Lunch ~ Wheat Berry & Calypso Bean Salad

I enjoy preparing a few different grains on the weekend that can be incorporated into meals during the week. At the same time, I cook up small batches of two bean varieties. In addition, I love bread so will also bake a loaf using varying grain flours.

In this way, the prep time has been reduced during a busy week when I want to eat healthy, but don't want to spend a lot of time in the kitchen. Throughout the work week, I will then combine the grain and bean ingredients in new and pleasing combinations with fresh herbs and vegetables.

Here I've paired wheat berries with a bean salad and homemade bread. For the bread, I just added a tablespoon each of poppy, fennel, and sesame seeds. It turned out aromatic and tasty.

Lunch: Wheat berry salad with fresh parsley and red onion on bed of arugula and sorrel, Calypso bean salad with kale sprouts and ginger sauce, moist homemade 3 seed (poppy, fennel, and sesame) wheat bread, Castelvetrano olives, and clementine. 

Wheat Berry Salad

2 c cooked wheat berries

1/4 c chopped curly-leaf parsley

1/4 c red onion
1/8 c white vinegar
2 tbsp apple juice
pinch sea salt
1 c arugula
1/4 c sorrel
3 Castelvetrano olives, pitted

Combine cooked wheat berries with parsley, onion, vinegar, and sea salt. Lightly toss. Best if marinated overnight. Serve on bed of arugula and sorrel. Add olives

Calypso Bean Salad
1 c cooked Calypso beans
1/4 c kale sprouts
1/8 c silken tofu
1/8 tsp fresh ginger juice
sea salt

Combine all ingredients. Best if marinated overnight. Serve.