Natural Food Cooking School and Macrobiotic Studio

with Author Gabriele Kushi 


The Macrobiotic Kitchen in Ten Easy Steps.

                                                                                            Balanced Eating in the 21 Century. 




Copyright: Gabriele Kushi excerpts from book Embracing Menopause Naturally

Serves 4

Millet is a staple grain in Africa. In Ethiopia, the black millet is only used to make local beer, the red is prepared as pita bread, and the white millet is mainly for Injera—soft, fluffy sourdough bread. Use millet as a main dish with vegetables, beans, and miso soup, or as a breakfast grain. The cauliflower is a substitute for the texture and taste of the potato.

1 cup millet, clean

2 cups cauliflower, cut into bite-size pieces

3–4 cups spring or purified water

Pinch of sea salt

Sesame seeds, slightly toasted

PREPARATION: Clean 1 cup of millet and add 3 to 4 cups of spring water. Briefly heat. Add a few drops of rice vinegar and soak overnight. The next day, discard soaking water and replace it with 3 to 4 cups of spring water. Then place the millet, cauliflower, water, and a pinch of salt in a pot and bring to a boil. Lower heat and simmer for about 30 minutes. Remove and serve with toasted sesame seeds as garnish.

Variation: Roast the millet for a nutty flavor, or pressure cook the dish. Add garlic or onions to taste.


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