Millet “Falafel” with Avocado + Tomato Relish

falafel

Millet “Falafel” with Avocado + Tomato Relish

ingredients:

for the falafel

  • ½ cup raw millet, rinsed
  • Coarse sea salt
  • ½ cup cooked chickpeas, crushed with a potato masher
  • 4 scallions, white and light green parts only, thinly sliced
  • ¼ cup finely chopped Italian parsley
  • 1 lemon
  • Extra virgin olive oil

for the relish

  • ½ cup chopped tomatoes (whatever’s best; we like tiny cherry tomatoes cut in half)
  • 1 ripe avocado, diced
  • 2 teaspoons chopped Italian parsley
  • 2 scallions, white and light green parts only, thinly sliced
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • Coarse salt

preparation

1. Start the falafel: Combine the millet with 1½ cups of water and a big pinch of a salt in a saucepan. Bring to a boil, lower the heat, cover the pot, and cook until the millet is very soft and all the liquid has been absorbed, 25 minutes.

2. Meanwhile…for the relish: Combine all the ingredients in a bowl, seasoning to taste with salt. Set aside while you finish the falafel.

3. Back to the falafel…Stir the chickpeas, scallions, and parsley into the cooked millet. Using a Microplane grater, zest the lemon and stir the zest into the millet mixture along with 2 tablespoons of olive oil. Using a potato masher, crush the mixture until it holds together a bit.

4. Preheat the oven to 250ºF and line a baking sheet with parchment paper.

5. Set a nonstick skillet over medium-high heat and coat the bottom with a slick of olive oil. Drop large tablespoonfuls of the millet mixture into the pan with a bit of space between each spoonful. Press each tablespoonful down with the back of a spatula to form a sort of thick pancake (no need to go crazy shaping these, they should be nice and rustic). Cook until browned and crisp, about 3 minutes per side. Set the cooked falafel on the prepared baking sheet and put them in the warm oven while you cook the rest of the millet mixture, adding more olive oil to the skillet if necessary.

6. Cut your zested lemon into wedges, squeeze a bit of juice over each falafel, and sprinkle each with a tiny pinch of coarse salt. Put a spoonful of relish on top of each falafel and serve immediately.

 

From It’s All Good by Gwyneth Paltrow and Julia Turshen.

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Avocado

So first an avocado fun fact! They are effective in stopping bad breathe. Avocados contain nearly 20 essential nutrients including potassium (30% more than a banana), fiber, vitamins A, C, E, K, B vitamins, and folic acid. They also contain monosaturated fats which reduce LDL Cholesterol and is great for your heart. They lower triglycerides in the blood which is great for people with diabetes. Inhibits growth of cancerous cells. Protects skin from free radicals. It’s rich in antioxidants preventing aging symptoms. Improves bodies ability to absorb carotenoids and nutrients. Lastly, when applied to your skin or hair it’s a great moisturizer!

Avocado Smoothie

Ingredients:

– one ripe avocado (skinless and pitted)

– one cup milk (use milk of choice or substitute soy or almond milk)

– 1/2 cup vanilla yogurt

– 3 tablespoons honey

– 8 – 12 ice cubes (8 if large cubes, 12 if small)

Add all ingredients to blender and blend until smooth!

You can try different yogurt flavors and try adding different fruits!

Found: here!

Avocado & Oil Hair mask

On my evening tryingtoavoidtheworkthatishouldbedoing internet time I found this hair beauty tip.. sounds great!!

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“I have a hair mask trick! It’s not an exact science, but here’s my method: I take one super ripe avocado; halve, peel and de-seed it and put it in a bowl. I mash it with my hands but you could probably use a tool of some sort. Then add about ¼ cup of olive oil (really just enough to thin the avocado paste out a bit — it should be like a paste, not soup). Then I mix in 2 eggs. Once thoroughly mixed I apply generously all over my hair — I focus on the roots because that’s where I need it most, but some people might feel like the tips is where they want to concentrate the mixture. Next wrap your hair in plastic wrap and let sit! I usually do about 20 minutes, then get in the shower and stand and let the heat give the mask a final kick. Then I take the plastic wrap off and rinse! I shampoo after because I just had food in my hair, but I’ve heard some people don’t. It’s a personal choice. That once every 6 weeks is how my hair has gone from brown to red to brown to blonde to black and doesn’t look totally fried!”

– Jessica
Source: here

Green Goddess Grilled Cheese Sandwich

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Green Goddess Grilled Cheese Sandwich

based on all those gorgeous green goddesses out there…

makes 1 sandwich

Ingredients

2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

Directions

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto

Ingredients

1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste

Directions

Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).

(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)

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from here