Day: December 8, 2024

Pharmaceutical companies can breathe a sigh of relief following the European Court of Justice’s recent ruling in the Novo Nordisk A/S case (C-248/23 ). This decision marks the third time the ECJ has softened the rules around deducting pharmaceutical subsidies from the VAT base. Previously, in the German and Hungarian Boehringer cases (C-462/16 and C-717/19), […]

The post ECJ Ruling: Pharma Payments to State Health Insurers Are Rebates, Not Taxes appeared first on Healthcare & Life Sciences Blog.

**Farro Salad with Roasted Butternut Squash: A Nutritious and Flavorful Dish for Any Occasion**

In the world of healthy eating, few dishes strike the perfect balance between nutrition, flavor, and versatility like a farro salad with roasted butternut squash. This hearty, nutrient-packed dish is not only delicious but also easy to prepare, making it an excellent choice for weeknight dinners, meal prep, or even as a show-stopping side dish at gatherings. Whether you’re a seasoned home cook or a kitchen novice, this salad is sure to become a staple in your recipe repertoire.

### **What is Farro?**

Farro, an ancient grain with a nutty flavor and chewy texture, has been a dietary staple for thousands of years. Originating in the Mediterranean region, farro is a type of wheat that comes in three varieties: einkorn, emmer, and spelt. Emmer is the most commonly available variety in the United States and is often sold pearled or semi-pearled, meaning some of the bran has been removed for quicker cooking.

Farro is rich in fiber, protein, and essential nutrients like magnesium, zinc, and B vitamins. Its hearty texture makes it an excellent base for salads, soups, and grain bowls, and it pairs beautifully with a variety of ingredients.

### **The Star Ingredient: Roasted Butternut Squash**

Butternut squash, a winter squash with a sweet and nutty flavor, is the perfect complement to farro. When roasted, its natural sugars caramelize, creating a golden, tender, and slightly crispy texture. Butternut squash is not only delicious but also a nutritional powerhouse, packed with vitamins A and C, potassium, and antioxidants.

The combination of farro and roasted butternut squash creates a satisfying dish that’s both wholesome and indulgent.

### **Why Farro Salad with Roasted Butternut Squash?**

This salad is a celebration of seasonal ingredients and vibrant flavors. It’s a dish that can be enjoyed warm, at room temperature, or even cold, making it ideal for any time of year. The earthy farro and sweet butternut squash are complemented by a variety of mix-ins and dressings, allowing you to customize the salad to your taste.

### **How to Make Farro Salad with Roasted Butternut Squash**

Here’s a simple recipe to get you started:

#### **Ingredients:**
– 1 cup farro
– 1 medium butternut squash, peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 teaspoon ground cinnamon (optional)
– 1 teaspoon smoked paprika or chili powder (optional, for a savory kick)
– Salt and pepper to taste
– 1/2 cup dried cranberries or pomegranate seeds
– 1/3 cup crumbled feta cheese or goat cheese (optional for creaminess)
– 1/4 cup chopped fresh parsley or arugula
– 1/4 cup toasted nuts or seeds (e.g., walnuts, pecans, or pumpkin seeds)

#### **For the Dressing:**
– 3 tablespoons olive oil
– 1 tablespoon apple cider vinegar or balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey or maple syrup
– Salt and pepper to taste

#### **Instructions:**

1. **Cook the Farro:**
– Rinse the farro under cold water to remove any debris.
– In a medium saucepan, combine the farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer. Cook for 20–30 minutes (or according to package instructions) until the farro is tender but still chewy. Drain any excess water and set aside to cool.

2. **Roast the Butternut Squash:**
– Preheat your oven to 400°F (200°C).
– Toss the cubed butternut squash with olive oil, cinnamon, smoked paprika (if using), salt, and pepper. Spread the squash in a single layer on a baking sheet lined with parchment paper.
– Roast for 25–30 minutes, flipping halfway through, until the squash is tender and caramelized.

3. **Prepare the Dressing:**
– In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

4. **Assemble the Salad:**
– In a large mixing bowl, combine the cooked farro, roasted butternut squash, dried cranberries or pomegranate seeds, feta cheese, parsley, and toasted nuts or seeds.
– Drizzle the dressing over the salad and toss gently to combine.

5. **Serve and Enjoy:**
– Serve the salad warm, at room temperature, or chilled. It can be enjoyed as a main dish or as a side

**Protein-Packed Vegan Chili Recipe: A Hearty and Nutritious Delight**

When it comes to comfort food, chili is a perennial favorite. Its rich, hearty flavors and warming spices make it a go-to dish for cold evenings, family dinners, or meal prep. But what if you’re looking for a plant-based version that doesn’t skimp on protein or flavor? Enter the protein-packed vegan chili—a delicious, nutrient-dense recipe that satisfies your taste buds and fuels your body.

This vegan chili is loaded with plant-based protein sources like beans, lentils, and quinoa, making it a wholesome and filling meal. It’s also packed with fiber, vitamins, and minerals, ensuring that you get a balanced and nourishing dish. Whether you’re a seasoned vegan, exploring plant-based eating, or simply looking for a healthier chili recipe, this dish is sure to impress.

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### **Why Choose a Protein-Packed Vegan Chili?**

1. **High in Plant-Based Protein**: Protein is essential for muscle repair, immune function, and overall health. This chili incorporates multiple protein sources, such as beans, lentils, and quinoa, to ensure you’re getting a complete amino acid profile.

2. **Rich in Fiber**: The beans and vegetables in this recipe provide an excellent source of dietary fiber, which supports digestion, stabilizes blood sugar levels, and promotes heart health.

3. **Low in Saturated Fat**: Unlike traditional meat-based chili, this vegan version is naturally low in saturated fat, making it a heart-healthy choice.

4. **Environmentally Friendly**: Plant-based meals have a lower environmental footprint compared to meat-based dishes, making this chili a sustainable choice.

5. **Customizable and Budget-Friendly**: This recipe is versatile—you can adjust the ingredients to suit your taste preferences or use what you have on hand. Plus, beans, lentils, and vegetables are affordable staples.

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### **Protein-Packed Vegan Chili Recipe**

#### **Ingredients**:
– 1 tablespoon olive oil (or vegetable broth for oil-free cooking)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 bell pepper (any color), diced
– 1 medium carrot, diced
– 1 zucchini, diced
– 1 cup cooked quinoa (or substitute with bulgur or farro)
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup cooked lentils (green or brown)
– 1 can (15 oz) diced tomatoes
– 1 cup tomato sauce
– 2 cups vegetable broth
– 2 tablespoons tomato paste
– 1 tablespoon chili powder
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper (optional, for heat)
– 1 teaspoon dried oregano
– Salt and black pepper to taste
– 1 cup frozen corn (optional)
– Juice of 1 lime
– Fresh cilantro, for garnish

#### **Instructions**:

1. **Sauté the Aromatics**: Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.

2. **Cook the Vegetables**: Add the bell pepper, carrot, and zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. **Add the Spices**: Stir in the chili powder, smoked paprika, cumin, cayenne pepper (if using), and oregano. Cook for 1-2 minutes to toast the spices and enhance their flavor.

4. **Combine the Base Ingredients**: Add the diced tomatoes, tomato sauce, tomato paste, and vegetable broth. Stir well to combine.

5. **Incorporate the Protein**: Add the black beans, kidney beans, lentils, and cooked quinoa to the pot. Stir to distribute the ingredients evenly.

6. **Simmer the Chili**: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 20-25 minutes, stirring occasionally to prevent sticking.

7. **Add the Final Touches**: Stir in the frozen corn (if using) and lime juice. Taste and adjust the seasoning with salt and pepper as needed.

8. **Serve and Garnish**: Ladle the chili into bowls and garnish with fresh cilantro. For added texture and flavor, you can top it with diced avocado, vegan sour cream, or a sprinkle of nutritional yeast.

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### **Nutritional Benefits**

This protein-packed vegan chili is a nutritional powerhouse. Here’s a breakdown of some of its key benefits:

– **Beans and Lentils**: Rich in protein, fiber, iron, and folate, these legumes are the backbone of this dish.
–