Raw Vegetable Bowl with Farro and Ginger-Cashew Cream
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Raw Vegetable Bowl with Farro and Ginger-Cashew Cream

Prep: 20 minutes plus soaking
Cook: 15 minutes • Serves: 4

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
1/2teaspoon kosher salt


2 small red and/or yellow beets, peeled and grated
1 avocado, peeled, pitted and sliced
1/3cup diagonally sliced snap peas
1/2cup honey roasted or favorite chickpea snacks
1/2cup matchstick-cut carrots
1/4cup 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 Ginger-Cashew Cream.

Approximate nutritional values per serving:
492 Calories, 21g Fat (3g Saturated), 0mg Cholesterol,
284mg Sodium, 63g Carbohydrates, 16g Fiber, 16g Protein

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