Tamari-Grapefruit-Apple Cider Vinaigrette on Kamut with Kale, Carrots, and Sprouts

The nice thing about not being able to eat a ton of kamut at a time is that you end up with leftovers. Brown rice just goes down way too easily. Add a quick sauce or vinaigrette and you have a completely different meal. So when I was running low on leftover root vegetables from my first kamut experience, I blanched some kale, steamed some carrots, and added some fresh mushrooms along with a tamari-grapefruit-apple cider vinaigrette to soak into the grains and liven up the bland, bitter greens. More healthy meals to counter-balance the festival en lumiere dinners and kick my cold.

Tamari-Grapefruit-Apple Cider Vinaigrette

1 tbsp tamari (or soy sauce, or nama shoyu)

1 tsp dried ginger (or 1/2 tsp diced or grated fresh)

2 tbsp freshly-squeezed grapefruit juice

2 tbsp orange juice

1 tbsp apple cider vinaigrette

1-2 tsp agave nectar or honey or extra orange juice

1 tsp lemon juice

1/8 tsp salt (or just salt to taste)

1/4 tsp cayenne pepper (optional, but great)

Note that this vinaigrette is raw as long as your nama shoyu and cider vinegar are “raw”. I’m heading to another raw food potluck tomorrow night and am thinking “raw” to get in the spirit.

Stir the vinaigrette ingredients together and pour over the reheated kamut. If you have some fresh herbs (or frozen) such as cilantro or parsley, chop them finely and add to the vinaigrette. I had some sprouts that added a complementary bitter flavour to the overall sweet dish.

Tear the leaves off the kale and steam them for 5 minutes or boil them for 3-4 before plunging them into cold water. Then chop the leaves to edible sizes. I reserve the stems of the kale for broth but some people just boil them or steam them longer to soften, and then do a whole lot of chewing apparently. The carrots can be whatever size and shape you want. The picture above is not that pretty because it was a meal for just me and I was going for flavour, not presentation. I put the sprouts on top for the sake of picture, but as long as they don’t get cooked by mixing them into the hot kamut they’ll have a strong, herbal flavour and cooling quality. Add protein if you’re dying for some meat, but the kamut had enough for my over-worked belly.