I just returned from Naturally Well by the Sea (naturallywellbythesea.com), a wellness and weight-loss retreat on the oceanfront in Pompano Beach, Fla. I ate wonderful organic food, took some exercise classes, listened to lectures on health and nutrition, dropped 5 pounds, and picked up this delicious recipe.
Millet mounds with orange tahini sauce
Prep: 45 minutes
Cook: 30 minutes
Makes: 6 entrees
3 cups water
1 1/2 cups whole grain millet, rinsed
3/4 teaspoon salt
2 tablespoons olive oil
1 medium red onion, diced, about 2 cups
2 large cloves garlic, minced
5 green onions, thinly sliced
1 teaspoon each, dried: marjoram, thyme
1/2 teaspoon celery seed
4 large pitted dates, soaked in a cup of hot water
4 cups baby spinach, 5 ounces
2 medium-large carrots, grated, about 1 1/2 cups
1 cup toasted sunflower seeds, toasted
Orange tahini sauce, see recipe
1. Heat oven to 300 degrees. Heat water to a boil in a saucepan over high heat. Add millet and 1/2 teaspoon salt. Cover; turn heat to low. Simmer until all the water is absorbed, about 20 minutes. Drizzle with 1 tablespoon olive oil. Keep covered until ready to use.
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2 Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion, garlic, green onion, marjoram, thyme, celery seed and remaining 1/4 teaspoon salt. Cook, stirring occasionally, until onions are soft and translucent, about 10 minutes. Drain dates; chop. Add dates to skillet, along with spinach and carrots; cook until carrots have softened and spinach is wilted, about 5 minutes.
3 Place sunflower seeds in a food processor; process to a coarse meal. Transfer to a bowl. Add cooked vegetables to the processor; pulse to lightly break down but not puree.
4 Place cooked millet in a large bowl; mix in the vegetables and 3/4 cup ground sunflower seeds.
5 Firmly press 1 cup of the mixture into a small bowl or coffee cup. (You may need to spray the mold with nonstick spray.) Unmold onto a parchment-lined baking sheet, tapping on the bottom of the bowl or cup to help it release. Bake until heated through, about 10 minutes. Serve with a generous drizzle of orange tahini sauce and sprinkled with remaining sunflower seeds.
Note: Toast sunflower seeds in a dry skillet over medium-low heat, stirring frequently, until golden, about 10 minutes.
Orange tahini sauce
In a small bowl, whisk together 1/2 cup each tahini and orange juice, 1 tablespoon soy sauce, 1 teaspoon agave syrup or honey, 1/2 teaspoon orange zest and 1/4 teaspoon minced garlic.
Nutrition information per serving: 418 calories, 19 g fat, 3 g saturated fat, 0 mg cholesterol, 54 g carbohydrates, 12 g protein, 485 mg sodium, 8 g fiber