- July 3, 2013 at 9:40 am #107155
kjones02ParticipantTopics: 79Replies: 315
So, I adapted this recipe from what I found on the internet to try and make it more candida friendly. I have been eating hulled millet that I have been buying in bulk from my local co-op every once in awhile for a grain. I know other people might have problems with millet, but I found it is the most alkaline grain out there that is easily digestible. Maybe that is why I like it! I have been getting the hulled because it is not as high in fiber, which I still have to watch at times. I am sure you can sub-out the millet for buckwheat if preferred.
Here is the original recipe, then my modifications with what I had at home. I have slowly introduced some meat again after taking a break for awhile to rest my system. However, I still have been trying to stick to veggies, hemp seeds, etc. for protein, but I have been doing a lot lately. Main sources of meat for me have been chicken or tilapia (very tender and easy to digest).
1/2 cup Hulled Millet
2 cups Water
1/2 tsp Sea Salt (just a tad)
2 Tbsp Oil (I used olive oil; just a tbsp.)
1 cup sliced Onion (used just a tbsp. of shallots; I really just like onions for flavor)
2 cloves Garlic, minced
1 tsp minced fresh Ginger
1 large head of Broccoli, chopped (broccoli = gassy, can upset me, so used cucumbers)
1 cup sliced Carrot (used celery)
5 oz canned Water Chestnuts (chicken)
1/4 cup Cashew Pieces (used more veggies-zucchini-in season)
1 Tbsp Gluten Free Soy Sauce (used coconut aminos)
1 Tbsp Rice Vinegar (not sure about what is allowed-used red wine vinegar-but I’m sure acv would be fine)
2 Tbsp Honey (left this out; used a tad of stevia for sweetener)
1 Tbsp Corn Starch (I do have some tapioca starch for a thickener for homemade almond yogurt after I soak them to remove mold, so might be questionable for people)
Bring water and salt to a boil. Add millet and return to a boil. Cover, reduce heat to low and simmer for 35 – 40 minutes.
Heat oil over medium-high heat in a wok or large pan. Add onion and cook until beginning to soften, about 5 minutes. Add garlic and ginger and cook for 1 minute. Add the veggies and chicken and cook until crisp-tender, 7 – 10 minutes. Add the cooked millet.
Combine soy sauce, rice vinegar, honey and cornstarch (my mixture of sauce) and pour over vegetables. Cook until dressing is absorbed, about 2 minutes. Remove from heat and serve.
I thought it turned out great, and my partner enjoyed it, too actually!!! =)
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