A Note From Lee

Many years ago, when I first heard about quinoa, I thought “no way.” Then I actually tried it—and ended up loving it. That's what started me down the road of ancient grains, and I've been a little obsessed ever since.

It took time to learn how to prepare them the right way, but the flavor is something I just don't find in modern, over-processed grains. I know carbs and grains have taken their share of hits lately—gluten, too many carbs, lectins, phytic acid. Hoosier One came partly out of my own health journey—learning to open my diet back up instead of cutting more and more things out. Ancient grains, prepared the right way, became one of my favorite things to work with. This bowl is a good example of that.

Butternut Squash

One of the easiest starches on the body — minimal natural plant defenses and a real source of polyphenols. It's a gentle, digestible base for a bowl built around whole foods.

Organic Lacinato Kale

We use lacinato (dino) kale specifically — it runs lower in oxalates than curly kale, and organic keeps pesticide residue down further. Curious about oxalates?

Organic Fuji Apples

Apples are a regular on the Dirty Dozen list, so this is one place organic makes a real difference. See the full list here.

Organic Wild Rice Blend

Rounds out the grain base alongside the farro — texture and nutty depth, without leaning on a single starch to carry the whole bowl.

Farro, Pressure-Cooked

Pressure-cooking is our modern take on the traditional soak-and-slow-cook approach — it breaks down phytic acid and lectins so the grain is easier on your body, without an overnight soak.

Extra-Virgin Olive Oil

A lot of "extra virgin" olive oil on store shelves doesn't actually meet the standard. We source an oil that's been tested for purity and freshness through UC Davis's olive oil testing program — so what's on the label is what's actually in the bottle.

Dried Tart Cherries

Rich in anthocyanins — the polyphenols behind tart cherry's reputation for supporting a healthy inflammation response.

Goat Cheese

Goat's milk is naturally almost all A2 casein — the easier-to-digest type, no herd testing required. It's just what goat milk is.

Real Brown Butter

We melt grass-fed butter and let it cook until the milk solids turn deep golden brown — a slow, hands-on step most kitchens skip entirely. It's what gives this vinaigrette its nutty depth instead of just tasting like oil and acid.

Raw Apple Cider Vinegar, With the Mother

Unfiltered, unpasteurized — the real thing, not the clear stuff most bottled dressings use.

Pure Maple Syrup, Not Refined Sugar

A natural sweetener that balances the acid without the flat sweetness of processed sugar.

Fresh Lemon Juice & Zest

Not bottled. We juice and zest real lemons, which is why the vinaigrette tastes bright instead of just sour.

Fresh Thyme & Shallot

Finely chopped and minced fresh, not dried or jarred — small details most dressings don't bother with.

Cinnamon & Fresh Nutmeg

A warm, subtle finish that ties the whole bowl together — the kind of detail you'd expect from a plated fall dish, not a to-go container.