Ancient grains are trending this year and you have heard of the roasted young wheat called freekeh (pronounced free-kuh). This ancient Arabian grain is packed with fiber and protein but keep in mind that it does contain the gluten protein found in other types of wheat products as well. Use it the same way you use other whole grains like brown rice, quinoa or oats – as a side-dish, with sauces or even for breakfast. Like these other whole grains, freekeh offers a variety of vitamins, minerals and antioxidants plus fiber designed to keep you full and satiated for hours. Combine this ancient grain with savory garlic, fresh lemon and mint, sweet dates and nourishing chopped kale for a well-rounded side-dish full of flavor.
2 tsp. olive oil
3 cloves of garlic, minced
2 Tbs. sliced almonds
1 bunch (4-5 stalks) curly kale, de-stemmed and roughly chopped
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 medium-sized lemon, juiced and zested
1 large Medjool Date, pitted and roughly chopped
1 sprig fresh mint (about 3-6 leaves), leaves plucked and torn
In a medium pot, bring 4-5 cups of water to a boil. Add freekeh and cook for 20-24 minutes until tender. While freekeh cooks, heat olive oil in a medium pan over medium-high heat. Add garlic and almonds, cook stirring occasionally for 1 minute. Add kale, salt and pepper and cook stirring occasionally for 2-4 minutes until kale is tender. Place kale mixture to a large serving bowl and add thoroughly drained freekeh when it is done cooking. Gently add lemon juice, zest, chopped date and mint leaves, stirring to combine. Serve hot.
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