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Sample Daily Menu
| Fruit: | Cantaloupe or other melon |
| Breakfast: | Cornflakes, cooked millet, or Millet Breakfast Cake with Orange Sauce |
| Snack: | Filberts or pecans |
| Lunch: | |
| Snack: | Blackberries |
| Dinner: | Millet Croquettes |
| Snack: | Popcorn |
Millet Breakfast Cake with Orange Sauce
Millet Breakfast Cake
1 Tablespoon corn oil
1 cup dry millet
3 cups apple juice
1/4 teaspoon salt
3/4 cup shredded coconut
1 Tablespoon vanilla
1/2 cup raisins
Preheat oven to 350 degrees. Oil a 2 quart casserole. Combine millet, juice, and salt in a saucepan and bring to a boil. Remove from heat and blend coconut with some of the millet and juice. Return to heat and add remaining ingredients. Simmer a few minutes, pour into casserole and bake 45–60 minutes, or until firm. Allow to cool before cutting, or serve in Pyrex dish. Serve with Orange Sauce.
Orange Sauce
2 cups orange juice
1/2 teaspoon grated orange rind
1/2 teaspoon grated ginger
Pinch of salt
1/4 cup maple syrup
1/2 Tablespoons kudzu dissolved in 2 Tablespoons cold water
Bring orange juice, orange rind, ginger, salt, and maple syrup to a boil. Add dissolved kudzu and stir over low flame until thickened.
Mushroom Turkey Breast
3 Tablespoons olive
oil
Herb salt to taste
1 teaspoon thyme
1 teaspoon marjoram
6 turkey breast fillets
1 medium onion, finely chopped
1 celery stalk, finely chopped
3 cups mushrooms, sliced
3 Tablespoons dry white wine (optional)
Freshly ground pepper
Heat oven to 350 degrees. Combine olive oil, salt, and herbs. Place turkey breasts in a roasting pan and baste with oil/herb mixture. Bake at 350 degrees for 10 minutes, basting when necessary. Remove turkey from oven, turn over, and repeat procedure for another 10 minutes. or until done, depending on thickness of fillets.
In a skillet, sautè onion and celery over medium heat until onion is limp and transparent. Add mushrooms, stir, and sautè for a few minutes; add wine if desired and cook for five minutes longer.
Top each turkey fillet with the mushroom mixture.
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Wilted Spinach Salad
3 bunches spinach (about 12 cups), coarsely
chopped
1 red onion, sliced into rings
1 red bell pepper, chopped
6 Tablespoons olive oil
2 Tablespoons balsamic vinegar
Sea salt to taste
1 cup feta cheese, crumbled (optional)
1/2 cup roasted walnut pieces (optional)
Rinse spinach and place in a pot or skillet over medium flame and stir until just limp; it should be bright green. Combine with onion rings and pepper, and toss with oil, vinegar, and salt to taste. Sprinkle feta and walnut pieces on top and serve warm.
Millet Croquettes
3 cups cooked millet
2 Tablespoons soy sauce
1 small onion, grated
2 carrots, grated
1/2 cup parsley,
minced
2 egg whites, beaten
Combine all ingredients and mash together well. Form into flat two inch patties and bake for five minutes. Remove from oven and using a spatula, turn patties over, and bake for another five minutes or until golden.
Brazilian Feijoada
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1–2 Tablespoons olive or
canola oil
1 large onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 carrots, chopped
4 cups black beans, cooked
1 large tomato, seeded and chopped
1 bay leaf
1 teaspoon ground coriander
1 cup red wine (optional)
1 cup soup stock
tamari to taste
1/4 teaspoon cayenne pepper
In a heavy–bottomed pot, heat oil and sautè onion, garlic, celery, and carrots over medium flame, stirring constantly until onion is transparent and limp. Add beans, tomato, bay leaf, coriander, and wine (if desired). Cook uncovered for a few minutes. Add stock, cover, and simmer for 15 minutes or until liquid is almost absorbed. Remove 1 cup of beans, blend or mash, and return to pot. Season with tamari and cayenne.
Photography credits: Millet: ©iStockphoto.com/shiyali
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