Kiele Jael was recently featured on the Relationships Made Easy Episode 053 talking about how to get your sexy back in the kitchen. As a little something extra, here is her awesome Millet recipe:
I had no idea what millet was until 2014 when I started at the Natural Gourmet Institute in New York City. Learning about different kinds of grains and whole foods that I never knew existed blew my mind. I will never forget the moment I fell in love with millet. I learned it was the “grain of the gods” as it has an amazing amount of protein, fiber, B vitamins, and is one of the only grains that has all 9 amino acids that are essential for digestion. Plus, taste-wise, it’s a perfect mix of pasta + grits + rice flavors! It’s delicious, inexpensive, and goes with everything. By far my favorite grain to cook with.
I recently was sharing my love of millet (and other whole foods) with Dr. Abby Medcalf on her podcast Relationships Made Easy when we spoke about Food, Cooking, and Sensuality, and I thought I’d share a recipe on my blog! We both have a similar appreciation of food and cooking (her dad was a chef!) and are always up for recipe testing…and of course, eating 🙂
Baked Millet Croquettes with Cucumber Raita and a Dill Sprig
- 1 cup of millet, washed and drained
- 2 cups of water
- 1/2 cup sunflower seeds, toasted and ground in a food processor
- 1/4 cup sesame seeds
- 1/2 bunch of parsley, minced
- 1 small carrot, very finely grated
- 2-4 tablespoons shoyu or tamari
- ancient salt to taste
- 1/2 English seedless cucumber, grated
- 1 cup Greek yogurt
- 1 cup whole milk plain yogurt
- 1/2 teaspoon cumin
- 1-2 pinches cayenne
- 3 tablespoons mint, chiffonade
- 1-2 teaspoon lime juice
- 1 tablespoon honey or maple syrup (or more if you like)
- chaat masala to taste (optional)
- handful of dill sprigs
- ancient salt to taste
- Preheat your oven to 350˚F. In a sauce pot, dry roast millet over medium heat, stirring constantly for about 5-10 minutes or until it is dry and smells like popcorn. Add water and salt to millet, and bring to a boil. Cover and simmer for 25-30 minutes or until all water is absorbed. Transfer the millet to a large bowl to cool to the touch. Add sunflower seed grounds, parsley, and carrot to the millet. Add shoyu to taste, and squeeze mixture together with your hands until it’s soft and sticky. Using a 1/4 measuring cup, form the croquettes and bake on parchment-lined sheet tray until golden brown, about 30 minutes.
- For the cucumber raita, sprinkle a few pinches of salt on the grated cucumber and drain it in a colander for 10 minutes. Squeeze out the excess liquid. Combine the cucumber, yogurts, cumin, cayenne, mint, lime juice, and sweetener. Add chaat masala and salt to taste.
- Once cooled out of the oven, add a dollop of cucumber raita on top, and add a dill sprig to garnish.
This dish has tons of energetic properties and is amazing for your digestion. The cucumber is cools the body, the yogurt helps with liver and gall bladder, the millet is a grounding, earthy grain that aids digestion and focuses on the stomach and spleen. This dish is great for someone who has excess heat patterns in the body, and is a healthy, hearty hit at parties!