Sun Oven Recipe


For a satisfying gluten-free meal, enjoy this dinner without meat or sauté some chicken in avocado oil and coco-amines.


1 cup Millet – toasted in a dry skillet
1 tsp chicken or vegetable stock
2 cups hot water
1 tsp iodized sea salt
1 tsp summer savory

4 cups torn and de-stemmed kale/Swiss chard mix

1 peeled butternut squash cut into 1” slices and de-seeded
1 can unsweetened coconut milk
1 tsp fenugreek
1 Tbs cinnamon
1 tsp iodized sea salt


Set Sun Oven out to preheat.

After toasting millet, add 1 tsp chicken or vegetable stock in 2 cups hot water. Season and place in Sun Oven.

In second pan, top torn greens with sliced butternut squash. Cover with coconut milk and season.

Stack pots in Sun Oven and bake for ~2 hours. Stir millet midway. Test squash with fork for doneness.

Serve veggies over millet and spoon coconut cream over all.

Makes 4-6 servings.

Billie Nicholson, Editor
March 2019

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