12 Steps to Whole Foods

Avoiding Bad Fats, Enjoying Good Fats
Millet Porridge
1 C millet, washed well (soak a few minutes, stir well, and drain with fine strainer)
2½ C water
tsp. sea salt
½ can coconut milk
¼ C agave (raw, organic)
½ C fresh orange juice
Bring water, salt, and millet to a boil, then reduce the heat and simmer for 20 min. Turn off the heat and allow
to sit 10 min. Blend coconut milk, agave, and orange juice in a blender and then stir into the millet. Serve hot.
Serves 3-4.
FLAXSEED OIL RECIPES
My favorite ways to use flaxseed oil are, first, as an addition to a green smoothie. Good fats help increase your
absorption of the nutrients in greens, so it’s a good idea to use flaxseed oil or an avocado in your smoothie.
Second, substitute a couple of tablespoons of flaxseed oil for olive oil in any of the salad dressing recipes in
Chapter 3 (page 75). Third, add flaxseed oil to any soup or other cooked food, but add it after cooking rather
than before or during, as heat destroys the delicate compounds in the oil.
Flax/Coconut “Butter”
I like to spread this on sprouted whole-wheat English muffins. Coconut oil increases your absorption of the
Omega-3 fatty acids in flaxseed oil by up to 100%!
1 C coconut oil, melted (place oil container in a few inches of hot water in sink)
½ C flaxseed oil, frozen for a few hours
1 tsp. chili powder
2 cloves garlic
2 Tbsp. sun-dried tomatoes
1 tsp. sea salt
Blend well in a blender, then store in the fridge.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 113