Pistachio Date Pudding Cake- Mediterranean flavors and whole grain bulgur make a healthy yet luscious dessert.  | Bob's Red Mill

Pistachio Date Pudding Cake

by Cassidy Stockton in Recipes

Hold the phone, pistachio pudding cake?? What kind of Bob’s Red Mill recipe is this? Rest assured, friends, this is not some cake made with boxed pistachio pudding (though we’re not necessarily knocking that kind of cake). This is an entirely different kind of cake made using bulgur (remember when we promised a sweet recipe on Tuesday?) and the warm flavors of cardamom, honey and dates that toes the line between pudding and what we typically think of as cake.

Pistachio Date Pudding Cake- Mediterranean flavors and whole grain bulgur make a healthy yet luscious dessert.  | Bob's Red Mill

I adore the Mediterranean flavors our test kitchen used here and am crazy about the fact that this uses bulgur as the base of this dessert (whole grains for the win!). Serve this with a drizzle of cream as suggested below or get crazy and add a dollop of vanilla ice cream for a decadent dessert.

Pistachio Date Pudding Cake- Mediterranean flavors and whole grain bulgur make a healthy yet luscious dessert.  | Bob's Red Mill

Pistachio Date Pudding Cake

Ingredients

  • 1-3/4 cups Water
  • 1/2 cup Dates chopped
  • 1/4 cup Honey
  • 1/4 cup Orange Juice
  • 1 tsp Orange Zest
  • 1/2 cup Golden Bulgur
  • 1/2 tsp Salt
  • 2 Eggs divided
  • 3/4 cup Milk
  • 1/4 tsp Ground Cardamom
  • 1/2 cup Pistachios chopped

Instructions
In a medium saucepan, combine water, dates, honey, orange juice and orange zest. Bring to a boil, reduce heat to low and simmer until dates are tender, stirring occasionally, about 10 minutes.

Add Golden Bulgur and salt, cover and cook until tender, about 20 minutes. Remove from heat and let cool, uncovered, for 10 minutes, stirring often.

Meanwhile, preheat the oven to 350°F. Butter an 8-inch square baking dish.

Whisk yolks, milk and cardamom until combined. Mix in bulgur and pistachios.

Whip egg whites to stiff peaks. Fold the whites into the bulgur mixture then transfer the mix to the prepared baking dish.

Bake until puffed and golden brown, about 30 – 40 minutes. Garnish with cream, honey and salted pistachios, if desired.

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Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill

Spicy Pilavi

by Cassidy Stockton in Recipes

An incredibly versatile ingredient, Golden Bulgur is parboiled, cracked, soft white wheat. White wheat has a mild flavor and light hue, making it perfect for sweet and savory applications for every meal of the day. Later in the week, we’ll be sharing a delightful sweet dish made using this grain, but today it’s all about the savory.

Pilavi is a Turkish version of a pilaf. Pilaf is a simple grain dish that is cooked with broth and often seasoned with onions and other vegetables. Pilafs can be found in nearly every culture and are typically just a side dish that can accompany more flavorful fare.

Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill

Being the whole grain fanatics that we are, a simple pilaf is not enough. Our pilaf is not happy to just grace a table with its presence. No, our pilaf wants to take center stage and this Spicy Pilavi does just that. Combining tomatoes, bell peppers, onions, garlic and red pepper flakes for a meal that is easy to prepare and even easier to enjoy, this spicy dish is a perfect partner to grilled meats and roasted vegetables.

More than anything, I love how quickly this dish comes together. Bulgur is a whole grain super hero in the fast meal-prep department, making it ideal for weeknights. If you’ve got sensitive eaters, feel free to scale back on the red pepper flakes. Make this gluten free by choosing our Buckwheat Kasha instead of Bulgur and make it vegan by replacing the honey with your favorite vegan sweetener.

Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill

Spicy Pilavi

Ingredients

  • 2 Tbsp Olive Oil
  • 1 cup Onion diced (about 1 medium)
  • 1 cup Yellow Bell Pepper chopped (about 1 medium)
  • 1 tsp Garlic minced (about 1 clove)
  • 1 Tbsp Tomato Paste
  • 1-1/2 cups Tomatoes diced (about 2 medium)
  • 1-1/2 cups Water
  • 1 cup Golden Bulgur
  • 3/4 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Red Pepper Flakes
  • 1 Tbsp Lemon Juice
  • 2 tsp Honey
  • 1/4 cup Parsley chopped
  • 1/4 cup Green Onion sliced
  • 1 Tbsp Mint minced

Instructions
Heat olive oil in a deep sauté pan over medium heat. Add onion and cook until soft, about 5 – 7 minutes.

Add yellow bell pepper and garlic and cook until peppers are soft, about 3 – 4 minutes.

Add tomato paste and mix well, then add tomatoes and cook until soft, 1 – 2 minutes. Add water, Bob’s Red Mill Golden Bulgur, salt, pepper and red pepper flakes. Bring to a boil then reduce heat to low, cover and cook until bulgur is tender, 10 – 15 minutes, stirring occasionally. Mix in lemon juice, honey and herbs.

 

Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill
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Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

Gluten Free Blackberry Muesli Cobbler

by Sarena Shasteen in Gluten Free, Recipes

Our family loves Bob’s Red Mill Muesli! It’s such a versatile product to work with in my baking, it’s delicious and even better, it’s good for you! You really can’t beat any of that. I’m constantly coming up with different uses for it other than just using it as a cereal, though that is a great way to eat it too!

It seems like we have been hosting quite a few brunches these days. With everyone’s busy schedules, brunch allows people to either relax and get up slowly  on the weekends or, if their kids have a sports event, they can make that without being too rushed. It also allows our friends with little ones the opportunity to be home in time to put their babies to bed on time. Besides, I could eat breakfast any time of day, so this allows me the chance to sneak in an extra breakfast.

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

I was trying to come up with a different dessert to go with brunch and decided to incorporate Bob’s Red Mill Muesli in my old cobbler recipe. As you will see, I ground some of it up to use in the batter and then used it in the crumb topping. The addition of the muesli really made this dish into something of its own. The whole grain flavor of the oatmeal combined with the dried fruit from the muesli along with the fresh blackberries and crispy sugary topping…WOW, this was such a great treat to end our brunch. We served it with vanilla ice cream, but you could also use yogurt too. My husband suggested a lemon sorbet for next time. The great thing is that the flavor combinations are endless with the fruit you choose. I can’t wait to try this with apples in the fall after we go apple picking!

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

Gluten Free Blackberry Muesli Cobbler

Crumb Topping

Butter an 8 x 8 baking dish. Preheat oven to 375°.

In a large mixing bowl, combine the flour, muesli, sugar and baking powder. Next add the milk whisking until well mixed. Pour the batter into the buttered dish. Next evenly distribute the blackberries over the batter. Place in the preheated oven and bake for 30 minutes.

Prepare crumb topping by mixing together the muesli, flour, sugar and cinnamon in a bowl. Next, using a fork, cut in the cold butter until the mixture resembles a coarse crumb. Evenly distribute the crumb topping onto the cobbler after it has baked for 30 minutes. Sprinkle the remaining tablespoon of sugar on top. Place the cobbler back in the oven and bake for an additional 25 to 30 minutes or until the cobbler is golden brown. Serve warm.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill
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Gorditas are a simple, easy meal that are perfect for feeding a group- put out a spread of toppings, a pile of gorditas and let everyone make their own combinations. / Bob's Red Mill / vegan

Gorditas

by Cassidy Stockton in Recipes

A gordita is simply a thick corn tortilla that is filled with (or wrapped around) cheese and meat, similar to a taco. Making them is incredibly easy and they’re absolutely wonderful! Fill these with your favorite taco fillings and pair with refried beans for a hearty (yet easy) meal. I love gorditas (and tacos, for that matter) because they’re endlessly easy customize.

When you have a big gathering of family or friends, it’s such a relief to put out a pile of gorditas and an assortment of toppings and have everyone make their own combinations. Shredded chicken, ground beef, or pulled pork are all great meat options and roasted cauliflower or sauteed mushrooms make a great choice for vegetarians. Add tomatoes, lettuce, shredded cheese or cotija, salsa, avocados and sour cream to round out the offerings and we think you’ll have a happy bunch of eaters.

Gorditas are a simple, easy meal that are perfect for feeding a group- put out a spread of toppings, a pile of gorditas and let everyone make their own combinations. / Bob's Red Mill / vegan

Gorditas

Head griddle or comal to medium or medium-low heat.

Mix masa harina and water. Add shortening, salt, flour and baking powder, kneading until blended and masa forms a ball, cleaning sides of the bowl.

Wet hands and shape into 1-1/2″ to 2″ balls. Cover to prevent drying.

With moistened hands, pat and flatten into 1/4″ thick patty, forming 3″-4″ circle.

Place gordita on hot griddle or comal.

Cook each side 6-8 minutes or until lightly browned. Top with lettuce, cheese, tomato, onion, sour cream and your favorite meat, if desired.

Alternative cooking method: Fry each gordita in hot oil (375°F) until lightly browned. Remove, drain. Slice gordita halfway through, forming a pocket. Fill with your favorite fillings. 

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Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill

Quick (and Easy!) Cinnamon Rolls

by Cassidy Stockton in Recipes

I hate to break it to you, but the weekend is coming. I know, it’s hard news to take, but we’ll all get through this together and I have a feeling that a batch of these sticky, gooey cinnamon rolls might just make the transition easier.Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill

See that first word in the title? It’s “quick” and I know that’s not a word we get to use very often around Bob’s Red Mill and certainly not in relation to cinnamon rolls, but Sarah House has really worked her magic here. I don’t bake cinnamon rolls at my house because they’re too much work. This recipe, though, has changed my mind. No kneading, no rising, just plain old mixing and baking! That’s a recipe I can get behind! Plus, these are made with 100% whole wheat flour, which means they have a wonderfully nutty flavor and a chewy, dense texture.

We used our Ivory Wheat Flour (aka Hard White Whole Wheat Flour) in these for a lighter whole wheat flavor, but you can use regular whole wheat flour if you can’t find the Ivory flour. Ivory Wheat Flour is stone ground from whole grain, hard white wheat and is one of my all-time favorite products. It’s a bit sweeter and bakes a little lighter, but has the same whole grain nutrition as conventional whole wheat flour.

Pour a cup of coffee, enjoy a cinnamon roll and let the weekend wash over you. It’s a hard task, but someone has to do it.

Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill

Quick Cinnamon Rolls

Prep Time:  25 minutes | Cook Time:  22 – 25 minutes | Yield: 8 servings

Dough

  • 2 ½ cups Bob’s Red Mill Organic Ivory Wheat Flour
  • 2 Tbsp Sugar
  • 1 ¼ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 ¼ cup Buttermilk
  • ¼ cup melted Butter, divided

Filling

  • ¾ cup Brown Sugar
  • ¼ cup Sugar
  • 2 tsp ground Cinnamon
  • ¼ tsp Salt

Cream Cheese Glaze

  • 4 oz Cream Cheese, soft
  • ¼ cup Butter, soft
  • 1 cup Powdered Sugar
  • ¼ cup Buttermilk
  • ¼ tsp Vanilla Extract

Step 1

Preheat oven to 425°F.  Spray or butter a 9-inch round cake pan.

Step 2

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  Add buttermilk and 2 Tbsp melted butter and mix until a smooth, wet dough forms.

Step 3

Turn dough out onto a well-floured board, sprinkle with flour and roll into a 9×12-inch rectangle.  Brush with 2 Tbsp melted butter.

Step 4

In a small bowl, mix together brown sugar, sugar, cinnamon and salt.  Sprinkle mixture over the sheet of dough, leaving a ½-inch border around the edge.  Starting at one short end, tightly roll the dough to the opposite end to form a log.  Pinch the seam to seal.  Trim ends if needed and cut log into eight rounds.

Step 5

Arrange rounds, cut sides up, in the prepared pan.  Bake in the preheated oven until golden, 22 – 25 minutes.  Immediately turn out onto a serving platter.

Step 6

While cinnamon rolls are baking, prepare cream cheese glaze:  In a medium bowl, mix softened cream cheese and butter until smooth.  Add powdered sugar and mix until well incorporated then add buttermilk and vanilla.  Glaze cinnamon rolls just before serving.

 

Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill
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3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

3 Easy {and Healthy!} Breakfasts for Scorching Hot Days

by Cassidy Stockton in Recipes

Portland has been experiencing an unusually hot and dry summer this year and I’ve long since hung up my apron when it comes to breakfast. Sweltering or not, a girl’s gotta eat. My stomach doesn’t care if it’s summer, breakfast still has to deliver a nutritional punch or I’ll be in trouble.  Here are our favorite breakfasts that are easy, healthy and will keep your kitchen cool.

1. Muesli or Granola and Yogurt: AKA possibly the easiest whole grain breakfast ever. Combine our Old Country Style Muesli, Gluten Free Muesli or one of our many varieties of granola with your favorite variety of yogurt and Voila! breakfast is served. For a softer cereal, combine muesli and yogurt and let sit overnight in the fridge.

3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

2. Overnight Oats: There are myriad versions of overnight oats online these days and we love them all! The premise is simple: combine oats, milk, yogurt and fruit and let sit in your fridge overnight. The oats will soften up and you’ll have a creamy, delicious bowl of oats that you can enjoy hot or cold. Some of our favorite versions include Peanut Butter Banana Overnight Oats from The Lemon Bowl, Banana Bread Overnight Oatmeal from The Roasted Root and Mixed Berry Overnight Oats from Naturally Ella.

3. Smoothies: As a busy mom, I find smoothies to be one of the easiest and most manageable breakfast choices as I scramble to get everyone out the door in the morning. I make a big batch, everyone gets a nutritious smoothie and breakfast is done! I like to combine frozen bananas, protein powder, a scoop of almond butter, a heavy helping of chia seeds and a smidgen of unsweetened cocoa powder. Luckily, the little monster loves it, too. Check out our best smoothies ever list for inspiration. (Here we are enjoying our smoothies.)

3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

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Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill// vegan, gluten free adaptable, easy

Hemp Macaroon Bars

by Cassidy Stockton in Recipes

We’ve taken classic coconut macaroons and turned them into a delightful cookie bar. We’ve added  hemp seeds, and sweetened them with honey and dark chocolate for an indulgence that you can feel a little better about. With cherries, hemp, coconut, almonds and dark chocolate, these macaroon bars are packed with super foods. I want to tell you these make a great recovery treat or on-the-go snack, but let’s face it folks, a super-food cookie is still a cookie. Eat one or two or five, I won’t tell, but whatever you do, enjoy the heck out of them!

Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill//  gluten free adaptable, easy

Hemp Macaroon Bars

Ingredients

Instructions

Line a 9×5-inch pan with parchment paper, making sure to leave the sides accessible, and set aside.
In a medium bowl, combine Bob’s Red Mill coconut, almond meal, hemp seed, dried cherries and salt.

Set aside.

In a large bowl, whisk together coconut oil, honey and vanilla extract. Add the dry ingredients to the wet and mix well. Transfer mixture to the prepared pan and press the mixture evenly into the pan, making a level top. Chill in the refrigerator for at least 1 hour.

After 1 hour, remove the pan from the refrigerator. Using the parchment paper sides, carefully lift the bars out of the pan and set on a cutting board. Let rest for about 10 minutes.

While the bars are resting at room temperature, place the chocolate chips in a microwaveable bowl or in the top of a double boiler. Gently heat the chocolate chips until melted, then immediately remove from heat.

Cut the bars into desired shapes and drizzle with melted chocolate. Let rest for about 5 minutes to let the chocolate set.

Nutrition Facts:

1 bar contains: Calories 210, Calories from Fat 150, Total Fat 17g, Saturated Fat 14g, Trans Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g, Dietary Fiber 3g, Sugars 8g, Protein 2g.

 

Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill// vegan, gluten free adaptable, easy
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Millet

by Cassidy Stockton in What is it? Wednesday, Whole Grains 101

To most people, millet is considered “bird food” because of its high prevalence in birdseed blends. Millet is actually a very nutritious whole grain perfect for human consumption that’s been kicking around for the last 10,000 years. Millet is a staple in diets all over Asia and Africa and was one of the five sacred crops revered in China. These days, millet is making waves for being a nutritious, gluten free whole grain. It helps that millet tastes great and is easy to cook, as well. It’s one of my personal favorites from our line and I am happy to share more about this grain with you today.

What is Millet? Pick up a bag of birdseed and you’ll see very small, round, tan grains. These are millet. Similar in size to quinoa, millet is an incredibly versatile whole grain. It’s naturally gluten free and cooks in just 20 minutes. It has a mild, pleasant flavor and, unlike many whole grains, has a soft texture. Millet is closer in texture to white rice or couscous when cooked, as opposed to some whole grains that have a real chewiness to them.

What is it? Wednesday: Millet! Learn all about this highly nutritious, gluten free, alkaline grain. // Bob's Red Mill

What variety of Millet does Bob’s Red Mill offer? We offer the Proso variety of yellow/tan millet.

What makes Millet so nutritious? Beyond offering a healthy punch of protein (7 grams per serving) and fiber (9 grams per serving), millet is an alkaline grain. This is unusual for a whole grain, but has the benefit of making millet easy to digest and helps balance the body’s natural tendency towards acidity. I’m not going to spend this post talking about the importance of balancing the pH in our bodies or the crazy onslaught of highly acidic foods we ingest daily, but suffice to say, millet helps balance us out. Who couldn’t use a little more balance in their lives?

Is Millet gluten free? Yes, millet is naturally gluten free. Bob’s Red Mill millet is produced in our dedicated gluten free facility and batch tested for gluten using the R5 Gluten Assay.

Millet Congee // What is it? Wednesday: Millet! Learn all about this highly nutritious, gluten free, alkaline grain. // Bob's Red Mill

Is Bob’s Red Mill Millet organic? No, our millet is not certified organic.

Is Millet whole grain? Yes, our millet is whole grain.

How do you use millet? Millet can be cooked as a stand alone grain, used in salads, soups, breads and mashed like potatoes. Its mild flavor makes it incredibly versatile.

Our favorite recipes using millet: 

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Beautiful millet with fresh vegetables, greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan

Magnifique Millet with Spring Vegetables {Giveaway}

by Cassidy Stockton in Contests, Meatless Mondays, Recipes

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.

Très Green, Très Clean, Très Chic by Rebecca Leffler // Gluten free and vegan recipes for living a clean, green life, the French way.
For more great recipes from Rebecca, keep up with her at Lafleur Paris NY, on InstagramTwitter 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.

Beautiful millet with fresh vegetables, greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan

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 

 

Beautiful millet with fresh vegetables , greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan
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Easy, addictive Hemp Pesto perfect for pasta, pizza and sandwiches. // Bob's Red Mill // gluten free, vegetarian

Deliciously Addictive Hemp Pesto

by Cassidy Stockton in Recipes

I guess it’s a hemp kind of week around here. We’re so in love with this little nutritional powerhouse, we’ve been throwing it in everything, including pesto. This pesto recipe uses hemp in place of pine nuts for a more nutritious, omega-3 rich sauce. Once we tried it, we were sold. Hemp seeds are a complete protein, so this makes your liberal use of pesto a great way to nutritionally boost that bowl of pasta.

Easy, addictive Hemp Pesto perfect for pasta, pizza and sandwiches. // Bob's Red Mill // gluten free, vegetarian

This recipe calls for basil in the spirit of a traditional pesto, but you could also use arugula or kale for a different flavor profile. Add a handful of sun dried tomatoes for an entirely different, yet delicious, experience. This stuff is addicting, I’ll tell you that up front, mixed with pasta, spread on bread, dropped by dollops on pizza, spread on sandwiches, drizzled over ice cream… okay, maybe not that last one, but this pesto could seriously just be eaten by the spoonful. Bonus, this recipe is ridiculously easy- simply put the ingredients in a food processor and blend! We hope you enjoy it as much as we do.

Easy, addictive Hemp Pesto perfect for pasta, pizza and sandwiches. // Bob's Red Mill // gluten free, vegetarian

Hemp Pesto

Ingredients

  • 1 cup packed fresh Basil Leaves rinsed and dried (40g)
  • 1/2 cup Hulled Hemp Seed Hearts (75g)
  • 1/2 cup grated Parmesan Cheese (40g)
  • 2 cloves Garlic minced (6g)
  • 1/2 tsp Salt (3g)
  • 1/4 cup Extra Virgin Olive Oil (55g)

Instructions

    1. Combine basil, Hemp Seed Hearts, Parmesan cheese, garlic and salt in a food processor or blender and begin pureeing.
    2. Slowly stream in olive oil and allow to mix until a smooth paste has formed, about 2 – 3 minutes.
    3. Store, chilled, for up to 1 week. Serve on pasta, rice, cold salads, or as a spread or dip.

 

Hemp Pesto Collage
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