Warm Millet and Blood Orange Salad

by Julia of Sassy Kitchen

Yields: 4 servings

-1 cup millet, uncooked
-1 head of romaine
-2 avocados
-2 blood oranges, sectioned
-3/4 cup almonds, sliced and roasted
-1/4 cup olive oil
-sea salt and pepper to taste

Cook millet by combining 1 cup millet with 1 3/4 cup of water on high heat until boiling. Simmer for approximately 30 minutes or until water is fully absorbed.

Peel orange skin with a paring knife, cutting around the skin until you see the white flesh. Use thin flesh lines to section out each orange slice.

Chiffonade (tightly roll up lettuce leaf and slice thin). Slice the avocado lengthwise in thin slices.

Add salad, orange sections and avocado to large or individual bowl. Top with scoop of warm millet, and sprinkle with almond slices.

Drizzle with olive oil and sprinkle with sea salt and fresh ground pepper.

Caraway Dill Split Pea Soup

by Melody

-1 tablespoon extra virgin olive oil
-1 teaspoon caraway seeds
-1 teaspoon rosemary
-2 teaspoon dill
-1/2 teaspoon rubbed sage
-1/2 teaspoon coriander
-1 large onion, chopped
-1 teaspoon Tony’s Cajun Seasoning
-8 cloves garlic
-2 teaspoon apple cider vinegar
-2 medium carrots, chopped
-1 large potato, chopped
-4 cup cabbage, chopped
-1 cup split peas
-1 bay leaf
-6 cup veggie stock
-1 tablespoon Dijon mustard
-1 tablespoon pickapepper sauce
-1 teaspoon apple cider vinegar
-2 tablespoon soy sauce
-1/2 cup nutritional yeast
-pepper to taste

In a large soup pan add the oil, spices, onion and garlic and Tony’s Cajun Seasoning.

Bring heat up to medium low and caramelize the onions. This will take around 20 minutes.

De-glaze with vinegar. Add the carrot, potato, cabbage, peas, bay and veggie stock. Turn heat up to medium high and bring to a boil.

Let soup boil for several  minutes, then turn heat down to low. Cover and simmer for an hour or so.

Add the mustard, vinegar, soy and yeast along with salt/pepper if needed. Let soup sit for 15 minutes before tasting again and adding more soy, salt or pepper.

Herby Carrot and Ginger Dip

by Casey Lorraine Thomas

-1/3 cup fresh dill
-1 handful fresh basil
-1 small knob of ginger
-2 carrots
-1 small or 1/2 large avocado
-juice of half a lemon
-6 drops of stevia
-sea salt and black pepper to taste
-a couple of tablespoons of pure water for blending if necessary

Peel and cut the carrots and ginger. Cube the avocado and cut up the dill and basil.

Add all the ingredients into a blender or food processor and blend/process until well combined. If you have a high-powered blender you shouldn’t need the water, but you will need it to help the blending process if you don’t.

You could also use steamed carrots if your blender struggles with hard raw vegetables. A clove of garlic would also be a lovely addition to this recipe, as would a tablespoon of coconut oil for a variation on the flavor.

This recipe can be served as a dip, or you can add a little more water to thin it out and enjoy it as a dressing for salad or over a delicious bowl of cooked grains like millet or quinoa. Chop some fresh veggies into the bowl for crunch factor.

Indian Mango Soup

by Kristen’s Raw

Yields: 3 1/2 cups

-1 1/4 cups filtered water
-2 cups fresh mango, chopped
-2 cups spinach, gently packed
-1/2 avocado (pitted, peeled)
-1 teaspoon fresh lemon juice
-3/4 teaspoon cardamom
-1/2 teaspoon powdered ginger
-pinch Himalayan crystal salt

Blend everything until divinely creamy. Enjoy!

Savory Millet Stuffed Peppers

by Gena Hemshaw

-4 large red peppers, cut in half vertically (that is, stand them upright and slice them right down the center, rather than chopping off the top — this makes them cook more evenly!)
-salt and pepper to taste
-1 tablespoon coconut oil
-1 small yellow onion, chopped
-1 – 2 cloves garlic, minced
-2 large stalks celery, chopped
-2 medium carrots, chopped
-1 can chickpeas, drained
-3 cups millet, cooked
-1/2 small can organic chopped tomatoes (I like the Muir Glen brand)
-3/4 cup low sodium, organic vegetable broth
-1 1/2 teaspoon garam masala
-1 teaspoon cumin
-1/2 teaspoon cinnamon
-1/2 teaspoon curry
-1/2 teaspoon salt
-dash white pepper
-2 tablespoon hummus (optional)

Preheat oven to 400 F.

Place the eight pepper halves in an oiled baking dish. Give them a tiny spray or drizzle of coconut oil and a dash of salt and pepper, and put them in the oven to begin cooking as you prepare the filling.

Saute the onion and garlic in the coconut oil for about five minutes, or until they’re translucent. Add the carrots and celery, and saute until those vegetables are tender (about 5 – 10 minutes more).

Add all remaining ingredients except for hummus and warm them through. If the mixture is really thick, add more broth; if it’s soupy, raise the heat and let some of the liquid dissolve. Check seasonings and adjust as you like; this dish should be modified to fit your palate!

As soon as the mixture is warm and well-seasoned, go ahead and add the hummus, if using. It’s not at all necessary, but I love how it makes the dish a little creamier and thicker!

Remove peppers from oven. They should be quite cooked by now, which means that they won’t need much more oven time.

Stuff about 1/3 cup of the mix into each pepper half. Reserve any remaining filling for leftovers.

Place the stuffed peppers in the oven, and cook at 400 F for about 10 minutes.