Potato Boats with Spinach Stuffing

I have to share with you this next great recipe that came to us from the Physicians Committee for Responsible Medicine. This week they are featuring specially gluten-free meals! I love this recipe because it's one featured out of this great book:

The Survivor's Handbook: Eating Right for Cancer Survival

This recipe contains a fantastic seed (that is often mistaken for a grain). Millet is a tiny bird-like looking seed that packs a powerful punch of nutrients. It's heart-healthy because it's high in magnesium (which aids in lowering high blood pressure and reducing the risk of heart attack.) It's definitely a great seed worthy of incorporating into your diet! 

Potato Boats with Spinach Stuffing

Image from PCRM

(Gluten Free, Dairy Free)
Recipe by Physician Committee for Responsible Medicine

Makes 4 halves 
Ingredients: 

• 1 lb fresh spinach, chopped & steamed
• 1/8 cup or 2 Tbsp dry millet, rinsed
• 3/4 cup water, divided
• 2 medium russet potatoes
• 1 Tbsp cashews
• 1/8 tsp nutmeg
• 1/8 tsp black pepper
• 1/2 tsp sea salt
• 1 & 1/2 tsp sesame seeds, toasted (optional)

Directions:

1. Place millet in a small saucepan with 1/2 cup of water. Bring to a boil and then reduce to a simmer. Cover and cook until all water is absorbed (about 1 hour). Set aside. 
2. Bake, microwave  or steam the potatoes whole until tender. Carefully cut in half lengthwise. Scoop out the flesh, leaving a 1/4 inch thick shell. Set flesh and shells aside. 
3. Steam the fresh spinach. Set aside. 
4. Combine the cooked millet, cashews, nutmeg, black pepper, and salt in a blender with remaining 1/4 cup water. Blend on high speed until completely smooth (about 2 minutes). Stop the blender occasionally to scrape down the sides. 
5. Transfer the potato flesh into a skillet. Break it into bite-size chunks  Add the spinach and warm over medium heat, stirring often. When hot, stir in the millet mixture. Cook over medium-high heat for 2-3 minutes to heat through and thicken slightly. Scoop into the potato shells and sprinkle with sesame seeds (if using). 

Store in a covered container in the fridge for up to 2 days. Reheat using an oven or microwave. 

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