Minty Millet Bowl

Prep Time: 30min

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:

  1. Blend lemon juice, mint and garlic in a high speed-blender, and slowly add oil and blend until creamy.

  2. Rinse and soak millet in filtered water with the raw apple cider vinegar in a glass bowl for 8 hours or overnight. 

  3. Drain and let sprout in a colander, rinsing morning and night for two days if time allows. 

  4. Rinse and put in medium pan with 1 ½ cups of water. 

  5. 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. 

  6. Remove from heat, fluff with fork, let cool, and refrigerate. 

  7. Meanwhile, chop the remaining ingredients. 

  8. To make sauce, blend all ingredients in a high-powered blender except olive oil, then slowly pour in olive oil and blend until creamy. 

  9. When millet is cooled, combine all ingredients in a large bowl then pour sauce over and gently toss. 

  10. Top with avocado if desired.