Australian Yoga Journal - April 2016

april 2016

yogajournal.com.au

64 FOOD STYLIST: BETH HAWKINS; ASSISTANT FOOD STYLIST: ANGELA CALDWELL; PROP STYLIST: NICOLE DOMINIC

1 cup uncooked farro

2 pinches salt

½ cup light coconut milk

3 Tbs. fresh lime juice

1 medium shallot, finely chopped

(2 Tbs.)

1 Tbs. olive oil

1 firm apple, such as Braeburn

½ large bunch dinosaur kale (also known

as Tuscan kale, back kale or cavolo nero),

stems removed, leaves cut into 2.5 cm

pieces (3 packed cups)

½ cup walnut halves, coarsely chopped

1 Bring farro, 2 cups water, and salt to a

boil in medium saucepan; boil 6 minutes.

Reduce heat to low, and simmer 30 to 35

minutes, or until farro is tender and no

liquid remains. (Drain excess water if farro

cooks before all water is absorbed.) Spread

farro on a small baking sheet; season with

salt, if desired, and cool 3 to 5 minutes.

2 Combine coconut milk, lime juice,

shallot, and oil in bowl. Set aside.

3 Core apple, and slice fruit into 2.5 cm-

thick wedges. Slice wedges crosswise into

3 mm-thick triangles.

4 Toss together kale, farro, apple,

and half of the walnuts in large bowl.

Add coconut milk dressing, and toss

to coat. Season with salt and pepper,

if desired. Sprinkle with remaining

walnuts.

PER 1-CUP SERVING 231 cal; 9 g prot;

9 g total fat (2 g sat fat); 33 g carb;

0 mg chol; 58 mg sod; 5 g fibre;

4 g sugars

Substitute cooked

buckwheat, brown rice,

or quinoa for the farro.

MAKE IT

GLUTEN-FREE!

FARRO AND KALE SALAD WITH COCONUT MILK

SHALLOT DRESSING

SERVES 6

No one will be able to tell that the rich, creamy dressing for this greens-and-grains salad is made with

coconut milk—but everyone will know it tastes delightful.