1/4 cup hulled strawberries, cut in half (fresh or frozen)
1/4 cup balsamic vinegar
1/3 cup olive oil (see note)
1/2 teaspoon sorghum syrup
1/4 teaspoon sea salt
2 teaspoons avocado oil (see note)
1/2 cup raw whole grain sorghum
5 ounces spinach, washed and dried
1/4 cup almonds, toasted and slivered
1 1/2 cup strawberries, hulled and sliced
In a blender add strawberries, balsamic vinegar, olive oil, sorghum syrup, and sea salt. Blend until strawberries are pureed, about 1 minute. Set aside or refrigerate until further use.
Heat a 12-quart stock pot over medium heat. Add avocado oil and whole grain sorghum (not rinsed) to the pot. Increase heat to medium-high heat, and cook until sorghum is done (according to package directions).
Once the sorghum pops, stir with a wooden spoon. Make sure to stand a small distance from the stove to avoid any splatter. Once there are more than 10 seconds between pops, remove from heat. Place in a medium size bowl and set aside.
Place spinach, almonds, sliced strawberries, and 3/4 of the popped sorghum in a salad bowl, and mix until well combined. Add dressing, and top with remaining popped sorghum.
*Substitute coconut oil for olive oil, if desired.
*Avocado oil is a high heat oil, which is great for popping sorghum.
1/6th of a serving: Calories: 260 Fat: 20 grams Saturated fat: 2.5 grams, Carbohydrates: 20 grams, Sugar: 5 grams, Sodium: 120 milligrams, Fiber: 4 grams, Protein 4 grams Cholesterol: 0 milligrams
1/4th of a serving: Calories: 385 Fat: 25 grams Saturated fat: 4 grams, Carbohydrates: 30 grams, Sugar: 7 grams, Sodium: 180 milligrams, Fiber: 6 grams, Protein 6 grams Cholesterol: 0 milligrams
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