Dear friends of Govinda. Due to the grand celebration of Krishna’s birthday on Thursday 29th at 32 Jennifer St, Seventeen Mile Rock-Govinda’s CBD will be closed in the evening for dinner.. We will reopen again on Friday 30th as usual.
You are all welcome to join us from 6pm onwards for a free Hare Krishna Feast and cultural extravaganza!
Millet is one of those foods vegetarians love, because it is rich both in fiber, which makes your stomach feel full longer, and in protein, which helps you meet your daily protein needs from a complex carbohydrate rather than animal sources. And studies have shown a direct link between cutting back on meat and natural weight loss.
Millet is a remarkable source of protein, making it perfect for vegetarian diets. It’s also a good source of niacin, copper, and manganese. You may want to give millet a try if you are allergic to wheat.
Millet is considered a whole grain and as such is rich in fiber and phytonutrients. Some researchers believe that it’s the combination of phytonutrients and fiber that’s responsible for the lower rate of colon cancer, rather than fiber alone, which doesn’t appear to decrease colon cancer. One of the phytonutrients abundant in millet is called lignan. This phytonutrient may help prevent hormone-related cancers such as breast cancer and also help diminish the risk of heart disease.
Eating millet is also a good way to get magnesium and the B vitamin called niacin. Magnesium helps to relax the muscles that line the inside of your arteries, so it may reduce blood pressure. Magnesium is also suspected of being helpful for asthmatics and people who suffer migraine headache. Niacin may help keep blood cholesterol levels in check.
1 cup of millet, washed
2 cups of hot water
1/3 tsp asafetida powder
1/3 tsp black pepper powder
1/3 tsp turmeric powder
2/3 tsp salt
50g roasted macadamia nuts
1 medium tomato, chopped
1 handful of fresh basil leaves, chopped
1 tsp fresh thyme flowers/leaves
50g black kalamata olives, chopped
1 Tbsp nutritional yeast flakes (optional)
1 tsp extra virgin olive oil
1 Tbsp fresh lemon juice
Heat the frying pan on a medium heat and dry roast the washed millet, stirring often. When the millet becomes dry again remove the pan from the heat. In a medium saucepan bring the water to the boil with asafetida, black pepper, turmeric and salt. When the water starts to boil add to it the roasted millet, mixing it well and bringing it back to the boil. When it’s boiling again, cover your pot tightly.
Reduce it to the lowest heat and cook the millet for 20 minutes without opening the pot. After 20 minutes remove the pot from the heat and leave it aside still covered for another 10 minutes. After that add to it the roasted macadamias, chopped tomato, basil, thyme, olives, nutritional yeast (if you wish), olive oil and lemon juice. Mix well and serve it hot.