04/25/2015 08:00 EDT | Updated 07/25/2015 07:59 EDT

Sarah Britton's sprouted wild Rice and spring vegetables salad

Canadian holistic nutritionist and author Sarah Britton says her foray into the culinary world can be traced all the way back to a single tomato.

After studying design in school, Britton says she visited Arizona where she came across the tomato that became her inspiration.

"It just tasted so amazing, and so real. I couldn't believe that without having dressing on it or smothered in some kind of sauce or salt it was so pure and so delicious," she told North by Northwest's Sheryl MacKay.

She says that experience changed the way she looked at food.  

"Over the course of the year I gave up all processed foods. I realized how disconnected we really are from our food."

Britton's new cookbook, My New Roots, is an attempt to change the way people view eating healthy. She says it gives people the opportunity to take care of themselves through diet and lifestyle.

Included in it is this special salad that requires no cooking.

Sprouted Wild Rice with Pistachios & Spring Vegetables

Serves 4


- 1 cup wild rice (makes 1 ½ cups sprouted rice)

- 2 tablespoons cold-pressed olive oil

- 2 tablespoons strong mustard

- Grated zest of 1 organic lemon

- 2 tablespoons freshly squeezed lemon juice

- 1 teaspoon pure maple syrup

- Fine sea salt

- 2 cups shelled green peas

- 1 cup cooked chickpeas

- 4 spring carrots, julienned

- ⅓ cup chopped fresh chives

- ⅓ cup chopped fresh dill

- ⅓ cup raw pistachios, roughly chopped


1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop overnight.

2. In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed" - some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.

3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.

4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about five minutes (be careful not burn them!), Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine. Serve.

Note: Wild rice is the wildly nutritious seed of an aquatic grass that contains high levels of protein, fiber, iron, and calcium. It is also gluten-free and extremely high in folic acid.