Food & Drink

Recipe Friday – Millet Burrito Bowl

September 23, 2016
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Burrito bowls are so awesome! They are healthy, delicious, easy and fast to prepare. Today we are sharing a burrito bowl that has a few “new” ingredients for a little variety. With fall officially here, pumpkins will be showing up everywhere and one of our favorite snacks are pumpkin seeds. Added to a burrito bowl, the pumpkin seeds bring a nice crunch and added texture. We also replaced the rice with millet, which is fairly new to our diet, but it’s eaten regularly in other areas of the world such as India and Africa. It has a nutty flavor and it’s texture is similar to couscous. And lastly we want to highlight radishes. Like millet & pumpkin seeds, radishes are also packed with magnesium. They have a high water content keeping you hydrated and are also high in phosphorus & zinc. Radishes have a natural spice that eliminates excess mucus in the body and can be especially helpful when fighting a cold & soothing sore throats. So if you’re looking for a citrusy-tangy yummy bowl that will help you sleep, fight cold season and keep the muscle tension & headaches at bay, this is the bowl to try, let us know what you think. Below are some health benefits.

Millet: 

Millet provides magnesium and B vitamins, two nutrients that have been shown to help reduce muscle/nerve pain like migraine headaches, muscle tension and cramps. It is a good source of some very important nutrients, including copper, manganese, phosphorus (helps repair body tissue), and magnesium(heart protective properties).

Pumpkin Seeds:

One of the best sources of zinc, which is important for boosting your immunity and keeping the male prostate healthy. Also a good source of magnesium and plant based omega-3 fats. Pumpkin seeds help to reduce inflammation and improve sleep.

Radishes:

A good source of Vitamin C, folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6, magnesium, manganese, and calcium.

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MILLET BURRITO BOWL

Dr. Oz- The Good Life

INGREDIENTS:
  • 3/4 cup millet
  • 2 tbsp avocado oil
  • 1 tsp cumin seeds (1/2 tsp ground)
  • 1/2 tsp coriander seeds (1/4 tsp ground)
  • 2 Tbsp lime juice (about 1 lime)
  • 1 cup pinto/black beans (15 oz canned/ rinsed & drained)
  • 2 radishes thinly sliced
  • 2 scallions- finely chopped
  • 2 cups baby arugula
  • 2 Tbsp roasted pumpkin seeds
  • (salsa optional)
METHOD:
  • Bring a large pot of salted water to boil over high heat. Add millet: cook until tender, about 20 minutes. Drain and rinse under cool water. toss with 2 tsp of olive oil
  • Toast cumin and coriander seeds over medium heat in a small, dry skillet. 3 to 5 minutes, shaking pan regularly until you smell a nutty aroma and hear cracking. Remove from skillet quickly. Crush with a spice grinder (skip these steps if using ground spices)
  • Combine spices in a small bowl with lime juice and salt and pepper to taste. whisk the remaining avocado oil
  • Add beans, radishes, scallions, and arugula, and pumpkin seeds to millet. Drizzle on dressing, toss and enjoy.
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