Yola’s Kasha Salad – Gluten-Free and Heart Healthy

Yola Stachra is an artist with a flair for light, and a beautiful hope in humanity, her art reflects her very soul.

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Since I have known her I have never seen her angry or filled with dark energy.

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Yola’s home is one of those places where once you enter you’ll feel like you’ve lived there forever. On cold and rainy days I call her up to wrangle an invite to her place. It’s like a sunny Tuscany Countryside.

Her art covers every inch of space on the walls, her cupboards are hand painted in her signature style, the light switches even have their own artwork.

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And of course the food. This woman can whip up little bits of delicious dishes in minutes and before you know it you’re sitting down to a feast of heart healthy fantastic tasting food.

Take for example this local apple stuffed with a dried prune and finished with a sage leaf.

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Her Kasha salads are fun and scrumptious. The base always starts with  plain-cooked Heart Healthy kasha.

Kasha from Poland.

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Kasha and Apples Salad

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Ingredients:

2 cups cooked kasha

1 cup diced carrots

1 cup diced celery

1 tablespoon finely chopped onions

1 cup diced apples

Himalayan sea salt to taste

Extra virgin olive oil to finish

Method:

Toss the first five ingredients together. Sprinkle the sea salt across the top and drizzle the olive oil over the entire salad.

Studies show that Kasha has amazing health benefits. Yola advises us to keep cooked kasha in the fridge to add to soups and salads, or just to use as the starch for any meal. To make this a completely heart healthy meal, serve with baked salmon or a grilled chicken breast and a small spinach salad.

 

Until next time keep up with my local community/sustainable/gluten-free travels on twitter @glutenfreesam and for even more stories check out the province.com

 

 

 

Samantha McLeod

Vancouver based food and travel writer.

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