Sweet & Savory Ancient Grains

Although called ancient grains, many of these versatile ingredients are actually seeds packed with fiber, protein, healthy fats, vitamins and minerals. With mild flavors, they make perfect starters for a variety of meal options, from a sweet breakfast porridge to a savory dinner main dish.

Easy Week night recipes

Don’t have time to cook? Nervous about trying something new? Mark Adams, a local naturopathic doctor specializing in natural nutrition and sports science, recommends Jovial’s einkorn pasta as an introduction to ancient grains. It’s a meal that quickly became a favorite of his 5-year-old son, passing the picky eater’s test. Below he combines it with raw Parmesan cheese and a high-quality red sauce for a satisfying and healthful go-to weekday.

Einkorn (rhymes with “fine corn”) is a genetically unchanged ancient grain dating back thousands of years. Many believe it is the first wheat grain used by humans. It has significantly less gluten, less starch and more protein than modern wheat. In fact, einkorn has more protein than any other grain at eight to nine grams per two-ounce serving. For reference, an egg has about six grams of protein.

Einkorn is one of the few grains that has not been hybridized—making it a nutrient-dense and naturally less reactive alternative to modern wheat, mostly due to the lower gluten component.

pasta with raw parmesan

Prep Time: 5 Minutes | Cook Time: 10 Minutes


  • 1 Bbox Jovial einkorn pasta
  • 16-ounces Red sauce
  • 1 cup Grated raw Parmesan cheese


  1. Cook pasta as directed on the box, and heat the sauce in a pan on low until warm. Drain pasta, and add a tablespoon of olive oil if desired. Top with sauce and raw Parmesan.

Pecan Pie Bowl with Farrow

Prep: 15 Minutes | Cook time: 30 Minutes


  • 1 cup Farro
  • 1 1/2 Cup Water
  • 1 1/2 cup Nut milk of choice
  • 1/4 teaspon Vanilla Extract
  • 1/4 Cup Maple Syrup
  • 1 pinch Sea Salt
  • 1/2 Cup Crushed Pecans
  • To Taste Banana Slices & Mixed Berries


  1. In a large stock pot, bring the water to boil and add the farro and nut milk.
  2. Turn the heat to low, and let simmer for 15 to 20 minutes, stirring occasionally.
  3. Add the vanilla extract, maple syrup and sea salt. Once slightly cooked, top with the fruit.

Italian-Inspired Millet Salad

Prep Time: 15 minutes | Cook Time: 30 minutes


  • 2 cups Zucchini, cubed
  • 2 cups Eggplant, cubed
  • 1 cup Tomato, diced
  • 1 cup Millet
  • 2 cups Vegetable Stock
  • 1 cups Basil
  • 1/3 cup Pine Nuts
  • 2 Cloves Garlic
  • 1/3 cup Parmesan Cheese
  • 1/4 cup Olive Oil
  • 1 tablespoon lemon juice


  1. Heat your oven to 450 degrees Fahrenheit, and roast the zucchini and eggplant for 25 minutes. In a large stock pot, bring the vegetable stock to boil and add the millet. Turn the heat to low and let simmer for 20 minutes, stirring occasionally.
  2. In a food processor, add all the pesto ingredients and blend until smooth.
  3. In a large mixing bowl, combine the vegetables, millet and pesto. Add a squeeze of lemon and salt and pepper to taste.

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