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This salad combines different colors and textures. The citrus burst of clementines, the fluffiness of millet, the smooth texture of black beans, the crunchiness of roasted almonds with the fresh, crisp addition of fresh cilantro. I make salads like this one often. Colorful, highly nutritious, fresh, tasteful salads. Combine any grain, fruit, bean, fresh herb and nut for an easy lunch. Millet is a grain that is still widely unknown. It is packed with magnesium which is, for example, known to help decrease symptoms of asthma and reduce the frequency of migraine headaches.


 
1 cup millet
1 cup black beans (canned is fine), rinsed and drained
2 clementines, cut-up in medium-size pieces (or substitute one orange)
1/2 cup fresh or frozen peas
1/4 cup roasted almonds
1/4 cup cilantro, chopped
 
Nutty Citrus Dressing :
2 tablespoons walnut oil
1 tablespoon sesame oil
Juice of one small lime
1 teaspoon agave nectar or honey
Pinch of paprika
Sea salt, to taste

Cook the millet according to the manufacturer’s direction.

In the mean time, prepare the dressing. In a large bowl, combine all dressing ingredients and whisk briefly with a fork. Add rinsed black beans, cooled millet, chopped clementines and peas. Mix until all ingredients are well combined. Add chopped cilantro and roasted almonds just before serving.

Serves 4

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Caribbean Inspired Hot Breakfast Cereal Bowl

Caribbean Inspired Hot Breakfast Cereal Bowl

 

I used hot cereal here but you could use almost any grain or cereal : oats, millet, quinoa, barley, etc. Soy milk may replace the coconut milk, pecans may replace the almonds and honey may replace the maple sirup.

 

Hot cereal bowl

 

 

 

 

 

 

 

 

 

 

Dried apricots, sliced (I used about eight)

½ cup hot cereal (I used Red River’s mixture of cracked wheat, cracked rye and flax)

2 cups water

¼ teaspoon salt

1 teaspoon (or more, to taste) ground cinnamon

1 sliced banana

Roasted chopped almonds

Coconut milk (a splash)

Maple sirup, to taste

 

Combine water, hot cereal, sliced dried apricots and cinnamon in a medium saucepan. Bring to a gentle boil. Simmer, uncovered for about 5 to 10 minutes, stirring frequently. Remove from heat, cover and let stand at least 5 minutes, to desired consistency.

Transfer to two bowls, top with chopped almonds, sliced banana and coconut milk. Drizzle with maple sirup.

*While cooking the hot cereal, roast chopped almonds in a 375F degree oven for about 7 or 8 minutes.

Serves 2

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