This meal is easy, delicious and full of flavour. But that's not all. Packed with detoxifying veggies, leafy greens and one of nature’s most alkalizing grains, millet, it'll leave you feeling satiated, nourished and not the slightest bit guilty.
Millet is one of the few grains that is alkalizing to the body. It is also gluten-free, non-allergenic, has a low glycaemic index and is rich in protein, magnesium, calcium, niacin, copper, manganese, fibre and antioxidants. Millet aids in digestion, relieves constipation, lowers cholesterol and acts as a handy little prebiotic.
This meal is vegan, gluten-free, soy-free and nut-free.
1 cup uncooked millet (soaked and rinsed is best)
1 can of brown lentils
2 cups vegetable stock
3 zucchini, sliced
1 small head of broccoli, lightly steamed
3 - 4 handfuls of leafy greens, I used rocket
Any other green veggies you like - sugar snap peas, green beans, asparagus - they'll all taste awesome.
2 garlic cloves, peeled
1/2 cup water
4 tbsp extra virgin olive oil
1/4 tsp of Himalayan sea salt
3 tbsp fresh lime or lemon juice
1 big bunch of fresh basil (1 1/2 cups)
1) In a medium pot, cook your millet in 2 cups of vegetable stock. Bring to a boil, then reduce heat to medium low. Cover and leave to simmer for about 20 minutes or until the water has been absorbed. Remove from heat and leave lid on to steam for another 5 minutes. Fluff with a fork.
2) Meanwhile, gently pan fry the zucchini, broccoli (I gave the broccoli a quick steam beforehand) and any other green veggies you are using together with a generous glug of olive oil, sea salt, and cracked pepper until cooked.
3) Now get your dressing ready. Throw all the dressing ingredients into your vitamix or other sturdy blender. A food processor or a handheld whizz stick will also do the trick. Process until smooth, scraping down the sides as you go. Adjust seasoning to taste.
4) Then put it all together! Toss the millet, lentils and pan fried veggies together in a large serving dish. Season with salt, dried herbs and pepper. Top generously with rocket and drizzle over with the dressing.
This recipe is so healthy that it kind of hurts... my sweet tooth because I ate SO many of these dang things! I can never quite justify buying or eating Oreo's despite their supposedly 'vegan' status because they contain non-sustainable palm oil and I'm not about deforestation and destruction of valuable habitat for hundreds of animals. No thank you! These are fudgey, chocolate-y, nourishing, and full of amazing raw and activated ingredients from Little Bird Organics' Pantry Staples range. Yum! However, if you leap into this recipe expecting it to taste just like a baked, white-sugar-laden, refined cookie then you will be sorely disappointed. This is more like a raw dessert in the shape of a tasty Oreo cookie - inspired loosely, if you will.
Whip this muesli up to share with your dad for brunch. I also rate muesli as a good snack idea too in the afternoon sometimes. It can save me from hitting those sugary snacks. I pair this with coconut yoghurt and blueberries. It’s great for satiety levels (you know, that all important “fullness factor”).
The holiday season can be a tricky time of year for those of us trying to stick to our diet goals. These chocolate truffles are packed with the natural goodness of nuts and seeds and sweetened with dates, making them the perfect, healthy contribution to any party spread or even just a delicious mid-afternoon pick-me-up.