Steamed Beans with Millet and Garlic Scape Sauce Vierge
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 handfuls of Green beans (or a variety of colours), stems removed
For the Millet:
  • ½ c Millet, soaked overnight
  • ½ c Water
  • 1 tsp Turmeric (dried. Use 2 tsp if fresh)
  • 2 Tbsp Dulse, chopped
  • Sea (weed) salt to taste
  • Freshly Ground Black Pepper
For the Scape Pesto:
  • 8 Garlic scapes
  • ½ c Cilantro & Parsley (or chervil, basil, chives -your choice!)
  • 1 Tbsp lemon, juice
  • 2 Tbsp Extra Virgin Olive Oil
  • 5 Brazil nuts, soaked overnight, drained and rinsed
  • Sea (weed) salt to taste
To top off:
  • ¼ c Brazil nuts, soaked overnight, drained and rinsed and chopped up
For the Scape Pesto:
  1. Put all of the ingredients together in a blender and blend until smooth. Add a splash of water if it needs some help coming together.
For the Millet:
  1. Soak the millet for 8 hours and drain and rinse it.
  2. in a small pot, put the millet, and other ingredients together.
  3. Bring to a simmer, put a lid on it and turn the heat down.
  4. Let cook until all of the water has absorbed (15-ish minutes)
  1. Steam the beans until cooked but still crisp (2-3 minutes)
  2. Chop up some hearty greens that can handle a bit of heat (I used radicchio but endive, mustard greens and kale are all good options) and spread them out on a platter.
Once the beans and millet are cooked:
  1. Toss together in a bowl with the sauce vierge. (If everything has cooled down, warm everything but the radicchio together in a large pan with a small amount of water)
  2. Stack on top of the radicchio on the platter and top with chopped Brazil nuts.
Recipe by The Crushing Cancer Kitchen at