Rye Berry Salad with Roasted Butternut Squash:
½ cup of wholegrain rye berries to
1 ½ cups of water
2 sundried tomatoes, chopped
1 tablespoon of hijiki seaweed*
Dash of sea salt
¼ cup of pine nuts
*hijiki can be found in Whole Foods’ Asian
section or other health food stores alike
½ cup of butternut squash,
peeled and cubed
Mix all of the ingredients in the first list in a pot and bring to a boil. Then lower the heat and simmer for 45 minutes. After 35 minutes, check that there is still water left. Turn off the heat just before all the water is gone, and let the grain sit for 5-10 minutes to finish on its own. Never stir grains.
While cooking the grains, bake cubed butternut squash in the oven. To do this, first peel the butternut squash. Figure ½ cup per serving. Put the butternut squash in a baking dish mixed with a dash of sea salt and 1 tablespoon of cooking oil. (I like to use untoasted sesame oil, safflower oil or grape-seed oil.) Put butternut squash in a pre heated oven at 425 degrees. Let bake for 20 minutes, and then stir. Finally, bake for another 25 minutes.
Mix grains and butternut squash together with olive oil, and serve with fresh greens and pine nuts.
Jeanette Bronée founded Path for Life in 2004 in hopes of bringing awareness to the healing power of learning how our choices affect us. She established the nine-step online Path for Life Self-Nourishment Program based on her integrative, mind-body approach to nourishment, which she developed over the course of a decade by helping clients transform their relationships with food. In addition to her private coaching practice, Bronée is a writer, recipe developer and motivational speaker with a specialty in emotional eating. Her new book “Eat to Feel Full (and Nourish Yourself for Good)” is a perfect read for those who want to begin learning about self-nourishment.
Photography by Torkil Stavdal
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