Super Natural Cooking

I definitely enjoy Chinese food, but when trying to cut down on bad fats, eat more veggies and generally improve the quality of my diet, I typically don’t turn to the stand-by Chinese take-out. I was interested to try this recipe to see how the millet stood in for the rice as well as whether or not this could enter the rotation of our easy to make weeknight meals.

The recipe was simple enough and uses ingredients that you’re likely to have on hand. I found it really helped to have everything chopped, sliced and shredded ahead of time since it all comes together pretty quickly in the end, and even says so in the recipe (thanks for the heads up!). Again, it was easy to increase the amount of vegetables and would bump it up even more next time. I might also add some bok choy, spinach or other greens like that for more of a veggie kick.

The dish was ok. The egg was good, but didn’t stand out quite as much I would have liked. I do like that this recipe includes a lot of protein, with the egg and also tofu and I might even use more than the 2 eggs it calls for next time. And as with all of Heidi’s recipes, I liked using the millet for a new and alternative twist on the standard fried rice. The green onion, garlic, ginger and shoyu sauce is a pretty delicious, no-fail combo and maybe next time I’d bump up the quantity of these ingredients for more of a flavour punch. All in all it was good, but definitely could be improved with some tweaking.

I’ve made granola before using a few different recipes so I was interested to see how this one turned out. Granola is pretty flexible; mix together oats, nuts, seeds, dried fruit, sweetener and some kind of oil and bake until browned. This recipe was no different aside from varying the quantities of a few ingredients. It also called for orange zest which I omitted since I’m picky with citrus flavour and don’t feel like it belongs in granola.

I like the ingredients used in this recipe (coconut, honey, coconut oil) and I think next time I’ll try for more of a tropical variation as suggested in the recipe by using macadamia nuts and tropical dried fruit. I used walnuts, dried apricots and raisins in the batch I made and it was delicious. Why spend the big bucks on “deluxe” granola at the store when it’s so easy to make and customize your own?

I’ve eaten this with almond milk, sprinkled on top of a sliced banana and with yogurt, and by the handful. Such a versatile breakfast and snack food!