On This Segment, It’s All About The Heart.
Chef Cynthia Chea Pean and CEO of WomenHeart Celina Gorre
Discuss the rollout of the Women Heart curriculum, developing community leaders to
help educate and spread the awareness of Heart Disease.
While preparing a heart healthy dish,
North African Farro Salad.
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CHEF CYNTHIA CHEA PEAN
A first-generation American of African and Caribbean descent, Chef Cynthia Chea Pean focuses on nutrient-dense, disease-fighting cuisine featuring ingredients, techniques and flavors of the African diaspora. As an avid traveler throughout Africa, the Caribbean and the United States, she takes every opportunity to expose herself to native foods and local traditions, adapting her recipes to honor the history and communities behind them.
Her innovative and unique globally inspired cuisine is beloved by A-list Hollywood celebrities, Tastemakers, and political icons.
Chief Executive Officer of WomenHeart: The National Coalition for Women with Heart Disease
Celina Gorre is the Chief Executive Officer of WomenHeart: The National Coalition for Women with Heart Disease, based in Washington, D.C. Formerly, she was the founding Executive Director of the Global Alliance for Chronic Diseases, based at the Wellcome Trust in London, UK. There, she headed up the international Secretariat of the alliance of fifteen of the world’s largest research funders focused on implementation research of chronic diseases in low- and middle-income countries, with a total investment of over US$ 250M. From 2009-2011, Celina was the founding Managing Director of the Foundation for the UN Global Compact where she led the team and developed the processes for the private sector to systematically fund the UNGC, and created the overall structure of the New York-based 501(c)3. From 2007-2009, Celina was in the field with UNFPA and UNICEF in Angola as a Senior HIV/AIDS Advisor, advising the government of Angola on its HIV strategy, child survival and nutrition programs, and oil and gas companies on their social and community investments.
North African Farro Salad
Small bowl – for dressing
Large bowl – for salad
2 teaspoons Dijon mustard
3 tablespoons lemon juice (approximately one lemon)
¾ cup olive oil or avocado oil
Salt and pepper to taste
½ tablespoon lemon zest
2 cups cooked faro
½ cup chickpeas
1 cup steamed broccoli florets
¼ cup chopped parsley or cilantro
2 tablespoons chopped green onion
½ cup sundried tomatoes or cored and chopped Roma tomatoes
Prepare farro per package instructions. Set aside to cool
Combine mustard, cumin, lemon zest, vinegar, and, water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Set aside.
In a bowl, combine your cooled farro, peas, tomatoes, broccoli, green onion, and parsley. Gently folding in all ingredients until well combined.
Sparingly drizzle the dressing over the farro mixture and gently mix until the mixture is dressed. You will not use all the dressing. You just want to lightly coat the salad
Can be served over a bed or arugula, spinach or mixed greens, alongside grilled fish or chicken breast.
Serves 4 as a side or 2 as an entree