Made one of my favorite salads yesterday for dinner – cooked millet with chickpeas, shredded lettuce, fresh peppers, grated carrot, top with green onion & raisins if you like, chopped nuts, and a curry ginger dressing (below). You could probably use this dressing for anything! I hardly ever cook millet, but it is best (i think) about 2c millet to 3c salted water and even better with a dollop of butter while cooking. Once cooked (after 15 min on low) remove lid so it does not get mushy.
This morning we had an unconventional breakfast of cake! before the children headed out with Kurt (my work day) to visit a local farm that sells shares in cows… meaning we may soon have access to raw milk! yah! To preserve the identity of the farm, no photos will be posted, but they did enjoy themselves immensely. Here is the Almond Cake. Basically 6 eggs, 2c ground almonds… and coconut sugar, cinnamon if you like. I added 1c shredded zucchini. There is a trick to whipping it up so fluffy (separate eggs and whip whites until stiff). Bake at 300F until set. We served with blueberry sauce.
Curry Ginger dressing: 1/4c avocado oil, 2T rice vinegar, 1T miso, 1/2 tsp curry powder, 1/2 tsp fresh grated ginger, 1 small titch of fresh garlic, 1 tsp sugar and 1 Tbsp warm water.