Well, once I saw how easy it is to work with freekeh, I kind of went crazy and have already eaten most of the bag. The nutritional content in just half a cup is pretty amazing, so I plan to keep this grain in rotation.
Not so amazing, however, are my knife skills. You may remember my friend Nadira peeled a raw tomato like an apple. Well, I can’t even peel an apple that way, let alone a tomato! So I used this old trick:
Now, I have been concerned about my protein intake as of late. Turns out I’m not doing too bad, but I try to get in a little extra every now and then just in case. So for this meal, I decided to add blackeye peas.
Of course the onions and garlic are for the base.
After I sauteed the onions and garlic in olive oil until they started to feel tender, I drained (and rinsed and drained and rinsed and drained) the blackeye peas and added them in, along with some chopped celery. To this, I added salt and pepper, to taste.
Then the peeled tomato, chopped. About half a cup of freekeh went in shortly after, and I cooked it for a few minutes without water so it could just absorb the flavors. Then I added about 1.5 – 2 cups of water.
But it ended up pretty thick. I had mine with nutritional yeast sprinkled on top, you’ll see that picture in the banner if you clicked through directly to this recipe. If you’re just looking from the homepage and can only see Abe’s face in the banner, well, then you’ll just have to feast your eyes on my brother’s bowl. He made his extra pretty by putting the avocado on top.
According to MyFitnessPal.com, a website I have been devoted to since the new year began, the freekeh, blackeye peas & avocado together garnered me 17 grams of protein, and a whopping 32% percent of the iron I need in a day. But – ahem – let us not talk of calories and fat. That’s what my gym membership is for!!