Ayurvedic Vegetables & Millet
Choose organic ingredients to avoid chemicals and GMOs.
1 cup of millet (soaked overnight), 1 cup of water, vegetable broth or water as needed, 1/2 yellow onion (diced), 1 cup root vegetables (carrot, parsnip, turnip) chopped coarsely, 6 shiitake mushrooms, 1 bunch of greens (kale, chard, collards) rinsed and chopped finely, 2 garlic cloves (crushed), 1-inch piece of freshly grated ginger, 1 tsp each of cumin, coriander, fennel and turmeric powders, 1 tsp of dulse seaweed flakes, sea salt & pepper, 1/2 cup of chopped fresh cilantro, 1 avocado (optional).
1. Rinse presoaked millet and cook in a rice cooker with 1 cup of water. Let cool and fluff with a fork.
2. Heat a heavy saucepan over medium heat. Add ghee, spices, ginger, seaweed, onion and garlic and cook until tender for about 5 mn, stirring occasionally.
3. Stir in all vegetables except greens, adding broth to keep the ingredients wet. Reduce to low heat, cover and cook 15 mn or until vegetables are tender. Add greens and cook another 5mn under cover.
4. Serve with millet and garnish with cilantro and avocado.
You can prepare this dish with any vegetables you have in your fridge. The ghee and digestive spices will nourish and warm you up, while the seaweed will remineralize and detoxify your body gently. Millet is a gluten-free grain that resembles couscous.
Gluten-free, Vegan, Vegetarian.
Alexandra Le Ny Health Coaching