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Monday, January 30, 2012

Buttery Millet Mash

Here is a great recipe I made for the Cleanse Phase of the Body Rejuvenation Cleanse. Everyone at the session loved the flavors and paired with sweet baked butternut squash and a Kale Walnut salad all the taste buds were satisfied.

For those with gluten intolerance millet is a gluten free seed with the consistency of cooked grain. It is easy to digest, supports stomach and spleen, is beneficial to the kidneys and helps to create an alkaline condition where there is too much acid. You can serve this recipe in place of mashed potatoes, then spoon the leftovers into a baking dish to cool and set up, similar to polenta. The next day you can slice and grill or mold into millet burgers and serve with a pesto sauce surrounded by lightly sautéed vegetables.

Buttery Millet Mash

Makes 10 servings, so plenty of leftovers for burgers or add to soup

1 cup millet, rinsed
3 cups water
1 teaspoon sea salt
½ teaspoon garlic powder
Fresh black pepper, to taste
3 cups cauliflower florets
2 tablespoons ghee or butter
2 tablespoons Garlic Red Pepper miso (South River brand)

1. In a medium saucepan combine the millet, water, salt, garlic, pepper and cauliflower. Bring to a boil, reduce heat to low, cover and cook until water is absorbed, about 20 minutes.
2. When done, add the ghee or butter, and miso stirring well. At this point you can mash the millet with a potato masher to blend all the flavors.
3. Serve while warm topped with fresh chopped parsley.

Monday, January 16, 2012

Polenta Lentil Salad

I love salads with complex flavors and a variety of ingredients. For the Transition Phase of the Body Rejuvenation Cleanse this past Sunday I created this dish to represent some of the foods that can be eaten over the next 2 weeks of the program. Bursting with flavor this Polenta and Lentil Salad can make a light meal or served with a warm bowl of Butternut Carrot Soup a comforting end to a long day.

For the polenta I used Bob's Red Mill Corn Grits and followed the recipe on the back of the package. When it called for butter to be added I substituted 2 tablespoons of Ghee (clarified butter), and eliminated the parmesan cheese, but added 1/3 cup of nutritional yeast to give it a cheese like taste and loads of B vitamins. I also grated in some dried garlic and black pepper before removing it from the heat. I then poured the polenta into a baking pan and let it cool. 

When cool I sliced the polenta into cubes and served it on a bed of lettuce. I had roasted some locally grown beets in olive oil the night before and spooned these on top along with a few tablespoons of cooked French lentils, some Goji berries (soaked in water about 10 minutes), toasted almonds and a few tablespoons of this fabulous dressing:

1/2 cup extra virgin olive oil
1 tablespoon fig vinegar
1 tablespoon black current vinegar
3 tablespoons blood orange vinegar
1/2 teaspoon Ume Plum vinegar

Each part of the dish can be prepared ahead of time and assembled when ready to eat. Loaded with protein this dish will give your taste buds the sweet, sour, salty, pungent, and bitter flavors they crave, leaving you sated and satisfied.