Most people don’t know that whole grain pasta takes longer to digest and doesn’t put blood sugars out of balance. For more fibre, add a bean of your choice. Chickpeas in particular go well with most Mediterranean-style dishes. Freeze any leftover Basil Pesto in small portions for use throughout the year as a quick and tasty sauce or as a spread on whole grain toast topped with fresh tomato and ground black pepper.
Whole Grain Salad
4 cups (1 L) water
2 cups (500 mL) whole grain rotini pasta
1/4 cup (60 mL) Basil Pesto (see below)
1 tsp (5 mL) lemon juice
Salt and pepper to taste
10 garlic cloves
1/2 cup (125 mL) onion, coarsely chopped
3/4 cup (185 mL) fresh walnuts or sunflower seeds (unroasted)
2 to 3 cups (500 to 750 mL) loosely packed basil leaves
1/2 cup (125 mL) nutritional yeast or parmesan cheese
1/2 to 1 1/2 cups (125 to 375 mL) extra-virgin olive oil
1 to 2 tsp (5 to 10 mL) salt, to taste
To prepare Whole Grain Salad, boil water in large saucepan and cook pasta as directed on package.
Meanwhile, make Basil Pesto by processing garlic, onion, and nuts or seeds in food processor until fine. Add basil leaves and nutritional yeast or parmesan cheese. With food processor on, slowly add enough oil to make sauce quite thick. Use immediately or store in glass jar with a little olive oil poured on top to prevent oxidization of the basil. Consume within 2 or 3 days or freeze in 1/4-cup (60 mL) portions. Makes 8 portions of pesto.
source: "Full of Beans", alive #277, November 2005
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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.