Millet and Sweet Vegetables Recipe
With the sweet vegetables (onions, carrots, butternut
squash) this dish strengthens the spleen/pancreas and stomach.
For the first two to three months you may find that this dish
prepared with the butternut squash is too sweet and feeds the
candida. Leave the butternut squash out of the recipe. The
onions and carrots should cause no problems.
- 2 cups millet, rinsed and dry roasted in skillet
- 2 medium onions, finely chopped
- 3 carrots, diced
- 1 small butternut squash, with skin cut off and cubed
- 1 tsp. sea salt
- 5 1/2 cups water
- 1 Tbsp. organic, unrefined coconut oil, ghee or butter
- Several pinches of herbs may be added such as thyme,
rosemary, sage, and celery seed
- Into pressure cooker place millet, vegetables, sea
salt, and water. (This dish can also be prepared in a
saucepan. Increase the amount of water to 6 cups and
follow the same directions.)
- Dissolve sea salt into water and gently pour water
around sides of millet and vegetables.
- Close cover and bring up to pressure and cook on low
flame for 30 minutes.
- Reduce pressure and open lid.
- Fold in oil, ghee or butter.
- Stir well and serve.
- To create a creamier consistency, purée the millet/
vegetable mixture with oil, ghee or butter in a blender.
- Add 3 inch strips of kombu ocean vegetable in the
pressure cooker with the millet and vegetables. The dish will
not be as sweet, but it will have extra minerals.