Once you make this salad you will see why I love to serve it to guests. The millet makes this salad filling and the orange dressing and baked carrots add a warming sweetness that draws you in. The sautéd onions keep you wanting more. But, the best thing about this salad is that it has a big payoff with little work. You can even cook the millet the night before shortening your prep time.
Sleep is often one of the most overlooked aspects to a healthy life, and unfortunately can be viewed as an “indulgence” or “luxury.” Sleep, my friends, is not an indulgence or luxury. Sleep is a requirement. There are very real side effects due to sleep deprivation. It is associated with obesity and several diseases including type 2 diabetes, heart disease and cancer.
I thought it was totally weird, but brilliant. I love sweet, warm dishes in the morning, and needed to add some variety to my mornings (sorry oatmeal!). I fell in love. This breakfast recipe gives me all of the cozy, warm fall feels, with a healthy dose of beta-carotene and fiber to keep me going all morning. Oh, and I forgot to mention, you can make it in advance for a quick breakfast.
When I first became plant-based, I was intimidated with working with tofu. Growing up, my mom never cooked with tofu, and my only experience with it was at restaurants occasionally. Then, when I gave up animal products, a large portion of the recipes included tofu. Finally, I took the plunge and tried my hand at cooking with tofu. What I found out was that it was really easy to cook with, and really versatile.
Say hello to my new favorite salad. You might have noticed that kale has a heavy presence in this salad but the Peanut Butter Dressing has the right amount of vinegar kick to balance out any bitterness leaving even non-kale lovers asking for seconds. Trust me, this salad is a crowd pleaser so take it to the next potluck you want to dominate.