Bluebird Grain Farms Farro and Amaranth Pilaf with Cherries

Bluebird Grain Farm grows ancient grains like emmer farro, an ancestor of modern wheat. Said to be the first cultivated grain, farro, a hard wheat from the Fertile Crescent in Western Asia, has 20% more protein than modern wheat and seems to cause fewer allergies too. Its insoluble fiber feeds the friendly bacteria in our gut. If you want to cook farro plain, cook it in lots of water like pasta, drain excess water after 50 minutes. It stays al dente. Use hot or cold; risotto-style; in salads or soups.

And amaranth? Grown by the Aztecs and then virtually eliminated in the Spanish conquest, amaranth is tall and bushy with flowers that contain about 60,000 seeds each! Like its relative quinoa, amaranth is gluten free. Its seeds have, according to the USDA, a third more protein than rice, sorghum and rye.

Smoothie Inspiration

Smoothies are great because they’re breakfast in 60 seconds or less, packed with antioxidants and phytonutrients and protein and healthy oils. Plus, they’re delicious if you do them right. Seriously, though, it’s pretty hard to do them wrong...  

The following recipes are meant as inspiration only. Improvise! Each is a hearty meal, or 2 snacks. Most are not too sweet; you can always add something.  [Debra says: Got a Vitamix? These terrific blending machines make every smoothie velvety in seconds. We’ve got the Vitamix 7500, with its lower profile, quieter and much more powerful motor at a great price, $479. Colors? Red, white and black.]