'AMERICAN HEART MONTH' ~ 'HEART SMART' PERFECT PROTEIN SALAD

"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. "

Adelle Davis

(1904 - 1974)

~ Dicentra 'Gold Heart' *

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PERFECT PROTEIN SALAD

~ Favorite retro-health food salad (and ideal Lenten dish) adapted through the years from 1977 MOOSEWOOD COOKBOOK

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3/4 cup dry soybeans (soaked for at least 4 hours or overnight)

3/4 cup dry wheat or rye berries (soaked at least 30 minutes)

1/4 cup cider vinegar

juice and zest of 1 lemon

coarse salt and freshly ground black pepper to taste

1/4 cup minced fresh dill (2 tsp. dried)

1/3 cup mayonnaise

1 tsp. dry mustard

2 minced cloves garlic

1/2 cup minced fresh parsley

1 cup cottage cheese (drain if too much liquid)

4 minced scallions

1 minced large carrot

1 seeded and minced English cucumber

1 minced red, yellow or orange pepper

1/2 cup minced celery

sliced radishes

chopped black olives

alfalfa sprouts (opt)

sliced tomato

(add or subtract veggies of choice)

• Place soaked soybeans and wheat/rye berries in large pan and cover with water. Bring to boil, partially cover, and simmer until tender (1-1/4 hours). When soybeans are crunchy-tender and grains chewy-tender, rinse in a colander and drain well. Transfer to large bowl.
• Combine everything else and mix well with cooked soybeans and wheat/rye berries.
• Serve garnished with ripe tomato slices ... also yummy stuffed in pita bread and topped with sprouts. (6-8 servings)

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* Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.