whole grains Archives - Jackie Newgent

herbed freekeh salad with avocado, pistachios and citrus vinaigrette

by Jackie Newgent | October 2, 2022 | 3 Comments

What am I eating right now? This herbed freekeh salad with avocado, pistachios and citrus vinaigrette. I’m absolutely hooked on it — it’s got so many bright flavors, contrasting textures, and yummy things going on. Another cool thing about it is that you can use this as a recipe template and make it hundreds of different ways so you can match the season or use up what you have on hand just by varying the grain and produce picks. But when in doubt, simply make this recipe as is … it’s awesome!

lemony herb farro salad with avocado & grilled zucchini

by Jackie Newgent | May 22, 2019 | 3 Comments

It’s the time of year for showers, picnics, and other fun gatherings. So, this is also the time of year I create a new salad to serve for these joyful occasions. So, what’s in my new salad? Well, it’s a farro salad. But it’s way beyond just that. It’s full of refreshing ingredients, intriguing textures, lots of nutrition, and pops of color. It’s totally not one of those salad afterthoughts … it’ll be the star of the plate!

vegan charred asparagus pasta salad

by Jackie Newgent | April 3, 2016 | 2 Comments

When asparagus is in season, you betcha I’m going to find a way to eat it in every way possible! Though I crave the springy green veggie in a creamy pasta, like fettuccine alfredo, that’s obviously not so calorie- or heart-friendly. This recipe is my better-for-you answer to an asparagus-pasta combination.

hipster hemp vegan sandwich

by Jackie Newgent | March 28, 2016 | 1 Comment

When ordering a vegetarian sandwich while dining out, quite often the main ingredient in it is cheese … or even three cheeses! That can certainly make it delicious. But if you’re anything like me, one of the reasons to choose a vegetarian sandwich is for fresh plant-based ingredients and a burst of healthfulness. But how do you get enough protein? Here’s my super simple (and tasty!) handmade pick that’s got a nice punch of protein.

italian freekeh “meatballs”

by Jackie Newgent | December 28, 2015 | 4 Comments

You don’t need to give up spaghetti and meatballs when eating healthier. Simply pick a better-for-you pasta, like bean-based or whole grain noodles, and top with vegetarian “meatballs”. I’ve made these with 100% real ingredients and based them on cracked freekeh, which is a young green wheat. They’re not designed to mock meat; they have a culinary quality of their own. The texture and taste of the “meatballs” are craveable … no meat required!