Grain Changer

freekeh
farro
avocado-tabbouleh-lettuce-wraps
Sorghum-Sweet-Potato-White-Bean-Salad-with-Kale-Pesto-5992-703×1024
Zucchini-Mint-Millet-Salad-Cilantro-Dressing
  • freekeh farro avocado-tabbouleh-lettuce-wraps Sorghum-Sweet-Potato-White-Bean-Salad-with-Kale-Pesto-5992-703×1024 Zucchini-Mint-Millet-Salad-Cilantro-Dressing

Eat Your Greens

Sometimes, you want something that’s not…quinoa. Perhaps it’s unlikely and quinoa is satisfying your healthy carb void just fine and you don’t need anything else, but just in case you do, there’s a medley of other grains out there that don’t include the white rice in your sushi roll. You should befriend these grains. Welcome them into your pantry and dinner plate

with open arms. Here’s to a few staples that should liven up your home cooked meals. Let’s start with freekeh.

Warm Freekeh Salad with Butternut Squash and Pomegranate via A House in the Hills

  • 1 medium butternut squash, peeled and cut into 1/4″ cubes
  • 1 cup of freekeh
  • 1 cup pomegranate seeds
  • 2 large shallots, diced
  • 2 cloves of garlic, minced
  • 1/2 cup of mint (more to garnish)
  • 2 tablespoons coconut oil, more for roasting squash
  • sea salt
  • fresh cracked pepper
  • sheeps milk feta

Full recipe here

Farro with Kale Pesto, Zucchini and Parmesan via Domesticate Me

  • 1½ cups uncooked semi-pearled farro
  • 2 small zucchini (or one medium zucchini)
  • Juice of ½ lemon
  • Salt
  • Fresh ground pepper
  • ¼ cup Marcona almonds, chopped (You can obviously use regular or slice almonds if you prefer.)
  • Shaved Parmesan cheese for serving
    For the Kale Pesto:
  • 1/3 cup toasted pine nuts
  • 1 bunch Lacinato kale, center ribs removed and chopped
  • 2 garlic cloves
  • 1 lemon, zested and juiced
  • 1/3 cup freshly grated Parmesan cheese (optional)
  • ½ cup plus 2 tablespoons extra virgin olive oil
  • Salt
  • Fresh ground pepper

Full recipe here

Avocado Tabbouleh via Cookie + Kate

  • ? cup #1 fine grade bulgur (see notes for how to turn coarse bulgur into fine)
  • 2 to 3 bunches curly parsley (to yield 2 cups finely chopped parsley)
  • 1 pint cherry tomatoes, diced into ¼-inch wide rounds
  • 1 ripe avocado, diced
  • 5 scallions (green onions), sliced thinly crosswise
  • 4 large sprigs fresh mint leaves, finely chopped (to yield ¼ cup chopped mint)
  • ¼ cup olive oil
  • 2 tablespoons to ¼ cup fresh lemon juice, to taste (about 1 to 2 medium lemons, juiced)
  • ¼ teaspoon salt, more to taste
  • ¼ teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • To serve as lettuce cups: 1 head butter lettuce or 2 heads Little Gem romaine, rinsed and dried

Full recipe here

Sorghum, Sweet Potato and White Bean salad via She Likes Food

  • 1 cup dried Sorghum
  • 1-15 ounce can of white beans, rinsed and drained
  • 1 large sweet potato, peeled and cut into cubes
  • 1 handful dried cranberries
  • 1 handful toasted walnuts
  • 3-4 ounces goat cheese, crumbled
  • olive oil
  • salt
  • pepper
  • lemon slices for squeezing over, if desired

Full recipe here

Zucchini, Millet and Mint salad with cilantro dressing via My Darling Lemon Thyme

  • 3 cups cooked millet, cooled
  • 6-7 small zucchini, sliced into thin coins
  • a good handful mint leaves
  • handful lightly toasted pumpkin (pepita) seeds
  • Coriander (cilantro) dressing
  • 1 large bunch coriander (cilantro), stems, roots + all, roughly chopped’
  • the juice of 1 medium lemon
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 cloves garlic
  • 1/2-1 long green chilli, de-seeded if you like
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • fine sea salt

Full recipe here

By Alexis Bendjouia

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Thank you all so much for your messages! I read every one and they make me love what I do even more!!, xxN

  1. Sylvia says:

    Beautiful healthy food, looks so delicious !!!