I am a big fan of (and do some consulting work for) Oldways, a nonprofit food and nutrition education organization in Boston, so when they asked me if I wanted to be a Whole Grain Ambassador to help them celebrate Whole Grain Sampling Day, I jumped at the chance. After all, part of what Liz and I do is encourage folks to eat more whole grains for better healthy along with vegetables, fruits, lean protein, seafood, healthy oils, and beans and nuts … of course.
This year, being a Whole Grain Ambassador meant I got a box of whole grain products to sample and another box to give away to a blog reader. I have especially enjoyed the Bob’s Red Mill muesli and the Way Better Snacks Sweet Potato Chips. Read on if you’d like to have an assortment of whole grains delivered to your door.
When Liz and I opened the box, the Freekehlicious freekeh sample caught our attention. We have talked about creating a recipe using freekeh (pronounced “free-ka”) for months now, partly due to the Nutrition Babes recent obsession with this trendy ancient grain.
Freekeh is wheat that is harvested while still young and green, and then parched, roasted, and dried. It’s higher in both fiber and protein than most other grains.
We were quite pleased with our first foray into the world of freekeh. The grain looks a little bit like barley and has a slightly nutty flavor and chewy texture.
For more information about the health benefits of whole grains and tips on how to cook them, visit the Whole Grains Council website.
Herby-licious Freekeh Salad
Makes 6 Servings
This Mediterranean-inspired salad is perfect for a side dish or a light lunch. For a vegetarian dish it boasts an impressive 11 grams of protein per serving.
- One 9-ounce package Freekehlicious freekeh (1½ cups)
- 1 medium cucumber (8 ounces) peeled, seeded, and cut into 1/2-inch dice
- 2 plum tomatoes, halved, seeded, and cut into 1/2-inch dice
- 1/2 cup crumbled feta cheese
- 1/3 cup kalamata olives, roughly chopped
- 1/4 cup toasted pine nuts
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper
1. Cook freekeh according to package directions. Place in a large bowl and cool completely in the refrigerator.
2. Add the cucumber, tomato, feta cheese, olives, pine nuts, dill, mint, olive oil, lemon juice, and lemon zest and toss gently to combine. Season with salt and pepper to taste.
Nutrition Information per Serving (about 1 cup): 320 calories, 17g fat (3.5g saturated) 380mg sodium, 34g carbohydrate, 6g fiber, 11g protein, 10% vitamin C, 10% calcium, 10% iron
GIVEAWAY NEWS: We are giving away a box of assorted whole grains so you can experiment with their great taste and variety every day.
TO ENTER: Leave a comment here or on Facebook and tell us how you incorporate whole grains into your family’s diet.
We will enter you into the giveaway additional times if you …
> Tweet about the giveaway with a link back to this post.
> Share the giveaway news with your Facebook fans and friends with a link back to the post.
> Follow us on Pinterest.
> Follow The Meal Makeover Moms on Twitter (@MealMakeovrMoms)
Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK. The giveaway ends on April 10th at noon, and as always we’ll use Random.org to pick our winner.
Disclosure: I received a selection of whole grain products to sample but was not compensated for this post. All opinions are my own.