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Get your freekah on! If you don’t find that grain at your local grocer’s, try wheat berry kernels or cut your time in a big way - use frozen quinoa! Whichever path you choose, this salad is a great make ahead portable lunch idea and favors my diabetic diet.
1 c. freekah/wheat berrys* or 2 1/2 c. quinoa, defrosted
2 - 3 carrots, sliced thin
Saute carrots in 1 T. oil until tender. In a large bowl, add carrots to grain, onion, 1 T. oil, salt, pepper, lemon juice, and herb. Toss thoroughly, refrigerate to allow flavors to blend. Serve on a bed of greens.
*To cook grains like freekah or wheat berrys, add 1 c. of the dry grain to 3 c. water in a covered sauce pan, bring to a boil. Stir, reduce to simmer cooking for 40 min. or until the grain is tender. Remove from the burner, let stand 10 min. to settle. Drain off any excess water, rinse with cold water. Think about having cooked grains cooked at the ready in your refrigerator/freezer to save time and to use this healthy ingredient more conveniently.
When I’m not cutting my cooking time, I’m sewing planetary aprons for my online shop ( www.etsy.com/shop/topdrawerthreads ) or knitting wool scarves from upcycled recycled yarns for my other shop ( www.etsy.com/shop/topdraweryarns ). My daughter’s (and friend) have an online shop, www.etsy.com/shop/yesdesigns , where they hand knit and sell afghans - scarves - hats from upcycled recycled yarns. My other daughter has an online shop, www.etsy.com/shop/shroombloombags , where she designs and crochets mushroom neck pouches.