"I transform, transform, transform, until something delicious comes out of the process."
- Cathryn Fowler, on her intuitive process for creating these nourishing millet dessert bites and how to turn a disastrous recipe into something beautiful, tasty and full of gut-healing nutrients...
CATHRYN'S INSPIRATION FOR THESE COMFORTING, GUT AND MIND NOURISHING BITES
I love to create “medicinal foods” that can be used to help nourish and comfort during the hard bits so that you can feel good and fully experience the beautiful bits.
I know pain is inevitable, challenges will come, and life can be incredibly hard. But then there’s things like pots of tea, sweet bites, and belly laughs with friends. There’s creating with your hands, walking in nature, and healing baths. There’s these little things in life that bring about smiles and the lifting of spirits. And at the core of it all is you and your willingness to take control of the challenges and turn that pain into something positively powerful with a promising future.
And a large part of that process involves mastering your mindset and shifting your beliefs. That’s where I love the focus and mental clarity I get with implementing Lion’s Mane in my routine. This medicinal mushroom is truly a comforting hug for my mind and for my gut (which are tired together in a symbiotic relationship!). I take it so I can feel good physically, so that I’m able to work on feeling good mentally via mindset work (it’s another symbiotic relationship - the body and the mind!)
I also soaked the millet for easier digestion and used ghee and collagen for their gut-nourishing properties.
Funny enough, though, this was actually a disaster of recipe, a bit of a failure because the original plan was to actually make a soaked millet morning porridge...
But I seriously cannot waste any ingredients, so I transform, transform, transform, until something delicious comes out of the process. (I feel like there's a life metaphor in there somewhere - like, taking failed plans and turning them into something great, something perhaps even better than the original plan. Or not giving up. Or believing in yourself. All those mindset shifts I was talking about earlier.) But then again, that might just be me, a girl that gets a little too much wisdom and motivating nourishment from her food...
Well, I don't know if I'm the only one to whom food speaks to, but if you're not getting audible nourishment from your food, your body, especially your gut and brain, will definitely be getting some comforting, physical nourishment from these vanilla millet dessert bites.
Ingredients1/2 cup millet (soaked in 1/2 tsp apple cider vinegar over night and rinsed) 1 cup cashew milk 1 tbsp. vanilla ghee optional: 1 scoop vital proteins vanilla collagen 1/2 tbsp. vanilla 1/4 tsp. salt 1 tsp Sun Potion Lion’s Mane 2 and 1/2 tbsp. flaxseed sweetener to taste (I used none, but that leaves them pretty unsweet, almost savory. My husband liked about 2 tbsp. of monk fruit or you could try maple syrup) |
MethodSoak millet in 1/2 tsp apple cider vinegar over night Rinse in the morning Blend all ingredients except flaxseed Cook on the stove on medium heat, whisking constantly for about 5 minutes until mixture thickens Pour mixture into a mixing bowl Let cool or pop into refrigerator for a bit if it's too sticky to work with because you will be rolling it into balls Heat the oven to 375 F degrees Mix millet mixture with the 2 and 1/2 tbsp. flax seed and roll into small balls You can even throw in chocolate chips here if you want a chocolate chip version, or roll it in some cinnamon and sugar (I used monk fruit and cinnamon in the video) Place in the oven for about 30 minutes or until the "poppers" have a crispy crust Allow them to cool completely before you cut open Eat as it or drizzle with nut butter and raw honey Best served warm! |
I also tried not blending the millet...
Add all the same ingredients (except the flaxseed) into a saucepan.
Bring the mixture to a boil, then cover and simmer for about 10-15 minutes.
Once cooked, add 2 tbsp. monk fruit, 2 pastured eggs instead of the flaxseed, and put the mixture into a greased muffin pan, making 6 muffins.
Bake at 350 degrees for about 20-25 minutes or until cooked through.
Enjoy!
