SALAD WITH SPINACH AND EINKORN
Salads Vegan cuisine Raw foodism recipes
Ingredients (2 servings)
- 150 g einkorn – sprouted, or soaked for 12 hours in hot water
- 300 g fresh spinach
- 1 beetroot (cut into cubes and peeled)
- 1 cucumber (sliced into semicircles)
- 20 olives
- 1 bunch of parsley
- ½ a lemon’s juice
- 2 tbsp. olive oil
- Salt to taste
Method
- For the making of this salad you may use:
- einkorn sprouts. You can make einkorn sprouts at home. Soak the grains in water for 4-6 hours and then pour the water out. Wet the grains regularly (2-3 times a day) and they should start sprouting after 2 days. Keep the sprouts in a cool place. Always rinse out before eating.
- einkorn soaked in water. You can soak einkorn in (warm) water for 12 hours and then put it in soups, salads, yogurt for breakfast etc.
- boiled einkorn. You can cook einkorn by letting it simmer for about 30 minutes, while stirring with a wooden spoon. Cooked einkorn can be added to any meal you would normally prepare with rice.
Tip: Einkorn should be thoroughly rinsed before soaking or cooking
- Rinse and clean the spinach well, shred the leaves and place them at the bottom of the plate
- Boil the beets for 10 minutes and place it over the spinach
- Add parsley, einkorn, olives and cucumber
- Dress with lemon juice, olive oil and salt to taste
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