Tuesday, January 1, 2013

GF Millet Cakes w/ Pesto!

It’s actually been kinda fun to think of new, creative dishes for the Body Ecology Diet!
such amazing colors, flavors, and textures
As a little recap, the Body Ecology Diet is an Anti-Candida diet. It starves the body of sugar and foods that break down into sugar (like white rice, potatoes, and starchy veggies like peas). So on the Body Ecology Diet, there is ABSOLUTELY no sugar, fruit (except for lemon & lime), grains, milk or cheese (because of the milk sugar, lactose), beans (including peanuts), soy, caffeine, alcohol, sugary vegetables (like carrots and beets) or starchy vegetables (like potatoes) or mushrooms. But, it does allow 4 gluten-free grains: amaranth, millet, quinoa, and buckwheat. This diet kills the yeast by starving it of its food: sugar.
what a meal!
So coming up with dinner each night has been a big challenge, yet fun! It’s been really stretching — having to be creative and daringly experimental. Because not only am I making meals for myself, but for my parents too. So my food has to be good.
crunchy and flavorful veggies!
Tonight, it definitely was. I made Veggie Millet Cakes with Pesto, and Broiled Spicy Flounder. SO delish!
Lets start with the Millet Cakes. Here’s what you’ll need:
3/4 cup millet, cooked in 1 1/2 cups veg stock
1 red pepper, small dice
1/2 onion, small dice
6 shiitake mushrooms, small dice
2 celery stalks, small dice
3 green onions, sliced
5 garlic cloves, minced
dried oregano and basil
1 egg white
Preheat oven to 350. Saute your onions in 1 tsp EVOO with salt, pepper, oregano and basil. Let them soften for about 6 minutes, and then add your celery. Let that cook for a few minutes, and then add your mushrooms. Allow those to release their moisture, about 4 minutes. Finally, stir in your pepper and your garlic cloves. Allow them to cook for about 3 minutes, and then add all your veggies to your cooked, fluffed millet. Allow the mixture to cool for a few minutes, and then stir in your egg white, being sure to coat everything. Place the mixture in the refrigerator to firm up for about 20 minutes.
After 20 minutes, take your mixture out, and form into patties. Place them carefully onto a olive-oil-sprayed baking sheet. Place them in the oven for about 15 minutes. For the last 5 minutes, turn on the broiler so they get a nice crust! Serve topped with pesto!
gorgeous emerald-green pesto! so bright and fresh!
1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves
juice of half a lemon
1 Tbsp EVOO
3-4 Tbsp water
salt to taste
Whirl those in the food processor until you get your gorgeous, emerald, creamy pesto!
what an incredible crust!
Finally, I served this amazing side with broiled flounder. Lobsta Bakes‘ wild, ocean-caught flounder is SO moist and sweet. I broiled it for 9 minutes with EVOO, salt, pepper, paprika, and chili powder! I loved the addition of these spices! They were smokey and sweet! Just delicious.
gluten-free goodness
This meal was phenomenal. The Millet Cakes were so wonderful! They had a terrific crunchy crust on top, and then the middle was chewy and moist. The red peppers and celery maintained their crunch, which gave them a satisfying texture. And the flavor! Oh my Gosh — they were garlicy, and slightly sweet from the red peppers. The dried basil and oregano provided a subtle herby undertone, that was complimented beautifully by the nutty millet.
terrifically spiced fish!
Finally, the pesto. It was the perfect condiment for these great Millet Cakes! It was bright, fresh, and garlicy — and the lemon cut through wonderfully, providing a tangy kick. It also went beautifully with the smokey and spicy-sweet flounder. A truly terrific combination.
May is officially here. Here’s to a happy, healthy, month!
My food processor made this pesto the star of the show tonight! If you've read any of my previous posts, you know how -dare I say- *obsessed* with mine! Here's the one I use:

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