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Quick Cleanse Recipes
Millet With Vegetable Saute
Serves 4-6.
Ingredients:
1 ½ cups hulled millet
3 cups purified boiling water or salt-free vegie stock
Vegetable Sauce
8 - 12 broccoli flowerets
8 - 12 small brussel sprouts
purified boiling water
1 tbs minced garlic
¼ cup cold pressed extra virgin Olive oil
1 cup button mushrooms
½ tsp salt-free seasoning
8 - 12 small onions
8 - 12 baby carrots
2 bay leaves
6 sprigs of parsley
2 tsp thyme
1 tsp cumin
1 tbs basil
several slices ginger root
cheese cloth
½ cup chopped and seeded sweet red pepper
½ - 1 cup brown rice vinegar
1 cup purified water
¼ cup unroasted sesame oil
2 - 3 tbs miso
Method:
- Wash millet in a strainer.
- Preheat oven to 190°C. Place millet on a flat baking sheet and roast in the oven until lightly browned (10-15 minutes). Meanwhile, bring water to the boil. Add roasted millet, cover and simmer 20 minutes. Toss lightly after cooking. Remove from heat and set aside.
- Cut broccoli into flowers. Bring water to the boil. Drop in broccoli & cook 3 minutes. Drain and rinse under cold running water.
- Repeat with brussell sprouts, cooking longer. Transfer both vegetables to a dish. Mince garlic. Heat wok, add oil and saute garlic. Add mushrooms, seasoning and onions and then saute a few minutes before adding carrots.
- Meanwhile combine the next six ingredients and place in a wet piece of cheesecloth. Tie into a bag. Place in pot with vegetables. Add pepper.
- Combine the vinegar and water adding enough of this mixture so that the vegetables are completely covered. Cover and simmer 20 minutes or until onions are cooked. Add the broccoli, sprouts and red pepper.
- Remove several tbs of broth, mix with miso, and put back in the stew along with oil.
- Cover & simmer 5 minutes. Strain off the vegetables, take out the bag, pressing hard on the cheesecloth to extract all the flavours. Serve vegetables and broth over millet. Garnish with fresh parsley.
Index:
tbs : tablespoon
tsp : teaspoon
gms : grams
mls : milliliters
Please note: The more unusual ingredients in these recipes can usually be obtained from most Health Food Stores.
