Restorative Raw is back on Canadian soil! After a 5-month European adventure, we are more motivated and inspired than ever.
On the last portion of our journey, we found ourselves in the heart of Tuscany, Italy. We arrived with eyes larger than our stomachs, as thoughts of pasta, gelato, and pizza danced in our heads. Meals like this had us full and happy but craving some homey-Restorative-Raw-esque dishes. It was about time for some fiber.
We had noticed, through our travels, that each country appears to value a specific grain, which they tend to emphasize and sell in mass quantities. In the Netherlands, spelt has taken over like the plague. In Italy, the grain of choice is farro.
This Tuscany-grown grain is not a trendy new flavour of the month, however. In fact, farro, otherwise known as emmer wheat, is considered to be the oldest known grain on the planet. Consumption of farro dates back to Ancient Rome! Because it is difficult to grow and produces a relatively low yield, mass production is virtually non-existent in Italy. Hand in hand with small scale farming is the lack of genetic modification and over-processing which means that farro is free to live up to its optimal nutrient potential and provide us with all the good stuff!
This wonderfully chewy and nutty flavoured grain provides a whopping 8 grams of fiber and 10 grams of protein (what what!) per 1 cup! Keep in mind that, for example, women require roughly 25 grams of fiber and 45-55 grams of protein per day, thus, a breakfast of farro is certainly contributing to those requirements. Along with the fiber contained in the intact outer layer of farro (this is what we are missing in commercial grains such as white rice), are a number of B-vitamins, most notably niacin, and minerals including iron and zinc.
Stewing the ripe peaches with cinnamon creates a sweet rich caramel flavour which pairs perfectly with the inherent woody notes of the farro.
Go get your farro on!
CINNAMON FARRO AND STEWED PEACH BREAKFAST
Makes: 4-6 Servings Prep Time: 5 minutes Cook/Total Time: 30 minutes
- 1 cup Farro
- 4 ripe peaches
- ½ TBSP coconut oil
- 2 TBSP ground cinnamon
- 1 TBSP brown sugar
- ¼-½ cup unsweetened almond milk or soy milk
- Pinch of salt
- ¼ cup roasted almonds or cashews
- Bring 3 cups of water to a boil in a medium pot, add 1 cup of farro, reduce heat to a simmer, cover with lid, and cook for 25-30 minutes or until desired texture. Once farro has absorbed water, add in 1 TBSP of cinnamon.
- In a large sauce pan heat coconut oil and add in sliced peaches. Cook for a couple of minutes until peaches have browned slightly.
- Add 1TBSP of cinnamon, coat peaches and let cook for one minute to allow cinnamon to release oils and therefore enhance flavour.
- Pour in almond or soy milk and smash, with spatula, around ¼ of the peach slices (this released some pectin and allows for a thicker “sauce”)
- Add sugar and salt and simmer for another couple of minutes.
- In a small sauce pan, add chopped nuts and roast on med-high heat until golden brown and fragrant.
- Pour peach mixture on top of desired farro amount and top with more almond milk, cinnamon, toasted almonds and whatever other toppings you enjoy!
Authors Note: We’ve tried this recipe with several different fruits and the result is always delicious. A favourite of ours is banana mixed with soft ripe apricots. Go for whatever fruit is in season and experiment!