This mixture of grains and greens is nourishing, satisfying and versatile. It can be made with any whole grain – quinoa and other ancient grains are terrific in this dish. Millet is a favourite choice of mine, because it’s high in protein and rich in fiber, is gluten-free and includes nutrients beneficial for hair, skin, nails and overall health. Keep in mind that it’s healthy to rotate grains, so don’t stick to one. Please note, if you suffer from hypothyroidism, do not consume millet in large quantities as it can have a mild inhibiting effect on thyroid function.
This dish uses a tea-based vinaigrette which contains many beneficial compounds, aids digestion, helps manage insulin and contains probiotics. Part of the beauty of this recipe is that you can also customize the vinaigrette to whatever benefits you’d like to see, or what is going on with your health. It offers an ever changing, healthy, satisfying meal.
Serve this dish hot or cold. Served hot in fall and winter, it’s comforting and nourishing. In warm weather, serve it at room temperature or chilled for a refreshing seasonal meal.
LOVE MY BODY BOWL
by Daniela Cubelic | Tea Master + Founder, SILK ROAD
INGREDIENTS (serves 4)
For the tea-infused vinegar: 1 cup Vinegar, 1 tbsp Tea, follow Tea Vinaigrette directions. Combine with Cold-Pressed Oil.
For the millet: 3 cups Water, 1 cup Millet, 1⁄4 tsp Sea Salt Roasted Nuts and/or Seeds (optional for garnish)
For the veggie topping: there are many ingredients you can use: 14 oz can of chickpeas (make them from scratch or look for organic, canned chickpeas), avocado, almonds, cashews, pumpkin seeds, roasted yam or sweet potato, and lightly steamed greens. Always look for what is fresh and in season.
1. If roasting yam or sweet potato, roast prior to beginning to make the millet. You will need 1-2 yams or sweet potatoes.
2. Place the millet in a pot with water and salt. Turn heat to high and bring to a boil, then lower the heat and cover the pot. Simmer until the millet is almost completely cooked, which takes about 20 minutes. Remove the pot from the heat and let it rest with the lid on for an additional for 10 minutes.
3. Rinse chickpeas in a colander. Place in a heatproof bowl and cover with hot water to warm them before serving. Slice and steam the veggies that need to be cooked. Cook them for a short time so they still retain some crispness and the peak nutrients in them are preserved.
4. When everything is ready to serve, drain the chickpeas. Build a bowl by starting with a layer of millet and chickpeas, followed by a drizzle of vinaigrette. Then layer on nuts (optional), and your selection of veggies. Top with another drizzle of vinaigrette.