Spicy Curried Millet w/ Peas
1 & 1/2 TBSP coconut oil, butter, or ghee 3/4 cup millet, rinsed in mesh strainer 3/4 cup chopped onions 2 cloves garlic, minced 1 TBSP curry powder 1/2 tsp ground cumin 1/2 tsp ground turmeric 1/4 tsp cayenne (or less if you want it milder) 1 & 1/2 cups water 1/2 tsp pure salt 1/2 cup frozen peas (optional) In a small saucepan (1 & 1/2 quart pot works well), heat the oil or butter over medium heat. Add the millet; cook, stirring, until the millet crackles, about 2 mins. Add the onions & garlic; cook, stirring until veggies are softened, about 2 mins. Add the curry...
Read MoreQuinoa w/ Brussels Sprouts, Tempeh & Toasted Almonds
For the Quinoa: 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt 1 & 1/2 cups quinoa For the Vegetables: 1/3 cup butter, ghee, or coconut oil 2 cups thinly sliced onions 1/2 tsp caraway seeds (optional) 1 (8 oz) package soy tempeh, sliced into bite-sized pieces 1 red bell pepper, seeded & thinly sliced 1 pound brussels sprouts, trimmed & cut lengthwise into thirds 1/4 cup tamari/soy sauce 2 TBSP mirin pure salt & freshly ground black pepper to taste 1/2 cup chopped toasted almonds (optional) lemon wedges for serving To Prepare the Quinoa: Rinse the quinoa well in a...
Read MoreSesame Millet
1 cup millet 3 cups water 1 tsp pure salt 2 TBSP extra virgin olive oil 3 TBSP toasted sesame seeds (more or less) Rinse millet in a mesh strainer & drain. Boil water, add salt & millet, cover & simmer on low heat for about 25 mins. Remove from heat & let stand for 5 – 10 mins, covered. While millet is standing, toast sesame seeds in a small skillet over low heat for about 5 mins, stirring frequently to prevent burning. Mix seeds and olive oil into the millet & serve. ______________________________________________________________________________________ SIDE...
Read MoreRice Bean & Cilantro Salad
For the Rice 1 cup Lundberg wehani brown rice 2 cups of water 1 TBSP coconut oil or butter (optional) 1/2 tsp pure salt (optional) For the Vegetables 1 can black beans 1 & 1/2 cups frozen corn, thawed 1 red bell pepper, diced 1 scallion, diced LOTS of fresh cilantro! 1 garlic clove, minced juice of 1 lime (about 2 – 3 TBSP) 1 & 1/2 tsp cumin 1/2 tsp pure salt Combine rice, water, oil and salt in a small pot. Bring to a boil, then cover and simmer for 45 mins. Remove from heat (still covered) and let sit for 10 mins. Fluff with fork, then mix together with the rest of the...
Read MoreWheatberries w/ Pecans & Cranberries
12 oz hard wheatberries 1 medium onion, chopped 1 & 1/2 tsp coconut oil or olive oil 2 TBSP butter (can substitute extra oil if desired) 1 large garlic clove, finely chopped 1 tsp pure salt 1/4 tsp freshly ground, black pepper 1 cup pecans, toasted and chopped (0ptional) dried cranberries (as much as you want) Cook wheatberries in 6 cups of boiling water (unsalted), uncovered, until tender – somewhere between 60 & 75 mins. All the water should be absorbed, if not, drain. While wheatberries are cooking, cook onion in butter & oil in a heavy skillet over moderate heat,...
Read MoreQuinoa w/ Sauteed Veggies
1 cup quinoa 2 cups water 1/4 tsp pure salt coconut oil, butter, or ghee 1 onion, chopped 1 zucchini, chopped 1 green pepper, chopped 1 eggplant, chopped fresh basil to taste, chopped or torn apart w/ fingers pure salt & freshly ground, black pepper to taste Rinse quinoa well in fine mesh strainer. Add to dry pot and stir for a few minutes until the quinoa is dry & slightly aromatic. Add water & 1/4 tsp salt and bring to boil Lower to a simmer, cover & let cook for 10 mins. Remove from heat & let sit for 5 mins before uncovering. Saute veggies in oil (cooking the...
Read MoreQuinoa & Veggie Pilaf
1 cup quinoa 2 cups water 1 TBSP coconut oil, butter, or ghee 1/2 cup chopped onions 1 carrot, grated 3/4 cup frozen peas 3/4 cup frozen corn 1/4 cup chopped parsley (optional) Rinse the quinoa well in a fine strainer. Bring the water to a boil & add the quinoa. Cover & simmer 25 – 30 mins. In a medium skillet, heat the oil (or butter) & saute the onions for a few minutes. Add the carrot, peas & corn. Cover, turn off heat & let sit until the frozen veggies are heated through. Stir quinoa into saute pan with veggies & toss together. Add parsley if desired....
Read MoreVegetable Couscous
2 TBSP butter, ghee, or coconut oil 1 medium red onion, sliced 1/2 lb cremini or white button mushrooms, trimmed & thickly sliced 1/2 pound broccoli, cut into small pieces (about half of a large bunch) 1/2 pound red bell pepper, diced (1 large pepper) 1 cup whole grain couscous 2 tsps pure salt In a medium saucepan, warm the oil over medium heat. Add the onion & saute for 2 mins. Add the mushrooms & saute for 6 minutes, until the mushrooms have given off their liquid and begun to caramelize. In a small saucepan or kettle, bring 1 & 1/4 cups water to a boil. Pour the...
Read MoreMillet-Corn Loaf
1 small onion, diced 1 or 2 carrots, diced 1 bag frozen corn 1 & 1/2 cups millet, rinsed 6 cups water pure salt 2 scallions, thinly sliced 2 TBSP umeboshi vinegar 3 heaping TBSP sesame tahini In a medium pot, place diced onion, carrot, frozen corn & millet. Add water & 1/2 tsp salt. Cover & bring to a boil over medium heat. Give it a stir, reduce heat, & simmer, covered for about 25 mins (make the heat even lower toward the end as there is less & less water in the pot – don’t want it to burn on the bottom….stir it to see how it’s doing)....
Read MorePizza w/ Brown Rice Crust
3 cups water few pinches pure salt 1& 1/2 cups short grain brown rice 1 TBSP extra virgin olive oil 2 tsp dried basil 1/4 tsp garlic powder 1/4 tsp pure salt 1/2 tsp crushed red pepper (more or less to taste) good quality pizza sauce Combine rice, water & a few pinches of salt in a saucepan & bring to boil. Reduce heat to low, cover & simmer 45 mins. Preheat oven to 375. Once rice is cooked, mix in the olive oil, herbs, salt & pepper. On a lightly oiled pizza pan, spread out the rice mixture & use the back of a spoon to press evenly onto pan. Bake rice crust for...
Read MoreIndonesian Coconut Rice
2 TBSP coconut oil, butter or ghee 1 onion, minced 3 garlic cloves, minced 4 scallions minced 1 TBSP grated fresh ginger 1 tsp ground turmeric 1 tsp ground cinnamon 1/2 (or 1/4) tsp crushed red pepper flakes 1 tsp dry mustard 1/4 tsp ground cloves 1 TBSP natural sugar (or 6 drops liquid stevia) 4 cups cooked long-grain brown rice 1 cup shredded coconut (unsweetened) pure salt & freshly ground pepper to taste Cook the rice according to package directions. Heat the oil in a large skillet over medium heat, add the onion & garlic & cook until softened, about 5 mins. Add the...
Read MoreVegetable Fried Rice
coconut oil, butter, or ghee 1 medium onion, diced 3 medium carrots, diced 3/4 cup frozen peas (if you think of it ahead of time, let them thaw) 1 small head of broccoli, chopped into small florets 2 cups cooked brown rice 2 TBSP tamari/soy sauce a few scrambled eggs, coarsely chopped (optional) pure salt & pepper to taste If not using left over rice, get that going first (1 cup dry makes 2 cups cooked). Heat oil in a large skillet & saute onions a few mins until softened. Add carrots & cook another few mins until softened. Add broccoli and saute a few mins more. Finally, add...
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