Millet cake with ratatouille is a fantastic recipe to prepare the skin for good weather, as well as being delicious. Take care of yourself inside and out!
With the arrival of good weather and heat it is time to fine-tune those parts of the body that we have not paid much attention to during the colder months. It”s time to put on the short-sleeved shirts and start showing those parts of the body that we have kept hidden under layers of coat … And, precisely, the skin is one of those parts. It is actually the largest organ we have, and there are fantastic ingredients that work from within to enhance it and make it look beautiful and perfect.
Silicon is the mineral responsible for this. It is responsible for our skin, nails and hair are in perfect condition and have a healthy appearance. The recipe that I propose you today, in addition to being prepared with a lot of ingredients from the garden, in the middle of the season, uses millet, one of the ingredients with the highest mineral content that exists, as a base ingredient.
Millet is an easy cereal to find in organic stores and in those where bulk products are sold. Its flavor is very smooth and rich, and its cooking is simple and fast. It is a grain that everyone likes and very easy to incorporate into any recipe, both sweet and salty. It has the advantage of not containing gluten and also having a high iron content.
There are easy ways to incorporate new ingredients into the diet. One of them is versioning a traditional recipe that everyone likes and adding them there. Surely this millet cake with ratatouille is a triumph at your table! The recipe is for four people, although surely more will add up.
Ingredients for the base
1 cup dried millet
3 cups of mineral water
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 teaspoons onion powder
1 tablespoon of yeast
Ingredients for the ratatouille
8 tablespoons of extra virgin olive oil
2 red bell peppers
3 garlic cloves
6 ripe tomatoes
A pinch of whole cane sugar
Wash the millet, strain it and cook it over medium heat together with the water, salt, onion and garlic powder. When it begins to boil, cook half covered over low heat, stirring occasionally until the liquid evaporates, when it is, add the nutritional yeast and mix everything very well. Grease a baking dish with a little oil and add this mixture, spreading a layer about two fingers thick. Reserve.
Meanwhile, wash and cut the vegetables into more or less equal pieces, minus the onion and the minced garlic. Pour the oil into a saucepan and, when heated, add the onion and garlic. Wait a few minutes and add the cut peppers. After a few minutes, add the zucchini and the eggplant, stir and continue cooking.
When the vegetables are a little tender, add the tomatoes that we have previously peeled and grated or crushed. Add the salt and cook until the vegetables are tender, stirring occasionally. When they are ready, rectify with salt and add a little whole cane sugar to rectify the acidity of the tomatoes.
Pour the ratatouille on top of the cooked millet layer, spreading it well and add a little cheese to gratinate to taste and / or grated Parmesan. Gratin and serve hot, decorated with chopped fresh basil.
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