Wild rice, pea and lentil salad

Wild rice, pea and lentil salad

Last year in September, I decided to take a break from blogging. Without realizing, my passion for food styling and embracing other people’s food culture was slowly dying into the abyss of nothingness.

It became to the point where cooking became a chore (words I thought I would never say to myself). It used to be that I was looking forward. Now, I’ve simply grown tired of cooking and the last thing I wanted to do was to cook. (“Well…….. Looks like I’ll be driving for take out AGAIN”). I sort of felt guilty uttering these words at the time, especially since most people know who I rave on about being a foodie.


What do you do when your passion is plummeting down the drain?




The reality is, we do sometimes get tired of hobbies/ interests that we love. Just because you love it does not mean that it’s always going to be easy and smooth, rather, it’s hard and can leave you frustrated and confused. Nonetheless, I am adopting a more positive perspective and trying not be so hard on myself if things don’t work as I had planned them or, when it comes to meeting exceptions. While setting goals and priorities are imperative, it is also necessary to incorporate flexibility and patience as well life can throw bring some unwanted ugly curve balls, even when have the best intentions.

Learning to accept the way how I felt and HOW I should respond was important for moving forward in life when it came to loss of motivation. I had to slowly step back, not make things over complicated when it came to preparing food, and more importantly, to take turns in cooking allow others to do so while exploring my other interests and hobbies.


There was a night where I prepared dinner for someone. What surprised me was the person was no longer interested in smoking and dropped his cigarette. He longed for a simple humble home cooked meal that brought him that happiness and good company. I was filled with gratitude and it reminded me of the joy and the social aspects of sharing food, it brings fellowship, laughter, connects people from all backgrounds and ages.

It’s the very minuscule things that make us unique and who we are. So…….. I am doing my best to speak gently to myself  making me more innovative and creative rather than forcing myself (especially having writer’s block or photography catastrophe).

Most of all, It’s feels very good to be back and connect with others who share passion for food. We learn from each other and see talents and qualities that make a person, UNIQUE!!!

Wild rice, pea & lentil salad


OK, lets talk about the recipe:

Wild rice, pea & lentil salad

This recipe was adapted from the December 2014 series Woolsworth magazine. The flavours, texture and the dressing  of this salad is quite light, so it does not overpower the flavour of the dish and you can the experience the best of both worlds.

 The black wild rice adds texture and nutty flavor to salads along with the lentils and other vegies  which has fibre leaving you feeling satisfied. Also the beetroot was sliced to add a subtle of sweetness along with the mintiness (if that’s even a word =S) from the mint leaves. Along with the salmon cakes made a really light and satisfying meal/side to have. I was reminded of a phrase when plating this all together.

“All the broken pieces of your life are nothing more than a beautiful mosaic of your future” Retha McPherson- 

Wild rice, pea& lentil salad

May 2015, be a year where you see each day as a brand new canvas to paint on. To carefully paint a picture that you desire to see manifest in your life. A life full of abundance, joy, positive thoughts,so at the end of the day, you won’t look at it and wish that you had painted something different.



1 cup French-style lentils (or you use any canned lentils)
4 cups water
200g trimmed green beans
100g trimmed sugar-snap peas
1 cup frozen peas.
1 finely chopped red onion
100ml olive oil
2 tbs lemon juice
1/4 cup coarsely chopped mint
3/4 cup wild rice
1/4 cup corn kernels


  1. Cook the wild rice: Cook at a simmer for 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. It may need an additional 10 to 15 minutes keep checking the rice and stop cooking when the grains are tender.
  2. Place 1 cup French style lentils and 4 cups water in a saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 25 minutes or until just tender. Drain and set aside. Or you can use the canned bean lentils (if your pressed for time).
  3. Meanwhile cook 200g trimmed green beans in a saucepan of boiling, salted water for 2 minutes. Add 200g trimmed sugar-snap peas and cook for 2 minutes. Add 1 cup frozen peas. Cook for a further 2 minutes. Drain. Place in iced water for 5 minutes. Drain and combine with lentils and 1 finely chopped red onion.
  4. Whisk 100ml olive oil with 2 tbs lemon juice and season with pepper. Toss gently through salad. Scatter over 1/4 cup coarsely chopped mint. Serve.


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