Jobs Tears are a kind of seed - a Coix seed, to be exact - and cook up something like barley. They are astoundingily nutritous and an ancient Traditional Chinese Medicine food. I wrote about them about 10 days ago (Jobs Tears: Cooking for Gut Healing) in relation to a friend recovering from abdominal surgery.
Jobs Tears are a food I want to eat OFTEN. Apart from being yummy, encouraging gut healing, being very high in protein and also being gluten free, Jobs Tears reduce allergic responses in the body and are a great food for those of use who sneeze, itch and wheeze easily. Jobs Tears soups are great, but how else to cook them?
This is one of my favourite, simple meal-in-a-bowl ways.
Jobs Tears Roasted Vegetable Salad.
First gently boil some Jobs Tears in a pot full of water. Bring them to the boil and simmer on low for about 40 mins. Strain but reserve the liquid for making healthful drinks another day!
While the Jobs Tears are cooking, you can clean and roughly chop your vegetables for roasting. Today I chose Asian purple potato, pumpkin, onions, zucchini and carrot.
I drizzled them with rice bran oil and a little mineral salt, and put them in a hot oven for about 30 mins until they looked like this and were tender when pricked with a fork.
While the Jobs Tears and roasted vegetables are cooling, you can clean and finely chop some fresh tomato, spring onions and fresh corriander.
Apart from the salt, the two flavours I usually choose for Jobs Tears Salad are cumin and fresh lime.
Toss it all together, and add a little more salt and pepper to taste, if needed.
Filling, nutritious, something different and an incredibly healing meal in a bowl.
I served ours on a few Wild Pepper Leaves from our Thai garden, which were flavourful and yummy munched down.
This salad keeps well for a few days in the fridge. Probably we'll have the rest for brunch tomorrow, with some sliced fresh avocado and baby cucumbers on the side.
Salads don't have to be boring, and plant-based food is as creative and interesting as you want to make it. Experiment with textures, flavours and ingredients. Eat with relish, good appetite and with gratitude. And never forget to always cook with love and joy - cos they make everything taste better.