I’ve been MIA for daaays. No internet, no blogging, no social media. Actually, pretty much no nothing. Wish I could say I was on holiday, away from the world, but sadly I had a health scare you see and I was admitted to hospital. (Sigh)
I don’t know much about hospitals. I haven’t paid a visit to one in what seems like ages. But I did learn something on my recent vacation. Being in hospital is both a physical and spiritual battle. Yes, doctors poke at you all the time, checking all there is to check, taking all the samples in the world, all to take care of the physical you, your aches and pains and bugs and what not. But those dark little monsters that crawl deep into your thoughts, haunting you in the deepest hours of the night, those little buggers also known as fear, sadness and depression (a hospital does that to you), those are pretty much left unattended. It’s up to you, at your sickest, to curb all negative thoughts, turn them into sunshine and somehow nourish your soul with healing love and hope. Because by no means can you have a healthy, healing body without a healthy soul, nor a healthy soul without a healthy body. Or that’s my two cents on it anyway.
I won’t go into the details of these past few days. My thoughts are still scattered, my emotions are still wild and uncontrolled. Just too much. And simply unfair. What I can write about though is my tummy. All roads seem to lead to my tummy, as always. During these past few days my tummy had to endure a whole lot of unfamiliar, chemically manufactured products. During the past few days my tummy has been a battle ground.
If you’ve been reading TalesofaKitchen for a while, you’ve probably heard me brag every so often about the fact that no medication of any kind has entered my body in years and years and years. Haven’t had any colds, flu, headaches or any sort of ailment that generally requires an over the counter fix. Nothing. Nada. Zero. Zip. For various post exercise sore muscles, the occasional sore neck, beginning of a headache or of a toothache, I’d simply turn to food, sleep and pure water (!) as medicine. Don’t you? Which means my tummy is not equipped to easily deal with pretty much any of the medications out there. Especially when given in considerable quantities and over a lengthier period of time. My tummy had a hard time these days coping with strong antibiotics, strong pain killers, fever reducing medication and what not. My daily cocktail was the saddest rainbow I ever did see.
Luckly, my unhappy tummy was quickly fixed back to its happy self with whole foods and probiotics once I returned home. Yes, I literally rushed and hugged the jar of kimchi resting on our fridge shelf. Not coincidentally, the foods that would best nourish and strengthen my body were the same foods my body was craving: a simple diet based on simple vegetables, cooked with minimum of fuss. Plenty of sweet potato, zucchini, carrot and kale (either steamed, boiled or slightly baked), no so much seasonings (I went easy on pretty much everything from sea salt to herbs and spices) and small serves of whole grains (like brown rice, quinoa and buckwheat). To help rebuild priobiotic bacteria (which antibiotics destroy!), every meal was accompanied by a small serve of vegan kimchi. You’d think that after one two days, I’d had one too many kimchi servings. You’d be mistaken. I love it so much that I even drink the leftover brine. I’m a crazy kimchi lady.
I’ve also been having plenty of liquids, for nothing helps a body recover at a faster rate than good hydration. Plain purified water and herbal infusions are oldies but goldies and work wonders for me. And, to help combat nausea, a side effect of medications, there’s ginger and mint tea and gorgeous, fermented, homemade ginger ale (yes, more probiotic goodness!). I will be sharing a lot more fermented goodness on this blog because there’s never enough, duh! Meanwhile, let’s enjoy these life changing, flourless mini buns!
This recipe is based on the ever so popular quinoa avocado bread buns. As gorgeous as those quinoa buns are, it never hurts to mix things up, alternate between wholegrains and spices. These millet buns are pimped up with my all time favorite turmeric and also cumin seeds and pomegranate molasses. Pome what? Yep, a secret ingredient (ok, not so secret) that adds a gorgeous subtle tangy flavor. It’s simply pomegranate juice reduced down to a thick, syrupy consistency. You can easily make it yourself by simmering pure pomegranate juice for about an hour or if you want to buy, search for a brand with no sugar added. Pommies are in season from April to August in Australia if you want to make this gorgeous, tangy pantry staple. Please do, it keeps well in the fridge for months and helps you avoid another hidden sugar!
These buns are gorgeous when slightly toasted, smeared with a bit of coconut oil and topped with mashed bananas, crumbled walnuts and a bit of turmeric honey. Turmeric honey is literally raw honey mixed with freshly grated turmeric. About 1 heap TBSP to every 1/2 cup honey.
Turmeric millet buns
Serves: 8-10 mini buns
- 300 gr millet flour
- 200 gr linseed / flax meal
- 1 tsp turmeric powder (or freshly grated turmeric)
- 1 tsp cumin seeds
- 1 tsp dukkah
- 1 tsp baking powder
- pinch sea salt
- 1 medium avocado
- 1 TBSP raw honey or maple syrup + 3 TBSP pomegranate molasses
- 250 to 300 ml water
- handful of currants (oil free, sugar free)
- cumin powder and coconut oil for brushing
- Preheat the oven to 180C and line a tray with baking paper.
- In a bowl, mix millet, linseed, all spices, baking powder and sea salt.
- In a separate bowl, peel and mash the avocado. Add honey/maple and molasses and mix. Add 250ml water and mix.
- Add the avocado mix to the dry ingredients and mix well by hand for 2-3 minutes until you got a sticky, firm dough. If you need, add a bit more water, a little at a time.
- Mix in the currants.
- Shape mini balls out of the dough, slightly flatten them (not too much though) and place them on the baking paper, making sure they don’t touch.
- Brush with a bit of coconut oil and sprinkle cumin powder on each bun.
- Bake for around 25 minutes. Check them after about 15 minutes and if the bottom browns more than the top, turn them over for the remaining time. To check if they’re done, poke 2-3 of them with a BBQ skewer and if it comes out clean and if the outside is golden brown, they’re done.
- If they’re browning on the outside but are not fully cooked on the inside, cover them with al foil and continue to bake until fully done.
- Allow them to completely cool before cutting.