Leanne Wei

Fig & Onion Wheat Berry Salad


Nice things have been happening in my kitchen this week. Today's recipe is for a fig & onion wheat berry salad. If you're looking for a light but filling summer salad this weekend - this is it. I've been doing some recipe testing using some of the amazing goodies from Farm To People and the results have been more than wonderful. Today's key ingredients? Organic soft wheat berries, jam and perfectly ripe figs. First of all, I'm so happy it's finally fig season! Not only are they soft and delicious, figs also have some sort of magical power of always beautifying any dish. To add on to my fig obsession, I also picked out a jar of Anarchy In A Jar fig and onion jam and freshly packed Hudson Valley organic soft wheat berries from Wild Hive Farm, both available at Farm To People

With it's chewy texture and a deliciously sweet and nutty flavour, wheat berries are healthy whole grains packed with fiber and vitamins.  Whole grains are pretty much a staple in my kitchen. It's so quick and easy to turn them into healthy, tasty meals. One thing I love to do is to cook a big batch of whole grains (quinoa, spelt, wheat berries) at the beginning of the week and storing them in the fridge for easy and versatile meals throughout the week. It saves me a lot of time and allows me to plan my meals out more thoughtfully. The secret is to season well and the grains will pop with flavour and delicious goodness. Happy cooking!


Photos by Leanne Wei

INGREDIENTS (makes 2 servings)

  • 1 cup organic soft wheat berries 
  • 3 cups water
  • 2 tbspn Anarchy In A Jar Fig & Onion Jam 
  • 2 fresh figs, quartered
  • 1/2 onion, diced
  • 4 cherry tomatoes, halved
  • 2 pink radish, thinly sliced
  • 1 peach, diced
  • 1/2 lemon
  • handful of fresh mint, finely chopped
  • daikon radish micro-greens
  • 2 tbspn olive oil
  • sea salt


  • On a stove top or rice cooker, cook 1 cup of wheat berries with 3 cups of water and a dash of salt.
  • While the wheat berries are cooking, wash and prep your fruit and veggies. 
  • Drain wheat berries (if necessary) and season with 2 tbsp of fig and onion jam, olive oil, lemon juice and a pinch of salt. 
  • Toss wheat berries with chopped fruit and vegetables together in a large bowl. 
  • Serve chilled and enjoy! 

Kiwi Acai Bowl

Another day, another smoothie bowl. Packing in as much vitamins and antioxidants I can this week to recover from the excessive amounts of wine I have consumed over the weekend. Nothing does the better than some kiwi and acai berry goodness. Good thing that I don't think I will ever get tired of these yummy smoothies. 


  • 1 Sambazon acai smoothie pack
  • 1 banana
  • 1 cup coconut milk
  • kiwi
  • strawberries
  • blackberries
  • granola


In a blender, place one pack of Sambazon smoothie pack, banana, kiwi and berries with one cup of coconut milk and blend on high speed until smooth. Pour into a bowl and line with peeled kiwi pieces sliced in half moons. Fill center with granola and top with diced strawberry pieces. Enjoy with a side of fresh berries. 

Homemade Almond Milk

Happy first day of June, everyone! I can't believe how fast this year is going by. How is it June already? Well, today is another beautiful Sunday, which calls for another batch of homemade almond milk for the week. Along with coconut, almond is one of my favourite forms of nut milk. The fact that I can make it at home myself makes it so much more awesome because I know exactly what is in my milk without any mystery ingredients. Silky, creamy and delicious, almond milk is surprisingly easy to make, without the preservatives in store bought varieties. All you need is some raw almonds, water, and a blender.


  • 1 cup of raw almonds
  • 4 cups of filtered water
  • honey, agave nectar or stevia (optional)


  1. Soak one cup of raw almonds in water overnight, or even up to one or two days. The longer you soak the almonds, the creamier the texture will be. In addition, it will also plump and soften the almonds which will make them easier for the body to digest.
  2. After soaking, strain the almonds. Blend one cut of almonds with two cups of water at high speed for 1-2 minutes. If you'd like a thinner milk, use more water. For a thicker consistency, use less water. 
  3. Strain the almonds with a cheese cloth or a fine mesh strainer over a large bowl. Make sure to press all the milk out. You can save the leftover almond meal aside for baking! 
  4. Sweeten with honey, agave nectar or stevia to taste (optional). 
  5. Store the almond milk in a sealed bottle in the fridge. Drink within 2-3 days.