Broken Wheat + Broccoli + Apple Salad

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  1. 200 g broken whole wheat
  2. 200 g broccoli florets
  3. 1 big red/pink apple, or 2 small ones
  4. 100 g baby corn
  5. 100 g fresh spinach leaves
  6. 1 small onion
  7. 30 g walnuts
  8. Salt and fresh ground black pepper
  9. Extra virgin olive oil
  10. Juice of half a lemon


  • In a heavy bottom dish, bring water to boil, and add salt. Add the raw broken wheat, and cook for 7-8 minutes, till the wheat is soft but firm to touch.
  • Drain the water and keep the cooked wheat aside
  • Chop the baby corn into thin circles, the onion into thin half circles, and spinach into strips, and the apple into slices
  • Meanwhile, heat a heavy pan on the stove, and brush a tbspn of oil; pan-roast broccoli florets for 30 seconds, and set aside.
  • In a large mixing bowl, add the cooked wheat, broccoli, and all the chopped vegetables and apple
  • add 2 tbspn of oil, and squeeze in the lemon juice. Mix well with your hands.
  • Top with walnuts, add salt and pepper and serve warm

Beet Leaves + Brown Rice Salad

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  1. 200 g beet leaves and stalk
  2. 200 g brown rice, soaked in water
  3. 1 small red onion
  4. 3-4 cloves of garlic
  5. 2 green chillies
  6. 1 tbspn red wine vinegar
  7. Salt
  8. Extra virgin olive oil


  • Soak the brown rice (grains) in water for around 30 minutes. (use 1.5 times water for 1 cup of brown rice)
  • Use the same water to cook the brown rice.
  • Meanwhile, chop the stalk and leaves, slice onion into rings, and finely chop green chillies
  • Soak the sliced onion in red wine vinegar for about 15- 20 minutes.
  • Heat a tbspn of oil, and fry up the garlic and chillies for less than 30 seconds
  • After the rice is cooked, let it lose most of the heat and become warm. Add the beet leaves and stalks, onions, and the warm oil with garlic and chillies.
  • Season and serve.