Millet – potatoes patties

I found this recipe several years ago on one of vegetarian forum

We need:

• 2 cups millet
• water
•  about 2 lb potatoes
• 2 onions
• little wholemeal flour (you can also use bread crumbs)
• salt
• pepper
• oil

Rinse millet in cold water (using mesh strainer). Put into a pot, pour 4 cups water and cook slowly until grain will be soft and you will not see water in a pot. Boil the potatoes and puree, chop onions and saute. Combine all ingredients together, add a little oil, salt and pepper. Shape into patties and coat in flour. Bake at 350 F until golden brown on both sides. Of course you can fry, add the herbs and spices – whatever You like.

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Millet

Millet is one of the healthiest and oldest grain in the world. Came from Asia 7000 years ago.

This is about what Paul Pitchfrod wrote about millet in his book “Healing with whole foods”:

“Healing properties:

Cooling thermal nature; sweet and salty flavor, diuretic; strengthens the kidney; beneficial to stomach and spleen – pancreas; buildts the yin fluids; moistness dryness; alkalizing – balances over-acid conditions; sweetens breath by retarding bacterial growths in mouth; high amino acid (protein) profile and rich silicon content; helps prevent miscarriage; anti – fungal; one of the best grains for those with Candida albicans overgrowth.

Also useful for diarrhea (roast millet before cooking), vomiting (millet soup or congee), indigestion, and diabetes. Soothes morning sickness – eat millet soup or congee regularly. Millet is known as “queen of the grains.” Due to its alkali – forming nature millet is often cooked with little or no salt. Sprouted millet can be used for digestive stagnation caused by undigested starch , for checking lactation, and other applications similar to sprouted .

Caution: millet is not recommended for those with signs  of very weak digestive functions such a consistently watery stools.

Cooked millet:

• 1 cup millet, soaked
• 3 cups water
• A few grains sea salt

Place millet and salt in a pot of water. Cover. Bring to a boil. Reduce heat to low. Simmer 30 minuter or   pressure cook 20 minutes.

Variations: Toast millet in a little oil before cooking. For softer millet, add more water.”

I really recommend Paul Pitchford’s book and millet. This book will help you heal your body. There are plenty of easy and healthy recipes.

Millet

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Scones

I like to bake, so sometimes bake something tasty (not always healthy).

• 1 3/4 cups (245 grams) all purpose flour (I used whole wheat i a little all purpose)
• 1/3 cup (65 grams) granulated white sugar (I used brown)
• 1/4 teaspoon salt (I didn’t use)
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup (113 grams) (1 stick) unsalted butter (cold and cut into small pieces)
• 3/4 cup (60 grams) old-fashioned rolled oats
• 1/3 cup (40 grams) dried  cranberries or cherries (raisins or currants)
• Zest of one lemon or orange
• 2/3 cup (160 ml) buttermilk ( I used plain kefir)

Egg Wash:

• 1 large egg
• 1 tablespoon milk or cream ( I didnt use egg, I used soy milk)

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven.  Line a baking sheet with parchment paper and set aside.

In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine.  Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs.  Add the rolled oats, dried cranberries and zest.  Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.  Cut this circle into 8 triangular sections.  Place the scones on the prepared baking sheet.  Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.

Bake for about 15 – 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.   Remove from oven and then turn your broiler on high.  Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler.  Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown.  Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Makes 8 scones. ( http://www.joyofbaking.com/CranberryOatScones.html )

Scones

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Soooooo good :-)

Quinoa and broccoli

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Yummy

Creamy beet soup:

Vegetable broth, potatoes, carrots, sauteed sweet onion, garlic, parsley. Cook until soft, then add the previously cooked beets and fresh ginger.Cook a few more minutes. Mix all ingredients. Add parsley and a little olive oil.

Fine barley, green peas, red, green, yellow pepper, sweet onion, parsley.

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