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Beans and Spelt of Health

A Customer whom I hadn’t seen in a while stopped by this morning to say hello.

I enjoy taking the time to talk with my customers, and it is always a nice surprise to receive a visit from a good person I hadn’t seen in a long time.  When asked how his life had been he told me about the health problems he had had.  Cancer, Surgery, and all the compelling emotions that come with it.  

His doctor recommended he adopt a vegan lifestyle and he has felt much better.  I gifted him a pack of ‘Wheaty’ hot dogs to help him along his new beginnings.  

I am a firm believer that the Universe sends us messages.  For many years I paid no attention to such things.  

As of late I have been more attuned with the good things that come forth, and I am noticing little transformations within myself that reflect the way people perceive me.  

Another customer stopped by and asked me what I had done to my skin.  I started my day all charged up!

I looked long and hard in the mirror and noticed that my skin has indeed improved.  I became a full time Vegan when I started writing this blog.  Veganism makes your skin prettier!  

So I cooked up all sorts of beans.  Good fibers and good plant based proteins good for your health!

 

4 bean salad with spelt and quinoa
Serves 6
One delicious Summer Salad
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1 cup black beans
  2. 1 cup lentils
  3. 1 cup chick peas
  4. 1 cup red beans
  5. 1 cup red quinoa
  6. 1 cup spelt
  7. 1 cup thinly sliced red onions
  8. 1/3 cup white wine vinegar
  9. 4 cups cherry tomatoes
  10. 1/4 cup loosely packed basil leaves
  11. 1 small shallot, minced
  12. 1 small clove of garlic (optional)
  13. 1 tsp chili flakes
  14. 4 tbs olive oil
  15. 1/2 cup chopped hazelnuts
Instructions
  1. Cook all of your beans in separate pans following directions on labels.
  2. Place onions in a bowl with vinegar turning occasionally.
  3. Rinse Quinoa under running water. Place in a pan with 2 tbs of olive oil and the shallot. Toast for a minute then add vegetable broth or water. Add more water when necessary. Cook until al dente.
  4. Using an immersion blender, puree the cherry tomatoes, garlic clove, salt, chili flakes and remaining olive oil. Drain the onions and add the vinegar to the tomatoes. Puree!
  5. Place all of your ingredients in a large bowl. Use the pureed tomatoes as your vinaigrette.
Notes
  1. You can also add grilled zucchini, eggplant, carrots, spinach.
has moved to Hawai'i http://tuscanvegan.com/

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