Author: Brenda Kerr

I love bringing this salad to gatherings of friends and family because most people like it and it is not very expensive to make large quantities of it. I cook the kamut a day or two before I make the salad.  The kamut makes a chewier salad than a rice salad.

1 cup whole grain kamut
3 cups water
1/2 teaspoon salt
chopped brocollini
chopped fennel
diced red and yellow peppers
soft goat cheese
2-4 tablespoons fresh chopped cilantro

Balsamic Vinaigrette
1 cup olive oil
1/3 cup balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
salt to taste

Place kamut, water and salt in slow cooker. Set on low and cook 8 to 9 hours.  Drain and allow grains to cool.
or
Place the kamut in a pot and cover with water and a pinch of salt. Bring to a simmer, cover, and cook until tender but still chewy, about 45-60 minutes. Drain, cool, and set aside.

Place cooked kamut in large serving bowl and mix in vegetables and cilantro. Make vinaigrette to moisten and toss to cover.

This recipe is based on one from Slow Cooking by Joanna White.
Other suggested vegetables: celery, cabbage, green onions, red onion, asparagus, brocolli, green beans, and cherry tomatoes.

This is a healthier version of traditional gingerbread cookies.  You can either cut them into squares to make them quickly or use cookie cutters to make them into fun shapes.

1 cup blackstrap molasses
1/2 cup honey
1/4 cup margarine or butter
1/2 cup olive oil
1 egg (organic preferred)
5 cups spelt flour or whole wheat flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cloves
organic dark chocolate (chips or bar)

In large bowl, mix molasses, honey, margarine and olive oil.  Add in egg.  Add flour, baking powder and spices and mix until combined.  Refrigerate for at least two hours.  When dough is chilled, take some dough out and put on cookie sheet.  Roll out with rolling pin until approximately 1/4 inch thick.  Cut into shapes and remove excess dough.  Bake at 350°F for 10-12 minutes.  Remove cookies from sheet and cool on wire rack.  Repeat with remaining dough. 

Melt chocolate in pan or double boiler.  Use a knife to spread melted chocolate onto one half of one side of the cookies.  Let cool.

Cookies will be chewier if you cook them for 10 minutes, crispier if you cook them for 12 minutes.  My kids prefer chewier, but I like them either way.

Here is a suggestion for when you’re craving pizza but want it to be healthier than the usual delivery kind.  I buy from Flying Wedge pizza when I don’t feel like making my own.  I love their multi-grain crust, their vegetables on the pizzas and the variety.

Whole wheat panini bread, pizza crust, or tortillas 
1/2 can tomato paste
honey
Italian herbs (or dried/fresh basil, oregano, thyme)
dash sea salt
1 tablespoon red onion
3 stalks asparagus, chopped
1/2 zucchini, sliced thinly
slices of cooked chicken or thawed cooked shrimp (optional)
goat cheese
mozzarella cheese, grated (or soy mozza, goat mozza or other white cheese)

Other topping suggestions:  red pepper, broccoli, kale, spinach, mushrooms, garlic, fresh tomato, grated carrots, cilantro, ground bison, lamb

Preheat oven to 450°F.

Place pizza crust on pizza stone or cookie sheet.  Spread tomato paste onto pizza crust.  Drizzle on a bit of honey.  Add herbs and dash of sea salt.  Add onions, vegetables and chicken/shrimp.  Add bits of goat cheese and grated mozzarella cheese.

Put pizza in oven for approximately 8 minutes, or until cheese is melted.

Enjoy!