Being on crutches for the last couple of days has been an interesting experience. At first, I felt awkward being out in public. Slowing people down on the sidewalk. Strangers constantly rushing to open doors for me. But, the beauty of this experience is that I got to have many conversations with different people that I would not have normally talked to. I had the opportunity to hear stories of others’ injuries, crutches advice (if you wrap a towel around the top it keeps your armpits from getting sore), and answer the casual question of “what happened to your foot?”
Maybe all we need to form true community is an icebreaker – a sprained ankle to ask about, a water cooler to gather around, or a big bowl of spelt berry and bean salad to share at a picnic. I hope this recipe will spark a new conversation for you.
This is perfect as a side dish with another salad, a cold sandwich, or maybe some tempeh. Serves 4.
1/2 cup uncooked spelt berries
1 cup water
1 cup cooked chickpeas
1 cup cooked black beans
1/2 red onion, diced
1 red bell pepper, diced
2 ribs celery, diced
1 carrot, shredded
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon dried basil
1 tablespoon dried dill
salt and pepper to taste
First, cook the beans (unless you are using canned). I usually cook mine the night before and let them sit in the fridge so they’re already cold.
Next, cook the spelt berries. Add the spelt berries and water to a small pot. Bring to a boil and then lower the heat to a simmer. Cover, and cook them until they are tender (but not mushy). If necessary, add a little more water during the cooking process. They usually take about 30-45 minutes. Ideally for a salad, you want them to be soft, but still chewy. When they are finished, drain out any excess water (if necessary), and set aside to cool.
Mix the vegetables and beans together in a bowl. When the spelt berries have cooled, add them in. Next, mix the apple cider vingear, olive oil, basil, dill, and salt and pepper together. Pour this dressing in the bowl and mix everything together. Garnish with some more dried dill or fresh herbs.
