Tag Archives: Millet

Chickpea With Millet And Vegetables

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Chickpea With Millet And Vegetables

Chickpea with millet and vegetables makes a great lunch or dinner. This meal is high in protein and is suitable for vegans and vegetarians as well. I always recommend patients with psoriasis to eat plenty of protein, and many don’t like to eat too much meat, and garbanzo beans (chickpeas) are an excellent source of protein.

Ingredients

1 cup millet, rinsed and drained (optional) 2 cups water ½ cup Vegetable Broth 1 small onion, diced ½ cup corn kernels ½ cup peas ½ cup diced carrots ½ cup cooked chick peas 1 red onion sliced thinly ½ tspn. Sea-salt

Method

You can add the millet or leave it out, the picture above has the dish prepared with no added millet and some zucchini. Iy you want to add the millet, rinse and drain the millet. Then dry sauté it in a saucepan over medium heat, stirring constantly for about 4 minutes or until the millet starts to pop. Toasting the millet will give it a nutty, full bodied flavour.Add the water, broth, and salt to the millet and bring to the boil. Lower the heat and simmer for 10 minutes, covered.Add the corn, peas, onion, carrots and chickpeas. Cover and simmer for another 10 minutes. Remove from heat; add the onion, cover and let sit for 1 – 2 minutes before serving.Tastes great, and is a hearty meal in its own right.

Puffed Brown Rice or Millet Snacks

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Puffed Brown Rice or Millet Snacks

Puffed brown rice or millet snacks are great for those who are looking for a wheat-free snack. Kids love snacks, and so do adults. I don’t mind if my kids have a snack – as long as it is healthy. Here’s a quick, easy and healthy snack. Use puffed brown rice of millet, obtainable from the health-food shop. You and your children will enjoy making and eating this one.

Rice syrup is not suitable for those who have a Candida yeast infection, or those wanting to get on top of their parasite or bacterial overgrowth. This recipe is perfectly suitable without the rice syrup, it won’t taste as sweet but it is still good as a savory snack.

Ingredients

3 cups of puffed brown rice or millet cereal 1 teaspoon vanilla extract (use the real thing) 1/3 cup of almond butter 1/3 cup of brown rice syrup

Method

1. Combine your almond butter, vanilla, and rice syrup in a small saucepan and heat over low heat. Heat until the mixture becomes syrupy. (watch carefully, this only takes a few minutes) 2. Pour the syrup over the cereal and mix well, try to get the cereal evenly coated. 3. Lightly coat a glass Pyrex baking dish with either butter or rice bran oil, and add your crispy mixture. Let stand until cool, and cut and serve. (If you want to speed up the process you can chill in the fridge for about an hour.)

Chickpea And Millet Patties

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Chickpea And Millet Patties

Do you like millet? Some say that it is birdseed. You need to try this recipe, a very tasty dish and a great lunchbox filler. I like to munch on these when I travel, they are a great snack on the road or with a picnic too. This recipe is wheat and gluten free. Makes 5- 6 patties. Double the amounts by all means. Tasty and chock full of protein and are nice served cold as well, no birdseed here

Ingredients

1 onion 1 can of chickpeas , or even better 1 cup of freshly cooked chickpeas 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon chilli powder (or chilli to taste, or omit) ½ teaspoon sea salt Ground pepper to taste ½ cup of ground millet 1 egg olive oil

Method

Place all ingredients in a food processor and process into a coarse paste. If you don’t have a food processor, cut the onion as finely as you can, mash the chick peas and mix everything together as best you can. Shape the patties and gently coat outside with extra ground millet. Place in the fridge for ½ hour to firm up. Place patties in pan with a little olive oil and cook until golden brown. Serve with yoghurt and diced cucumber dressing.
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