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Food and Recipe of the Month

September - Millet

Creamy, nutty, and slightly sweet, millet is the signature whole grain for this time of year. Known for feeding and nurturing your spleen, pancreas, and stomach, it is considered an anti-stress grain. Millet has the highest amino acid protein profile and highest iron content. It is a gluten-free grain and contains B vitamins, also rich in phosphorus. Millet is the easiest whole grain to digest and is alkalizing to the body. When cooking with millet, it will cook up creamy. Look for millet in the bulk section or pre-package section of your local health store.

Slightly sweet vegetables make the best stew for the Late Summer time of year. Parsnips are similar to carrots in shape, but have their own unique flavor and contain high amount of vitamin C and folate. Turnips have a great color combo, purple and white that helps create a colorful stew. Turnips contain vitamin E and other antioxidants plus they are in the cabbage family and contain anti cancer properties. Carrots are high in vitamin A which is excellent for your eyes, and an excellent source of potassium.

Recipe of the month:

Millet Parsnip Carrot Stew

1/2 cup millet
1 cup water
1/2 onion (diced)
1 turnip (cut in medium cubes)
1 parsnip (cut in medium cubes)
1 carrot (cut in medium cubes)
1/2 cup water
1 T. tamari
1 T. ume vinegar
1 T. brown rice syrup
1/2 cup water
1 T. arrowroot
1/4 tsp. sea salt

Put the millet and 1 cup water in a pot, bring to a boil for a minute. Reduce to lowest possible temperature, cover and simmer for 20 minutes, until all the water has been absorbed and the millet is creamy.

In a separate pan, put the onions in the bottom. Put the turnip, parsnip and carrot on top of the onion, each one in its own separate compartment, like pieces of pie. Dissolve the tamari, ume vinegar, brown rice syrup in 1/2 cup water. Pour over vegetables, cover and bring to a boil Reduce heat to low, simmer for 15 to 20 minutes, until vegetables are fork tender.

Dissolve the arrowroot and sea salt in 1/2 cup water, add to the pot of vegetables. Add the cooked millet to the pot and mix all together. Continue to heat the stew until the arrowroot starts to thicken the stew. Serve hot and enjoy.

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