Millet Cauliflower Mash

My daughter's favorite dinner - steak and mashed potatoes! Except for tonight I made a potato-less mash with millet and cauliflower, a protein-packed whole grain with a complex carb. She LOVED it!!

For all comfort food lovers out there, make this healthy mash!

Ingredients:

• 1 cup millet (washed and soaked overnight if possible)
• 1 medium cauliflower, cut into florets
• 2 1/2 cups water
• 1 tsp salt + more if necessary
• black pepper
• butter (optional)

Method:

1. Put drained millet, cauliflower, water and salt in a pot. Bring to a boil.
2. Cover pot, reduce heat to low, and simmer for 30 minutes or until millet is fluffy and soft and all liquid is absorbed.
3. Remove from heat. Add butter (optional). Let sit for 5 minutes.
4. Mash until creamy with a potato masher or heavy spoon. Add more salt and black pepper to taste. Cover pot again for 5 minutes before serving.

I served mine with a hearty black bean stew on top. Try yours with scallion, garlic, tamari or any favorite oils or herbs of your choice!

maca chocolate balls

A snack that boosts your energy instead of draining it, a treat that looks like truffles and tastes like a decadent indulgence - these power balls are flour-free, sugar-free and packed with protein and healthy fats.

Ingredients:

• 1/2 cup almonds + 15 almonds reserved
• 1/2 cup walnuts
• a pinch of salt
• 3 Tbsp maca powder
• 2 Tbsp raw cacao powder
• 1/4 cup shredded coconut
• 1 tsp cinnamon
• 3/4 cup Medjool dates
• 1 Tbsp coconut oil
• 1 Tbsp water + more if necessary

Method:

1. Add 1/2 cup almonds, walnuts and salt to food processor. Blend till very fine to the texture of sand.
2. Add remaining ingredients. Blend again, until mixture begins to thicken and stick together.
3. Check texture by pinching a bit between your fingers. It should be sticky and able to keep its shape. If mixture is too dry, add more water.
4. Pour mixture in a bowl. Shape mixture with your hands into mini golf balls. Place 1 almond in the center. Serve immediately or store in the refrigerator for up to a week.

pecan power balls

I love making these balls so much because I can improvise with whatever nuts and seeds I have on hand. I might have pecans but no walnuts, hemp seeds but no chia, peanut butter but no almond butter......When it comes to these balls, anything goes. Substitute away!

Ingredients:

• 6 Tbsp ground pecans, plus 1/4 cup finely chopped pecans*
• 1/4 cup ground flaxseed^
• 2 Tbsp chia seeds
• 2 Tbsp maple syrup
• 1/2 tsp vanilla extract
• 2 Tbsp almond butter
• a large pinch of salt

Method:

1. In a bowl, combine and thoroughly mix together all ingredients (except finely chopped pecans) until they form a dough. Refrigerate for 15 minutes until dough is firm but still pliable.
2. Spread chopped pecans on a plate. Scoop out a heaping teaspoon of dough and, with wet hands shape it into a ball. Roll it into chopped pecans until fully coated. Repeat with the remaining dough. You should have about a dozen of them.
3. Store in an airtight container in the refrigerator for up to a week.

* To make ground pecans, use a grinder or food processor. The texture should be coarser than flour and similar to sand.

^ Because I use flaxseed a lot for my morning oatmeal and smoothies, I dedicate a small coffee grinder exclusively for grinding flaxseed so I don't have to clean up the grinder after each use.

Roasted carrots with millet and mint-pistachio dressing

Finally a yummy millet recipe!

If you are like me, looking to broaden your gluten-free whole grain repertoire so you are not eating brown rice and quinoa every day, check out this wonderful summer recipe from Marco Canora's "A Good Food Day".

Ingredients:

• 12 carrots, scrubbed with tops trimmed
• 1/2 cup olive oil, plus 2 Tbsp
• sea salt and freshly ground pepper
• 1 cup millet
• 1 cup fresh mint leaves
• 3 Tbsp unsalted pistachios, plus chopped pistachios for serving
• Grated Parmesan (optional)

Method:

1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
2. Leave carrots whole, or if they are thicker than 1/2 inch, half them lengthwise. On the baking sheet toss them with 2 Tbsp of olive oil, salt and pepper. Roast, shaking the sheet occasionally until the skin looks shriveled and lightly browned, for about an hour.
3. While the carrots are roasting, prepare the millet. Toast it in a dry pot over medium-high heat , stirring often until the grains turn golden brown, for about 4 minutes. Add 2 1/4 cups of water and a pinch of salt to the pot and bring to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes. Take the pot off the heat and let it sit, covered, for 10 minutes.
4. Now prepare the mint-pistachio dressing. In a food processor, combine the mint, pistachios, a pinch of salt and process until the nuts are coarsely ground. Add the remaining 1/2 cup of olive oil and and process until pesto is smooth. Throw in a little Parmesan if you like a more cheesy pesto.
5. On a large platter, toss the roasted carrots with millet and enough dressing to coat everything. Season with salt and pepper to taste. Sprinkle a few chopped pistachios on top.

Beautifully roasted carrots...

The dressing also works really well with quinoa!

A basic green lentil salad

This basic green lentil salad is based on a recipe from cookbook "A Good Food Day". It is a perfect staple to have around the house because it holds well in the fridge and can be dressed with multiple combinations of herbs, oils and vinegars. I also love to toss them in a chicken or veggie broth to make a protein-packed yummy soup!

Ingredients:

• 1 pound green lentils, rinsed and drained
• 1/2 onion, peeled with core intact
• 3 bay leaves
• 2 whole garlic cloves, peeled
• 1 big carrot stick, peeled and quartered lengthwise
• 1 Tbsp salt

Method:

1. In a large pot, combine lentils, onion, bay leaves, garlic, carrot and salt. Cover by 2 inches of water and bring to a boil over high heat.
2. Reduce heat to a simmer and cook till lentils are tender but not falling apart. Check after 10 minutes, stir and give it another 5 minutes or so.
3. Set the pot aside to cool until lentils are cool enough to handle.
4. Pour lentils in a strainer. Allow them to sit for a few minutes to drain. Discard onion, garlic and bay leaves. Remove carrot pieces, slice them and add them back to lentils.
5. When ready to serve, toss in parsley, cilantro and your favorite olive oil and vinegar. Add salt and pepper to taste.

I dressed this one up with chopped radishes, tomatoes, red onions, scallion, cilantro, olive oil, a touch of red wine vinegar and coarse sea salt. Super delicious!

Simple Indian Dal

We eat dal like an Indian family, never get sick of it! Every week I make a big pot and we would eat it as a main protein with rice for dinner, have it with pita bread for lunch or as a soup to supplement a meat dish.

Ingredients:

• 2 cups red lentils, rinsed and drained
• 4 cups water
• 1 1/2 - 2 tsp salt
• 1/2 tsp turmeric
• 1/4 tsp crushed chillies
• 1 large tomatoes, diced
• 6 cloves garlic, finely chopped
• 1 Tbsp olive oil
• a big handful of cilantro, chopped

In a large pot, put in lentils with 3 cups of water.  Add 1 tsp of salt, turmeric and crushed chillies. Bring it to a boil, then turn the heat to low. Half cover the pot and let it simmer for about 10 minutes.

When the liquid is almost fully absorbed, add another cup of water. Give it a good stir. Simmer for another 5 - 10 minutes.

Once lentils are softened, add in diced tomatoes. Cook for another 10 minutes. Check for consistency and add more water if necessary.

Meanwhile brown garlic in a small pan with olive oil.

When dal is cooked to desired consistency, turn off the heat. Stir in fried garlic and cilantro. Add more salt to taste and serve warm.

Coconut Dessert

My family does not have a dessert habit. Usually we have a piece of fruit if we feel like something sweet after dinner. If I want something more elaborate, this is my go to sweet treat.

Half a banana, chopped pineapples, the secret is a dab of Anita's unsweetened coconut yogurt, a few chopped nuts as toppings. Simplicity is heaven!

Morning Millet Porridge

You can make porridge from any breakfast grain. Lately I have been obsessing with millet porridge. It is more neutral than quinoa and breaks up the monotony of daily oatmeal.

How to cook millet:

1. In a large saucepan, toast 1 cup of millet over medium heat for 4-5 minutes or until they turn into a rich golden brown and become fragrant.
2. Add 2 cups of water and a pinch of salt. Stir. Increase heat to high and bring water to a boil.
3. Reduce heat to low and let it simmer for 15-20 minutes. Remove from heat. Let it sit covered for a few minutes. Fluff and serve.
4. Save leftovers for morning millet porridge.

How to make millet porridge:

1. In a saucepan combine 1 cup of cooked millet, 1 chopped banana, 1 cup of almond milk or water. Bring it to boil and turn the heat to low.
2. Add a pinch of cinnamon. Allow it to simmer for 5-10 minutes. Stir frequently.
3. When done, top with a few slices of apple or pear, a sprinkle of coconut flakes and your favorite chopped nuts and seeds.

Falling Leaves Salad

This hearty salad reminds me of the deep vibrant colors of the Fall season. Delicious and beautiful to look at!!

Ingredients:

• 1/2 head small red cabbage
• 1 raw beet, scrubbed
• 1 or 2 carrots
• 1 pear
• salad greens (preferably arugula)
• toasted walnuts and pistachios
• fresh pomegranates, dried cranberries or raisins

Method:

1. Julienne red cabbage, beets, carrots and pears.
2. Combine with greens, walnuts and pomegranates or dried fruits.
3. To make the dressing, whisk together 1/4 cup olive oil, 3 Tbs apple cider vinegar, 1/8 cup umeboshi vinegar, 1 Tbs tamari and 1 Tbs maple syrup.
4. Toss salad with dressing and serve.

Easy Baked Sweet Potato Fries

These baked sweet potato fries have become a staple in my household. We have them for dinner, my daughter loves them as snacks. They are a perfect balance of sweetness in taste and crispiness in texture!

Ingredients:

• 2 large sweet potatoes
• 2 Tbs coconut oil
• salt and pepper
• smoked paprika, cinnamon or a seasoning of your choice

Method:

1. Preheat oven to 400 degrees F.
2. Wash and pat dry the sweet potatoes well. With the skin on, cut them into matchstick size, adjusting to your preference of thickness.
3. Place them on a tray lined with parchment paper. Toss in coconut oil, salt and pepper. Add in extra spices (optional).
4. Bake for about 30 minutes, flipping the fries once or twice, until they are tender in the middle and brown on the edges.