Taco night will never be the same once you try out this recipe. Millet is a gluten-free seed that cooks up quickly and has a mild sweetness to it. Millet provides us with a good source of manganese, which helps regulate our metabolism.
Start by making mango salsa. In medium bowl, fold together all salsa ingredients until well combined. Set aside for at least 10 minutes before serving or refrigerate in airtight container for up to 2 days.
To cook millet, place in dry medium saucepan over medium heat and toast millet, stirring often, until golden brown and fragrant, about 4 minutes. Add stock and salt. Increase heat to high and bring to a boil. Decrease heat to low, stir in 1 tsp (5 mL) avocado oil, cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let saucepan sit, covered, for 10 minutes. Stir lime zest into cooked millet with fork and set aside until ready to use.
To prepare salmon, in small bowl whisk together cumin, paprika, chili powder, and garlic powder. Pat spice mixture over each piece of salmon and set aside.
Heat remaining 2 tsp (10 mL) avocado oil in frying pan over medium heat. Place salmon in pan, flesh side down, and cook for 2 to 3 minutes before flipping salmon over and continuing to cook until cooked through, about another 4 to 5 minutes.
To assemble bowls, divide millet among serving bowls. Top with salmon, cabbage, avocado, some mango salsa, and a sprinkle of toasted pumpkin seeds. Serve with lime wedges to squeeze additional lime juice over bowl, if desired.
This recipe is part of the Beautiful Bowlfuls collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.