Easy Sorghum Recipe

Get ready to bring a little flair to your fall. And by flair, I don’t mean accessories you’ll be dressing yourself in. I’m talkin’ real. wholesome. fabulous. delicious. fresh. vibrant. amazing. food you’ll be eating. Catch my drift? Hehe.

Vegan-Simple Sorghum Arugula Salad with Gluten-Free Rye Croutons

If your idea of cooking is tossing a bunch of fresh ingredients in a bowl, then you’re my kind of people. Eating clean, feel-good food makes my heart sing. And I’m sure it makes your tummy happy, too.

You know those simple recipes you want to make over and over again? Because…well, they’re simple and they taste so good.

This is one of those recipes.

So, prepare yourself.

Vegan Sorghum Salad

I know you’ve got Halloween popping up in your face tomorrow with more sugar and chocolate then you’d like to see. Am I right?

Thought so.

Simple Sorghum Arugula Salad with Gluten-Free Rye Croutons-Vegan-Dairy-Free

Well, if you’re going to treat yourself to some sweet goodies tomorrow, you’ll want to fill your belly up with some whole grains, fiber, antioxidants, vitamins and minerals. And even if you’re not partaking in any Halloween goodies, you’ll still want to fill up on this salad.

Trust me.

It’s a keeper.

gluten-free-croutons

I thought of this recipe back in the summer when I was making a few summer salads and I thought ahead to the Fall when I often crave more fresh greens and salads before the chilly winter sets in. And the idea for this sorghum salad popped into my mind. The highlight? Well, the rye croutons from Canyon Bakehouse, of course.

I haven’t had rye bread in about 20 years. I kid you not.

Deprived? Maybe.

Simple Sorghum Arugula Salad with Gluten-Free Rye Croutons-Vegan

But I haven’t seen any gluten-free rye bread (okay I live under a rock in biggest city of the world) and I had no idea this existed. Then again, I just discovered Taylor Swift and her feel-good music about 6 months ago, too. So, don’t judge. It’s all a part of my healing process where I’m coming out of 10 years of chronic illness and starting to taste flavor and feel an amazing energy come over me each and every day.

Canyon-Bakehouse-Croutons-gluten-free

So, today I’m combining my energy and love in this vibrant salad. You’ll want to make it tonight and then again next week so prepare yourself. And stock up on rye bread, beacause these croutons- are TDF…..(to die for).

Enjoy!

(And have a Happy Halloween).

xox

For more of my favorites, follow along on facebook, pinterest, instagram, twitter and google plus.

Simple Sorghum Arugula Salad with Gluten-Free Rye Croutons
 
Prep
Cook
Total
 
Gluten-Free, Dairy-Free, Soy-Free, Egg-Free, Sugar-Free
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 1 cup sorghum
  • 3 cups water
  • ----------------------------------------------------------
  • Gluten-Free Rye Croutons
  • 4 slices Canyon Bakehouse Gluten-Free Deli Rye Style bread, cut into ½ inch cubes
  • 1 Tbsp. extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste
  • -----------------------------------------------------------
  • Salad
  • 2 cups arugula
  • Handful of finely chopped fresh parsley
  • Handful of finely chopped fresh basil
  • 4 red radishes, finely diced
  • ½ small red onion, finely diced
  • 2 Tbsp. sunflower seeds, optional
  • Juice of 1 large lemon
  • 1 Tbsp. extra-virgin olive oil, plus more if needed for serving
  • Pinch crushed red pepper flakes
  • Pinch fresh lemon zest
  • Sea salt and freshly ground pepper, to taste
Instructions
  1. Cook the sorghum, combine sorghum and water in a medium saucepan and bring to a boil; reduce heat and simmer for 1 hour or until tender. Remove from heat and fluff with a fork.
  2. Preheat oven to 350 degrees F.
  3. Bake cubes of bread on a rimmed baking sheet for 10-12 minutes or until golden brown and crispy. Remove from the oven and set aside.
  4. In a large bowl, combine the arugula, parsley, basil, radishes, red onion, optional sunflower seeds and cooked sorghum. Add the croutons.
  5. In a small bowl, whisk olive oil, crushed red pepper flakes, lemon zest, sea salt and pepper; whisk to combine. Add more oil if needed and drizzle over the arugula mixture. Toss to combine and serve immediately.

 

 

 

This post was sponsored by Canyon Bakehouse. All opinions are my own.

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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