Tag: recipes

Yogi Thumbprint Cookies

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2014-11-13 19.50.27

In case you are not already aware, I am on a cooking rampage. Legit, I have never been so inspired in my entire life. I’m hungry to try new recipes almost every single day and I am just thrilled to share so many recipes with all of you amazing people!

Early last week I made strawberry jam (with a hint of lemon, don’t knock it ’till you try it) and I have pretty much put it on everything from muffins to oatmeal to toast to just plain ‘ol licking it off the spoon. Yup, it is that good. You can actually get the recipe here.

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Wildly Wonderful Wheat Berries

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2014-11-09 10.30.49

I am a huge fan of cooking once and eating twice but in this case I can cook once and eat about 5 or 6 times (okay, maybe just a bit of an exaggeration). I just moved last week so anything that is simple to make and keeps me from spending hours in the kitchen (not that I mind that either) is absolutely a God send.

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Lentil Soup 2 Ways

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Winter decided to say hello a little early this morning. I am not ready to welcome the chilly mornings and bitter evenings. But I am ready to welcome winter’s bounty of seasonal eating. I am back to creating delicious soups and stews to keep the winter chill at bay and my body nice, cozy and comforted.

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Make a Jam Out of It

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2014-08-03 18.06.51

Do you have an abundance of fruit you have NO idea what to do with? Grab your mason jar, you’re in for a treat. You can really impress a guest or your special someone with a jar of this yumminess. The best part? You can really use any of your favorite fruits (I went with blueberries) and this will be done in NO time at all.

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Simple, Sexy, Summertime Farro

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2014-09-06 17.00.46

I’m in denial that summer is coming to a close. Seriously? Who decided it could end? Nooooo I’m not ready (yes, read that in a Kevin Hart voice, laugh, then keep reading).

Just because the seasons are changing doesn’t mean I have to let go of the awesomeness that the summer brings in terms of food. So I decided to come up with a simple, delicious and amazingly sexy farro dish to soothe my dissatisfaction. The best part about this dish is you can eat it ALL the time, regardless of the season. But I’m pretty sure you want to make the most out of your bounty of heirloom tomatoes right about now. So, let’s get cracking!

What You Need: 

  • 1 cup cooked farro (follow the package instructions, rinse and set aside)
  • 2 persian cucumbers, cubed
  • 1 cup of tomato, diced
  • 1/2 cup of radishes, diced
  • 1 can of organic garbanzo beans, rinsed
  • 1/4 cup mint, finely chopped
  • 1 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste
  • Optional: Sheep’s Milk Feta Cheese, crumbled

How You Make It: 

  1. Combine all ingredients in a large serving bowl. Season as needed.
  2. Enjoy

Yes, it really is all that simple.

Do you have any recipe ideas that use farro? I would love to know!

Peace, love, no beef!

Guramrit