OMG! It feels like summer. And I am THRILLED. Yup. I’m one of those weirdos who LOOOOOOOVES summer. The hotter the better. That just means I get to drink more water and be my camel like self, as Matt (my honey) calls me. Yea. I drink so much water (but no worries about depleting minerals…I’m good here ;)). Summer to me means more watermelon (if you follow my Instagram or FB, you will see I’m on a BIG watermelon kick), iced teas, COLD BREW COFFEE (can I get a HELL YEA) and more fruits and smoothies. Legit…summer is where it’s at!
Oh the bitter chill of winter, how I do not like thee. I am not a fan of the kapha season. In other words: the winter. It’s cold, heavy, dull and damp. My fiery pitta self is not fond of this, not one bit. I just want to snuggle up in my warm cozy bed and dream about the summer. It also doesn’t help that I have been up working on my book until my eyes are drooping and exhausted. But I am truly having so much fun. It’s such a joy to finally give my gifts and passions the attention it deserves. 2015 is my year. And I am really really excited to share my book with all of you (stay tuned).
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:
- Combine all ingredients in a large serving bowl. Season as needed.
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!