Pomegranate Farro Bowl | Interview and Cooking with Sharon Palmer, R.D.
1715 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
Here's her new book California Vegan:
https://www.amazon.com/dp/1493050508?ref=exp_chefaj_dp_vv_d
Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian
Known as The Plant-Powered Dietitian, Sharon has established an award-winning career in the field of plant-based nutrition and sustainability. One of the most widely recognized registered dietitians in the world, Sharon is an accomplished writer, editor, blogger, author, speaker, professor, advisor, and media expert. In particular, she has gained recognition for her expertise in plant-based nutrition and sustainability. Sharon has authored over 1000 articles in a variety of publications, including Better Homes and Gardens, Oprah Magazine, and LA Times. Her book The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today (The Experiment, July 2012) was a critical success, which was followed by her second book Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes in July 2014.
Her latest book, California Vegan: Inspiration and Recipes from the People and Places of the Golden State, will be published on March 1, 2021. And she’s currently working on her fourth book on plant-based eating due for publication in 2022. Sharon also has contributed to several book chapters on nutrition and sustainability. She serves as the nutrition editor for Today’s Dietitian, associate faculty in the MS of Sustainable Food Systems Program at Prescott College, judge for the James Beard Journalism Awards, nutrition consultant for several organizations such as AICR and Oldways, and co-founder of Food and Planet. Sharon presents frequently at conferences, and is a weekly contributing nutrition expert in the media, including print, online, radio, podcasts, television, social media, videos, and film. Sharon enjoys organizing farm and sustainability tours across the world, including her collaboration on her Italian Alps Sustainability Food Tour. Sharon recently completed her Master of Science in Sustainable Food Systems from Green Mountain College in Vermont. And she still has time to blog every day for her popular online community (400 K members strong and growing) at The Plant-Powered Dietitian. Living in the sustainability mecca of Ojai, California with her husband and two dogs, Sharon enjoys tending to her own organic garden, visiting the local farmers market, volunteering in local environmental organizations, and cooking for friends and family.
Farro Bowl with Pomegranates and Cucumbers
For the farro:
11/2 cups farro, uncooked 41/2 cups water
Pinch salt
For the pomegranate cucumber salad:
1/2 cup pomegranate arils (seeds)
3 Persian cucumbers, sliced
2 mandarin oranges, peeled, separated into segments
4 green onions, sliced
1/2 cup coarsely chopped fresh mint leaves
2 cloves garlic, minced
11/2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon ground
coriander
1/4 teaspoon black pepper
For the vegan yogurt dressing:
1 5-ounce container cultured plant-based yogurt,
plain, unsweetened (soy, almond, cashew)
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon thyme
1/2 teaspoon cumin
Pinch sea salt and ground
black pepper
For the garnish:
1/2 teaspoon sumac
4 teaspoons sesame seeds
To prepare the farro:
Cook farro in a medium pot with water and salt. Simmer over medium heat for about 25–30 minutes, until grains are just starting to crack open. Drain off any remaining water, and cool until it is at room temperature.
To prepare the pomegranate cucumber salad:
In a medium mixing bowl, combine pomegranates, cucumbers, orange segments, green onions, mint, garlic, olive oil, lemon juice, coriander, and black pep per together.
To prepare the vegan yogurt dressing: In a small bowl, mix together plant-based yogurt with garlic, lemon juice, thyme, cumin, and salt and pepper until smooth.
To assemble the bowls (makes four):
Fill each individual bowl (about 2 cups serving size) with:
One-fourth (about 3/4 cup) of the cooked, cooled farro in the base of the bowl.
Top with one-fourth (about 1 cup) of the pomegranate cucumber salad.
Dot with one-fourth (about 3 tablespoons) of the yogurt dressing.
Sprinkle with a pinch sumac and 1 teaspoon sesame seeds over each bowl.
Serve immediately.
Nutrition information per serving: 418 calories, 10 g total fat, 1 g saturated fat, 0 mg cholesterol, 29 mg sodium, 69 g carbohydrates, 8 g fiber, 13 g sugar, 14 g protein