Functional Funky Farro
Spiritual Nutrition:
💜 Purple (Third Eye):
Dill — sharp, aromatic clarity and intuitive alignment
💚 Green (Heart):
Olive oil + feta — softens the emotional body and supports ancestral nourishment
💛 Yellow (Solar Plexus):
Dijon mustard — digestive spark, flavor expression, and emotional confidence
🔴 Red (Root):
Ground beef + farro + garlic — grounding nourishment, immune defense, and whole-body strength
Nourishment Notes
This recipe started as a simple craving: something warm, salty, and fast. But over time, it’s become one of those meals I come back to over and over.
It checks every box—gut support, protein, flavor, leftovers. I love that farro is ancient and chewy, and that it pairs so well with nourishing broth. I love that you can prep this at the start of the week and know that your future self is going to open the fridge and feel cared for.
This is what I call a “quick win” recipe. It doesn’t ask a lot from you, but it gives a lot back.
Cook it when you’re tired, when you want to get back on track, or when you want to feel your energy come back to your center.
It’s hearty, tangy, and grounding—and every time I make it, I remember that nourishment can be both functional andemotional.
Serves: 4 friends or meals
Cook Time: 35 minutes
Ingredients
Local Grass-Fed Ground Beef – 1 lb, ethically sourced
Whole Farro – 1 cup (I use Bob’s Red Mill)
High-Quality Bone Broth – 4 cups (local or homemade if possible)
Filtered Water – 4 cups
Garlic – 1 clove, peeled and chopped
Fresh Dill – handful, lightly chopped
Dijon Mustard – 2 tablespoons (check for clean ingredients)
Feta – ½ cup, crumbled (ideally sheep’s milk)
Extra Virgin Olive Oil – for drizzling
Sea Salt + Fresh Cracked Pepper – to taste
Local hot sauce – optional, for serving
Method
In a large pot, bring the broth and water to a boil. Add farro, reduce heat, and simmer uncovered for 30 minutes.
Meanwhile, brown the ground beef in a separate pan, seasoning with sea salt and pepper. When nearly done, stir in chopped garlic and sauté for 2 minutes. Remove from heat and mix in Dijon until coated. Let cool slightly.
In a large mixing bowl, combine the dill and feta. Once farro is cooked, drain using a colander and rinse briefly with cold water to cool. Add farro and beef mixture to the bowl.
Drizzle with olive oil, finish with flaky salt and pepper, and top with Tabasco if desired.
Serve warm or cold. Keeps well for leftovers.
Share your version with me!
Tag @spiritualhealthexpert and use #thewholeyou so I can see what’s cooking in your healing kitchen!
