Celebrate summer with stewed nectarines, blueberries, raspberries and blackberries atop this light and fluffy vegan and refined sugar-free polenta cake.
This porridge recipe makes great use of leftover Farro and seasonal peaches. A touch of cinnamon adds a wonderful aroma and an earthy flavour that will wake up your taste buds.
Farro makes a great alternative to pasta or rice in this wholesome summer salad. It’s naturally low fat and is a good source of protein, fiber, and vitamin B complex among other things. Here it is mixed with carrots, zucchini, sundried tomatoes, shallots and edamame beans and topped with my go to Lemon Basil Dressing.