Millet with Truffle Oil and Dates and my Cat Call….

Hi everyone and please click on the title of this post to read more. Please allow me to start off by bragging about something special that happened to me in the City this week. I was walking up 34th street and a man said to me, “hey, baby, how you doin’?” I almost did a double take to make sure he was talking to me.

I’m not going to lie; I, like many young women, received my share of cat calls in my youthful days growing up in NYC but these days, not so much. Back then, my little feminist self would be irritated and angry at those names shouted at me,exclamations, or questions (like one shouted at my sister, Alice, “nice _ _ _ _, but can you cook?!”). I would give the evil eye as I walked by but this time, I walked to Port Authority with a big smile on my face…

Sometimes we take our youthful looks for granted just as we take our health for granted. Remember when we used to go to just one Doctor, maybe two, in an entire year? Getting older means inevitably having more health problems, more trips to the doctor and more types of doctors, at least for me and my friends and family. In addition to the natural aging process, all the not exercising and not always great for us food from years gone by may be catching up to us.

Recently, I have been making an effort to stave off health problems. I find that more often than not, I have a little devil on one shoulder telling me to eat my kids leftover pasta , for example, and an angel on the other telling me to eat the millet in the rice cooker. Tonight, the angel won and I am so glad she did! I created a tasty little dinner for myself that I plan to replicate for others.

Enjoy this simple recipe for one!

Millet with Dates and Truffle Oil:

1 1/2 cups cooked millet (can get at many supermarkets)
1 tsp truffle oil (can get at Whole Foods or Trader Joes)
2 dates chopped into small pieces
1-2 TBS chopped cashews or pine nuts

In a cereal size bowl or soup bowl, add cooked millet, drizzle truffle oil on top. Top with chopped nuts and dates. Salt and pepper to taste….

P.S.Here’s something I got off a millet website: Millet is rich in B vitamins, especially niacin, B6, and folacin and offers calcium, iron, potassium, magnesium, and zinc. Since millet contains no gluten, it cannot rise to form a light bread. For a raised bread, it’s best to combine it with wheat. Used alone, it’s ideal for making flatbread. (since this has no gluten it is good for people with Celiac’s disease or wheat sensitivity).

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One Response

  1. “hey baby, nice hat!” I love truffle oil, may have to try this one. News flash: BIG VICTORY – I cooked dinner last night for my family here in L.A. (steak, asparagus, salad, french bread) just so we could get together and chat after not seeing each other for so long. The meal was simple and a hit! I felt like I gave them the best of me and they appreciated it. Another miracle for the record books. Thanks for all of the encouragement.

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