Ingredients:
- 1 cup millet, soaked overnight (preferably sprouted for 2 days)
- ½ cup fresh dill, finely chopped
- ½ cup fresh parsley, finely chopped
- 1 cup fresh mint, finely chopped
- ½ cup fresh chives, finely chopped
- 1 cup organic red peppers, diced small
- 1 cup organic zucchini squash, diced small
- 1 tsp. raw, unfiltered apple cider vinegar
- ½ cup soft goat cheese, more to taste
MINTY SAUCE:
- ¼ cup organic lemon juice, fresh squeezed
- ¼ cup organic cucumber, peeled
- 2 Tbsp. organic extra-virgin olive oil
- 2 large cloves organic garlic, minced
- ¼ cup fresh mint leaves, minced
- Kelp granules, Himalayan, or Colima sea salt and cayenne to taste
Directions:
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Blend lemon juice, mint and garlic in a high speed-blender, and slowly add oil and blend until creamy.
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Rinse and soak millet in filtered water with the raw apple cider vinegar in a glass bowl for 8 hours or overnight.
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Drain and let sprout in a colander, rinsing morning and night for two days if time allows.
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Rinse and put in medium pan with 1 ½ cups of water.
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Bring to a boil, turn head down to low, cover and cook for about 10-15 minutes until water is absorbed. Millet is done when water is absorbed.
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Remove from heat, fluff with fork, let cool, and refrigerate.
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Meanwhile, chop the remaining ingredients.
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To make sauce, blend all ingredients in a high-powered blender except olive oil, then slowly pour in olive oil and blend until creamy.
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When millet is cooled, combine all ingredients in a large bowl then pour sauce over and gently toss.
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Top with avocado if desired.