This dish creates a nice sweet taste. Ingredients: 1 cup millet 2- 2-1/2 cups water Pinch of sea salt Sweet vegetables, diced (winter squash, carrots, onions, cabbage, etc.) Directions: Wash millet. Put in a pot with water, vegetables and sea salt (or 1 inch piece kombu) Bring to a boil, turn flame down to low, cover and cook for 35 … [Read more...]
Millet "Potato Salad"
Ingredients: 1 cup millet 3-3/4 cups water 1 onion, diced 1 large dill pickle, diced 1/2 tsp. celery seed 1 tsp. fresh or dried dill 4 tablespoons "Follow Your Heart" Grapeseed vegenaise Directions: Wash and drain millet. Bring water to a boil and add millet. Lower heat, cover pot with flame deflector underneath the pot, simmer for 40 … [Read more...]
Confetti Brown Rice
Ingredients: 1 cup brown rice 2 cups water Pinch of sea salt 1/2 cup fresh corn, cut off the cob and blanched 1/2 cup snowpeas, blanched and cut into small slices 1/2 cup onion, diced and marinated in umeboshi vinegar for 1 hour 1/2 cup carrots, diced and blanched Directions: Place rice in pot, add water and salt and bring to a … [Read more...]
Brown Rice – Another Recipe
Brown rice is rice in its purest form - full of nutrients such as calcium, protein and complex carbohydrates. It can be pressure cooked or boiled. In the colder weather, use the short or medium grain rice; in the warm weather, long grain or basmati rice goes nicely in stir-fry or salads. When you have leftover rice, use it in making porridge or add it to soup. Feel free to mix … [Read more...]
This is the kind of breakfast that will carry you through lunch without craving a snack in between. Many parents discover their children are more alert and attentive in school because the complex carbohydrates digest more slowly and do not leave us with low-blood sugar by mid-morning that simple carbohydrates will do (sugar, refined flours of breakfast cereals). And because … [Read more...]