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RECIPES MACROBIOTIC / Vegan with MILLET

Millet cereal is a very versatile and malleable , is the most energy while robust and flexible. It is easy to digest and has a high mineral content alkaline to counteract stomach acid, unlike other grains rather tend to form acids. Very rich in phosphorus, iron and vitamin B.
Millet is a wonderful food for people debilitated and students, intellectual fatigue, nervous depression and anemia as nourishes the brain for its richness in magnesium, and lecithin.
is for the earth element: stomach, spleen and pancreas. It is therefore a cereal to summer-autumn. Recipe

base:

• 1 cup of millet
• 2-2 and a half cups of water
• pinch of sea salt Wash

cereal, let drain on a tea towel and when dry, lightly toasted in a pan without oil. Let it cool and put a / s vegetables in layers in the bottom of the pot, add the millet, water, bring to a boil, boil over high heat 1mn to open the pot, insert a heat diffuser between pan and the fire close the pot, lower the heat to low and cook for about 20mn.

pressure does not usually cooked except where otherwise stated.



with Cauliflower Millet

• ½ cauliflower cut flowers
• 1 cup chopped almonds


• Sea salt Boil the cauliflower about 5-6mn in water with salt. Crushing millet cooked according to the basic recipe and add the chopped almonds. It can give you a cake in a plum-cake pan or spread it on a pie pan and make lasagna bechamel millet with cauliflower and oatmeal remains exquisite.


oats For the bechamel:

• ½ pint of milk oat
• 1 tablespoon arrow Rooth (or flour sifted)
• A pinch of sea salt Nutmeg

• Dilute
arrow Rooth in a little milk, oatmeal, salt and nutmeg and gradually add the rest while it heats, stirring to avoid lumps. Remove from

fire when it has thickened sufficiently, spread over millet, grate tofu bechamel and bake about 5-10mn to toast tofu.

is ideal for chilly days ...

Millet with pumpkin and smoked tofu

• 1 cup of millet
• 3 cups water 1 cup
• pumpkin cut into cubes
• 1 / 2 block of smoked tofu cut into cubes
• pinch of salt

Boil all ingredients together as in the basic recipe and voila!

millet burgers

• millet cooked (basic recipe)
• 1 cup leek
• 1 cup carrots, ½ cup
shiitake • • ½ block
seitan
• sesame oil • shoyu


Soak the shiitake. Cut the leeks in thin slices and grate the carrot. While millet is cooking, saute the vegetables with little oil, add shredded seitan before extinguishing the fire. Mix

prepared by kneading with both hands and make hamburgers.

Place in a dish and when they are cooled in the refrigerator metedlas ½ hours so as not to break the browning before eating.


Paella
millet

• 1 cup of millet
• 1 bunch garlic
• 500 g fresh peas artichoke

• 1 • 1 turnip
• 1 / 2 cup of spaghetti Tues
• A
saffron • 1 sprig of rosemary Sea salt

• Put
algae to soak. Wash and cut the tiny vegetables and sauté, add the saffron water and a pinch of salt to make the soup base of the pan, boil for a while with algae and add the millet.

millet salad

Cook millet as the basic recipe.

Besides, blanch:
- carrot cut into cubes
- peas
-

leek bake a red pepper and cut into strips. Mix
millet with blanched vegetables and black olives cut in slices.
Back to blend with tofunesa and garnish with red pepper strips escalivada.

For tofunesa:

• 1 block of tofu
mustard • 1 cc cc
• ¼
rice vinegar • Olive oil 1c.s
• umeboshi paste
• Boil

Chives 10mn tofu in salted water.
Crush the remaining ingredients and a little cooking water to make a mayonnaise.


lemony millet cake (from the book "Eat Well, Eat Healthy" Diana and Gerard Cazals)

• grated peel and juice of 2 lemons • 1 cup small
Millet
• 2 pinches of sea salt
• ¾ cup couscous integral
• 1 teaspoon vanilla powder
• ½ cup almonds

• Sesame oil • ¾ cup corn syrup
• ¾ cup raisins

This is a very pastel consistently suitable for winter that can be served as a cake or a pudding with a sauce of lemon or tangerine.

To cook millet, put 3 cups of water and a pinch of salt in a saucepan and boil. Añadidlo Lavad millet and boiling water, cover, reduce heat, sandwiching the heat sink and kitchen 30mn.

To cook the couscous: Put 1 cup water and a pinch of salt in a saucepan. When water boils, add couscous, Tapade and extinguished the fire. Leave it to swell, add the juice and the lemon peel and vanilla.

almonds Picad thick, greased pan with sesame oil, heat the oven.

When the millet is cooked, mix molasses, Tapade again and let cook for more than 5mn. Shuffle

millet, couscous, almonds. Put the preparation in the oven and cocinadla 45mn in the lower third of oven. Let cool and

desmoldadlo on a platter.