One of the greatest parts of food blogging is being able to connect with incredible artisans, makers and culinary creators from around the world. And if there’s one thing I’ve seen in this community – there are some seriously talented women out there shaping the way we eat, think, and feel about food! This year, I decided to launch a new series on the Vidya blog to highlight some of the kitchen goddesses out there who inspire me each day with their ingenuity of ingredients and artful presentation of nourishing cuisine. This monthly “Seasonal Recipe Share” series will give us a peek inside each bloggers home recipe box and the many ways they each connect with their health through seasonal eating and living.
This month I have the honor of welcoming the lovely Lane Hansen of Green Spirit Adventures. Lane’s take on whole foods is both visually stunning and simply satisfying…and she has no shortage of incredible recipes to spend at least a year working your way through! From dishes like lemon poppy seed waffles to marinated mushrooms and nettle bean dip, her approach to seasonal cooking is both imaginative and completely practical for everyday healthy eats. And in between those rich holiday meals, I guarantee you’ll be reaching for her nourishing turmeric millet with roasted veggies and cranberries she’s sharing on the blog this month. Welcome, Lane…!
I was so excited when Claire asked me to do a post for this series! Her blog has been one of my absolute favorites and a huge inspiration for some time now. Claire’s passion for health and wellness is contagious and the wisdom she shares on her site has been life-changing for me. I’m so honored to be here sharing a recipe today!
December is one of my favorite months of the year. While there is a tendency for things to get a little out of control during the holiday season, winter is always the time of year when I feel called to slow down the most. With the shortening of the days and the growing hours of darkness I find myself turning inward and reflecting. To me the winter months are all about simplifying; getting rid of the old thought patterns or bad habits that no longer serve me and finding new ways to cut some stress out of my life. As the year draws to a close I like to take the time to reflect on where I’ve been and how I can integrate the learning experiences of the past into my intention for growth in the coming months.
My winter meals also focus on the theme of simplicity. With the darkness and the cold weather I crave warm, filling meals like soups and stews, cooked grains and lots of roasted veggies. Warming spices are also a near-constant addition to my food in the wintertime.
This dish takes very minimal effort to throw together while still being incredibly warm and comforting. Though I’ve used millet and lentils in this recipe, you could substitute any grains or legumes you have on hand. The same goes for the veggies – parsnips, cauliflower, beets or anything else you may have would be a delicious addition or substitution to the broccoli and sweet potato. I like to get as many different colors as I can in my meals, even in the winter. Meals like this one get me excited about eating and remind me to have a little fun playing with my food on those cold, gray days when I may be feeling a little down.
CREAMY TURMERIC MILLET WITH ROASTED VEGGIES
1 cup dry millet
Scant ½ cup dry green or brown lentils
3 cups water
2 large carrots, sliced
2 garlic cloves, minced
1 inch piece ginger, grated
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cumin
1-2 cups coconut milk
2 tbsp fresh herbs, chopped (I used sage and rosemary)
4 stalks kale, chopped
Salt and pepper, to taste
Place the water in a large pot and bring to a boil. Thoroughly rinse and drains the lentils and millet. Add to the pot, along with the carrots, garlic, ginger and spices. Cover, reduce to a simmer, and cook for 20-30 minutes, or until all of the liquid has been absorbed and the millet, lentils and carrots are tender. If things look dry at any time while cooking, add a bit more water.
Once the millet and lentils have finished cooking turn off the heat and stir in the coconut milk one cup at a time. (You can use more or less coconut milk depending on the consistency you’re aiming for.) Stir in the chopped herbs and kale. Add salt and pepper to taste.
1 head broccoli
1 medium sweet potato
1 cup cranberries
Salt and pepper
While the millet is cooking, preheat the oven to 400°F. Cut the broccoli and sweet potato into bite-sized pieces and spread out in an even layer over a lined baking sheet. Drizzle with a little melted coconut oil and some salt and pepper. Stir the veggies around until they’re evenly coated in the oil. Place in the oven and roast for 15 minutes. Remove from the oven and add the cranberries (you can leave them whole or slice them in half, depending on the size). Roast for another 5-10 minutes, until the sweet potato and broccoli are tender.
Makes 4-5 servings