Posted on Sep 14, 2015
By: Michelle Hochstein, Communications Intern
Fiona Green leads a healthy lifestyle. Running competitively in half marathons and 5k races every weekend is a normal affair. Healthy food is a must. This is what inspired Green to begin cooking sorghum.
Having next to no experience cooking and baking with sorghum, Green decided to experiment with it. She explored its versatility with sorghum flour, popped sorghum and whole grain sorghum before finally perfecting a recipe for Chicken, Leek and Sorghum Soup. Her hard work paid off, and her recipe took third place in the first ever Sorghum Recipe Showdown and added a satisfying and nutritious dish to her recipe collection.
“What I really enjoyed about sorghum was that everything I made had kind of a healthy twist to it, so I didn’t feel like I was doing something bad for myself,” she said. “I felt like I was helping myself, and I was learning.”
Originally from Scotland, the Keller, Texas, resident developed a love for cooking and baking at a young age after watching her mother in the kitchen. Since then, she learned how to incorporate different foods into healthy, flavorful dishes and is always on the lookout for new ingredients to utilize.
“I have been cooking since I was young, but it was only last year that I started to enter some recipe contests, and it is just so much fun,” she said.
Inspiration for her award-winning sorghum recipe came while in the grocery store. She said she has always enjoyed chicken and leek, and when she stumbled upon fresh leek in the store, she could not resist. She has always enjoyed making soups, so the result came easy to her.
“With soups you can’t really go wrong, they are just so satisfying,” she said. “It’s one of those meals you can make out of ingredients you already have, and it’s never the same twice.”
Although she had never utilized pearled grain sorghum in a recipe before, Green said she quickly learned the process and liked every dish she made.
“It’s easy to make, and it’s light. It’s one of those foods that you eat and you just feel much healthier after you finish eating it,” she said. “Sorghum is something that I am definitely going to keep making.”
As the co-director for an animal rescue group, Green said she is becoming more interested in learning more about the benefits of utilizing sorghum as a pet food ingredient as well. Sorghum is high in anti-oxidants, naturally gluten-free, has a measurable amount of dietary fiber and has a meaningful amount of minerals.
“You want to make sure that what you are feeding the animals is something that they need, and it’s not just filling them up,” Green said.
With a new-found taste for sorghum, Green said its nutritional components have made it a main stay in her kitchen and as a result of its versatility hopes to share the benefits of sorghum with the animals she works with in the near future.As the third-place winner of this year’s Sorghum Recipe Showdown, Green will receive a Sorghum: The Smart Choice apron. Find her winning recipe and other recipes on the Sorghum Checkoff website. Follow us on social media outlets like Facebook, Twitter and Pinterest to keep up with the latest sorghum recipes and information.