Earlier this Summer, we spent a Saturday at the Denver Museum of Nature and Science. We learned about gravity and dinosaurs, rocket ships and diamonds. Pretty gripping stuff. But there's really only one lesson that seems to have stuck with Princess H. It was delivered by an extreeeeemly enthusiastic, slightly plump, over-the-hill woman dressed in full-body spandex. And a cape. She definitely had my attention...
Princess H is going through a Pixar-fueled superhero phase, so "Annie Oxidant's" dynamic, multimedia presentation about the wonders of super foods made quite an impression on my aspiring saver-of-the-world.

We have lots of conversations like this:

Princess H: [takes a bite of a carrot] Wow!!
Me: What is it?!
Princess H: I really can see well!!


H: Mom! I need blueberries!!
Me: Sorry, babe, I don't have any right now.
H, panicked: But the free radicals, Mom!! They're everywhere!!!

The Princess' obsession is actually quite useful. She likes to put stuff in the grocery cart, and if it happens to be something I don't want to take home, I just have to point out that it isn't a super food. Horrified, she'll put it back immediately. But we do end up with lots of random produce. So, all summer long we've been noshing on this stuff. It's basically health in a bowl, and also happens to be super delicious.

Also: Do you think Rothko roasted beets?

Super Food Salad 

recipe after the jump!

Boil farro (I usually use about a cup and a half) in salted water for 10-15 minutes until al dente. Drain, rinse, and set aside to cool.

Meanwhile, chop lots of crunchy veggies into small dice and mince fresh herbs. Throw in some fruit, fresh or dried, and some nuts (I like mine salted). I let my kids pick pretty much anything I have around that is sturdy and fresh, which means they're more likely to eat the finished product with enthusiasm.

This time it turned out particularly well. We used:

1 carrot
1/2 sweet bell pepper
1/4 red onion
3 stalks celery
3 roasted beets
2 radishes
2 small gala apples
4 medium leaves kale, tough stems removed
1/2 bunch Italian parsley
a small handful Craisins
a small handful pistachios

I think this salad and I have the same middle name...

Favorite Vinaigrette
1 part whole grain mustard
1 part good jam
2 parts balsamic vinegar
3 parts evoo

Shake it all together in a jar, and add Kosher salt and freshly ground pepper to taste.

Toss all that with the cooled farro and it is delicious and super-satisfying (and vegan!). If I have it around, I also like to add smoked roasted salmon (not regular, lox-like smoked salmon -- also delicious, but probably not right for this particular concoction). If you add the fish, (more super food!), squeeze in the juice of half a lemon, too. As long as you stay away from less-than-stalwart veggies, this stuff keeps admirably in the fridge for days. Soooo good.