Millet Bowl

The tomatoes are still hothouse but at least they are actually grown in BC and not Mexico. You have to watch that in the winter. Those tomatoes and peppers labeled "BC Hothouse" in the winter are actually grown in Mexico; "BC Hothouse" is just a name brand. A deceitful one at that. I don't buy Mexican produce that is not organic and I usually pass on the organic anyway, it's just too far away. Tomatoes in the winter are just not. I can't wait any longer and they were actually pretty good, not mealy and had some flavour. Oh I can't wait for fresh summer produce. I am craving green stuff. I have to go on a nettle picking outing. This week. I will let you know how that goes. This recipe is easy, simple, fresh and tasty. Millet is a nice and hearty gluten free grain. It goes well with light and slightly bitter or spicy greens. The feta and olives add flavour as does the fresh dill. Here yah go: Millet Bowl Feeds 4 1 cup millet, soak for up to 24 hours 1/2 tsp ground kelp 2 cups or 1 14oz can chickpeas, drained and rinsed 1 bunch watercress, remove the thick stems 1/2 cup walnuts, chopped 1/2 cup goat feta, crumbled 10 kalamata olives, pitted and chopped 1/4 cup fresh dill, chopped a drizzle of extra virgin olive oil a drizzle of raw apple cider vinegar 8 small tomatoes, quartered Rinse millet, add ground kelp and cover in water. Cook for 20-30 minutes adding more water as needed. The longer you soak it the less cooking time. Spread millet on a plate so that it will cool quickly. You can put it in the fridge too. (Get the complete grain and bean cooking guide free with my monthly recipes.) Chop or tear watercress and put it in a large salad bowl. Add chickpeas, feta, olives and dill. Crumble cooled millet on top. Add a drizzle of olive oil and apple cider vinegar, toss and taste. Add more oil and vinegar as desired. Spoon into bowls and place 2 quartered tomatoes on each serving. Enjoy!