Showing posts with label Gluten-free. Show all posts
Showing posts with label Gluten-free. Show all posts
A Lovely Millet Mash
Life is busy -- work, class, clients, love, the ups and downs and the ins and outs of everyday life. Does it ever slow down? I guess it depends, but when you really think about it, life is busy AND life is good! One struggle I deal with daily in this hectic and busy life is finding time to cook the healthy meals I love and enjoy. When it comes to finding the time, it usually boils down to Sunday evening. Sunday, with a little bit of planning, can be the best day to fit in cooking for a week's worth of eating.
This weekend I bought Andrea Beaman's The Whole Truth, a healthy eating and recipe guide. I bought her book after completing her in person cooking class: Eating for Sexual Vitality & Fertility. Yup, that's right. It was such a fun class! But that is a story for another time. Anyway, I was thumbing through her book and found a recipe that made its way onto my table last night, with enough leftovers to last 2-3 more meals...now that is time and money well saved! The dish (or side, depending on how you want to eat it) is called MILLET MASH, which was perfect because millet has been on my "to try" list for some time. Millet is considered the 6th most important grain, so being a health coach, it's simply something I must know about! And it is pretty good by the way...
Andrea Beaman's MILLET MASH
(with some additions)
1 Cup Millet
3 Cups Water
1/2 - 3/4 Head of Cauliflower
1 Onion
2 Tbsp EVOO
1 Tbsp Butter
Sea Salt to taste
Add-ons: Chopped Parsley & Sun-Dried Tomatoes
The recipe is simple...Cook the millet in water for 25-35 minutes. Saute the onions in the olive oil until translucent. Add the cauliflower florets w/ 3 Tbsp of water and cover for 10 minutes, until they are soft. Once the millet and the cauliflower are done, combine in a large bowl, sprinkle with some salt, add 1 Tbsp of butter and mash away! Add on the parsley (2-3 Tbsp) and sun-dried tomatoes (about 3 Tbsp) and mash a little more. Voila. Delicious and healthy.
Just a little more on millet, wonderful millet. As I mentioned it is considered the 6th most important grain in the world. It has been around forever, and it is even referenced in the Bible. Millet, along with rice is a traditional grain of Asia. It is gluten-free, high in fiber and protein, and has a plethora of important minerals like manganese, phosphorus and magnesium. It even has tryptophan, an essential amino acid that is needed to synthesize protein. Besides synthesizing protein, we all recognize tryptophan as a Turkey Day special. Tryptophan helps us to sleep better, it regulates our eating, and it enhances our moods (www.whfoods.com). Ahhh, isn't millet wonderful?
These are some great links to check out if you would like to learn more about millet:
Sunday Baking: Gluten-Free Blueberry Muffins w/ Coconut Flour
This past Sunday I did some baking and tested out coconut flour for the first time. Coconut flour is a gluten-free alternative to regular flour and it is full of fiber and protein, making it quite the healthy alternative to the regular white refined flour. Healthy it is, but its consistency makes baking with it a bit more complicated in the kitchen. I decided being the newbie that I am, I would adhere strictly to a recipe and not make any substitutions (okay, I made only one, wait...two).
I found a tasty looking recipe for Coconut Blueberry Muffins at Gluten-Free Bay. It is short and simple, making only 6 muffins, which is a good number for the first go-around.
Here is the recipe:
1/4 C plus 2 TBSP of coconut flour
3 eggs
1/4 tsp vanilla
2 TBSP canola oil (or melted butter) *i used canola - it is healthier!
2 TBSP unsweetend coconut milk
3 TBSP honey (here I substuted agave nectar)
1/4 TSP salt
1/4 TSP baking powder
1/2 C frozen blueberries (I went with fresh blueberries)
Mix together the wet ingredients first
(eggs, vanilla, canola oil, coconut milk, agave nectar)
Once nicely mixed add the flour, baking powder and salt.
Mix well, trying to get rid of the lumps
Then fold in the blueberries (frozen or fresh)
Voila
Fill the muffin....
Throw in the oven for 15-18 minutes at 400 degrees.
Enjoy!
These muffins are pretty good. Mild and not too sweet. Although, I suppose a little more sweetness never hurts in the taste category. In the future, I may end up supplementing a recipe with a little coconut flour to get the added fiber and protein, while saving the overall consistency of the muffin batter. Hopefully, this way I won't have to use so many eggs! Does anyone have any tips and or recipes on baking with coconut flour?? I would love to know!
** Note, if you decide to give this recipe a whirl and want to use agave nectar...agave nectar is 25% sweeter than honey, so you will need just under 3 TBSPs. :)
Subscribe to:
Posts (Atom)
Blog Roll
-
-
-
Happy Birthday Mom- from Baby Pantry11 months ago
-
-
-
-
Food Porn: Lincoln15 years ago
-
Drain Cleaning Techniques10 years ago
-
-
-
-
Tuesday Things.10 hours ago
-
LIL RUNNER IS MOVING!14 years ago
-
-
I hurt myself laughing13 years ago
-
Hello world!1 month ago
-
All Good Things13 years ago
-
-
-
-
Visitors
Subscribe To
Posts
All Comments
