North African Millet Stew
1 1/2+ quarts water
2/3 cup millet
1/2 zucchini, cubed or sliced
1/3 head of cauliflower, cut small
1 onion, thinly sliced
2 cloves garlic, minced
1 firm tomato, cubed
2 tablespoon coconut oil
1/2" bit of fresh ginger***
1/2 ~ 3/4 teaspoon cumin
1 teaspoon thyme (not N. African, but wow!)
1/2 teaspoon coriander
1/4 teaspoon cinnamon
a dash of cloves
1 1/2 teaspoons sea salt
several sprigs of parsley
large handful of almonds (garnish)
a lot of chopped fresh greens of choice (garnish)
Step 1: In a 2-quart+ pot, add water and millet and bring millet to a simmer. Simmer for 35 minutes.
Step 2: Add the vegies - cauliflower, onion, garlic, zucchini (but not the tomato). Also add in the coconut oil, salt and other seasonings. Simmer another 15 minutes.
Step 3: Add the tomato and parsley. Simmer 5-10 minutes.
Step 4: Turn off the heat and serve immediately. Top the hot stew with piles of fresh greens (I used bok choy, an Asian green - ah, the irony for African stew :) and toss whole almonds on top. Stir and eat!
***Ginger is supposed to be anti-inflammatory, but several months ago I noticed that it was causing my mouth lining to swell (probably something related to vitamin A deficiency since that vitamin is important for the mucosa, among many other things). I stopped using ginger of course. As people with candida improve or get worse, their food sensitivities change. This is my personal sensitivity, and I rather doubt that all other people with systemic candida have the same reaction.