Fall is here. Why not make friends with the gluten-free grain equivalent of a big warm hug. Here are two ideas that both require millet, Ted’s food box and friends for sharing. One is sweet, the other is sweeter.
How To Cook Millet
- Place 1 part grain and 2 parts water in a pot and bring to a boil.
- Turn the heat down to simmer.
- Cook for about 15 minutes, or until water has evaporated and the grains are light and fluffy.
For a softer, more delicious option, soak millet over night and use 1.5 parts water instead.
Snuggled Up Sweet Potatoes & Yellow Beans In A Bed Of Millet
- Season cooked millet with coconut oil* (or olive oil or butter) tamari, raw garlic and fresh grated ginger.
- Season steamed sweet potato spears and beans with coconut oil (or butter), umeboshi vinegar and dulse flakes.
- Option #1: Wrap the millet and vegetables in Nori paper as you would sushi.
- Option #2: Wrap the millet and vegetables in perilla leaves.*
- Optional add ins: arugula, asian greens, sprouts, basil, lacto-ferments.
* The most flavorful, fragrant and economical coconut oil I’ve found is called Nutiva Organic Extra Virgin. Other brands have no flavor or are refined. You can find it in the health food section of Super Store or Planet Organic.
* Perilla is a purple Asian herb that tastes like mint and basil and looks similar to stinging nettle. Thanks to Ted’s farming wizardry, we now have it available locally at the old market.
Sweet Cakes With Caramelized Plums & Pears
- Season cooked millet with 2-3 Tbs of coconut oil, honey, a dash of sea salt, fresh grated ginger, nutmeg and cinnamon.
- Mix till creamy and set aside to cool.
- Press the mixture into an oiled ½-measuring cup and pop out little cakes.
Caramelized Plums and Pears:
- Cut plums in half and remove pits.
- Cut pears into quarters or eighths and remove cores by slicing lengthwise.
- Heat a cast-iron or non- stick skillet to medium heat.
- Melt coconut oil in the pan.
- Dip the flat sides of the fruits in a small amount of brown sugar.
- Place them on the hot pan flat sides down till nicely browned.
- Serve warm with the sweet cakes, thick yogurt and honey.