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Thank you for following me and learning more on how you can live your "Best Life" each and everyday just by doing exciting things to awaken and pamper what is most important in your life. Pampering4life is a lifestyle of pampering all aspect of one's life. It is the ultimate indulgence of pampering your mind, body, and freedom. Please make sure to take time for yourself at least 10 minutes a day. Relax and feel your desire to live the life God has given you after all "Pampering4life" is a celebration of you....

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New Jersey, United States
Just some information about me. I'm a wife, board certified integrative health counselor, and amateur ballroom dancer. I enjoy life by living each day like it is my last. One of my favorite hobbies is to travel, travel, travel, and to learn different cultures of all kinds. After a recent lay off..I realized my passion and purpose in life is to inspire people by showing them how to enjoy their life and to pamper all aspects of it. This includes your health, your wealth, and most important your mind by making the connection to what living is really about. Pampering4life is about making small changes and reaping BIG RESULTS! I look forward to opening up a new world for you so you to can live your BEST LIFE

Monday, April 16, 2012

Pampering4life Healthy Eating Series: Garden Medley

Millet Garden Medley


Millet Garden Medley

Serves 6

Carrots, parsnips, kale and sweet potatoes combine with kidney beans, chickpeas and millet to make a hearty meal. Vary the vegetables, selecting your seasonal favorites for this flavorful garden medley. Millet, a tiny, round, golden grain, turns light and fluffy when cooked and is simple to prepare.


1 cup dried kidney beans
1 cup dried chickpeas
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 large yellow onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 parsnips, chopped
1 teaspoon chile powder
6 cups vegetable broth
2 cups chopped kale or collard greens (tough stems and ribs removed)
1 cup fresh or frozen corn
6 fingerling potatoes, halved
5 plum tomatoes, cored and chopped
2 medium sweet potatoes, peeled and chopped
1 small head broccoli, trimmed and cut into florets
Salt and pepper
1 cup dried millet
3 cups water
4 green onions, sliced


Carefully pick through kidney beans and chickpeas to remove any small stones or debris and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.

Heat oil in a large pot over medium high heat. Add garlic, onion, carrot and celery and cook until onion is translucent, about 5 minutes. Add parsnips, cook 2 minutes more, then stir in chile powder and cook for 1 minute. Stir in broth, beans and chickpeas and bring to a boil. Reduce heat, cover and simmer for 1 hour. (Check about half way through and add enough water just to cover, if necessary.) Add kale, corn, fingerling potatoes, tomatoes, sweet potatoes, broccoli, salt and pepper and bring to a boil. Cover and simmer until beans and vegetables are tender, about 1 hour more.

Meanwhile,rinse millet in running water for about 1 minute; drain well and transfer to a medium pot. Cook over medium heat, stirring frequently, until millet is dry and fragrant, but not browned, about 5 minutes; transfer to a bowl and return pot to the heat. Add water and bring to a boil. Add millet and salt, return to a boil then cover and simmer until liquid is absorbed, 20 to 30 minutes. Set aside off of the heat for a few minutes, then uncover and fluff with a fork.

Spoon stewed vegetables over millet and garnish with green onions.


Per serving: 540 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 1030mg sodium, 97g total carbohydrate (21g dietary fiber, 14g sugar), 21g protein

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