Winter

Millet & Vegie Casserole:

1Tbsp Olive oil,
1 med onion,
4 cloves garlic,
1 stick celery,
1 med green capsicum,
2 carrots,
2 small zucchini,
2 tomatoes,
2tsp ginger minced,
1 cup hulled millet (available at health food shops),
2 cups boiling vegetable broth,
1½ tsp curry powder,
1½ tsp sea salt or dulse flakes,
½ tsp black pepper.

Chop all vegies.  Heat oil in large deep saucepan, add all vegies, garlic and ginger and sauté for 5 mins, stirring often.

Add millet, sauté for 3 mins.  Add broth, curry, salt/dulse and pepper, mix well.

Cover and simmer for 30-45 minutes until liquid is absorbed and millet is cooked and fluffy.

Millet grain is high in magnesium, great for helping to relax.  Enjoy! 

 

Quick & Easy Beans, Walnuts & Caps….

300-400g String Green Beans,
½ red Capsicum,
3 Spring onions,
A palmful shelled Walnuts,
1 Tbsp Olive oil,
3 tsps Soya Sauce

Top and tail string beans,  cut capsicum into thin strips, chop spring onions.

Blanch String beans in boiling water for 5 mins, drain and set aside.

Add oil to pan gently sauté red capsicum strips for 4 mins, add spring onions and walnuts sauté 2 mins or until onions soft and walnuts have darkened in colour. 

Add cooked beans and Soya Sauce, toss until heated and mixed through – 1min.

Total prep & cook time: 20 mins.  Serves 4.    Recipe by Tania Parker  May 2010.

Goes well with potatoes, eggs, meats or tofu.

Green Beans are a good source of chromium the glucose regulating mineral, the Walnuts are high in omega 3 what more could you want in a single dish!

Autumn

For those who asked...