A GREAT-TASTING, ALL-NATURAL SPRING DISH THAT IS SO GOOD!! I COOKED 1 CUP OF SPELT BERRIES (SIMMER SPELT FOR 1 HOUR IN 3 CUPS SPRING WATER) LAST NIGHT AND COULDN'T DECIDE WHAT TO PREPARE WITH THEM SO TODAY I FREESTYLED, HAHA!
SERVES 2
PREP TIME 5 MIN
COOK TIME 0 MIN (IF SPELT IS COOKED)
INGREDIENTS:
SPELT BERRIES - 1 CUP COOKED & COOLED
GRANNY SMITH APPLE - SLICED IN CHUNKS
GROUND CINNAMON - 1 TEASPOON
CAYENNE PEPPER - 1 TEASPOON
RAW ALMOND BUTTER - 1 TABLESPOON
RAW BLUE AGAVE SYRUP - 1 TEASPOON
100% SEA SALT - 1/4 TEASPOON
MIX:
1 CUP COLD SPELT BERRIES (RIGHT OUT THE FRIDGE) IN A LARGE BOWL WITH 1 GRANNY SMITH APPLE, RAW ALMOND BUTTER, CINNAMON, CAYENNE PEPPER, RAW BLUE AGAVE SYRUP, & SEA SALT TOGETHER AND THAT'S IT!
ENJOY!!
FOR A CRUNCHY SALAD, ADD RAW WALNUTS---WoOoO!!
Hi
ReplyDeleteI live in the Caribbean and we have lots of soursop and sugar apples-not right now in season. I think if you want to get any of those fruits in the states, you can try New York or Florida at the Caribbean markets. Many stateside friends from the islands says those markets have everything there that we have back home.
Good Luck on your search