I never make wheat berries because you boil 'em like pasta. Forever. But I was headed to a class and wanted to be able to demonstrate how yummy they are, so when I was making breakfast, I put some on, and by the time I'd cleaned up the breakfast dishes, sliced the celery and cilantro, and dug some soy sauce/garlic/ginger sauce out of the fridge, they were ready to drain.
I'm taking a couple of nutrition and healthy eating classes right now, and in one the instructor asked me to share my recipe for salad dressing. The hidden ingredient is in the lower right hand section of the photo - roasted garlic. I cut off a bit at the top of the garlic head and placed it upside down so it wouldn't roll.
For this dinner (served with cheeseless tofu lasagne) I roasted the vegetables on parchment paper with a quick and light spray of olive oil and a sprinkle of salt at 350 for about an hour (incidentally not quite enough for the potatoes and just right for the sun chokes, parsnips, sweet potatoes and garlic). Then I mashed a roasted garlic clove with the juice of a lemon, a pinch of salt and and pinch of cumin. Bingo! A fat free flavor full salad dressing.
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