As much as I love summertime sun and laying around in my bikini, there is something about Autumn that feels special to me.

Maybe it’s the beginning of new schedules or the gorgeous colors coming from the trees or the smell of wood burning in fireplaces.

But honestly, I think it’s the food.  Autumn food is so grounding.  Literally.

From squash to pumpkins to sweet potatoes, much of the food given to us from the Autumn harvest is mean to get us grounded and ready for winter.

And this delicious salad does just that.  It’s savory and sweetness grounds us and provides the sweetness our bodies crave as we begin to turn inward.

What’s Smart & Sexy About This Dish?

Sweet PotatoWhat isn’t Smart & Sexy about a sweet potato?  Filled with Vitamin D to help our energy levels and moods stay steady, it also helps build healthy bones, heart, nerves, skin and teeth.

They also contain magnesium which is the anti-stress mineral.

AND….even though they are sweet, their natural sugars are slowly released into the bloodstream which means they are amazing for keeping our blood sugar levels balanced–now that is Smart & Sexy!

Millet–I am such a sucker for millet–it’s easy to digest, gluten-free, has serotonin, which is calming for your mind, and is high in protein which keeps your blood sugar levels stable.

Enjoy it for breakfast or bring it to your next pot-luck.  You’ll be sure to feel comforted and satisfied after enjoying it.

Sweet Potato Millet Saladsweetpotatomilletsalad2

[Makes 6-8 Servings]

1 cup millet (uncooked)
2  cup water
½ teaspoon sea salt
½ cup dried cranberries, unsweetened
2 tablespoons extra-virgin olive oil
1 large sweet potato, cubed into ½-inch pieces
4 scallions, chopped
1 tablespoons thyme, chopped
1/8 teaspoon sea salt
¼ teaspoon black pepper
1 cup pumpkin seeds, unsalted   

Heat a large nonstick skillet over medium heat.  Add dry millet; cook, stirring frequently, until millet looks and smells toasted, about 4 minutes.

Transfer millet to a medium saucepan. Add water and a pinch of salt; bring to a boil. Reduce heat to low, simmer and cook until millet is tender, about 20 to 25 minutes. When millet is finished cooking, remove from heat and stir in cranberries; cover and let stand 5 minutes.

Heat oil in a large pan over medium-high heat. Add potatoes; cook, stirring frequently, until tender and lightly browned, about 5 minutes. Stir in scallions, thyme, sea salt and pepper; cook, stirring, until scallions soften, about 1 minute.

Add millet and cranberries to pan with potato mixture, stir to combine. Stir in the pumpkin seeds. Enjoy!