Awesomest Dinner Ever!

This was an exceptional treat! Hand crafted by Whole Foodie Anna, this was a perfect winter meal that brought about bliss that lasted all evening.

Unfortunately, like me (Mike), Anna doesn't really use recipes or measure anything, which is awesome - measuring things kills my appetite, and using the right side of your brain to cook only fosters more love in the food!

So - squash soup, gently sauteed veggies with almonds and a subtle sauce, and then a crunchy millet salad, that Anna did agree to write out for me:

Crunchy Millet Salad

• Sautee in water, cubed zucchini, onion, potato
• Cook millet
• Add these two things together along with:
• Pumpkin seeds
• Miso paste
• Basil
• Oil
• Parsley
• Spices - black pepper, dr. basil, curry, etc.

(I have a feeling there was garlic in there too, but she didn't write it down!)

Eat slowly and enjoy the poof of qi from this very digestive-fire stimulating dish!

Sweet Milly Bake

Toast some millet in a dry oven proof pot. I added some spices like cinnamon, cardamom as well as some raisins and other fun things (seeds maybe?)

Once sufficiently toasted, add some water to it and bring it to a boil. You can use apple juice as well too, to make it sweeter and more desserty. Once boiling, put on the lid and pop it into a preheated oven!

Once cooked, after 30 - 60 minutes, you can reduce the heat and just keep it warm in the oven. With more liquid, you can cook it for longer and get it softer and sweeter. Less water will take less time to cook, but it will be more granular, dry and tough (but still good!)

This reheats nicely in the oven as well, and you can add to it later too, turning it into a quasi apple crisp or something fun.

Sprouted Loaf of Love

Feeling down? Try hugging a sprouted loaf!...or making one.  Making sprouted bread couldn't be easier, it just needs a bit of loving attention, it is kind of like having a pet, except that it won't shred your favorite chair or knock all of your plants off the window.  Place 1 cup of whole millet and 1 cup of whole kamut in separate bowls.  Add enough water to cover by 1 inch, and soak over night or if you prefer early morning and soak all day.  Drain after 10-12 hours.  Place a kitchen towel over each bowl and set them in a cool dark area, rinse every 6-8 hours, or if you notice the grains are becoming too dry.  You do not want your grains totally wet all the time, but you want enough moisture to keep them alive.  After a few days of rinsing and draining, you will see the grains growing tails or sprouts, after they have grown to about the same size or a bit longer than the grain, it is ready for loaf action!  Place both the millet and kamut in a blender, put on low speed to start, and use a tamper to help incorporate the grains.  Pulse the mixture so the blender doesn't overheat.  You can also do this step in a juicer with a blank screen.  If your blender is having a hard time, add a tiny bit of water.  Take out your dough and work it into a loaf shape of your choice, a ball, a disc, a discoball, then place in an oven preheated to 250 degrees F.  Bake for 1 1/2 hours or until slightly golden.  Take out of the oven, hug it, slice it, and eat it!

Chakra Bars!!!

The recipe hasn't been finalized yet - and we are still in the testing stage, but I thought I'd share about these delicious treats!

Warm some brown rice syrup with almond butter and add:

-Chlorella/spirulina

-Puffed millet

-Oat flakes

-Pumpkin seeds

-Flax seeds

-Raisins

Mix it up like rice crispy squares, cool it (well, dry it actually), and form it into pieces!

Yummy!!

Magic Millet

I can't quite remember how this was put together - but it involved sauteeing cooked millet with some veggies, seeds, spices and raisins. I think there was cinnamon and turmeric in it.... but I do remember it was good!