There was a widely-held sentiment on Sunday that spring was near. I had my work spread out on the kitchen table, doing what students do best, wishing I could partake in the many outdoor activities I’m sure were happening without me. Itchy for a study break around 2 o’clock, I entered my sanctuary (otherwise known as the kitchen) and made a quick, light, refreshing springtime salad.
Radishes: I used to hate ‘em. Too spicy, too crunchy, too weird. My range of acceptable foods up until age 18 or so used to be extremely narrow, and included not much other than pasta, bread of every variety, cheese of all kinds, a nice hamburger, lots of fruit, and rich desserts wherever I could find them. In a nutshell, simple carbs with sugar on top and a side of saturated fat. I will never preach vegetarianism to you here, that’s not the point. The point is health, however it works best for you. For me, things have dramatically changed since then. These days, Sunday in particular, radishes are my muse and health a daily pursuit. Thank the universe I came to my senses.
Why? I’ll tell you. I used to be very uncomfortable. As in, bloated all the time. Full. Irregular (TMI?). Moody. Annoyed. The list of symptoms goes on, all pointing to a pretty monumental imbalance. I had no idea why I always felt this way until I became interested in nutrition and started experimenting with my diet. Up until then, my body had been over-compensating for the lack of nutrients and fiber I was eating, creating problems like slow digestion, hormone fluctuations, fluid retention, and more. In a word: Inflammation.
Among other things, I believe gluten, and wheat in particular, was part of the culprit. I am definitely not allergic to gluten to the degree that others of you may be, but after living life without (or with very limited) wheat for quite some time, I’ve come to the conclusion that my body is highly sensitive to it. Weird things happen when I eat bread, pasta, pastries, muffins, or cakes made with white or whole-wheat flour, and I’m a little unbalanced for a day or two. So I tend to avoid it. Not to mention, much of the research I’ve come across indicates that our European predecessors began using wheat flour for bread due to convenience and better baking results. We originally used barley, which is slightly lower in gluten, and perhaps more nourishing and digestible for us on the whole.
One of the great many gluten-free grains out there is wild rice. Chewy, nutty, and nice to look at, I love it with the other colors in this salad. It made a refreshing and crunchy late lunch this weekend, as I looked longingly out the window and solemnly highlighted paragraphs. Try it yourself for a little dose of refreshment and spring fever. And please, if you have any thoughts on gluten/wheat, feel free to share them. Have you had a similar experience? Do you think I’m a loon? I’d love to hear.
Wild Rice Salad with Radishes :: Serves 2
1 cup dry wild rice
4-5 radishes, ends trimmed, sliced thin
1 large carrot, peeled, sliced thin
handful fresh parsley, chopped
1 cup cooked chickpeas (I use canned beans, rinsed and drained)
3 tablespoons olive oil
1-2 tablespoons raw apple cider vinegar (could use red wine vinegar)
1 teaspoon dijon mustard
pinch of celery seed
pinch of red pepper flakes
freshly ground black pepper
- In a medium saucepan, bring 2 1/2 cups of salted water to a boil. Add rice, cover and gently simmer on low heat until water is absorbed, about 30 minutes. Fluff with a fork and let cool.
- Prep veggies and place in a large bowl. In a small bowl, thoroughly whisk the dressing ingredients.
- Add cooked and cooled rice to the bowl with the veggies. Pour dressing over the top and toss to combine.