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Tabouli: A Twist On An Old Favorite

I am really loving using new ingredients that I don’t commonly use on a daily basis.

One of those things is millet! I took heed from my mental note in my last post and finally bought some. Can you believe I’ve never had millet before? I’ve had it in the form of bread, but that’s it.

Millet is technically a seed and is filled with phosphorus, manganese and magnesium. Got to love those whole grains!

To cook it: use two parts millet and five parts water, or broth. I cooked it in a mixture of half water and half vegetable broth as I wasn’t sure how I would be eating it. I cooked a big batch to use on salads, as a side and for special recipes that I knew would come to mind. I loved it! It’s definitely up there with quinoa as my favorite grains.

I also have an abundance of fresh parsley in my fridge which is not very common. When I was trying to figure out what to do with it, tabouli came to mind, but why buy bulgar when I have a whole bunch of millet in the fridge? That was when the idea of millet tabouli came about!

Tabouli is so easy to make. Just take whatever amounts of the ingredients you prefer and throw it all together. I created a lose base recipe to follow, but feel free to adjust according to your preferences.

Gather your ingredients: millet (or any other grain you have lying around), parsley, mint, lemon and red onion.

Oops, don’t forget the tomatoes!

I left out salt since there was some in the cooked millet and I didn’t feel like it needed any more, but add some if you’d like.

Put everything in a bowl and mix, mix, mix! Taste. Add more lemon juice if you want some more pucker. I love lemony tabouli.

Tabouli is one of my favorites because it is just so fresh. It’s the perfect mix of raw and cooked. The lemon and herbs throw a party in my mouth and I love the little bursts of moisture from the tomatoes. Good thing I didn’t forget them!

Freshness.

Millet Tabouli

Ingredients:

1 1/2 cups millet

2 plum tomatoes, diced

1 cup parsley

1/2 cup mint

1/4 cup red onion, chopped

Juice of one lemon

Sea salt (optional)

Directions:

Finely chop herbs together. Add everything to the millet and mix it up. Adjust seasonings, if needed.

Enjoy!!

 

Add Some Excitement to Your Healthy Eats

Hello lovelies!! How has your weekend been? Mine included some much needed beach time, and some school stuff. ‘Twas lovely.

It also included lots of cooking.

If you’ve been a healthy eater for a long time you’ve probably found your groove. And by groove I mean you have your staples and pretty much eat variations of the same thing everyday. I know I do and most of the time, happily so. Sometimes, though, it’s easy to feel a little blah with your eats. I’ve been feeling the need for a little spicy spice lately and it got me thinking. Here are some things that I like to do when I’m in need of some sprucing up. These tips would also be good for newly healthy eaters. Keeping it exciting and fun is key to falling in love with a healthy lifestyle.

Cook With a New, Fun Food

Go to the farmer’s market and pick up something you’ve never seen before. It’s fun creating recipes with new food. If you have no idea where to start, ask the farmer for some tips. I also like to experiment with different whole grains (Mental note: Must go buy some millet). If you remember, last week I picked up some baby artichokes. They are so freaking cute I just couldn’t resist.

They’re the same in flavor to regular artichokes, but much easier to cook and again, so adorable I could cuddle with them. To cook them, you just cut off the top and bottom and cut them in half. Doing this gets rid of most of the tough outer leaves and you’re essentially left with an artichoke heart.

Isn’t nature awesome?

With them, I made a white bean dip which I plan on using to bulk up my lunch time salads this week.

 

Baby Artichoke Bean Dip

Ingredients:
1 can or 1 1/2 cups cannelloni beans
3/4 cup chopped baby artichokes steamed for 15 minutes, or canned artichoke hearts (in water)
2 tbsp of the bean cooking liquid or liquid from the can (tip from Gena!)
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped parsley
1 tsp minced garlic
1/2 tsp sea salt

Directions:
Put everything except the parsley and artichokes in a blender or food processor. Process until smooth and then pulse in the parsley and artichokes. Enjoy!!

 

Consult the Experts

Out of ideas? There are so many amazing blogs out there with delicious, healthy recipes. Take advantage!!

I used to make my own almond milk all the time, but ever since my farmer’s market has been out of my beloved unpasteurized almonds, I’ve been taking the faster route and buying it from the store. I went to grab some hemp milk as a change of pace and remembered Gena’s recipe. It literally took 2 minutes and now I have fresh, raw, tasty hemp milk!!

I used a tsp of xanthan gum instead of the lecithin and didn’t sweeten it since I’ll be using it in my morning smoothies. Wow, so so amazing!! It’s velvety, creamy and really hearty. Definitely try it out for yourself! Yum!!

 

Cook a Big, Fancy Cookbook Meal

Make a total date worthy, fancy meal. Invite over your friends, family, or significant other and show them that healthy is tasty. I love doing this. Wine is welcome.

Speaking of cookbooks, I just received Ani Phyo’s new book, Ani’s Raw Food Essentials which I won from Averie’s giveaway!! I seriously should’ve played the lotto because I won Jenna‘s Feta Friday (roomie will get the feta), Averie‘s cookbook giveaway, AND Meghan Telpner‘s Guided Meditation all in the past couple of weeks. Total score on all of those. Thank you guys, I really, really appreciate them all!

Participate in a Tradition

Think Tina‘s Cookie Friday, Gina‘s Indian Wednesday and Heather‘s Pancake Sunday. This helps keep you creative and always thinking of new ideas for your tradition day. My lovely friends over at pure2rawhave started the genius idea of Socca Sunday. So in honor of that and Heather’s pancake Sunday, I totally stole Michelle’s breakfast today and made socca, pancake style, for lunch. I topped mine with bananas, peanut butter, and a little maple syrup. Seriously, socca is the greatest thing ever. The breakfast socca was perfect!!! Pure sweet, cinnamon-y goodness.

I hope these tips help!

Do you ever get in food ruts? What are your tips to get out of it?