Très Green, Très Clean, Très Chic by Rebecca Leffler, of Lafleur Paris NY, is a beautiful book filled with recipes for food and healthy, happy living. From natural beauty tips to yoga poses and happy playlists, Rebecca’s years in France bring a fresh and lively voice to clean eating. With fun recipes like Le “Chic” Cake and Pancrêpes and Happy Hazelnut Quinoa Bowl, it’s hard to take life too seriously. Each of the 150 recipes is plant-based and gluten, soy and refined sugar free. Organized by season, each section has beauty tips, playlists and yoga routines that match the theme of the season. We’ve all heard that the French know how to live healthy and well, Très Green, Très Clean, Très Chic will teach you their secrets.
For more great recipes from Rebecca, keep up with her at Lafleur Paris NY, on Instagram, Twitter and Facebook. The kind folks at The Experiment Publishing have offered us a copy of Très Green, Très Clean, Très Chic to give away to one lucky winner. We’ll pair this lovely book with a package of millet and quinoa to help you get started. To enter, simply follow the prompts below and we’ll select a winenr at random from all who enter by 11:59 pm on 8/3/15. Visit The Experiment Publishing to browse their other titles and snag a copy of this book.
Magnifique Millet with Spring Vegetables
Millet is appropriately pronounced “mi-YAY!” in French. “YAY!” will likely be your reaction after eating this colorful and flavorful dish that is, in sum, spring on a plate. Millet may be the title food here, but it actually serves as supporting actor to special guest stars: fresh, seasonal produce (adaptable year-round using anything you find at the market). Say it with me now (in your best French accent, please): YAY for millet!
Makes 2 salads
- ½ cup (50 g) dry Millet
- 6 small Red Radishes
- 8 Asparagus Spears (white or green)
- 2 Carrots
- 2 fresh Spring (green) Garlic Cloves
- 1 tablespoon Coconut Oil
- ½ cup (50 g) chopped fresh Green Onions
- 2 handfuls of fresh Spinach
- ½ cup (50 g) Shelled Peas
- 1 handful of Arugula and/or Mustard Greens
- 1 handful of fresh Herbs of choice
- Juice of 1 Lemon
- 1 tablespoon Olive Oil
- 1 teaspoon Apple Cider Vinegar
- 1 to 2 tablespoons Nutritional Yeast (optional)
- Salt and Pepper to taste
1. For best nutrition, add the millet and a pinch of salt to a bowl of water, cover, and soak overnight or during the day. Rinse and drain before cooking. If you don’t remember to soak . . . OMG YOU MIGHT DIE! Just kidding, pas de problème, just rinse the millet and follow the rest of the directions.
2. Add the millet to a small pot over medium heat and lightly toast for 1 to 2 minutes. Then add 1 cup (250 ml) water if you soaked the millet, or 1½ cups (375 ml) water if not. Bring to a boil then reduce the heat to low, cover, and simmer for around 15 minutes if presoaked, or 20 minutes if not, until the millet has absorbed the water (but isn’t too mushy!). Let it sit in the covered pot off of the stove for around 5 more minutes until it’s fluffable (a word I invented to describe what happens when one places a fork into perfectly cooked millet).
3. Rinse and cut off the tops of the radishes. Halve or chop into pieces depending on their size.
4. Snap the asparagus spears at their natural breaking point, then cut the tender parts into small pieces. Peel or wash the carrots, then grate. If you’re using fresh garlic, chop into small pieces or slice thinly. If you’re using regular garlic, peel and grate.
5. In a small pot over medium heat, heat the coconut oil and add the green onions. Sauté for around 1 to 2 minutes, until the onions become translucent. Add the radishes, asparagus, carrots, spinach, and peas (and any other seasonal spring veggies you wish), and sauté for just around 1 minute, so they are tender but still quite crisp. Turn off the heat.
6. Add the millet and mix together so the millet becomes warmed, but not hot or mushy. Top with the arugula and fresh herbs and, just before serving, add the lemon juice, olive oil, vinegar, and nutritional yeast. Add salt and pepper to taste.
Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com