Sunday, June 13, 2010
Tuesday, May 4, 2010
Millet, although considered by many a humble grain, is actually a seed and a nutritional champion. It shares the spotlight with buckwheat & quinoa as being one of the few alkaline forming "grains". Millet does not feed candida, is a good source of fiber, and is a fantastic source of magnesium which helps with migraine headaches, constipation and supports heart health.
1 1/2 cups millet*
3 cups water
1 1/2 teaspoons sea salt
1/4 cup neutral flavor coconut oil or extra-virgin olive oil
3 cloves garlic, crushed
1 teaspoon red pepper flakes
2 cups chopped fresh spinach
1/2 cup shredded aged gouda
Cook millet with salt, oil, garlic and red pepper flakes in 3 cups water over medium-low heat for approximately 55 minutes, covered, until the consistency of a soft porridge. Stir often.
Remove from heat. Stir in fresh spinach and shredded gouda. Spread millet mixture into a 9-inch ceramic quiche pan and cool completely. Cut into 8 wedges & serve.
Thursday, April 15, 2010
For those of you unfamiliar with quinoa, think Peruvian superfood. An excellent source of vegetarian protein, this grain is difficult to match. Quinoa makes a fantastic substitute for couscous or cracked wheat, which is shown in the recipe below. Enjoy!
3 cups cooked quinoa*
1/4 cup extra virgin olive oil
3 cloves garlic, crushed
1 teaspoon Himalayan sea salt
1/8 cup white balsamic vinegar or lemon juice
1/2 cup chopped fresh basil
2 heirloom tomatoes, medium chop
1 English cucumber, medium chop
Combine olive oil, garlic, salt, basil, and balsamic vinegar or lemon juice. Add cooked quinoa, tomatoes, and cucumber. Toss gently and serve.
* rinse quinoa before cooking to remove any bitter oils present.
Sunday, November 29, 2009
- As the days turn blustery and chill, I could not resist adding this warming recipe to our collection. There is something about a spicy, pureed soup with fall vegetables which I find especially inspiring at this time of the year. For those of you who need a more mild version, where the spice is concerned, omit the red pepper flakes.
- Tunisian Winter Pumpkin Soup2 cups onions, chopped3 cloves of garlic, crushed2 tbsp extra virgin olive oil½ cup carrots, peeled and sliced½ cup sweet potatoes, peeled and sliced1 ½ tsp salt2 ½ cups water or light vegetable stock1 cup Roma tomatoes, chopped1/2 cup sun dried tomatoes, chopped1 tsp ground cumin½ tsp ground nutmeg½ tsp ground cinnamon2 tsp paprika1 ¾ cups pumpkin, cooked
- SPICE SWIRL
- 1/2 cup full fat yogurt, preferably Greek.
- 1 tsp garlic, minced or pressed
- 4 tsp ground coriander
- ¼ tsp ground cayenne
- 1/4 tsp red pepper flakes
- 2 tbsp fresh cilantro, minced
- ⅛ tsp salt
In a soup pot, sauté the onions in the oil until they become translucent, about 10 minutes.
Whole Grain Spelt Soda Bread
2 T extra virgin coconut oil
2 cups whole grain spelt flour
2 tsp baking soda
2 tsp baking powder (non-aluminum)
1 tsp sea, Himalayan, or Celtic salt
2 tsp caraway seeds, optional
1 cup buttermilk
Preheat oven to 425°F. Oil & flour a loaf pan and set aside. Sift flour, baking soda, baking powder, and salt together in a medium mixing bowl. Add caraway seeds. Mix in buttermilk until dough pulls together. Transfer to loaf pan and bake for 45 minutes, or until toothpick inserted into center comes out clean. Remove from oven and let cool on a rack for 15 minutes before slicing.