It was an incredibly busy day at the library today! I love when it’s non-stop – it’s invigorating! It also affirms that the library is an important and appreciated place in the community. It was raining when I went home and I was really tired, so I took a little rest on the couch and put one of my favorite TV stations, Veria and lo and behold there he was Yogi Cameron! His client had chronic fatigue syndrome and said he felt tired and fatigued most of his life. Yogi Cameron showed him some challenging and interesting yoga poses and then talked to him about the importance of eating fresh and natural foods. He made him a recipe using millet and vegetables – it looked delicious. So, I decided to create my version of the recipe. I actually have millet. I had tried it once before, but I think I did not cook it long enough and I didn’t care for it. I decided I would give it another chance. I had some of kale, zucchini, onions, and a sweet potato. It turned out to be very tasty and the millet far exceeded my expectation, based on the earlier attempt. This recipe would probably be great with any grain or rice.

Recipe:

2/3 cup millet

1 1/3 cup of water

kale

1 sweet potato cubed

1 onion chopped

1 or 2 zucchini (depending on size)

chopped garlic

basil leaves chopped

ginger

Parsley

1 small can of fire roasted tomatoes (Yogi Cameron would use fresh, but I love these from the can and tomatoes are not in season!)

salt and pepper to taste

Place water in medium sauce pan, add millet. Bring to a boil. Turn down heat simmer for 15 to 20 minutes. Cover and let sit until ready to use. While millet is cooking, saute onions, sweet potato, and zucchini in skillet in olive oil. Add kale. Cook until just tender. Add garlic, ginger, parsley, and basil. Add fire roasted tomatoes. Cook until heated through, about 7 minutes. Put millet in serving bowl, add vegetable mixture on top. Enjoy!