Sunday, October 15, 2017

Lemon-Saffron Millet Pilaf Recipe.

Pic. 3

Pic. 2

Pic. 1

Heavenly Lemon-Saffron Millet Pilaf Recipe!

Millet is an ancient grain that is alkaline, heart healthy, protein-rich and is low glycemic. This heavenly millet pilaf (gluten-free) is colorful, delicious, nutritious and packed with flavorful ingredients.  

Ingredients (serving size 4):

1 cup millet (bulk organic millet available at Whole Foods and other natural grocery stores)  | 1/2 Tsp. sea salt  | 1/2 cup unsalted butter | 1/2 cup shallots finely chopped | 1 large minced garlic clove | 1/2 cup fresh basil, dill or cilantro roughly chopped | 1/2 cup dried cranberries | 1/2  cup toasted almond slivers | 1/2 fresh lemon juice | 1/2 Tsp. lemon rind | 1/2 Tsp. saffron | 1/2 cup olive oil | 1/4 pomegranate seeds


1. In a pot bring 3 cups of water to boil. Add millet and sea salt. Let it cook, occasionally stir to see if millets are half open. Remove the pot from stove, scoop out the millet from the pot with a wire fine mesh, tap a few times to get the water out and then place in a bowl, Pics. 1 and 2.

2. In a large sauté pan add olive oil, shallot, garlic, almond, cranberries, a pinch of sea salt and your choice of fresh herb. On a medium heat stir continually for 5-7 minutes until the ingredients are cooked lightly.  Add the millet to the pan, mix them all together, place the mixture on a plate and garnish with pomegranate seeds. 

This beautiful and colorful dish is super yummy, highly nutritious and very easy to make. It's wonderful by itself or with roasted veggies. It's even more delightful with a glass of fruity red wine such as Pinot Noir.  


Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary Instructor
Lavender Design + Cuisine

Copyright © 2017 Lavender Design + Cuisine, All rights reserved.

Monday, October 2, 2017

Pumpkin Spice Hazelnut Cookies Recipe!

Happy October Foodies!

Celebrate the change of season and warm up your kitchen with my autumn-inspired recipe! Make Pumpkin Spice Hazelnut cookies. These cookies are super yummy, easy to make and a super fun recipe for the kids too!

Ingredients: (Makes 30 cookies)

1.  1/2 (4 oz.) Cup sweet melted butter (vegan version use Earth Balance butter)
2.  1/2 Hazelnut milk
3.  1/2 Cup sugar
4.  1 Tsp. Pumpkin Spice
5.  1 1/2 Cups spelt pastry flour
6.  1 1/2 Cups hazelnut

1.   Lightly toast 1/2 of the hazelnuts at 275 °F. Let it cool for 10 minutes. Remove skin as much as possible.
2.   In a food processor pulse cooled hazelnuts 10-15 times, coarsely chopped (see pic. below)

3.   Mix hazelnut milk, melted butter (room temperature) and sugar. Let it stand for about 10 minutes for the sugar to dissolve
4.   Add flour, pumpkin spice and the processed hazelnut to the mixture and lightly mix. 
5.   Gather up the dough and knead 2 or 3 times. Flatten the dough into a disk, wrap in plastic and refrigerate for at an hour. 
6.   Preheat oven to 375 °F.
7.   Roll out the cookie dough (1/2 inch thick), cut out cookies with a 2 inch round mold and place them on a cookie sheet.
8.   Place one hazelnut in the center of each cookie.
9.   Bake for 10-12 minutes.
10. Remove cookies to a cooling rack and let it cool for an hour before eating, serving or packaging.

Happy Baking!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary Instructor
Lavender Design + Cuisine

Copyright © 2017 Lavender Design + Cuisine, All rights reserved.