Creamy Pistachio Millet

This wholesome and satisfying dish will surprise and delight you with its combination of flavors and textures! Give it a try!  You won't be disappointed.

 1 cup millet

2 cups boiling water

1/2 tsp. sea salt

1/2 cup Greek yogurt

1 cup pistachios, shelled

2 Tbsp. freshly squeezed orange juice

1/4 cup extra virgin olive oil

1 Tbsp fresh orange zest

            2 chives, finely chopped

In a medium saucepan, boil 2 cups of water.

Place a large saucepan on the stove top over high heat. Add millet to the dry pan and cook for 3 minutes, stirring constantly so the millet doesn’t burn. You will start to smell a wonderful toasty scent! Add 2 cups of boiling water and sea salt. Return to a boil, then reduce heat and simmer for 25 minutes or until all the water has been absorbed. Remove from heat; set aside and cover for 5 minutes.

Fluff with a fork; add in yogurt, pistachios, orange juice, olive oil, orange zest and chives.

Serve warm.

Servings: ~6

           Recipe adapted from thehealthyapple.com

Chocolate Hemp Oat Bars

This is an easy healthy granola bar that eats like a cookie.  They are great for kids, or to grab on the go!  The cocoa nibs, folded in with sweet oats and nutty hemp seeds, give these bars a unique crunch.

¼ cup coconut oil, plus extra for preparing pan

1 cup dates (packed), pits removed

¼ cup hemp milk or almond milk

1 tablespoon chia seed powder*

1 tablespoon vanilla

1 ½ cups oats

½ cup whole wheat flour

¾ teaspoon baking soda

½ teaspoon salt

1/3 cup hemp seeds

1/3 cup chopped dark chocolate

¼ cup cocoa nibs

Preheat oven to 350.  Lightly grease a 9 x 13 inch baking pan with a bit of coconut oil (or nonstick olive oil spray).

Melt coconut oil in a small saucepan over medium low heat.  Pour the warm coconut oil into a food processor, and add the dates, hemp milk, chia seed powder and vanilla.  Blend until a smooth paste has formed, stopped the machine and scraping down the sides if needed.

In a large bowl, mix together the oats, flour, baking soda, salt and hemp seeds.  Add the date mixture and stir well to incorporate dry ingredients.  (If needed, add additional hemp milk by tablespoons until the entire mixture is moistened.)  Fold in cocoa nibs, and chocolate chips.

Press mixture into prepared pan, making sure it is packed quite tightly and that the surface is even.  It should be about ½ inch thick.  Cut the wet dough into twelve rectangles.  Bake for 12 – 15 minutes until the edges are golden brown and the surface is firm.

Allow the bars to cool completely.  Re-cut bars if necessary and store in an airtight container for several days.  For longer storage, wrap individually and freeze.

*Note: Chia seed powder can be made by grinding whole chia seeds in a coffee grinder.

**Gluten free all purpose flour can be substituted for the whole wheat flour in order to make a delicious gluten free variation.

Makes 12 bars. 

Preparation time: about ½ hour

Recipe adapted from Superfood Kitchen by Julie Morris