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  • Farro and Ginger-Cashew Cream
  • 1 cup pearled farro
  • 1 cup raw unsalted cashews
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • Toppings
  • 2 small red and/or yellow beets, peeled and grated
  • 1 avocado, peeled, pitted and sliced
  • 1 cup diagonally sliced snap peas
  • 1/2 cup honey roasted or favorite chickpea snacks
  • 1/2 cup matchstick-cut carrots
  • 1/4 cup matchstick-cut radishes
  • Microgreens and toasted cumin seeds for garnish (optional)


  1. Prepare Farro and Ginger-Cashew Cream: Prepare farro as label directs; cool. Makes about 3 cups.
  2. Heat 2 cups water to a boil over high heat. In medium bowl, pour boiling water over cashews; soak 1 hour, drain and rinse. In blender, blend cashews, lemon juice, ginger, turmeric, salt and 1 cup water on high until smooth. Makes about 1-1/4 cups.
  3. Divide farro into 4 bowls. Arrange Toppings over farro; garnish with microgreens and cumin seeds, if desired. Serve with 1 cup Cashew-Cream Sauce.

Facts. Finds. Flavors.

Use remaining Ginger-Cashew Cream drizzled over an Asian-inspired salad or roasted vegetables.

  • 498 Calories
  • 21g Fat (3g Saturated)
  • 0mg Cholesterol
  • 284mg Sodium
  • 64g Carbohydrates
  • 17g Fiber
  • 17g Protein