A Forks Over Knives Holiday Dinner - Millet Loaf, Roasted Root Veggies & Apple/Cherry Polenta Cake
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Millet Loaf recipe:
5 Minute Cranberry relish recipe:
Roasted Root Vegetable Medley recipe:
Polenta Cake with Cherry Compote recipe:
Do you know the difference between cornmeal and masa flour, and polenta? #cornmeal #corn #food
'This the season for corn, so let's learn about it! Do you know the difference between cornmeal and masa flour, and polenta?
Cornmeal: A mixture of courser and softer ground-up flour, making a mealier bread.
Masa flour: Softer, finer flour that is soaked in an alkaline solution to make it extra soft and maleable. This is better for a tortilla!
Polenta: Can you guess the difference here?
#cornmeal
#corn
#polenta
#cornflour
#grits
#cookingathome
#homecookingisthebest
#cheflifestyle
#howtocook
#anjalee.co
Savoury Polenta Breakfast Muffins (Vegan, Easy, Healthy Corn Snack)
My easy savoury polenta muffins are perfect as a snack, breakfast, or a side. Healthy, using just simple ingredients, vegan & can be made gluten-free.
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Top 6 Gluten-Free Ancient Grains for Modern Times
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Ancient grains are a trending alternative in recent years to common wheat, corn and rice staples. Along with the ancient wheat species like spelt, farro, and einkorn, there are also the group of gluten-free minor grains and pseudocereals. These are some of the original grain crops that have been cultivated since the days of early agriculture and are less influenced by selective breeding.
These are great types to have on hand in the pantry when grains are on the menu, especially if you have gluten sensitivities. They also make good wheat flour substitutes. We'll take a brief look at the top varieties: their origins, nutritional attributes as well as other qualities and uses. (More specific nutrition data and information on how to prepare them the page links below.)
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Recommended Suppliers
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Bob's Red Mill, Whole Grain Millet, 28oz, 4-pack -
Anthony's, Organic Hulled Millet, 3lbs -
Arrowhead Mills, Organic Amaranth, 16oz -
Bob's Red Mill, Organic Amaranth Grain, 24oz -
Bob's Red Mill, Organic Whole Grain Sorghum, 24oz -
Shiloh Farms, Organic Sorghum Grain, 16oz, 2-Pack -
Bob's Red Mill, Whole Grain Teff, 24oz -
Anthony's, Brown Teff Flour, 5lbs -
Anthony's, Organic Raw Hulled Buckwheat Groats, 5lbs -
Bob's Red Mill, Organic BuckWheat Flour, 22oz -
Bob's Red Mill, Organic White Quinoa, 13oz, 6-pack -
Alter Eco, Organic Pearl Heirloom Quinoa, 12oz -
Ancient Grains Page:
How to Cook Grains:
Nutrition Data:
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Additional Sourced Info
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Whole Grains Council List:
Health and Nutrition Studies Related to Cereal Biodiversity:
Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds:
Comparative Study on Gluten Protein Composition of Ancient:
Earliest domestication of common millet (Panicum miliaceum):
Structures, physicochemical properties, and applications of amaranth starch:
Inhibition of Lipid Peroxidation of Kiwicha (Amaranthus caudatus) Hydrolyzed Protein:
Nutritional potential of wild sorghum: Grain quality of Sudanese wild sorghum:
Genetic diversity in teff (Eragrostis tef):
The Contribution of Buckwheat Genetic Resources to Health and Dietary Diversity:
USDA Food Composition Data:
Nutritional Value:
Nutrition Data:
Percent Daily Value Calculators:
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Disclaimer: All information in this video is for educational and general purposes only and is the personal view of the authors; not intended as medical advice, diagnosis or prescription. This content has not been evaluated by the FDA and is not intended to cure or prevent any disease. Always consult a medical professional to seek treatment for any health issue or medical concern.
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©Superfood Evolution
Polenta Porridge Sourdough Recipe
Brand ambassador and James Beard Award winning baker Greg Wade created this Keep It Simple [KIS] Polenta Porridge Sourdough recipe, and we’re excited to share it with the Challenger baking community.
▶︎ TIMESTAMPS
INTRO | 0:00
WHAT YOU'LL NEED | 00:49
STEP 1: MAKE POLENTA PORRIDGE | 00:56
STEP 2: AUTOLYSE | 04:05
STEP 3: MIX | 05:55
STEP 4: BULK FERMENTATION | 09:05
STEP 5: PRE-SHAPE | 10:18
STEP 6 & 7: SHAPE & PROOF | 12:45
STEP 8: SCORE AND BAKE | 15:18
STEP 9: REMOVE LID | 17:39
REMOVE AND COOL | 18:38
ENJOY! | 19:38
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Millet: Cooking Demo, Pan-frying, & Reheating Without a Microwave
A gluten-free pseudograin grain, or seed, for your cooking creativity. Ideal for buddha bowls.
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
What is millet? Millet is a seed but cooks like a grain and can be used in many grain substitutions. It’s gluten-free and the flavor is like a mild corn. Depending on how much water you use, the texture can be separated like rice or cooked together like polenta. It even comes in a cracked version which I do not see often, even in health food stores.
Start by rinsing the grain to wash off any dust. Then drain and shake off as much moisture as possible. Toast it in a large skillet over medium heat until the grains are dry, separate, and smell good.
Millet cooks in a 3-1 ratio: 3 parts water to 1 part grain.
3 cups of water
1 cup millet
1/4 teaspoon salt
Bring the water to a boil, add in the salt and then the millet. Reduce the heat to a simmer, cover, and let cook for 30 minutes, or really, until the water has evaporated. Then remove from the heat and serve.
To make it like polenta, bring the grain & the water to a boil together, then reduce to a simmer and cook until the water has evaporated. It can then be cooled into shapes. For instance, you can oil a ramekin, pack in the millet, and let it cool. Using a knife, dislodge the millet from the sides and let is slide onto the serving platter. Serve as is or pan fry the patty (directions below).
Now I can top it with a ragu or a grilled centerpiece, or let it sit in a bowl as the foundation for a buddha bowl. It goes really well with a nutty, spicy dressing. Yes, I’m pushing the buddha bowl thing now - download my ebook, it’s worth your time.
It’s easy to find millet in the bulk food section of a place like Whole Foods. You can try buying a small portion first to see how you like it before getting an entire bag. Cooked millet does freeze well - so once you decide you like it, you can freeze smaller servings for later use.
To reheat without a microwave, steam it on the stove top.
AND you can fry this stuff like little patties. I used a pastry brush to lightly spread ghee onto the hot skillet, and let the patty cook on high heat until it released from the pan. Flip it over & let both sides develop a crispy outer crust. Serve immediately.
Millet also works well for a sweet morning porridge in lieu of oatmeal. You can use it uncooked for when you want a little crunch here and there. Throw it into muffins or bread, or even granola and granola bars.