Millet Mashed Potatoes
Ingredients:
1cup millet
2 1/4 cups water
1/2 medium cauliflower, sliced
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 teaspoon apple cider vinegar
salt and pepper to taste
handful of chopped parsley

Preparation:
Wash grains. Bring water to a boil. Add grains, cauliflower, garlic and salt. Reduce heat to low and simmer covered for 20 minutes or until grains are cooked and water is absorbed.
Turn off heat and let sit, covered for 5-10 minutes. Add other ingredients and mash with a potato masher, or mix in a blender or food processor.Garnish with chopped parsley and serve.

Sweet Beet Salad

Ingredients:
7-8 baby beets (small beets)
1/2 small red onion, peeled
2 cups water
2 tbsp. fresh dill minced or 1/2 tbsp. dried dill
Juice and zest of one lemon
1/4 cup olive oil
Sea salt
Black pepper

Preparation:
Bring beets and water to a boil. Reduce flame to medium and cook 35-40 minutes or until beets are soft. Remove beet skin and slice beets into 1/4 inch moons. Cut onion into thin crescents. Combine olive oil, lemon, dill, sea salt and black pepper and coat beet and onions. Marinate for 25-30 minutes, turning once or twice.

Carrot Quinoa

Ingredients:
1cup quinoa
1/4 t. extra-virgin olive oil
1/2 C. chopped yellow onion (1 medium)
1/2 C. chopped zucchini (1 small)
1/2C. chopped celery (1 medium rib)
2 C. Carrot Juice
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Preparation:
Heat saucepan over medium heat.  (Optional step) Add quinoa to saucepan and toast it, stirring constantly, until grain turns light brown and smells nutty (about 3 minutes).  Remove quinoa from pan.  Add olive oil to lightly coat bottom of pan. Add onion, zucchini, and celery. Cook until onion has softened, about 2 minutes.  Add carrot juice, quinoa, nutmeg, salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer until quinoa has absorbed the carrot juice and is fluffy
(about 25 minutes).

Gluten Free Waffles:
Ingredients:
1 Cup Brown rice flour
1/2 cup potato flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
2 eggs (can be made without eggs, just add a little more liquid instead)
1 1/2 cups buttermilk (or regular milk)
1 teaspoon sugar

*Add a little more milk if too thick or a little more four if too runny.

Preparation:
Mix all ingredients together with a whisk and pour into waffle iron in batches.


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jmb@jacquelinebanks.com    
626-205-3040