Recipe by Krista A. Parr
Farro is an ancient strain of wheat with a much lower gluten content and a much higher protein content than common wheat. It’s also packed with magnesium, zinc, iron, B vitamins and fiber; all important elements of a balanced fertility diet. With a mild nutty flavor and a chewy but firm texture, farro really works well in salads. Better than quinoa, in my opinion, because it won’t become soggy after marinating in the fridge with veggies and dressing after a few days. While there are many nutrients in this salad that are supportive of male and female fertility, its best quality may be that it sets you up for healthy eating success. Once you have this salad in your fridge (it makes a very large batch!) it is a quick, healthy, nutrient-dense meal or snack that is ready to eat with no further preparation. It’s also versatile: bring to a potluck or picnic, serve as a side dish with whatever is going on the BBQ, or pack it for lunch on top of a bed of lettuce and an avocado on the side. You may wonder why the recipe asks you to melt butter to grill the veggies rather than simply drizzling on olive oil. Butter is a saturated fat which is not easily damaged by high heat cooking (ie. BBQ). Damaged fats behave like free radicals in your body, causing damage to your tissues. As a mono-unsaturated fat, olive oil is more delicate than butter and easily damaged by heat, light, and air. When you consume olive oil raw, it rewards you with numerous health benefits, but when you heat it (especially high heat like BBQ grilling), olive oil becomes a damaged, dangerous fat. If you don’t want to use butter, coconut oil is another great option for high-heat cooking.