Tot i ser, com sempre, propostes molt versàtils i convinables amb mil ingredients, les he proposat en format d'esmorzar en el cas de la crema de mill, i de berenar/caprici en el cas de la xocolata desfeta sense gluten.
This post is basically dedicated to two types of public. To the readers of "project to live again in peace with food", as this talks about stabilizer ingredients, soft-digestive ones, healthy and filling food; and to those who just feel like trying something new, sweet, heartwarming, healthy and natural. Without refined sugars, gluten-free, vegan and vegeterian.
CREMA DE MILL I AMETLLA/MILLET AND ALMOND PURÉE:
This purée made with natural ingredients it's a great option for a complete breakfast, rich in protein and long-lasting carbohydrates, with an spicy and sweet taste. For those who tend to it ansiously, this dish will fill them a lot, it's texture offers to be eaten with a small spoon, being able to enjoy a healthy breakfast and recive all it's properties. Also for those who had been eating in a rong way for a long time and need to enlarge again their stomach, this dish is nourishing but also soft for the damaged stomachs, so is an excelent option.
Ingredients (Per 3 bols com el de l'imatge):
-Mig got de mill pelat
-Llet d'ametlla
-Dues cullerades de mel
-Canyella
-La pell rallada d'una llimona
-Un pessic de sal
Ingredients (For 3 bowls like in the image):
-1/2 cup dried millet
-Almond milk
-2 tbsp of honey
-Cinnamon
-The skin of 1 lemon -grated-
-1 pinch of salt
1. Coure el mill en el doble del seu volum d'aigua (en aquest cas, 1 got), a foc lent. fegir-hi un pessic de sal i cobrir-lo. Quan l'aigua començi a evaporar-se i el mill a coure's, afegir-hi la llet d'ametlla (si tot i així el mill s'enganxa abans d'haver transcorregut uns 20 minuts, afegir-hi aigua o més llet d'ametlla).
2. Passats els 20 minuts de cocció, colar el mill (si hi ha aigua sobrant), a no ser que el líquid sobrant sigui llet. Afegiu-hi mel,canyella i pell de llimona al gust, i disposeu-ho en un bol per a batre-ho.
3. Utilitzeu un vas americà o un turmix fins aconseguir la textura que desitjeu (per a conseguir-la, necessitareu paciència i afegir llet de tant en tant).
4. Servir en bols, tant calent com fred és deliciós.
PD: Aquests tipus d'esmorzars són beneficiosos per mil raons ja esmentades (nutritius, sans, equilibrats, protèics, etc). Per a poder nutrir-nos amb aliments així sense repetir sempre, també podem fer cremes amb tot el que se'ns passi pel cap: jo n'he fet amb arròs basmati + llet d'ametlla, amb civada + llet d'espelta, amb espelta + llet de civada....
1. Cook the millet in it's double volume of water -in this case, 1 cup of water- with low fire. Add a pinch of salt and cover it with a lid. When the water starts to evaporate and the millet to be cooked, add the almond milk -If the millet still needs more lyquid, add more water or milk-.
2. After 20 minutes, drain the millet -only if there's some water left- and add honey, grated lemon skin and the cinnamon as you like. Put it all in a bowl and start mixing it. To get the texture you wish, keep adding more almond milk and mixing until it looks like a cream/purée.
4. Serve it on bowls, even warm or cold it's delicious!
PD: This kind of breakfast are beneficious for many reasons I already mentioned. To be able to nourish us with food like that without repeating flavours everyday, you can also make this kind of purées with anything you think about: I've made some with basmati rice + almond milk, oats + spelt milk, spelt + oat milk...
XOCOLATA DESFETA (DE L'ESPESSA) ESPECIADA I SENSE GLUTEN/ SPICY HOT CHOCOLATE (THICK ONE) GLUTEN-FREE:
Per aquells qui, com jo, han tingut problemes relacionats amb l'ansietat pel menjar, us he de dir que aquesta ha sigut de les receptes que més bé m'han anat. Tot i contenir mel, l'amargor no-excessiva de la xocolata 100% atipa molt (i em costa moltíssim atipar-me!), la magrana em treia la necessitat de mastegar algo (normalment gens sa), i la canyella i nou moscada em donaven la sensació d'estar prenent el capritx més complex i deliciós en el que pogués somiar ^^
For the mediterranian people, when we ask for a hot chocolate we always expect our THICK hot chocolate -and always get very disappointed everytime we ask for something like that and recive just the milk with cocoa :S-. To make this one thick I used buckwheat flour instead of cornmeal or white flour. BUckwheat doesn't belong to the cereal family, doesn't have gluten and contains much more protein than grain. To make a complete nourishing and healthy recipe, I've used 100% cocoa powder -which, of course, I've mixed with veggie milk and honey-. Spicies will also help to create this sensation of warmness we look for when we ask for a cup of hot chocolate in fall ^^ Pomagranate satisfies the need of chewing something, or to have something fresh in our cup.
For those that, like me, have had some problems related to the ansiety for/with food, I have to tell you that this has been one of the recipes that helped me the most with that. Even if it has honey, the bitterness of the 100% cocoa fiils a lot -and I'm difficult to fill!-, and the pomagranate takes me the need of chewing something -which normally is something way unhealthier!-. Also cinnamon and nutmeg make me feel like I was having the most complex and delicious caprece I could ever dream ^^
Ingredients (Per 2 tasses):
-2 cullerades de cacau 100% en pols
-2 cullerades de mel
-1 cullerada de farina de blat sarracè
-2 gots de llet d'espelta (o d'ametlla, o de vaca...)
-Canyella i nou moscada
-Una magrana
Ingredients (For 2 cups):
-2 tbsp 100% cocoa powder
-2 tbsp honey
-1 tbsp buckwheat flour
-2 cups spelt milk -or almond, or cow...-
-Cinnamon and nutmeg
-1 pomagranate
1. Posar 1 got i mig de llet en un pot al foc. Afegir-hi les dues cullerades de cacau i remenar.
2. Mentrestant, dissoldre la farina en mig got de llet freda, fins que no hi quedin grumolls.
3. Afegir la farina i llet a la barreja amb xocolata i remenar fins que quedi una textura espessa (si no ho conseguim, barrejarem més farina en llet freda i l'afegirem). Afegir-hi espècies al gust i remenar.
4. Un cop apagat el foc, afegir-hi mel al gust (cadescú té el seu propi criteri en quant a dolçor, espessor, espècies..així que el més recomanable és tastar-ho tot per afegir-hi el que creiem abans de servir).
5. Servir-ho en tasses i barrejar-hi els grans d'una magrana (una última labor de paciència que val totalment la pena!)
1. Put 1 cup and 1/2 of milk in the fire. Add 2 tbsp of cocoa to it and mix it with a wooden spoon.
2. Meanwhile, dissolve the flour into 1/2 cup of cold milk, until there aren't any grumes.
3. Add the flour and milk to the mixture with chocolate and mix it until you have a thick texture -if you can't, add more flour into cold milk and then add it to the chocolate and mix it again until it gets thicker- Add as much spices as you like and mix it all.
4. Once you turn off the fire, add some honey to it. As everybody has different taste related to sweetness, thickness, spicyness...you'll just have to taste it before serving.
5. Serve it on cups and mix the grains of a pomagranate with it -the last pacient task you'd need to do, and it will be worthy! ;) -.