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...]
Boiled Vegetable Salad
Ingredients: Kale, sliced thin Chinese cabbage, sliced in thin diagonals Daikon radish, cut in thin matchsticks Scallions, cut into 3 inch lengths Directions: Bring a pot with 2-3 inches of water to a boil. Add Chinese cabbage first and cook for 45 seconds. Remove from pot and drain. Next add kale and cook for 60 seconds and drain. … [Read more...]
Red Lentil Corn Chowder
Ingredients: Serves 4-6 2 teaspoons sesame or olive oil 1 medium onion, diced 1 clove garlic, minced 3 carrots, diced 2 ears corn cut off the cob 1/2 teaspoon sea salt 1 teaspoon each fresh thyme, basil, sage & rosemary or if using dried 1/2 6 cups vegetable stock or water 1/2 teaspoon black pepper (optional) 1 cup red lentils 1/4 cup shoyu soy … [Read more...]
Rice Pudding
Ingredients: *What are these foods? Leftover white basmati, sushi* rice or brown rice Amasake*, enough to make the rice creamy Brown rice syrup*, to taste Vanilla to taste Raisins (optional) Grated lemon or orange rind Directions: Combine all ingredients in a pot and simmer until soft and creamy. Spoon into individual serving bowls … [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...]