MILLET BREAKFAST DISH WITH MANDARIN ORANGES

Serves 3 – 4

INGREDIENTS

1 cup raw almonds

4 cups water

2/3 cup millet, washed

2 cups orange juice

1 cinnamon stick

3 pods cardamom

1 pinch of Himalayan (or other) salt

1 Mandarin orange

1 date, chopped

PREPARATION

To make almond milk, soak 1 cup raw almonds overnight in enough cold water to cover. The next morning, drain water and place almonds in a blender with 4 cups of fresh water. Blend until very smooth, then strain through cheesecloth, without squeezing. Refrigerate leftovers, and use this recipe multiple times throughout the week.

Dry millet, and toast it by stirring constantly in a saucepan for 3 minutes over low to medium heat. Add orange juice, cinnamon stick, cardamom pods, and salt. Bring to a boil, then lower heat to a simmer. Cover and let simmer for 30 minutes. Remove cardamom pods and cinnamon stick. Ladle into bowls and top with almond milk and mandarin orange slices. Sprinkle with chopped dates.

LEMON-SCENTED POACHED EGGS

Serves 4

INGREDIENTS

4 tbs. lemon juice

1/2 cup room temperature water

8 asparagus stalks

4 eggs

4 slices toasted whole grain bread

2 tsp. butter

4 sprigs fresh parsley

lemon peel for garnish

PREPARATION

Place fresh lemon juice in room temperature water and let sit for 5 minutes. In a steamer, steam asparagus for 2 minutes (or until al dente) and keep warm.

Heat a large frying pan over medium heat. Brush with olive oil. Crack the eggs into the pan, leaving yolks unbroken. Very slowly, pour in the lemon water, being careful to pour the water next to the eggs, not onto them. Cover and cook until desired softness (generally 2 to 3 minutes for a runny yolk).

While the eggs are cooking, cut circles from the toasted slices of bread (you can use a cookie cutter for this). Brush with butter. Arrange eggs on toast, placing 2 stalks of asparagus on top. Garnish with lemon peel and a sprig of parsley. Serve at once.

BROCCOLI, TOMATO & WATERCRESS SALAD

Serves 4

INGREDIENTS

2 cups broccoli, chopped

2 cups cherry tomatoes

1 bunch watercress, coarsely chopped with stems removed (you can also replace watercress with buckwheat sprouts)

1/2 tbs. red wine vinegar

1 tbs. olive or flax oil

1/2 tsp. garlic, minced

1/2 tsp. Himalayan (or other) salt

pepper to taste

PREPARATION

Place 4 cups water in a medium saucepan. Bring to a boil. Add broccoli and cook for 1 1/2 minutes. Drain. Plunge into ice water to cool. Broccoli should be crisp.

Place the broccoli, tomatoes, and watercress into a large bowl. In a small bowl, whisk together the vinegar, oil, garlic, and salt and pepper to taste. Drizzle over vegetables, tossing to coat evenly. Serve immediately.

Note: The serving size here is approximately 1/2 cup as a side dish; however, it is very low in calories, so feel free to serve it on lettuce or double the portion size and serve with chicken or fish.
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