SUPERFOOD // KALE:
What makes kale truly amazing is that it is one of the most nutrient dense foods. Kale has more vitamins, minerals, and other nutrients than just about any other food. One cup of kale contains over 100% of your daily needs of vitamins A and K. Vitamin A and K are great for the function of our brain. Higher levels of vitamin A and K are associated with better cognition in the elderly and low levels have been found in many people with Alzheimer’s.
Recipe by Rose Reisman
- 1 cup farro
- 8 oz of diced butternut squash
- 2 tsp oil
- 1 cup chopped onion
- 1 tsp minced garlic
- 2 cups baby kale
- salt and pepper to taste
- ½ cup fresh pomegranate seeds
- 1/3 cup crumbled feta
- 4 Tbsp olive oil
- 4 Tbsp reduced-fat sour cream
- 2 Tbsp reduced-fat mayonnaise
- 2 Tbsp balsamic vinegar
- 4 tsp liquid honey
- 1 tsp minced fresh garlic
- 1 Preheat oven to 425F.
- 2 Add farro to saucepan with 2 cups of water. Bring to a boil. Cover and simmer for 20 minutes, or until tender, drain and let cool.
- 3 Place squash cubes on baking sheet and spray squash with vegetable oil. Bake for 15-20 minutes until tender.
- 4 Meanwhile, sauté onion and garlic in 2 tsp of oil, just until tender.
- 5 To make the dressing: whisk all ingredients together in a small bowl.
- 6 In large serving bowl, toss farro, squash, onions, kale, salt, pepper and dressing. Garnish with pomegranate seeds and feta.