Friday, March 7, 2014

Kamut Waldorf Salad

This Salad is addicting.

Yes. Hello. It has been awhile.

I am still alive.

Thanks for wondering.

Here is a little info about Kamut.

Ka...what?! I say it like "Ka-Moo-T"


1 cup Kamut
3 cups water
1/2 tsp salt (my favorite salt is Redmond's Salt or Real Salt)
1/3 cup dried cranberries or golden raisins
Zest of 1 lemon
3 Tb fresh lemon juice 
Fresh ground black pepper
1 cup diced celery
2 Tb coconut oil
3/4 cup raw cashews
1/4 cup unsweetened coconut
1-2 apples, chopped

Cook Kamut in pan with water and salt. Bring to boil and reduce to medium low and cook for 30-45 minutes or until tender. Drain and let cool. Add Kamut and rest of ingredients to bowl and stir. The coconut oil should melt on the warm Kamut. Stir and chill for at least 30 minutes for flavors to blend. Enjoy!

This Salad is great for up to 3 days in the refrigerator. It tastes best a half a day to a day after. 

*If you don't want to use Kamut or buy it, you can use wheat berries, rice, barley or similar grains. 

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