1. In a large skillet over medium heat, cook the millet for 5 minutes, stirring and shaking the pan for even toasting. Transfer to a bowl.
2. In a medium, heavy saucepan, warm the oil over medium heat. Add the onion, rosemary, and salt, and cook, stirring occassionally, for 5 minutes. Add the carrot, cayenne pepper, orange zest, and ginger and cook and stir for 2 more minutes.
3. Stir in the millet, orange juice, and 2 1/3 cups of water. Raise the heat and bring to a boil.
4. Reduce the heat, cover, and simmer for 25 minutes. Turn off the heat and let stand, covered, for 5 minutes. Fluff with a fork and serve sprinkled with toasted pumpkin seeds. (You can toast your pumpkin seeds in a skillet w/ some olive oil and sea salt, or on a baking sheet in the oven.)
Preheat oven to 375 degrees F.
Peel, core and slice apples (approximately 1⁄4” thick).
Combine some oatmeal and brown sugar in a bowl.
Mix a little vanilla extract into some plain yogurt in another bowl or
Dip apple slices first in yogurt, and then into oatmeal mixture to coat.
Lay dipped/coated slices on a greased cookie sheet, sprinkle with a little
cinnamon. Repeat with as many apple slices as you like.
Bake for about an hour, until apple slices have softened and browned (the
consistency was like a moist-dehydrated apple).
Cool and serve!