Slow Cooked Creamy Millet With Apples


(Serves 6 to 8)

Many countries depend heavily on millet for their daily nourishment. It may be cooked as a simple meal by itself or added to thicken soups and stews.


1 cup millet

4 cups rice milk, almond milk, or soy milk (or water for a non-creamy version)

3 to 4 apples, peeled, cored, and chopped

1 teaspoon cinnamon

1/4 teaspoon salt


In a medium-size slow cooker, combine millet, milk, apples, cinnamon, and salt.

Cover and cook on high for 4 hours or on low for 8 hours or overnight.

Stir well before serving.


Sprinkle with chopped dates, cranberries, or other dried fruit.

Add fresh berries or sliced fruit.

Top with chopped nuts.

Yogurt and Hazelnut Muesli


(Serves 4 to 6)

Enjoy this smooth and creamy muesli to jumpstart your day or to refuel after a busy schedule.


3 cups rolled oats

1 1/2 cups milk (can use grain or nut milks)

1 tablespoon honey

1 to 2 apples, peeled, cored, and grated

2 teaspoons fresh lemon juice

1/3 cup chopped hazelnuts

1 1/2 cups plain low-fat yogurt

1/3 cup raisins


Combine oats, milk, and honey. Refrigerate for 6 hours or overnight.

Add apples, lemon juice, hazelnuts, yogurt, and raisins. Stir well.

Store in refrigerator, and serve chilled. Keeps well for 3 to 4 days.

Vegetable Fried Rice


(Serves 3 to 4)

In some countries, a meal isn’t complete unless rice is served. Many variations of fried rice exist, so use your imagination to create your own version of this delicious dish.


2 tablespoons vegetable oil

1 medium onion, chopped

1 clove garlic, minced

1 teaspoon fresh ginger, finely grated

1 teaspoon turmeric

1/4 teaspoon cumin

1/2 teaspoon chili powder

2 medium carrots, grated

4 cups cooked white or brown rice, cooled to room temperature

1 tablespoon fresh lime or lemon juice

2 tablespoons soy sauce

1/4 cup fresh cilantro, chopped

1 medium cucumber, chopped

1 to 2 medium tomatoes, chopped

2 eggs (optional)


In a large skillet, heat the oil and lightly sauté the onions about 4 minutes until tender.

Add the garlic, ginger, turmeric, cumin, and chili powder, stirring quickly to evenly combine the spices with the onions and garlic.

Stir in the carrots, and cook for 2 to 3 minutes. Add the rice, breaking up any clumps.

When the rice is hot, add the lime or lemon juice, soy sauce, and cilantro.

Remove from heat.

Just before serving, top with cucumbers and tomatoes and optional egg garnish.

GARNISH (optional)

In a small bowl, whisk two eggs together.

Coat the bottom of a small skillet with a little oil, and then pour in the eggs.

Lightly fry the eggs over medium heat until the eggs are cooked through to make an omelet.

Cut the omelet into strips, and sprinkle over the fried rice and vegetables.

Peanut Butter Granola


(Yields 11 cups)

Begin the day with tasty peanut butter granola topped with your favorite fruit. This treat also makes a delightful homemade gift from your kitchen—a thoughtful way to surprise a friend.


6 cups quick or old-fashioned rolled oats

1 cup wheat germ (or oat bran)

1 cup sesame seeds

1 cup chopped walnuts, pecans, or sliced almonds

1/2 cup brown sugar or honey

1 teaspoon salt

1 1/2 teaspoons vanilla

1/2 cup canola oil

1 cup peanut butter, crunchy or creamy


Combine all ingredients in a large bowl, mixing with your hands until crumbly.

Bake in a large baking or roasting pan at 225 °F for 2 hours.

Cool completely before storing.

Top with a sliced banana or your favorite fruit before serving.

Nancy Kyte
Now retired, Nancy Kyte served for 10 years as the marketing director of the Office of Adventist Mission.