Vegan Delights

by Tracy Bechtel

Wheatberry Green Bean Salad
Servings 4

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1 cup wheatberries, soaked overnight in water
1 lb green beans*
1 large heirloom tomato*, or any type of tomatoes
¼ cup mint, chopped
¼ cup parsley, chopped
1 avocado, sliced
1-2 lemons, juiced, to taste
¼ cup extra virgin olive oil
3-4 large handfuls of salad greens*
sea salt and pepper, to taste

In a medium-size pot, boil water. Add soaked wheatberries, lower heat and simmer covered for at least an hour. Drain wheatberries and set aside to cool.

In the same pot, boil water. Add green beans and blanche for 3 minutes. Drain and place green beans in ice water to stop cooking. Cut green beans in bite-size pieces, approximately 2-inch pieces.

In a large bowl, combine cooled wheatberries, green beans and the rest of the ingredients. Add sea salt and pepper, to taste. Toss and enjoy!

 

Wild Brown Rice Pilaf with Cauliflower and other veggies
Servings 4-5

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1 cup brown rice
1/2 cup wild rice
2 ¼ cups filtered water
2 tbsp extra virgin olive oil, divided
1 head cauliflower, cut into florets
1 carrot, diced
2 stalks celery, diced
1 small onion, diced
1/2 cup green peas, fresh or frozen
1/4 cup parsley, chopped
sea salt and pepper, to taste

Preheat oven to 400 degrees F.

In a medium sized pot, heat 1 tbsp olive oil over medium heat. Add onions and cook until onions start to become soft. Add carrots and celery and continue sautéing for 5 more minutes. Add water and bring to boil. Add brown rice and wild rice; lower heat and simmer covered for 25 minutes. Turn off heat and allow to stand for another 10 minutes covered.

While rice is cooking, put cauliflower on a baking sheet in a single layer. Toss with 1 tbsp of olive oil. Roast for 25 minutes, stirring in the middle of cooking time.

Once rice and cauliflower are finished cooking, toss rice and cauliflower with the remaining ingredients. Season with sea salt and pepper, to taste.

 

 

TracyBlogTracy Bechtel is a holistic health coach and mother of two beautiful children. She discovered yoga shortly after her second child was born over six years ago. After leaving a career in financial services, she began exploring her interests in health and wellness, and yoga was a natural extension to these pursuits. After practicing at different yoga schools in NYC for several years, she found Dharma Yoga and has been a devoted student to Sri Dharma Mittra since. She recently completed the 200-hr LOAY teacher training in June 2015. Since then, she has been teaching community classes at the beach in her hometown in Connecticut.