Broccoli and Hemp Seed Millet

Hey folks! So I am currently in India studying Ashtanga and while I'm here I've been taking an Ayurvedic nutrition and cooking course. It's been very interesting learning about this beautiful system of medicine that was created 5,000 years ago. Ayurveda (meaning science of life) puts emphasis on healthy eating to maintain a balanced mind, body, and soul. This is especially refreshing when compared to Western medicine that puts importance on treating disease with medicine, instead of preventing disease in the first place with proper nutrition

Ayurveda is based on the 5 elements: Air, Space, Water, Fire and Earth. These form the Tridoshas: Vata, Pitta, and Kapha. All of us were born with a dominant dosha and the foods we eat should cater to keeping this dosha in balance. To find your dosha you can take this quiz. 

In Ayurveda, recipes are really a form of art. An art that caters to the delicate trinity of mind, body, and soul.

Although this recipe is not a traditional Ayurvedic recipe, it is inspired by the same principles. The cumin seeds, cinnamon, and black pepper in the recipe will stoke your digestive fire and will increase your metabolism .The turmeric is a powerful antioxidant and anti-inflammatory so it will keep your immune system strong. The coconut oil is cooling and will keep Pitta and Vata doshas in balance.

I made the dish with hemp seeds not only for their delicious and nutty taste, but also for their high protein content (10 grams per 3 tablespoons), as well their high levels of magnesium, manganese, phosphorus and zinc. Additionally, the millet is high in iron making this a well rounded vegetarian meal.

Broccoli and Hemp Seed Millet:

Serves 2-3

Ingredients:

• 1 head of broccoli cut into florets.

• 1 cup millet

• 1/2 cup hemp seeds

• 1 tablespoon cinnamon

• 1 teaspoon black pepper

• 1/2 tablespoon turmeric powder

• 1/3 cup coconut oil

• 1 tablespoon cumin seeds

• 1 teaspoon sea salt

Directions:

1. Prepare millet. Place 2 cups of water and 1 cup millet in a saucepan. Add the cinnamon. Bring to boil and then put on low heat. Cover and let cook for 7-10 minutes. Keep an eye on it and when it is fluffy it is ready.

2. Set your millet aside.

3. Pour the coconut oil in a frying pan and place on medium high heat.

4. When the coconut oil is hot add the cumin seeds.

5. After 1 minute the cumin seeds will start to pop. When this happens mix your turmeric and black pepper in with the coconut oil.

6. Add the florets of broccoli.

7. Stir fry the broccoli for about 5 minutes.

8. Now, add the hemp seeds.

9. After a few minutes add your millet into the pan and mix around with the spatula.

10. Once everything is nice and hot turn off the heat.

11. Add the salt.

Next time I might add grilled chicken breast for extra protein.