Recipe (Day 4)

Millet with Cauliflower

(Serves 2)

1 C Millet
½ C Cauliflower (cut in larger chunks)
2 C Filtered Water
1 pinch Sea Salt

1. Rinse millet thoroughly in a stainless steel pot (with a tight fitting lid). Use strainer to drain out all water.
2. Add measured filtered water to grain.
3. Add cauliflower.
4. Add sea salt.
5. Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
6. Cover with tight fitting lid and simmer on low heat for 30 minutes.
7. Turn off flame and let sit for 5 minutes.
8. Uncover and gently mix grain with wooden spatula.
9. Serve with Gomashio or pumpkin seeds.

Chickpea Salad

(Serves 2)

1C Chickpeas (soaked)
1″ Kombu (soaked)
1C Vegetables cut into smaller pieces: carrots, celery, red onion, baby corn, parsnip, and red radishes
2C Filtered Water
1 tsp. Rice Vinegar
1 tsp. Umeboshi vinegar
1 tsp. Mirin or Apple Cider Vinegar

1. Wash and soak chickpeas with kombu for several hours or overnight. Discard soaking water.
2. After soaking, add fresh water and bring to a gentle boil uncovered (the water bubbles should be forming but not fully boiling).
3. Cover with tight fitting lid and simmer on low heat for approximately 1 hour. Add water as needed to prevent burning.
4. In another pot, bring 4C water to a rapid boil and add veggies: carrots, red radishes, parsnip and baby corn first, then less dense veggies (red onion, celery). Each veggie should be cooked in rapid boiling water for no more then 1 minute. Strain after done.
5. Add blanched veggies to chickpeas, add rice vinegar, umeboshi vinegar and mirin (or Apple Cider Vinegar), mix well and simmer for 3 minutes.
6. Let cool and serve.

Hijiki with Raisins and Onions

(Serves 2)

½ C Hijiki Seaweed (soak and it will triple in size)
¼ C Raisins
¼ C Filtered Water
½ Yellow Onion (cut in half moons)
½ tsp. Toasted Sesame Oil
½ tsp. Barley Malt
½ tsp. Soy Sauce (shoyu)
5-10 drops Fresh Ginger Juice (grate ginger on porcelain grater, squeeze out juice)
1 tsp. Roasted Pumpkin Seeds

1. Soak hijiki 30 min in cold water. Discard soaking water.
2. Put hijiki in a pan, with raisins and water.
3. Bring to a boil, reduce flame to low and simmer uncovered for 20 minutes, until water evaporates. Add little water occasionally to prevent burning.
4. Add sliced onion, stir, and simmer for another 10 minutes.
5. Add toasted sesame oil, barley malt, soy sauce, and 5 drops of fresh squeeze ginger juice. Simmer 3 minutes.  
6. Garnish with roasted sunflower seeds.