Millet Pudding

I really can't take credit for this. My cousin Ursula made it for me on our trip out to New Hampshire but it's one I crave often and so I'm posting it up for her.

2 Cups Granola

3 Cups Millet (cooked . . . 1 Cup Millet and 3 1/2 Cups Water, for 45 min., let it cool)

4 Tbsp. Maple, Honey or Agave (your choice)

1/2 tsp. Sea Salt

1 1/2 Cups Cashew Cream (1 Cup Cashews & 1 Cup Water & 2 Tbsp. Lemon Juice)

1 Tbsp. Vanilla (And I'll add once again, Danncy's is best)

Layer 1/2 of the granola on 11x13" pan. Make cashew cream by blending ingredients in a good blender. Slowly add the cooked and cooled millet into the blender as it's blending until the mixture is nice and creamy. Pour over the granola in the pan. Sprinkle the remaining granola on top and chill till the mixture thickens. This just makes the pudding thick and easier to cut and serve. Slice up and enjoy with your favorite fruit or fruit that is in season. Yum!

Granola everyone!

So I know there's already another granola recipe in this blog but i thought this would be another option just in case you are looking for new ideas.

The granola made with this recipe has a very interesting quality: it is very crisp!
And along with a glass of soy milk, almond milk and some fruit (especially apple and apricot) is transformed into a full breakfast and otherwise quite tasty. Also, you could eat it with some plain yogurt

Ingredients:

• 2 cups wheat germ
• Thick 6 cups oats (organic if possible)
• ½ cup chopped almonds, walnuts, pumpkin seeds
• ½ cup shredded coconut (optional)
• ¼ cup quinoa (optional)
• ¾ cup water
• 1 ½ cup honey or maple syrup
• ¼ cup sunflower oil (can also use vegetable oil)
• ½ cup shredded coconut
• Zest of two lemons
• Dry fruits to taste

Preparation:

1. Combine all the dry ingredients, blending the liquid ingredients separately (only if you have honey that is not very liquid, otherwise collect the liquid in a bowl and mix well) then add to dry ingredients slowly and stir with a spatula .
2. Mix until a homogeneous result. Spread the mixed ingredients in a rectangular baking sheet pan. Bake in moderate oven (350F to 375F) for 1 hour, stirring occasionally. Cool and add raisins or any dried fruit you wish.
3. As you can see is quite simple, cheap and otherwise healthy and more reliable than the granola we get many times at the grocery store.

 ~~Enjoy!

Feel-Good Granola

This granola, if prepared right, is actually a raw food. It definitely takes thought and preparation ahead of time, but I love the smell of it when it's drying, and it makes a nice breakfast "cereal" or just a snack.
The recipe calls for kefir, which is not vegan, but it notes that you can also use vinegar or lemon juice in it's place.
I got the recipe from one of my favorite blogs, Taste is Trump. I'll copy it here:

I have had a hard time finding the right granola. The bars of course have all the icky vegetable oils and high fructose corn syrup, tasty, conveniently packaged, deceptive health food. There are tons of “natural granolas” that use less refined oils and sweeteners, but still contain lower quality ingredients for a sky high price. Besides, I always feel yucky after eating any more than a handful. Come to find out, oats are SUPER high in this new common term “phytic acid.” Along with nuts that are heavy in enzyme inhibitors—this stuff is just plain hard to digest.

Granola is great to have on hand for a filling, shelf stable snack and a quick breakfast cereal. Commercial boxed breakfast cereals are dangerously toxic. It is so sad that so many people are eating these every day, sometimes twice a day, most of the time doubling or tripling the serving size. The media and FDA have pushed these boxes as health food. Sadly, even the low sugar, color-free, natural and organic brands are making us sick. The problem is with the way that the grain is processed; high temperature, high pressure. This process of extrusion destroys nutrients and fatty acids and renders the amino acids toxic.

This has been such a wonderful replacement for us. Same great sweetness, crunch and shelf life of the boxed variety with none of the awful effects. When I have this for breakfast I am so satisfied, for a long time. The food is easy to digest and the nutrients are easily absorbed because proper care is taken in the preparation. I love that I can keep this raw by dehydrating instead of baking. Do yourself a big favor and master the art of nourishing granola making.

THE MUSH

4 cups rolled grains (I use oats, barley and rye)

1/2 cup whole flax seeds
1/2 cup whole millet
1/2 cup kefir (vinegar or lemon juice)
5 cups water
1/2 cup coconut oil
1/4 cup sucanat
1/4 cup maple syrup
1 tablespoon cinnamon
1 teaspoon salt
1 cup shredded coconut, unsweetened
1 cup raisins
1 cup previously soaked and dehydrated walnuts
1/2 cup sprouted kamut flour

In a large bowl, place rolled grains, flax seed and millet. Add kefir and water, mix, cover and let soak on counter for 12 to 24 hours. The mixture will become a bowl of mush. Place mixture in a mesh strainer and rinse well. In a large bowl combine oil, sugar, syrup, cinnamon and salt. Fold in rinsed mush, coconut, raisins, nuts and flour. Spread out in a thin layer on 3 lined baking sheets. Bake on lowest oven setting until dry, turning as needed. I used my oven’s dehydrating setting which is 140 degrees and turned about every 6 -8 hours for 24 hours. The higher the heat, the more you turn and the less time it takes to dry.