Posts Tagged ‘recipe’

I just adore Millet. Sadly most people have never even heard of it. Millet is one of the oldest foods known to humans. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China.

Millet is tasty, with a mildly sweet, nut-like flavor and contains a whole range of beneficial nutrients. It is high in protein and fiber, contains B-complex vitamins including niacin, thiamin, and riboflavin, and it is particularly high in the minerals iron, magnesium, phosphorous, and potassium.

It is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. My favorite part about millet is that it is the only grain that is not acid-forming (although quinoa and buckwheat are only slightly acid-forming).

To cook millet, bring 2 cups of water to a boil, add 1 cup of millet (rinsed first in cold water), cover and reduce to a simmer. It is ready when all the water is absorbed. It is a quick cooking grain, and takes only about 20 minutes to cook. For this recipe, you can easily substitute quinoa for the millet.


You’ll need:

  • 2 cups cooked millet (or quinoa)
  • 3/4 cup cooked chickpeas
  • 1/3 cup chopped red peppers
  • 1/4 cup dried cranberries
  • 1/3 cup chopped raw walnuts
  • 2 Tbsp Lime Juice
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Agave nectar or honey
  • 2 cloves garlic, finely minced
  • 1 Tbsp cold pressed extra virgin olive oil
  • ½ tsp sea salt
  • chopped green onion (optional)


In a large bowl, combine millet with chickpeas, peppers, cranberries and walnuts.

To make the dressing, whisk the olive oil, orange juice, lemon juice, agave or honey, salt and garlic in a small bowl. Pour over the millet mixture and toss to coat. Sprinkle with chopped green onion if desired.


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Since Hugh wrote about molasses I figure I’d post a recipe with molasses in it. I personally find the taste of molasses a bit strong and overpowering, but adding it in small amounts to recipes really adds a little something! These cookies are gluten free and vegan, and so delicious. They are really crispy and full of flavor.


You’ll need

  • 1/2 cup coconut oil
  • 2/3 cup agave nectar
  • 3 Tbsp molasses
  • 1 Tbsp ground flax seeds
  • 1-1/3 cups rice flour
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Melt the coconut oil in a pan on the stove, and cool slightly. Add sugar and molasses, mix well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well.
Chill dough for about an hour in the fridge. Once chilled, form into walnut-size balls, place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F (190 degrees C) for 8-10 minutes.

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avocadoAhhh the Avocado – such a misunderstood fruit (yes, it is indeed classified as a fruit). Avocados are unique among the fruits in that they are a very concentrated food, more like a nut than a fruit. They also get a bad rep as being very fatty. Although they are high in fat, they are high in ‘good fat’ – the kind that your body needs and uses, not the kind that gets stored as flab and arterial plaque. Avocados are rich in potassium, contain good amounts of B vitamins and vitamins E, and they also have the highest fiber content of any fruit. Avocados are also great for skin and hair. Vitamin E helps keep your skin clear and glowing, and potassium and B vitamins keep your hair strong and shiny. But avocados can also be great for your skin and hair when placed directly on them!

They supply over a third of the daily recommended amount of vitamin K, a nutrient necessary to prevent blood clotting, and to assist with the absorption of calcium. They also have a significant amount of vitamin C, needed for immune health and tissue repair. So much in a such a small, tasty package!
Avocados are so rich and creamy, and can be used in a variety of ways. Here I’ve found a way to use them in a dessert (actually this dessert is adapted from a Woody Harrelson recipe). This dessert is completely raw, vegan, and delicious! No one will ever guess it’s made of avocados!



Avocado Chocolate Mousse

You’ll need:

  • 3 ripe avocados
  • 1/2 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 ½ tablespoons cold-pressed coconut oil
  • 2/3 cup cocoa


Blend all ingredients in blender or food processor until smooth!

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This dairy free Creme Caramel uses one of my favorite milk and cream substitudes: coconut milk. It also uses an excellent low-glycemic sugar substitude: Agave Nectar (derived from the plant from which tequila is made), making this a dessert you don’t have to feel guilty about!


  • 1 cup coconut milk
  • 2 eggs
  • 1 Tbsp. Agave Nectar
  • 1 tsp. vanilla extract
  • 1/4 cup (or more) agave nectar or maple syrup
  • pinch of salt
  • A little coconut oil (or other healthy oil) for greasing ramekins


1. Preheat oven to 350 degrees. Lightly grease ramekins with oil.
2. Beat eggs by hand with a fork or with an electric mixer for 1 minute.
3. Add the salt, sugar, vanilla, and coconut milk and stir until well blended.
4. Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).
5. Now pour egg and coconut mixture into each ramekin until 3/4 full. (Do not stir – syrup will naturally remain at the bottom of the ramekin.)
6. Place ramekins in a large glass baking dish or on a deep-sided roasting pan.
7. Pour some water into the bottom of the baking dish or pan – until water reaches at least 1/4 way up the side of the ramekin.
8. Bake for 30 minutes, or until a fork inserted into the pudding comes out clean. Allow to cool, then place in the refrigerator until ready to serve.
9. To serve, run a knife around the inner rim of each ramekin (to loosen pudding).
10. Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard.

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