Saturday, September 25, 2010
A Brand New Grain
During my cleanse I discovered many different things. First, quinoa is more versatile and tasty than I thought. Second, bananas are a good replacement for sugar. Third, all you need is a blender and frozen fruit to make ice cream. Fourth, giving up gluten is not that easy. And last of all, millet is delicious. I had never tried it before, though I've seen many delicious-looking recipes, including a recent one that I'm aching to try now that I've jumped on the millet band wagon.
I did a little research online and found that it was easy enough to prepare, and fit within the boundaries of my cleanse (ie. gluten free). I also read that you should toast millet before cooking it up -- it gives it a deeper, richer, nuttier flavour. This I definitely needed, since added salt and fat were out of the question. I also toasted up some spices along with the millet before dumping it into a pot of water and letting it do it's magic thing. It cooks up fairly quickly -- about 20 minutes, so not much longer than rice or pasta -- and tastes magical. It's filling, hearty and a perfect, healthy cleansing supper. I ate it topped with some dressed up green veggies and smiled at every bite. I didn't even want to taste the spinach-infused noodles tossed with broccoli, barbecue pork and soy sauce that was being slurped up and savoured beside me.
Would I make it again, now that I'm not cleansing? Yes, definitely. Although I'd probably add a soft-boiled egg on top to bump up the protein factor, or even a little sprinkling of chopped walnuts or pecans. Next time we cleanse though, I'll get my act together a little bit better and experiment with dried legumes, and fat-free, gluten-free baking ...
Spicy Lime-Scented Millet with Dressed Veggies
1/2 cup of millet
1/2 teaspoon of ground cumin
1/4 teaspoon of Mexican chili powder (or curry powder)
1 cup of water
1 bay leaf
1/2 a tomato, diced
juice and zest of half a lime
1 cup of broccoli florets
1 large handful of green beans, trimmed
juice of half a lime
1 tablespoon of balsamic vinegar
a big grind of pepper
1. Blanch your veggies in boiling water until tender. Drain and toss in the lime juice, balsamic vinegar and pepper. Set aside while you make your millet -- the veggies will soak up all the yummy dressing goodness.
2. In the meantime, make your millet by first toasting it along with the cumin and chili powder in a dry pan until it becomes fragrant - about 2-3 minutes. Add it to a pot with the water and bay leaf. Bring it up to a boil, then reduce the heat and let the mixture cook, covered until most of the liquid is absorbed - about 15 minutes.
3. Add the tomatoes, lime juice and zest and give it a good stir. Cook uncovered for another 5 minutes or until the tomatoes break down and all the liquid is absorbed.
4. Serve topped with the dressed veggies.
The Rooster - cappucino, regular coffee and double chocolate rooibos latte, enjoyed at home because it sooooooooooooo crowded!
Linux Cafe - maple soy latte, mochaccino and soy ginseng (!!) latte: kept me up all night!
The Tampered Press - cappuccinos and latte with homemade oreo, apple loaf slice and shortbread