It seems not even the impending move can stop me having a cleaning break and cooking. Even though I create more mess to clean up. Makes me happy so I’m going with it. I’m killing two birds with one stone (horrible saying, poor poor birds) by usuing up stuff in the cupboard and cooking with it, so I don’t have to move it. Genius. Honestly, I just need a break form trying to scrub fly-screens. I think these are the most annoying things to clean. Ever. Those and that massive oil stain on our drive way. Stupid truck. Bring on the high pressure hose.
I have noticed a bit of confusion and misunderstanding around when it comes to millet. Millet has a poor reputation it seems (bird food, anyone?) I think possibly people are just not cooking it in a way that shows of it’s potential. Millet can be quite boring and stodgy when cooked and used as simply a rice substitute… it’s OK, but there are much tastier ways to prepare the stuff.
One awesome way it can be used is as a savoury side dish – a faux mashed potato if you will… also brilliant for babies.
- First up, rinse 1/2C millet well in a fine sieve under cold water. Millet is similar to quinoa in the sense it has a bitter taste when this step is not followed. Alternatively you can dry toast the millet in a fry pan as you would nuts or seeds. Just for a few minutes until fragrant. Add this to a small saucepan with 1 vegetable stock. Bring to the boil, reduce heat to a very gentle simmer and wait until the liquid has been absorbed… 20-25 minutes.
- While this is happening, steam 1/2 a cauliflower until tender.
- Combine your cauliflower and stock- cooked millet in a medium mixing bowl with 1/3C nutritional yeast, 2t of vegan spread (Earth Balance, Nuttelex etc) freshly ground black pepper, 1/4t ground white pepper and sea salt to taste (1/4-1/2t depending on how much salt you like).
- Now, mash mash mash.
- Serve as you would mashed potatoes.
- *If you are not vegan, feel free to add grated cheddar cheese, parmesan, blue cheese whatever you fancy*
Fruity Baked Millet Crunch Cereal:
(Vegan, gluten, nut, seed, soy and cane sugar free)
- 1 1/4C raw millet (rinsed under cold running water or dry toasted to remove bitterness)
- 1 1/4C pineapple juice (or any juice you have on hand)
- 1T coconut oil (liquid… or grape seed, rice bran, canola)
- 1T brown rice syrup (or honey/agave)
- 1/4t sea salt
- 1C coconut shreds
- Combine all ingredients well.
- Spread out on a lined baking tray.
- Bake for 30 minutes at 150 degrees C, checking in every 10 to stir.
- Turn down oven to 120 degrees C, cook for another 30 minutes doing the same as above.
- Bake for another 30 minutes at 100 degrees C, then turn off oven leaving tray inside until the oven is cool.
- Store in an airtight jar, as you would granola.
This is a lovely, fruity crunchy cereal that can be used just like granola. I have in the past simply blended up a can of pineapple (no sugar added) instead of using plain juice… this is delicious but you will get those fruit fibres through the mix. Doesn’t bother me. I like this mixed with chia seeds and rice milk… tropical chia pudding. Sprinkle on top of yoghurt, fruit salad, oatmeal, or simply eat with milk.
Here are a few alternative flavour combinations to try…. or let your imagination run wild and all crazy like.
- Apple juice…. cut down coconut shreds to 1/2C, add in 1/2C almonds and 1/2t cinnamon. Stir through sultanas once the mix is cool.
- Cranberry juice….. cut down coconut shreds to 1/2C, add in 1/2 cup pistachios.
- Orange juice…. add in 1/2t ground ginger, 1t grated orange zest. Stir through 1/2C dark chocolate chips once the mix is cool.
- Blackcurrant juice… omit coconut, add in 1/2C sunflower seeds, 1/2C chia seeds. Stir through chopped dried apple once the mix is cool.
Snacking cereal complete, back to scrubbing, scraping and elbow grease action. Oh joy.
Still does look a bit like bird food. Oh well.