Vegan. Gluten Free. Anti-Inflammatory.
I know what you're thinking...millet?! Huh?! Millet is a lesser know grain that has a slightly sweet and fairly nutty flavor. It is similar to quinoa in appearance but slightly 'chewier' in texture. This gluten free grain is one of only a few grains that is considered to be alkalizing for the gut. I like to dry roast my millet in a pan before I cook it to bring out the nutty flavor. You can also season it as you dry roast it with cumin, salt, and pepper - YUM!
Now, let's discuss the rest of this colorful, alkalizing meal including roasted Kabocha squash, kale, pumpkin seeds and caramelized shallots...These three delicious ingredients all work to alkalize your body, decrease inflammation, regulate insulin levels, and improve digestion. This dish is loaded with enzyme promoting vitamins A & C to promote healthy digestion and filled with omega 3 fatty acids for heart health!
At Meal Plans for Health, we consider Kabocha, butternut, acorn, and spaghetti squashes 'friendly carbohydrates' as their unique antioxidant properties actually work to help stabilize blood sugar. The kale and squash are both nutrient dense foods. In fact, this dish gives you:
785% of your daily recommended Vitamin A
196% of your daily recommended Vitamin C
20% of your daily recommended calcium (A little know fact that kale packs a ton of calcium.)
65.2% of your daily recommended Manganese (Key in assisting to stabilize blood sugars.)
If you've never picked a Kabocha before, they look similar to an acorn squash in size but are mostly green with some white running through their skin. So, what are you waiting for? Get cooking! Here is the recipe:
Balsamic Roasted Kabocha Squash & Kale with Pan Roasted Millet (PRINT RECIPE)
1 small kabocha squash*
4 shallots, quartered**
3 tablespoons balsamic vinegar
3 tablespoons coconut oil, melted
1 teaspoon salt
2 cloves garlic, minced
2 bunches kale, chopped
¼ cup pumpkin seeds/pepitas
Water as needed
For the millet:
1 cup millet
1 cup water
1 cup vegetable stock
Pinch of salt
1 tablespoon extra virgin olive oil
½ teaspoon balsamic vinegar
~Billie & Jen
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Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.