It was a busy morning. I ate leftovers, reheating yesterday’s cauliflower millet mash, adding nori and pea shoots. When eating the same dish two days in a row (which, by the way, I often do) it’s best to serve it in a different way: change the presentation, the garnish, the seasonings, the accompaniments – everything you can think of. This will inject new life into the dish, giving it a new energy, so your body can benefit from it in a different way each day. Millet strengthens the pancreas and reduces cravings for sweets. It is a good grain to eat at this time of year, when sweet temptations are everywhere.
1 ½ cups cauliflower millet mash
2-3 small nori strips
4-5 pea shoots
Process Place the millet mash in a small pot. Add about ¼ cup water; cover and reheat gently on a very low flame. This should take about three minutes. While the millet mash is on the stove, wash the pea shoots. Cut the nori into tiny triangles, rectangles and strips. It’s best to have a scissor in your kitchen that is dedicated for working with food; use another one for opening packages. Any scissor will do – just be sure everyone who uses your kitchen knows its singular purpose.
When the millet is heated, place it in a bowl.
Scatter the nori pieces
and pea shoots on top.
©Nancy Wolfson-Moche 2013
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