Have you ever eaten millet, friends? If not then it is high time to try it and reveal its taste. Do not know what millet is? Well, high time for you to know... :-)

Let's take a look at the Wikipedia what it says. It is an eatable product of millet. It is obtained by removing the chaff from the grain. (My former boss, when seeing my lunch plate, raising his eyebrows said, "Is that the privet again?!") Millet not only looks good, but also has very good nutritional value. From my own experience I must say that it does not inflate and it is easy to digest. It contains proteins and fats and carbohydrates. What it does not have is ANY GLUTE! So everyone can enjoy it, so do celiacs.

Let go back to preparation since it has its principles. As I have already cited wikipedia, millet contains a certain amount of fat and it makes small mischief in its preparation. If you don't know anything about it, you can be stunned and disappointed by the bitter taste of the food. But it can be worked effectively and get rid of the bitterness before cooking. Read more...

Ingredients: 150 g red lentils, 3 large carrots, 1 can of corn (we recommend rinsing in water before use), curry powder, white pepper, black pepper, salt, olive oil, coconut oil (not necessary), pumpkin, glass of water .

Method: Rinse the red lentil and boil in water for 15 minutes (until the lentil is soft). Meanwhile, peel and slice carrots into thin wheels. Put the olive oil on the pan and roast the carrots. Add cooked lentils and corn. Season with curry, turmeric, salt and white pepper. Add water and cook for another 10 minutes until all the flavors mix together. We can also add a teaspoon of coconut oil. Serve with pumpkin, which we seasoned with black and white pepper and baked in an oven.

Enjoy 🙂

Photo © Evka S.

Ingredients: 1 tempeh (marinated or natural), olive oil, 4 tbsp soy sauce (for a taste), 1 - 2 garlic cloves (1 larger clove is enough), root or other vegetables of your choice (carrots, peas, broccoli…), sea salt.

Method: Mix the soy sauce with the garlic cloves and marinate tempeh natural for about 20 minutes. It is important not only to be soaked in the mixture, but absorbed completely. If we have a marinated tempeh, there is no need to marinate it again. Then we peel the root vegetables, season it with salt and roast it over low heat. Cut tempeh into smaller cubes. When the vegetables are almost ready (not completely), add sliced tempeh and roast all together for 2 - 3 minutes until the tempeh softens a bit. Just overheat it.

Finished tempeh with roasted vegetables can be served with potatoes, rice or pasta.

Photo © Monika Slivova