It is my good fortune to be in school again (at this late date!). Attending the course in Holistic Nutrition at Bauman College is a real inspirational experience. Not only are the classes loaded with lots of critical information but the teachers and my classmates are all amazing people with plenty of great recipe ideas to share.
Every snack we've had so far has been focused on being nutritionally dense, meaning it packs a high dose of delish and nutrish :)) We're in the Therapeutics stage of the course and one of the most common concerns we all have are food allergies. Gluten intolerance in particular affects nearly all of us in the room. But more on food allergies/intolerance in another post!
With each 3 hour class lecture you know we get hungry so it's important to feed our brains with wholesome and creative snacks to stay alert. Best of all we get to sample recipes from around the world because we have students from all over!
Here's what we had yesterday courtesy of Angela D.
Millet Autumn Bake
Ingredients
1 cup millet
1 medium butternut squash, peeled and cut into 1" cubes
1 cup fresh cranberries
2 Tablespoons maple syrup or honey
1 - 2 cups chicken stock (or veggie stock or even just water)
Olive oil
Salt & Pepper
Fresh Sage
Pumpkin Seeds
Instructions
Soak millet for at least 7 hours in water and apple cider vinegar (about 2 T.), drain and rinse
Heat 2 T. olive oil in pan and toss millet until golden (3 mins or so), season with salt & pepper
Spread squash cubes and cranberries in bottom of oiled baking dish, season with salt & pepper
Spoon millet mixture on top and sprinkle with chopped sage
Drizzle with maple syrup/honey and pour warmed stock over the whole thing
Cover with foil and bake at 375 for 45 minutes
Taste to see if millet is done (it should be soft and fluffy), if still crunchy add a little more stock and bake some more (about 10 mins)
Uncover the foil, turn oven up to 400 and return dish to oven, bake until it is brown on top (about 10 more minutes)
Best served hot, but also yummy at room temperature.
(Courtesy of Mark Bittman's How to Cook Everything, with adaptations)
Every snack we've had so far has been focused on being nutritionally dense, meaning it packs a high dose of delish and nutrish :)) We're in the Therapeutics stage of the course and one of the most common concerns we all have are food allergies. Gluten intolerance in particular affects nearly all of us in the room. But more on food allergies/intolerance in another post!
With each 3 hour class lecture you know we get hungry so it's important to feed our brains with wholesome and creative snacks to stay alert. Best of all we get to sample recipes from around the world because we have students from all over!
Here's what we had yesterday courtesy of Angela D.
Ingredients
1 cup millet
1 medium butternut squash, peeled and cut into 1" cubes
1 cup fresh cranberries
2 Tablespoons maple syrup or honey
1 - 2 cups chicken stock (or veggie stock or even just water)
Olive oil
Salt & Pepper
Fresh Sage
Pumpkin Seeds
Instructions
Soak millet for at least 7 hours in water and apple cider vinegar (about 2 T.), drain and rinse
Heat 2 T. olive oil in pan and toss millet until golden (3 mins or so), season with salt & pepper
Spread squash cubes and cranberries in bottom of oiled baking dish, season with salt & pepper
Spoon millet mixture on top and sprinkle with chopped sage
Drizzle with maple syrup/honey and pour warmed stock over the whole thing
Cover with foil and bake at 375 for 45 minutes
Taste to see if millet is done (it should be soft and fluffy), if still crunchy add a little more stock and bake some more (about 10 mins)
Uncover the foil, turn oven up to 400 and return dish to oven, bake until it is brown on top (about 10 more minutes)
Best served hot, but also yummy at room temperature.
(Courtesy of Mark Bittman's How to Cook Everything, with adaptations)
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