Freekeh, pronounced “freak-eh,” is a little-known grain that deserves your attention. Freekeh is wheat that is harvested before it is fully matured and then roasted. The fibre is double that of quinoa and triple that of brown rice. The benefit of fibre is that along with keeping you regular, it also keeps you full longer.
Cooked in just 20 minutes, freekeh can take the place of rice or pasta in many recipes. The versatile grain can also be sprinkled on top of salad or eaten like a breakfast cereal.
So, go ahead, make the joke about “getting freekeh” and head to the store to try some.
This light and summery dish works well as a vegetarian main or a tasty side dish. Take advantage of the summer season to use freshly shelled peas.
Zucchini, walnuts and green olives come together for a rich flavour accentuated by lemon-parmesan dressing.
With chickpeas for vegetable protein, kale for green goodness and sweet potato and freekeh for low GI and slow burning carbohydrates, this is truly a meal fit for a runner.
Thinking about trying a veggie burger recipe this barbecue season? Try out these black bean and freekeh sliders and top them with avocado lime crema.
Like its cousins quinoa and rice, freekeh is often neglected as a breakfast option. Any steel-cut oat fans should think about giving this grain a try.
Don’t throw out the tops of your beets. The beetroots are a nutritional ingredient all on their own and this recipe makes them shine in a gourmet salad.
With fennel, kumquat, blackberries and pistachios, this summer salad is a fresh and flavourful compilation.
This recipe makes for an incredibly fresh and colourful plate. Making extra will provide a great lunch for the next day.