Note: this piece first appeared in the September 2008 issue of Clark Wellness ForkBytes.
Makes 1/2 cup
1/2 cup whole raw almonds
2 to 4 tablespoons tamari (naturally brewed soy sauce)
Preheat oven to 350°F.
Spread almonds on a small baking sheet lined with parchment paper and roast in pre-heated oven for about 15 minutes or until lightly toasted. Combine with tamari, return to oven, and cook an additional 5 to 10 minutes or until dry. Remove from oven and cool before serving.
Note: this piece first appeared as the January 2006 ClarkWellness.net Recipe of the Month.
Serves 2
This is a wonderful way to have yummy, comforting, alkalizing millet in the colder months. I adore the combination of cumin and tamari almonds (available in the bulk or snack section of natural foods stores). You can also substitute raw almonds, sunflower seeds, or pepitas (pumpkin seeds) for the tamari almonds with delicious results. A little freshly grated ginger added to the pot with the millet and water is a nice addition, too!
1/2 cup millet, rinsed
1 cup water
2 teaspoons extra-virgin olive oil
1/2 teaspoon cumin
2 tablespoons chopped tamari almonds
sea salt to taste
Combine millet and water in a small saucepan over high heat. Bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes or until millet has absorbed all the water. Fluff millet with a fork and transfer to serving dish.
Drizzle extra-virgin olive oil over the millet and stir in cumin, almonds, and sea salt to taste. Serve warm!
See step-by-step photos of this dish!
Spiced Millet with Tamari Almonds
For written instructions, see the original post: Spiced Millet with Tamari Almonds
Start with 1/2 cup millet. Millet is a wonderful whole grain you can find in natural foods stores.
Rinse your millet in a fine-mesh strainer. Millet is a very small grain, so I double up on my strainers to make sure I don’t lose any grains when I rinse!
Combine your rinsed millet with 1 cup water in a small saucepan over high heat.
When the mixture comes to a boil, turn down the heat to low, cover the pan, and cook on low for about 20 to 25 minutes or until the millet has absorbed all the water.
When the millet is done, fluff it with a fork (scrape the fork across the top of the grains). Transfer to a serving dish.
Add 1/2 teaspoon cumin, 2 teaspoons extra-virgin olive oil, sea salt to taste, and about 2 tablespoons chopped tamari almonds. You can buy prepared tamari almonds in the bulk section or in the nuts/snacks section of your health food store. Alternatively, you can use raw or plain toasted almonds, sunflower seeds, or pumpkin seeds! All are scrumptious in this dish.
Serve warm and enjoy!
