Sauerkraut & Grain Salad

A good filling salad that doesn't leave you starving an hour later needs to be properly planned out. You need to have some protein in there as well as some carbs. Then, once you've got your base you can add veggies to your heart's content and not have to worry about a thing.

This recipe features raw pumpkin seeds & farro (or millet) as the base. Then I added beet greens (which I grew by the window but you can find at your local farmer's market), local tomato, carrots & sauerkraut.

Adding fermented foods to your diet can help you tonnes. It feeds the "good" bacteria in your belly and depletes the bad bacteria. There's a whole bunch of research done on the matter, but if you're looking for an interesting read, I strongly suggest you start with Grain Brain by Dr. Perlmutter, which discusses the link between food & brain health.


Makes 2 servings

2 C farro ( or millet ), cooked
4 tomatoes
2 carrots, grated
1 C pumpkin seeds
1 bunch beet greens, (or other greens)
4 T sauerkraut
Olive oil, drizzled
Salt & pepper to taste


Cook 20 mins + 5 mins assemble

Cook your farro (or millet) according to the instructions on the package.
In the meantime, grate your carrot, chop your tomato & greens.
Once your grains have cooled, assemble your bowl with all your ingredients.
Top with half the sauerkraut, olive oil, salt & pepper.

Note: The sauerkraut also acts as the "tangy" part of the dressing, so no need to add any lemon or vinegar to this salad.