Anonymous asked: Hey Katie, do you cook with millet. It's a grain i'm curious about but have no clue on the best way to prepare in a meal. If you, can you do a recipe on it? Yours truly, Traci
Yay Traci! I have made millet before. I used Mexican spices and zucchini. I will make it again for you!
golden wheat pizza dough (recipe follows)
green pea pesto (recipe follows)
brussel sprouts
1. preheat the oven or toaster oven as hot as it will go (550 degrees)
2. roll 1/4 of the pizza doing into a small ball. flatten the ball into a disk.
3. stretch it from the center, or roll it out with a rolling pin until its 1/4 inch thick
4. spread on a thin layer of the artichoke pesto
5. tear the petals off the artichoke hearts and cover the pizza with a single layer. its ok if they overlap a bit.
6. bake for 5 minutes, but check on it. it might need more or less time. it’s done when the crust is browned a bit.
green pea pesto
1/2 cup fresh or frozen green peas
1/2 cup almond meal, ground almonds, or almonds
2 cloves garlic
juice of 1/2 small lemon (about 1 TBSP)
1/4 tsp sea salt
2 TBSP olive oil
1. put everything in a food processor and blend until it forms a thick paste (don’t have a food processor? put the almonds in the blender and grind into a sandy-looking powder, then add everything else and blend).
golden wheat pizza dough
1 1/4 oz package active dry yeast
1 cup warm water (feels like a hot bath, 110 degrees)
1 tbsp maple syrup or sugar
2 1/2 cups white whole wheat flour, plus more for kneading
1 tbsp olive oil, plus more for the bowl
1/2 tsp salt
1. mix the warm water, sugar, and yeast. let it sit in a warm place for 10 minutes until it starts foaming on top.
2. mix the flour and salt in a large bowl. add the oil.
3. add the foaming yeast mixture to the flour. stir until a sticky dough forms.
4. sprinkle the dough with flour, fold it in half, then turn it a quarter turn. repeat. keep doing this for 10 minutes or so, until the dough holds it shape
5. put the dough in a larger bowl. add a few teaspoons of olive oil, cover the dough and the inside of the bowl with a thin coat of oil
6. let it sit in a warm place for an hour, until it doubles in size
golden wheat pizza dough (recipe follows)
artichoke pesto (recipe follows)
frozen artichoke hearts
parsley, for garnish
1. preheat the oven or toaster oven as hot as it will go (550 degrees)
2. roll 1/4 of the pizza doing into a small ball. flatten the ball into a disk.
3. stretch it from the center, or roll it out with a rolling pin until its 1/4 inch thick
4. spread on a thin layer of the artichoke pesto
5. tear the petals off the artichoke hearts and cover the pizza with a single layer. its ok if they overlap a bit.
6. bake for 10 minutes, but check on it. it might need more or less time. it’s done when the crust is browned a bit.
sugar is not a food. you don’t have to use a mountain of it to make summer fruit preserves for your morning toast. all these jams are sweetened with frozen apple juice concentrate. the apple juice compliments the natural flavors of the fruit. for recipes, go to
raspberry jam, wild blueberry jam, apricot jam, no-knead whole wheat bread
I'm vegan. I cook every day because I have to eat. I take a picture of what I make and then I eat it.
