Thursday, February 12, 2015

Salad For Supper: Roasted Carrot and Farro

Coming back from a medical conference on healthy living, cooking and eating in Napa Valley is no doubt inspiring!


The focus was finding ways to inspire our patients (as well as ourselves) to healthier habits since this remains the most effective and cost-efficient measure in preventing as well as treating disease, and solving our healthcare problems! 

It starts with each of us being mindful and aware of how our lives and living affect not only our microcosm, but also those around us! 

Learn to cook. 
Eat more plants, grains and greens.
Avoid sedentary living. 
Eat less red meat.
Don't smoke.
Be mindful in all matters! 

Start early...yes, even as college students! 



Prior to leaving for this conference I hesitated to post this incredible salad from The Smitten Kitchen cookbook because it didnt seem "college like", but now...be part of the solution!

You will benefit in so many ways--finances (conscious spending), health (worth millions in the US), friendships (from eating and cooking together and sharing stories), adventure (as you expose yourself to new ideas, tastes and flavors), and energy to do it all!

Benefits reach far beyond just food!

Salad For Supper: Roasted Carrot & Farro with Harissa Dressing

Equipment:
Baking sheet lined with Parchment paper
Mixing Bowls


Ingredients:
1 cup uncooked Farro
4 cups Water or Vegetable broth
4 Carrots, peeled and quartered lengthwise
2 Parsnips, peeled and quartered lengthwise
1 tsp Harissa
1 tap honey
Pinch of Cumin
2 Tbls Lemon juice & zest
Salt & pepper
4-5 Tbls Olive oil
1/4 mint, chopped
3/4 feta, crumbled


Instructions:
1. Wash your hands.
2. Preheat oven to 400F degrees.
3. Bring farro and broth/water to a boil in your saucepan.


3. Reduce to a simmer and cook 15-20 min until farro is tender,slightly chewy. Drain and set aside.



4. While farro cooking, peel and prep your veggies.

5. Place veggies on parchment-lined baking sheet in single layer and drizzle with olive oil and salt.


6. Roast veggies x 20 min., toss and roast another 10 min.
7. Prepare your dressing by whisking harissa, honey, cumin, olive oil and lemon juice together.


8. Crumble your feta and chop the mint.


9. In a large mixing bowl, toss drained farro, roasted veggies, feta, mint and harissa dressing.


9. Great Meatless Monday recipe or add a simple protein. 

Be healthy!