Millet sushi rolls xx

 Yay I love these little lunch sensations! not only do they taste fantastic but they are easy and packed with nutrients!

I like to think off them as my mineral powerhouse!

• 1 cup millet
• approx 2 cups of water 
• sesame seeds
• approx 1/3 cup Tahini,
•  tamari,
•  lemon juice,
•  horseradich 
•  fresh ginger

Heat alittle olive oil in pot
Add millet toast lightly
Add water and bring to boil 
Reduce heat cover and simmer till it is cooked and sticky ( almost over cooked)
let cool.



Toast some sesame seeds and mix into the millet. some times at this stage I add other nuts and seeds too. Up to you be creative.

In separate bowl, Mix together Tahini, tamari, lemon juice, horseradish and fresh ginger and enough water to go consistency of hummus.  I haven't given quantities as I just add to taste starting with the tahini

Mix enough of the tahini mixture into the cold millet and sesame seeds to bind. 

Then use in place of rice in your nori roll, as you would sushi rice.

Add fillings of your choice and roll. 

I  fiiled these with watercress, cucumber, spring onions, marinated tofu, and avocado. But you an put in what ever you like :) Heaven xx

Chickpea Skillet bread

GF, Vegan, Dairy free, Sugar free, quick.

So this really is a creative recipe, I usually don't measure anything and just go by how it looks and add what ever is at hand, to the core ingredients. 

For example... Sometimes I add 

corn, paprika and rosemary or just garlic, 

or cumin and fresh herbs. 

or just salt and pepper and garlic. 

but my favorite is the one below

Core ingredients

• 1 cup chickpea (chana) flour
• about 2 cups of water 
• optional baking powder about 1 teaspoon ( this makes it alittle lighter)
• salt and pepper

For the one pictured I added

• fresh thyme about a 8 sprigs, just the leaves
• 1 clove garlic minced

to sprinkle over once cooking

• Olives
• sunflower, sesame, and pumpkin seeds
• pine nuts

Method

1. In a bowl whisk the flour, baking powder salt and pepper, garlic, fresh thyme leaves, slowing adding the water until it looks like a thickened cream consistency.
2. Heat a pan on the stove top, with a little olive oil, to a medium heat.
3. Pour in the bread mix.
4. Sprinkle the olives, seeds and nuts on top.
5. Cook until the underside is golden. then flip over and cook until cooked through.
6. serve hot with soup or yummy avocado. Or tomatoes and fresh herbs. Also makes a great pizza base, topped  with caramelized onions and fresh herbs.

I always try and save a little for lunch. Not always successfully :)

Veganomicon and yummy Quinoa recipe

This recipe comes from of my all time favourite cookbooks "The Veganomicon" . This book is such an inspiration whether you are vegan or not!  I love how it has sections on food groups ( like grains and vegetables) and explains clearly  the best ways to prepare each ingredient.

Helpful if you are new to the world of whole grains like millet and quinoa.  Plus as well as being helpful, every recipe I have made from this book has been amazing!

We  are big fans of the mexican millet, moussaka, french lentil soup and the Quinoa and chickpea pilaf that follows.....

Quinoa and Chickpea Pilaf recipe:

2 tablespoons olive oil
1 yellow onion, chopped finely
2 cloves garlic
1/2 teaspoon ground cumin
1 tablespoon coriander seeds, crushed
Several pinches of fresh ground pepper
1/2 teaspoon salt
1 tablespoon tomato paste 
1 cup quinoa
2 cups cooked or 1 15oz can of chickpeas drained and rinsed
2 cups vegetable broth

In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes.  Add the garlic and saute for about 2 more minutes.  Add the tomato paste, coriander, cumin, salt and pepper; saute for another  minute.  Add the quinoa, saute another 2 minutes. 

Add the chickpeas and broth, cover and bring to a boil.  Once the  mixture is boiling, lower heat to very low, cover and simmer for about 18 minutes or until the quinoa has absorbed the water, stir occassionally.  Fluff with fork and serve!

This recipe can be changed easily, I sometimes add tomatoes to it, and fresh herbs at the end, or brocalli etc

we serve this with greens, hummus, toasted almonds and roasted cauliflower ( roasted in cumin, coriander salt and pepper and with lemon juice) . Or what ever veges we have around.  

Quinoa - is Pronounced "Keen-Wah" . This yummy grain absorbs alot of flavour, so if I am having it savoury, I usually add stock and herbs, spices and vege when cooking it depending on what I am having it with. Sometimes I also make it into a porridge for breakfast or add the cooked grain to muffins to protein them up abit.  Quinoa seeds were a staple food source in South America for 6000 years. Quinoa is fantastic source of vitamins and essential amino acids and contain no gluten. Quinoa sprouts are the only sprout to contain all essential amino acids for humans. Quinoa is easy to sprout too!! So have fun!