カテゴリ:Recipes( 5 )

 

Chunky Chia Sausage (25 pieces)

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Photo by Ponzu

Chia Seeds (30g) + Water (120cc),
Buckwheat (1cup) + Water (1 ½ cups),
Cooked Beans (400g), Onion (140g), Garlic (3 cloves)
Wholemeal Flour(100g+), Oil, Sage, Pepper, Natural Salt, Sauce


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Photo by Ponzu

1. Soak the chia seeds in water and set aside for 15~20 minutes.

2. Lightly roast the buckwheat in a pot, add 1 ½ cups of water and a pinch of salt.

3. Cook it over high heat and once it's boiled, cook another 5 minutes over medium heat.

4. Reduce the heat to low and simmer covered for 10~15 minutes.

5. Remove from the heat and set aside for 10 minutes.

6. Chop the onion and garlic finely and stir-fry with a pinch of salt.

7. Cook the beans until soft and mash them well with a fork.

8. Mix 1, 5, 6 and 7 well in a large bowl, add some sage powder, pepper, salt and wholemeal flour.

9. Form into sausage shapes and coat them lightly with extra wholemeal flour.

10. Place cooking sheets in a steamer and steam them for 10~15 minutes.

11. Heat the oil in a frying pan and fry the sausages until brown.

12. They go well with barbecue sauce, sweet chili sauce and etc.


* We modified the buckwheat sausage recipe of Yumiko Otani
(the funder of Tsubutsubu cooking) using Chia seeds provided by the Chia Co.
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by millet_sisters | 2011-11-23 15:06 | Recipes  

Quick Quinoa mini-pancake

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1. Cook the quinoa (or any millet) with a pinch of natural salt
2. Chop the kale (or silver beet) & garlic, and stir-fry them until soft
3. Mix the wholemeal flour (or rice flour) with water and seasoning
4. Combine 1, 2 and 3 well in a big bowl (egg is optional)
5. Heat some oil in a frying pan and scoop 5 into the pan
6. Fry both sides until they are golden brown
7. Sprinkle with natural salt or serve with chilli sauce
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by millet_sisters | 2010-05-05 15:25 | Recipes  

Grain Nut Crunch

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Last Sarturday, we had an opportunity to prepare
some sweets for 'Australia-Japan Peace Forum'.

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Grain Nut Crunch is very simple to make.

~A~
Organic Brown Rice Puffs (2 cups)
Organic Quinoa Puffs (½ cup)
Roasted Almonds (55g)
Organic Raisins (30g)

~B: optional~
Organic Coconut Flakes or
Organic Carob Powder or
Cinnamon Powder or/and
Pumpkin Seeds

~C~
Organic Rice Syrup (4 table spoons)
Organic Peanut Butter (1 table spoon)

1. Mix ~A~ and add ~B:optional~
2. Cook ~C~ until lightly boiled
3. Mix all together and put on a baking tray
4. Oven for 8~10 minutes
5. Wait until cool down
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by millet_sisters | 2009-05-24 16:51 | Recipes  

Spaghetti & Millet Bolognese

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The White Indian Millet needs to be soaked overnight in water.
Don't forget to wash and drain well before cooking in a pot
with plenty of water and natural salt to bring out the best.
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Once it is cooked, it can be kept in a fridge for a few days...

Leftover millet in the fridge makes your life easy!
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Here is one example...

Just like making Spaghetti Bolognese using Tomato Sauce,
you can add Onions, Carrots and whatever you find in your fridge
to make this Millet Sauce. How easy~ and yummy~.

by Maki
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by millet_sisters | 2008-12-09 15:51 | Recipes  

Oat and Carob Truffles

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1. Mix the ingredients in the order below with a food processor.
    
A 1/2 cup of chopped dry Dates and 1/2 cup of Raisins
B 1/2 cup of unsalted roasted Almonds and
1/2 cup of unsalted Walnuts
C 1/2 cup of Oats and 3 table spoons of Carob Powder
D 2 table spoons of Tahini and 1 table spoon of Honey

2. Gradually add 1/3~1/2 cup of water until it's easy to shape.

3. Shape 2 into balls with wet hands.

4. Coat them with coconut flakes.

* You can keep them refrigerated up to a week.
* Carob Powder can be found in Organic shops.
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by millet_sisters | 2008-10-18 14:28 | Recipes