Tuesday, August 11, 2015

Freekeh Foods Review & GIVEAWAY!

Remember when I said I wouldn't go another two weeks without updating?

So that didn't happen.

I tried my best. I really did!

Well TODAY I am pairing up with my friends at Freekeh Foods to share a favorite recipe and provide YOU with a chance to score your own bag of freekeh!

A lot of you are probably asking yourselves, "WHAT IS FREEKEH?!"

Freekeh Foods describes freekeh as "a process which means 'to rub' in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up, and 'Eureka!' Freekeh was created." Freekeh Foods offers the grain in three flavors: Original, Rosemary Sage, and Tamari.

When I gave up meat almost three years ago, I began searching for new foods to eat that were nutrient-dense and contained protein. Freekeh became one of my favorite ancient grains because not only does it contain more nutrients than other grains like wheat and rice, but it's absolutely delicious! As a busy plant-based athlete, I'm always looking for recipes that I can make ahead of time and store in the refrigerator or freezer so that I don't have to cook every night. This week, I used my Original Freekeh to make Roasted Sweet Potato Stew with Kale and Freekeh, a recipe straight from the Freekeh Food's website!

Sweet Potato Stew with Kale and Freekeh

1 8-ounce package cracked freekeh, any variety (I used Original)
3 sweet potatoes, scrubbed, cut into 1-inch cubes
4 cups vegetable broth
2 bay leaves
1 bunch of fresh Lacinato kale, cut into bite-sized pieces
1 small onion, diced
1 12-ounce can garbanzo beans, rinsed and drained
1 12-ounce can fire roasted tomatoes
2-3 garlic cloves, diced

Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.

Continue to cook longer for richer flavor, adding water or more broth if desired.

  • Sprinkle a little nutritional yeast on top for a “parmesan cheese” flavor without the fat.
  • Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.

Want to get your freekeh on??? Leave me a comment telling me which flavor of freekeh YOU would like to try (Original, Rosemary Sage, or Tamari) for your chance to win a bag of your own! Contest ends Friday, August 14th at 11:59PM EST. Winner will be announced Monday, August 17th!


  1. NOM... gimme allllLlllLLLL the tamari freekeh please :D hehe

    1. I haven't tried it but it sounds sensational!

  2. Original sounds delicious. I know plain Jane.

    1. Not plain at all! Freekeh has tons of flavor on its own!

  3. Looks awesome & healthy! Love Freekeh right now too!!

    1. It's amazing! Don't forget to let me know which flavor you would try!

  4. I would love to try the original. I think it'll help me come up with more recipes. :)

  5. I would love to try any of them- sage sounds like it would make a great stuffing type recipe