Wednesday, October 1, 2014
It seems I'm a day late with these favourites (whoops!), but yesterday was just too beautiful to be on the computer and we had the pleasure of looking after one of the cutest little humans for my friend while she did some preparation for her huge talk coming up soon (see link below!). I hope you all had a lovely Septemeber? It sure feels like summer is on it's way... I've got one last millet recipe in the pipeline, I'll be back before the end of the week to share. (Then I'm going to have a little millet break for awhile, hehe).
Friday, September 26, 2014
You may have noticed a little theme happening around here lately... and it begins with the letter M. You'll see next month why I'm on a bit of a millet tangent at the moment, but for now lets talk about this beautiful gluten-free grain. If we're getting technical, it's actually a seed, native to Western Africa. Nowadays this nutritious grain is grown and eaten by many cultures throughout Africa, India, Asia and increasingly in the Western world. (Australia grows some really great millet, FYI).
If you own my cookbook, you'll see that millet is something we eat often. From using it as rice and couscous substitutes, to creamy sweet porridge's and flour. After seeing an ayurvedic doctor during her first pregnancy, my mum began eating the millet and linseed porridge we liked to call bird-seed porridge (recipe is in my book). I never liked it all that much until I revisited it again, as an adult and now I eat it most mornings. Since changing our diets to gluten-free over 6 years ago, millet has been a staple in our diets. It's one of those grains that seems to have slipped under the radar of the 'superfood' touters, which is kinda awesome as it means it's still relatively cheap to buy! It's a good source of protein, iron, B vitamins and zinc and has a mild nutty flavour which is easily boosted with simple ingredients.
Labels:Asian,asparagus,broccoli,Dinner,gluten-free,millet,pea,spring,vegan option,vegetarian | 22 comments
Monday, September 22, 2014
If you were to peak into my fridge on any given day, you'd be greeted by numerous jar of flours, fresh and fermented vegetables, a large jar of sourdough starter-taking up half the top shelf, some excess kefir grains (doing their thing) and all sorts of containers of leftover food from the night before. On a bad day there will also be containers of leftovers from two nights ago...
Mostly we don't have huge amounts of leftovers as we're all pretty big eaters (I'll need a new job if we are to feed our kids when they're teenagers judging by the large amounts of food they both already eat!), but every few days there's a few little bits and pieces hanging out in there waiting to be eaten or re-purposed in other meals. If you follow me on Instagram you'll be familiar with my mish-mash leftover salads, but sometimes it's nice to put those leftovers to good use. When I have leftover grains (millet and quinoa mostly), along with using them as the base of salads, I also like to turn them into herb-heavy patties, bound together with what ever roasted veggies I may have at hand. In this instance it was pumpkin (or squash, if you're from the top of the world!).
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