Comments on: Spelt Pilaf with Pickled Radish, Pumpkin Seeds, Golden Raisins & Parsley

By: Brandi Ferdig

Brandi Ferdig — Fri, 24 Sep 2010 10:12:37 +0000

Spread this message – yoga is power! Do yoga and yoga can achieve anything.

By: Chelsey

Chelsey — Wed, 09 Jun 2010 04:11:34 +0000

This looks great. Do you have a recipe for pickling radishes? I would really like to try making my own! Thanks.

By: Yogini Kate

Yogini Kate — Tue, 08 Jun 2010 06:01:01 +0000

I read your book and totally loved it! I live in San Francisco and needless to say the granola-crunching comes with the territory. Have you heard about ayurveda? I’m sure, anyway, maybe you’ll find something you like in my ayurvedic recipe blog. (sanfranshakti.blogspot.com) You seem to have a lot of the great Vata energy in you from what I read in your book. Thanks for heading up the Eating In revolution!

By: Heather

Heather — Tue, 01 Jun 2010 12:27:34 +0000

Whole grain cooking tip: you can cook, at the touch of a button, any whole grain in a rice cooker with brown rice setting. I have a Japanese-made Zojirushi and it’s good for everything from spelt to quinoa to millet. And oatmeal/porridge, too.

By: cookingoutloud

cookingoutloud — Mon, 31 May 2010 12:29:55 +0000

I just love your blog, and this looks delicious! Eating unprocessed, local and seasonal food are goals I strive for.

If anyone is heading towards Maine in July there is going to be a Kneading Conference and Artisan Bread Fair (www.kneadingconference.com)the last weekend.

By: Natural Remedies & Cleanses : How to Cleanse Your Body of Parasites | At Home Colon Cleanse

Sat, 29 May 2010 03:46:10 +0000

[...] Nοt Eating Out іח Nеw York » Spelt Pilaf wіtһ Pickled Radish, Pum… [...]

By: Eating the Scenery

Eating the Scenery — Sat, 29 May 2010 01:41:40 +0000

Discovered your blog last week (saw your book at B&N), made an adapted version of your asparagus and avocado salad, went back today to buy your book. I am truly resonating with your flexible, adaptive approach to cooking and life. Thank you! This spelt salad truly compels me.

Apparently there is an ancient tradition of soaking or fermenting grains before using them, and, like so many ancient traditions, it turns out to be important. Soaking at least 24 hours (then rinsing and cooking)apparently works a change that turns the grains from bad for you to good for you … it’s to do with leptin, a highly Google-able subject!

By: Hélène

Hélène — Fri, 28 May 2010 17:49:47 +0000

Just discovered your blog and like it. I’ve never tried splet yet, what a great alternative to rice. Looks delicious.

By: arugulove

arugulove — Fri, 28 May 2010 16:14:50 +0000

This looks so good! I’ve never tried spelt though I have some barley, I’m guessing that’s a fair substitute.