2 cups
vegetable broth
1 cut
whole millet
2 sweet
potatoes, cubed
2 tbs
vegetable oil
1 tsp
paprika
2 Roma
tomates, cubed
5 cups
spring mix salad (lettuce, baby greens, radicchio)
1 can black beans, drained and rinse
1 can black beans, drained and rinse
½ cup
fresh cilantro
Juice
of hall lemon
Vegetable
broth
1
tomatoes cut in half
½ onions
cut in half
1 celery
stalk
2 whole
garlic cloves
2
carrots
1 bay
leave
6 cups
water
Handful
fresh cilantro
Salt to
taste (opcional)
1 tbs
peppercorns
Olive oil
Vegetable
stock
1. Preheat
oven to 425°F (220° C / 7° gas mark).
2. Place
tomatoes, onions, carrots, garlic cloves onto a baking sheet, toss with olive
oil, salt and pepper. Bake for 25 minutes. Add the roasted veggies to a pot with
6 cups of water. Add the cilantro, peppercorns and bay leave. Bring to a boil.
Reduce heat and simmer for 2 hours.
3. Allow
to cool before straining.
Millet
1. Bring
2 cups of vegetable broth to a boil in a medium saucepan. Add millet, bring to
a boil, reduce heat to medium low and simmer, covered for 20 minutes or until
the water has been absorbed. Keep covered and set aside for 5 minutes.
2. Place
sweet potatoes onto a baking sheet, toss with paprika, salt and pepper. Bake for
about 25 minutes. Let it cool before serve.
To
serve mix all the ingredients, top with chopped cilantro and lemon juice
Variations
Mix cooked
millet with
½ cup
cucumber, cubed
½ green
bell pepper, cubed
½ cup
cherry tomatoes cut in half
½ cup
grated carrots
2 basil
leave
1 tbs extra
virgen olive
Lemon
juice
Salt and
pepper to taste
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