So what do Super Moons & Millet Breakfast Bakes have in common? Nothing! Millet would actually be the antithesis of super full moons.
When a Supermoon is involved expect to be even more emotional than usual.
When the Moon is closer to the Earth than normal, it results in a Supermoon, and that’s what will be happening with this upcoming Sunday’s full moon. The folks over at PhysicUniverse.com write: “Astrologically speaking a Supermoon is an intensified New Moon or Full Moon.”
“With a New Moon you often focus on personal beginnings; However when a Supermoon is involved, those new beginnings will take on an even greater momentum. The same applies to a Full Moon. The culmination of events will be exaggerated. As well, the Moon is associated with emotions and our feminine sides, so when a Supermoon is involved, expect to be even more emotional than usual. Tears and laughter will come more easily, moods will suffer extreme swings and there will be no shortage of drama—both good and bad.”
When we experience a Supermoon, the tidal force is often greater—up to 18 percent.
And as if on queue with the SuperMoon, our weather here in the Virgin Islands has been pretty extreme the last few day. A tropical wave has been moving through, with very gusty winds and overcast skies. I’ve been busy cleaning out a storage locker, with it’s share of reminders of the past. Professionally, my businesses feel at the mercy of some e-god in the digital universe. All of this has left me feeling quite ungrounded. As a yogi, my practice teaches me how to become aware of and deal with my feelings, while developing patience and understanding. My yoga practice was helping, but what else could I do to help ward off and balance this airy, ungrounded, emotional moon energy?
My macrobiotic teacher and energy practitioner friend, Bridgette Kossor, tells me that millet is one of the most grounding of all grains. So I thought: Let’s bring out the bag of millet from the pantry!!
According to Macrobiotics, a key to health and healing lies in our ability to understand food in terms of yin and yang and energy, and to apply that understanding to the structure and function of the human body.
Balancing the expanding and contracting energies in our diet is the basis of health and healing. In the second, or symptomatic level, we can use food to offset or balance a particular condition or symptom. Click here for a Yin-Yang food chart.
Millet, a compact grain with a hard outer shell, is a product of soil energy. It brings Yang, grounding. Bridgette told me it is one of the very few grains that can actually get into the pancreas, and is often used as a macrobiotic remedy to strengthen the pancreas and spleen. It is also said to be helpful in aiding recovery from blood sugar disorders, including diabetes and hypoglycemia.
I’ve become a bit bored with my breakfast routine lately. And I know that millet is often used like oatmeal to make breakfast porridges. But I’m a hearty breakfast gal! So yesterday, I googled up some new savory ways to use millet for breakfast. My Millet Breakfast Bake was adapted from VeganRicha.com. VeganRicha is another great vegan recipe resource, so I hope you’ll head on over there and check them out. The bake is a dense, satisfying meal. I can see re-purposing the base recipe for many of the savory egg stratas in my files. In the past, I’ve soaked bread in a silken tofu cream to veganize stratas, but the millet is certainly healthier and more reminiscent of custard. Spencer suggested that we might also try adding some sea vegetable seasoning in place of the poultry seasoning, and fry the batter for crab-like cakes.
So if you’ve been feeling a little ungrounded too, I hope you’ll give millet a try. Happy transitioning through this Super Moon!!
- ½ cup uncooked millet, (or 1½ cup cooked)
- 1½ cups vegetable broth
- 2 teaspoons poultry seasoning
- pinch salt
- ½ cup chickpea flour
- 2 tablespoons ground flaxmeal
- 1 tablespoon nutritional yeast
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup coconut milk
- 2 teaspoons olive oil
- 1 medium carrot, diced
- 1 cup spinach, chiffanade
- 1 small jalapeno, minced
- 2 green (spring) onions, chopped
- ½ cup daiya cheese
- 2 tablespoons panko (Japanese breadcrumbs)
- Preheat oven to 375°. Add the millet to a dry, medium sized sauce pan. Over medium heat, toast the millet for 3-4 minutes, stirring frequently, until you begin to smell a nutty aroma. Add the vegetable broth, poultry seasoning and a pinch of salt. Cover and bring to a boil. Reduce heat to low, and cook until done, 15 minutes.
- Meanwhile, in a bowl, add the chickpea flour, flaxmeal, nutritional yeast, baking powder and salt. Stir to evenly combine.
- When the millet is done cooking, add it to the chickpea flour, along with the coconut milk and oil. Stir in the carrot, spinach, jalapeno and green onion.
- Spray two 4" ramekins (or round baking dishes) with cooking spray. Distribute the millet mixture between the two ramekins. Even out the tops, and sprinkle with ¼ cup Daiya Cheese and a tablespoon of breadcrumbs. Spritz tops of casseroles lightly with more cooking spray.
- Bake in preheated oven for 20-25 minutes, until a toothpick inserted in the center comes out almost clean. Time may vary depending on the size of baking dishes you use.