One of my many informal New Year’s resolutions is to slow down and take pleasure in even the little things. I have a horrible tendency to rush everything. I often just want to hurry up and get to the end of things (ahem, school) and don’t think to enjoy the process. Well, by January 2nd I had already forgotten about this particular resolution. That morning, I rushed to the grocery store to quickly grab what I needed and sprint back home. After unloading my groceries into the trunk of my car, I started running with the cart to put it back, hit a bump in the concrete, and went tumbling to the ground, but not before flipping over the cart first. The result was a bruised shin and hands, but, more painfully, a bruised ego. Like any bumbling fool, I jumped to my feet to look around and see if anyone else had witnessed my embarrassing fall, and then I scrambled to get my cart upright so that I could run back to my car and hide my shame. Because I bruise like a peach, I still have a purple lump on my shin that serves as a constant reminder of the importance of this resolution.
This morning when I woke up, the sun was shining and I felt refreshed after a long night of good sleep. This time when I went to get groceries, I took my time and enjoyed the experience; when I’m not trying to rush things, grocery shopping (like cooking) is a truly relaxing and therapeutic experience for me. It actually calms me down. Not to mention, when I take my time, I usually stumble upon amazing foods that I’ve never tried before. For example, I recently bought golden beets for the first time and instantly fell in love
To my surprise, these beautiful golden beets, unlike their deeply-hued red brothers, don’t make a gigantic mess of your hands and cutting boards. Instead, you can easily peel and slice these beauties and they’re ready to enjoy in no time! And when roasted, they caramelize on the outside and take on a smooth, buttery-sweet flavor that is truly out of this world! Now, every time I’m at the grocery store, I snag another bundle because they never seem to last more than a couple of days. My hubby is convinced I’m going to turn into a beet because I’ve made this Millet with Roasted Golden Beets and Greens dish three times in the past week. I can’t seem to get enough of it!
- 1 Tbs. + ½ Tbs. melted coconut oil
- 2 large or 3 small golden beets, peeled and sliced into wedges (be sure to buy the beets with their greens still attached)
- salt and pepper, to season
- ⅔ cup millet, soaked and rinsed
- 2 cups filtered water
- 2 cloves garlic, minced
- ½ sweet onion, roughly chopped
- fresh beet greens, thinly sliced
- ⅓ cup sundried tomatoes, thinly sliced (I use dried and rehydrate them in warm water, draining off the liquid when soft)
- ¼ cup pine nuts
- Preheat the oven to 375 degrees F.
- Lightly toast the pine nuts on a baking sheet for 10-15 minutes, or until fragrant. Set aside.
- Combine the golden beet wedges with coconut oil, sea salt, and pepper and toss until evenly coated. Transfer the beets to a parchment-lined baking sheet and bake for approx. 45 minutes, or until tender, flipping halfway through.
- While the beets are roasting, prepare the millet. Bring the 2 cups of water to a boil in a saucepan. Add the rinsed and drained millet to the water, cover with a lid, and turn the heat down to Low. Simmer the millet for 15-20 minutes, or until most of the liquid has been absorbed. Remove the pan from the heat, strain the millet (if necessary), fluff with a fork, and set it aside.
- Heat the remaining ½ Tbs. of coconut oil in a large sauté pan over Medium heat. Sauté the garlic and onion for approx. 5 min., or until the onion is translucent. Add the beet greens and lightly sauté, just until the color has turned to a more vibrant green, approx. 5 min. more.
- In a large bowl, combine the beets, millet, beet greens, sundried tomatoes, and pine nuts. Season with salt and pepper to taste.
- Serve and enjoy!
I’m curious, what do you do to calm yourself down and really relax? And how often do you take the time to do it?