Wednesday, December 26, 2012

Recovery

In which the Homegrown Mama hides from the post-holiday laundry to talk millet and kale...

As I sit here typing, the snow is falling and my 3 year old is still sleeping off the holiday hoopla at 930 in the morning. This year, we celebrated at four different locations in four days. We hardly ate at home and bedtimes were all over the place. I finished unpacking the gifts this morning and was grateful to observe that the recycling pick up does actually come this week!  

As we settle into our regular lives again, I'm looking forward to getting some healthy, healing foods in our bodies again. In the past here at the Booth, our contributors have written about the benefits of Aromatherapy  and I'm thinking today would be a good day to fill our humidifiers with some oils and jump start the health. 

In the meantime, we'll be having a salad loaded with cranberries, grilled chicken and kale for lunch. I bought some kale on Christmas eve so I'd be ready to detox all the rich foods we've been consuming over the last few days! The salad is filled with magnesium, calcium, iron and vitamin C. All of which are beneficial for healing bodies that have been thrown for a loop by eating foods we don't typically eat while celebrating the holidays!


Cranberry and Chicken Salad with Millet
• 1 lb. boneless, skinless chicken breast (grilled or baked)
• 2 cups kale, washed and stripped from the ribs
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried cranberries
• 1 cup millet, rinsed
• ½ cup balsamic vinegar
• ¼ cup. roasted sunflower seeds
• ½ tsp. paprika
• 1 tsp. dried mustard
• Salt and pepper to taste
• 2 Tbsp. olive oil
Place millet, a tiny pinch of salt and 3 cups of water in a saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes. When the water is absorbed, remove the pan from the heat, fluff the grains and cover until you are ready to add it to the rest of salad.
Heat 1 Tbsp olive oil in a skillet and bring to a medium heat. Add in the onions, kale, and garlic. Sauté until the kale is limp and the onions are tender. Sprinkle with paprika, mustard, salt and pepper. Toss thoroughly. Slice the chicken and add to the skillet. Stir so that the contents are well mixed. Reduce the heat to low and pour in the vinegar. Simmer for 5 minutes. Stir in the millet and mix the ingredients well. Serve in bowls topped with the cranberries and sunflower seeds.

2 comments:

Elizabeth said...

This recipe sounds really good, except for the chicken. I will substitute oven baked and seasoned tofu.

Laura said...

I'd love it with Tempeh as well!

LinkWithin

Blog Widget by LinkWithin