3rd July 2011
Meet my new friend millet (and old friend quinoa) the super grains.
Well really they are seeds but referred to as grains because of how they look, but the point is they are very good for you! Millet is gluten free hence you might see it as flour which can be used for baking or flakes for porridge. It is also packed full of vitamins and minerals, including calcium.
The way I prepare the Lil Man’s food has been changing over the last 3 months, this has switched from basically cooking all weekend to make him food for the week, to coming home from work in the evening and making something we can both have. I consciously look for ingredients and recipes that will be beneficial to his health so lots of whole grains and making from scratch whenever possible. Of course this means I am also eating all these things too so it’s a bonus for me as what is good for the boy is good for mummy too. 🙂
Our picnic menu yesterday therefore consisted of two super food salads – sesame quinoa with peas and tofu, millet salad recipe below, chickpeas of the sea (adapted from recipe from here) and multigrain wraps to scoop it all up with.
Adapted from this recipe
Serves 4 (as a side)
- 1/2 cup millet rinsed and drained
- 2 cup water
- 1/2 tsp Vecon (or any other no/reduced salt stock)
- small tin sweetcorn drained
- juice of half a lemon
- 1 tbsp finely chopped onion
- 1 tbsp olive oil
- handful chopped sundried tomatoes (I like Merchant Gourmet as the only ingredient is tomatoes, nothing else)
- 1 avocado peeled and diced
- Toast the millet in a dry pan for 10 minutes, this enhances the nutty flavour.
- Add the water and bring to the boil.
- add the Vecon then cover and simmer for 20 minutes or until the water is absorbed.
- Transfer the millet to a bowl to cool and then add the lemon juice, sundried tomatoes, sweetcorn and olive oil.
- Only add the avocado before serving as it will turn brown if put in too early.