The ancient grain freekeh is chock-full of wonderful nutrients. It’s rising on the charts and replacing quinoa, rice, and wheat berries in many recipes. Its great texture and smoky flavour gives a delicious depth to salads.
Wine Pairing: Summerhill Cipes Blanc de Blanc 2010, Kelowna, BC
Tip: We used freekeh, a delicious and nutritious ancient grain, for this recipe. For a gluten-free alternative, substitute millet or quinoa. In case of vegan, use a nondairy substitute for yogurt, or simply eliminate.
Place freekeh in dry, medium-sized saucepan. Toast in dry pan over medium-high heat, stirring until freekeh becomes aromatic. Add water and salt and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes, or until water is absorbed.
Remove lid and then remove pot from heat and place clean dishcloth over pot. Return lid to pot and set aside for 10 minutes. Uncover and fluff with fork. Cool uncovered for another 10 minutes.
In large bowl, combine oil, lemon juice, tamari, garlic, and maple syrup. Whisk to blend. When freekeh is cooled, add to olive oil mixture along with herbs, radishes, and arugula. Gently fold together until evenly dispersed. Top with tomatoes, pine nuts, and quenelles of yogurt.
Drizzle with a little extra oil and season with salt and freshly ground black pepper. Serve at room temperature.
This recipe is part of the Eat Organic collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.