If you’re like me, you keep wondering what you can do to protect yourself from the coronavirus — and ensuing craziness.
Wash your hands.
Hydrate.
Avoid crowds.
Load up on hand sanitizer (if you can get it).
And eat whole grains.
Wednesday is Whole Grains Sampling Day, your friendly reminder from the Whole Grains Council to get more whole grains into your bowl and into your life. A study confirms a diet rich in whole grains and fresh produce contributes to a healthier, longer life. So stock up on your favorite whole grains, from nubbly barley to bubbly quinoa. Try new ones, too. Lately, I’ve been crushing on freekah, ancient cracked green wheat that’s been roasted, so the nubbly grains have a rich, smoky flavor baked right in.
My recipe for Seven Sacred Foods Salad is loaded with barley and freekeh and was inspired by one of our earliest lessons about seasonal, local foods. Deuteronomy, Chapter 8, Verse 7:
For Adonai your God is bringing you into a good land, a land with streams and springs and fountains issuing from plain and hill; a land of wheat and barley, of vines, figs, and pomegranates, a land of olive trees and honey.
This verse speaks of the foods of the good land, which include:
- barley
- wheat
- grapes (and with grapes come wine)
- olives (and olive oil)
- pomegranate
- figs
- honey (some Biblical scholars — and I — believe what’s really meant here is dates and date honey, or silan)
Seven Sacred Foods Salad contains each of these ingredients in a recipe that is low in fat, but high in energy and taste. It’s just the type of sustenance we need to lift our spirits and our bodies in this curious time.
Grab the recipe for this delicious whole grains salad here.
Want more freekeh? I do. Adeena Sussman’s freekeh vegetable soup, from her fabulous book Sababa, is just the ticket to boost spirits and immunity.
Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.
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