What's so special about this recipe?

What to cook for a detox dinner? You've had to work all day, you're feeling a bit rubbish from the lack of coffee/tea/sugar/vice of your choice. Sound familiar? Here's an easy veggie meal, which takes about 25 minutes to prepare, less if you cook the millet the night before! This is a green delight, full of fibre, magnesium, b vitamins, protein from the millet and no nasties to mess up your detox. The garlic, chilli and ginger gives it a yummy kick too. This is really light, but super satisfying and will support your body in it's detox phase. If you like, add other veggies, like peppers, peas, spinach...

Ingredients:

Half a cup of millet
500ml vegetable stock (homemade or use Marigold or Vecon)
Coconut or sunflower oil (organic & unrefined)
2 cloves of garlic, peeled & finely sliced
5cm/2” root ginger, peeled and finely chopped
Fresh green chilli, minced
1 leek, washed & sliced
Handful of green beans
Good handful of broad beans (frozen are fine)
Half a head of broccoli, washed and trimmed to small florets
1 head of pak choi, washed & sliced
Tamari (wheat free soya) sauce to season
Lime juice & freshly chopped coriander as a garnish

What to do with em!

1. First of all, rinse the millet (just in case there’s any grit or dirt in the bag)
2. To ensure you don’t end up with a stodgy mess, dry fry the millet in a pan first, on a medium heat, until it starts to colour a little. Give it a shake every minute or so
3. While it’s toasting, boil some water and make up the veg stock.
4. When the millet has toasted (it'll take 3-4 minutes) put it in a saucepan with the stock.  Bring to the boil and simmer for about 18-20 minutes.
5. When the millet has been cooking for about 10 minutes, put a little sunflower or coconut oil in a frying pan and turn on the hob (to a high setting)
6. Before the oil heats up, add the garlic, ginger & chilli and turn the heat down a little
7. When the garlic mix has softened a bit and you can smell their deliciousness, add the leek, beans, broccoli and harder leaves of pak choi.
8. Cook for 4-5 minutes
9. Add the lighter leaves of pak choi and cook for a further 2 minutes.
10. Add a little tamari or soya sauce for flavour and a squeeze of lime juice, with some freshly chopped coriander.  Yum.