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Spring Cleaning? Let's Start with Your Plate!

For me, spring has always been a time of reflection and renewal, especially when it comes to my diet. It is normal to feel sluggish and uninspired as winter comes to an end. In this month's newsletter I shared three simple yet effective strategies for spring cleaning your diet and embracing the abundance of seasonal foods.

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Are you ready to embrace the abundance of fresh, seasonal produce?

Here is a recipe that I have shared with countless clients over the years and they are still using it weekly! This recipe uses Easter egg radishes, a vibrant and visually compelling radishes are not only perfect for spring, but add a delightful crunch to any dish.

Farro Salad

Adapted from Charlie Bird's NYT Recipe

1 cup Farro, uncooked (has gluten)

1 cup broth or water

2 tsp. salt 2 Bay Leaves

2 cups water

8 Tbls olive oil

2 Tbls fresh lemon juice, (1 lemon)

½ cup parmesan cheese, shredded (optional)

½ cup unsalted pistachio nuts, chopped (or other favorite nuts, chopped)

The following ingredients you can omit, substitute or enjoy in any combo or quantity you like 2 cups arugula leaves, chopped ½ cup parsley or basil, chopped ½ cup mint leaves, chopped ¾ cup halved cherry or grape tomatoes ½ cup thinly sliced radish

In a medium saucepan, bring farro, broth, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Taste test for doneness and set aside to cool - discard bay leaves In a salad bowl, whisk together olive oil and lemon juice. Add farro, cheese, if using and pistachio nuts and mix well. This base will keep up to 4 hours at room temperature or overnight in the fridge. Bring to room temperature before finishing to serve Just before serving fold in any greens; arugula, herbs, tomatoes, radish and top with flaky salt.


Michelle DeWolf Health Coach Practice Collaborates with Dexafit!

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