Millet is one of the earliest cultivated crops. It is often classified as one of the Ancient grains along with Quinoa and Buckwheat. Most people often think of millet as bird food since it is a major part of commercial bird feed. It is extremely high in protein, great for those who are gluten intolerant and can be grown in extremely arid conditions. Millet can also be a substitute for couscous since it is a whole grain. Along with its supply of protein, it contains an abundance of important nutrients such as calcium, magnesium, and potassium. It is slowly gaining popularity in the western diet.
• 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
• 2 Tbsp tahini sesame seed paste
• 5 Tbsp lemon juice
• 1 small clove garlic, chopped
• 1 Tbsp ground cumin
• 1 Tbsp lemon zest (zest from approx. 2 lemons)
• Generous pinch of sea salt or Kosher salt
• Fresh ground pepper to taste
Place cooked beets and all other ingredients in a Nutribullet
Prep time: 10 minutes
• Cooking the beets time: 35 minutes
• Yield: Makes 2 cups
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Recipe compliments of Simplyrecipes.com
4 cups broccoli florets
1 cup raw pine nuts
2 tablespoons avocado
1 teaspoon dried oregano
1 teaspoon salt
Ground black pepper, to taste
1/4 cup dried cherries
4 ounces feta cheese, crumbled
4 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon ground pepper
Preheat oven to 425 F. In a large mixing bowl, tool broccoli,
pine nuts, oil, oregano, salt and pepper. Spread in an even
layer on a foil-lined baking sheet. Roast for 10-15 minutes, or
until broccoli and pine nuts begin to brown. Transfer to a large
bowl and cool fro 10 minutes. Stir in cherries and feta cheese.
In a small bowl, whisk together vinegar, olive oil, garlic,
nutmeg and pepper. Add to broccoli mixture and toss to
combine. Chill in refrigerator for 2 hours prior to serving.
Makes 6 servings.
A recipe from Taylor Farms
Formally thought of as an aid to the digestive tract, prunes/dried plums have now taken on a more important role in health. Dairy always comes to mind when we think about filling our calcium needs and building strong bones. However, this dried fruit is extremely rich in both boron and selenium, two very important minerals for bone density. The fiber in prunes/dried plums can be of benefit to cholesterol levels and can help diabetics by slowing the digestion of carbohydrates. A great way to enjoy them is by soaking them in orange juice overnight until they return to looking more like plums (My 100 year old Mom’s credo).
– 1lb. sweet potatoes (steamed)
– 1 can of chickpeas (rinsed and drained)
– 1/4 cup tahini
– Juice of ½ lemon
– 2 chopped garlic cloves
– 2 tablespoons olive oil
– 2 teaspoons grated orange zest
– 1 teaspoon paprika
– 1/2 teaspoon turmeric
– 1/4 teaspoon of both salt and pepper
Blend all items together and start to dip
– Small ripe avocado
– 1 can lentils (I prefer Brads’ Organic)
– 1 steamed sweet potato (small)
– 1 cup frozen spinach
– 3 sprigs of parsley
– 2 scallions
– 2 cups vegetable broth
– 1 teaspoon turmeric
– 1/2 teaspoon Red pepper
* Place all food items in your large Nutri-bullet, takes about 15 seconds
* Top with 1/2 inch squares of hard left-over whole grain bread
* If the soup is too thick, Just add more broth
* Can also be served cold after being refrigerated.
More then fifty studies have been done on the beneficial effects of beetroot juice. It has been shown to enhance blood vessel health, improve neuro-muscular efficiency and endurance, boost oxygen delivery and help control blood pressure. A new study conducted at Northumbria University in the United Kingdom has concluded that it can reduce recovery time following intense exercise. Results were published in the European Journal of Applied Physiology. After Intense exercise of 100 drop jumps, 30 active males were given beetroot juice or a placebo. The group given the Beetroot juice proved to have less soreness and a faster recovery time.
-1 large red pepper
-1 large sweet potato
-1 large carrot
-1 package frozen butternut squash
-Saute’ chopped onion in canola and coconut oil until light brown -Add tomato sauce, broth, spices let simmer for 8 minutes -Add red kidney beans, frozen butternut squash, lima beans –cover and with low flame mix every so often until all ingredients become hot -Add steamed sweet potato and mix
Dill weed, as it is sometimes called, is part of the family of plants with hollow stems called umbellifers. Other plants included in this family are carrots, fennel, cilantro and parsley. Its origin can be traced back to Southern Russia, the Mediterranean and Western Africa but its name is derived from an Old Norse word “dilla” which means to calm and sooth. The Greeks used it as a symbol of wealth. The Romans believed it brought good fortune and made wreaths for their athletes from it. The Egyptians used it as an aphrodisiac and to ward off evil. However, in spite of all the beliefs placed on this herb, these different cultures used dill to sooth stomach ailments and to relieve one of flatulence. In fact it was commonly served at large banquets to sooth over-indulgence. The essential oils in dill seem to stimulate the secretion of bile and digestive juices and at the same time usher gas gently down the digestive tract and out of the system. It accommodates and enhances the flavors of vegetables, meats and seafood. My personal favorite use of the herb is simply mixing it with scrambled eggs.