Millet with Black Beans and Vegetables

Ingredients:
1/4 cup of millet (or quinoa)
1 can black beans, drained and rinsed
2 T minced fresh ginger
Kosher salt
1 c water

2 shiitake mushrooms, sliced
2-3 baby carrots, chopped
2 baby bok choy, sliced
1/2 shallot, sliced
2-3 T chopped red cabbage
Fresh ground black pepper
Garlic, minced (optional)

Splash rice vinegar
Olive oil

Supplies:
Cutting Board + Knife
Hot plate + Pot + Lid
Pan + Spatula

Directions:

In a small pot, combine millet with black beans, water, ginger and water.  Bring to boil, then reduce heat, and simmer covered until water is absorbed.  Remove from heat and let sit.

Note:  The bean-millet mix will last for two meals - one for now and one for later when you saute up a few more vegetables.  If serving a guest, double vegetable amounts.

Then place pan on hot plate and heat olive oil, adding in garlic (optional) and shallot for about 30 seconds when pan is hot.  Add carrots and red cabbage and cook for a few minutes to soften.  Then add mushrooms, continuing to stir.  Finally, add bok choy until leaves soften and just begin to wilt.  Remove vegetables from heat.

Place half of the grain-bean mix on plate.  Top with vegetables.  Sprinkle with rice vinegar.  Enjoy!

Candida Modification:  Ditch the vinegar.

This is Your Dessert on Broil

Cajun Apple Crisp?

Actually, this is my dessert on cook-paying-to-much-attention-to-the-internet-and-not-enough-to-the-toaster.  But I found that blog title a little wordy. 

Despite the burnt topping, this was actually quite delicious.  So regardless of my failed attempt, I still share the recipe with you. 




Ingredients:
1/2 c almonds, ground
dash or two of salt
1/4 t cinnamon
1/8 t nutmeg
1.5 T rolled oats
1/8 c oil
1 T real maple syrup, or agave nectar
2 tart apples (Granny Smith, in this case)

Supplies:
Toaster Oven
2 small bowls
Cutting Board + Knife
Muffin Tins, Ramekins, Loaf Pan or some other small baking dish

Directions:
If you have whole or sliced almonds, grind them in the food processor to a flour-like consistency.  Then mix together almonds, salt, nutmeg, cinnamon and oats.  Stir in oil and maple syrup. 

Separately, core apples and cut into slices.  Place apple slices in baking dish and top with crumble mixture.  Bake for 40 minutes at 350 degrees until apples are soft and topping is crisp (not black).  Toaster oven temperatures and cooking times may vary.

Best of luck, my friends, and remember:  eat your dessert first.