Cooking in my new (nearly 1 year old) kitchen is such a delight! Especially this time of the year, when, from my kitchen window my plum tree is celebrating her new growth and delighting all with her cloud of white blossoms!
So with this inspirations it’s time to prepare a wonderful spring dish. Alkaline and delicious!
Quinoa, Millet and Kombu with roast vegetables and Coriander Pesto: A Recipe.
Cooking Quinoa, Millet and Kombu
Quinoa (not really a grain. it comes from the spinach/silver beet family) and Millet are the healthiest in the whole grain family. Gluten free, high in amino acids, protein and most other health building nutrients, they are excellent for providing good cardio-vascular (Quinoa) and cancer fighting (Millet) health benefits. Cooked together they give powerful assistance to our bodies.
A generous piece of Kombu (often known also as Kelp) cooked with these, and in fact all grains, mineralises and makes them more digestible. Kombu (a sea vegetable) is itself one of the richest sources of calcium and contains 10-20 times more minerals and vitamins than land plants.
1 cup quinoa
1 cup millet
1 piece of kombu (4 inch or 3 fingers piece in size)
4 1/2 cups water.
Vegetables for roasting: 1 sweet potato
1 x3 inch (8 mm) jap pumpkin
First wash the grains 3 times, keeping them separate. Because Millet takes a good 50-60 minutes to cook and quinoa takes half that time, first place the Millet, Kombu and 4 cups of best Quality water (see my past blog on my medical water system) and bring to the boil. Now,reduce the heat to the lowest possible, cover with lid and allow to cook at this slowest heat for 30-35 minutes. Add the quinoa, the other cup of water, stir well, cover again with the lid and allow to cook for another 30 minutes. Take out the kombu, chop into small pieces and return to the grains. Keep covered until ready to assemble with the coriander pesto.
Now dry roast the vegetables, with the skins on, for 30-35 minutes in a medium to hot oven (200 degrees) until well cooked. Prick with a fork to check well cooked. Remove from the oven, allow to cool enough to skin the sweet potato and cut both vegetables into chunks.
Coriander and Walnut Pesto
1 packed cup of coriander leaves
1/2 cup of basil leaves
1-2 garlic cloves
3/4 cup organic cold pressed olive oil
1 umeboshi plum
3/4 cup toasted walnuts
1/2 cup toasted pine nuts
lemon juice to taste
Blend all the ingredients in blender adding a little water if needed. Put pesto in a small serving bowl and drizzle over the grains and vegetables.
This pesto can also be enjoyed with pasta of your choice.