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Wheat Berry Salad

Here is my kind of go-to salad.

Some kind of green leaves, cooked veggies, fresh veggies, and some type of grains or beans.

For cooked veggies, I had this beautiful king mushrooms as well as zucchini and eggplant.

For fresh veggies, I had this super sweet (I mean REALLY sweet) corn as well as mini tomatoes and radish.

And for grains I had wheat berries.

It takes a little longer time to cook them compared to pasta, but I love its texture when cooked.

Dressing was of course home made.

I haven’t bought dressing for many years now.

For this salad I made green dressing whose main ingredients are cilantro and scallion.

So refreshing!

Have a great rest of the week everyone.

These beautiful sun flowers are from the local farmers market as well.

The yellow color fits so well in our kitchen and brightens up the whole area.

Artisan Whole Wheat Bread

I like different types of bread, but this artisan bread is one of my basics that I always go back to.

I probably make some type of this bread at least once every few weeks.

This one has some whole wheat flour in addition to all-purpose flour.

I like to use whole wheat flour in my bread, but I’m still cautious with how much I use because if I put too much, it certainly affects the texture of the final product.

At this point I’m comfortable with the current ratio of 1:2.

I enjoyed slices with butter and this rhubarb and apple rhubarb jam.

So good!

The colors are beautiful too.

We moved to our condo about three years ago.

We bought most of the furniture for the new space, but I brought old baskets and storage boxes and used them with our new furniture.

Recently I had time to look closely at my storage situation, and I decided to get new storage containers that would fit the furniture better.

So I decided to get these four baskets and four jute bags for our buffet.

This is how it looks now, and I like it.

Now things are more organized and easy to find.

Steamed Beet Cinnamon Muffins

Since I liked having steamed muffins for my breakfast or a snack so much, like these carrot ones or the kiwi ones, that I decided to make another one.

I had a little beet left from a can and I thought it would be fun to have bright pink colored muffins.

They were so beautifully bright pink, and I was extremely excited.

And then, these are what I ended up with!!!!

Where did the beautiful pink color go?

I was so shocked that I almost threw them away.

Well, I calmed down a little bit a while later, and I was glad I didn’t throw them away because they were delicious.

I have no idea what happened.

I initially thought maybe it was the heat, but I remember when I made beet pasta even after cooked in hot water it did not lose the color at all and it actually ended up almost too vividly pink to eat!

But like I said, these muffins were super tasty, and I’ll definitely make them again, just not for the color but for the taste next time.

Since I didn’t get enough pink image for this post, here is something pink and beautiful.

Love peonies.

So elegant.

These are from the local farmers market as well.

Steamed Beet Cinnamon Muffins makes 8~11 muffins

100g thinly sliced cooked beet
200cc soy milk
2.5 tablespoons sugar
200g all-purpose flour
2.5 teaspoons baking powder
a pinch salt
a few sprinkles of cinnamon
2 tablespoons coconut oil

1. Combine beet, soy milk, and sugar. Puree the beet until smooth using a hand blender.
2. Combine flour, baking powder, salt, and cinnamon in a bowl, and mix well. Add the beet mixture and coconut oil. Mix until combined.
3. Pour the batter into muffin cups.
4. Steam for about 12 minutes or until cooked through.

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