Directions
Makes 8 halves
1 10-ounce package frozen spinach, thawed and drained, or 2 pounds fresh spinach, chopped and steamed
1/4 cup dry millet, rinsed
1 1/2 cups water, divided (1 cup plus 1/2 cup)
4 medium russet potatoes
2 tablespoons cashews
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon toasted sesame seeds (optional)
If using frozen spinach, remove from the freezer to thaw.
Place millet in a small saucepan with 1 cup water. Bring to a simmer. Cover and cook until all water is absorbed, about 1 hour. Set aside.
Bake, microwave, or steam potatoes until tender when pierced with a sharp knife. When cool enough to handle, carefully cut in half lengthwise. Scoop out flesh, leaving a 1/4-inch thick shell. Set flesh and shells aside.
Steam fresh or frozen spinach.
Combine cooked millet, cashews, nutmeg, black pepper, and salt in a blender with remaining 1/2 cup water. Blend on high speed until completely smooth, about 2 minutes, stopping blender occasionally to scrape down sides with a rubber spatula.
Transfer potato flesh to a skillet. Use a spoon to break into bite-size chunks. Add spinach and warm over medium heat, stirring often. When hot, stir in millet mixture. Cook over medium heat 2 to 3 minutes to heat and thicken slightly, then scoop into reserved shells. Sprinkle with sesame seeds, if using, before serving.
Nutrition Information
Per potato half:
124 calories
1.5 g fat
0.3 g saturated fat
10.8% calories from fat
0 mg cholesterol
4.1 g protein
24.8 g carbohydrate
1.3 g sugar
3.4 g fiber
327 mg sodium
51 mg calcium
1.7 mg iron
8.8 mg vitamin C
1700 mcg beta-carotene
0.9 mg vitamin E
This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.
Subscribe: The Cancer Project News | Resources | Protective Foods
| 
