad down in a matter of minutes. It’s a salad that demands savouring bites to indulge in every flavour and texture it has to offer. As I slowed down to properly chew my lunch, I started to relax and truly savour in all its delicious flavours. It was a great reminder of the importance of taking the time to enjoy my meal, especially that lunch in the middle of a busy day. Not only did I feel more satisfied and ready to take on my afternoon, I was more relaxed when I got home from work to enjoy my evening.
We definitely dream of the day when our culture is built around meals, rather than trying to squeeze fast bites into busy days. We believe that food and meals are so much more nourishing when enjoyed to its full extent. So, until that dream day arrives, slow down and enjoy this soul-nourishing creation. We packed it full of winter-fresh kale (it’s that super nutritious green leafy you’ve probably heard lots about), whole grain wheat berries, colourful red pepper and fruity dried cherries. Kale is hearty and doesn’t easily wilt, so this salad can be tossed ahead of time to allow the dressing to soak into its leafy curves.
Chewy Wheat Berry and Kale Salad
Makes 4 servings
1 cup wheat berries
2 1/2 cups water
4 cups kale, chopped (about 1 small bunch)
1/2 red bell pepper, diced
1/2 cup dried cherries, chopped (You can substitute dried cranberries or dried apricots if you like.)
3 tbsp lemon juice
5 tbsp olive oil
1-2 tsp honey
1/ 4 cup shallot or red onion, finely minced
Bring wheat berries and water to a boil. Reduce heat, cover and simmer for 45 minutes. Drain away excess water and spread cooked wheat berries onto a baking sheet to cool.
Once wheat berries are cool, toss with kale, bell pepper and dried cherries. To make the dressing, whisk together lemon juice and olive oil. Sweeten with 1 or 2 tsp of honey, depending on your preference. Season with salt and pepper to taste and stir in shallot or red onion. Toss dressing with wheat berry mixture. Enjoy or pack into containers for lunch during the week.