Millet Carrots Zucchini Kale

Kosher / Organic / Gluten Free / Sugar Free / Dairy Free / Parve / Egg Free / Vegan

Millet Carrots Zucchini KaleMacrobiotic balanced meal. Combination of soft cooked whole grain millet and quickly sautéed 3 healing vegetables (carrots, zucchini, and kale). This could be a perfect breakfast that will set you up for a great day or a nice satisfying lunch. It is delicious warm or at room temperature. A scoop of homemade hummus could be added if more protein is desired.



Ingredients for Millet:

1 cup organic millet

3 cups of water ( I use Natural Spring  water in all my cooking )

Pinch of Sea salt

Millet Cooking Instructions:

In a stainless steel pot slowly add millet, cold water, and sea salt. When the water starts boiling, lower the flame and cook for 30 minutes. Do not stir the pot.

When it is ready, water should be completely absorbed by the millet. You can put another cup of water while cooking if you desire even softer consistency

Cooked millet can be stored in the refrigerator for three days. Great leftover option.

Quick sautéed Carrots, Zucchini, Kale Ingredients:

Carrots Zucchini Kale

1 carrot

1 zucchini

2-3 green kale leaves with stems.

1 TBSP Grapeseed oil

2 tsp Shoyu sauce

2-3 TBSP water

1 tsp Mirin ( optional )

Cooking Instructions:

Cut carrots and zucchini diagonally in rounds and slice them into long pieces. Wash and check kale. Cut the stems into small pieces. Cut kale leaves into 2-3 inch pieces.

Heat the frying pan, add grape seed oil. Add carrots and saute on a medium flame for 2 minutes. Mix in zucchini and kale stems. Continue cooking for another 3 minutes. Add kale leaves, water, shoyu sauce, mirin. Mix it. Cover with a lid for 30 seconds. It is ready!


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