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COCONUT MILLET SALAD
1 cup millet
1-1/2 cups water
1 cup coconut milk
1 tsp curry powder
1 cup finely chopped red pepper
1/4 cup finely chopped green onions
1/2 cup raisins
1/2 cup roasted, unsalted peanuts, chopped
2 Tbsp chopped fresh cilantro
1 Tbsp organic tamari soy sauce or Bragg's Liquid Aminos
1 Tbsp rice wine vinegar
~ Rinse the millet in a fine mesh strainer and toast it in a sauté pot over medium heat until
lightly browned or toasted, about four minutes
~ Remove from pan; use pan in next step
~ Heat the water, coconut milk and curry powder to a low boil
~ Add the toasted millet to the pan, bring to a boil again, cover and turn down the heat to
~ Cook until all the water is absorbed and the millet is tender, about 15 to 20 minutes
~ Add the cooked millet to a mixing bowl and toss with red peppers, green onions, raisins,
peanuts and cilantro.
~ In a small bowl, whisk together the soy sauce and vinegar
~ Drizzle soy-sauce mixture into the millet and toss to combine
~ Refrigerate for at least 30 minutes before serving
* You can also spoon it into Boston or Bibb lettuce leaves to make a wrap
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Before Chiropractic I was suffering from chronic back pain, foot pain, and sciatica. Dr. Kris's adjustments have me feeling great with all over pain relief and a healthier body.
Michelle Buttry -
New Paris, PA