Holiday Millet and Amaranth with Herbs Recipe

Thanksgiving Stuffing Alternatives, the Healthy Way

For those who are abstaining from gluten and other grains (as we recommend on the Body Ecology Diet), Thanksgiving stuffing alternatives are the way to go. Out of four of our recommended grain-like seeds, including quinoa, buckwheat, millet, and amaranth, we find that millet and amaranth pair and cook well together to make a hale and hearty side dish.

If you’re trying to maintain a healthy lifestyle throughout months of holiday temptation, it’s all about the workaround. Planning ahead by making your own side dish to bring to a family gathering or potluck will give you a deliciously healing meal to look forward to. You can find this exclusive recipe, along with other healthy holiday favorites, in our complete Body Ecology Living Cookbook — because living a nourished life can still be yummy and easy.

Ingredients:

• 1½ cups millet, soaked for at least 8 hours
• ½ cup amaranth, soaked for at least 8 hours
• 6 cups water
• 2 bay leaves
• 1 medium onion, diced
• 2/3 cup celery, diced
• 3 garlic cloves, minced
• 1 tablespoon of coconut oil or ghee
• 2 teaspoons dry sage leaf, crumbled
• 1 teaspoon dry thyme leaf
• 1 teaspoon herbs de Provence
• Celtic sea salt or Herbamare, to taste

Instructions:

1. Bring millet, amaranth, water, and bay leaves to a boil. Cover, reduce heat, and cook for 30 for minutes. Remove bay leaves.
2. Sauté onion, celery, and garlic in coconut oil or ghee over medium heat until tender, but still firm. Add herbs and sauté for about 30 seconds to release flavors. Then add veggies to cooked grains and stir to combine thoroughly. Lastly, add sea salt or Herbamare, to taste.

For a pretty holiday presentation, use a cup or bowl to create a mold. Rinse the cup in cool water, pack with grain mixture, and immediately invert onto a serving plate. Herbs de Provence is a wonderful herb mixture that, in addition to rosemary, tarragon, and thyme, also contains lavender flower. You’ll love it!

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