Roasted Eggplant Wedges with Herbed Pistachio Millet

Serves: 4-6

INGREDIENTS
for the quick pickled red onion
  • half of a red onion – thinly sliced
  • apple cider vinegar
  • 1 tsp coconut sugar (optional)
for the herbed pistachio millet
  • 1 cup millet – soaked in purified water w/ a splash of apple cider vinegar
  • 1 Tab neutral coconut oil or ghee
  • 1 tsp cumin seeds
  • 1½ tsp turmeric – fresh or ground??
  • sea salt – to taste
  • 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint
  • ⅓ cup pistachios – chopped (or try peanuts)
for the eggplant wedges
  • 2 medium eggplants – sliced into wedges
  • 1 Tab coconut oil
  • sea salt
  • freshly ground black pepper
  • za’atar – or use ground thyme
for the tahini sauce
  • ¼ cup tahini
  • 1 tsp maple syrup or honey
  • ½ teaspoon sriracha or Tabasco (optional)
  • pinch of sea salt
  • freshly squeezed juice of 1 lemon
  • ¼ cup purified water

    to make the quick pickled red onion

    1. Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants.

    to make the herbed pistachio millet

    1. Drain the millet and thoroughly rinse it in a strainer.
    2. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes.
    3. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios.

    to roast the eggplant wedges

    1. Preheat oven to 200° C. Prepare a parchment paper-covered baking sheet.
    2. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat.
    3. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with za’atar when serving.

    to make the tahini sauce

    1. Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency.

Healthy Banana Bread

INGREDIENTS

  • ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
    ½ cup honey (168 grams) or maple syrup (155 grams)
    2 eggs
    1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
    ¼ cup (56 grams) milk of choice or water
    1 teaspoon bicarb
    1 teaspoon vanilla extract
    ½ teaspoon salt
    ½ teaspoon ground cinnamon, plus more to swirl on top
    1¾ cups (220 grams) whole wheat flour**
    greased loaf pan

  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…Preparation:  Preheat oven to 165 degrees Celsius) and grease a 9×5-inch loaf pan.
    1. In a large bowl beat the oil & honey together with a whisk. Add eggs & beat well, whisk in bananas & milk. Add the bicarb, vanilla, salt & cinnamon;  whisk to blend.
      Switch to a big spoon and stir in the flour, just until combined. (some lumps are ok!).
      If you’re adding any additional mix-ins, gently fold them in now.Pour the batter into your loaf pan and sprinkle lightly with cinnamon. (for a pretty swirled effect, run tip of knife across the batter in a zig-zag pattern.
    2. Bake for 55-60 minutes (depending on mix-ins) or until a toothpick inserted into the centre comes out clean. Let the bread cool in the loaf pan for at least 10 minutes.You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

    NOTES

    STORAGE: This bread is moist, so will keep for just 2-3 days at room temperature. Store in a fridge for 5-7 days or in freezer for up to three months (pre-sliced helps).

    OIL OPTIONS:
      Olive oil might lend an herbal note to the muffins, if you’re into that.
    Use cold-pressed sunflower oil or grapeseed oil if possible.

    **FLOUR ALTERNATIVES: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend.
    Or, substitute 2 ½ cups oat flour.

    MAKE MUFFINS: Here’s my banana muffin recipe.
    MAKE IT VEGAN: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water. It might get gluggy though.
    MAKE IT GLUTEN FREE: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.
    MAKE IT LOWER IN FAT: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.