We spent this past Saturday evening out in Woodbury celebrating my niece’s 8th birthday party. Hard to believe she’s getting so big, so fast! With Halloween just around the corner, my niece requested a bonfire and costume party (I’m afraid I was lame and didn’t dress up). My sister, with help from her husband and in-laws, did a wonderful job setting up the fire pit for roasting hot dogs and s’mores, as well as creating a table loaded with festive treats decorated as ghosts, goblins, eyeballs and more. The kids had a blast. It’s a blessing to live close and share in those moments, I can still remember the day she was born and holding her in my arms.
Farro is an heirloom grain related to wheat. The grain remains whole and intact, therefore minimally processed. When cooked, it is dense and chewy, similar to wheat berries.
- Rich in antioxidants, especially carotenoid antioxidants (alpha-carotene and beta-carotene).
- Good source of Vitamins B1, B3, B6, pantothenic acid, folate, Vitamin C and omega-3.
- Recent studies have shown that winter squash aids as an anti-viral, anti-bacterial, and anti-inflammatory.
- Due to it’s antioxidant and anti-inflammatory benefits, it has shown potential to prevent prostate, colon, breast and lung cancer as well as reduce the risk of cardiovascular problems.
BENEFITS OF FARRO:
- Good source of calcium, iron, magnesium, zinc and other essential minerals.
- As a whole grain, farro offers superior nutrition and disease protection. It can reduce the risk of heart disease and type 2 diabetes, as well as help control weight.
- Farro has twice the fiber and protein than modern wheat.
- Cyanogenic glucosides, a carbohydrate found in farro, has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels.
- While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it easier to digest.
I hope you’ll give it a try, and I’d love to hear from you!
Roasted Acorn Squash and Farro Salad
Ingredients
- 1 Acorn squash
- coconut oil nonstick spray
- 2 garlic cloves minced
- 1 tbsp balsamic vinegar + small drizzle for farro
- ½ cup farro
- ¼ cup chickpeas
- 2 tbsp shredded parmesan cheese
- 2 tbsp pumpkin seeds
- 2 tbsp balsamic vinaigrette
- 4-5 cups organic greens spinach, romaine, arugula
Instructions
- Preheat oven to 400 degrees.
- Cut acorn squash (leave skin) in half, then quarters. Slice into ½” thick slices, lay out on pan and spray with nonstick coconut oil spray.
- Sprinkle minced garlic over sliced acorn squash and put pan in oven, cook for 15 minutes. Remove, flip squash and cook additional 10 minutes.
- While Squash is cooking, put farro in small pot, add water, bring to boil and boil 10-12 minutes then drain water. Add small drizzle of Balsamic vinegar to cooked farro for additional flavor.
- Prep plates with organic greens, add farro, chickpeas, parmesan, pumpkin seeds and dressing, then top with roasted acorn squash. Eat!
Notes
Nutrition
Nutrition benefits taken from WHFoods.com and LIVESTRONG.com.