Curry Farro Salad
I am actually a fan of grains, contrary to what many believe about the health implications. I believe that our inability to tolerate grains stems from a dysfunction of the gut combined with consuming grains in their not-so-properly-prepared form. Meaning, most grains are saturated with toxic chemicals found in harmful fertilizers and weed killers and are often times genetically modified which has been known to wreck havoc on the gut. Once we begin to heal our gut through diet and lifestyle changes, we can then begin reintroducing these important foods in their most properly prepared form. Be sure to check out my YouTube video on gut health for more information on how to heal the gut!
Properly prepared is important—when I talk about reintroducing grains, I am talking about soaked and sprouted grains, organic, sustainably grown rather than grains in the form of Wonder Bread or various other processed grains on store shelves. This is important to note because carbs and in particular properly prepared grains are essential for gut health. These foods are what the beneficial bacteria (aka probiotics) feed on in the gut. This feeding process is what produces short chain fatty acids which provides all the nutritional benefits to the body like anti-inflammation, heart health, healthy weight, optimal colon health, and so much more.
Soaking grains before preparing helps to reduce the anti-nutrients like phytic acid which is hard for the gut to digest. This way, they are easily absorbed into the system and can reduce digestive discomfort and adverse side effects. This process is super simple, too. Just cover the grains you’re looking to prepare with water and let it set in the fridge overnight. The next day or before you get ready to prepare, simply strain and rinse the grains.
Farro is considered an ancient grain, meaning it is technically less refined than other grains. Plus, it is super high in fiber, protein, and countless vitamins and minerals. The texture is super light and fluffy, almost like a combination of brown rice and oats, so they’re incredibly versatile. You can use them as a porridge for breakfast, mixed in with soups or tossed in various herbs and spices to make an aromatic salad like the one pictured here.
I am a big fan of making salads like these and having them handy throughout the week. Hope you enjoy!
2-3C farro, cooked
1TBS curry powder
2-3TBS olive oil
1/2tsp sea salt
Pinch of cinnamon
1/4C red onion, chopped
1/4 dried currants
2-3TBS parsley, chopped
1 small/medium red pepper, chopped
1/4C cashews, chopped
1 tangerine or clementine, juice + zest
In a mixing bowl, combine all ingredients and toss until all ingredients are evenly incorporated. Serve as is or on top of mixed greens. Enjoy!