Makes: 2-4 servings
Preparation Time: 30mins
Tools:
Blender
Ingredients:
5-7 leaves of organic kale (or spinach)
1/2 cup uncooked organic millet (or quinoa)
For Sauce
2 Tbsp fresh, organic lemon juice
1 small clove of organic garlic
1 cup pure water
1 Tbsp extra virgin coconut oil
3 Tbsp nutritional yeast
1 tsp pink Himalayan or Celtic sea salt
2 Tbsp organic tahini
3 oz. organic cashews, soaked
Let’s Get Started:
Bring 1/2 cup millet, a dash of sea salt and 1 1/2 cups of water to a boil in a saucepan. Once boiling, reduce heat to medium, cover saucepan and cook until all water is absorbed into the grain—about 20-25 minutes. Don’t peek (this is why glass lids and glass saucepans are great). You want to keep all that heat/steam inside for fluffy millet.
While your millet is cooking, remove the stems from your kale leaves and wash them well. Roll the leaves and slice them into 1″ strips
Place your sliced kale into a large glass bowl and set aside while you prepare the sauce. In a blender, place all sauce ingredients and blend until smooth. Transfer to a small saucepan, and over low heat, stir for about 2-4 minutes until warm and it starts to thicken.
When your millet is cooked, fluff with a fork.
Pour your warm sauce over your kale leaves and add warm millet. Mix well.
The heat from the sauce and millet will start to wilt your kale leaves a bit. This makes for extra tasty, vibrant green kale.
Serve right away and/or store for up to one week in an airtight glass container. Feel free to reheat leftovers on the stove over low heat or eat cold. This is a great meal to make for satisfying, healthy lunches to bring to work and it is a delicious way to get a bunch of powerhouse greens in for the day. Prepare for addiction!
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